1. Wash your canning jars, lids, and screw bands in hot, soapy water and rinse well.
2. Sterilize the canning jars by placing them in boiling water for 10 minutes, and keep them hot until ready to fill.
3. Prepare the ground beef by browning it in a few teaspoons of oil in a large saucepan.
4. Add the spices to the browned ground beef and mix them thoroughly.
5. Fill the hot jars with the browned meat-spice mixture, allowing 1-inch headspace.
6. Pour hot beef broth, tomato juice, or boiling water to cover the meat, maintaining 1-inch headspace.
7. Use an air bubble remover tool to remove air bubbles from the jars.
8. Wipe the jar rims with a damp cloth moistened with vinegar.
9. Place new canning lids on the canning jars. Apply the screw bands and adjust to ensure they are fingertip tight.
10. Place the jar rack on the pressure canner and fill the canner with 3 inches of hot water, or the amount recommended in the manufacturer’s instructions.
11. Heat the pressure canner on the stove and carefully place the filled jars in the prepared pressure canner using a pair of canning tongs or jar lifter, leaving some space between each jar.
12. Bring the water in the pressure canner to a boil, cover it with a lid, and let it vent steam for 10 minutes.
13. Close the steam valve and allow the pressure to build to the appropriate level based on the pressure canner type and your elevation.

Dial-Gauge Pressure Canners (PSI per elevation)

0 – 2,000ft: 11lbs

2,001 – 4,000ft: 12lbs

4,001 – 6,000ft: 13lbs

6,001 – 8,000ft: 14lbs

Weighted-Gauge Pressure Canners (PSI per elevation)

0 – 1,000ft: 10lbs

1,001ft and up: 15lbs

Post Processing

1. Process pints for 75 minutes and quarts for 90 minutes. The processing time is the same for both weighted-gauge and pressure-gauge canners.
2. After processing, turn off the stove and let the pressure come down to zero on your pressure canner before removing the lid.
3. Carefully remove the canning jars using a jar lifter and place them on a cushioned countertop to cool.
4. Leave the jars undisturbed for 12 to 24 hours. Remove the screw bands and test the seals. The lids should not flex up and down when you press the middle.
5. Store sealed jars of canned taco meat in a cool, dry place away from direct sunlight.