Must use a pressure canner for meat so that botulism doesn't occur.mIN TEMP 240 DEGREES
4 lbs. ground beef
1 stack of saltine crackers, crushed
2 tsp. garlic powder
1 tbsp. Worcestershire sauce
2 tsp. salt
fresh ground pepper
Have the canner heating while you make the meatballs. Mix ingredients by hand; make meatballs using a 1-teaspoon measuring spoon. I worked with one quarter of the beef at a time, with the rest in the refrigerator (it's easier to work with the meat chilled).
Put meatballs into the jars, leaving 1" headspace. Add hot lids, tighten rings.
Process: pressure canner at 10 pounds pressure
—pints 75 minutes
—quarts 90 minutes
Meatball Canning Process