Quarts: 90 minutes
When the time is up, turn off the heat and let the canner cool down naturally. Do not try to speed up the cooling process. Wait until the pressure gauge reads zero and the canner is fully depressurized before carefully removing the weight and opening the lid .
Step 4: Cooling, Sealing, and Storage
Use your jar lifter to remove the jars upright and place them on a towel-lined counter, leaving space between them to cool. Let them sit undisturbed for 12-24 hours .
After cooling, check the seals. The lid should be curved down and not flex when you press on the center. You can also remove the ring and gently try to lift the jar by the lid—it should hold firm .
For any jars that didn’t seal, refrigerate them immediately and use the meatloaf within two weeks .
Wipe the sealed jars clean, label them with the date, and store them in a cool, dark, and dry place. Properly canned meatloaf will maintain its best quality for 12-18 months .
💡 Tips for the Best Canned Meatloaf
Jar Size Matters: While quarts are an option, some canners prefer pints because they ensure even heat penetration throughout the jar .
Safety First: Do not alter the amounts of low-acid ingredients like onions and garlic, and never add raw vegetables, thickeners like flour, or extra fat, as these can affect the safety of the final product .
Serving Suggestions: To serve, simply open a jar. The meatloaf may have solidified; gently warm the jar in a pan of hot water or briefly in the microwave to loosen it so it slides out easily . You can then slice and brown it in a skillet for a delicious crust .
I hope this recipe helps you stock your pantry with delicious, homemade meals. Happy canning!
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