Step 1

Mix ground beef with dried herbs and seasonings of your choice such as oregano, marjoram, parsley, ground black pepper, onion powder, garlic powder, salt or salt sub, etc.

Step 2

Form into meatballs anywhere up to 7 1/2 to 10 cm (3 to 4 inches) in size.

Step 3

Spray a skillet with cooking spray or heat a small amount of fat or oil in it.

Step 4

Brown the meatballs in the skillet in batches; transfer the browned meatballs to a covered bowl or pot to keep hot.

Step 5

Pack meatballs loosely into half- litre (1 US pint) OR 1 litre (1 US quart) jars.

Step 6

Leave 3 cm (1 inch) headspace.

Step 7

Top jars up with a boiling liquid (water from a kettle, stock, or tomato juice) maintaining 3 cm (1 inch) headspace.

Step 8

Debubble; adjust headspace.

Step 9

Wipe jar rims.

Step 10

Put lids on.

Step 11

Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)

Step 12

Processing time: half-litre (US pint) jars for 75 minutes OR 1 litre (US quart) jars for 90 minutes.