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Export 3 ingredients for grocery delivery
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.
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