By Darlene Roberts White on Wednesday, October 1, 2014 at 7:18am
Makes 14 pints
8 med potatoes -peeled cubed and placed in water to cover with a splash of lemon juice
8 lbs. ground beef -browned, drained, rinsed with hot water and dried in the pan you browned it in.
4-6 med sweet onions chopped.
7-14 teaspoons of beef bouillon to your taste (I use Better than Bouillon)
7 cups boiling water.
Peel and cube potatoes and place in lemon water to soak while you prepare the other ingredients.
Ready your jars and caps.
Brown hamburger ,drain, rinse, and dried.
Drain and rinse potatoes.
Mix meat, onions and potato cubes together.
Add bouillon to your boiling water, remove from heat.
Pack mixture into jars pressing to pack tight. Leave 1/2 inch head space.
Top mixture with hot bouillon to just cover.
Be sure to leave 1/2 head space as potatoes will expand as they cook.
Wipe rims with vinegar to clean any grease residue from meat mixture.
Cap and Pressure Can for 75 Minutes. (my pressure in Maryland is 10 psi)