Onion ½
Light brown sugar 2–3 tbsp
Tomato ketchup 1¼ cups
Saltine crackers 1 plastic package From a box of saltines
Parsley 1 tbsp
Yellow mustard (powder) 1 tsp
Pepper 1 tsp
Salt 2 tsp
Eggs 8
Instructions
Follow each step carefully to ensure your canned meatloaf turns out safe and tasty.
1. Prepare the Jars and LidsPrepare jars, lids, and bands according to standard canning procedures. Keep the lids in hot water to soften the sealing compound.
2. Combine Ingredients
In a large mixing bowl, thoroughly blend all ingredients until evenly combined.
3. Fill the Jars
Pack the meatloaf mixture firmly into the jars, pressing gently to remove air pockets. Leave approximately 1¼ inches of headspace at the top.
4. Clean the Rims
Wipe jar rims clean to ensure a proper seal. Apply the lids and screw the bands on finger-tight—secure but not overly tight.
5. Begin the Canning Process
Place the filled jars into the pressure canner with cold water to prevent temperature shock. Close the canner without the weight and allow steam to vent for 10 minutes to establish a vacuum. Then place the weight on the vent.
6. Regulate Pressure
Bring the canner up to 10 psi, then lower the heat slightly to maintain steady pressure. Process the jars for at least 90 minutes, keeping the pressure consistent.
