Burrito in a jar

Having a ready to eat meal on my shelf is life changing! The flavor is good and it’s quickly becoming a favorite.

**This is not an approved recipe. It is considered rebel canning (which I don’t do much of, but I’m comfortable with this one). If you haven’t canned anything before, or you’re just starting to can, I suggest getting this book to know how canning works and why “they” say certain things shouldn’t be canned.

I don’t typically have meals ready to go like this, normally I have just ingredients. But this meal, is delicious and so easy.

If you haven’t canned anything yet, go check this out. But be warned, canning is addicting. It is so much fun.

Supplies needed:

  • Pressure Canner
  • Canning rack
  • Glass canning jars
  • Lids and rings
  • Jar lifter
  • Canning funnel

Ingredients needed for Burrito in a Jar

  • Dry beans
  • Onions
  • Bell pepper
  • Meat
  • Rotel
  • Taco Seasoning
  • Salt
  • Beef broth

How to assemble a Burrito in a Jar

  • Layer ingredients in a quart jar. If you want to use a pint jar, cut the ingredients in half.
  • Top with beef broth, leaving 1 inch headspace.
  • Remove air bubbles in jar.
  • Wipe/clean rim of jar.
  • Place clean lids on jars and tighten rings to fingertip tight.
  • Let pressure canner heat up. Once there is a steady stream of steam coming front the vent, let it vent for 10 minutes.
  • After the 10 minutes, place your weight on the vent. Let the canner come up to pressure. (check what weight to use – depends on your altitude).
  • Once canner comes to pressure, process for 90 minutes for quarts and 75 minutes for pints.
  • After the time is done, let the pressure canner release the pressure naturally. Usually about an hour.
  • Once the pressure is released, remove lid, opening it away from your face. Let jars sit in canner with lid removed for 5-10 minutes.
  • Remove jars from canner and place on a towel on the counter to prevent temperature shock.
  • Let the jars sit for 12-24 hours. DO NOT TOUCH THEM.
  • After 12-24 hours, remove the rings and test the lids, making sure they are sealed.
  • Wipe sealed jars with a warm washcloth. Store on shelf for up to 18 months.

How to serve:

Heat contents in a pan and serve on a warm tortilla with cheese. Wrap and enjoy. 

You can also serve with salsa, chopped lettuce, avocado, olives, sour cream and more cheese. Whatever toppings you’d like. 

Thank you!

I love that you’re here, learning new skills alongside me. Feel free to reach out with any questions or successes (I’d love to hear about all you’ve done!) so find me on Instagram, TikTok or YouTube.

Burrito in a jar

This is not an approved recipe. It's considered rebel canning. But it's so awesome having a ready to eat meal on the shelf that is homemade! It's so yummy!
Prep Time5 minutes
Course: Main Course
Author: Heidi

Equipment

  • Pressure canner
  • Canning jars
  • Canning funnel
  • Rack for canner
  • Canning lids and rings

Ingredients

  • 1/2 cup dry beans
  • 1/2 cup chopped onion
  • 1/3 cup chopped bell pepper
  • 1 1/2 cup meat cooked & drained
  • 4 tbsp rotel
  • 1 tbsp taco seasoning
  • 1/2 tsp salt
  • beef broth

Instructions

  • Layer ingredients in a quart jar. If you want to use a pint jar, cut the ingredients in half.
  • Top with beef broth, leaving 1 inch headspace.
  • Remove air bubbles in jar.
  • Wipe/clean rim of jar.
  • Place clean lids on jars and tighten rings to fingertip tight.
  • Let pressure canner heat up. Once there is a steady stream of steam coming front the vent, let it vent for 10 minutes.
  • After the 10 minutes, place your weight on the vent. Let the canner come up to pressure. (check what weight to use – depends on your altitude).
  • Once canner comes to pressure, process for 90 minutes for quarts and 75 minutes for pints.
  • After the time is done, let the pressure canner release the pressure naturally. Usually about an hour.
  • Once the pressure is released, remove lid, opening it away from your face. Let jars sit in canner with lid removed for 5-10 minutes.
  • Remove jars from canner and place on a towel on the counter to prevent temperature shock.
  • Let the jars sit for 12-24 hours. DO NOT TOUCH THEM.
  • After 12-24 hours, remove the rings and test the lids, making sure they are sealed.
  • Wipe sealed jars with a warm washcloth. Store on shelf for up to 18 months.

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