Tonight's dinner. Home-made hamburger buns (one sliced, the other about to be), home-canned hamburgers and home-canned cheese. I could have re-hydrated some of the onions and tomato slices I dried this fall, and put those on it too.
The ketchup and mustard (not shown) were store bought, I sheepishly admit!
When I can hamburgers I make the patties and brown them good, then drop them into a wide-mouth jar. I use a wide-mouth canning lid as my sizing guide when I make the patties. I "dry" can them, with only a small amount of water in the jar so they won't be soggy when we open the jars and use the burgers.
The cheese is canned by cubing it into jars, setting the jars in a pan of boiling water, and adding more cheese as it melts. Then I water-bath can them for one hour. As it cools, the cheese hardens back to it's original consistency. When I want to use it, I dip the jar in hot water, slide the cheese out, and slice it or shred it.
You can do this with mozzarella cheese, too, and make good homemade pizza from your food storage. Sausage and pepperoni can be canned, or sometimes we open one of those little cans of ham and make a Hawaiin pizza with ham and pineapple. Onions, peppers, olives, tomatoes, anything you might want to add to a pizza can be dehydrated and stored until needed.
Here's some of the jars of hamburgers I canned yesterday:
Those are short, wide-mouth pint jars.