Pressure Canning ROAST BEEF...and Other Meat
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- čas přidán 10. 02. 2018
- We show you step-by-step HOW TO PRESSURE CAN ROAST BEEF as well as other meat such as venison and bear using the All American 921 Pressure Canner. Canned meats are an excellent addition to a long term food pantry and taste absolutely amazing!
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Camp Chef Explorer 2-Burner Stove
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Ball Water Bath Canner Set
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All American 921 Pressure Canner
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Non-Iodized Canning Salt*
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Ball Blue Book of Food Preservation on Amazon
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Preserving with Pomona’s Pectin on Amazon
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National Center for Home Food Preservation: nchfp.uga.edu/how/can_home.html
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Jaime and Jeremy
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Established in 2015 and now nestled in the foothills of North Carolina, Guildbrook Farm is a modern mountain homestead in pursuit of developing a more self sustainable way of life. From planting, growing, canning and preserving our own food to managing our forests and land resources, our life long journey demonstrates preparedness, DIY projects, strategies and ideas that you can practice to help increase your own self sufficiency and balance with the land. Follow along as we continue to develop a little homestead in the mountains of Appalachia. - Jak na to + styl
Like CANNING videos? See our description for more videos including our entire canning playlist. Thanks for watching!
Do you can Brunswick stew. We made 2 batches today to freeze but would love direction on canning. Thank! Love to videos 😉
Farm
Love Brunswick Stew... thanks for requesting this. I wonder if they did a video on it. I'll have to check it out.
what kind of canner do you use? What kind of teapot do you have there in the background at the beginning of this video? How long have you had this canner and this teapot? How do you clean your teapot? Do you remember where you got your teapot?
90 minutes = 1 hr 30 min, not 1 hr 15 min. Just making sure your food is safe. Great video!
I bought an all American canner several years ago and canned a batch of string beans. I was so afraid of the canner, I put it away and never took it out again. I live in Philly and none of my friends or relatives are interested in canning so I wasn't gonna get any help there. I saw your canning raw roast video and you made it look so easy I decided to give it another try. I followed your instructions and everything turned out perfect. Thanks so much for taking the time to share your amazing skills.
jane parker Try canning dried beans with your pressure canner. It’s a piece of cake and they have a lovely texture. My daughter and I (mostly her) have had the canner going for three days after buying approximately 25-30 lbs of various types. Last night my daughter made a black bean hummus to enjoy between batches.
@@klflorida but u canned the humus? Ty
Hey! I'm in Philly, too. I would love to to watch you ( maybe help?) and learn. I don't trust myself unless I learn hands on.
I got a canner for Christmas and it is now the end of September….I have never used it out of fear. Am determined to do it tomorrow!
I have a nice new pair of canners that I got from my mom when she moved, but I too need a canning buddy! I know very few locals and my daughter who lives in the are is super busy with school and family. I need a friend who knows what they’re doing to hang out and guide me so I don’t blow up the house 🙂 it’s too bad we are on opposite sides of the country
To get the black stain out of your pressure canner put in the regular amount of water..up ti your water line. Add about a 1/4 cup of cream of tartar powder. Bring canner up to pressure. Turn off the heat. Wait til pressure comes down to zero. Open lid. Pot should look like new. Wash pot. Good to go!
Awesome thanks
Learned to can a few years back, learned watching CZcams. About three months ago my freezer failed, it had something stuck between the door and seal. We didn’t notice until everything was to thawed to refreeze. I canned everything. Canning saved several hundred pounds of meat. And it has been the handiest thing to use I’ve ever had. Hamburger meat fully cooked is the start of dozens of meals. Learn how. You never know what might happen.
Thank you for this comment! I've been making it my life's mission to diversify.
I just got my 4th freezer today.
1. Chicken
2. Ground beef, pork, seafood.
3. Produce.
4. Freezer meals
I have now begun drying herbs and vegetables from the garden and canning like a maniac! 😆
I'm trying to hit this equalibriam so that if one or heaven forbid two preservation methods fail, I can still feed the family.
These videos are such a game changer!
Incredibly thoughtful, insightful, knowledgeable and fun!😁
Hi Jamie, I did a couple of large roasts last year that I bought and found I didn't have the freezer space for. I kind of did a split between raw & hot pack. I fired up the smoker and put them in there for a couple of hours [very low heat, lots of smoke] and then stoked the fire and got some nice grill char marks on them. The inside was still cool and very rare but the flavor was there from the fire. Did as you do and ended up with 12 quarts. Used a few of them after Harvey had passed and we were without power for 2 weeks, Let me say, I popped the lid and the wonderful smokey aroma was divine. It took my mind off of the damages we were dealing with for a brief moment. My issue is that I never seem to have enough jars... lol. Things could be worse I guess. Cheers.
Putting wild game in milk is also a good way of drawing out the gameiness that is a old Swedish trick
We do that in Canada too. 🇨🇦😉
@@lisaboudreau5390 eyyy it's a awesome trick hehe
@@AllMenAreBerries its very common with organ meat. I've also heard of people using apple sauce.
@@lisaboudreau5390 Oh definetly!! Yes i must try that then
@@AllMenAreBerries or rabbit in red wine.
I've been canning for 50+ years and most of the time have had All American Pressure Canners. I own 3 of them. I may have missed it in the video, but a quarter cup of white vinegar keeps the cloudiness from mineral deposits off the jars. You are providing providing an great service with your channel, not to mention they are quite interesting to follow.
We mention that in our Canning 101 video. And thanks!
Didn't think I could watch a 25 min video on canning....but you are putting out quality content, so I made it all the way through. Thank you for the great info and tips. I particularly liked the info that is "the correct way" to do it and the additional options that may deviate from that.
By nature I am a frugal shopper and I think that trait was passed down to me from my Aunt who also taught me some great tricks.
Groceries for family:
1. Learn to can foods you buy in bulk as well as foods you grow in a garden.
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2. Buy meats only when they come on sale. Turkey and ham are seasonal, frankly I stay away from turkey over half the weight of a turkey will be bones and things my family doesnt eat, same with all other birds, de boned is the way to go when its on sale. I buy beef chuck (lately cant seem to find it under 2.00 a pound), roasts, pork loin (.99 cents a pound a few times a year), Boston butt pork (.99 a pound a few times a year), ham, turkey, chicken breasts, etc when they come on sale. Last week I bought 20 pounds of chicken breasts de-boned for .99 a pound,) last night I bought chuck roast at 2.25 a pound. I usually can the chicken breast and pork and put that on the shelf - it will last for years. The beef I cooked and froze in packs since I have a deep freezer. I Do not buy meats and store them uncooked.
3. I bought and installed a bidet so I no longer use toilet paper. If you have ever used one you will never want to use toilet paper again. I have been using mine for 10 years - its simple and connects to my existing toilet so I no longer need or use toilet paper. My wife and daughters love it because of how clean they get their bottoms each and every time.
4. I bought a water purifier from burpey - bought it used and replaced the filter - I can make up to 5 gallons of fresh clean no fluoride water using the water from the tap or from rainwater that I collect from my tin roof into my cistern. Its delicious and effective.
5. We drink tea instead of soft drinks. Lot cheaper
6. We buy a sack of potatoes around February when they are 15.00 for 50 pounds. We can them for sous, mashed potatoes, and for smothered potatoes .
7. Tomatoes and salsa - we grow our own and can them we make our own salsa and tomato sauce to v8 juice from this
.
8. Beans Beans and More beans - any and every variety we can them.
9. Rice - we buy a 50 pound sack once every other year for about the same cost as 4 bags of rice . very cheap and it lasts.
10. Any dry food we purchase like flour, sugar, corn starch, cereal, we pour into a quart mason jar and seal the lid. Sometimes we suck or vacuums seal the jars - they last longer and it keeps bugs and moisture from spoiling the foods.
11. beef, vegetable and chicken broth - very healthy and easy to make. Most people throw away the carcuses I ask my family and friends to save them for me int their freezer when I have enough I make my own stock then jar it - it last for years but I use that in place of water when making soup , rice, etc
12. Like she says if canned properly this food will last for a long time. We anned green beans one year (85 quarts from neighbors and families gardens) and were still eating them 4 years later. Tasted the same, smelled the same, and looked great after all those years. I have chicken breasts on the shelf from 8 years ago when I bought them at .50 a pound and we still find the flavor is great!
Vehicles - Buy a vehicle that gets good gas mileage pretty simple
1. try to do simple routine maintenance like changing the oil yourself can save a bit each year and car will last longer.
Budget - Take a class on budgeting for your family they are offered from time to time though out most communities = it pays
Live below your means
Get rid of cable - try and use and antenna if possible - its free
Use your internet to watch almost every movie and then some online its free and a lot cheaper - if there is a show you want to watch try and do it at a friends house and make it a get together
Pay off your debt - if you have any debt remember the interest you are paying is money thrown away buy something only if you have the money for it
School - College is a wonderful thing but go for a trade instead -
Best advice you can hear is learn a trade. Electrical, welding, accounting, nursing, Plumbing, teaching, mortician, any engineering degree, optometrist, medical doctor, and lawyer. those are the top basics that in my experience never lose out on jobs and are needed all the time. If you are going to go to college take it serious you have the rest of your life to play. Stay away from anything a liberal college tries to sell \you like a degree in the following because they are just trying to fill spaces they dont care about you: Communications. A bachelor's degree in communications could lead to nearly any career in the realm of media, visual arts, or broadcasting. ... Psychology. ... Theatre Arts. ... Fashion Design. ... Sociology. ... Liberal Arts. ... Microelectronic Engineering. ... Fine Arts. you will surely find yourself one day out of college with no job and lots of debt. The college you go to will tell you they will find you a job when you graduate I guarantee you they wont.
thank you for taking your time to type and share all that.🥰
Last year I called Ball about the new canning jar lids that are being made now. They say NOT to boil or heat the lids before using on your jars. The seals may fail or not seal.
Someone else mentioned that as well. Good to know!
We ate canned meat left over from World War 2 when I was in basic training in the early '80s lol. Still perfectly fine.
I wrote and said I had never canned meat by adding onion in the bottom. I bought 22 lbs of eye of round roast on sale and canned it in my All American 941 with onions & a clove of garlic. I ended up with 13 quarts in my canner and ate some yesterday. The onions & garlic was a tasty addition. Thanks for the tip.
I've been canning all my life. I only water bath though. I make my husband use the pressure canner. This year I finally (at 50) decided I am going to get over my fear. I have bunch of beef that needs to be canned. For some reason the pressure and venting part never clicked in my brain. Your simple, straight forward walk through made it click. Monday I will be canning the beef myself. Wish me luck!
The only rule of thumb when using the bomb lol
Nothing that froths when cooking in them. My mother would never touch one. Her sister blew one up, and the lid hit the roof.
Eyes to the sky, no fear.
As far as making the end product jars to look more appealing is to add a spoonful of Better Than Bouillon Beef base to each jar. It makes a nice dark juice that tastes delicious. I add that stuff to all my canned meats.
Has some stuff that really shouldn't go into a can: CONCENTRATED BEEF STOCK, SALT, HYDROLYZED SOY PROTEIN, SUGAR, CORN SYRUP SOLIDS, FLAVORING, YEAST EXTRACT, DRIED WHEY (MILK), POTATO FLOUR
Today I am pressure canning my first jars ever. Antelope to make room in my freezer for moose in a month. I've canned pickles and jellies my whole life, now I'm stepping outside my comfort zone.
Good for you! You can can a lot of that moose when you get him too.
Suzie Q Lucky lucky lucky!
I canned my own roast for the 1st time last fall. Because I cook my roast with onion soup mix, I put about a tablespoon in each jar. Tasted just like it does coming out of the crockpot in the evening. Absolutely great. Makes a great base for soup.
Finally somebody that talks about the important stuff without wasting time. God bless you for all you are doing...Hi there from Puerto Rico. I'm a beginner so Ill be learning with you all the way.
I tried this a few months ago, in preperation to move states. Even tho i used to much salt, my husband liked it so much that 2wks ago, he went to the local resturant supply, bought a huge roast, and said " I want more!". We have done beef and pork so far. Its supposed to help us build our 1yr pantry. But he just loves to grab a jar for a quick healthy meal. :) thank you so much!
Awesome 😎👍🏻
I’m so glad you offer this video using the propane stove. To cook and can with.
I’m a subscriber. And I’m 70 years old . I do want to can out in my backyard this year.
I do have a glass top JennAir? Cook top stove. I have canned on it before but that’s before I heard not to.
So the reason for the propane stove out in the backyard.
I have looked at the propane stoves online, there are a lots of them, and lots are not liked by the people who bought them.
Quality problems that the owners complain of.
I’m so glad you have one, now I know which one to buy, thanks so much!!
The wonderful education you give us is terrific.
The frozen convince food they sell at the store, I don’t like 9 times out of 10 and the canned things are too salty or just not to my liking.
I’ll make my own.
At my age, being a widow I can’t “Prepper” everything, but what I can do, and can afford I will.
Because you guys give me the idea and incentive to do it.
Are you going to solar dehydrate your veggies this season? I hope to dehydrate my small raised garden bed
veggies and tomatoes with an Excalibur using electricity the solar I am interested in is around $300.00 or so,
The Excalibur is only around $100.00 new for a 9 tray so that’s my choice. I hope the electricity doesn’t raise my electric bill a lot.
I like to watch both of you, your videos with the homestead .
God Bless Bless you and your family and your endeavors , the new coming home you’ll be building and the well also
Thank you for putting the videos out for us to enjoy and learn from
Thank you Bonnie ❤️😊
I have canned for 45 years mostly vegetables and pickles. A few years ago I started canning meat sauce and chili. A few weeks ago I started canning beef roast. This Covid19 thing made meat buying harder and I found Top Sirlion bulk cut to 10-11 pounds each at Sam's Club for $2.98 a pound. I bought several and cut them into roast and steaks and vacuum sealed and froze. Then I got to thinking, if the electricity goes out I will lose it, so now I am canning it. We have now canned 14 quarts. It tastes good and I don't worry about the electricity going out. PS... $2.98 for sirloin is a good price and I have ground it before.
My neighbor is an avid canner and she told me the other day about shelf life on canned items. Canned meets or anything canned with meet 3-5 year shelf life, Vegetables 5-7 year shelf life, Fruits and some Vegetables up too 10-15 year shelf life. Now the shelf life can increase depending on the location and temperature were the canned items are being stored, the colder the location as long as its not freezing shelf life can definitely be longer.
I canned 15 pints arm roast today. I hot pack, and use a homemade beef stock with onion, garlic and worchestershire, salt and pepper. We call this beef tips. Our favorite way to use is open the jar, and thicken the broth, and serve over homemade noodles, or over mashed potatoes. Thanks for sharing the off grid method you use.
No longer a virgin...lol. I just finished canning 14 lbs of pork roast and watched your video about 3 times...SUCCESS!! Thank You
Awesome 😎👍🏻
One thing I do it pour a little bit of vinegar in a small bowl or ramekin and then use that to dip my towel in. Therefore I am not so worried about cross contamination. I will then pour what it is left into the canner to help with the hard water.
Actually from this video I start learned how to canning one year ago. Meat after canning absolutely incredible. Jams. Salsa. Soups. Other souses.
And canning makes your life easy. When you don’t have time, you can just open same jars reheat it and food is ready.
I'm still eating some of the stew beef that I canned 10 years ago
I just pressure canned meat for the first time ever following your process. I’ve been wanting to do this for the longest time & i finally got the courage to do it! (Thanks to the covid-19 pandemic & an earthquake in our area) Thanks so much!
Learn to live on the benefits of canning as a regular practice.. Your food budget will be cut by half to1/3rd, and life will be richer for it.. I can save about $60-90 a month on my food budget and roll that savings into my emergency fund
Our local supermarket had an unannounced sale on their pork loin at only 39 cents a pound tonight. We picked up $200 worth of meat for only $20. Guess we will learn to pressure can pork loin tomorrow.😃
does the meat seem fine? that great of a deal especially these days seem too good to be true
@JohnnyB yes, it was great. My wife works in management at the store, which is why we knew about it early. Someone made a mistake in ordering and had far too much pork
i just ordered my 1st canner. expecting delivery in 2 days. you have inspired me to preserve my own food. love your videos. thank you
Here it is April 2022 and about the 3rd time I have watched this video. Last year I canned 3 quarts of tomatoes so I am still much a rookie. Canning meat seems a step or two easier than veggies. The garden is still not completely planted so I have time to give a try to canning meat. Many of your videos I have enjoyed and learned from for a few years now. Thank you, and Jeromy, for sharing your knowledge and experiences with us, the viewers.
My wife cans venison each year. My goodness, it is so delicious. While very tasty, my favorite is when she makes a stroganoff with with the addition of sour cream and a few other items after is out of the jar. Served over egg noodles.... Nothing better. Carry on with your canning. Loss of refrigeration doesn't concern a canner. Blessings
We use to kill 60 or so chicken pullets each year, and cook them tell all the meat was easy to take off, and we saved the leg bones, and when hunting for Elk, Antelope, and Deer, so when we canned we put a chicken leg bone it each jar, and I asked Irene why she did that, (she was born in 1905) and she said it took all the gammy smell out, and helped tenderize it especially if it was an old tough bull. and it sure did take the smell out of the Antelope, which has a real rank smell, I still use the same method and I'm old now also, lol, also thank you for sharing your show.
Good to know. One of those tips that would be long forgotten if somebody didn't pass it on.
What a blessing you are ❤️
I was gave a presto pressure canner in December. I've wanted one for a long time. But couldn't afford to buy one. Never used one in my life. I was completely overwhelmed. Worse I had no one to go for help. I did some cheese and pinto beans. The beans did come out. But they were low on water. I was nervous to eat them. I found your video tonight. It was awesome 😊. I learned so much. Now I'm going to watch every video you made. I'm 60, but still have a lot to learn. You made my day Thank you so much. Oh I want to can a pumpkin in chunks. I love it in my corn chowder. Do I have to pressure can it. Or water bath it. Thank you so much. Your a wonderful teacher ❤️
Welcome to canning Loretta... I have been for several years now and suggest getting the Ball Blue Book Guide to preserving..Its an easily accessed book and a wealth of information on most forms of canning, dehydrating, and preserving foods..When you get comfortable with the process and know what you are doing, go to the index, page 167 the dehydrating section will explain it from there
@@kevinrehberg8758 Thank you Kevin. I'd love to have one. But
Maybe one of these days I can afford one. A lot of people say it's a great teaching tool
Thanks Jaime. Love your canning videos.
Here's a recipe for anyone who would like to make their own.
Copycat Montreal Steak Seasoning Recipe
2 tablespoons paprika
2 tablespoons crushed black pepper
2 tablespoons kosher salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon crushed coriander
1 tablespoon dill
1 tablespoon crushed red pepper flakes
Combine all ingredients and mix well. Store in air tight container.
BAM! I don’t think mine had dill but that may be good. Thanks! 😊
The one I have says dill SEED. hmmm Guess you could use either one? Thanks!! Regular dill is easier.
You're Welcome
You're Welcome
I have had an All American 915 sitting in its box for 2 years in the garage, afraid to touch it. Thanks to your videos, I finally canned my backyard carrots last weekend with my little niece. Great fun, and now I’m going shopping for some roast to can. You’re a gifted teacher and generous in sharing. God bless you!
Started canning meats, recently, with the state of everything going on. I didn't even know you could. We were already canning jams, vegetables, etc. We have a deep freezer that we keep stuff in, but I don't like being reliant on the power grid. So, when I discovered we can can meats..... I didn't add much to the ones we've done so far. Just some kosher salt. Probably gonna try it with the Montreal seasoning next round. The joy of these times is that you don't have to wait until harvest/slaughter times to can. You can get what you want when you want it. I'd prefer to learn, know, and do as much as possible while times are easy....
My grandfather died before I started school. When I was a teenager we moved my grandmother to live next to us. She had canned items on the shelf that my grandfather had helped her can. Those jars were about 10 years old. None of the seals were bad, none of the food was bad and nobody got sick from eating it. I know the government and people who write books have to be careful so they aren't liable but 12-18 months is waaaaaaay shorter than how long canned foods will last if they're canned correctly. The canned foods at the grocery store have much longer times before they expire. I know that's different materials and processes but my experience with home canned foods is that they will last much longer than the government says.
I thought the same thing and after a little bit of digging I found that a lot of those reccomendations are based off of quality and nutrition value. After a certain amount of time the goods are no longer considered to be "peak" quality. Here's a good resource from Healthy Canning on the subject:
www.healthycanning.com/the-shelf-life-of-home-canned-goods/
Cheers!
Home canned in glass as compared to long term exposure of foods to metal in store bought canned items is better in taste and health risks from metals.
Val we have had peas that were 15+ years old and I could not tell the difference in them and fresh cooked. When done right will last a very long time. Not sure about nutrition value but the flavor was top notch.
This is exactly how I do my deer meat and chicken. Great vid for anyone interested in canning!
Like your video! Here in Alaska, we can a lot of moose, salmon, chicken, beef, and hares (rabbits). I personally like to can salmon in pint jars, because a jar of canned salmon, a tube of crackers, and a properly wielded fork makes a great meal for me. No muss, no fuss.
This has nothing to do w roasts or canning but..... I just wanted to say how much I love your voice and I so appreciate your teaching style ♡
I'm new to canning. I followed your method for canning roast beef here... did a hot pack instead of cold. Used the onion plus Montreal seasoning... half batch with broth and half batch with tomato juice. Waited a day or so and opened a jar of the tomato juice version... HOLY COW. I did not know I could even do such a thing. It was delicious. Thank you.
Fantastic. Congrats!
I really enjoy your vids! I'm a newbie canner - 67 years old and never had any interest - but now we are working on being prepared so I took it up. As it turns out, I LOVE canning. Now I'm all psyched to do raw pack roasts. Thanks for doing what you do, darlin'.
thank you, thank you, thank you... because of you and your videos, I now have a nice supply of canned veggies, meats and soups.. I was very afraid of pressure canning but your videos made it so much easier and now I do it quite often..
Delicious!
You're such a good teacher Jaime, I love how you even think to warn people to not double dip their towel in the vinegar.
Those jars of meat would make tasty hot beef sandwiches w/gravy & mashed potatoes... now me hangry!
I love, and miss, the sound of the wind through the trees. Your location is so beautiful.
Hangry chickens! lol Thank you for teaching me this. The virus stuff has me thinking we need a stocked pantry for times like this or if we get sick and don't feel like going to the store.
Speaking from experience, things like veggies will last for a long time. I can still remember eating green beans from our garden growing up (the year they were canned was '97, bumper crop of the blasted things) for several years to follow and I think my parents ate the last jar of those finally somewhere around '09. :)
My parents since then, just usually give away the green beans instead of canning more than they need. Makes their friends quite happy.
Your tip about using the Camp Chef stove is wonderful. Several years ago, I canned about 200 pounds of tomatoes (I made tomato juice, pasta sauce, & salsa) using my electric stove. At the end of the month, me electric bill was over $300 (almost 3 times the usual). This was almost enough to turn me off canning. I now have 2 Camp Chef 2 burner stoves for canning-this works way better and faster than electric. Keep those videos coming. You're such a great job with presenting the information!!
Yes it is quite a bit faster
One thing to note is that she said in the video to set the burner on medium ( or thereabouts). I read in the All American Canner manual NOT to bring the heat up too quick.
Thank you very much for these videos. They are so interesting and informative! Lately, I have become much more selective as to which videos I will even click on these days, considering the junk that is proliferative on CZcams. Your channel has such a great quality, and I really want your family to succeed. Please keep making videos just like this!
After first watching this 2 years ago, I'm back after finally biting the bullet and ordered the same canner. My freezer is full but if we have a power outage more than 24 hours I'll be canning all the meat, chicken and bacon! Thank you Jaime, your videos afte great
ordered a pressure canner, never pressured canned did water bath years ago with my wife. Your videos inspired me. So looking forward to doing this.
Good luck 👍🏻😊
Love your videos! My first canning was deer meat. We love it! Then I branched out and started canning pork, ham and chicken. My grandchildren love the pork almost as much as the canned deer meat. I do not season my meat, but I do add beef flavoring to my jars and I do add water to my meat. Deer meat is very very lean, so I use the broth that comes from the meat when I cook it for 10 min. Sometimes we can not hang our deer meat if the weather is too warm, so it doesn't get to drain all the blood out. When you cook the meat there is a froth that comes to the surface that is the left over blood coming from the meat. I skim all of the that off and then you are left with the meat and deer broth. Sounds yucky, but the meat is wonderful.
Idea: plant a bay laurel tree and a juniper bush. Both are great for seasoning, drying, with game, and are drought tolerant.
We can or jar a lot of tomatoes I got my wife two new presto pressure canners now we have four. I also went and bought a four burner gas stove for our front porch mama says we are not young anymore and it gets to hot here in South Georgia. Plus we don't have AC only in the bedroom we are old school. Got 400 ft of silver queen corn that's about ready to jar. We have a big farmer down the road with a ice house so we got a place to keep it cool till it hits the jars. And I really enjoyed this video good job young Lady.
Your canning methods are so inspiring ! We just finished our 1st batch of beef ! You make it so easy to follow . We are at standing with your principles and values . Thank you so much !!
Your canning videos are wonderful! You are my go-to for canning facts and ideas.
I started watching your videos about a year ago when I was first working up the courage to pressure can. I was so intimidated. A year later my pantry is full of chicken, beef, pork, corned beef, potatoes, veggies and beans. I wanted to say thank you. You presented it in such a user friendly way. Wishing you all the best.
Thank you for your no nonsense instructional videos! You are my kind of gal! Newbie canner here and I reference you the most. You get to all of the info I need!
You are very good at explaining the canning process!!!! People like you help the community!!! We are VERY GRATEFUL!!! Thanks SO much!!!!!!! Keep them coming!!!
I recently hot packed 11 quarts of beef... and I wish I would have seen this video first! My stuff turned out fine, but I would have been a lot less nervous about it. :) Great video!
I love watching all your canning videos! I have learned alot from you and videos! Thank you so much!
Thank you for doing this video Jamie and Jeremy! I don't live "off grid" as I am hooked up to electricity but, I live up in the mountains in the woods at approx 4350 ft elevation in a 30ft TT. I started canning about 2 years ago after watching your canning 101 video. After watching that video I had the confidence I needed to finally start so..I bought a presto 23 QT canner and I am able to do ALL of my canning right on my 3 burner RV stove!!!! Last summer my dad bought a 3 burner camp chef so that I could do my harvest canning outside during the hot weather and we were pretty sure it would work but had not seen anyone actually do it until today! So thank you again! You have literally changed my life by teaching me how to can! This year we have added meat and potatoes to our pantry because of the videos you guys do. Now I feel confident about doing our spring and summer canning outside! Look forward to your jams and jellies recipes as this is the thing my family is most looking forward too lol. Love N Blessings!!
Valerie McMellon please be careful canning with the Presto canner on the camp chef. The quality of the metal is nowhere near the quality of the All American that Jamie uses. I’ve heard that the heat from the camp chef can warp the Presto canner. I called Presto and they said NO to propane burner, so I never tried it. Just giving you the info I got from them, use at your own risk.
I have learned that having a CZcams channel is like raising kids. You have to repeat yourself... a lot!😀
I can Elk and Beef meat with a table spoon of "better than bullion beef base". You have motivated me to try some soups and stews this winter. Living in Mesa, AZ. It's way to hot to can during the summer.
Well done video! When the jars are removed from the canner the liquid is still boiling. Even though they are under 212 degrees F, they are still boiling because liquids will boil at lower temperatures under a vacuum. Any jars that are not bubbling/boiling will ultimately not seal. It's because no vacuum, and hence no seal, has formed.
I have watched your video like 4 times, and my first batch is in the pressure canner now. I ended up with 10 wide mouth pint jars, and enough meat to put in the crock pot for tonight's supper. I got a whole sirloin roast for $2.99 a pound. It's my goal to pressure can what ever meat goes on sale each week. I can't wait to see how this turns out! Thank you for your instructions.
YUM that might b good with 2 tea spoons pepper corns,a bay leaf,1 garlic clove,1 tea spoon of brown sugar,and a tea spoon of honey-and maby a small chilli.Thanks alot for these videos im starvin!from Australia
Due to watching your videos, I have bought my first ever cannery, please keep your videos going, truly have enjoyed your family. ❤️✌🏼️
Your videos are excellent. They are articulate, informative and very on point with what a lot of us are interested in. Thanks so much for doing what you do. I ordered my American canner yesterday! And thanks so much for sparing us the heavy metal intros.
Yay! Ive been waiting for this one! I’ve been doing right 😁 Thank you Jaime N Jeremy!
I love canning meats..we have a bunch of deer, elk, and pork canned and my husband can make quick meals for him and my dad when I am at work. So good and so easy.
Thank you so much for your informative video. Unfortunately, we watch non perishable food items disappear from the shelves due to the cornonavirus, . As we sit here in our RV in AZ, I was wondering what to do, so I bought an electric pressure cooker canner from Amazon and will be canning my own non perishables. I've canned using a water bath for tomatoes and pickles, but never anything that is low acid. Watching your video and reading the website you offered is giving me the confidence to try. Thanks again... now heading to watch more canning videos.. take care... Linda..
I used your affiliate link to buy the All American 921.....finally tonight! I can't wait to start canning. I can't believe this video is already 5 years old. I remember watching all of these like they were yesterday. Hope all is well Jamie!!! Thank you for making such amazing content...as well as Jeremy of course :)
Awesome! Thank you!
I canned my first roasts when we discovered the freezer had tripped the ground fault and was unplugged. There were still ice crystals in most of the meat so that is what I canned. Anything fully thawed we pitched. Those canned steaks and roasts were and still are delicious. Also had ground beef in there which got cooked and canned. You are right, it is an easy process but can sure wear you out when you spend a day canning everything that had filled a freezer.
Thanks for another great canning video! Been following you for a few weeks now and just love your way of explaining things, simple, informative and very honest. Love watching all of your video's including the heartbreaking "earthquake" one that you were involved in. What a blessing you are alive Jaime! Keep the information coming, you and your beautiful family are inspiring to many!
I love the "you are in my favorite nest box!" Scream at 6mins. 😂😂
Love your video! I've canned for years but never meat. Just did some beef stew and beef chunks a few weeks ago. Awesome results!!
Thank you for listing your "store" link. I went to your store and finally got my Ball blue book and some spice tins. Thank you again for doing all that you do for all of us.
I've been canning for over 40 yrs. However not raw meats. I'm going to start doing this method because I trust the whole canning concept and I trust it 100 percent. TY so much.
Thanks for your support in canning, and sharing your knowledge
I would HIGHLY recommend that you sear the meat on all sides and season each individual piece prior to canning. The added depth of flavor and rich color can not be understated when canning "roasts". If you like the liquid to have a little body, lightly (very lightly) dust the meat with flour before searing. Either way, you're looking for a deep dark golden brown and the more of it the better the end result... Also... a little carrot and celery in the bottom of the jars with the onions and some fresh herbs like rosemary or thyme (few cloves of garlic) will add a very subtle taste to the end product. Thanks for the video!
This is type of person u need in you life
I have been canning beef for 40 yrs. and we love it. It is so easy to do. I dump a pint jar in the pan and add a pint of water in the jar and add to meat. I also add a dash of Kitchen Bouquet seasoning. Bring to boil and then thicken with flour and water. . We like that over baked potatoes with a side of home canned green beans. So yummmmmy........
Great work as always Jaime. I live my vicarious homesteading/sustainable living life through you and Jeremy....so one day I'll be in a place where I can do what you do. Also learning as you learn is a great resource.
AND you're so cool calm and collected it inspires confidence!
Am fence sitting on buying a canner. After watching this I think next paycheck it's on the list. I was just watching another vid saying to expect beef to go way up next year, so if you have freezer space or canning stuff better get stocked up.
Montreal Steak seasoning is great for many uses. We prepare our baked potatoes to bake by rubbing in bacon fat and lightly coating with the Montreal seasoning.
Great canning tutorial. We've never canned meat before. We have the All American 930 pressure canner. You make it look so straightforward and easy so that next time we butcher maybe we will put some in jars and some in the freezer. Great video.
THANK YOU!!! I have been doing boneless beef ribs with this video. It is DELICIOUS, and gives me peace of mind over keeping them in the freezer with the “grid problems” and uncertainty of power outages. Plus, it’s ready to go when we are hungry. 🙌🙌🙌
We just got our first pressure canner! So happy to have your amazing videos as a reference
Thank you for uploading videos. I look forward in watching your canning tutorials.
Great tutorial littlefoot, always look forward to your vids. I am self reliant as much as possile as well. Been canning for over 40 years. Your are doing a great job, proud of you.
Thanks for your great video I really appreciate you. Growing up I had a lot of ear infections and spent a lot of time with my grandmother. She was a nurse and canned a ton she made me help her.. I really appreciated her as I got older and canning with my wife! Just didn’t can for 15 years , but making up for lost time this year ❤️❤️❤️❤️
My Wife & I watch youtube instead of tv. Thing is; We have differing interest except for gardening videos. We watch them together. But since we found Living Traditions We just gotta try to watch Together as often as time permits. We love you guys. Very inspiring. Great audio. Good footage. Perfect score. And good folk.
I learned on CZcams..and that could be good and bad for the novice. I raw packed some chicken drumsticks and filled the jars all the way up and although the chicken processed, the professional at Presto told me that we should plan on eating that canned chicken within 3 months. She was concerned that during processing some of the additional liquid I added poured out into the canner and that meant it probably compromised the lids. I wish I had known that, but live and learn. I know now not to fill jars with liquids when raw canning. And let me tell you that canning those chicken drumsticks were the JUICIEST and TASTIEST drumsticks I have ever tasted. Thank you for the lesson as I want to do the roast beef next and your video was the best!!
Wow! What a bonus!! You gave us the website of NCHFP. THANK YOU SO VERY MUCH!!! You earned a new subscriber. P.S. I said a little "thank you" Stu for your sacrifice; may you roam the new paradise when my Savior returns!
Felt like I watched this in surround sound. I could hear your chickens and my chickens at the same time.
Their talking to each other ;)
Canning meat has always been a mystery to me, as well as a concern being a public health professional. So I am VERY thankful for your terrific video. You made the process simple and clear so I think I can do this now with confidence. :-)
Thank you for sharing this! I just learned so much from you. I can't wait to try this some day soon. I have several fruit trees and have been terrified of canning. This really helped me get some confidence. Thanks again for your knowledge.
This is absolutely amazing! I can’t wait to build our underground storage room and start canning! So happy to find your channel!
After watching election news, I decided to watch your video. Thank you for giving me hope in my own abilities, you are a gift from God.
I just need a good Sunday roast every few weeks. 😎🙏🔥
I love canning all meat! I’ve done hot and cold pack of venison, pork and beef! We harvested 7 deer this year! I use quart jars and add meat, dehydrated vegetables and a few potato cubes. My husband eats the meat and potatoes and I eat the broth and some meat over rice like a soup! So good, healthy and less expensive then fast food!
I just wanna say, I've watched several videos on canning meat and this was the most informative and easy to follow. Thank you
Just opened the first jar to make some quick tacos. It is the best canned meat I have ever had
😉👍🏻❤️
Imported a pressure canner to UK - just not readily accessible here. Canning meat is not just the norm here - preserves and pickles instead. Thanks for the tips. Can’t wait to can some meat - we have horseradish in our veg garden so your suggested meal will be much appreciated.
I like the fact that I can open a jar and eat. No shopping, looking for sales, cooking, cleaning up afterwards. What a hassel. Plus, I don't have to worry when hurricanes come thru. Awsome info, thank you so much. 😊