I want to brag that my husband taught me to can green beans first. We’ve always had a garden, a freezer and a garden. I love this life of being partially self sustaining, praying others will continue to learn from wonderful homesteaders like you. Thank you for your great instructions! God bless
I've canned a lot of pork butt the last few years. I feed 1 human and 3 dogs out of it, so it goes fairly quickly. UNRELATED NOTE: For my New Year's Day dinner I wanted cabbage with corned beef. I found only 1 pint of previously canned corned beef, with a canned date of April 2018. I wasn't sure, but I opened it and it was fine. Some nutrition may have been lost, but I got my dinner.
I have eaten salmon I have canned that was 20 yrs old. It was fine! Tasted delicious. As long as you followed the steps and your jar is still sealed I am sure it is fine.
Properly canned and stored, foods, especially low acid, last a long time. (High acid sometimes will cause lid corrosion from the inside.) I've had good success with 5+ years shelf life of home canned goods. As long as the seal isn't broken or I observe signs of spoilage, I'm not concerned about some nutrition loss. So far haven't experienced any material flavor changes.
My mom loved canned pork. One year for Christmas I gave her a dozen jars. She was so grateful. Made me feel happy to do it for her! She was a major food preparer. Always a well stocked pantry of home canning.
I love your channel and canning! The Lord impressed me to start stocking my shelves with home canned goods in the winter of 2019. In 2020 my hubby lost his job and we had no worries in reference to food as the Lord had already blessed! God bless you and your family!
We canned a ton of pork but the past 2 days for the first time. We opened one for dinner and it was just as tender as the ones I put in the slow cooker on the first day, it was great! I didn't waste the liquid. I added it to my rice cooker for the side. And the scraps & bones are in the freezer for later use
I just rewatched this, the first canning video I ever saw. I now have over 100 jars stored, including baby carrots, green beans, potatoes, beef, pork, chicken beef, onion jam, strawberry jam, zucchini bread jam, and feel like I have a whole bunch of new sisters fro other mothers! Thank you, Leisa, for giving me the courage to give this a try. My hubs thinks I’m crazy, but he still likes to eat what I’ve canned. My kids think it’s cool and my 8 yr old granddaughter is my main “helper” in the kitchen. Still a big fan of your, Sis! Stay well!!
Omg I love you channel ! What an inspiration you are to so many especially me. I canned 28 pints of beans and ham yesterday. As I was taking inventory in the freezer I found a large bag of strawberries that I had forgotten about. Canned. 13 pints of jam today. Feels so good to have those on the shelf for my family. Looking forward to canuary. !!!
I do not can much in the way of meat. Mostly veggies from our garden, fruit from our trees and jelly. You have inspired me to do more canning of proteins especially since I experienced freezer failure last year and need to balance better how I preserve and not rely totally on the freezer.
Just got back fromTarget. I ran out of pint jars. Target was FULL of jars! Wide mouth, Regular Mouth, quarts, pints and half pints. It was wonderful! I took the last box of wide mouth lids. They were out of all size lids……
I’m very happy that Canuary has started!! I’ve missed our canning videos!! Thank you Leisa!! 🥰 It occurred to me that it might be a good idea to buy a pork loin and a pork shoulder, cut them up and combine them. It would give the loin the needed fat for flavor and to help with dryness and make the the shoulder meat not quite so fatty. Does anyone else think this might be a good idea? Often, whole loins are on sale at a ridiculous low price as well as the shoulder and I think I will try this next time I can get them on sale! 😁
That's the beauty of canning. In this case you can mix and match those pork cuts to suit your tastes. That said, I don't like a lot of fat left when I can meats. (Prefer to turn excess into lard or tallow.) Thus, I could do the same thing you're talking about, for a different reason and still be happy with the results. As long as we stay within the overall guidelines, canning meat in this example, we do have flexibility. Hope this helps.
I came from 1870s homestead from her Canuary video. I love this idea. Looking forward to seeing all the videos and getting some ideas for when I get my pressure canner next year!
Ladies and Gentleman, start your engines, Canuary has begun! Lisa thanks so much for putting this collab together again. Always look forward to this whole month and all the knowledge and ideas you all have. Just love how you provide a Step by Step process so we just can't get it wrong or have to question anything!! Your "Butt" (pork) looks great! So glad they all sealed, (except for chipped out rim). Thanks for sharing your lids find and providing a discount code to boot! What a way to KICK OFF CANUARY!!! Thanks for everything
Just curious...did you get free shipping on your order? I got the 10% off with discount code, but not free shipping. Wondering if there's a secret to free shipping. Thanks!
I don't have a presser canner. Been afraid everything would explode if I missed a step in the instructions. Your video has given me the confidence to give it a try. You explain everything so well and it's a pleasure to listen to your voice. Thank you!
This is my first time to face the Canuary challenge! I admit I have been a "lurker" in the past. I finally got all of my canning gear and supplies organized and even created a "Canning Closet" this year. I have dabbled in canning, but have been afraid to can meats. No more! I am committing to canning something 3-4 times a week and am excited to start with pork butt!!! Thanks for sharing all your wisdom!
Congrats on your Canning Closet and commitment to can meats. I believe you'll be pleasantly surprised at how easy (relatively speaking) it will be to put ready to eat meat in your closet. You'll be watching sale prices on chicken, beef, pork and putting the word out to hunting friends (if available) that you've love their excess venison and other wild game meat. Speaking from experience, as I have a couple of friends who hunt. Always a pleasant surprise when one stops by with freshly harvested venison or have cleaned out their freezer to prepare for the upcoming season. Speaking from experience, as I canned 10 (20 lb+/-) turkeys this past holiday season. Local Food Lion had them on sale for $.29/lb. Well worth the effort for that many meals of protein ready for the coming year. Excited for what you can accomplish, as you grow in experience. Enjoy!
@@oldtimerlee8820 Thanks! I have always kept my chest freezer full, but am so excited to free up some freezer space. We have 2200 square feet of garden space at our Community Garden and have just started canning up our harvests in the past two years. I will definitely be hunting sales. Thanks for the tip on reaching out to our hunting friends!🦌🐿
I have been canning for over 40 years. I'm thankful that my grandmother and mom taught me valuable life lessons liking canning at a very young age. Canning for a newbie can be scary especially when it comes pressure canning. Thank you for taking the time to explain all of the important steps of pressure canning for those that have never used a pressure canner before.
With meat prices jumping, now is the time to get these done before it's too late. Not everyone can run into the forest and come out with Protien. This is very informative and helpful. Thanks
I wish I could post a picture here. I’ve never canned anything in January but yesterday my husband came home with the most beautiful and super sweet strawberries he got for FREE all because of a wreck on the interstate. I’m now canning strawberry jam today. Such a blessing since I got zero strawberries last year.
I am not a big pork eater but my husband is. I like to can things that he can easily use if he runs home for lunch. So I think he will enjoy having this on the shelf to grab!
I have never had pork butt but I like the idea of having canned meat on my shelves. Thank you for having this Canuary event. I think I will learn a lot.
I always get excited to find new channels, been canning most of my life but always finding something new, how great is that. A chance to win a canner, one can never have more than enough canning equipment.
I am on a mission within the first 4 months of the year to have at least half of my freezers into jars! Thank you Leisa you give us all so much confidence in our canning adventures! Happy New Year
I need to get a lot in my jars too. Freezer so packed. Much of it is fat to render and bones to make broth from. But a lot is meat that will probably freezer burn soon!
I think my goal will be to can all the meat in there and then there will be room more meats on sale. I will also have room to freeze soups like broccoli cheese that I cannot can.
Well, I'm 60 and learning something new everyday. I was always told that pork products were too fatty to can. Guess I will be trying this for sure. Thank you for your time. God Bless
Just canned my first batch ever of canned pork butt. Turned out great! Thank you for this and all your canning tutorials. You make canning look so easy and fun. Im sure you give many folks the confidence they need to get started on a canning journey.
I canned pork but (roast) a couple years ago. Although I don't eat pork anymore, I may buy one for my family. We just dumped everything in a cake pan, add home canned potatoes, let them cook 20-30 minutes and added mixed vegetables and a pack of gravy mix and let them cook about 5 minutes. My family loved it and it was put together in minutes. The longest time was waiting on it to heat up in the oven.
oh my goodness. I was hangry and I canned this in pints. I opened a jar and put it in a pan and added little flour and milk. I toasted a piece of bread and breakfast. Yum! less than five minutes. it was the Missippi recipe.
I agree with the line 'once you start canning you'll never go back'. I think I'm addicted. When I run out of things to can, I can water in the remaining empty jars. Next time there's a boil water advisory I'm ready.
I wish I had known of you when my kids were growing up! I was a stay at home mom and my husband worked lots of overtime to survive. You would have been such a blessing! Now, I can for us and our grown children! I get several pork butts when they are on sale and can for all of us. I've come up with so many recipes using it now. Also, thanks for the tip. Ordered 3 boxes of forjars after watching this!
@@beckyhade9797 drain, heat in a pan and add spices for sandwiches, add BBQ sauce, or make into burritos or wraps. I love to drain it, put in in a pan with fresh veggies and cook in the oven. Just add seasonings that you like (I usually do Italian, salt, and some kind of griller flavor). It is so tender and good! Just experiment with spices that you like and you'll be amazed at how good it is!
Pork butt is one of my favorite cuts to can. There is so much you can do with it. I always cut that biggest layer of fat off, render it down and freeze it for cooking.
I’m a 70 yo lifelong cook. My big, stand-up freezer died (which I inherited from a previous job). Have lost SO MUCH premium proteins, including king crab ( would LOVE a video on preserving seafood!) I’m switching to canning, using that big stand-up for shelving for cans and dried foods. I DO keep the door ajar: no problems yet. BEING a lifelong Restaurant cook, I’m familiar with common food safety, but your insight enhances “preserving” knowledge. In addition, the RIGHT side of my brain still receives, daily, stimulation, since I still work as a chef. That “right side” is hungry and struggling for input. Your channel is providing this. Thanks SO much. For sharing😊
@@SuttonsDaze DAM! You’re on it! Thanks. SO much👍 Wish I’d had this “table” when my freezer bit the dust. My theory is, “when in doubt, throw it out”. I could have saved the seafood in the bottom of my freezer (larger platform for storing cases of king crab… they were encased in dripping ice slush)
I did pressure canning for the very first time a few days ago and when that thing started to hiss like a peed off cobra , I jumped 🤣 like I said it was my first time , made a few rookie mistakes but everything sealed and I'm not as afraid of a pressure cooker as I have been ❤
I have a jar grabber just like yours it was my grammas and I’m 56 yrs old she got it from her mom great grandmother 👵 I use it all the time GODBLESS sweetie looks great
Lesa, I have found the Amish made lids out of Millersburg, Ohio, to be very good. They have a blue compound and extra rim also. Good price. Thanks for doing canuary.
@@dawnesson3353 no beans name. I got them from Peights store in Mt. Union, PA. Their relatives in Millersburg are making them. I will see if I can get their address next week.
@@dawnesson3353 The Lids are from Walnut Creek Farms, 3830 State Route 38, Millersburg, Ohio 44654 Superb Lids, heavier metal and blue seal. I really like them. They seem to be much better in sealing even better than the new Ball lids. Sleeve of 60 is $14.99. They will ship. I buy them from my Amish store in Mt. Union, PA Peights Country Store. Just wanted to let you know where they are from. Have a great day. Jerris
The lids I mentioned are from Walnut Creek Foods in Millersburg, Ohio. Superb Lids with a blue seal. Metal is thicker and blue seal is thicker. All of mine of sealed beautifully and sealed better than the new Ball lids which appear to be thinner and less composite. All the best to everyone.
I remember when your mom bought you that big roast for your birthday and you canned it. I canned some too. I left some fat on the meat and canned it. I was unsure if the lids would seal because of the fat in the jar but they did. That fat ring in the jar made the best fat base for the most delicious gravy for the meat. Excellent video as usual Leesa. I will look into those lids.
I'm a newbie canner with a huge passion for prepping and food storage. This is so exciting for me. So far I have only canned beef stroganoff and turkey broth but both turned out great. I did have and issue on my first attempt with one breakage but I think the jar was compromised. So all in all really happy with the result. Thank you for this. Great video :)
Thank you Lisa!! I was scared of pressure canning, but after watching your and Darcy's videos, I have canned 14 pints of ugly chicken, 18 pints of pinto beans ( cleaning out the pantry) and tonight I canned 7 quarts of Roasted red pepper and chicken soup. I am addicted!!! Thank you so much!!!!
I canned chicken and pork today. Just put my last jars in the pot now..there really isnt nothing better then your own canning. Thank you Leis for another awesome video. Happy New Year!!
I recently canned some pork when I tried it afterwards the flavor was still great, but I did have to strain it really well to keep it from making soggy buns on my pork sandwiches. I'll definitely can some more sometime, and I got a whole half pint of rendered fat from the bits I trimmed off. I've been keeping it in the fridge and using it to fry my eggs in making them very tasty.
When you have the trimmed fat, do you just cook it down to a liquid? Is that all rendering is? Am I correct that you could then can that, leaving you with shelf stable lard?
@@juliabrown5948 That is all rendering is, you'll be left with liquid fat and some bits left over that don't melt down that you separate out. I don't know about it being shelf stable or not I've always kept it in the fridge.
I have pork in the canner now. Got it for 99 cents a pound. Thanks to you I did corned beef last week. It was so good I'm headed to the store for more! Happy St Patrick's Day.
Love putting this on my pantry shelf! Always on the watch for it to go on sale and put 4 in the pantry before Christmas at 99 cents a pound. Bummer that they limit the number we can buy. Great in casseroles or just BBQ.
That's why you get your husband to get more. And hey, don't your kids deserve a credit card to go do your grocery shopping when you're tied up canning pork butt?
Here, so far, the limit has been per trip to the store. I bought 10 frozen turkeys this past Nov/Dec. They had a limit of 2 at $.29/lb with a $35 purchase of other items. Sale ran for 2 weeks. Made up my restocking list for items all over the house that were also on sale. Bought $40 worth + 2 20lb turkeys each trip. Since I could only keep 3 at a time in my freezer, I set 1 to thaw, while another was being canned. That left space for 2 more.Next day, I'd pick up 2 to repeat the cycle. Store is close by so separate trips aren't expensive. For another store, where driving cost matters, my sister goes with me and uses her "store" card.
I’ve broken two jars bc I thought the meat was thoroughly thawed out. No…they were not. I know it was my fault bc when I put the meat cuts in the jar, I could tell they were “frosty”. I thought they’d be thawed out by the time I started up the canner and the slow rise in temperature would definitely thaw those jars. Nope! I never do that again, never. What a waist of food I did….shameful on me…but I learned a great lesson.
I bought an instant pot max and I'm canning as much as possible to see if I would utilize the larger presto canner, and so far I'm leaning towards buying it one day. I'm just afraid that I'll mess up or not know enough. The instant pot max probably gives me a false sense of confidence, but I'm enjoying the fruits of the labor so far. Great video! Haven't done pork butt yet, but have done pork loin. Yesterday, i made wonderful brunswick stew from the chicken, pork, and beef that I had canned. It's so wonderful having shelf stable proteins that are cooked and can be prepared quickly and minimally for dinner. So happy I came across your channel, too!
I just started canning this past spring, and I love it! I found pork loin for a great price in the fall, so canned it up, I've used it to make green chili stew and I had some country ribs in the freezer and needed the space so I figured, why not. It makes awesome pulled pork sandwiches. I love your videos and I'm absolutely in love with your new kitchen!
Just saw your channel, and a time to join. Can't wait to learn more about canning with this series. I've actually never canned before but will be starting a homestead and want to be able to save as much food by other means than freezing that I can.
I have never thought of canning Pork Butt! One of our local grocery stores often times will have a great sale on Pork Butt and I always buy at least 3-4 and pop them in the freezer. Canning them is a great alternative that I am going to try!
@@apiecemaker1163 To make sauerkraut I use a knife and shred the cabbage,, Rinse then pack into jars. Must pack tight. Add 1 tsp salt per quart and fill jars with hot water. Put lids and rings on then let jars sit somewhere that they can ooze. Let age for at least 2 weeks. I then open the jars releasing the .gasses'.. Wipe the rims rinse the lid and reapply. I pressure can for recommend time.. I've been doing this for at least 35 years. Once you eat this you won't go to the market anymore. Word of caution..A large head of cabbage will yield a lot of kraut. I sometimes can get huge heads for $2.00 that makes a ton of kraut. I hope this helps you.
@@albertkleinman7845 OMGoodness thank you so much for responding and taking the time to type all that out. I have heard that once you eat homemade kraut, you won’t eat store bought. I hope you have a happy and blessed new year.
@@apiecemaker1163 You are welcome..The nice thing about this method you can make as much or little . I know it sounds odd but I made 2 quarts for the holiday. When I had family used to make it in half gallon jars and skip the canning part. It lasted for years without never sealing. Of course you just fill jars and let them go, I hope you enjoy your kraut. Don't judge it on the first jar. You need to develop a taste which is wonderful.
For some reason I've never canned any pork, but this looks amazing! I want to expand canned meats in my pantry, so I'm going to watch for pork butts to go on sale. Thanks, Leisa for getting Canuary together...looking forward to each one!!
Looks like I’ll be canning pork butt!!! As always Leisa, your canning tips and tricks are extremely valuable!!!! Thank you so much for all you do to help us stock our pantry with wholesome foods. ❤️❤️❤️
Awesome idea. I’m so looking forward to each day. I started canning almost a year ago. My mom and Gram canned a lot when I was growing up. My main reason was to get quality food for my dad that didn’t worsen his health issues. I needed to be able to control the salt. I found your channel and have used many of your ideas. Hubby LOVES the spicy pork. Thank you for doing what you do!
We can a lot, my dad actually does his own canning as well as helping us. He has developed heart failure and is on a sodium restricted diet and canning our own meats and vegetables has been a huge help
Started canning this past Canuary in presto electric pressure canner. I love to can kalua pork. Just pork, liquid smoke & a little salt with water. If I see pork sirloin roasts on sale, I'll get those bcs less fat to trim. I can in quarts, because it's so versatile and never goes to waste. Sliders, tacos, nachos, hash, use liquid to cook cabbage, etc. Just smoky porky goodness. ❤ love forjars lids! I bought a case of 🫙 at smart&final. Had 2 failures and those lids even showed beginnings of rust! If you find 🫙 on sale, just do yourself a favor and use forjars lids with them!
Canned pork butt is fabulous! So convenient, tasty and easy to process the way you can it. Did it first time last year and now I do it all the time. 👍👍
I am so excited for this!! For Christmas, we received a frozen meat pack (tons of steaks, chops, bacon, ground meat, etc) and I've been frantically trying to clean out my freezer to get it all to fit. Thanks to this video, I've figured out how I'm going to do it quickly!
Your pork butt canning video was relaxing to watch. So nice of you to share your pork butt recipe collection, and Phil's country rib recipe using pork butt. Thanks for organizing a month of canning, a fresh outlook for this old canner.
Thank you for trying this new lids. In July, 2020, I ordered bulk lids (regular and wide mouth) from Lehman's. That was around the time lids everywhere were scarce, so they were put on backorder. I bought Ball lids a pack at a time as I found them and was able to get my canning done. When Pur came out with theirs and Jeni tried them, I bought some of them adding to the Ball ones. In November, I received my order for the regular lids. Yay!! Still waiting for the wide mouth order but it's good to know that there are other good brands out there. On Friday, my Walmart had fully stocked shelves of jars and lids. More than I have seen in total the last 2 years. All regular pints. Both sizes of lids.
Update: I received the wide mouth lids Saturday (January 22) with some extra lids for being so patient (I also got extra regular mouth lids too). So they are also getting lids in.
Not cheating. I can't remember if I already commented.i i warch and listen as I fall asleep at night. And then I ratchet in the morning. I'm impressed with how much pork you got. I've been turning ask the pork I bought into Mississippi pork. I think I will just do ugly pork for the next batch. Thank you Lisa
Thank you for putting this together. I’m really enjoying watching everyone canning their different choices of foods, jars, lids and canners. I learn something new every time. 🤗
Just finished candied jalapeno, salsa, turkey(bones from thanksgiving) soup and broth. Last of the tomatoes are seasoned and in the dehydrator to make for pizza toppings. Waste not want not. It has been a blessed year.
I bought pork butt on sale, about 10 lb. I lost about 4 pounds of it after trimming all the fat. So I had to go buy more meat so I could fill the 7 quarts. I wish I had a bigger canner to use pints size jars. thank you for all your help and efforts.
I want to brag that my husband taught me to can green beans first. We’ve always had a garden, a freezer and a garden. I love this life of being partially self sustaining, praying others will continue to learn from wonderful homesteaders like you. Thank you for your great instructions! God bless
I've canned a lot of pork butt the last few years. I feed 1 human and 3 dogs out of it, so it goes fairly quickly. UNRELATED NOTE: For my New Year's Day dinner I wanted cabbage with corned beef. I found only 1 pint of previously canned corned beef, with a canned date of April 2018. I wasn't sure, but I opened it and it was fine. Some nutrition may have been lost, but I got my dinner.
I have eaten salmon I have canned that was 20 yrs old. It was fine! Tasted delicious. As long as you followed the steps and your jar is still sealed I am sure it is fine.
Properly canned and stored, foods, especially low acid, last a long time. (High acid sometimes will cause lid corrosion from the inside.) I've had good success with 5+ years shelf life of home canned goods. As long as the seal isn't broken or I observe signs of spoilage, I'm not concerned about some nutrition loss. So far haven't experienced any material flavor changes.
We love canned pork for tacos! I put a taco dry rub seasoning in some of the cans and it's heat and eat :)
My corned beef just doesn’t stay in the pantry more than a month at most. We cannot resist it.
@@lauraIngleswilder74 same here. My uncle from Victoria Island canned salmon in 2001, I opened and enjoyed it in October 2021.!
My mom loved canned pork. One year for Christmas I gave her a dozen jars. She was so grateful. Made me feel happy to do it for her! She was a major food preparer. Always a well stocked pantry of home canning.
I love your channel and canning! The Lord impressed me to start stocking my shelves with home canned goods in the winter of 2019. In 2020 my hubby lost his job and we had no worries in reference to food as the Lord had already blessed! God bless you and your family!
Hope the job loss was because he refused the genocidejab. Hope you health and future prosperity
Thank you for everything who is part of canuary! It definitely is appreciated
We canned a ton of pork but the past 2 days for the first time. We opened one for dinner and it was just as tender as the ones I put in the slow cooker on the first day, it was great! I didn't waste the liquid. I added it to my rice cooker for the side. And the scraps & bones are in the freezer for later use
I just rewatched this, the first canning video I ever saw. I now have over 100 jars stored, including baby carrots, green beans, potatoes, beef, pork, chicken beef, onion jam, strawberry jam, zucchini bread jam, and feel like I have a whole bunch of new sisters fro other mothers! Thank you, Leisa, for giving me the courage to give this a try. My hubs thinks I’m crazy, but he still likes to eat what I’ve canned. My kids think it’s cool and my 8 yr old granddaughter is my main “helper” in the kitchen. Still a big fan of your, Sis! Stay well!!
Awesome! Thank you!
@@SuttonsDaze you are most welcome. Besides, you’re the only one that consistently make me laugh out loud! Have a wonderful day!
I found you late 2023. I am watching your past videos for inspiration to supply my pantry. Thanks for sharing.
Love canning meat. I don't know how I lived without this before.
Omg I love you channel ! What an inspiration you are to so many especially me. I canned 28 pints of beans and ham yesterday. As I was taking inventory in the freezer I found a large bag of strawberries that I had forgotten about. Canned. 13 pints of jam today. Feels so good to have those on the shelf for my family. Looking forward to canuary. !!!
I do not can much in the way of meat. Mostly veggies from our garden, fruit from our trees and jelly. You have inspired me to do more canning of proteins especially since I experienced freezer failure last year and need to balance better how I preserve and not rely totally on the freezer.
My hubby is the cook. I’m the canner and he is loving using my canned items for making meals. I am an ingredient canner like lovely Leisa.
♥️👍🙏🇺🇸🤓
Just got back fromTarget. I ran out of pint jars. Target was FULL of jars! Wide mouth, Regular Mouth, quarts, pints and half pints. It was wonderful! I took the last box of wide mouth lids. They were out of all size lids……
Boy I GOTTA try this. I love pork. I live alone so this is a great thing for my pantry.
That’s incredible! 30 days of canning with 15 channels!!!!!
Not a pork eater but love watching you can.
I’m very happy that Canuary has started!! I’ve missed our canning videos!! Thank you Leisa!! 🥰
It occurred to me that it might be a good idea to buy a pork loin and a pork shoulder, cut them up and combine them. It would give the loin the needed fat for flavor and to help with dryness and make the the shoulder meat not quite so fatty. Does anyone else think this might be a good idea? Often, whole loins are on sale at a ridiculous low price as well as the shoulder and I think I will try this next time I can get them on sale! 😁
That's the beauty of canning. In this case you can mix and match those pork cuts to suit your tastes. That said, I don't like a lot of fat left when I can meats. (Prefer to turn excess into lard or tallow.) Thus, I could do the same thing you're talking about, for a different reason and still be happy with the results. As long as we stay within the overall guidelines, canning meat in this example, we do have flexibility.
Hope this helps.
I got a jiggler! Definitely a game changer. I love it!!
It really is!
I came from 1870s homestead from her Canuary video. I love this idea. Looking forward to seeing all the videos and getting some ideas for when I get my pressure canner next year!
Thank you so much for getting together Canuary
Ladies and Gentleman, start your engines, Canuary has begun! Lisa thanks so much for putting this collab together again. Always look forward to this whole month and all the knowledge and ideas you all have. Just love how you provide a Step by Step process so we just can't get it wrong or have to question anything!! Your "Butt" (pork) looks great! So glad they all sealed, (except for chipped out rim). Thanks for sharing your lids find and providing a discount code to boot! What a way to KICK OFF CANUARY!!! Thanks for everything
Yup!
I just ordered 200 lids and I have a whole freezer full of meat that needs canning. Thanks Leisa!
Just curious...did you get free shipping on your order? I got the 10% off with discount code, but not free shipping. Wondering if there's a secret to free shipping. Thanks!
@@playinatlife5778 $60 gets free shipping
I don't have a presser canner. Been afraid everything would explode if I missed a step in the instructions. Your video has given me the confidence to give it a try. You explain everything so well and it's a pleasure to listen to your voice. Thank you!
This is the first year I’ve watched Canyon Sherry I am loving every day
This is my first time to face the Canuary challenge! I admit I have been a "lurker" in the past. I finally got all of my canning gear and supplies organized and even created a "Canning Closet" this year. I have dabbled in canning, but have been afraid to can meats. No more! I am committing to canning something 3-4 times a week and am excited to start with pork butt!!! Thanks for sharing all your wisdom!
Congrats on your Canning Closet and commitment to can meats. I believe you'll be pleasantly surprised at how easy (relatively speaking) it will be to put ready to eat meat in your closet. You'll be watching sale prices on chicken, beef, pork and putting the word out to hunting friends (if available) that you've love their excess venison and other wild game meat.
Speaking from experience, as I have a couple of friends who hunt. Always a pleasant surprise when one stops by with freshly harvested venison or have cleaned out their freezer to prepare for the upcoming season.
Speaking from experience, as I canned 10 (20 lb+/-) turkeys this past holiday season. Local Food Lion had them on sale for $.29/lb. Well worth the effort for that many meals of protein ready for the coming year.
Excited for what you can accomplish, as you grow in experience. Enjoy!
@@oldtimerlee8820 Thanks! I have always kept my chest freezer full, but am so excited to free up some freezer space. We have 2200 square feet of garden space at our Community Garden and have just started canning up our harvests in the past two years. I will definitely be hunting sales. Thanks for the tip on reaching out to our hunting friends!🦌🐿
@@oldtimerlee8820 wow! 10 turkeys?? How many jars did that get for you?
@@qweeknee4208 129 pints of meat plus a few pints of broth. Wish I had the freezer space to store the bones until I had time to make more broth.
I have been canning for over 40 years. I'm thankful that my grandmother and mom taught me valuable life lessons liking canning at a very young age. Canning for a newbie can be scary especially when it comes pressure canning. Thank you for taking the time to explain all of the important steps of pressure canning for those that have never used a pressure canner before.
With meat prices jumping, now is the time to get these done before it's too late. Not everyone can run into the forest and come out with Protien. This is very informative and helpful. Thanks
I wish I could post a picture here. I’ve never canned anything in January but yesterday my husband came home with the most beautiful and super sweet strawberries he got for FREE all because of a wreck on the interstate. I’m now canning strawberry jam today. Such a blessing since I got zero strawberries last year.
Awesome!!!
Canned my first pork butt 2 weeks ago. It went well, but hoping to learn even more today
I need to add this to my shelves
"Canuary"! I've never canned pork but I've started watching the weekly ads for pork sales so I can try it. Thank you.
I am not a big pork eater but my husband is. I like to can things that he can easily use if he runs home for lunch. So I think he will enjoy having this on the shelf to grab!
This is my first Canuary!! One of my goals this year is to practice canning meats. This was a fantastic video...very thorough! Thank you so much!! ❤
Glad it was helpful!
My first Canuary too! Darcy has been so helpful with all her videos!
I have never had pork butt but I like the idea of having canned meat on my shelves. Thank you for having this Canuary event. I think I will learn a lot.
Never canned pork butt before. Looks good. We’re having ugly chicken fajitas tonight-my daughter’s favorite.
I always get excited to find new channels, been canning most of my life but always finding something new, how great is that. A chance to win a canner, one can never have more than enough canning equipment.
Canning pork butt was the very 1st thing I ever Canned. I try to never run low.
I am on a mission within the first 4 months of the year to have at least half of my freezers into jars! Thank you Leisa you give us all so much confidence in our canning adventures! Happy New Year
You got this!
I need to get a lot in my jars too. Freezer so packed. Much of it is fat to render and bones to make broth from. But a lot is meat that will probably freezer burn soon!
I think my goal will be to can all the meat in there and then there will be room more meats on sale. I will also have room to freeze soups like broccoli cheese that I cannot can.
Just getting back into canning as an adult. Spent every summer as a kid canning with my Mom and Grandma. I'm glad NOW I have that experience!
Well, I'm 60 and learning something new everyday. I was always told that pork products were too fatty to can. Guess I will be trying this for sure. Thank you for your time. God Bless
Just canned my first batch ever of canned pork butt. Turned out great! Thank you for this and all your canning tutorials. You make canning look so easy and fun. Im sure you give many folks the confidence they need to get started on a canning journey.
I canned pork but (roast) a couple years ago. Although I don't eat pork anymore, I may buy one for my family. We just dumped everything in a cake pan, add home canned potatoes, let them cook 20-30 minutes and added mixed vegetables and a pack of gravy mix and let them cook about 5 minutes. My family loved it and it was put together in minutes. The longest time was waiting on it to heat up in the oven.
Thanks so much…I will definitely be adding pork butt to my pantry shelves…yum
oh my goodness. I was hangry and I canned this in pints. I opened a jar and put it in a pan and added little flour and milk. I toasted a piece of bread and breakfast. Yum! less than five minutes. it was the Missippi recipe.
I agree with the line 'once you start canning you'll never go back'. I think I'm addicted. When I run out of things to can, I can water in the remaining empty jars. Next time there's a boil water advisory I'm ready.
Thanks for demonstrating the “steady steam” step. I am new to pressure canning and this part always has me double guessing.
Sorry Holly I mistakenly hit thumbs down. 😯
I wish I had known of you when my kids were growing up! I was a stay at home mom and my husband worked lots of overtime to survive. You would have been such a blessing! Now, I can for us and our grown children! I get several pork butts when they are on sale and can for all of us. I've come up with so many recipes using it now. Also, thanks for the tip. Ordered 3 boxes of forjars after watching this!
What are some if the things you use pork for? Trying to get a list of ideas. Thankyou
@@beckyhade9797 drain, heat in a pan and add spices for sandwiches, add BBQ sauce, or make into burritos or wraps. I love to drain it, put in in a pan with fresh veggies and cook in the oven. Just add seasonings that you like (I usually do Italian, salt, and some kind of griller flavor). It is so tender and good! Just experiment with spices that you like and you'll be amazed at how good it is!
Thanks ! 🙂
Pork butt is one of my favorite cuts to can. There is so much you can do with it. I always cut that biggest layer of fat off, render it down and freeze it for cooking.
I’m a 70 yo lifelong cook. My big, stand-up freezer died (which I inherited from a previous job). Have lost SO MUCH premium proteins, including king crab ( would LOVE a video on preserving seafood!) I’m switching to canning, using that big stand-up for shelving for cans and dried foods. I DO keep the door ajar: no problems yet.
BEING a lifelong Restaurant cook, I’m familiar with common food safety, but your insight enhances “preserving” knowledge. In addition, the RIGHT side of my brain still receives, daily, stimulation, since I still work as a chef.
That “right side” is hungry and struggling for input. Your channel is providing this. Thanks SO much.
For sharing😊
Canning Seafood Safely | Consumer Food Safety | Washington State ... extension.wsu.edu/foodsafety/content/canning-seafood-safely/
Canning Seafood - OSU Extension Catalog - Oregon State University catalog.extension.oregonstate.edu/sites/catalog/files/project/pdf/pnw194.pdf
@@SuttonsDaze DAM! You’re on it! Thanks. SO much👍
Wish I’d had this “table” when my freezer bit the dust.
My theory is, “when in doubt, throw it out”. I could have saved the seafood in the bottom of my freezer (larger platform for storing cases of king crab… they were encased in dripping ice slush)
Don’t do “freezer” anymore after launching into canning .
MAY do freeze-drying. But it seems, to me, that the energy spent is contrary to the result..
Looking forward to Canuary!!!
I did pressure canning for the very first time a few days ago and when that thing started to hiss like a peed off cobra , I jumped 🤣 like I said it was my first time , made a few rookie mistakes but everything sealed and I'm not as afraid of a pressure cooker as I have been ❤
You've got this!
Thank you for sharing. Every time I watch a video, I always learn something new. I am 75 and never to old to learn.
I have a jar grabber just like yours it was my grammas and I’m 56 yrs old she got it from her mom great grandmother 👵 I use it all the time GODBLESS sweetie looks great
Lesa, I have found the Amish made lids out of Millersburg, Ohio, to be very good. They have a blue compound and extra rim also. Good price. Thanks for doing canuary.
I live in ohio...where did you purchase them? Is there a brand name?
@@dawnesson3353 no beans name. I got them from Peights store in Mt. Union, PA. Their relatives in Millersburg are making them. I will see if I can get their address next week.
@@jerriscollins-ruth9019 thank you so much
@@dawnesson3353 The Lids are from Walnut Creek Farms, 3830 State Route 38, Millersburg, Ohio 44654 Superb Lids, heavier metal and blue seal. I really like them. They seem to be much better in sealing even better than the new Ball lids. Sleeve of 60 is $14.99. They will ship. I buy them from my Amish store in Mt. Union, PA Peights Country Store.
Just wanted to let you know where they are from. Have a great day. Jerris
The lids I mentioned are from Walnut Creek Foods in Millersburg, Ohio. Superb Lids with a blue seal. Metal is thicker and blue seal is thicker. All of mine of sealed beautifully and sealed better than the new Ball lids which appear to be thinner and less composite. All the best to everyone.
I remember when your mom bought you that big roast for your birthday and you canned it. I canned some too. I left some fat on the meat and canned it. I was unsure if the lids would seal because of the fat in the jar but they did. That fat ring in the jar made the best fat base for the most delicious gravy for the meat. Excellent video as usual Leesa. I will look into those lids.
My mom and dad can also. They are getting older....both 80 years and up. So that will eventually fall onto me. I love to can. Thanks for this collab!
I have 21 pounds of pork butt waiting to be canned, so this video is very timely for me! Thanks!
So ready for Canuary 2022! So ready to learn new things!!
I'm a newbie canner with a huge passion for prepping and food storage. This is so exciting for me. So far I have only canned beef stroganoff and turkey broth but both turned out great. I did have and issue on my first attempt with one breakage but I think the jar was compromised. So all in all really happy with the result. Thank you for this. Great video :)
Thank you Lisa!! I was scared of pressure canning, but after watching your and Darcy's videos, I have canned 14 pints of ugly chicken, 18 pints of pinto beans ( cleaning out the pantry) and tonight I canned 7 quarts of Roasted red pepper and chicken soup. I am addicted!!! Thank you so much!!!!
I am a single mom of 2 in Ontario canada . Been water bath canning for about 5 yrs and I am saving up to hopefully get a pressure canner one day
I canned chicken and pork today. Just put my last jars in the pot now..there really isnt nothing better then your own canning. Thank you Leis for another awesome video. Happy New Year!!
We are not buying groceries for one to two months to see what we can do to save money and use what we already have. Love this colab!
I watched this before and realized I forgot to leave a comment. I canned pork butt with onions and garlic and it turned out really good.
So glad to be able to can meat with the current issues!
I recently canned some pork when I tried it afterwards the flavor was still great, but I did have to strain it really well to keep it from making soggy buns on my pork sandwiches. I'll definitely can some more sometime, and I got a whole half pint of rendered fat from the bits I trimmed off. I've been keeping it in the fridge and using it to fry my eggs in making them very tasty.
When you have the trimmed fat, do you just cook it down to a liquid? Is that all rendering is? Am I correct that you could then can that, leaving you with shelf stable lard?
@@juliabrown5948 That is all rendering is, you'll be left with liquid fat and some bits left over that don't melt down that you separate out. I don't know about it being shelf stable or not I've always kept it in the fridge.
Looking forward to Canuary! Thank you!
Canning pork butt is what got my husband on board with me canning meat for our food storage!
I am a new canner. I love watching and learning.
Looking forward to canary. I will be doing this soon!
Can’t wait too try this, since I received my camp stove for Christmas.
I have pork in the canner now. Got it for 99 cents a pound. Thanks to you I did corned beef last week. It was so good I'm headed to the store for more! Happy St Patrick's Day.
I’ve been watching out for pork butt on sale, last year I got a bunch for .79/pound. I think those days might be gone forever. I love canning pork!
Love putting this on my pantry shelf! Always on the watch for it to go on sale and put 4 in the pantry before Christmas at 99 cents a pound. Bummer that they limit the number we can buy. Great in casseroles or just BBQ.
That's why you get your husband to get more. And hey, don't your kids deserve a credit card to go do your grocery shopping when you're tied up canning pork butt?
Here, so far, the limit has been per trip to the store. I bought 10 frozen turkeys this past Nov/Dec. They had a limit of 2 at $.29/lb with a $35 purchase of other items. Sale ran for 2 weeks. Made up my restocking list for items all over the house that were also on sale. Bought $40 worth + 2 20lb turkeys each trip. Since I could only keep 3 at a time in my freezer, I set 1 to thaw, while another was being canned. That left space for 2 more.Next day, I'd pick up 2 to repeat the cycle.
Store is close by so separate trips aren't expensive. For another store, where driving cost matters, my sister goes with me and uses her "store" card.
I’ve broken two jars bc I thought the meat was thoroughly thawed out. No…they were not. I know it was my fault bc when I put the meat cuts in the jar, I could tell they were “frosty”. I thought they’d be thawed out by the time I started up the canner and the slow rise in temperature would definitely thaw those jars. Nope! I never do that again, never. What a waist of food I did….shameful on me…but I learned a great lesson.
I really need this video, just bought 20 lbs of pork. Thanks
I bought an instant pot max and I'm canning as much as possible to see if I would utilize the larger presto canner, and so far I'm leaning towards buying it one day. I'm just afraid that I'll mess up or not know enough. The instant pot max probably gives me a false sense of confidence, but I'm enjoying the fruits of the labor so far. Great video! Haven't done pork butt yet, but have done pork loin. Yesterday, i made wonderful brunswick stew from the chicken, pork, and beef that I had canned. It's so wonderful having shelf stable proteins that are cooked and can be prepared quickly and minimally for dinner. So happy I came across your channel, too!
I just started canning this past spring, and I love it! I found pork loin for a great price in the fall, so canned it up, I've used it to make green chili stew and I had some country ribs in the freezer and needed the space so I figured, why not. It makes awesome pulled pork sandwiches. I love your videos and I'm absolutely in love with your new kitchen!
Just saw your channel, and a time to join. Can't wait to learn more about canning with this series. I've actually never canned before but will be starting a homestead and want to be able to save as much food by other means than freezing that I can.
I have never thought of canning Pork Butt! One of our local grocery stores often times will have a great sale on Pork Butt and I always buy at least 3-4 and pop them in the freezer. Canning them is a great alternative that I am going to try!
Canned pork for the first time in 2021. Canned meats come out amazing.
I canned pork butt in the fall when on sale. Made it with my home canned sauerkrat. It was wonderful. One of the best thing I;ve done.
Would love to hear how you make homemade kraut.
@@apiecemaker1163 To make sauerkraut I use a knife and shred the cabbage,, Rinse then pack into jars. Must pack tight. Add 1 tsp salt per quart and fill jars with hot water. Put lids and rings on then let jars sit somewhere that they can ooze. Let age for at least 2 weeks. I then open the jars releasing the .gasses'.. Wipe the rims rinse the lid and reapply. I pressure can for recommend time.. I've been doing this for at least 35 years. Once you eat this you won't go to the market anymore. Word of caution..A large head of cabbage will yield a lot of kraut. I sometimes can get huge heads for $2.00 that makes a ton of kraut. I hope this helps you.
@@albertkleinman7845 OMGoodness thank you so much for responding and taking the time to type all that out. I have heard that once you eat homemade kraut, you won’t eat store bought. I hope you have a happy and blessed new year.
@@apiecemaker1163 You are welcome..The nice thing about this method you can make as much or little . I know it sounds odd but I made 2 quarts for the holiday. When I had family used to make it in half gallon jars and skip the canning part. It lasted for years without never sealing. Of course you just fill jars and let them go, I hope you enjoy your kraut. Don't judge it on the first jar. You need to develop a taste which is wonderful.
@@albertkleinman7845 ok I will. I will probably like it because I love sour better than sweet stuff.
For some reason I've never canned any pork, but this looks amazing! I want to expand canned meats in my pantry, so I'm going to watch for pork butts to go on sale. Thanks, Leisa for getting Canuary together...looking forward to each one!!
I just found your channel and I love it! Thank you, I am ordering the Forjars canning lids they look incredible.
Pork butt has become one of our staples. Its on sale at least once a month and it is easy to break down and can.
I really like your comment about respecting the animal by using as much as you can.
Looks like I’ll be canning pork butt!!! As always Leisa, your canning tips and tricks are extremely valuable!!!! Thank you so much for all you do to help us stock our pantry with wholesome foods. ❤️❤️❤️
Awesome idea. I’m so looking forward to each day. I started canning almost a year ago. My mom and Gram canned a lot when I was growing up. My main reason was to get quality food for my dad that didn’t worsen his health issues. I needed to be able to control the salt. I found your channel and have used many of your ideas. Hubby LOVES the spicy pork. Thank you for doing what you do!
I’ve canned pork w/ green salsa. I’m going to try dry canning pork like you did here.
We can a lot, my dad actually does his own canning as well as helping us. He has developed heart failure and is on a sodium restricted diet and canning our own meats and vegetables has been a huge help
Started canning this past Canuary in presto electric pressure canner. I love to can kalua pork. Just pork, liquid smoke & a little salt with water. If I see pork sirloin roasts on sale, I'll get those bcs less fat to trim. I can in quarts, because it's so versatile and never goes to waste. Sliders, tacos, nachos, hash, use liquid to cook cabbage, etc. Just smoky porky goodness. ❤ love forjars lids! I bought a case of 🫙 at smart&final. Had 2 failures and those lids even showed beginnings of rust! If you find 🫙 on sale, just do yourself a favor and use forjars lids with them!
I just took out 8 jars of BBQ pork. They look good. I had a pork loin. I had bought 2 a while back for a very low price. Thank you.
Canned pork butt is fabulous! So convenient, tasty and easy to process the way you can it. Did it first time last year and now I do it all the time. 👍👍
I am so excited for this!! For Christmas, we received a frozen meat pack (tons of steaks, chops, bacon, ground meat, etc) and I've been frantically trying to clean out my freezer to get it all to fit. Thanks to this video, I've figured out how I'm going to do it quickly!
I’m new to canning and will try and view every participants
Your pork butt canning video was relaxing to watch. So nice of you to share your pork butt recipe collection, and Phil's country rib recipe using pork butt. Thanks for organizing a month of canning, a fresh outlook for this old canner.
Thank you for trying this new lids. In July, 2020, I ordered bulk lids (regular and wide mouth) from Lehman's. That was around the time lids everywhere were scarce, so they were put on backorder. I bought Ball lids a pack at a time as I found them and was able to get my canning done. When Pur came out with theirs and Jeni tried them, I bought some of them adding to the Ball ones. In November, I received my order for the regular lids. Yay!! Still waiting for the wide mouth order but it's good to know that there are other good brands out there. On Friday, my Walmart had fully stocked shelves of jars and lids. More than I have seen in total the last 2 years. All regular pints. Both sizes of lids.
Update: I received the wide mouth lids Saturday (January 22) with some extra lids for being so patient (I also got extra regular mouth lids too). So they are also getting lids in.
I'm new to pressure canning, but I am definitely ready to try more now! Thank you for sharing all your tips and doing this Canuary project!
Not cheating. I can't remember if I already commented.i i warch and listen as I fall asleep at night. And then I ratchet in the morning. I'm impressed with how much pork you got. I've been turning ask the pork I bought into Mississippi pork. I think I will just do ugly pork for the next batch. Thank you Lisa
Glad to know that there is another company making lids. It was a nightmare trying to find them last year
Thank you for putting this together. I’m really enjoying watching everyone canning their different choices of foods, jars, lids and canners. I learn something new every time. 🤗
Very informative!
Excited for Canuary! Mmm pork butt👍
Just finished candied jalapeno, salsa, turkey(bones from thanksgiving) soup and broth. Last of the tomatoes are seasoned and in the dehydrator to make for pizza toppings. Waste not want not. It has been a blessed year.
I bought pork butt on sale, about 10 lb. I lost about 4 pounds of it after trimming all the fat. So I had to go buy more meat so I could fill the 7 quarts. I wish I had a bigger canner to use pints size jars. thank you for all your help and efforts.