This is saving freezer space and making quick meals | canning beef |canning meat
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- čas přidán 16. 05. 2024
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Canning meat, what a thought. Like many others, I was quite repelled at the idea of canning meat for a long time. As that turned into curiosity, I started to realize how it could help our family in very practical and needed ways. In today's video, I go through the process of canning ground beef and talk about why I'm choosing to move meat from the freezer to the shelf.
For the recipe in this video I followed the ball book canning instructions. I forgot to say the processing time in the video, and it went for 90 minutes at the 10 pounds of pressure. This is the base recipe for 1000 feet above sea level. If you live at a different altitude, be sure to adjust accordingly.
If you want to catch the replay of the lives I did preparing to can raw lamb roast, here are the videos for that:
Part 1: • PART 1 OF 2: Canning L...
Part 2: • PART 2 OF 2: Progress ...
#canning #pressurecanning #citysteadkitchen
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If you've ever lost an entire freezer full of expensive foods, you understand the importance of canning!
@@selfhealherbs13ms That is not something I've ever experienced in nearly 60 years of canning foods...cracking jars???
Why would your jars be cracking?
@@intuit5767 I hope they wouldn't crack break. something fell over and broke the jar or just a catastrophic.
@@selfhealherbs13ms Yeah well, dropping a jar will definitely break it.
They will not just spontaneously break while sitting on a pantry shelf.
a lot of people who live without a fridge know how to can meat. i always get creep out the thought of preserved meat. im so used to eating only canned fish. the idea of canning other meat is so bizarre to me. my first time i ever ate canned beef was really tasty. the meat taste fresh as it were just recently chopped. although, like any other preserved meat, most canned meat is high in sodium. her canned meat looks like it was only in preserved in fat. which make it the healthiest canned meat out there.
3 months after we had a beef butchered, our freezer quit. We lost it all and it smelled horrible by the time we figured it out. The beef freezer is in an outdoor building so, we didn't know
Just another note, my canned meat was really soft in texture and before my mother passed away she absolutely loved it because she had not been able to chew meat for years and was just shocked at how soft it was and that she could actually chew it. She said it was the best meat she had eaten in years
I get similar results by cooking my meats in a Sous Vide (Freezer) bag, and then place the bag in boiling water for a couple hours or more, depending on the mass of meat. This way, I get Loose Meat without the mess of a Crock Pot, and NO risk of it running dry and burning.
You can also can meatballs. Add only the spices you want to the meat (no fillers- breadcrumbs, rice, etc.) Shape small meatballs, bake for 20 minutes in oven. Can with broth. I also make meatballs from chicken, turkey, venison, etc. .... All are absolutely delicious.
I can’t wait to try this!
Thanks for the info. I was just thinking about that. It will make for some quick 'pop & eat' meals for my family.
I also do fish it's great, glad to see you doing this I've done. I'd a long time
You can add mushroom powder to bind….it’s delicious!
@@SDPtoronto - Thank you, I never thought of that. They do stay together, but mushrooms would add a whole new flavor to them. We love mushrooms. I started out dehydrating & powdering them, but now I freeze dry them. Thank you for the suggestion, I'll keep that in mind for the next batch I can.
I love canning! I put up around 600 jars this year🥰
Wow, that is so amazing!!!
Wow, that is truly amazing! What army are you feeding? :)
@@gymsim Hubby and myself for 12 months
Honestly, pressure canning meats is my absolute favorite thing to can! It's just so gratifying to know I have such high quality protein on my shelf, ready for quick but still tasty and wholesome meals. It's always stuff we like, got a good deal on, and I always know exactly what is in it. I also love canning up broths because I use them so often. The fact that I can adjust the amounts in each jar, add seasonings or not, and use every part of the animal is a bonus. We have family members with dental issues, so having a variety of tender succulent meats and delicious versatile broths on hand all the time and ready to serve at a moment's notice is something that makes me very joyful.
I love this.
Me too!
I grew up that way in the hills of Kentucky, grandmother, and all the family did it put in a root cellar we had no electricity we got water from the well and we used: wood to heat the house and cook with. I’ve ate canned meat that was 15 years old. It was good very useful skill set to learn for prepping or just general life in general because this world is getting expensive and hard.
We just purchased a whole beef, but all ground?! Even the rib roasts? The flank steak? The brisket? I cried a little inside thinking about it. 😂 I do like to can ground beef though. My family was skeptical but I made some family favorite dinners with it and didn’t tell them until after they ate. They didn’t believe me at first, so that is a win. I don’t mind the fat in the jars, it’s just another form of stored energy and flavor.
Oh gosh this is great 😂 I can imagine if you weren’t expecting it to be all ground and it was, that would be quite the shocker!
lol i thought the same...my husband would cry if his ribeyes were ground up! also all those bones would make tons of free beef stock
Wow, that ground beef will make the best tasting meals with all the different cuts mixed together. You must make burgers, it will be like eating steak on a bun. Dont regret it, you made a good decision.
I make beef stroganoff with my canned beef roast. Family loves it.
To avoid so much fat in the jars you can cook the beef, and put it in the refrigerator overnight. The fat will settle to the top and you can scrape it off and then just reheat your meat to can it
If you find the texture of the canned ground beef too “squishy”, brown it well in a skillet before you use it. (Bonus points if you use some of the fat from the jar.). It will take longer to brown than you might think, but it’ll be worth it.
Thank you for the tip!
I agree Kelly, it is so worth it to brown first. The texture is more like when first done... it is great to add to any meal!
For us, I can think of no better use for our jars and propane. I’ve got 400 lbs on the shelf already and after I finish this latest butcher animal, I’ll get an appointment for the next one.
We also can up deer, rabbit, chicken and pork. So much more bang from a protein than a veggie.
I love having a quick meal option too. Love that this is even possible. God bless whoever pioneered this technique of long term storage.
So awesome!!! Love hearing this!
How long will it last canned before you have to eat it? I had heard only a year.?
We bought a freeze dryer and I have freeze dried so much food already. I need to do a ton more. Very time consuming.
@@Elaine_S should be at least a year to 18 months. If canned properly in theory it should last much longer ☺️
@@thecitysteadkitchen awesome! Thanks!
@@Elaine_S some say 25-30 years. I rotate mine in and doing any of it will every get over a couple years old. I would be a little hesitant to eat a 30 year old can of anything, but 5-10, I wouldn’t bay an eye.
I’m eating my year plus butter and it’s as good as the day I canned it.
I've been canning ground beef for some time now and I'd like to make a suggestion for those who don't care for "soft, grainy". Have it coarse ground or grind it yourself on the largest grind you can. You can sprinkle (not spread) brown it under
a broiler in the oven, break up large chunks and then can it with beef broth or water. You can also use this method for ground sausage. By doing this with a large grind when it's canned it breaks down to about the size of normal texture of ground meat. I also like to add to some of the jars a variety of spices and/or peppers, onion or other vegetables for different purposes. Example; peppers, onion and Italian spices that I would drain the broth after opening to use on lasagna. I also like to do the same with sausage or plain pork. Chicken and turkey I like to brine first then drain the brine and raw pack or sear in bacon grease. This causes the meat to be juicy and not have a dry texture. Note: when doing a salt brine you can put a variety of herbs in with it for different flavor and uses. Add a sprinkle of the same in your raw pack too but only a sprinkle. Herbs can be overwhelming if too much is added due to the canning process.
Great tips, thank you! The grind surely makes a difference!
Thank you for these tips. I was wondering about seasoning.
Why do you put broth in it, won’t that be soupy for lasagne etc?
@@beccaboo55 You drain the broth before use. You need water or broth for the canning process only. However you can also use your broth after you open to create a gravy.
I always add a little liquid before the meat. Makes de-bubbling so much easier.
Oh I love this tip, thank you!
I do the same thing , even when canning veggies, about 1/2 jar of water then add the veg.
I love having home canned meat on the shelf. I have breakfast sausage that is fixed just like you do the hamburger for easy biscuits and gravy. I also love cooking a whole chicken and then taking the meat off and canning it and using the broth it made to put with it. So easy for casseroles or just to eat and make chicken salad out of. Oh and when pork butt or shoulder are on sale, just cut up in chunks and when you go to use it, it just shreds up so easy so all you have to do is warm up in a pan and add your bbq sauce for easy bbq sandwiches! I just found your channel today. Looking forward to seeing how you use it.
Wow, loving reading all of this! Awesome ideas and I’m going to have to branch out my meat canning now!!
@@thecitysteadkitchen you won't be sorry!
Laurie, when you can your sausage do you top it with broth? If so what kind?
@@jennifertaylor9828 I have usually just added water so that it didn't change the flavor of the sausage.
When I make ham gravy for a crowd if people, I add beef broth to the ham juices it doesn't change the flavor of the hamjuices. Here in Pennsylvania they mix beef in with the pork to make sausage, so, beef broth won't change the flavor. If you have wide mouth jars just make patties and stack them in the jar, as long as they are cooked through they should be fine. My grandmother had a summer kitchen on the farm. She would fry her patties and put them in layers in crocks and cover each layer with lard and store them in the summer kitchen. When she wanted sausage she would grab a crock, seperate the patties from the lard, and brown the patties. Everyone ate a good breakfast and what was left over went in there lunches for school.
Last fall I canned ground beef, turkey, pork and sausage. Having jars of pre cooked meat made meal prep so much easier. I’m never going back to the “old way”!
I’m right there with you!
I have been canning meats for over 50 years--moose, salmon, venison, chicken, hamburger. I will begin canning pork as soon as I can. I'm not the type to know what's for supper when I awaken in the morning, canned meats are handy, safe, and shelf stable. Up until recently, Good Will was a great place to buy older cooking ware. Now that so many people are finally waking up to the importance of home prep, that may not be the case now. I don't mind. I'm glad to see people looking out for their families. Happing canning!
That is incredible! Do you can your salmon raw? I’m so interested in canning fish!
I added dehydrated onion in the browning process. Then, I used lipton onion soup mix for the broth. They say this is a game changer. I also used garlic salt and pepper to season. You're extremely lucky to have purchased a whole beef. There's quite a waiting list here in S.E. Idaho. The tallow at the top is a BONUS! USE it...great flavor, great nutritional value too.
Onion flavor boost, awesome!
Yeah' it's kinda like black friday...everyone trying to be first in line to get the goody.
I do the same thing and now make my own dry onion soup mix. So much less expensive too. Flavor is great.
This year was the first time I attempted to can meat, too. I canned a huge amount of beef (ground and also cubed chuck roast). I pre-cooked it as well. It has been so nice to clear out my freezer space. I also did a tremendous amount of chicken breast (not raw pack, but just cooked to done). Love my pressure canner. So nice to have canned potatoes and charro beans to toss together quick meals. I bought a huge electric roaster and it is GREAT to brown up large quantities of meat and also to roast tomatoes, etc.
I love all of this! This roasting pan idea just has to happen, it’s so highly recommended 🧡
I too use a roaster, it is a Fabulous addition to our farm and helps so much with large quantities of food that I can! Great Video thank you!
made up 20lbs of Venison burger last weekend came out to 17 Quarts added beef broth to the burger along with a teaspoon of steak seasoning almost zero fat in the jars
That’s awesome and sounds delicious.
Enjoyed thanks !
Great video young lady! I'm always thrilled to see our young people doing things like this and taking such good care of their families. You can make meatballs as well - I see others have already touched on that. So many things you can do with hamburger, and it will shorten the time for making dinner for you as well. I just did a huge batch of beef stew (beef tips) - pre-cooked it. Made it like I would a fresh dinner batch and used Perma-Flo for my thickener which is safe for canning. That was an experience to use for the first time. Perma-Flo is the consistency of powdered sugar and honestly softer than that. You mix it equal parts to your liquid and add it to your already boiling liquid (like if you have pot of beef broth, or sugar/water syrup for pies) for fast results. Perma-Flo is a type of corn starch but safe for super high temps (like Clear-Gel), but no after taste. I was careful to only add a small amount of this to my beef stew in case it thickened too much. The only thing I should have been smarter at was straining out the meat so I had an equal amount of meat in my jars, but that's ok.
That's great to know about the thickener! We LOVE Canned beef stew! We ate it without any thickening and loved every bit of it, but when I make it fresh I coat the meat in flour, both are great. Thanks again for your comment!
Very smart video !
Thanks so much! Needed and grateful.
Suggestions:
#1 only can up 1 or 2 canner's of ground beef in your first go around. Use the meat in different recipes to make sure you and the family are good with the texture. The texture of the meat will change during the pressure canning process.
#2 you can also make up meatballs and after browning them a bit in the oven pop them in the jars. Of course the texture will change but you will have another option.
#3 another option for the lamb is to cut the unground meat into 1" cubes for stew meat.
Aweosme suggestions, thank you!
Just make sure their meatballs have only meat and seasoning. No eggs or fillers.
To help with the freeze/thaw. Place in a gallon ziplock bag and flatten. It stores better and thaws quicker! =)
Absolutely, I do that with my vegetables and anything else I can mash flat to make room in freezer.
Yes my processor does this for us.
I always do this. I find I can get it into my freezer better and it is easier to thaw.
looks great
Good job
Thank you so much! O
Great video. Great information. Keep up the great work.
Excellent canning baddassery!
Cool 🙏🏼👍
I love your all in attitude 👏🏼♥️
🧡
Glad I'm not the only one who was totally grossed out by canning meat! I got my canner a month ago, and canning meat and broths is just so handy, I love it.
Awesome!
I have been canning ground beef for a while and it’s fabulous to have on the shelve.
I loved watching this!
So glad!
Cooking with preps is a wonderful topic.
New sub here. I can raw ground beef. Cold meat, cold jars, cold canner and then pc. I love the fat for the flavor. I have never had a seal fail with the fat. I know some people are horrified at this idea but I've done this for decades. Amish waterbath for 3 hours and I pc for 75/90 minutes.
Especially knowing where the meat came from, there is benefit to the tallow! Love the waterbath knowledge! So important to know how to if need be!
@@thecitysteadkitchen The only problem with trying to waterbath meat is that it's like playing Russian Roulette. You may do it for years with no problems, until there IS a problem. It's just not safe because the contents never get hot enough to kill off botulism spores, which need 240F degrees.
@@robincastle2209 Thanks for bringing this up. I haven't waterbathed meat, but I have done quite a bit of research and here is what I've found. 240 degrees is not required to properly can something. It is a balance of temperature and time. 240 F is, however, the temp that all the approved recipes reach in the pressure canner if the instructions are followed. Based on this standard temp reached, the processing time is able to be reduced quite a bit, making pressure canning a more time efficient process. The big question for me is the altitude adjustment and how to account for that. As with all canning recipes, altitude adjustments have to take place, and a lot of the waterbath recipes for low acid foods don't have adjustments, but it is safe to can using water bath. Water boils at different temperatures at different altitudes so in the higher altitudes the temperature at which the canner reaches and maintains is even lower. So not only is pressure canning low acid foods more efficient with time, but the recipes have also been standardized to account for altitude. If need be, knowing the various ways to properly can (and all variables accounted for) is very good knowledge to have! Canning is a lot of keep track up so I'm all for figuring out the most efficient way to do it 😊
@@thecitysteadkitchen That temperature is what all the pressure canning recipes use because it is the temperature at which the botulism spores are killed in low-acid foods. (Actually, I mis-typed in my original post, it's 250F degrees.) That temperature can not be reached in a water-bath canner, which is why a pressure-canner is required for low-acid foods. All of the research a person does cannot change that fact. But, if people are willing to risk their families, that's up to them. This is why I do not eat home-canned foods at the homes of other people, nor do I purchase anything other than home-canned pickles at farmer's markets.
I enjoy canning all sorts of meats. You're right it saves space, and it's timesaving for meals.
We also can meat loaf and turns out really good
Looks great!!!
🧡
I started canning chicken breasts and pork loin also. Just cube it and can it. Makes meal making SO FAST. I love it!
YES! It is so easy to can, and so fast for meals! 🎉
So fantastic for you to do we did same thing and we have never been so happy easy delicious fast food we split beef with other family members for price then showed them how to can it up we are all very happy best thing we ever did best of blessings for you and yours continued canning success
Excellent video! I also pressure can meat to save freezer space and for quick easy meals. I really like using the canned beef for sloppy joes and chili.
I have canned meat and it does save space. Congratulations what you have done is a very big job. You will be glad you've stocked up. Plus meat continues to increase in price.
Indeed food prices across the board!
I like to make meatballs, I par-cook them in the oven for that roasted flavor then pack in broth, tomato sauce can be used too. Quite nice for a quick meal. I have wanted to try doing ground beef and have just been waiting for the weather to cool off. Canned stew meat is also nice to have. And I like to make a meat pie filling that I can dump in a crust for a semi-fast meal.
Wow, I have to try meatballs!! That’s an awesome idea.
I also made meatballs with onion, garlic and mushrooms and canned it in broth. Quite yummy!
I can my meet in the winter, its easier to find jars if you Need them, and of course its cooler. I also season all my meat, and make extra broth for soups for those cold wet snowy weekends. Dont forget to do turkey, hit the turkey sales after Thanksgiving and Christmas, cut them apart, debone, use the bones to make broth, fill your roaster and roast. I can cook 4, 10 lb, birds at 1 time.
@@dianamorris5327 oh the turkey coming up, I’m going to do this for sure. All the canning I’m doing right now is SO much more tolerable because of what you said, it’s cooler. Makes a massive difference.
@@dianamorris5327 Oh we totally do most of this. I try to can in the cooler months so I have easy to prepare foods for the hotter months. And we try to always get a cheap turkey after the holidays when they discount them. Such good advice for everyone.
Know what I need now???
Recipes for "Canned Meals."
Yes! I have some in other videos, beef stew and Verde chicken chili are our favorites.
@@thecitysteadkitchen Thank you.
You could cook it all in a roasting pan in the oven rather than on the stove top in batches. That's what I've done when canning grd beef🙂
Thank you! I’m all about being efficient, so I will do this.
@@thecitysteadkitchen I was thinking a roasting pan too, but an electric one. I had forgotten about an oven roaster.
this is the only meat for meats I will can... oh my gosh it's great to have on hand when a person is tired or not in the mood of cooking.... happy canning...
Happy canning to you too!
One way I've browned large amounts of meat is my stock pot. Works out great and goes much faster. Nice video and you should have more subscribers. Thanks for posting.
I did hamburger this year. I diced up several onions and stirred the raw onions into the meat just before jarring. Either way it’s a great shortcut. Try ground breakfast sausage for a sausage gravy shortcut or fill in half pints for scrambles. Sausage Pattie’s are another morning shortcut!
Sounds so good, I need to try this!
I also used onions. Saved having to store onions as well. I'm also about to can some breakfast sausage for the first time.
One thing i do when canning ground beef is i drain it and do a slight rinse. We had purchased 1/2 cow and also had so much ground beef. Just as you I did it with beef broth and it is so wonderful to pull off a jar and make a quick meal!
This was a wonderful video. You did an excellent job of explaining the process for an inexpensive canner. Now, I have more confidence in canning to can ground beef.
So glad! I hope yours turns out great!
I love canning meat and dinners. I do a lot of beef stew and chicken dinners and hamburger. I too thought it would taste funny, but it was so very good!! Best thing to clear out a freezer and since I have a small one this was a game changer for me. Thanks for sharing!
Awesome! And you’re welcome 🧡
I love canning meats. We have lost frozen food in a power outage in the past. I recommend getting a big toaster oven for browning projects and prepping large batches. I have 3 currently and use them all. Happy canning!!!
That is so hard with power….we lost for 5 days one time and had to move food to a neighbor. Thankfully they had space. I need to get on this roaster method!
@@thecitysteadkitchen I have purchased all of mine at thrift stores. Goodwill is usually a good place for older kitchen items. They don’t make them like they used to.
Also if your making bone/meat broth a roaster oven is a great way to cook it for a long period of time with out babysitting it. It is also portable so you can use it outside in the summer
Officially have my eyes out looking for them!
Another great reason is that it’s more stable in an emergency! One less concern if power goes out - can make a meal with canned foods using less propane. Also if (heaven forbid!) the freezer loses power, less potential loss.
Yes exactly!! I need to move more of our meet to out of the freezers for this reason!
Absolutely ! We just lost power for almost a week following Hurricane Ivan. We were 69 miles inland so no direct hit. I do can ground beef , roasts and chicken but have a full size freezer with meat. We managed to keep refrigerator and freezer going with our generator but didn’t count on the difficulty of getting enough gasoline. I will now reassess and can the majority from the freezer.
Wow, thank goodness you were able to keep those appliances going. So prepared with a generator, something we need to think about…while we have most of our power outages in the summer, we get incredibly cold here in the winter which can affect us on the other end of things. Wintertime overnight temps get -40 at least at the coldest with wind chill. Pipes can freeze along with all the canned goods, if the house doesn’t stay warm enough.
I mix with onions and form into balls, bake at 350 for about 30 min then put in jars and cover with water or broth... oh my goodness it is so good...
Mouth watering!!
Can't wait to see how you use this in a meal on another video. I'm a newbie to your channel, can't wait to see more of what you video.😀
Thanks for being here!
I did 40lbs at once, but boiled it. Not only do you not get grease everywhere, but its much easier and you get incredible beef broth to can in with the meat and by itself. I think the boil, rather than browning, method works much better.
Does boiling fix the texture problem that so many are commenting on here
I always Boil my Hamburger. I then set the water to the side and allow the grease to form on top. Remove it, then have the broth. I use it when I make beef ( not hamburger) and noodles, gives it more flavor.
@@catw5294 I don't notice a difference in the texture. But there too, I have always boiled it, as my Grandpa and Aunt taught me.
Sometimes I do brown in a skillet, but I try to get as much grease off as possible. I don't do it in the skillet very often.
My son likes his in skillet, even though, I have always boiled it.
I have taught him how to get the excess grease off it. He complained about the excess grease, told him, now you know why I boil it....also no grease splatter on my stove top.
Having a large roaster pan can help with browning large amounts of beef. It's great that you are sharing this with everyone. If you have a dog, they like those beef bones. You can make beef broth for canning too.
That's what I use. I do 20-30lbs at a time. I use my electric roaster for stock too.
Great idea! Being a recent empty nester we could can grind into smaller jars since we do not eat as much in a meal with no kids at home. We have lots of frozen venison and this is the ticket!
Yeah!
Nice job. Many folks need to know how to do this. When the fat is nice and ivory white like that it’s perfect 👍
Agreed!
You can make meatballs and brown them enough so they don't fall apart or pack down to a solid mass while processing.
I have done a porcupine meatballs style where I only cook the rice halfway when making knowing it will cook the remainder in the processing. I also replace about a third of the rice with shredded zucchini. On making regular meatballs I will replace about half the breadcrumbs with grated carrots. The reason for adding the zucchini or carrots in addition to flavor or nutrition is it helps the meatballs remain tender rather than hard when finished.
I cook my ground beef in a big stock pot with water or broth. It helps the beef have nice tiny crumbles. I also love canning taco meat, meatballs, and spaghetti meat sauce.
Yummm!
You spoke about bones taking space and I wanted to offer...don't throw those away. Make bone broth from it. It is a higher quality soup and very nutritious, especially good when trying to get a loved one back on their feet after an illness. I'm fond of making beef gravies or chicken gravies with it as well. It's awesome stuff.
I totally agree. I get bones for soup every time we get a beef, I meant more that without all of the bones in the cuts it was saving us space. I actually made homemade beef broth with some of last years bones to can this beef. Because we just wanted the ground meat this time, we had family take our bones so they didn't go unused!
You should get a huge Spanish pan. They work great for that project. Congrats on canning meat, you'll love it!
I’ll look into that!
I bought rump, eye, London, roasts cut them into cubes, cooked jarred, processed. This meat made the best stew EVER. If you want beef and gravy- fantastic. The only thing that worried me was after a few days, the meat absorbed all the broth from cooking but, everything worked out just fine. I even had 4 quarts of broth left over. I canned that also. You can make meatballs, if you make small ones, cook them and put them in the jar hot.
The gravy 🧡🧡🧡
love your channel newbie like me I like that. I can mine as well I cook my burger in my instant pot first so much quicker and can drain the fat. Keep up the great work.
Thank you for being here and great tip on the IP!
Wow - thx so much. Have heard about canning meat but never got around to researching it. Im very concerned about power failure and loosing a freezer full of meat but i do have a very big basement so this makes so much more sense to me especially when you pay the extra money for grassfed. Your channel just popped into my feed and I just subbed so new subscriber here just based on this one video!!!
Thank you for being here! Lots of basement space is definitely an advantage for shelf space for canned goods! I know what you mean about loosing power. A handful of years ago our power went out for 5 days and we had to move beef to someone with power in another part of town. We have a LOT more than we did then though!
@@thecitysteadkitchen Yep, you don't forget lessons learned like that. Btw all the stuff posted here by the viewers is also pure gold. Learned alot by reading the viewer's posts here to expand. I always like the idea of canned stews etc for ease of use and/or emergencies, but the quality of the meat in those things always disgusted me. The posts here made me realize that I can do my own - go figure. All sorts of ideas popping into my head now!! You really started something 😁
@@catw5294 I couldn’t agree more, love the wealth of information and sharing going on!
I started with boiling the water out of butter, so now I have ghee, some say it can last 5 years, but I havent tried that, next project think some beaf meat in some jars.
So appreciate your video… I’m excited to can ground beef as well! Since I’m fairly new to canning… AND I have the same Presto canner as you (!!)… I’ve been studying the instruction book and noticed that during the 10 min “venting” period, (before the weighted gauge is set in place), the heat should only be moderate to create a steady amount of steam, but not extreme. If it is boiling too rapidly, the canner can actually lose too much water that may be needed for the longer “Required Processing Times”. I was processing a beef stew a few weeks ago and had it venting on a very rapid boil… so I looked it up in the Instruction booklet that came w/ my new canner and it mentioned this. Anyway… can you share where you get your half or whole cow meat from? and… do you have salt or other seasoning in your beef/bone broth? Terrific video… I feel inspired!
Thank you so much for your comment! I learned from you! I didn’t realize it wasn’t supposed to vent so rapidly but that makes total sense. I’m going to make sure future venting is on slightly reduced heat. We get our beef from cows on my grandparents farm. But there are many people in our area that sell it as well. If you search for local farmers it can start getting you an idea of what’s around. I did a video on how to find sources like this and talk about good ways to find good meat. My broth this time had no salt. I usually always season my broth with bay leaves and celery if nothing else because I absolutely love their flavor, but in this case I also added some carrot and garlic.
It makes the best Spaghetti Sauce, Lasagna and I also put it in my Vegetable Soup! Yummy!😋
Yum!!
If you haven't done so, you need to can pork butt (shoulder). I can all my non-ground meats raw pack. You can dump it into a pan and sear it, then add it to dishes or throw some BBQ sauce in it for quick sandwiches.
I haven’t canned any kind of pork yet but that needs to happen!!
Yes! My favorite fast dinner is canned porkbutt shoulder sliders!
We buy 90/10 ground beef in bulk at Sam's and my mom makes mini meatloaves that I bake up in my mini loaf pans. One of those fits perfectly in a half-pint jar with broth. It makes the perfect single size serving and I can jyst grab a jar and pack it into a lunch box, if I don't have time to make something else. She also makes a mean pasta sauce that we can with meatballs she makes with same recipe as the meatloaf. We'll also can the meatballs in broth so we can use them in multiple types of dishes: beef stroganoff, Swedish, sweet and sour, etc. Great for snacking.
Sounds so good, thanks for sharing!
I also can fish with a few slices of lemon and a sprig of fresh dill it is great
That sounds awesome!
Canning meat is a great way to stock up and its easy
Totally agree!
Canning raw cubed chicken breast makes THE BEST shredded chicken for soups and salads!
This is in my near future!!
Pressure canning ground beef as pre-formed, oven or stove cooked meat only balls/patties in quart jars is a must. A couple ways I use them is in spaghetti, BBQ subs, and hamburger steak with onion gravy. The broth in the jars is outstanding to add to gravy and sauces. Chunk chicken, beef, pork, turkey, and rabbit are also great to buy when it goes on sale to have on the shelf. When I am short on time or budget, I just shop the pantry shelves for a 15 minute meal that has already been paid for. Nearly everyone can do it, and they should.
This all sounds so good 🧡
I add a little water when I cook ground beef and rinse it with hot water to remove some of the fat. Water helps to separate fat. I do return the meat back to the pan for a few minutes.
Great job canning your first protein. I ordered half a 🐄 coming next week. I have stocked up jars to can half and freeze the rest. I use wide mouth jars for meats because it is easier to clean and get your hand inside the jar to scrub. I was nervous about canning bone in chicken. Now I love it, less waste as all the meat comes off the bone. I feed the dog the chicken skin as a treat. The bone broth is delicious 😋 Now is the time of year for chicken to go on sale.
Oh I totally should have used my wide mouth quarts for that reason! I’m going to watch for chicken so I can can it! Do you remove the skin before canning?
@@thecitysteadkitchen- We found the ratio of 1 large, whole, boneless, skinless chicken breast with 2 boneless, skinless thighs tastes better and fits well in 1 qt jars. I've started canning all these meats in pints too. We're retired, the family is raised. So qts for family get-togethers and pints for the 2 of us.
Great balance with the jar sizes! I love to hear the why for jar size selection!
We live, love, love our lamb! The roasts make a great simple roast, stew meat, canned. Yum!
canned meatballs is a great option to have on the shelf as well. This last time I canned ground beef, I also did up some jars with 1/4 pounders! Brown them first to get them to hold their shape - I put 3 in a wide mouth pint. Next time I would do 1/3 pounders... You can also dehydrate ground beef - most people call it 'Dirt'. Done right, with all the grease washed off, it is a good staple to have for camping meals
Wow! How did the patties turn out?!
@@thecitysteadkitchen awesome... :) - save the liquid from the jar to make your gravy.
@@thecitysteadkitchen I've done them quite a few times & they are wonderful! Use the wide mouth rings as a mold, then bake them 20 min. @ 350 F.
I can get 4 into wide mouth pint (approx. 1 lb. before cooking). Also use broth up to 1"
That is such a great trick yo use the rings and it’ll better ensure a good fit! I’m going to have to give this a try!
I love canning meats. Hamburger in pints (just 2 of us) been doing it for 15 years. You will love it. Raw pack pork (cheaper meats like shoulder roast) comes out like boston butt, so tender! Just put in sauce pan add bar-b-q sauce n 5 mins pulled pork sandwiches are ready!
That sounds so good! I haven’t done pork yet but it’s on my list, thanks for the tips!
I par cook meet balls (different flavors). I also par cook hamberburgers.can both family loves them. I have not canned but I've seen many can meatloaf that all say it's wonderful.
Awesome!
Thanks for your video. I had never canned meat until two years ago, and now I have done ground beef, chunks of beef, ground pork with spices, sweet and sour pork, chicken, turkey, duck, lamb, and soups and stews with all the various meats. I have done ground beef raw-pack, pre-cooked, and also raw pack with home made beef broth added to the raw meat. Everything has turned out great. I even made canned chile con carne with the ground beef.
Wow, this is amazing!!!
@@thecitysteadkitchen thanks for your reply, even at age 77, I can still learn new things, and still work hard.
I can’t tell you how much I love your mindset, it keeps you young! It’s just like my grandpa who is 85, and I always refer to him when reaching my kids about life long learning 🧡
Would love to see how you use canned meat.
I just found your channel. The name of your channel caught my attention.
I am new to canning. Canning meat seems weird to me but this video is encouraging as well as reading the comments. Maybe when I get more canning experience I will try canning meat. 😬
Thanks for sharing.
Glad to have you here! I have been canning for over 15 years and just started canning meat. It’s been a total gross factor for me but now I love it 😂
Canning meat is the easiest thing to can really.
@@OurLifeOffGrid it is!!
I love canning ground beef one of my most use canned items..it's actually the only way my daughter will eat beef..so many easy meals to make with it..we do homemade helper for lunches alot and it comes together super fast with the canned beef!
Oh interesting that’s the only way she will eat it! Great solution ☺️
@@thecitysteadkitchen I will also sometimes fine chop mushrooms into the ground beef to stretch it and add a healthy food that some of my kids otherwise wouldn't eat!
That is such a great idea 🧡
New to your channel heard of you from MakeItMake and this is a great first video i watch of yours will be trying your recipe
So glad you're here!
@@thecitysteadkitchen so are we
yes, please show some meals cooked with that ground beef. I have been canning ground beef for a while and haven't used any yet, so some ideas to mix it up a little bit would be fantastic lol, thanks
Oh my you must try it, the taste of the stuff we did is so fantastic! Will share some uses soon.
Hey, just a thought. Try out a jar before you can up a whole bunch more to make sure you like it. I found that I did not like the flavor of the beef in broth, so now I use water as my liquid.
We’ve had 3 jars so far and love it!
For food safety, only defrost in cold water and change every 20 minutes. Never warm or hot, it can cause bacteria to grow. All ground beef or ground meat should be cooked to 165 degrees and reheated to 165 degrees.
I would love to see how you use this in recipes and what you and your family think of the texture.
None of us in our family is bothered by the texture at all. A handful of people have commented on here to say they didn’t like it. Ours was so finely crumbled, which is what I love with ground meat, so I think that make it incredibly tender and easy to eat. I truly didn’t notice an off texture at all. Will be sharing recipes!
I think canning meat is a huge time saver and clears your freezer.
It is!
Lovely job. If you don't want as much fat on top rinse the beef with hot water and drain well before jarring. I have canned ground beef with some fat (not as much as you have in your jars mind you) and some with almost no fat at all. Howbeit, I don't mind both ways.
Great suggestion!
I would use a lid when defrost meat in the pan. Saves a lot of energy and makes the process much quicker
You’re totally right. Gotta use my lid!
@@thecitysteadkitchen by the way: great video!
Love having ground beef in my pantry. I can pints (only 2 of us) of plain and also can with taco seasoning. Usually I will drain the meat after cooking it to remove some of the fat before putting it in the jars and adding broth. If I have time I lightly brown it in a skillet just before using it .
The taco seasoning sounds awesome
I’d love to see how you use this in meals
Okay! I hope to share how we do!
I love the fat on beef. They say the fat helps us digest the muscle meat. Very nice! I think I may order half a cow and get it all made into ground. Such a good idea!
Strain the meat before putting in the jar. Less fat, lot less to go rancid. I put salt, pepper, onions, and garlic as we do lots of Italian foods. I made my pasta gravy with meat in. Tastes amazing. Chicken chucks can be canned raw with water. I added beef broth to my ground beef, but prefer with water. I so love canning meat.
That Italian started beef sounds great!
Thanks for the great video!
I have been watching pressure canner videos for a few months now I just realized grandma’s all American pressure canner has been out in our barn for approximately 10 years. I ordered a few replacement parts yesterday and I’m looking forward to clearing out some space in our freezer soon!
Wow! That is so exciting!!
I want to see what you make with the meat. I just canned ground meat for the first time and I want to try it to see what I can make with it. I would love to see what you make. Thank you.
I did pints not quarts.
Starting next Monday I’m going to have 5 days back to back of shorter videos on a nightly meal we are making with canned goods, all of which will have a jar of canned meat. Only one will have ground beef, but it is substitutable. I’ll try to make a video with just ground beef ideas 🧡 Awesome on the beef pints!
I've pressure canned for the past decade, but it was only the past year that we've really started actively putting back ground beef for shelf-stable storage.
One thing I've noticed is that it's so much more fun to do this with another person helping. Then it becomes an activity instead of a chore.
Another thing I've noticed is that doing multiple canner loads per day makes you feel far more accomplished than just doing a single canner load. Getting 5-6 jars done and put away makes you feel good, sure, but I feel so much more accomplished to look over and have 12 jars sitting on the counter cooling down. It requires more prep work, and you need to play the "safely store the meat until it's ready to be canned", but we determined that we could get 2-3 canner loads per day if we start early, and 4-5 if we did the par-cooking of the meat the day before.
I'm glad you're joining the club for canned ground beef. It's changed our recipes and cooking habits tremendously.
I love all of this. I completely agree, doing it with others, so much better! And next time I’ll for sure be doing a lot more than a single load I hope!