Put SHELF STABLE MEAT in your Pantry | Pressure Canning Beef
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- čas přidán 30. 03. 2023
- Hey Friend!
I'm on a mission to get as many Meals and Ingredients for quick meals ready, in preparation for garden and preservation season. Shelf Stable Canned Meat is a huge time saver in the kitchen and very versatile. It frees up freezer space and ensures you have food in the event of a freezer failure, power loss and also great to grab and take during an emergency. I think there is wisdom in using multiple methods of food preservation. Let's get our pantries filled and gain some food security on the way.
Thanks for watching!
Kelsey
Check out my other videos here:
Step by step "How to Pressure Can" and Meal in a Jar recipes: • Canning MEALS for your...
How to Water Bath can: • Learn to CAN [Preservi...
Breakfast Freezer Meals: • Batch cooking FREEZER ...
Sites I use for safe canning, always do your own research though!
nchfp.uga.edu/how/can_home.ht...
www.healthycanning.com/
www.ballmasonjars.com/
My favorite canning books:
All New Ball Book of Canning and Preserving: amzn.to/3KwTPBs
Ball Complete Book of Home Preserving: amzn.to/3INp3mK
Canning equipment:
Canning Tool Kit: amzn.to/3KvqrLL
All American Canner: amzn.to/3ZehPgN
Presto Pressure Canner: amzn.to/3InsGhF
Stainless Steel Mixing Bowls: amzn.to/3YUVTra
Kitchen Scale: amzn.to/41lFlu4
Other kitchen favorites:
Copper Measuring Cups and Spoons amzn.to/3nmISZN
Apron: amzn.to/3J5PSRJ
French Rolling Pin: amzn.to/3IVrXoc
Label Maker amzn.to/3IJUVao
Kitchen Scale amzn.to/3Zz6wjB
Plastic Mason jar lids amzn.to/3kDMOEu
Egg Holder: amzn.to/3ZBYZjj
* All links are affiliate links. It is no extra cost to you to use them and in doing so you are supporting this channel and my family. Thank you!
#homemaking #pressurecanning #preservingfood #quickmeals #canning #homesteading #homesteadingskills #homemakingskills #learntocan #2023goals #fastmeals #healthyfastfood
Hi! I've just started canning to save money and have more natural foods in our house. I'm curious how you use your canned meat. What type of recipes do you make with it?
Hi! Sure, let me list a few..
Chili, Steak and Potato Soup, Stir Fry, Beef veggie soup, over mashed potatoes with gravy, Tacos, over Nachos, in Shepherds Pie, various casseroles, in spaghetti sauce, add some bbq sauce and throw on a bun, Stroganoff, we like it over rice with veggies too! I’m sure there are more but really the sky is the limit ☺️ Hope that helps ❤️
I grew up on canned beef stew meat. Mom always dumped a quart jar, broth and all in a sauce pan and thickened it with a flour slurry. Served over egg noodles and a veggie on the side. Nostalgia ❤❤
Ah those nostalgic meals are the best! Sounds lovely ❤️
I love how you add scripture to your videos in the end. You are also a great teacher.
Me too! 👍🏻 New subscriber here. Great scripture!
I love pressure canning meats! Starting pressure canning about a year and a half ago and did almost 200 cans so far. Just did some Italian sausage and beef with mushrooms, peppers, and onions yesterday for sandwiches, pasta sauces, and lasagna. One didn’t seal so ate it for dinner last night, it was delicious! Try to save my jars for meats or meat meals. It’s been really nice to have on the shelf and the kids can go pick something for a quick meal if it’s a busy weeknight. I’m glad I learned how to do this!
Yes! I’ve been canning for 6 years now and just now getting into this mindset. I’m focusing more on meats and meals, it’s sooo nice!
I can see how much effort you put into filming all the angles and making a beautiful cinematic style video. I appreciate that, plus I love the moody color too. 💕
Thank you so much! I love doing it, its nice when others notice too
Helpful video. Thanks!!
We have loved freeze drying our meat. It turns out really well!
I love having meat on my shelves!! I think it is amazing! I like your meals in a jar too! Going to try some of those!!❤
I "sear" my meat in the oven under the broiler before canning (and add the liquid that cooks off into the broth I'm canning with) as I vastly prefer the texture of seared meat over raw pack. Just spread a couple of tablespoons of oil onto a sheet pan, throw your meat chunks onto the pan, and depending on how tightly it's packed onto the pan it will be ready in around 10 or 15 minutes. I just canned three quarts of spicy pork chunks last night and it didn't even fill up one entire pan, to give you an idea of how much it will do at a time. I just got into canning a few months ago and especially love having meat on the shelf, makes dinner time SO easy! I've got shelves full of chicken, pork, beef, and venison ready to do whatever I want with it. 😀
Great tip, thank you!! Isn’t it great?! Nothing like having those ready to go meats to pull from! Thanks for watching ☺️
I’m fairly new to canning too, so I haven’t tried too many different recipes for the different meats I’ve canned, but I need to get busy experimenting. But I know we LOVE the pork in spicy broth! I made some tomatillo salsa verde and am excited to use the 2 together in enchiladas.
Love the thought of electric canner for those nights I just want to go to bed and not wait to finish. Happy canuary
Great video! You really make this seem so easy! But it’s a lot of work and well worth your effort and time! Ty for sharing
Thank you so much Jackie! ☺️❤️
Canning meat is something I really want to try this year. Thanks for this. I love that you just cold packed it. Easiest thing ever 😊🎉
It’s so easy and sooo nice to have on the shelf! Thanks for watching, blessings ❤️
I missed seeing Kelsey this morning with breakfast. It was Azure pickup day and that means early out the door. Once home it was all about unloading. Meat is still my slow spot when it comes to canning but I’ll get there. I appreciate the need for putting food up in multiple ways and I look forward to the day I have meat in jars on the shelf as well! Have wonderful weekend Kelsey. Lord bless you.
You’re so sweet ☺️ How do you like Azure?? I haven’t placed an order yet but I am tempted! I just recently shifted my focus to canning more meat and ready meals, goals are always changing and I’m forever learning!
You have a lovely weekend, friend! Blessings 🤍
@@seedandsparrowhomestead I love Azure! I find the options for buying in bulk almost always more cost effective than anywhere else. There are some exceptions but overall I find it works beautifully for us and it has served us well. The assortment of products is quite impressive. For some, buying in bulk doesn’t work because of the volume. However, initially we split bags of product in order to get the quality, for a good price, while being able to figure it all out. My most recent appreciation is stocking wheat berries for the grain mill. Start small on things you’re not sure of and go up from there. After you know the product is a good fit for your family you’ll need to figure out how you’ll store it which is likely going to be an additional purchase. Lots to think about and to try! You can watch other CZcams videos and see products they purchase and how they use them. I find those videos very helpful! There is no membership required to buy from them, and no obligation to buy every month etc. The product is delivered by truck to a drop spot and everyone helps unload the truck. I imagine there are variations for each drop but the drop coordinator will share all those details with you. Some minimum requirements for the drop are needed for no shipping charges I believe but again that will all vary so the drop coordinator will have to dive into all of that. I believe you can have stuff shipped directly to you but there will be an added expense that will be costly. We are in Washington and Azure is in Oregon so it’s always been easy to get the product here. Things have changed though since 2020 and the company and drop options have grown tremendously. It’s not perfect but so worthwhile in my opinion. Hugs sweet friend.
Great job and teaching. Thank you. Val C
Thank you so much! ❤️
I’m so glad I found your channel. I’m just learning myself how to can. Tonight I dried some green onions and vacuum sealed them. I’ll eventually get to canning meats. I have a pressure canner/cooker. Just not confident to use it yet. I had thought about doing freezer meals too and will probably do some but I think canning would work better for me. We get bad hurricanes where I’m at and like you said, generators only last so long. My goal is to grocery shop in my house and I know I’ll get there. Thank you for posting another great video!
Thank you so much! I’m so glad they’ve been helpful! Blessings on your journey ❤️
I pressure canned beans for a long time before I tried meat. Get up your confidence on something cheap.
Great video, I love canned meat and have been doing it for years. Most of the meat I can is moose or deer. Another reason to remove the ring is cause they can rust on the jars. A friend gave us some canned salmon and when we moved I had all intentions of removing the rings they left on but forgot. It’s a real challenge to get them off now. My mum taught me this when I was still at home and I still remove them. Thanks so much for your great channel 🇨🇦🌷
Another reason is it is easier to see if the lid popped.
I love canning meats. I am planning on canning more chicken, ground beef and meatballs this weekend.
Awesome! How do you find the texture of meatballs? I’m considering giving them a go but unsure if we will like them.
@@seedandsparrowhomestead Texture was good They held together fine. I used Leisa's (Suttons Daze) recipe of only meat and seasoning. Par-cook. I canned some in beef broth to use in gravy or Stroganoff and some in spaghetti sauce. No fillers. I think next time I will mix ground beef and Italian sausage.
I usually start my raw beef packing with about an inch of water and salt (or montreal steak seasoning soo good!), it also helps to eliminate some of the air bubbles towards the bottom. Thanks for reminding me I HAVE TO get more out of my freezers!
Great tip! Thank you for watching!
I do that too with raw chicken canning.
@@annwithoutane9432 yes ma'am!
The other reason to remove the rings is during the canning process sometimes stuff siphons out in the beginning and there can be food and yuck under the ring which is gross and even if the ring is just wet it can rust on the jar.
I always precook my beef a bit before canning. I wonder is there a diff in taste of raw pack and precooked? Also my meat always seems to have alot of liquid coming out of it, so I always worried about jar leakage during the canning process with beef and pork. I do raw pack with poultry and love it, but I dont add liquid to that. Canning for about 45 years now and still there are questions! Looks wonderful! I always love just admiring the work involved and the end process of canning! Have a great day!
When I seared the beef and canned I noticed no real difference in flavor honestly, so I’d personally rather save myself the work ☺️
There is always new things to learn and I love that! Keeps it interesting. I agree, I love admiring a beautiful canning pantry, lots of love and time! Thank you so much For watching! You have a lovely weekend ❤️
My most recent batch of meat I did sear. I also used homemade bone broth. My husband declared it the best ever
Yummy! Thanks for watching 🤍
I love having meat in jars! It is so convenient for a quick easy meal. Does your microwave being above your stove drive you crazy, especially when canning? Mine is set up the same way. There is so little clearance. I'm hoping to change that when we remodel. Great job having a productive day and adding more food to the shelf ❤
Oh it’s so annoying, I’ve been trying to convince my hubby to do away with it completely but have not won that battle yet 😂 Thank you, friend! Have a blessed week ❤️
Just watched your 4 meals in a jar, loved it! What kind of meat did you use in the stroganoff?
Thanks so much! I’m pretty sure that was chuck roast!
You inspired me to make BBQ pot roast for dinner tonight.
Oh yummy!
Love it. Did you make bone broth with the bones?
Yes! Well... eventually 😂I like to throw beef bones in a bag for the freezer until I have enough to make a big batch in the electric roaster!
Thank you for this video! Can you show us how you use the canned meat?
Thank you! I can do that, for now if you’d like I pinned a comment I replied to with how I use it ☺️
Great video, love the tips in the comments as well. Have you ever found that using water is not as flavorful as a broth or flavored water? Do you actually notice a difference? If one wanted to could they add better than Bullion, Montreal steak seasoning or garlic cloves to the water?
Last question: I love your egg stand on the counter behind you. 😍I never seem to have enough room for all my eggs. How many does that hold and where did you buy it? Thanks so much!
Thank you! I personally prefer the natural flavor when adding water, it’s lovely. If I add any spices or further flavoring it’s when I go to use it. I believe you can add bullion safely to make broth but I’d stay away from anything else and just add when preparing the meal ☺️
It holds 36 and I got it from Amazon, I’ll find you the link!
Here is the egg holder I have... amzn.to/3ZBYZjj
Hi, do you have any siphoning from your jars from adding water to the jars?
Did you make broth from all the trimmings? Yum!
Sure did! Good stuff 😁 Thanks for watching ❤️
@@seedandsparrowhomestead 🙂
Great video! I'm curious how adding the water with raw packing affects the natural release of juices during canning? I typically raw pack with no added liquid, and usually end with about 1/2 - 3/4 of the jar filled with juice after processing. If you fill the jar to the correct head-space prior to processing, what happens to all the natural juice that's released? Do you ever get siphoning?
Hey thanks! Ohhh good question! To the actual science behind it I’m not sure. I’ve never had any substantial siphoning and most times siphoning is cause by the temperature fluctuating to quickly. I had no siphoning this go around I know some evaporation does happen during the process and when cooked the beef shrinks in volume and somehow it all works out!
I was wondering about that too! But I bet you’re right, and the shrinkage is why it still fits just right by the end.
Thanks for sharing
I have can leg quarter 6 jar of meat and 2 broth
Thanks Susan! Sounds yummy! ☺️
Quick question, do you need to oil the rim of your all American? I got one and am so excited and a little scared to use it 😂 it's a big mama jama!
Yes! Every few uses I'll add some oil to the rim. It look intimidating but you can do it!!
Putting a small amount of water or broth in the jar first helps with the debubbling
I’m going to try that, thank you!
I really want to try to pressure can but I keep being scared for some reason! I know every stove is different but to get it up to the steady stream of steam do you turn it up all the way like you are boiling water or is it more of a medium high? I think that's the thing I keep freaking myself out with because I don't want it to be too high and busy the top off or something lol! Thanks for all your videos!!
Hi! I always aim for gradual heat up and cool down. On my burner it goes from 1-9 and I like to bring to a boil over medium high or about a 7. Always triple check safety measures, you’ve got this ❤️
@@seedandsparrowhomestead thank you so much, that's what I was thinking of doing and thank you for confirming! I like your idea of just trying with water first too!
Do you use your bands again for pressure canning? Or are we not supposed to use again like the lids? Just for dry storage.
You can absolutely use bands over and over!
Please DON’T store jars with bands on. If your seal fails, then reseals because your band is on, you won’t know and it may make you ill . Also, don’t stack jars for storage for the same reason. -Just not worth getting sick. I preserve food for health reasons, not to make my family sick.
I just took delivery of a half, and I had a bunch of it cut as canning meat. I still had to cut down to a smaller size, but I didn’t have to deal with bones or near as much fat. I’ve cut down roasts, but that was very tiresome!
I never thought to have them cut it for me! Next time! Thank you ☺️
Hey Kelsey, I was watching you take out your meat and I saw the label ranch steak. Most of what you took out looked like steak style meat. What isthe name of the cuts of red meat were you canning?
Hi! There were 2 ranch steaks in the mix because we have a surplus of them but everything else was either chuck, arm or bottom round roasts ☺️
@@seedandsparrowhomestead Thank you so much... What other cuts of red meat have you canned? Any other types of steaks?
So, after the jars come out of the pressure cooker, the meat has cooked?
Curious…why you swirled the water when putting the jars in the canner? I’ve never seen anyone do that when canning.
LOL in my mind I’m slowly acclimating the jars to the temp of the water. Probably doesn’t do anything and yet I do it 😂
hi there.. I canned for the first time today. 6 jars of ground beef.. I forgot to wipe the jars before putting on the lids tho.. When we opened the lid of the canner it seemed that some liguid seeped out of one of them.. Does that mean they won't work?
Siphoning can happen when pressed canning, that’s due to sudden temperature/pressure fluctuations. As long as the jar still has liquid at least half way up it’s good to store, the exposed food may discolor but it’s fine to eat! As long as lids sealed(test by removing rings and lifting jar by lid, carefully!) and the “button” had depressed it is good for storage. Store with rings off so you can keep an eye on the seals in case one fails ☺️
@@seedandsparrowhomestead thank you so very much.. yes they all are sealed.. I think i found the culprit also.. The one that has the most broth on it...
I love your videos! And I agree that the meat is prettier when canned with liquid, but according to the National Center for Home Food Preservation you are not supposed to add any liquid to raw packed meat.
Correct, NCHFP doesn't not recommend but BALL Canning has tested it an approved it. I trust both sources as well as the safe canning groups I'm in :)
@@seedandsparrowhomestead I didn't know that Ball had tested it! Have you noticed a difference in seal rates? I've had a really hard time getting my quarts of meat to seal using the no-water raw pack method. Maybe adding the water would help! Also, have you done this with chicken?
@@20rintintin09 Yes! The safe canning group I'm in pointed it out to me and I'm so glad! They actually speak directly with Ball and NCHFP to clarify things to which is nice. Yes to the better seal rate too. I have not actually canned chicken by itself yet! That is next weeks project, so I can't speak to it yet! 😃
Probably a stupid question. But you said the meat will release juice (not enough to top it) so I would think it not being a big issue if your headspace was a bit more then an inch? Or is there less juice released from the meat since you already put some liquid in? Like I said it is probably a stupid question and I haven't done any meat canning yet. I am exited to order a pressure canner next week tho and then will get into canning meat aswell.
No question is stupid! I always practice safe canning so i go by the instructions, either raw pack no added liquid, or add water or broth to 1 inch ☺️
@@seedandsparrowhomestead Thank you very much that answer is of very good value to me. I will follow this rule when I finally get to pressure canning ( I am really looking forward to it)
@@elysiana8889 No problem, happy to help and answer any questions! Blessings on your pressure canning journey! Its fun :)
With the cost of dietary fats skyrocketing, do you render the beef fat for cooking? I do, and I can tell you clearly, that it adds a delicious flavor to any savory meal that you use it with.
I personally use all the trimmings for broth, when I purchase a 1/4 side I ask for all the tallow and render that for cooking and skin care ☺️ You’re right, we need to be making use of everything! 🤍
what is the shelf life of canned meat?
My rule is to eat within 2 years. I’m sure it’s safe after that as long as the seal is good but you start loosing nutrients, flavor and the color starts to dull.
Sorry, my question has nothing to do with this post. I’m trying to find where you get the large lazy Susan’s in your cabinet with large gallon jars?
I’m sorry, I’m not entirely sure what you’re referring to?? Can you point me to a time stamp in a video you saw it? Maybe then I can help better!
You don’t need to add water to raw packed meat because it makes its own broth, at least that’s how I was taught. I love having the meat on the shelf
You don’t need to, but it is considered safe and I prefer the results that way ☺️
@@seedandsparrowhomestead I was afraid it might be too much and you have siphoning. Glad that didn’t happen
@@laurielyon1892 no worries! I'm not sure of the science behind it but I believe due to the volume lost in cooked meat and the natural evaporation that occurs it all works out! I've never had any siphoning issues ☺