Canning Roasts
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- čas přidán 22. 08. 2024
- This is how I can pot roasts. I use the same method for pork roasts. The flavor and texture turn out excellent. Don't forget that your local library has canning books!
According to the Ball canning company's website, cut the meat into "jar length chunks":
www.freshpreser...
Don't be sorry for the long videos. As someone who trusts you over many other youtubers who can, I'm more than happy to listen to why you decided to do things the way you did. Explaining why you went to different sources and the importance of questioning things that just don't make sense. I say, job well done! That's why I like you and your channel...you do your research!
I just love your videos. I'm a homesteader and a baker too, but you, friend, are a level far above myself! I've tried lots of your recipes. I really enjoy putting your videos on while I'm in the kitchen, they are very educational, and your voice is so easy to listen to. Thanks for the wisdom :)
Thanks Im always interested in hearing the attitude of SAFETY FIRST...appreciate ya!!!
I've followed your channel for quite a while and have learned a lot from you. I have also been a home canner for more years than I like to think about. I applaud you for telling people to do their own research. I have seen some information on some you tube channels that I know is terribly unsafe, but never on your channel. I have been called super picky but I don't think I should take chances on the safety of the people who will be eating the food I preserve. So far so good. Thanks for your help
Another goodie. I really enjoy all the time and energy you put into the videos. You are through and I like the way you question things, Your talents are unsurpassed and I am impressed with all the facets of your personality and interests. I would love to have a neighbor like you close by. Your honesty and integrity are wonderful, which is refreshing in the recent times of governmental "Misinformation" Thank you and this is one I will be trying once beef comes down a bit, Part 1
I think some people don't really understand that there is more to it than the lid sitting on top of the jar. If food has leaked out during the canning process, the food itself (jam is notorious) could cause the lid to stick tight giving the appearance of having sealed. At the time the jar is opened, if you don't hear air rushing in, then it was not vacuum-sealed. It may have appeared to seal but did not and over time air seeps in. The test is whether or not air rushes in as it would for any product in a vacuum-sealed environment.
The reason you take the rings off for storing is that if the contents of the canned product did start "working" , the ring may prevent the lid from unsealing and thereby not letting you see that the contents went bad. Also, never stack jars one on top of the other while storing for the same reason.
I am at 3 yrs now of home pressure canned pot roasts, chilis,a nd LOTS of home made beef stews! I get Organic free range chicken breats on sale and can them also! I have Turkey and sirloin burgers, too. I lOVE My Model 921 All American canner!!
I love all of your videos, as I find them so very inspirational, and it am so appreciative of your presentation style. You teach me without speaking to me as if I didn't know how to even turn the stove on, so thanks for that!
A wealth of information very well researched. Thanks for referencing some of the materials you read from...it helps us to start picking up a book or two for our canning libraries. Nice tip about browning the meat, also and creating the broth. Always good stuff in your videos. I am not a fan of long videos--which to me is 30-40 min videos. This was great. Extremely well done. Jesus bless.
You are such a wonderful source of information on canning. You show the proper way to do it and give great advice. Thank you!
I found you thru mhpgardner when I was looking for a recipe to cook broccoli leaves. I have learned so much from him on gardening and from you on canning. Thank you for putting up these viceos, YOU BOTH ROCK
Two years ago I canned port roast and beef roast and had cut them in 1-2" chunks. I seasoned them and put them on the grill on low for a smoking flavor. It was delicious! It just gave it another element of flavor that we really enjoyed
I appreciate how you take the time to research and think about what is safe to do. I am the same way, have spent weeks before I did a project to research as much as I can on that food item before I decide which direction to go in.
As for the size of the roast, I'd consider what size of a portion will I put on a plate? that might be a good way to determine what size to cut the roast to.
I've not seen the electric griddle in action before. I've seen them in the store and wondered how well they worked, sure did make quick work of that roast. If I had more storage room I'd buy one.
This video is not to long! It is filled to the brim with great information, thanks!
Thanks for the terrific videos, I remember my mother canning in New Zealand except over they called it preserving
I've canned beef and chicken chunks raw and dry and they come out perfect, I've never tried pot roast yet but yours looks great, it's the same brazing method I would use for a Sunday dinner so I am trying this one! Thanks for posting, looking forward to watching more of your videos! Blessings and Take Care!
Susan - thanks for this video. I like it that you mentioned the books and where you've found your information. I'm just starting to can at home, and this has been particularly useful to me.
They went on sale, and I canned 6 quarts. We tried on today for dinner after church, and it was great. My 7 year old said that I needed to make 20 more....lol.
I have never canned beef, but I'm waiting for a sirloin strip roast sale to try this. It looks like such an easy dinner after a busy day. Thanks for all you do.
Thank you very much.. you have such a sense about you; So much wisdom and practicality.
I love your channel. I have learned a lot from you. I am new to you tube. I have been watching your videos for a couple of months. I love them.
I truly miss your logic and sensibility in the world of canning. There are others out there today whose mantra is to follow only the Ball or USDA guidelines, period. You have shown us that even they can give conflicting information. Hope you are well.
It helps. I've learned a lot from you...thanks. Got new canner and can't wait to use it. 😁
My goodness, folks make comments without even watching the videos! A couple of good resources are the National Center for food preservation and local ext services. The Alaska University extent ion service has some very good videos on canning meat. Good video and advice as always! People need to find trusted sources and follow the guidelines - too many do not!
Part 2-today I was cooking down some 50/50 pork fat-meat. I was told it is what hunters use to add to venison for sausage. We ground it-cooked slow then took of the lard. We had a lot of meat left. We canned up 16 pints of ground pork-it tastes great &could be used in place of ground beef if desired. It was a great experiment-we are only 1/2 way through the 50 lb box. Hopefully the lard will be usable for lots of cooking but I doubt it will be good for pastries as it will have a bit of pig taste
sunbunny prepper
@imstillworkin Thanks! Roast went on sale today and I canned 2 jars. Will see how it turns out and hopefully buy another couple of roasts before the sale goes off.
You are a great source of information, thank you!
Great job on the video. You explained the process very well. I think I might even be able to do this now.
Very informative! Thank you. I was wondering how to can big pieces of meat because I had read two different ways. And I'm going to buy that book. Thank you again.
Nice work. It has been many years since I used my pressure canner.
I just bought 10 lbs. of top sirloin on sale (half off) that I want to can in pints.
I was thinking of cold packing but will try your method instead :)
Thank you for your method.
That's great, it sounds like you've been real busy. Canning can really be addictive!
HI I really miss you. This is StayGoldPonyboy Karen from south jersey. Don't know if you remember me but I really miss you making videos and I'm watching your stuff again. My channel name is just StayGold now.. but I miss ya lots.
@imstillworkin Thank you! Roast went on sale today so I bought one and canned it. I will open the jar this weekend and see how the roast turned out. If I am successful then I will be back to buy more roast before the sale ends. Wish me luck! : )
Good Job, I think you said it just right.
Yes, it sounds like you need to make the roasts a bit smaller.
Thank you.
Loved the information 👍❤️ BLESSINGS
I loved this video. thanks for sharing.
I add a bit more water 90 minutes is long time to vent water. I m not afraid to put water to the shoulder, they do fine. We almost ran out of water once, last time I will do that.
Hey Susan, Could you add some beef bullion to the boiling water that you add to the jar or would that be overkill?
Thanks
Bev
I really enjoy your video's on canning meat, I did can some stew meat and it looks great and is very tender, but that smell when you open canned meat is alittle over the top for me,I have a weak stomache, kind of a gassy smell, the stew turned out great tho and my husband loved it.
Good videos, super informative and I appreciate that! My question for you is regarding other flavors in the meats like garlic, strong spices. Do you recommend using garlic or onion powder? I saw a lady using Worcester shire sauce in her beef. Your thoughts? Thanks so much!
I just did some beef a week ago. I did it raw packed, and it looks good. I think maybe the browning first is great, but I wonder if cooking it through before canning it is a bit of over kill? My raw beef created plenty of broth without adding water.
I just found my 1986 edition of the Ball Blue Book. On page 60, Ball says that you can meat by this method: "cut meat into jar sized chunks. Bake or roast meat until well browned, but not done; or brown in small amount of fat.Salt to taste. Pack hot, into hot jars, leaving 1" head space. Cover with hot gravy or broth, leaving 1" head space. Remove air bubbles. Adjust caps. Process pints 1 hour 15 minutes, quarts 1 hour 30 minutes, at 10 pounds pressure."
+Lucy Pumkinjack THANK YOU!!!!!
Thank you so much; great instructions and cautions. Sharing on my Facebook page.
I'm glad it helped!
I love your way of doing things. I only have pint jars left so I am wondering could I make my chunks of beef smaller to put in my pint jars.? I do not really want stew meat sizes but it may be only size I should cut for smaller jar size. What do you think imstillworkin? I trust your experience. TY
@imstillworkin Thank you so much for your reply. Im definitely going to be canning some roast.
You need to be on the Cooking Network!
Great Video. your video's are very helpful, your right about misleading information out there.I watched one lady on youtube making strawberry jelly she mention turning the jar lid lightly snug and then sumerge into a reg pot water.to me that will turn out to a failure.to those lids need to be tight
I've often thought about coarsely grinding corned beef, tightly packing it in the jar, and then canning it that way. What are your thoughts?
I don't know about grinding the corned beef, but corned beef cans extremely well. I think I made a video showing how to do it.
***** I'm new to canning. I bought the Ball Canning kit and thought that small investment would be worth it by next year. To my dismay, many items on my list call for a canning pressure cooker. What method of canning was used before the invention of pressure cookers? Oh, btw, I enjoyed your vid.
I wondered that question also. I had another - if you take the rings off - doesn't this leave the lids vulnerable to being popped off by mistake? Kids in the cupboard etc? It sure would save me money not to have to buy rings for every jar.
I've never thought about canning shrimp. Do you peel the shrimp prior to canning? I have to see if I can find a recipe in my Ball book.
You really made me nervous, i thought you were going to can your meat in a water bath canner instead of a pressure canner, whew glad i watched the whole video.
ME TOO!!
Whats the different between using a presser-cooker or a water bath and how long can you keep them?
Hi : ) I have a question - Why is it better to take the ring off the jars than to leave them on?
Susan, a friend and I made potato corn chowder. I refigured a recipe and got way too much pepper and other spices. We need a fix for the pepper. Do you know of any? We fixed most of the spices, but haven't been able to do anything with the pepper.
Thank you for this informative video. I am going to be brave and try to can roast beef. About how long did you have your beef in the oven? Thanks!
I bought some Texas links and I wanted to sear or grill them and can them.. what do you think? I haven't seen anyone can links yet. so I'll be looking for info. getting my new canner next week yippee!!!
Thank you.. I have learned a lot from watching your video... I would like to ask though.... First of all, do you season your meat at all while browning the pieces? and also, wouldn't it have been better to have used all of the natural broth in the jars equally and then add the water to top them off? and I was also thinking that just a little bit of Kitchen Bouquet or bouillon paste would help also, so that over time the pieces of roast would not be bland... What are you thoughts? and have you learned or perfected your routine at all over the last 6 years? Thank you so much for sharing and teaching all of us newbies how it is done... (I am canning beef for the first time this weekend) :-) ~SuzyJCinColorado~
I’m watching you because I don’t want to do my own research.
Great video!! :)
How do you buy the meat? I want to can this, tried a sirloin tip roast tonight, we had a slice each, ground the rest into taco meat and the processor had a tough time doing that. How did you get it that tender? What should I ask for when buying it? That looked bigger than anything I've seen around here. How many lbs. did you buy and how many jars did you get
This is the only meat I have done from your videos, and I am curious. I had a hard time getting the roast out of the jar when I wanted to test one. Any suggestions. My only thought is to make them smaller.
Very Helpful Thank You
i love your videos. you go over everything in detail. I noticed you used a water bath canner. Ive found that canned beef has a certain smell/taste that reminds me of dog food. How does the roast taste? Do you know if there is anything i can do to get rid of the funny taste?
The water bath was just keeping her jars hot before packing. Boullion with maltodextrin in it keeps beef & hamburger texture better without becoming doggy paste lol
Great videos, we will be cooking up a storm!
Thanks alot!
So you don't use any seasoning ? Love watching and learning .A woman at Honey ville said that if you open their freeze dried meat aand use oxygen asorbers in canning jars it will keep . I forgot to ask for how long
1 yr or less freeze dried but I still refrigerate mine
THANKS AND GOOD JOB. I GOT A BIG ROAST GONNA CAN IT UP OR CUT IT INTO STEAKS, MAYBE BOTH. THERE IS NOT THAT MAY ROAST BEEF CANNING VIDEOS THANKS AGAIN. GOD BLESS
I have had no problems. My butcher cuts them in 3 inch,approx, strips the length of a jar.
Why do you remove the rings after the jars cool? Does'n'T the ring keep the jar better secured?
The vacuum created keeps the jars sealed. If some thing goes bad, the lid will loose its seal. You will be unable to tell if you keep the rings are on. Also, rings are reusable, they just need to be washed and dried well. The lids are not. If you remove the rings after jars are processed and cooled, wash and dry them, then you also keep the costs of canning down.
In addition to inhibiting the burst seal as a warning of food spoilage, I've also had rings hold moisture and cause rust/corrosion/nastiness between the ring and the lid.
I heard about a salt that is a mexican staple: used to make meat stay or turn pink .. I dont know what it is, yet; but if its good salt it may be worth a shot. I dont like the canned dog food smell either ..
What does it taste like??
Susan, Love your videos. I have a problem with the water level dropping inside my jars during the canning process> Help?
I'm guessing that the food you're canning is raw or nearly raw OR you aren't putting the lids on tight enough. It's hard to say without seeing how you're canning.
+Leslie Fox My guess would be running the canner a little to hot, thereby boiling the water out of the jars. My understanding is that the bell should only be rocking at a gentle steady pace, not wildly shaking. If so, turn it down a little. Its not so much about how hot it gets inside the jars, but rather about keeping it at the pressured temp for the proper length of time. Hotter isn't necessary.
Also, be sure to use the proper weight for your altitude. Probably not your problem though it could be for someone out there.
I use the 23-quart Presto oressure canners. If that's the case, you may not be tightening the lids enough when you fill the jars. When I first started canning, I wasn't certain exactly what "finger-tight" meant, and so my rings were too loose. As a result, the liquid would "boil out" during the "cooling down" stage, usually when the canner got around 7psi.
Try giving your jars a slightly tighter twist. I usually tighten the rings with just one finger, which will tighten the ring just until the lid makes contact with the jar. Then, give it about a 1/8-turn (or, about 45 degrees) additional tightening. That's what works for me. Alternatively, you may want to buy Ball's jar-tightening tool to get what, I suppose, is the "official" standard on tightness.
How do you feel about the tattler Lids ?
To be perfectly honest, I won't be buying Tattler lids. I've read a lot of very old canning books and they always said to use new rubber gaskets each time you canned. The only time I saw a recommendation to re-use rubber gaskets was during World War II when rubber was scarce and then they were telling folks to only re-use them with high acid foods if possible. They also had a problem with mice chewing the rubber edge on the jars and once a hole was made, they lost their food. I've read remarks that they were very happy to see the end of the rubber gaskets and the switch to the type of lids we use today because the failure rate was so high. I'll stick to the metal lids, they've served me well and if I'm pushed to re-use something I'm not supposed to re-use anyway, I'll save my money and re-use the metal lids, LOL.
how come ur not pressure canning?
I think she did pressure can but just used her water bath to keep the empty jars hit & ready
If your meat is already cooked for you still process it for 90 minutes?
Yes; it is to insure that botulism is destroyed.
Food getting expensive because the value of the dollar goes down daily. Price of food rises 3-10% per year. Price may not change but amount of food you're buying is reduced if the price isn't. Store all the food you can, invest in silver/gold/platinum/palladium, but first and foremost seek The Lord. Judgment is coming to America and the sheep shall be divided from the goats. May The Lord bless and keep you always
So should we do our own homework, and figure these things out for ourselves, or just trust a stranger on the internet, such as you?
In your video you are cautioning how important it is to observe all the rules because you may have to 'live by it'. How about you could also 'die from it' (if you have a compromised system)? Having had C-Dif and suffering for three days in a foreign hospital (OK, it was Canada...just NOT home) I am scrupulous about canning (or eating food that I do not cook). I study and review prior to each canning session. I don't want anybody to have to go through that. BTW WE have the best healthcare system in the Western hemisphere. Let's do whatever we can to keep it that way.
Ball Blue Book. lol
lol, oops i got it now haha
John ... did you actually watch the video WITH SOUND?
or like a 4th grader simply look at the pretty pictures and assume?
Unless I am seeing things I did not see ANY SUGGESTION about using a water bath to can this meat.
What does pressure canner mean to you?
Following manufacturers instructions means what?
Quarts at 10 pounds of pressure for 90 minutes means what to you?
Let me guess you failed "reading comp 101" while in grade school?
clinicalthinker : Keep your smart a- - opinion to yourself . No need in cutting some one down - for asking a question and learning .
U act like a fourth grader - BULLY .
@Mary Isabelle... did you 1st READ John's nasty BS comment? You're defending the wrong bully!
I disagree with you. I think you are a canning expert!