I’ve been watching your channel for about a year. Last summer was the first time I had ever pressure canned. Chicken and beef turn out so well wonderful. Can’t wait to hear that your baby is here and that both of you are doing well May God continue to bless you and your family
I have to part company with you on removing the fat. That's where so much of the flavor is and it is nutritious. Just think of all that collagen you poured down the drain! It is NOT going to go rancid in a vacuum sealed jar. Fat will be extremely important in the coming food shortages.
I have had issues with fat ruining the seal in the process of making chili, so I had to freeze those jars. The ones that did seal properly had a nice layer of fat at the top which keeps a good seal inside. Mine don't last on the shelf long enough to go bad. 😋
I keep the fat also, just brown the meat without the water, then fill your jars leaving 2 inch headspace then pour some of the liquid fat into each jar then process.
@@avelinamartinez4086canning will change the texture but it is better than losing your meat when power goes down. It’s best in recipes like soups spaghetti chili etc where it’s not as noticeable.
3 rivers taught me how to do meat. I emptied 3 freezers between canning and freeze drying. I've been off grid, and I do have some fat in my jars . It worked awesome. No fails or rancid.
I save the fat while browning on a griddle, adding some of it back to the jar before sealing. Never been a problem of any kind. Fat is good for you regardless of what we've been told.
Carolyn I can’t express how beautiful you look while expecting! As a mom of only 2 (26&24 boys) I wish so badly I was as blessed as you with so many children! It makes my heart smile with each new life you bring into this world! ❤ y’all, Kristy in Missouri zone 6b 😃🇺🇸🇺🇸🇺🇸
I've been watching your videos for a while and I'll report from Germany. In Germany, we don't cook with a pressure cooker. It never really got on the market with us because of safety. We cook in the water bath . The method has proven itself for several decades. The rules are almost the same. There aren't many differences. Your way of life fascinates me and I think your videos are great.
I was thinking the same thing where fat is concerned. Lard has been used in meat canning for centuries, so although broth is a great idea, I see no problems with lard since our ancestors used that method for years qnd they were tough people
You have helped me to try pressure canning, how did you do this? First you talk to us like adults, giving us step by step instructions, talking in a normal way and not fast. You give us science info to keep us safe. And im so grateful for your classes online. Im learning so much on how to provide for my family's health with herbs and canning! You are awesome!😊
It might be stupid, but seeing you expecting made me smile and go back in time. 77 years old now, and best souvernirs was the feelings my 5 kids brought me, enjoy every moment with your children, the only thing that will bring you soughing tought when you're old and in pain is going to be those souvenirs.
I have always browned ground beef in the oven, but I might try that method! I love having the beef ready for casseroles, soups, chili’s, and spaghetti. Plus, you keep a lot out of the freezer!
I fry mine in a huge cast iron skillet, but leave a little pink to the meat, just fry lightly, otherwise hamburger turns into granules. Keep the fat with the hamburger for flavor. We're going to need fats in our diet. Thanks for the video.
Not to mention, losing all that meattt should the power be down for oo long...dry ice goes fast when folks realize it's gonna be awhile before the power company can replace a transformer, or erect a new pole and get the power going again. You can make patties and can them too, or meatballs.
Thank you you for teaching more people about this wonderful process! We always can up a LOT of ground meats because, well, we are ranchers and have great access to a lot of healthy, beautiful beef and pork! Shelf stable ground meats that are waiting for fast and easy meals is such a blessing. I find myself always grabbing some during the busy summer months!
I just wanted to thank you for blessing me and my family with your content. You’re a beautiful, encouraging, kind and hardworking family. Hope you all are having a happy day!
Great vid! Please don't do the initial drain in the sink drain, do it over a large bowl & let the fat solidify. Scoop the solid fat & dispose. Fat will clog your drains.
When I did mine, I saved the liquid, separated the fat, and got 3 half-pints of tallow for cooking! I also made beef broth but I'm not sure how that turned out!
I had the same thought -- drizzle the liquid over chicken and dog food, freeze the tallow for cooking or winter bird feeding. Love to all from the MN countryside 💌
You are such a great teacher. I love canned meat. I can a lot of moose and deer mostly but have canned elk and pork and lots of chicken too, it’s so good and handy. Great video. Thanks ❄️🇨🇦❄️
Another fat removal solution, without removing a the flavor in the liquid that you dumped down the drain, would be to remove the beef, chill the liquid, then remove the solid sheet of fat that forms on the top. I realize that this would be more time consuming but you wouldn't loose so much flavor.
Why remove the fat?? The beef fat is healthy! Its a myth, perpetuated by big pharma, that eating fat is bad for you! (Except for trans fat). High cholesterol being bad is also a myth, to get people to spend billions$$ on toxic statin drugs. When u eat fat, your body burns it directly as fuel. Eating carbs and sugar causes your body to store fat.
I bought a 1917 house, and my two biggest things were space for a nice size garden and a storage pantry in the basement. If you have the ability to make a pantry at basement level, it will keep the same temp year round. If not, consider putting one where the temp will flux the least. Best of luck on your plans!
Visuals are golden for the newbies! The first time I pressure canned, I was so confused about what the proper venting looked like. I checked the internet, but still wasn't sure. Mine doesn't have the gauge, so my hula was salsa dancing... I've since gotten all that info right. Great explanations!
Thank you! You have helped me master canning chicken & just last week I was considering moving on to Hamburg!!!! Thank you so much for all you are doing to help so many people become comfortable with survival tools that died with our grandparents! May God continue to Bless you & your beautiful family!! 🌷🙏🏻
@@connectingseas7173 Canning any type of meat without a pressure canner is NOT recommend, due to possible chance of botulism, which you can't smell/taste/see & can die from (I believe there is no cure for its symptoms either, but I could be wrong on that). Please just don't do it! It's safest to get a pressure canner!!! Before pressure canners became common people used to water bath can everything, but we know better now & have more tools/knowledge to keep us safe. God Bless!!
Salt is actually good for u, they've done studies all over the world that has proven it,,the food pyramid is wrong, they want u to eat alot of bread, dairy, cheese,,,it should be eat meat & veggies, less bread,eggs are good for u too & salt is good for u, we've been lied to all our lives cause the big pharma & the food industry are in bed together, do your research
Awesome video. I've had my pressure canner for a year and have only used it to water bath can. I've been intimidated by pressure canning. You broke the steps down in an easy and concise way. I'm going to give it a try. Thank you!
I felt that way last year with doing chicken both deboned thighs n non deboned thighs n legs n its great. You will be a bit nervous too probably first time you use it bc it's as if we still keep feeling I hope I don't give my family food poisoning n once no one gets sick you have a big sigh of relief n wish you did more haha or how it was for me lol
We've been canning fruits and veggies off our property for about 20 years. It was your videos that got us into canning meats and it is rewarding. Thank you...and congratulations.
Another great video; well done and very informative? Two question: Does boiling the meat reduce the beef flavor? Could you defat the water you boiled the meat in and use that as your canning liquids to help keep that beef flavor? Thank you for sharing your knowledge.
I took your canning class and it was awesome! Worth every penny and I was a canner before however used old methods that are no longer considered safe. You are such a blessing to this 69 year old who only wants safe food for my family. Thank You!
Thank you so much for your thorough easy to understand videos. I’m just beginning to pressure can and was scared to do meat. But your videos and relaxing voice make it feel natural. Iv done the beef stew and the ground beef. I wouldn’t hate seeing more! Congratulations on the new baby 😊
Awesome! First off congratulations on the blessing of the addition to the Homestead with the baby! Thank you, for sharing your lifestyle. Your family are a blessing! Both of your teaching style and approaches are very helpful and perfect for us, and we look forward to expanding our canning abilities as we strive to Homestead. Many blessings and Shalom!
I love my canned hamburger! I keep most of the fat on the beef in the jar. I like the healthy fat. I also add a teaspoon of dried broth to up the flavor a bit. I have done taco and my kids love that for quick lunches or meals when mom and dad are gone on a date!
@Renee Stewart Most people say it is because of the possibility of the oil/fat turning rancid in the jar. I use up my meat well within a year, so that is not valid in my world. Haha
I canned some just a few nights ago and it tastes weird, not like regular beef. Is this because im new? Everything was good, sealed…I just don’t like the taste.
@@rachelbrown8205 Howdy, so the taste is a bit different. I usually use heavy seasonings on it. It was not my favorite at first but now I really like it. Maybe because it is so much easier than defrosting meat!
I have to say I was stunned watching this in how so much meat was boiled in 1 pot and then strained in getting rid of All the fat content... Canning very lean hamburger must be for people watching their calorie intake and must taste bland 🤔. I for years have canned all types of meat including bacon,which includes Fat 😋👍... Fat content has Never been an issue when canning meat to include hamburger for me and I would Never get rid of all the fat content that is necessary for the meat to be filling and taste great... I cook the meat in a large cast iron skillet to about 80% and then strain the excess fat from the meat before I place them into the jars... after cooling there is a small layer of fat on top of the meat which also seals and adds to the life span of the canned meat.... Most of my canned jars of hamburger right now are 2 to 3 years old and they still look and taste as the day I canned them... This video is Not the first time I have seen people claiming that the Fat wiil go Rancid... In a polite way I say bs 🙄. I also make my own chicken stock that I use in all my canning which includes 6 vegetables And the skin - fat and bones... I still have 1 jar of chicken thighs that will be 10 years old this coming February,it still looks the same the day I canned them... I clean my jars with warm water,soap and a little of bleach in the water... After rinsing the jars,I place them in the oven at 180deg until I am ready to fill them... I still live nearby my Great Grandparents Homestead who came here from the Carolinas on a covered wagon pulled by cows in the very early 1900's... I learned many things from them when I was a young boy and later still from my Grandparents as I grew up,I am 67yrs old now... Canning is Not hard... You can cann almost anything... Dont believe everything people say on TV or in media videos,do your own research to find the truth 👍😎🇺🇸.
Texture is certainly different but I’m going to use mine to make a "meat sauce" version with the marinara sauce. Since it will be mixed with pasta I think that will mask the texture. I did fry onions and added the ground beef but it was so-so. BUT in a dire circumstance then I’m sure our hunger will make it the best thing to eat, lol! Per Benjamin Franklin "hunger is the best pickle".
This really is quick and easy. I've canned 20 lbs and tested it. Just fine. I also made big pots of spagetti sauce and chili. You can them and the food is heat and eat.
I love having ground beef on the shelf. As you said, it is so versatile and the best home 'fast food', So many uses. Love your videos Carolyn! GOD bless
I love canning meat! I have some chicken breasts and some roast beef in the fridge waiting for the canner. Another way I like to can ground beef is meatballs. Suttons Daze has a video showing how to can them in broth or pasta sauce. They are good both ways! Thanks for the step-by-step.
I just canned lima (butter) beans today with my pressure canner. It was tricky at first getting the PSI just right on a glass top stove, but after the logistics were figured out, it was good fun! I need more jars because I'm raring to go bigger, with meat! The prices are getting out of control so I'm growing our food and trying to buy cheap stuff to can. I will check my seals tomorrow. I pray they're perfect! Thanks for the vid! 🙏✝️ 😁😊
I came across your show and after seeing it I ordered my American Canner. I just got it and will be getting it ready this weekend. I can’t wait to start on this new journey. Thank you for all the info you provide and for being an inspiration to me and I’m sure others.
If you are sanitizing your ( boiling under water for 10- 15 min) jars, lids, ladle tongs, spoon, etc......in separate pot of water. Plus have your meat already boiling at 240+ degrees. Using only freshly sanitized jars, pulling out (with tongs or jar puller) drain & fill immediately with boiling food & wipe rims. Place on just sanitized lids (touching only the edges, using sanitized tongs for this). Place in prepared open water bath & cook for 45-60 min. Continuing as any other canning process. Been doing it this way for almost 1/2 century. Never an issue, always tasty. Because you are continually sanitizing everything as you go, not just cleaning utensils and jars... No bacteria has a chance to form. Odds are about the same as using a pressurized canner Yes there is a greater risk of being scaled, but, since I can't afford the pressure canner. A risk I'm willing to take, to have fresh meat on the shelf. Buy at low prices & store for later use. I'm sure people must of done it in a very similar way 100+ years ago. My grandmother never had a pressurized canner.
Love your channel. I haven’t started canning yet, still need the pressure canner. Your instructions really help to not feel so overwhelmed and scared to start.
Thank you for sharing your talent with us all. Canning and gi making is a lost art these days. My mother did a great deal of canning but her body is broken and it is hard for her.
Wonderful and thorough tutorial. Thank you. I canned some chicken we raised last year and LOVED having that meat on the ready. If I ever find an epic ground beef sale, I’m going to do this.
Great video! You are an excellent teacher! I have about 20 lbs of grass fed ground beef in the freezer that is very close to its "best by" date and you inspired me to take out 14 lbs of it to get canned tomorrow. In fact, any time I have meat in the freezer that I know won't get used in time I'm going to just can it. And when the canned meat gets too close to its "best by" date I'll just put it in the freeze dryer. No more waste! 🙂
Yes! I have canned ground beef dry (IE. just a bit of water) but can't stand the smell of it when I use it. To me, it smells like dog food. So, I always add some plain tomato juice before capping it. It doesn't smell like dog food that way. You can drain the juice before use or reserve the juice and use it in the recipe.
✨💜✨ ☕️ Thank you so much for sharing your work for your Family! Speaking of Family “Congratulations “ looks like your adding another very special someone to your household!🙏✨💜✨🫶 hello from SD 😊
I have always canned my ground beef and tomatoes with peppers and onions in them of course both with a pressure canner. I also use half ping and or pint jars.
I just did this today with 17lbs of ground beef, great detailed video. Mine was an 80/20 mix so there was a lot of fat to drain off and I'm not allowed to put it down the drain, clogged it before. With 17+ lbs, I did 7 qts and about 2.5lbs left over to make a pasta dinner with tomato sauce and roasted red peppers! Yum. This really inspired me to do more meats now, so easy, just have to dedicate almost the whole day with added cleanup. Excellent, thank you!
Excellent tip, thank you....Yes, do not can ground beef raw, don't add broth either, it will make it mushy... I just cook, drain and pack into jars. I also buy ground beef when it's on sale and it doesn't have to be the lean either.... You can also rinse it off under hot water after you've cooked it to rid even more of the fat. Don't get me wrong, I'd love to do it the perfect way but when you are poor, you have to make the best of what you can get.
I bought your course last year and bit the bullet to buy a canner like yours. I canned green beans I grew. I normally cant stand green beans and they tasted absolutely amazing. The best beans Ive ever had! Thank you!
Just located your channel your video on Canning ground beef the way you were given us. The instructions reminded me of a schoolteacher lol I loved it so easy to follow. Thank you for your videos.
I've been canning ground meats for years but fell away due to health trouble. Since I no longer needed nor could lift my big canner (Im 67 yr old plus all 14 kids are now adults) I use my Electric Nesco canner. RoseRed homestead is a scientist and tested the interior temperatures of food during canning and she recommended the Nesco/Carey canner. I tell my children that if I have a protein and a starch, I can make a good meal. We have car insurance, health insurance and home insurance we also need FOOD INSURANCE. 😊
This is so helpful. I've wanted to can for years, but I'm so intimidated by the process. I'm terrified I'll mess up and poison my family. You make it look so easy, so I'll hop over to the class! Thank you for such amazing help and inspiration.
I can some with just salt for generic usage and then I add taco spices to some and other spices for other dishes I make. Then I can grab for whatever I am making. Fast and easy. Love your teaching videos. Thank you.
I was just telling my husband that he needed to start cooking for himself 😂 I said let’s can hamburger ❤ Thankyou for this!! You look Amazing. Can’t wait to see that precious baby!! Congratulations 🎊 from Alabama
We found a great sale on ground beef and stocked up, using these directions. It turned out great! Thanks for the info about the fat, we had some we canned previously that we left the fat in, so now we're using those up and will replace them with drained beef in the future.
I recently learned how to pressure can and helped a friend. We did white runner beans first 😅and all kinds of pickles we did cold water bath. Looking forward to doing meats. Appreciate your videos very much!
I’ve been watching your channel for about a year. Last summer was the first time I had ever pressure canned. Chicken and beef turn out so well wonderful. Can’t wait to hear that your baby is here and that both of you are doing well May God continue to bless you and your family
That is awesome!
I have to part company with you on removing the fat. That's where so much of the flavor is and it is nutritious. Just think of all that collagen you poured down the drain!
It is NOT going to go rancid in a vacuum sealed jar. Fat will be extremely important in the coming food shortages.
My thoughts as well. If I'm preserving meals for my family that we will depend on I want max nutrition and fats to sustain us.
I have had issues with fat ruining the seal in the process of making chili, so I had to freeze those jars. The ones that did seal properly had a nice layer of fat at the top which keeps a good seal inside. Mine don't last on the shelf long enough to go bad. 😋
I keep the fat also, just brown the meat without the water, then fill your jars leaving 2 inch headspace then pour some of the liquid fat into each jar then process.
I cannot find the video on canning chicken and have scrolled thru your many videos. Can someone post it please?
How long is that jar of hamburger good for?
I actually just opened and ate a jar of ground beef that I canned two years ago and it tasted great!
Good to know! That was my question!
If you keep your jars in a cool dark place and the seal is good, it can last forever. @@kathieturpin8837
I opened a 3 year old jar of beef and it was wonderful
I followed same steps and my hamburger meat had a weird texture. Are there any good reheating ideas to make it taste better?
@@avelinamartinez4086canning will change the texture but it is better than losing your meat when power goes down. It’s best in recipes like soups spaghetti chili etc where it’s not as noticeable.
I've been Canning as much meat and veggies as possible. We should all be doing this.
3 rivers taught me how to do meat. I emptied 3 freezers between canning and freeze drying. I've been off grid, and I do have some fat in my jars . It worked awesome. No fails or rancid.
I save the fat while browning on a griddle, adding some of it back to the jar before sealing. Never been a problem of any kind. Fat is good for you regardless of what we've been told.
Carolyn I can’t express how beautiful you look while expecting! As a mom of only 2 (26&24 boys) I wish so badly I was as blessed as you with so many children! It makes my heart smile with each new life you bring into this world! ❤ y’all, Kristy in Missouri zone 6b 😃🇺🇸🇺🇸🇺🇸
Being a husband myself, I fully agree!
Awesome! This would have never occured to me! You had me at " no defrosting and shelf stable"❤️
I've been watching your videos for a while and I'll report from Germany. In Germany, we don't cook with a pressure cooker. It never really got on the market with us because of safety. We cook in the water bath . The method has proven itself for several decades. The rules are almost the same. There aren't many differences. Your way of life fascinates me and I think your videos are great.
Do you water bath yours cooked or raw?
I was thinking the same thing where fat is concerned. Lard has been used in meat canning for centuries, so although broth is a great idea, I see no problems with lard since our ancestors used that method for years qnd they were tough people
@@beckycracraft3438 you can do both. I prefer cooked meat. I tried it raw once with a longer time for the water bath. It was ok and delicious.
You have helped me to try pressure canning, how did you do this? First you talk to us like adults, giving us step by step instructions, talking in a normal way and not fast. You give us science info to keep us safe. And im so grateful for your classes online. Im learning so much on how to provide for my family's health with herbs and canning! You are awesome!😊
How it go Tammie? I think I'm gonna give it a shot this weekend
It might be stupid, but seeing you expecting made me smile and go back in time. 77 years old now, and best souvernirs was the feelings my 5 kids brought me, enjoy every moment with your children, the only thing that will bring you soughing tought when you're old and in pain is going to be those souvenirs.
I have always browned ground beef in the oven, but I might try that method! I love having the beef ready for casseroles, soups, chili’s, and spaghetti. Plus, you keep a lot out of the freezer!
First thing I thought was, why not brown it! And why did she pour all that nutrient rich broth out???
I fry mine in a huge cast iron skillet, but leave a little pink to the meat, just fry lightly, otherwise hamburger turns into granules. Keep the fat with the hamburger for flavor. We're going to need fats in our diet. Thanks for the video.
Not to mention, losing all that meattt should the power be down for oo long...dry ice goes fast when folks realize it's gonna be awhile before the power company can replace a transformer, or erect a new pole and get the power going again. You can make patties and can them too, or meatballs.
I just found your channel today. I appreciate your calm even tone while explaining all of these details. I look forward to watching more of your pots!
Thanks and welcome!
Totally agree. She's a great teacher 😊.
Thank you you for teaching more people about this wonderful process! We always can up a LOT of ground meats because, well, we are ranchers and have great access to a lot of healthy, beautiful beef and pork! Shelf stable ground meats that are waiting for fast and easy meals is such a blessing. I find myself always grabbing some during the busy summer months!
I just wanted to thank you for blessing me and my family with your content. You’re a beautiful, encouraging, kind and hardworking family. Hope you all are having a happy day!
You are so welcome.
I want to be Carolyn when I grow up.😊
Great vid! Please don't do the initial drain in the sink drain, do it over a large bowl & let the fat solidify. Scoop the solid fat & dispose. Fat will clog your drains.
This old plumber almost had a coronary in sympathy with her drains.
Amen!
When I did mine, I saved the liquid, separated the fat, and got 3 half-pints of tallow for cooking! I also made beef broth but I'm not sure how that turned out!
Definitely not good for septic systems either.
I had the same thought -- drizzle the liquid over chicken and dog food, freeze the tallow for cooking or winter bird feeding.
Love to all from the MN countryside 💌
You are such a great teacher. I love canned meat. I can a lot of moose and deer mostly but have canned elk and pork and lots of chicken too, it’s so good and handy. Great video. Thanks ❄️🇨🇦❄️
How long does can meat last
Another fat removal solution, without removing a the flavor in the liquid that you dumped down the drain, would be to remove the beef, chill the liquid, then remove the solid sheet of fat that forms on the top. I realize that this would be more time consuming but you wouldn't loose so much flavor.
That’s what I would do. I wouldn’t want to pour it down my drain because of the risk of clogging up the pipes. Plumbers are pricey.
Why remove the fat?? The beef fat is healthy! Its a myth, perpetuated by big pharma, that eating fat is bad for you! (Except for trans fat). High cholesterol being bad is also a myth, to get people to spend billions$$ on toxic statin drugs. When u eat fat, your body burns it directly as fuel. Eating carbs and sugar causes your body to store fat.
@@suesmoot1199 My jaw dropped when I saw her do that. NOOOOO!
In the process of building my own home. These videos give me a great idea as to what I need to make space for ahead of time.
I bought a 1917 house, and my two biggest things were space for a nice size garden and a storage pantry in the basement. If you have the ability to make a pantry at basement level, it will keep the same temp year round. If not, consider putting one where the temp will flux the least. Best of luck on your plans!
@@joanies6778 I'm building in the Caribbean so the temperature dosen't fluctuate too much. I am considering building a root cellar into the hillside
@@CosmiccoffeecupThat will be amazing!
Great explanations and very clear!!
Visuals are golden for the newbies! The first time I pressure canned, I was so confused about what the proper venting looked like. I checked the internet, but still wasn't sure. Mine doesn't have the gauge, so my hula was salsa dancing... I've since gotten all that info right. Great explanations!
Lol, hula salsa dancing! Love it!
Lol salsa dancing, that’s a good one! I use “twerking” to explain when mine is being naughty and needs to calm down.
@@CourtneyBStylisteducation Mine often twerk.
Yes! Tweaking is more like it! 🤣
Thank you! You have helped me master canning chicken & just last week I was considering moving on to Hamburg!!!! Thank you so much for all you are doing to help so many people become comfortable with survival tools that died with our grandparents! May God continue to Bless you & your beautiful family!! 🌷🙏🏻
That is great!
@@HomesteadingFamily 🌷🙏🏻💕
How do you do it with out a canner? My grandmother ms are passed but I don’t remember a spitting pressure? So much conflicting informed. 😩😩
@@connectingseas7173 Canning any type of meat without a pressure canner is NOT recommend, due to possible chance of botulism, which you can't smell/taste/see & can die from (I believe there is no cure for its symptoms either, but I could be wrong on that). Please just don't do it! It's safest to get a pressure canner!!! Before pressure canners became common people used to water bath can everything, but we know better now & have more tools/knowledge to keep us safe. God Bless!!
@connectingseas7173 people waterbath canned meat for hundreds of years without issue. 3 hour is the rule for wb meat.
Garlic and onion, hold the salt. We don't add extra salt since we're both heart patients, but we put garlic and onion in EVERYTHING!
@Disabled.Megatron Yup, delicious too!
Salt is actually good for u, they've done studies all over the world that has proven it,,the food pyramid is wrong, they want u to eat alot of bread, dairy, cheese,,,it should be eat meat & veggies, less bread,eggs are good for u too & salt is good for u, we've been lied to all our lives cause the big pharma & the food industry are in bed together, do your research
Awesome video. I've had my pressure canner for a year and have only used it to water bath can. I've been intimidated by pressure canning. You broke the steps down in an easy and concise way. I'm going to give it a try. Thank you!
Glad it was helpful!
Andrea, it's not so scary once you give it a try. One thing, if you dont have enough full jars in the canner, fill some with clean water.
Have fun❣
@@heatherk8931 Thank you! That is good advice. I wondered about that after watching another canning video.
I felt that way last year with doing chicken both deboned thighs n non deboned thighs n legs n its great. You will be a bit nervous too probably first time you use it bc it's as if we still keep feeling I hope I don't give my family food poisoning n once no one gets sick you have a big sigh of relief n wish you did more haha or how it was for me lol
We've been canning fruits and veggies off our property for about 20 years. It was your videos that got us into canning meats and it is rewarding. Thank you...and congratulations.
I just opened canned ground beef from 2021 to use with spaghetti and it tasted amazing!! Canning up more today!
Another great video; well done and very informative? Two question: Does boiling the meat reduce the beef flavor? Could you defat the water you boiled the meat in and use that as your canning liquids to help keep that beef flavor? Thank you for sharing your knowledge.
What a Great instructor! I just learned so much. 😊
I took your canning class and it was awesome! Worth every penny and I was a canner before however used old methods that are no longer considered safe. You are such a blessing to this 69 year old who only wants safe food for my family. Thank You!
Wonderful!
Thank you so much for taking your time to help us get back to the basics!
You are so welcome!
I really like watching you you show us how to do things and you open my mind to things I can do. Thank you
Thank you so much for your thorough easy to understand videos. I’m just beginning to pressure can and was scared to do meat. But your videos and relaxing voice make it feel natural. Iv done the beef stew and the ground beef. I wouldn’t hate seeing more!
Congratulations on the new baby 😊
That's wonderful!
Awesome!
First off congratulations on the blessing of the addition to the Homestead with the baby!
Thank you, for sharing your lifestyle. Your family are a blessing!
Both of your teaching style and approaches are very helpful and perfect for us, and we look forward to expanding our canning abilities as we strive to Homestead.
Many blessings and Shalom!
I love my canned hamburger! I keep most of the fat on the beef in the jar. I like the healthy fat. I also add a teaspoon of dried broth to up the flavor a bit. I have done taco and my kids love that for quick lunches or meals when mom and dad are gone on a date!
I would keep the fat also. I don't understand why you'd need to remove the fat for canning.
@Renee Stewart Most people say it is because of the possibility of the oil/fat turning rancid in the jar. I use up my meat well within a year, so that is not valid in my world. Haha
Oh ok
I canned some just a few nights ago and it tastes weird, not like regular beef. Is this because im new? Everything was good, sealed…I just don’t like the taste.
@@rachelbrown8205 Howdy, so the taste is a bit different. I usually use heavy seasonings on it. It was not my favorite at first but now I really like it. Maybe because it is so much easier than defrosting meat!
I have to say I was stunned watching this in how so much meat was boiled in 1 pot and then strained in getting rid of All the fat content... Canning very lean hamburger must be for people watching their calorie intake and must taste bland 🤔.
I for years have canned all types of meat including bacon,which includes Fat 😋👍... Fat content has Never been an issue when canning meat to include hamburger for me and I would Never get rid of all the fat content that is necessary for the meat to be filling and taste great...
I cook the meat in a large cast iron skillet to about 80% and then strain the excess fat from the meat before I place them into the jars... after cooling there is a small layer of fat on top of the meat which also seals and adds to the life span of the canned meat.... Most of my canned jars of hamburger right now are 2 to 3 years old and they still look and taste as the day I canned them... This video is Not the first time I have seen people claiming that the Fat wiil go Rancid... In a polite way I say bs 🙄.
I also make my own chicken stock that I use in all my canning which includes 6 vegetables And the skin - fat and bones... I still have 1 jar of chicken thighs that will be 10 years old this coming February,it still looks the same the day I canned them...
I clean my jars with warm water,soap and a little of bleach in the water... After rinsing the jars,I place them in the oven at 180deg until I am ready to fill them...
I still live nearby my Great Grandparents Homestead who came here from the Carolinas on a covered wagon pulled by cows in the very early 1900's... I learned many things from them when I was a young boy and later still from my Grandparents as I grew up,I am 67yrs old now... Canning is Not hard... You can cann almost anything... Dont believe everything people say on TV or in media videos,do your own research to find the truth 👍😎🇺🇸.
You are awesome! Great teaching!! Praying for you and your family!!
You are so correct; the appearance of the ground beef in the jar is not the best but I tell you the convenience and flavor is a huge time saver.
love your videos...have been watching you and RoseRed for a year now. Learning a lot from both of you ladies.
One of the dest canning videos I’ve seen. She’s a real natural. She’s great!!
I would love to see a video of a kitchen tour and your most favourite things and what every country kitchen needs to live your families lifestyle.
Thank you.
I have always been worried about doing canning myself - but you give great guidance!
I will try this!
I'm so nervous I won't like the texture. BUT the benefits are amazing and you offer such great tips. This might be a weekend project!
Texture will change. We just try to use mega seasoning or sauce recipes and get used to it.
Texture is certainly different but I’m going to use mine to make a "meat sauce" version with the marinara sauce. Since it will be mixed with pasta I think that will mask the texture. I did fry onions and added the ground beef but it was so-so. BUT in a dire circumstance then I’m sure our hunger will make it the best thing to eat, lol! Per Benjamin Franklin "hunger is the best pickle".
I REALLY APPRECIATE THAT YOU THOROUGHLY AND PROPERLY INSTRUCT PEOPLE HOW TO PRESSURE CAN. THANK YOU 🥰
Absolutely the best canning video on the internet. Always my go to when canning anything. Thanks for all your hard work in putting these vids together
Thanks for watching!
This really is quick and easy. I've canned 20 lbs and tested it. Just fine. I also made big pots of spagetti sauce and chili. You can them and the food is heat and eat.
You inspired me, though I did not want to make the watery beef ...soup.
I did and drained it and it turned out beautifully!
I love having ground beef on the shelf. As you said, it is so versatile and the best home 'fast food', So many uses. Love your videos Carolyn! GOD bless
You’re like a practical Martha Stewart 😊
I love canning meat! I have some chicken breasts and some roast beef in the fridge waiting for the canner. Another way I like to can ground beef is meatballs. Suttons Daze has a video showing how to can them in broth or pasta sauce. They are good both ways! Thanks for the step-by-step.
I just canned lima (butter) beans today with my pressure canner. It was tricky at first getting the PSI just right on a glass top stove, but after the logistics were figured out, it was good fun! I need more jars because I'm raring to go bigger, with meat! The prices are getting out of control so I'm growing our food and trying to buy cheap stuff to can. I will check my seals tomorrow. I pray they're perfect! Thanks for the vid! 🙏✝️ 😁😊
This was the most informative video on canning! Super awesome. Thank you for making this video.
Glad you enjoyed it!
I'm a novice at canning and never considered doing ground beef or stew this way. I've ran out of freezer space so will give it a try.
Cheers👍
About to empty my freezer and do this! 💕💕💕 I always learn a lot from you!💕💕💕
Thank you for the patient and thorough videos. I have been wanting to try this for a year but was hesitant. You inspire confidence to try! ❤️
I came across your show and after seeing it I ordered my American Canner. I just got it and will be getting it ready this weekend. I can’t wait to start on this new journey. Thank you for all the info you provide and for being an inspiration to me and I’m sure others.
Wonderful!
I just canned my first ground beef! Thanks for the great tutorial!
If you are sanitizing your ( boiling under water for 10- 15 min) jars, lids, ladle tongs, spoon, etc......in separate pot of water.
Plus have your meat already boiling at 240+ degrees. Using only freshly sanitized jars, pulling out (with tongs or jar puller) drain & fill immediately with boiling food & wipe rims. Place on just sanitized lids (touching only the edges, using sanitized tongs for this). Place in prepared open water bath & cook for 45-60 min. Continuing as any other canning process.
Been doing it this way for almost 1/2 century. Never an issue, always tasty.
Because you are continually sanitizing everything as you go, not just cleaning utensils and jars... No bacteria has a chance to form. Odds are about the same as using a pressurized canner
Yes there is a greater risk of being scaled, but, since I can't afford the pressure canner. A risk I'm willing to take, to have fresh meat on the shelf. Buy at low prices & store for later use.
I'm sure people must of done it in a very similar way 100+ years ago. My grandmother never had a pressurized canner.
Botulism is air born, no other way to « sanitize » it than pressure can it. And is deadly. I won’t take a chance.
Thank you for the water bath instructions. I have a pressure canner but need replacement parts. I would almost rather water bath anyway.
I love having canned meats on the shelf, so easy for quick dinners.
Thank u for teaching us newbys the right way.blessings to u and yours..
Love your channel. I haven’t started canning yet, still need the pressure canner. Your instructions really help to not feel so overwhelmed and scared to start.
Thank you for sharing your talent with us all. Canning and gi making is a lost art these days. My mother did a great deal of canning but her body is broken and it is hard for her.
Your a wonderful teacher! God bless you and your family! ❤
Thank you so much!
Wonderful and thorough tutorial. Thank you. I canned some chicken we raised last year and LOVED having that meat on the ready. If I ever find an epic ground beef sale, I’m going to do this.
I adore having home canned ground beef on hand. Sausage is my next endeavor.
What an awesome, well planned video. This is a great one for beginners and experienced canners both!
Glad you enjoyed it!
Great video! You are an excellent teacher! I have about 20 lbs of grass fed ground beef in the freezer that is very close to its "best by" date and you inspired me to take out 14 lbs of it to get canned tomorrow. In fact, any time I have meat in the freezer that I know won't get used in time I'm going to just can it. And when the canned meat gets too close to its "best by" date I'll just put it in the freeze dryer. No more waste! 🙂
You are so knowledgeable and thorough. Thank you for sharing your knowledge 🥰
Glad it was helpful!
Water -bath is also an option for canning meats. I've had relatives who used the water-bath for everything. It's amazing too!!!!!
Pressure canners are required for low acid foods, like meats, soups and vegetables.
Excellent through presentation. Thanks for this. I have been watching for years and always enjoy your work and help.
Looking fabulous Caroline! God Bless.
Yes! I have canned ground beef dry (IE. just a bit of water) but can't stand the smell of it when I use it. To me, it smells like dog food. So, I always add some plain tomato juice before capping it. It doesn't smell like dog food that way. You can drain the juice before use or reserve the juice and use it in the recipe.
Great tip! I thought it smelled like cat food.
Rinse tge jars w vinegar maybe it was the jars
Yep it stinks
Love having ground beef on my shelf. Especially for chili
✨💜✨ ☕️ Thank you so much for sharing your work for your Family! Speaking of Family “Congratulations “ looks like your adding another very special someone to your household!🙏✨💜✨🫶 hello from SD 😊
The Amish have never used pressure canners, just water bath your meat for 3 hrs. The Amish don't get sick.
I love all the information on why you do the canning process and all of the information on your options for canning! I'm really enjoying your videos!
I have always canned my ground beef and tomatoes with peppers and onions in them of course both with a pressure canner. I also use half ping and or pint jars.
Absolutely my MOST FAVORITE meat to can!! I use it so much!!
I just did this today with 17lbs of ground beef, great detailed video. Mine was an 80/20 mix so there was a lot of fat to drain off and I'm not allowed to put it down the drain, clogged it before. With 17+ lbs, I did 7 qts and about 2.5lbs left over to make a pasta dinner with tomato sauce and roasted red peppers! Yum. This really inspired me to do more meats now, so easy, just have to dedicate almost the whole day with added cleanup. Excellent, thank you!
Thank you for answering all my questions about my upcoming project.
I'm new to your channel and I'm so impressed! You present the videos excellently, well done. I look forward to seeing much more xxx
Haven't watched in awhile, I miss your channels wholesome nature.
Excellent tip, thank you....Yes, do not can ground beef raw, don't add broth either, it will make it mushy... I just cook, drain and pack into jars. I also buy ground beef when it's on sale and it doesn't have to be the lean either.... You can also rinse it off under hot water after you've cooked it to rid even more of the fat. Don't get me wrong, I'd love to do it the perfect way but when you are poor, you have to make the best of what you can get.
OK, this is my first ti9me on this channel, and les then 40 seconds in and I'm so glad to see that these folks have a bunch of kids!! Love it
Thanks for watching!
I bought your course last year and bit the bullet to buy a canner like yours. I canned green beans I grew. I normally cant stand green beans and they tasted absolutely amazing. The best beans Ive ever had! Thank you!
Sounds great! There is nothing like home canned green beans!
Just located your channel your video on Canning ground beef the way you were given us. The instructions reminded me of a schoolteacher lol I loved it so easy to follow. Thank you for your videos.
I love love love having canned ground beef. So handy. I can it mine in beef broth.
Thank you, I really enjoy the videos your family shares, always filled with wonderful information and sunshine! Bless you and your family 🙏🏻
Thank you! This is high on my list to get done. I appreciate your teaching.
Great video never have canned my ground beef by boiling it first. Thank you.👍🙏🙋🏻♀️
I've been canning ground meats for years but fell away due to health trouble. Since I no longer needed nor could lift my big canner (Im 67 yr old plus all 14 kids are now adults) I use my Electric Nesco canner. RoseRed homestead is a scientist and tested the interior temperatures of food during canning and she recommended the Nesco/Carey canner. I tell my children that if I have a protein and a starch, I can make a good meal. We have car insurance, health insurance and home insurance we also need FOOD INSURANCE. 😊
Thank you for sharing this video. I am taking your classes and I am loving them..
I love the look of your ground beef better then any other video I've seen. And tried. I'm definitely using your method next time! Thanks for sharing.
I bought myself a presto (its what i could afford ) but haven't worked up the courage to do my first cook haha you make it look so easy
You can do it!
For me Presto not as heavy. Great canner
This is so helpful. I've wanted to can for years, but I'm so intimidated by the process. I'm terrified I'll mess up and poison my family. You make it look so easy, so I'll hop over to the class! Thank you for such amazing help and inspiration.
I canned ground beef last Monday and then canned sausage Thursday. Love having it on the self.
I can some with just salt for generic usage and then I add taco spices to some and other spices for other dishes I make. Then I can grab for whatever I am making. Fast and easy. Love your teaching videos. Thank you.
I was just telling my husband that he needed to start cooking for himself 😂 I said let’s can hamburger ❤ Thankyou for this!! You look
Amazing. Can’t wait to see that precious baby!! Congratulations 🎊 from Alabama
Today round two on the ground beef. Thank you so much.
Fantastic!
We found a great sale on ground beef and stocked up, using these directions. It turned out great! Thanks for the info about the fat, we had some we canned previously that we left the fat in, so now we're using those up and will replace them with drained beef in the future.
I recently learned how to pressure can and helped a friend. We did white runner beans first 😅and all kinds of pickles we did cold water bath. Looking forward to doing meats. Appreciate your videos very much!