My spiral hams were extremely salty. As a solution to that....after fully defrosting my hams, I allowed them to soak in a sink of cold water for about an hour. That extracted enough of the salty flavor to make them really good. Just as an extra little tip for you if yours is that way also. Wishing you great success on canning your ham!
I watch a lot of canning videos, all good. But, you’re the FIRST l know of, that is perfectly accepting of us who choose to WB everything. I love this, & your different canning project videos! Blessings, dear lady!❤
I'm not only accepting of it....I was ONE of you in my early canning years!! I started canning with only a hot water bath as an option. My Mom only started using a pressure canner somewhere in the 70's....but she still hot water bathed SO many things. Pressure Canning is a bit more convenient to be honest, and I love my pressure canners....but I will NEVER buy into the idea its the ONLY way that low acid foods can be canned safely. And I will let you in on a little secret....once a year, I practice hot water bathing green beans, outside, over an open fire. If there is a failure in the "grid" and the only thing we all have is an open fire in the front yard.....you BET your bottom dollar, I'm going to be well versed in how to preserve food over it!! The U.S is the ONLY place on the globe that has the idea that low acid foods MUST be pressure canned for safety....and that idea is pushed so heavily, its seriously off-putting!! Its fear mongering to be honest!! Generations before us....only hot water bathed. The Amish STILL only hot water bath. Other places around the globe still only hot water bath. And everyone of them is still alive and well.....eating those hot water bathed goods they canned and preserved! So VERY happy to have you here with us Peggy!! Many, many Blessing to you!!
I love your video, so well explained especially for beginners! So glad I came across this. Would like to can ham and bean soup. Your broth looked absolutely delicious! Thank you for sharing! Have a blessed day!
I suggest that you soak your beans overnight, then drain, add fresh water and bring to a boil...simmer for 20 mins. Then fill your jar about 1/3 full with beans, add your pieces of ham to bring it to 1/2 full. Sprinkle in a few chopped fresh onions and any dry seasonings you wish (salt, pepper, parsley?) also....Then finish filling the jar with ham broth. Soup times can be used as long as your jar is only 50% full of solids ....and the other 50% is strained broth. Soup times are PC Pints 60, Quarts 90 Or, hot water bath either size jar 3 hours. Happy canning! 🥰
Yeah....my producer (Roger) has a good sense of humor! Lol!! Sorry it interrupted Tommy's rest, but happy to hear that it gave you both a good giggle!! HUGS!!
Thank you Lorrie! I've been mostly canning single ingredients lately, mainly meats. I have ham cooked as well as pork butt that I need to can. The ham I bought last was not spiral sliced & is so much better than the ones that are - I was amazed! I wish I'd bought more of them. Easter is coming up so hopefully they'll be on sale again. I only need to decide what size jars I want to can with next. Storage shelves are running low, I need to motivate hubby to build or bring in more. I'm guessing Roger did your video edit? Gotta love the choice of background music for your jar filling, LOL! Many Blessings from Deborah in West Virginia!
Yes, Roger always does all of the editing as I dont fully understand the editing program that he uses. He does however have me give my opinion on "how" I want things done. He is pretty awesome!! On the ham....I fully agree that whole hams taste better in my opinion! The spiral hams are kind of dry to me, and much to salty. My favorite hams are from Aldi....whole, bone in, butt ham. THE most amazing ham ever!! Yes....stock up at Easter time...as will we!! Blessings to you Deborah!!
I just put my ham in my caner and here we go, thanks for the video. Now I will wait and then I have a rump roast to can next. Thanks for your teaching on this :)
My absolute pleasure! Just remember to pack cooked meats a little looser, and always cover with broth or water.... And raw meats get packed VERY tightly, and do not need any fluid added....and you will always have success! Hope you enjoy your canned ham!
Welcome to Miller Meadows! We are so happy to have you join us!! Yes, I reuse the lug lids many times. Just always inspect them well to make sure that the canning compound is still in tact and not coming loose from the metal lid. Hope that you continue to find our videos helpful!
Hello Miss Lorrie! Great video. It's funny, I don't much care for ham. I don't hate it, it's just not my favorite. (except for bacon. Something's wrong with you if you don't like bacon😂) But after watching this, I may can up some ham, just to have it on the shelf. You never know.... And I canned my corned beef. It's beautiful! Thanks again for that video!!
My absolute pleasure Judy!! Im so glad that it was helpful to you! My intention is to help others learn and stock their pantry and gain food security....so its always wonderful to hear that people are learning those skills, and that maybe I had a small part in that! It does my heart good to hear of success in your canning projects! I always say....that food that you maybe dont love....is better than no food at all! So I think its an awesome idea for you to put at least a little bit on your shelves for possible days when there may not be other choices in what to eat. Big hugs!!
Smoked hams are usually fully cooked. Unless it was a "cold" smoke process. I can guarantee any store bought ham is heat smoked and fully cooked. Add broth or water to prevent scorching/burning.
Salt is always only a taste "option"....it really does nothing to assist in preservation in heat canning. So, if you feel that your particular meat needs some for taste, go ahead and add it. As far as the brown sugar goes....if you use a pressure canner....any kind of sugar with scorch and burn at meat times. Sometimes even trace amounts of sugar in ketchup or natural sugars in tomato and fruit juice products will cause a burnt flavor. If doing your meat via hot water bath....go ahead and add the sugar as it will not burn in the hot water bath.
Yes. Ham is cured and smoked.....and I have canned it for years! I know that the government agencies say that you cant....but, many of us disagree with them. Just remember that heat smoked meats are cooked during the smoking process.....so always cover them with broth when canning, as they will not render enough juice to prevent scorching and drying out during the canning process. If you have a ham that has been "cold smoked" it is raw....and simply pack it extremely tightly into your jars....really press it in there....and add NO fluid as it will make its own as it is processed in the canner. Most hams state right on the package that they are fully cooked. So read your packaging very carefully to know which type you have.
Yes. Cold/room temp ham, and broth. Simply match the temperature of your canner to your food item. And heat your canner a bit slower....I heat over medium heat. It prevents thermal shock and siphoning.
It actually was my favorite brand "For Jars"....BUT....that was the third time I had used that particular lid. So please do not let that discourage you from trying them! They are AMAZING lids!! And, they are not really intended to be reused. I'm just very frugal....and I also experiment a lot with various products to know what their limits are.
Thank you..since I just learned about water bath canning meat what is your opinion on the water bath verses the pressure canner canning meat..can you tell the difference in texture ? Is water bath canning meat taste better? Hams are going on sale for .99 a lb for both butt and shank starting this Sunday so gonna take advantage of the sale..
Water bath canning is always a little bit gentler on things. But the ease and shorter time of the pressure canner is always nice!! Theres not much difference when doing plain meat. I DO hot water bath anything that has any kind of sweetened sauce....or tomato products in it. Things like sloppy joes, chili, bbq beef, spaghetti sauce with meat ect.... The natural and added sugars in sauces like that tend to scorch and burn in the PC, leaving a taste that none of us care for at all. Hot water bathing for the 3 hours does not lend that taste to your finished product. I tend to can a lot of plain meats via the PC....and then I just add sauce or whatever when I open to heat and serve them. So plain beef via PC.... BBQ sauce by hot water bath or steam can.... Throw them together to heat and serve.
@@millermeadows6359 ~Thanks..I canned a copycat recipe for Bushes baked beans of coarse PC’ing and it did taste burnt which sucks because I made several pints..I will make another batch and use the WB method along with making bbq sauce.
Thats always a hard lesson for we canner's to learn. And we ALL learn it. Some people state that they never notice that scorched taste at all....so it may be an individual pallet type thing also. But we have always noticed it in my household....to the point sadly, that some of my canned goods got tossed out years ago due to the burnt flavor. But our loss sure made the chickens happy who enjoyed the extra special treat we gave them!!
This is exactly what I was looking for! I have a huge spiral ham in freezer now looking to can. Thanks.
My spiral hams were extremely salty. As a solution to that....after fully defrosting my hams, I allowed them to soak in a sink of cold water for about an hour. That extracted enough of the salty flavor to make them really good. Just as an extra little tip for you if yours is that way also. Wishing you great success on canning your ham!
Me too ❤
Thank you so much for giving water bath too! Im doing this now. Thank you! ~
I watch a lot of canning videos, all good. But, you’re the FIRST l know of, that is perfectly accepting of us who choose to WB everything. I love this, & your different canning project videos! Blessings, dear lady!❤
I'm not only accepting of it....I was ONE of you in my early canning years!!
I started canning with only a hot water bath as an option. My Mom only started using a pressure canner somewhere in the 70's....but she still hot water bathed SO many things.
Pressure Canning is a bit more convenient to be honest, and I love my pressure canners....but I will NEVER buy into the idea its the ONLY way that low acid foods can be canned safely. And I will let you in on a little secret....once a year, I practice hot water bathing green beans, outside, over an open fire.
If there is a failure in the "grid" and the only thing we all have is an open fire in the front yard.....you BET your bottom dollar, I'm going to be well versed in how to preserve food over it!!
The U.S is the ONLY place on the globe that has the idea that low acid foods MUST be pressure canned for safety....and that idea is pushed so heavily, its seriously off-putting!! Its fear mongering to be honest!!
Generations before us....only hot water bathed.
The Amish STILL only hot water bath.
Other places around the globe still only hot water bath.
And everyone of them is still alive and well.....eating those hot water bathed goods they canned and preserved!
So VERY happy to have you here with us Peggy!! Many, many Blessing to you!!
I LOVE your dog!!! It was on the counter behind you! 🤭
I really like your videos. You make it so simple.
Thank you so much Vickie!! Hope our videos are helpful!
I liked your video. You are very well spoken. Very good advise alsol
I love your video, so well explained especially for beginners! So glad I came across this. Would like to can ham and bean soup. Your broth looked absolutely delicious! Thank you for sharing! Have a blessed day!
I suggest that you soak your beans overnight, then drain, add fresh water and bring to a boil...simmer for 20 mins.
Then fill your jar about 1/3 full with beans, add your pieces of ham to bring it to 1/2 full. Sprinkle in a few chopped fresh onions and any dry seasonings you wish (salt, pepper, parsley?) also....Then finish filling the jar with ham broth.
Soup times can be used as long as your jar is only 50% full of solids ....and the other 50% is strained broth.
Soup times are PC Pints 60, Quarts 90
Or, hot water bath either size jar 3 hours.
Happy canning! 🥰
LOVED this video and the music was GREAT!!! Made us smile and laugh 😊
Tommy was asleep and woke up just to watch your video ❤
Yeah....my producer (Roger) has a good sense of humor! Lol!! Sorry it interrupted Tommy's rest, but happy to hear that it gave you both a good giggle!! HUGS!!
This was very helpful.
I make Navy bean soup with my ham bone and then can that. My pastor really loves it.
Navy bean soup is a fantastic thing to can! I personally just dont do well with any dry bean varieties. Glad that the video was helpful to you!
Thank you Lorrie! I've been mostly canning single ingredients lately, mainly meats. I have ham cooked as well as pork butt that I need to can. The ham I bought last was not spiral sliced & is so much better than the ones that are - I was amazed! I wish I'd bought more of them. Easter is coming up so hopefully they'll be on sale again. I only need to decide what size jars I want to can with next. Storage shelves are running low, I need to motivate hubby to build or bring in more.
I'm guessing Roger did your video edit? Gotta love the choice of background music for your jar filling, LOL!
Many Blessings from Deborah in West Virginia!
Yes, Roger always does all of the editing as I dont fully understand the editing program that he uses. He does however have me give my opinion on "how" I want things done. He is pretty awesome!!
On the ham....I fully agree that whole hams taste better in my opinion! The spiral hams are kind of dry to me, and much to salty. My favorite hams are from Aldi....whole, bone in, butt ham. THE most amazing ham ever!! Yes....stock up at Easter time...as will we!! Blessings to you Deborah!!
I just put my ham in my caner and here we go, thanks for the video. Now I will wait and then I have a rump roast to can next. Thanks for your teaching on this :)
My absolute pleasure! Just remember to pack cooked meats a little looser, and always cover with broth or water....
And raw meats get packed VERY tightly, and do not need any fluid added....and you will always have success!
Hope you enjoy your canned ham!
Some of that ham and beans whit that broth would be perfect to 😊
You are right my TFal is like that and 22 quart and so easy to work with love it
Just found your channel and already love it. Do you use the lug lid over and over? I don’t know how many I’ve tossed.
Welcome to Miller Meadows! We are so happy to have you join us!!
Yes, I reuse the lug lids many times. Just always inspect them well to make sure that the canning compound is still in tact and not coming loose from the metal lid.
Hope that you continue to find our videos helpful!
Hello Miss Lorrie! Great video. It's funny, I don't much care for ham. I don't hate it, it's just not my favorite. (except for bacon. Something's wrong with you if you don't like bacon😂) But after watching this, I may can up some ham, just to have it on the shelf. You never know....
And I canned my corned beef. It's beautiful! Thanks again for that video!!
My absolute pleasure Judy!! Im so glad that it was helpful to you! My intention is to help others learn and stock their pantry and gain food security....so its always wonderful to hear that people are learning those skills, and that maybe I had a small part in that! It does my heart good to hear of success in your canning projects!
I always say....that food that you maybe dont love....is better than no food at all! So I think its an awesome idea for you to put at least a little bit on your shelves for possible days when there may not be other choices in what to eat. Big hugs!!
Did you cook your ham first? I have a smoke ham and I am not sure if i need to cook it. Please advise. Thanks
Smoked hams are usually fully cooked. Unless it was a "cold" smoke process.
I can guarantee any store bought ham is heat smoked and fully cooked.
Add broth or water to prevent scorching/burning.
❤😊
Omg ❤❤ THANK YOU 😊😊
You are so very welcome!!
Thanks for sharing. I have a pig that was smoked but isn't salty. Would you recommend adding salt and what about brown sugar for sweetness?
Salt is always only a taste "option"....it really does nothing to assist in preservation in heat canning. So, if you feel that your particular meat needs some for taste, go ahead and add it. As far as the brown sugar goes....if you use a pressure canner....any kind of sugar with scorch and burn at meat times. Sometimes even trace amounts of sugar in ketchup or natural sugars in tomato and fruit juice products will cause a burnt flavor. If doing your meat via hot water bath....go ahead and add the sugar as it will not burn in the hot water bath.
Can you can brined smoked and /or cured spiral ham?
Yes. Ham is cured and smoked.....and I have canned it for years! I know that the government agencies say that you cant....but, many of us disagree with them.
Just remember that heat smoked meats are cooked during the smoking process.....so always cover them with broth when canning, as they will not render enough juice to prevent scorching and drying out during the canning process.
If you have a ham that has been "cold smoked" it is raw....and simply pack it extremely tightly into your jars....really press it in there....and add NO fluid as it will make its own as it is processed in the canner.
Most hams state right on the package that they are fully cooked. So read your packaging very carefully to know which type you have.
Can pre cooked ham
Can u cold pack ham
Yes. Cold/room temp ham, and broth. Simply match the temperature of your canner to your food item. And heat your canner a bit slower....I heat over medium heat. It prevents thermal shock and siphoning.
On the one that didn’t seal, what brand was it?
It actually was my favorite brand "For Jars"....BUT....that was the third time I had used that particular lid. So please do not let that discourage you from trying them! They are AMAZING lids!! And, they are not really intended to be reused. I'm just very frugal....and I also experiment a lot with various products to know what their limits are.
@@millermeadows6359 I love 4jars!
They are really great lids! I also totally trust Superb lids completely.
Thank you for the information I'm interested in pickling pork for shelf life like the egg video any suggestions. Thanks and God bless
Thank you..since I just learned about water bath canning meat what is your opinion on the water bath verses the pressure canner canning meat..can you tell the difference in texture ? Is water bath canning meat taste better? Hams are going on sale for .99 a lb for both butt and shank starting this Sunday so gonna take advantage of the sale..
Water bath canning is always a little bit gentler on things. But the ease and shorter time of the pressure canner is always nice!! Theres not much difference when doing plain meat. I DO hot water bath anything that has any kind of sweetened sauce....or tomato products in it. Things like sloppy joes, chili, bbq beef, spaghetti sauce with meat ect....
The natural and added sugars in sauces like that tend to scorch and burn in the PC, leaving a taste that none of us care for at all. Hot water bathing for the 3 hours does not lend that taste to your finished product.
I tend to can a lot of plain meats via the PC....and then I just add sauce or whatever when I open to heat and serve them.
So plain beef via PC....
BBQ sauce by hot water bath or steam can....
Throw them together to heat and serve.
@@millermeadows6359 ~Thanks..I canned a copycat recipe for Bushes baked beans of coarse PC’ing and it did taste burnt which sucks because I made several pints..I will make another batch and use the WB method along with making bbq sauce.
Thats always a hard lesson for we canner's to learn. And we ALL learn it. Some people state that they never notice that scorched taste at all....so it may be an individual pallet type thing also. But we have always noticed it in my household....to the point sadly, that some of my canned goods got tossed out years ago due to the burnt flavor. But our loss sure made the chickens happy who enjoyed the extra special treat we gave them!!
Do you ever add potatoes and carrots with raw ham?
I do. I have a video on ham and potato soup if your interested in it?
Quit clanking the jars.😊
This lids you're using are use all over Europe and Germany! RUSSIA WELL ALL over and yesss they are good lolo