I've roasted my beef in the oven for 15 minutes at 425 and raw packed. The roasted beef looks better in the jar and has less "particulate matter" from the beef. Great recipe and I believe that I'll make the veggies also and can in quarts. What I love about having this on the shelf most is when my girls pick up the grands after work and seem worn out, I just say "let me give you dinner tonight." They love that!
I love how you use safe canning methods, but are able to modify recipes so they still come out great. I am a new canner and I have confidence in how you roll. LOL You are a VERY GOOD Teacher. Thank you!
It was gloomy here today in Ontario so I canned this. I am excited to try it as I have never had Mississippi Pot Roast!, I love having meals on a shelf and this will be so handy. I did like your suggestion that if you can just the meat you have more of it and can add other items later. Thanks again Carol for always giving such attention to detail.
This is amazing. You not only found a way to make it taste like Mississippi Pot Roast in a jar but you made it healthier! You avoid all the additives from the mix packets. You hit a home run with that. It's on my list to be canned (which is mostly a list of your recipes) 😘 Thank you!
I made this using venison and it was delicious!! Whole family loved it. I served it open faced sandwich style using Sister Shubert's rolls (warm them for 5-7 min), then open them up, add venison and top with a slice of provolone cheese over the top. Broil to melt the cheese and get crispy edges on the bread.
Making my 4th batch if this today. My husband is an over the road trucker and this is his most requested and #1 favorite meal that we send with him. He just heats it and eats with a microwave cup of rice. We also add carrots and it’s fantastic!
I have watched a lot of your videos and I really like that you explain what and why you are doing what you are doing. It helps me understand for when I can. Thank you. 😊
Can’t wait to try this pot roast. I made chicken enchiladas with black beans and cheese for dinner tonight. It tasted like it was from a restaurant. So good! Thank you.
Sounds great!! I like the look of the texture of the meat. Although before trying this canning recipe I better try out the crock pot version of Mississippi Pot Roast first to make sure we like it Xp
Just had to tell you how much I enjoy your channel! I have made several of your recipes. You switch things up a bit but stick to safe canning guidelines which I love. Yesterday I made Mississippi pot roast in a jar. I couldn’t wait so opened a jar this evening and oh my, it is bursting with flavor! Added a baked potato, home made sauerkraut, left over kale and dinner was served🙂
Recently I saw on TH-cam someone made Mississippi pot roast with pork. I just found a good deal on pork butt and wondered if I could use this recipe using pork not beef. I don’t see why not. I made your Hungarian goulash with pork, not beef also since it was cheaper. What are your thoughts?
Thank you Carol! That looks delicious. I will be canning some of that up soon. Thanks for adapting that recipe for canning - I love Mississippi pot roast. You are so right about looking outside of the box. I’ve recently done a lot of research on canning and botulism. And from everything I’ve found there are no cases listed of botulism where the food was preserved by pressure canning. If there were any, they were not specifically listed as that. Every case (which is very very low anyway) was determined to be by unsafe canning methods, mainly using water bath to can low acid foods. Other cases had nothing to do with canning at all. I was less apprehensive after learning that it is very safe to can especially with pressure canning, if following some simple guidelines. I just can’t stop canning now!! Also, I’ve been watching a group of Canners who just had a CanitupJanuary where each of 11 canners had a canning video each day. The neatest thing was that they had a January challenge. And that challenge was for everyone to only use what you had in your pantry, freezer or fridge for the whole month Of January without going to the grocery store or eating out. I was too late but think that’s a fantastic thing to do. The people that completed the challenge saved a lot of money. So, I will be stocking up my pantry before then to participate next year. Thank you for your time and sharing your wonderful talents!😍😘
kimberly nance yes, canning is so addicting! I love seeing my shelves full of home canned goodness 😊. It’s not that hard to follow the rules and be confident what you’ve canned is safe 😉. What a cool challenge! Love it! Thank you for watching and supporting my channel! 🥰😘
Love this one. My granny and I used to can meat when I was little, but I haven't tried it by myself. I think I will give it a try. Did that sweet pup get a bite? He was sitting so nice😉 I really enjoy your channel!
Country Fun to be honest I’ve not canned much meat either. I find it to look somewhat unappealing in the jar, lol. But I think it’s a great shelf staple and wanted to find a way to enjoy it. I was really happy with the way this recipe turned out so I hope you’ll enjoy it as well. Yes, my babies always get to enjoy anything that’s safe for them to eat. 😊. If you ask them they’ll tell you they’re luxury pups 😂. Thank you for watching and supporting my channel 💕
Help! When I can the jars keep siphoning?? Can’t figure out what to do I have tried leaving jars in canner until I can touch it, don’t exactly know what is finger tight? I think I do that! Always do the warm jars .. warm food… hot jars hot food… same as water ! I can’t figure it out? Do you know?? Appreciate it so much… you are awesome to watch and I have learned. Lot watching you! Thanks Sharon Owens
Carol just wanted to say you are beautiful!!. also I want to say I'm glad I found your channel ,your recipes are so delicious this one made my mouth water. Hugs girlfriend have a wonderful week.🌹
Just now seeing this, it looks delicious! My whole family loves Mississippi Pot Roast! Question: Can you include Clear Jel in the recipe for thickening?
That is such a good point. Because people say if that exact recipe is not in the Ball book or on the National site you can’t can it. But the fact is if you look at other recipes and you understand what is allowed and what isn’t allowed and the reasons why, you can make your own unique recipes. Do you think you could have used clear gel to thinking this in the can?
Kathy Jenkins ClearJel hasn’t been approved for pressure canning. Technically it’s only been used and approved for canning pie fillings. I know some use it but I wouldn’t for that reason. I’m a cautious “adventurous” canner 😉😊
I heard on another TH-cam video that you can't add liquid to raw pack meat, so I thought you couldn't do that. I know you are a safe canner so can you please advise about this? Thanks!
@@carol-thriftychichousewife6231 OMG, you are certainly fast to respond. Thank you so much! I have learned a lot from you and have canned several of your recipes in the short time (started a week into Jan this year) I have been canning. We have enjoyed every one! I have never tried the Mississippi Pot Roast because I don't care for the pepperoncini peppers..so I know this will be perfect for us!
I guess you could add a teaspoon of Ranch and Brown Gravy powder when you open the jar to heat it up, too. Maybe drop in a pepper then and just use canned roast so the meat is more versatile and not just one specific dish.
Hello, I love your videos. I'm a new canner, and thought I'd try this recipe. I made it. I have one question, do you ever have spill over from you jars into the water? My jars did, and the jars sealed. I have been looking everywhere for clarification, to weather this is ok. Would you happen to know the answer. Thank you again for your videos and information.
I confused! There's several items in the bouillon product that are not recommended for canning...I realize it's tiny portions...but does it matter? Milk, Potato Flour and yeast. Are the portions tiny enough not to matter? I want to try this recipe
I would not recommend something unsafe. The amounts in BTB are negligible. If you use the organic version I don’t think there are any questionable ingredients
Hi carol, do you think I can safely substitute another type of pickled pepper for the pepperoncini ? I'de like to use Mamma Lil's pickled pappadaw peppers. They are pickled, not fresh!
I know I am way late to this video, but could you add in some beef tallow into the jar before canning instead of butter? It would provide the same mouthfeel as butter and is no different than the fat in the beef. Just wondering if anyone tried this
I have a question. I can raw pack chicken with no broth or very little broth added to the jars but they are filled with their own juice when it is finished. If I add broth as you are, what happens to the juice that is made from the raw meat? Does it overflow? Sorry if this is a silly question. Thanks so much
No such thing as a silly question 😊. I had no problems with overflow. I’ve done bbq pork (raw pork in bbq sauce) and spicy pork both canned with broth or a sauce and have had no issues 😍
Canning question, you seem so knowledgeable about everything! You talk about your weight rocking a couple times per minute... I have a used All American Canner. I’m at a little over 1000 feet, so I do weight gage 15 pounds, and bring my canner dual to 11... but it doesn’t rock like you say it should? It only rocks and rolls closer to 15 pounds on the dial, but I think that’s to much pressure? Should I get my canner checked?
Nicole Sobol that’s a great question! You could have it checked or try replacing your dial gauge. One time I dropped my lid by accident and afterward my dial gauge was off so I ordered a new one. Well, actually two, the first one I ordered from Amazon and was still off so I ordered one from the All American website. I haven’t had anymore trouble since. It’s easy to replace, you just screw it off then screw the new one on. Mine is now spot on. Also, try cleaning the valve to the dial gauge. I periodically used a straw brush and make sure my vent and valve to the gauge are free of mineral deposits. In the meantime, I would go with the weight and make sure it rocks 1-3 times a minute :). Hope that helps.
Nicole, your weight (pressure regulator) will not rock until the pressure buildup in your canner reaches 16 psi. (A 10 lb weight will begin rocking at 11 lbs.) If your dial is correct and you are maintaining 11 lb pressure, your weight will not rock with your 15 lb regulator. As to the accuracy of your dial (gauge) check to see if your county's local extension service can check it for you. If they no longer test them, ask if they know of someone in your area who can test it for you. If that doesn't help google these keywords: how to check canning pressure gauge --- It will return links for videos and extension service references that may be helpful. Hope this helps. A used All American is a deal! Enjoy yours!
Nicole Sobol I think the confusion is due to both gauges being on the AA. I did some more digging to help. 😊 I’m attaching an article that I think will clear up the issue. AA canners are considered weighted gauge so as long as your weight isn’t damaged in any way and you have it on 15psi you should rely on the jiggling to start your processing time. The dial gauge can be + or - 2 and still be accurate. BUT since it’s a WEIGHTED GAUGE canner your dial should read 250* or 15 (15 is listed under the 250*). If I understand you correctly you’re looking at the dial to read 11psi and the weight to start jiggling. That won’t be the case since AA canners are WEIGHTED gauge. So it sounds like everything is working like it should. 😊. But if you find your dial gauge is off by more the + or -2 it’s easily replaced. I hope you’ll read this article bc it really helps in understanding. I hope I haven’t confused the issue... and if I can help in any way please don’t hesitate to ask 💕. www.healthycanning.com/pressure-canners-dial-gauge-or-weighted-gauge#Dual_Gauge. Also, if you didn’t get the manual with your canner I recommend downloading it from your computer. There’s a good section in there about this very issue :)
You are so SWEET to farther dig into this for me!!!! Thank you! Can I ask one more question?! I have been getting a lot of failed seals when I pressure can lately... new lids, I clean with vinegar, no damage to the jars, correct head space. Do you think it could be because I’m not letting it come up to pressure? I’m starting my 10min before I put my weight on to early? I’m also doing a lot of raw pack meat, so cold canned, cold jars... maybe that could be the issue?
Thank goodness, someone who cares about unsafe ingredients! The Internet is over-run with unsafe, poisonous, canning. But it's recently been revealed that Better N Bullion has some sneaky unsafe stuff, too. You seem like such a stickler I thought you'd like to know. Regular bullion works great, and I know, because this recipe is DA BOMB!!
pbamfor1 the pepperoncinis can be hot so look for a jar that says mild. They just lend a really nice flavor. But if you’re not sure you’ll like them just can it up without them... still delish 😋💕
I'm trying to figure out a way to do french dips in a jar! 😅 That's what landed me to this video! We usually cook it by throwing a roast into the Crock-Pot with beef broth, au jus packet and a dry onion soup mix. And that's it in the meat. So I didn't know if that would be safe to jar up or not. The au jus doesn't say gravy on ours and isn't thick at all because it's in so much broth for the dip. But following to see how to substitute the flavors! 😅
@@carol-thriftychichousewife6231 ty!! I just got home and checked and sure enough corn starch is one of the ingredients! Ty!! I'll try and follow your suggestion for substitution!! 💞 Ty as always for your help!
I'm very careful about making sure I use a safe, approved canning recipe/method. That being said, is this recipe actually in the book you use? I think you made some changes with seasoning and things, so i'm wondering if that's something that is ok to do? I just want to make sure i'm canning following the national canning guidelines. Thanks!
MrCrash698 recipe is not from a book. I’m canning beef in stock (per NCHFP guidelines) with added herbs. Here is a link to an article explaining what tweaks are safe in canning per the experts www.healthycanning.com/safe-tweaking-of-home-canning-recipes/
How badly dried out is that meat? Because I tried this and the meat was so dried out in the jar that it was inedible. It was as if the canning process sucked all the moisture out of the meat and in to the jar and turned the meat into cardboard. Don't waste good beef on canning it.
I've roasted my beef in the oven for 15 minutes at 425 and raw packed. The roasted beef looks better in the jar and has less "particulate matter" from the beef. Great recipe and I believe that I'll make the veggies also and can in quarts. What I love about having this on the shelf most is when my girls pick up the grands after work and seem worn out, I just say "let me give you dinner tonight." They love that!
I love how you use safe canning methods, but are able to modify recipes so they still come out great. I am a new canner and I have confidence in how you roll. LOL You are a VERY GOOD Teacher. Thank you!
I canned this today and opened a jar for dinner. We both agreed that it is super delish and I will have to keep canning this forever. Love it.
It was gloomy here today in Ontario so I canned this. I am excited to try it as I have never had Mississippi Pot Roast!, I love having meals on a shelf and this will be so handy. I did like your suggestion that if you can just the meat you have more of it and can add other items later. Thanks again Carol for always giving such attention to detail.
This is amazing. You not only found a way to make it taste like Mississippi Pot Roast in a jar but you made it healthier! You avoid all the additives from the mix packets. You hit a home run with that. It's on my list to be canned (which is mostly a list of your recipes) 😘 Thank you!
I made this using venison and it was delicious!! Whole family loved it. I served it open faced sandwich style using Sister Shubert's rolls (warm them for 5-7 min), then open them up, add venison and top with a slice of provolone cheese over the top. Broil to melt the cheese and get crispy edges on the bread.
Wonderful recipe thank you Carol. I have this in my canner right now :).
I never get tired of your canning videos. Just got through finishing canning green beans myself.
Making my 4th batch if this today. My husband is an over the road trucker and this is his most requested and #1 favorite meal that we send with him. He just heats it and eats with a microwave cup of rice. We also add carrots and it’s fantastic!
I love this recipe but never considered canning it. Great idea. Thank you for figuring out and sharing the spices for us. 💗💗💗
Made this. It was great!!! Had friends try it. They loved it also.
I love mississippi pot roast, so i might have to try this, this year. Thanks Carol
This is my favorite roast recipe which also works with chicken and pork. I'm surely going to try canning this! I love it over rice. Tfs
Do you follow recipe just sub chicken for pot roast?
Seriously the best pot roast I have EVER had. You are a food genius! My husband talked about this for hours and asked me to can a bunch more ❤️
I have watched a lot of your videos and I really like that you explain what and why you are doing what you are doing. It helps me understand for when I can. Thank you. 😊
I am going to get my roast out of the freezer to dethaw tonight and get it canned up soon. Looks so good. Thanks for the great video! Blessings!
Made this last night. Turned out great. 😊
You might get tired of hearing from me, but you have soooo many good recipes! I canned this today, and it’s ANOTHER tasty dish! Thanks again! 💕
Mom Of6 never get tired of hearing from you ... I appreciate all of your sweet comments 😊💕
Canning polish sausage today !!!!!!! Love doing many things !!!!!
So so happy I found youre channel. I like that you include how to make the canned goods into a meal. Thanks so much
When I used this recipe using pork it was equally delicious! Thanks again for this video!
Yum! I cannot wait to try this! Going on my To Can list for sure! Thanks Carol! 🥰
Thank you!
From the looks of it, you actually made a much healthier version of the Mississippi pot roast.
Excellent ... I just added this recipe to my canning project list. Thank you!
@Jane Cantrell ...Me Too! 👏🏻
Looks like a delicious result. Nice! Like your pouring the remaining vinegar into the canner water.
Another home run Carol! I’m definitely going to try this! Thanks for sharing.🙂
Thank you! I just bought some roast today and wasn't sure how to can it. I will definitely try this!
Can’t wait to try this pot roast. I made chicken enchiladas with black beans and cheese for dinner tonight. It tasted like it was from a restaurant. So good! Thank you.
Linda Francis oh, please share your enchilada recipe! Thanks
@@keepingourhome7271 I used Thrifty Chic housewife’s recipe
Sounds great!! I like the look of the texture of the meat. Although before trying this canning recipe I better try out the crock pot version of Mississippi Pot Roast first to make sure we like it Xp
This is a fun video...thank you!
Thank you for sharing this recipe. My family loves Mississippi Roast. I can't wait to can it. I wonder how this recipe would taste using chicken?
Love your canning recipes!!! I will do both the chicken pot oie and this one also!!! Thank you!!! I am busy shelling purple hull peas!!!
Just had to tell you how much I enjoy your channel! I have made several of your recipes. You switch things up a bit but stick to safe canning guidelines which I love. Yesterday I made Mississippi pot roast in a jar. I couldn’t wait so opened a jar this evening and oh my, it is bursting with flavor! Added a baked potato, home made sauerkraut, left over kale and dinner was served🙂
So glad to have you here! Thank you for the compliment 😊
Recently I saw on TH-cam someone made Mississippi pot roast with pork. I just found a good deal on pork butt and wondered if I could use this recipe using pork not beef. I don’t see why not. I made your Hungarian goulash with pork, not beef also since it was cheaper. What are your thoughts?
@@rlynnmiller5485 it would be perfectly fine 😊
Sounds so good....I never caned before👍💯😁
Thank you Carol! That looks delicious. I will be canning some of that up soon. Thanks for adapting that recipe for canning - I love Mississippi pot roast.
You are so right about looking outside of the box. I’ve recently done a lot of research on canning and botulism. And from everything I’ve found there are no cases listed of botulism where the food was preserved by pressure canning. If there were any, they were not specifically listed as that.
Every case (which is very very low anyway) was determined to be by unsafe canning methods, mainly using water bath to can low acid foods. Other cases had nothing to do with canning at all. I was less apprehensive after learning that it is very safe to can especially with pressure canning, if following some simple guidelines.
I just can’t stop canning now!!
Also, I’ve been watching a group of Canners who just had a CanitupJanuary where each of 11 canners had a canning video each day. The neatest thing was that they had a January challenge. And that challenge was for everyone to only use what you had in your pantry, freezer or fridge for the whole month Of January without going to the grocery store or eating out. I was too late but think that’s a fantastic thing to do. The people that completed the challenge saved a lot of money. So, I will be stocking up my pantry before then to participate next year.
Thank you for your time and sharing your wonderful talents!😍😘
kimberly nance yes, canning is so addicting! I love seeing my shelves full of home canned goodness 😊. It’s not that hard to follow the rules and be confident what you’ve canned is safe 😉. What a cool challenge! Love it! Thank you for watching and supporting my channel! 🥰😘
Carol I know this old video but you look beautiful. This recipe looks great. I just made your French onion soup. It was fabulous.
Thank you 💕
I want to try this, thanks
Going to try this … Thank you! :)
I love this thank you for sharing. I just shared the link to your video on a food storage page I help moderate.
Pam Hartley thank you for supporting my channel :)
I would add a tea spoon of the juice from the peppers.
Love this one. My granny and I used to can meat when I was little, but I haven't tried it by myself. I think I will give it a try.
Did that sweet pup get a bite? He was sitting so nice😉
I really enjoy your channel!
Country Fun to be honest I’ve not canned much meat either. I find it to look somewhat unappealing in the jar, lol. But I think it’s a great shelf staple and wanted to find a way to enjoy it. I was really happy with the way this recipe turned out so I hope you’ll enjoy it as well. Yes, my babies always get to enjoy anything that’s safe for them to eat. 😊. If you ask them they’ll tell you they’re luxury pups 😂. Thank you for watching and supporting my channel 💕
This looks awesome! How much broth did you make ahead of time? Thank you!
Help! When I can the jars keep siphoning?? Can’t figure out what to do
I have tried leaving jars in canner until I can touch it, don’t exactly know what is finger tight? I think I do that! Always do the warm jars .. warm food… hot jars hot food… same as water ! I can’t figure it out? Do you know??
Appreciate it so much… you are awesome to watch and I have learned. Lot watching you!
Thanks
Sharon Owens
Here’s a great article that might help
www.healthycanning.com/loss-of-liquid-during-home-canning/#What_causes_loss_of_liquid_during_home_canning
👍
Carol just wanted to say you are beautiful!!. also I want to say I'm glad I found your channel ,your recipes are so delicious this one made my mouth water. Hugs girlfriend have a wonderful week.🌹
Pamela Prescott hugs right back! 🤗💕
Just now seeing this, it looks delicious! My whole family loves Mississippi Pot Roast! Question: Can you include Clear Jel in the recipe for thickening?
ClearJel has not been tested for pressure canning to my knowledge
Do you have a recommendation for replacing the better than bouillon and kitchen bouquet for a low sodium diet restriction?
BTB makes a low sodium version. You can use any beef stock and omit the kitchen bouquet. They just add extra flavor 😊
That is such a good point. Because people say if that exact recipe is not in the Ball book or on the National site you can’t can it. But the fact is if you look at other recipes and you understand what is allowed and what isn’t allowed and the reasons why, you can make your own unique recipes. Do you think you could have used clear gel to thinking this in the can?
Kathy Jenkins ClearJel hasn’t been approved for pressure canning. Technically it’s only been used and approved for canning pie fillings. I know some use it but I wouldn’t for that reason. I’m a cautious “adventurous” canner 😉😊
I heard on another TH-cam video that you can't add liquid to raw pack meat, so I thought you couldn't do that. I know you are a safe canner so can you please advise about this? Thanks!
This looks delicious! Thank you for the recipe/video! Would it be safe to can omitting the pepperoncini peppers?
Yes you can omit the peppers 😊
@@carol-thriftychichousewife6231 OMG, you are certainly fast to respond. Thank you so much! I have learned a lot from you and have canned several of your recipes in the short time (started a week into Jan this year) I have been canning. We have enjoyed every one! I have never tried the Mississippi Pot Roast because I don't care for the pepperoncini peppers..so I know this will be perfect for us!
I smell it from lol 😂👍❤️
I guess you could add a teaspoon of Ranch and Brown Gravy powder when you open the jar to heat it up, too. Maybe drop in a pepper then and just use canned roast so the meat is more versatile and not just one specific dish.
eckankar you absolutely could...
Would you think it would be ok to use everything except the ranch seasoning and just add that later when it is heated up?
Yes
Is there an alternate to that type of pepper? I have hot peppers, jalapeno, and chili right now only.
You can use any pepper
I wonder how it would come out if you add some of the ranch packet butter when you reheat it
That would be fine to do
I just make a little rue in a frying pan and dump my canned stew in and let it make gravy before eating.
You covered that 🤣
Hello, I love your videos. I'm a new canner, and thought I'd try this recipe. I made it. I have one question, do you ever have spill over from you jars into the water? My jars did, and the jars sealed. I have been looking everywhere for clarification, to weather this is ok. Would you happen to know the answer. Thank you again for your videos and information.
A C yes, it’s common for some spill over during the canning process, so no worries as long as your jars seal. 😊
A C the other thing I should add is it should be minimal. If it’s a lot maybe your headspace was off. Hope that helps 😊
I confused! There's several items in the bouillon product that are not recommended for canning...I realize it's tiny portions...but does it matter? Milk, Potato Flour and yeast. Are the portions tiny enough not to matter? I want to try this recipe
I would not recommend something unsafe. The amounts in BTB are negligible. If you use the organic version I don’t think there are any questionable ingredients
Do you have to refrigerate the beef base after opening.
Yes but it has a long shelf life after opening 😊
Hi carol, do you think I can safely substitute another type of pickled pepper for the pepperoncini ? I'de like to use Mamma Lil's pickled pappadaw peppers. They are pickled, not fresh!
Absolutely! I peppers are always interchangeable... love pappadew peppers 😁
@@carol-thriftychichousewife6231 Thanks so much! As usual, you rock!
This serves 2 in a pint, correct?
Yes
I know I am way late to this video, but could you add in some beef tallow into the jar before canning instead of butter? It would provide the same mouthfeel as butter and is no different than the fat in the beef. Just wondering if anyone tried this
No I cannot recommend that. I did not use any butter in this recipe… dairy and extra fats are considered safe for canning
I have a question. I can raw pack chicken with no broth or very little broth added to the jars but they are filled with their own juice when it is finished. If I add broth as you are, what happens to the juice that is made from the raw meat? Does it overflow? Sorry if this is a silly question. Thanks so much
No such thing as a silly question 😊. I had no problems with overflow. I’ve done bbq pork (raw pork in bbq sauce) and spicy pork both canned with broth or a sauce and have had no issues 😍
Canning question, you seem so knowledgeable about everything! You talk about your weight rocking a couple times per minute... I have a used All American Canner. I’m at a little over 1000 feet, so I do weight gage 15 pounds, and bring my canner dual to 11... but it doesn’t rock like you say it should? It only rocks and rolls closer to 15 pounds on the dial, but I think that’s to much pressure? Should I get my canner checked?
Nicole Sobol that’s a great question! You could have it checked or try replacing your dial gauge. One time I dropped my lid by accident and afterward my dial gauge was off so I ordered a new one. Well, actually two, the first one I ordered from Amazon and was still off so I ordered one from the All American website. I haven’t had anymore trouble since. It’s easy to replace, you just screw it off then screw the new one on. Mine is now spot on. Also, try cleaning the valve to the dial gauge. I periodically used a straw brush and make sure my vent and valve to the gauge are free of mineral deposits. In the meantime, I would go with the weight and make sure it rocks 1-3 times a minute :). Hope that helps.
Nicole Sobol here’s a video where I demonstrate cleaning the vent and valve th-cam.com/video/_PBTYWAFdjE/w-d-xo.html
Nicole, your weight (pressure regulator) will not rock until the pressure buildup in your canner reaches 16 psi. (A 10 lb weight will begin rocking at 11 lbs.) If your dial is correct and you are maintaining 11 lb pressure, your weight will not rock with your 15 lb regulator. As to the accuracy of your dial (gauge) check to see if your county's local extension service can check it for you. If they no longer test them, ask if they know of someone in your area who can test it for you. If that doesn't help google these keywords: how to check canning pressure gauge --- It will return links for videos and extension service references that may be helpful.
Hope this helps. A used All American is a deal! Enjoy yours!
Nicole Sobol I think the confusion is due to both gauges being on the AA. I did some more digging to help. 😊 I’m attaching an article that I think will clear up the issue. AA canners are considered weighted gauge so as long as your weight isn’t damaged in any way and you have it on 15psi you should rely on the jiggling to start your processing time. The dial gauge can be + or - 2 and still be accurate. BUT since it’s a WEIGHTED GAUGE canner your dial should read 250* or 15 (15 is listed under the 250*). If I understand you correctly you’re looking at the dial to read 11psi and the weight to start jiggling. That won’t be the case since AA canners are WEIGHTED gauge. So it sounds like everything is working like it should. 😊. But if you find your dial gauge is off by more the + or -2 it’s easily replaced. I hope you’ll read this article bc it really helps in understanding. I hope I haven’t confused the issue... and if I can help in any way please don’t hesitate to ask 💕. www.healthycanning.com/pressure-canners-dial-gauge-or-weighted-gauge#Dual_Gauge.
Also, if you didn’t get the manual with your canner I recommend downloading it from your computer. There’s a good section in there about this very issue :)
You are so SWEET to farther dig into this for me!!!! Thank you! Can I ask one more question?! I have been getting a lot of failed seals when I pressure can lately... new lids, I clean with vinegar, no damage to the jars, correct head space. Do you think it could be because I’m not letting it come up to pressure? I’m starting my 10min before I put my weight on to early? I’m also doing a lot of raw pack meat, so cold canned, cold jars... maybe that could be the issue?
Thank goodness, someone who cares about unsafe ingredients! The Internet is over-run with unsafe, poisonous, canning. But it's recently been revealed that Better N Bullion has some sneaky unsafe stuff, too. You seem like such a stickler I thought you'd like to know. Regular bullion works great, and I know, because this recipe is DA BOMB!!
Yikes, I’ve been using better than bullion when canning. What is unsafe about it?
No salt in recipe?
You can season however you prefer
Unless you are precooking your meat,, It's a cold pack so I don't pre heat my jars broth liquid or canning water .
Hard to believe but I have never heard of Mississippi pot roast. Are the peppers used hot ? Hubby doesn't like anything hot at all.
pbamfor1 the pepperoncinis can be hot so look for a jar that says mild. They just lend a really nice flavor. But if you’re not sure you’ll like them just can it up without them... still delish 😋💕
Would it be possible to use the juice the meat makes when cooking in the canner instead of putting broth in the jars?
I’ve not tried that so can’t say how it would turn out but worth a try 😊
I'm trying to figure out a way to do french dips in a jar! 😅 That's what landed me to this video! We usually cook it by throwing a roast into the Crock-Pot with beef broth, au jus packet and a dry onion soup mix. And that's it in the meat. So I didn't know if that would be safe to jar up or not. The au jus doesn't say gravy on ours and isn't thick at all because it's in so much broth for the dip. But following to see how to substitute the flavors! 😅
You should check the ingredients on any seasoning packet you use to be sure there’s nothing in it unsafe for canning
@@carol-thriftychichousewife6231 ty!! I just got home and checked and sure enough corn starch is one of the ingredients! Ty!! I'll try and follow your suggestion for substitution!! 💞 Ty as always for your help!
I'm very careful about making sure I use a safe, approved canning recipe/method. That being said, is this recipe actually in the book you use? I think you made some changes with seasoning and things, so i'm wondering if that's something that is ok to do? I just want to make sure i'm canning following the national canning guidelines. Thanks!
MrCrash698 recipe is not from a book. I’m canning beef in stock (per NCHFP guidelines) with added herbs. Here is a link to an article explaining what tweaks are safe in canning per the experts www.healthycanning.com/safe-tweaking-of-home-canning-recipes/
How badly dried out is that meat? Because I tried this and the meat was so dried out in the jar that it was inedible. It was as if the canning process sucked all the moisture out of the meat and in to the jar and turned the meat into cardboard. Don't waste good beef on canning it.
This is a perfect recipe to can on a chilly day! Thank you for sharing!