New subscriber from Troy NY! Have been curious about canning and your videos made me make the leap! Ordered my Nesco and will be here Thursday! We have been freezing our meat and veggies but this seems more long term and less dependent on the grid. Will be binge watching for a while….
We do exactly that with turkeys. But after we pulled the meat off the carcass we make broth before we can the chick turkey and we put the turkey in the broth. My daughter asked for that for Christmas this year.
That's awesome Jennifer. I have been using chicken broth for canning my turkey. I would love to see your broth making on a video. If you make one, let me know and i will link to from my site when i do the turkeys. :)
We bought a Nesco in 2022 for $220 from Amazon. I've been thinking about getting another one. I've been busy with freeze drying meats VS canning since it lasts longer when properly packaged and stored.
@@jennifergerman6154 That's a great tip. I may make a video doing that in the future if I'm successful at it. I'll be sure to reference you if I do. Thanks!
I love the idea, I am a part-time butcher and end up with a ton of pork, how do you think it would can if we seasoned it with SPG before putting in the jar? please let me know. Thanks for the vid
Hey Todd. Thanks for the comment. Any dry seasonings are usually ok. Be advised, Most seasonings get stronger during the canning process so Less is usually more.
Thanks for that nipple tip! I just got this canner and have canned green beans and dry beans! I definitely missed that if that instruction was there in my ma.
Great video! You answered some questions I had. I haven't canned in years and now have a Nesco to try. How much water did you put inthe canner for the pint jars?
Help! I took my Nesco pressure canner lid gasket off to wash. Now I can't get it back in and the whole lid is off and just won't go back on the right way. Oh no, what have I done! Help!
@@TroyTime02 I have the lid back on now BUT the lid gasket is not cooperating. Please do make a quick video. The instruction booklet only says to make sure the gasket is under the wire with no other info. Thx
Hi, some how I missed the London broil process. Will go back and check it out. So, with this process, when it’s done - the meat is cooked ? Excuse my ignorance - just wondering . Lol. Thanks, and have a good weekend.
Yes, The meat is cooked and ready to be eaten. It's much more appetizing to heat it for a minute or two first in the microwave or on the stovetop when it comes out of the jar. However, in a pinch, you could eat it right out of the jar. Also, the liquid in the jar can be used to make gravy. :) The best part is now it is set for shelf stable storage.
Hi Troy. Good rule of thumb for canning meat is 1 pint equals approximately 1 pound of meat. Makes it convenient to know how many jars to prep for canning process and how many jars of canned meat to use for following recipes. I also add more water to my jars so I have more "juice" to make gravy or to add flavor to rice or pasta. I've been canning for decades in my old faithful Presto stovetop pressure canner and now I'm considering an electric canner for the set it and forget it aspect. Thanks!
@@conniehamilton1781 Great Tip Connie! I wasn't sure how much fat would trim off the loin so I bought extra to make sure i had enough meat. Great having you aboard. :) I hope you do pick up an electric canner. It's nice not tying up a stove burner as well. I can put the canner anywhere I decide. That's a nice benefit I haven't spoken about yet. :)
@@oskosh50 Great Question Ernie! I have seen lots of discussion about that. Generally, they say use it within a couple years. However, most people will tell you it never really goes BAD as long as the seal is intact and it smells ok. Usually people will say the texture and the nutrition starts to lesson after a couple years. I've been eating plenty of things from when a I first started canning a couple years ago and it has all been perfect!
Hey Darlene. Thanks for the question. It is on High. That is what you use for canning. You will always be able to tell because that mode has the E10 countdown whereas the Pressure cook mode does not. Happy Canning! :)
Have you ever had an instance where when you flipped to air tight that it did not seal? ( i only ask, as on my insta pot once in awhile the lid won't seal and the timer starts to count down but unit is not pressurized, i then have to turn off, open lid, slide the gasket around a bit and then restart ( it usually takes after the 2nd time, but i have had a couple times where it took like 4 tries to get it to seal) and your puppy is adorable ( my son in law has 2 boston's)
Great comment Lisa! I haven't had an issue with the canner. I have had that problem with the Insta-pot every once in a while. Usually when I have it really full. The water builds up on the lip of the instapot and it will cause it to have trouble sealing properly. Usually, I dry it off good and re-seal it.
Yes. Water around the top of the instapot is the likely culprit. Especially happens when it is very full. Open the lid, dry the top rim of the pot and you should be good to go. Also make sure the rubber seal is properly seated .
Above 1000 ft sea level it’s the 15 lb weight. Not 5000 as you said. We don’t want to provide false information do we? I’m actually at 1067 ft, so I use the green weight just to be safe. A little more guidance on how much liquid to add, what type of liquid ie water, broth etc would be helpful to your viewers.
Thanks for your videos! I ordered a Carey and am canning chicken as I type this. Watching you gave me the confidence to "jump" in and start canning!!
That’s awesome Pamala. That’s why I make theses videos. 😃❤️
We use the NESCO almost every weekend. We live near lots of farms. Love it. Love the energy in his video!
Thanks Carol. I appreciate the compliment. :)
Enjoy watching your informational videos
New subscriber from Troy NY! Have been curious about canning and your videos made me make the leap! Ordered my Nesco and will be here Thursday! We have been freezing our meat and veggies but this seems more long term and less dependent on the grid. Will be binge watching for a while….
Awesome! welcome to channel. If you have any questions once you start just ask. :)
I love my Carey canner. Its just me and my husband so small batch canning is perfect for us.
Yes!... It's the perfect size. I also love that it doesn't take up one of my stove top burners. :)
I have the Nesco also. I was afraid of the other pressure canners, but I have used Nesco 4 times and so far so good. TFS
That’s awesome Shelia 🙂👍
I also use the turkey bones to makes and can turkey broth. If you roast the bones first it tastes amazing.
Thanks for commenting. I'm going to give that a shot this year. :)
Just got my nesco. I have been canning for most of my adult life…it just got easier and at my age that is good.
Love your energy! New subscriber. 🙋🏻♀️
Thanks Susan. Welcome Aboard! :)
I just bought the Nesco and am doing pork tonight! Glad I found your video.....
Awesome Pat. Good luck!
We do exactly that with turkeys. But after we pulled the meat off the carcass we make broth before we can the chick turkey and we put the turkey in the broth. My daughter asked for that for Christmas this year.
That's awesome Jennifer. I have been using chicken broth for canning my turkey. I would love to see your broth making on a video. If you make one, let me know and i will link to from my site when i do the turkeys. :)
We bought a Nesco in 2022 for $220 from Amazon. I've been thinking about getting another one.
I've been busy with freeze drying meats VS canning since it lasts longer when properly packaged and stored.
Yes, freeze dryers are a great addition as well. :)
I wish I live where you do. Turkey hasnt been .29 a pound in years here. You need to make broth with those bones.
Don’t throw your fat away
You can put it through a meat grinder and freeze it. Make your own pork or beef suet.
Thanks Jennifier. I'll look into that! :)
Slightly freeze it (not solid) prior to grinding and it won’t gum up your meat grinder
@@jennifergerman6154 That's a great tip. I may make a video doing that in the future if I'm successful at it. I'll be sure to reference you if I do. Thanks!
Or render it for lard!
I love the idea, I am a part-time butcher and end up with a ton of pork, how do you think it would can if we seasoned it with SPG before putting in the jar? please let me know. Thanks for the vid
Hey Todd. Thanks for the comment. Any dry seasonings are usually ok. Be advised, Most seasonings get stronger during the canning process so Less is usually more.
Thanks for that nipple tip! I just got this canner and have canned green beans and dry beans! I definitely missed that if that instruction was there in my ma.
I’m confused. What nipple?
they are talking about the vent in the lid@@Myfavorites877
@@sheliahoosier4382 Oh! Never heard it called that.
Over 1K feet is the green one! (just FYI)
Good Catch. I stuck a note in the video description. I'll try to add a pinned comment as well.
@@TroyTime02 I just finally ordered mine after much research- so I knew it right off the top of my head! (I love your videos)
Great video! You answered some questions I had. I haven't canned in years and now have a Nesco to try. How much water did you put inthe canner for the pint jars?
I use 2 Quarts of water when i can pints. :) thanks for the comment. :)
Help! I took my Nesco pressure canner lid gasket off to wash. Now I can't get it back in and the whole lid is off and just won't go back on the right way. Oh no, what have I done! Help!
@@Orange-k4y2y Yes. It can be a little tricky the first time. A few others had a similar problem. I'll try to make a video about this soon.
@@TroyTime02 I have the lid back on now BUT the lid gasket is not cooperating. Please do make a quick video. The instruction booklet only says to make sure the gasket is under the wire with no other info. Thx
November turkey deals!!! I just got my first electric pressure canner from Kohls for less than $80 with a coupon. Waiting for it to be delivered.
Awesome!
Great stuff Amanda! :)
So you think about 7-8 pounds would do 4 quarts?
You will probably need about nine or so pounds for 4 quarts because you’ll be trimming off a decent amount of fat
So pork that is more fatty needs to be hot packed, but when it is lean, it can be cold packed? Thank you!!!
Yes. You are correct. 🙂👍
Hi, some how I missed the London broil process. Will go back and check it out. So, with this process, when it’s done - the meat is cooked ? Excuse my ignorance - just wondering . Lol. Thanks, and have a good weekend.
Yes, The meat is cooked and ready to be eaten. It's much more appetizing to heat it for a minute or two first in the microwave or on the stovetop when it comes out of the jar. However, in a pinch, you could eat it right out of the jar. Also, the liquid in the jar can be used to make gravy. :) The best part is now it is set for shelf stable storage.
Hi Troy. Good rule of thumb for canning meat is 1 pint equals approximately 1 pound of meat. Makes it convenient to know how many jars to prep for canning process and how many jars of canned meat to use for following recipes. I also add more water to my jars so I have more "juice" to make gravy or to add flavor to rice or pasta. I've been canning for decades in my old faithful Presto stovetop pressure canner and now I'm considering an electric canner for the set it and forget it aspect. Thanks!
@@conniehamilton1781 Great Tip Connie! I wasn't sure how much fat would trim off the loin so I bought extra to make sure i had enough meat.
Great having you aboard. :) I hope you do pick up an electric canner. It's nice not tying up a stove burner as well. I can put the canner anywhere I decide. That's a nice benefit I haven't spoken about yet. :)
Another quick question - if stored in a cool location - what is the shelf life of canes meat ?
@@oskosh50 Great Question Ernie! I have seen lots of discussion about that. Generally, they say use it within a couple years. However, most people will tell you it never really goes BAD as long as the seal is intact and it smells ok. Usually people will say the texture and the nutrition starts to lesson after a couple years.
I've been eating plenty of things from when a I first started canning a couple years ago and it has all been perfect!
Do you have that on pressure cook? It looks like it’s on slow cooker.
Hey Darlene. Thanks for the question. It is on High. That is what you use for canning. You will always be able to tell because that mode has the E10 countdown whereas the Pressure cook mode does not. Happy Canning! :)
Have you ever had an instance where when you flipped to air tight that it did not seal? ( i only ask, as on my insta pot once in awhile the lid won't seal and the timer starts to count down but unit is not pressurized, i then have to turn off, open lid, slide the gasket around a bit and then restart ( it usually takes after the 2nd time, but i have had a couple times where it took like 4 tries to get it to seal) and your puppy is adorable ( my son in law has 2 boston's)
Great comment Lisa!
I haven't had an issue with the canner. I have had that problem with the Insta-pot every once in a while. Usually when I have it really full. The water builds up on the lip of the instapot and it will cause it to have trouble sealing properly. Usually, I dry it off good and re-seal it.
If you wipe rims with vinegar, take another cloth and wet with hot water and wipe the rim again.
Yes. Water around the top of the instapot is the likely culprit. Especially happens when it is very full. Open the lid, dry the top rim of the pot and you should be good to go. Also make sure the rubber seal is properly seated .
Anything over 1000 feet above sea level you use the grean weight.
Yes. That is correct. I do poor job emphasizing that.
Green
Red? 🙂
Above 1000 ft sea level it’s the 15 lb weight. Not 5000 as you said. We don’t want to provide false information do we? I’m actually at 1067 ft, so I use the green weight just to be safe. A little more guidance on how much liquid to add, what type of liquid ie water, broth etc would be helpful to your viewers.
Rodger that. Thanks for the catch. I'll look to go back this weekend and add a visual note to the video correcting it. Thanks for the tips!
Thanks a bunch my chicken legs turned out great thanks for the great advice
Great to hear Bill!
@@TroyTime02 pork loin is next lol them I’m gonna do your ground beef