Buy Meat NOW And Preserve It With NO REFRIGERATION | Prepping | Canning Ground Beef
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- เผยแพร่เมื่อ 29 มี.ค. 2022
- Buy Meat NOW And Preserve It With NO REFRIGERATION | Prepping | Canning Ground Beef
DO THIS NOW BEFORE ITS TO LATE!
More amazing tips:
• Emergency Preparedness...
Meat shortage video:
• Meat Shortage DO THIS ...
Canning meat with out a pressure canner video:
• Preserve Your Meat for...
Remember the usda recommends canned meat storage for one year, but it is commonly known for meat to be canned correctly and stored and last up to 15 years.
Prep now, whether you are a prepper or not the time is now with the meat shortages the food shortages, and the supply and demand is a growing concern with the supply chain issues
prepper or not you need to be prepping! This is why everyone is prepping right now because things are getting bad in this world with shelves going empty.
The inflation and hyperinflation is also another thing that is getting bad, the prices of groceries are going through the roof! and it is super smart to stock up now
stockpile things you will buy eventually and buy them now while it is available and priced lower because prices are going up.
Meat especially may disappear and not be available in coming months! and if meat is available it may be triple the cost meaning only rich people will be able to purchase groceries.
Hyper inflation is here, canning foods is a prepping skill you must learn to be able to go buy meat right now and store it with out refrigeration! and store if for many years. Do this now, meat shortages will consume the world soon and food shortages will plague the world, prepping now for that storm is very smart. The time to learn how to be self reliant is now, the time to buy food and stockpile food is now, the time learn how to can meat long term is now.
Our pressure canner/ all American 921 pressure canner/ amazon link:
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Note we are an amazon affiliate. The price will always be the same to you, on some items we may receive a small commission.
#buymeatnowandpreserveitwithnorefrigeration #prepping #canninggroundbeef
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IMPORTANT NOTE: Store in a cool, clean, dry place where temperatures are below 85 F (between 50-70 F is good) but not freezing temperatures. Rotate foods so the oldest is used first. Try not to keep canned foods more than 1 year. Use canned meats and seafood within 3 years of the date on the package.
38F- 45F degrees and you can reach 15+ YEARS
All microorganisms in the food are now dead, and so cannot feast on the sugars or other nutrients, multiply, and cause spoilage. Because the can is sealed, no new living microorganisms can get in. This is how canned foods can sit at room temperature for over a year and not spoil.
Canning without a pressure canner:
Preserve Your Meat for 1 Year NO REFRIGERATION | prepping | SHTF
th-cam.com/video/VnVXU8lphFE/w-d-xo.html
Wait wait are you really showing people how to pressure can, but you don't save fat?
Next time dump all that liquid into a bowl, put in the fridge overnight, pluck the white hockey puck off the top and discard the liquid.
You now have beef tallow, not only can you cook with it, but it's the world's best skin moisturizer you can use it in your hair too.
If the white pack of fat has some debris in it from cooking, just put a clean pot of boiling water on and drop it in, now let it cool down, then put it in the fridge overnight again, now it should be pure White tallow.
To use it on your skin or hair, simply microwave it until it's a clear liquid.
I use this as my pre-shave oil, as well as hair oil.... Use very little on your hair LOL.
Like a drop or two in your hands and then rub your hands together to spread it fully around
@@Bozemanjustin of corse we save fat.
why not boil it? As far as I know, fat does not last longer than a year unrefridgerated, and there's no way that beef didn't have remnants of fat all over it
@@Bozemanjustin ...but doesnt putting it in your hair/skin make you smell like meat? lol?
@@RiversideHomesteadLife
~Some other ideas for other ways to preserve "meat" and "fish" without Pressure Canning it in glass Mason jars and without freezing it:
(1)Learn how to dehydrate, freeze-dry, salt preserve (sparingly), sun dry, or (hot or cold) smoke (Bradley Smoker device) (jerky) your own "meats" including "fish". Then vacuum pack it for storage.
(2)Also for long term storage learn how "pickle" your own "meats" (I have had pickled pork or beef "sausage" and it was very good) including pickled "fish" is a favorite of mine (most people have eaten Roll Mops or pickled herring but "any type of fish" will work for pickling) also optional to add a little sugar or honey to the "fish brine mixture" in glass Mason jars. Do "not" need a Pressure Canner for this pickling preserving method. This is my brine recipe but you can make your own: "a ratio" of 1 cup of (pickling) vinegar, 7 or 8 cups of water, 1/4 cup of salt (adding sugar or honey, onions and garlic is optional), >>"boil" this brine mixtureminimum (least) amount< of both vinegar and salt (added to water) that gets the job done properly. ii)I would prefer that "meat" be >totally submerged< in the brine mixture and not floating on top. So take this into account. (For sauerkraut a weight is put on top to keep the cabbage submerged under.)
~Also these are just guidelines and heads-up ideas. But in books and on the internet please look this up for yourself, experiment, and do you own research for recipes on all the methods listed in (1) & (2) above. Hope this helps someone in some way.
My grandmother canned all kinds of stuff. she passed and my Dad and I went into her Can house. took some things back home. 34 years and it was still good. If you do it right there's no telling how long it will last. just shows ya how much the FDA knows. Lol
Thank you for posting that, and it’s so true, protect the people from walking down the sidewalk’s put on a helmet…
I think its more about selling lids and liability. Every reputable canner I have watched says the canned goods should be good for many years if done right. I just ate a jar to canned tomatoes from 2017 last night. I thought I had already used them up. They looked and smelled great and were still sealed. I will say the newer lids are not as well made as they were years ago. They changed the formula for the sealing gum when they made the. BPA free abt 4-5 years ago.
I dont have a weight for my all American canner. I didn't even know they came with one
@@AcornHillHomestead
~That is very interesting about the "sealing GUM on the newer" (BPA free) glass Mason jar lids are not as good as the "older" lids >>for sealing properly
good to know
I would recommend "finger tight" instead of "hand tight." The lids have to be able to lift slightly off the jar in order to expel the air and make a nice tight seal. If you tighten too much, you might not give the air a chance to get out and your lids will buckle while trying to lift. Thank you for using good canning methods and for referencing the National Center for Home Food Preservation. You did an excellent job! I teach canning, and you did a fantastic job!
I heard an electric pressure canner is easier for beginners? Is this true? I want to buy one at the end of May but I just don't know which one! I have an electric stove if that makes a difference!
@@ericaharris9015 Yes, an electric canner is easier. I have the All American 915, and Presto 23 qt. manual canners as well as a Presto Digital canner. My go to is the electric canner. Many knowledgeable people don't approve of electric canners, so do your research. You might start with water bath canning to build your confidence. Good luck!
I also want to say I appreciate you showing proper techniques of the NCHFP and USDA. Safety is the #1 rule in food preservation.
@@ericaharris9015 no, there is not enough research to support the use of electric pressure canners. In fact, it appears that the core temperature of jars processed in electric pressure canners does not reach a safe temperature during processing. You're better off just to buy a regular pressure canner and learn how to use it. It should last you a lifetime.
Thank you for the explanation.
Been canning various proteins/stews/broth for 18 months and it is the best skill that I have acquired:)
Adding dried ONION soup mix, rehydrated, instead of plain water is a HUGE game-changer. So MUCH MORE flavor this way.
I agree, I just did 18 qts last week!
I cooled my juice and cut the grease in half. And used the meat juice.
Thank you all I keep hearing that from our pros in the community- 📝 noted! 😊
Did 36 pints of chicken this weekend 🙌🏽🥳
@@CarnivoreNana no seal issues?
I have watched a lot of canning videos. This is, by far, the best one I've watched. Very clear and concise. Thank you!
Never mentioned processing time once your canner has completed venting. 75 minutes for pints & 90 minutes for quarts.
Once your canner vents and you put the weight on you start the timer once the canner hits the necessary pressure. I canned chicken yesterday and it takes some time but it is worth it!
I spent all fall canning ground beef, sausage, chicken and pork tenderloin. Bought alot on sale. Also just went through and emptied all the meat out of my freezer and canned. It's a big job but so worth it. I also canned 50lbs of potatoes.
Lorrie that sounds perfect and that’s the idea right there, I’m glad that you shared that you did this, because this is the thing that people need to be doing, hopefully this video will reach newbies and it’ll reach new preppers and this fantastic skill will get used, super smart thing to know how to do because you never know when you’re going to lose power and you need to preserve meat quickly
I’d like to see a video of canning potatoes
(( hint))
@@OldManZeke1969 I didn't make a video. But it was like doing meat. Washed, cut out bad pieces, washed. Sterilized jars, lids and rings. Stuffed potatoes in jars added hot water little salt. Pressure canned 10lbs for 40 minutes for quarts
@@RiversideHomesteadLife yes, we lose electric pretty quickly where I'm at
@@justanana1297 Thanks for replying Lor. I’m growing multiple bags of potatoes so I’ll definitely need to figure this out.
You can use hot beef stock instead of water if you want and add onions and other dry herb you like.
How do we know what ingredients are not safe to combine? That's what I always wonder.
I bought the usda canning book just to be sure I had all the right info. I haven’t done this before and want to make sure I don’t ruin my preps
I have "blended" vegetables before, and they came out pretty good... equal amounts of onion, green pepper and carrot..Throw a pint of canned hamburger and tomato sauce and you have a pretty easy veggie soup ...
I love this! Totally do agree about adding the water and seasoning. We never know we will always have a good clean water source. I get it in everywhere and in everything I can!
I cook my ground beef with onions and beef stock before I can them...delicious!
Great video! My only contribution would be to “Finger-Tight” those rings on the jars before placing in the canner. I think you said “hand tight”? If you hand tight those rings, you can cause buckling of your lids and your jars won’t seal. Finger tight is using your fingers to screw the rings on until you feel resistance. Never crank down when screwing on the rings…
Yep! I've always heard finger tighten using only one hand and that way it's consistent and not too tight
Mind you, they actually did finger tighten the lids, even though they said hand tighten.
This might give you a little insight about hand tightening or loose tightening.
th-cam.com/video/p40gaCou2Qs/w-d-xo.html
@@davidlovell What a great video!! Very cool!! I commented that that was the largest All American Canner I ever seen!! Thank you! I really enjoyed the video…😀👍♥️
I just got done canning 9 lbs of ground beef, 5 lbs of potatoes, and 16 lbs of chicken! I hadn’t canned in years, but when you see bare meat shelves and pantry shelves you’d better bet I’m gonna preserve food and grow food! Thank you for this timely video!
Ps: I love my Ball Blue Book on Preserving
Great! Thank you for sharing Debra
My husband brought home 20# ground breakfast sausage from a restaurant that closed (he knew the owner since he had worked there too years before). I cooked it up and canned all 20#. Need to precook sausage since there's a lot of grease that could prevent sealing. The same with ground beef. I've canned pork shoulder butt and beef roasts and chicken. It doesn't last as long as I would like because my husband loves it for the taste and convenience. Lol.
It's been a year, is it still good? I'm wanting to do this myself.
You should NEVER drain meat into the sink because the additional fat in the grained liquid can clog your drainage! Also, you could possibly reuse that drained liquid for a soup 😉
Why drain all that flavour away? The fat doesn't go rancid.
We always poured grease down sink, just run hot water behind it. Never had a clogged drain.
Hey. I've been prepping for 5 years now because i knew what was coming (read the book of Revelation) ive canned mince (ground beef) both cooked, raw and in sauce. The raw mince i put no water in. Both pre cooking and raw pack are great..3 years now and still good in jars. I prefer to not add the water..it makes the meat firmer and not watery when you open jar to use it. No way is better just up to individuals. You can also water bath meat for 3-4 hours, rolling boil as the Amish have done for centuries with no botulism ! Govt don't want you to know the old ways of self sufficiency. They use USDA and other scare mongering rules to keep us in fear. Water bathing has been around for eons, no deaths as long as the seal is intact. Use your nose and eyes to know if any canning has failed. Amish re use their lids up to 6 times! I do too...again they say dont reuse because they want you to buy more! Ps. Tap lids with metal spoon. You will hear if seal is still good. A failed lid will have a low hollow sound. You can hear the difference with good seal lids
Good tips! Yes you said it well. We have a water bathing meat video too- like you said, I know no one with any complaints! Pressure canner if you got it, water bath is better than nothing! We have both stocked 🙌🏽
@John Mac Yep…I’m rogue & I can ground beef dry. Better flavor, texture. IMO, just because dry canning ground beef has not been tested by the alphabet agencies, that doesn’t mean it’s unsafe.🤷🏻♀️ If canned with liquid, tho…best done with beef bouillon.👍 If not needing the bouillon when you need the beef, it can be refrigerated for a bit for another use.
You can not smell or see or taste botulism. It will kill you. The “gov’t” does not give a shit how many jars you buy.
This popped up in my notifications for a thumbs up…and since I wrote the comment 2 months ago, the government has decided to remove all expiration dates from canned foods going forward…because they know a food shortage is impending. Can’t be throwing away good food anymore just because the greedy companies want you to buy new. They suggest the same as you do above when you open a can of store bought canned foods with no expiry date -> use your eyes and nose to determine if it’s good. Same as our grandmothers always did. The old ways are making a return through necessity. I’m sure I’ll water bath can things they say I “can’t “ at some point. I already pressure can a lot of stuff they say I can’t. Butter, sausages (dry canned), bacon, heavy cream, tomatoes without acid…etc. If the Amish & other rebels aren’t dying…I’m good.👍
I'm trying to learn all I can before I get my canner & start. I'm at a loss as to why the fat & meat juice gets poured off & other liquid added. If butter can be canned & it is fat, can't I keep the fat in the ground beef & not lose it with all the flavor?
A tip my grandmother passed on to me about the seal: Heat up bees wax and dip the top of the jar in quickly, only enough to cover the seal and screw band. Quickly wipe the excess off. This protects the metal from rust and acts as a secondary seal. Cleaning after opening is simple, as boiling the tops in water causes the wax to melt and rise to the top
wax is edible anyways if it doesn't have any contaminants in it. this is a great idea.
Thank you for the info Raven Rock
@@RiversideHomesteadLife That's a big tip
Can we reuse the melted wax. Bee wax is pretty expensive
@@b2mixherbicide Definitely
Great video! I highly recommend using a tea towel under your jars when putting in hot ingredients & water to avoid shocking the bottoms of the jars. Especially, if you have stone countertops. You won’t notice it right away, maybe not even the first time pressure canning but, the jar will eventually crack around the bottom. Jars are expensive, take every step of precaution to get years out of your investment.
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Wanted to report I followed your method for canning ground beef yesterday 4/26/22 along with my youngest who learned how . Put away 20 lbs between us . 1st time is alittle daunting but we had fun spending the day together and feel accomplished at what we did . Looking forward to next time . Thank you for your awesome tutorials 😊 ❤ 👍
You are so right!!!! Canning meat is so easy. I started with a 16 qt Presto canner at age 64, canned vegetables for a couple weeks then went on to chicken and ground beef. Meats are incredibly easy. I am so sorry I waited so long. There is nothing. scary about pressure canning. I ended up buying a 23 quart Presto too. Love them both and I have not stopped pressure canning since September!!!
Thank you so much for sharing Janette 😀
I got the16 qt Preston. I don't have a gas range. Can I use a canner and use on an electric range? Is there any limitations on the kind of stove?
Yay...I found my answer. Plan to can my chicken tomorrow!
I'm 74 years old, and I'm impressed that someone as young as you know so much about survival that you move into things with such ease. Did your family teach you these things or did you learn it all on your own?
We need your knowledge !! Fools we have been to dismiss the ways of the Elders for the convience of the store shelves. Invaluable resource, the mind of experience, if and when this internet power is off, we're gonna really feel it hard. Stay blessed and I hope there is someone young in your life to learn from you. 🙏🏼🇺🇸
@@dont.ripfuller6587 Thanks. What a lovely response!
I’ve been learning and teaching my kids as well. They used to think I was crazy. Now they see with inflation alone. Food shortages are coming.
@@nvalles2565 'Great idea! They'll be better for it, and it will soak in. You're protecting them!
@cassandra Please Do some videos of your knowledge 👍👍
Make sure that you put the date on it. If you use a marker it will wash off with hot water. Also after you add the water before you put on the lid don't forget to do bubble it in case you have air pockets. I have been doing this for several years.
Thanks Candy!
Don’t want beef in my taco, but turkey meat is yummy 😋 in my taco!!!
What's the meat like to eat? I wasnt expecting the adding water in the jars part! Haha
@@nicidevine6670 my family loves canned Taco turkey meat...our favorite Taco salad :)
What does that mean?
I've been canning for 50 years. Very good instructions, and good advise on the All American canner too. I bought one about a decade ago and wish I could have seen your video then.
Thanks for the video as always. It's so nice to see a husband and wife doing things together, awesome
It’s a lot of fun now that Elyssa has been helping a lot and willing to be in some videos 😊 ( she is shy, but coming around) 🙌🏽
My ex father-in-law would can deer meat. After a yr it would be so soft, tender, and tasty. I live in East Africa half of the year and you don't see a lot of canning (they really need this) there. This was how my grandparents survived the Great Depression (engineered just like today) on a small farm, that and a LOT of work.
I've canned up many pints and quarts of ground beef.
I do the raw pack method.
Pack the ground meat into the jars, add a half teaspoon of canning salt for pints and full teaspoon for quarts, if desired.
Clean off the rims as directed, place lids and rings. Process as directed.
Meat turns out cooked all the way through perfectly.
Donald,
(1)Do you sometimes (pre)cook the ground beef "before" Pressure Canning it "OR" always put raw ground beef in the jars (raw pack method).?
(2)Also added onions would be good.
(3)Do you add any water.?
@@royjohnson465
I don't add anything.
Just the uncooked ground meat and a ½ teaspoon canning salt for pint jars and 1 teaspoons salt for quart jars.
No added water is necessary.
When the meat cooks it will create it's own liquids ( water & fat).
Hope this helps.
@@donaldcadwell3911
~I do see now and thank you. Put ground meat uncooked (raw) in jars with only salt & nothing else. Then "pressure can" it, it makes its own juices and fat.
~A person gave me some advice to add pre-made "homemade bone broth" (not water) to "meat" in glass Mason jars then "pressure can" it. Bone broth (boiled beef leg bones cut in half to expose the marrow) for added nutrition and flavor.
Wouldn't the higher fat content lower shelf life, due to going rancid from fat oxidation. It does seem like you could vacuums seal the jars to further minimize spoilage.
Just for those who don’t know we he talks about canning low acidic foods it’s due to the botulism illness which is common with home canned goods! I just watched an entire educational video on how to prevent this illness and using a pressure canner is the only way. It’s a very important step to prevent this illness. You have to pressure cook it BEFORE consuming.
Thank you!
So glad I came across you’re channel, you have really opened my eyes to canning and on how to do it in different ways. I’ve always had an interest in canning but didn’t know where to begin or how to.
Daniel that makes us feel good to hear!
Super easy! And once you get one time under your belt you will love it and be addicted!!!
You mentioned best storage temps from 38 to 45 degrees. I'm guessing that is for the meat to last up to 15 years. Is there a temperature chart that tells you approx. shelf life ? In a SHTF situation, I would be lucky to keep it at 70 degrees in the summer without power.
That is my question also. If there is a black out in the summer it would be hard to keep them that cool.
This is great! I just bought a few cans of beef and was blown away by the price. I just mentioned to my husband we need to be canning our own! You were reading my mind!!
Perfect that is wonderful to hear
I used to can years ago. I saved my canner but cant find a rubber seal to fit it. I bought a new canner today and going to can meat from our freezer to start. Thank you for the video. I have never canned meat before but it doesn’t look hard just time consuming. Does any one boil their lids these days before use?
Thanks so much for going through every little step. You make this very understandable and not intimidating!
I would suggest using the other end of the jar measure to release the air bubbles from the jars before canning. All canning books suggest you do this before cleaning the rims and placing the lids and bands.
I’ve been pressure canning meat everyday for the past 3 weeks now. When stored correctly it’ll last for awhile as my family’s done for years. Thanks love your channel. I’ve got four canners, two electric ( Nesco, and InstaPot MAX- yes they both are excellent) and two for stove top ( All American canner and 23 quart Presto canner) they all get to 248 degrees for safety. 💕
When canning beef I use half in water and half in beef broth and some I do taco as well. I did some meatballs and I use mushroom powder as it a great binder and tastes 👍🏼
Hot pack jars hot pack food same for cold pack food cold pack jars, ALWAYS heat your lids as the heating process help the seal stick good and tight (finger tight). Also dehydrating veggies and herbs and meat (yes meat) in this these foods can last a long t8me when done correctly.
Thank you guys for patiently showing this for us in detail.
Bought a pressure canner a while ago and Just picked up two boxes of pint mason jars and ten pounds of hamburger and plan to can the hamburger this weekend.
Thanks for that John, sounds like it’s perfect timing, yes it took twice as Long to do the canning because I made a video at the same time lol, so I hope this video helps many people, I hope many people share it to folks that are learning how to can or might be interesting interested in canning,, it is an extremely smart resourceful for money saving prepping move to do right now with everything going on, and it could save a ton of money for some folks, thank you so much for watching will keep pumping out good tips
Good video, thank you for the clearing up potential hangups that are really simple such as the sputtering and what to look for and expect. Will be doing this next week. Been concerned with meat storage because of freezer space limits. This will solve much anxiety for me. Now to find more jars...
Subbed and sharing with these brick walls I'm related to that I keep telling to get busy today , not tomorrow...
I always fill and cap each jar one at the time. Jars sitting out waiting to be covered are subject to dust, bacteria, mold spores, and yeast from the air getting into the jars. Yes, it gets hot; but some bacteria likes it hot! Excellent videos--will be a watcher.
Thank you Sheila- we always welcome pro tips!!! 🙌🏽🙌🏽
Due to the high temp ~240F and time, it kills all if it seals well. But I do like you do most times (depends on what I am canning). I fill a tier's worth and seal and add to canner before doing next tier's jars.
@@redstone1999 I don't want to be that stickler guy, but they found bacteria living in yellowstones hot springs. At over 400 degrees. Of course, those are "extremophiles" but there are always exceptions to every rule. Likewise, they have found bacteria that can utilize arsenic as a food source, and there are mushroom colonies growing inside reactor # 4 in Chernobyl. Life finds a way.
@@johnturtle6649 On the flipside. Those are not good places to do canning. :D
Just finished 26 1/2 pints of ground beef 85% and sweet sausage, seasoned. So good! Peace
Glad to hear
Excellent video! You might mention that soon there may not be REAL meat available. Or, 100% real. Just blends! So, buying/canning/drying meat now is important!
You are 100% correct
exactly. look at the ingredients list of "beyond meat" - it is like 22 different ingredients. Ground beef - just one.
Thank you! You explained it so easy to understand!
First 8 pots of ground meat ; 90 minutes with 15 pounds of pressure,
4h30 after closing the fire I opened the presto ; the jars still have rising bubbles even if they are warm to the touch,
it's really your videos that gave me the courage to get started,
very happy to have found your channel, thank you for all the advices !
Enjoy reading comments like this, thank you very much I truly appreciated it Suz'art!
Just the information I was looking for ! Thankyou
Nice presentation.I have 2 All American canners and that is good direction to give begginers.I have taken a course called " master food preserver " locally through the cooperative extension and University in Northern California.It was awesome.We learned how to preserve in every way imaginable.I gained a credential that required me to teach others as part of the gift of knowledge they gave me.I did for a couple years teach a class at our community center,free to all to come and learn how to safely preserve food.We did 2 types of preserving each session,which was only offered once a month by a cal fresh grant.Everyone took home what we made when it was ready.Gwtting too old to do that anymore,but really enjoyed it.I haven't canned my albacore or made my V5 tomato juice or used my dehydrator in too long.I feel what's coming and know what I need to do.You have given me big inspiration to bring my canner and jars out of the basement and put away some food.Its a lot of work for even greater rewards.Just found your channel and I like what you are doing.
You might contact a few of your past students to make it a canning party..I get the age related limitations and thats why the GF and I do the project together.
Best video out there explaining pressure canning for ground beef. Thorough, detailed and very well explained. Thank you!!
Excellent video! Only thing I could add is don't stack the jars directly on top of each other for storage. Put a sheet of cardboard between the layers. Or just put them back in the box the jars came in. And keep your canned food in the dark. Thanks again!
I did 30lbs of ground beef today, made it into taco meat. Canned a bunch of ham and pork roasts last month, in a few wks I have over 100lbs of ground beef coming from a farmer I am canning, going to try canned meat loaf.
Pint and a half jars are best for meatloaf comes out of the jar the best no lip. Just fyi to help 😊
Thanks mate. Perfect for what I need. I live in a remote state in Tasmania Australia where I get to go grocery shopping once every month or so. I am very much it growing my own food and preserving , so this is spot on. Will subscribe and check out your other vids :)
Great Lea ! I bet at once a month grocery bill goes up 5-10% these days- glad you are remote and out of the mess ! I think you will enjoy many of our vids- 1/2 of them are how too’s we have many folks subscribed from Australia 🇦🇺! 🙌🏽
Lea, we were in Tasmania a few years back and drove to the Southern tip. I noticed driving through the hills there seem to be a lot of homesteaders would that be you?
@@geraldcroft9020 That sounds like the Huon Valley - nice down there. No, I'm on the west coast where its a LOT wetter, but to be honest more beautiful :)
Excellent video.
Very well done with complete descriptions, safety warnings, and other tips and suggestions.
Thank you Marie
Great video and such great tips 👍. I'm very new to this . I made raspberry jam in my canner months back and felt like a superstar after but I find the whole thing intimidating and second guessed myself the whole time. However getting back up on my bike 🚲 as you put it to tackle "real" canning as I feel COMPELLED to take care of my family in these looming hard times to come and I'm determined to do it !! Loved reading all the comments and suggestions. Everyone is so kind and helpful here . Good luck to everyone 💓
Great job. I also use the raw pack method. You can even raw pack meatloaf, as long as you don't include the dairy or any fillers such as breadcrumbs.
Raw pac is by far better because meat isn't watered down.
It's delicious, too!
You don't have to get rid of the excess fat. There's not usually that much. Pioneers who did not have pressure canners used to preserve their meats in fat with a fat cap on the top. It lasted a long time. Also I never had water on top. It totally takes the flavor away from the meat.
My canned chicken, pork and beef has a fat cap in the jar, is perfectly fine and gives flavor to the meat. You are correct
I have drained and not drained. I found the fat cap was just as much as drained which seemed odd since I always use the 85/25 organic beef. The fat from organic grass fed beef is very healthy for us and is great for roasting vegetables.
Thanks for that. I was wondering why the fat was separated. I’d leave it in if I were canning.
@@AcornHillHomestead It's also great for making gravy for the meat. The fat is where all the flavor is.
@@PD-yd3fr I don't think I've seen a "fat cap" made for these jars . what do they look like ?
Excellent! One of the most detailed canning videos on TH-cam. You nailed it on both the video and audio - you don't miss a thing. Thank you for all the time it took to show us! This is my next project. Newly subscribed... 👍👍
Thank you so much Tina, for taking the time to let us know that… It definitely wasn’t easy canning took over twice as long filming it… And then there was the editing… I’m glad that some people appreciate all that it took to making the film… And I truly hope that it is helpful too many people, thanks so much for taking the time to comment
Did he say how long he had the pressure cooker going for? I think I saw his stove top timer at 75 minutes. Is this correct?
Needed this information. Thank you so much for sharing!!
Exactly the info I needed. Thank you.
Have fun Bobby, it’s addicting once you start, and such a feel of accomplishment👏🏾
@@RiversideHomesteadLife Tried as a 20-something youngster, with fruit grown in my back yard. Successfully preserved a couple dozen before one jar exploded. Sticky, hot fruit covered me from waist to knees. Trip to ER. Doc said racing to shower in cold water prevented nerve and skin damage.
So... feel free to use this as a cautionary tale to first time canners: wear a long apron. If burn happens, get under cold running water for 15 minutes, minimum. Clothes and all. Vital that you cool skin *and underlying tissue.
Also: keep special track of child safety. Had my toddler son been helping, that flawed canning jar and contents would have hit him at face level.
You should give the fat and liquid to your dogs and cats, it is good for their skin and fur coats. Also salt is a preservative. Great information, agree we need to know how to do this. Thank you!
So funny you said that because we did !!!! Lol
Yaaaas! im most definantly taking care of this one thank you soooo much!
Thank you! Awesome video! Great explanation for canning meat!!!🙌
Glad you enjoyed it!
Okay after you put the water in then you use stick to poke the meat then to get the bubbles out, then you finger tighten the rings, also with that type of pressure cooker you tighten the bolts opposite of each other at the same time also once the pressure/steam is all out least for a out 10 minutes before opening lid
I use broth instead of water for more flavor.
I have not done that- good idea 👍
Beef broth will work the same?
@@80T Yes. Broth is actually a little better than water. Nutrients in the meat will seep into the water and be lost. And, that will also cause a loss in taste. But by using broth, you are losing less nutrients and taste.
Either way is ok.
My personal preference is to "raw pack" which is simply pressure canning raw meat with a little canning salt and no water or broth. The meat gets cooked in the pressure canner. And that is how commercial/industrial ground meat canneries do it.
I have carrots and asparagus in my Presto digital canner right now. Canning ground beef be this weekend in my Presto stovetop pressure canner. Just saw this video pop up. Good video. Quick and to the point!
execelent ! ...thank you for your advice and instruction ...God bless you✌️
I recommend beef broth instead of water. Water makes the meat taste a little funny, especially chicken will taste like tuna. If chicken is canned with chicken broth, it's absolutely delicious!
Thanks for tip I will do that on second batch this weekend!
Amen about the tuna taste!
I would love to see a video of you opening up the cans and preparing a meal with just your canned food. Just curious to see how it turns out and what the food looks like after being canned for a while
Yes, please do a follow up. 😊
I really enjoyed this video! Very thorough and well thought out. Thank you 💕
Thank you Faith girl… 🙌🏽
Great video, thank you! Only suggestion I would add is to find a local farmer to buy your beef. The meat at the stores has all sorts of crap added to it.
Great video and I just subscribed! I purchased two of the All American Canners about 10 years ago. Could never use them because of my flush top electric stove. However, at the time I owned 20 acres and knew I would be building. It's happening now and I should be in the new house in about 2 or 3 months. I cannot wait to get these out of the boxes and start using. You're right about meat. I also have the Harvest Right Freeze Dryer. I plan on putting away a lot of food!
Thanks for the sub! Welcome to the group! Glad to hear you are ready to start preserving!!!
I bought my All American many years ago and "played" with it at first but didn't get it out for many years. Seeing this video has inspired me to can hamburger to free up freezer space. I'm also planning on canning butter for the same reason. I've fought my husband for years on preserving food and stockpiling, but I think even a blind pig is finding the acorns now!
@@chickchoc Ha! Just took some time for him to realize you are a genius.
I have canned beef chunks in the past when we butchered a steer. I just ate some the other day. It has been from probably around 8 years since I put them up. We are going to butcher again next month and I'm definitely putting up alot of my hamburger this way. We usually freeze it in tubes but I want to have some on hand in case of emergency. We have freeezers and a generator but if we are unable to obtain fuel we will at least have some meat backed up. I tell you the canned beef chunks are delicious.
Love hearing this! Thank you for sharing allison speer
You explained it the best! Thank you!
Thank you!
I really liked this video. You explain everything so well. Easy to follow.
Glad you enjoyed it!
Wonderful video! I started canned late last year. It was a bit intimidating at first. When I was a little girl, I watched my Great Grandmother can. No one ever taught me though. There is a wealth of information on you tube. Thanks again.
That is awesome! Thank you kindly
@@RiversideHomesteadLife My pleasure Keep up the great videos. Thanks.
My grandmother canned and my mother taught herself (pre pressure canner days). Unfortunately neither taught me. Thank God for You Tube! Over the years I've acquired canners and dehydrators but never attempted meat. This is so easy!!!
@@chickchoc The first time I canned I got so excited! I heard the pops and said, " I did it! I did it" It doesn't take much to make me happy. Lol!!! Keep on canning. God bless you.
Canning changes the texture of the meat . After doing over a 5,000 pounds of meat over the years, things I will never can again . Ground meat , sausages, hot dogs of any brand or any meat with the bone attached .. Things that can very well , chicken breast , salmon , beef steaks/roasts , pork loin , turkey breast . Good cuts of meat can well, the rest is ghastly .. I run 5 canners at the same time ..
Thank you for sharing your info FamilyGene, appreciate it
Flipping awesome!! Thank you :D
You're welcome Freyja!
This is great. I also love the music y’all play on your channel. Bless you guys.
Thanks tree man! 🙌🏽some people love it some people hate it lol
Don't forget to de-bubble! You don't want air pockets!
Bravo! You and your vlogs are straight forward and very informative!
I grew up on a dairy farm, and canning was a way of life. Pressure canning was only safe practice for all meats & fish.
Also these preserved meats, must be cooked & used, after you open jar. Don't scope out 1/2 and put back on shelf. Once seal is broken, & open, all contents must be used.
Read & follow all directions, particular what re-heat temps are required, to make this meat, chicken, or fish safe to eat. Rule of thumb, after opening up jars, do sniff test and also coloration check. Any doubt, don't risk it. Follow you instinct. Basic storage that are dark, cool and humidity controlled .
Yes thank you Laura and great added tips, I never get all the information out there but I get most of it lol, it’s hard to remember everything😊
@@RiversideHomesteadLife
Hey, completely understand, no problem!
Not only did I learn from my mom & Grandma's here in the states!
I also lived overseas in Scandinavia, learned from my Swedish mother & sister inlaws, how to preserve meats & fish. All women went through the depression & WWII. Lastly the Viking preservation of lye, lots of salt, smoker huts & sunshine (fish). 🐳🐽🐷🐴🐮🐻🐖🐄🦌🐐🐔🦃🦆🐟🦐🦀🌞
@@laural4644 this is why I don’t worry people like you will fill in the blanks to the community if I miss something- or other important information is to add 😊🙌🏽
I always use small jars when bottling meat so it's all used once opened. You can open another one if it's not enough
Thank you, for all of the research you have done for your videos.
You can also prepper by buying sprouting seeds like alfafa, chia, broccoli, and tons of other seeds. They spout in 4 days and can be used in stir fries.
I wish I had seen this. I just did about 9 pounds of ground beef. I wish I had squished it up more. I put 1 pound in each quart jar. Yours will look so much better. Oh well, next I'm doing stew. It turned out great the last time. I still am a newbie, but it's FUN!
Gwin, no biggie!
If you are like us - we are addicted to canning and preserving - such an accomplishing feeling and security! Stick with us🔔
I will be sure to film everything we can new stuff now that I see many people interested!!! So more tips to come 😊
New sub to your chanel.
Old pressure canner. I leave the rings on LOOSE and don't stack jars instead of having a bathtub full of jar rings. Also, I go through my entire pantry twice monthly "tapping" lids, listening for a ring (good seal) instead of a thud (compromised seal).
Thank you Siwy Wabbit
Excellent video! Thorough, well thought out. I appreciate your attention to detail. It makes a tiring process so much easier.
Nice Vid... I do this in Glas Jars with Glas lid and Rubber seal. Cann it in a water bath at 100°C for 120 mins. Reheat it before serving. Consider making a true emergency food out of it: Layer 1 part cooked Rice, 2 parts red beans and 3 Parts ground beef. Cann it and you have the perfect emergency food with a well balanced nutritional value!
Raw packing chicken is even easier, you'll love it!
Thanks Joanne!
How long does the canned chicken last on the shelf?
@@lili2u405 I have some 2 years old and it's just fine. I usually get it eaten before then.
@@2anonymousall things being equal, would raw packing chicken go bad before raw packing beef ?
@@SuperLooneyrooney I dont know. I usually have canned meats eaten within 3 years.
I like to boil my hamburger in a large stew pot, this floats all of the fats and oils to the top so that I wind up with lean hamburger when I fill my pint jars. I have used my beef at up to 7 years after canning and they tasted the same as the ones that were less than a year.
Yes it does!
Excellent intro. Now I think I have confidence to can veggies.
Awesome control. Many thanks, bro!
🙌🏽
I found a few jars of chicken I canned in 02. Was still good
Easy !
I'm so glad preppers are at least splitting their optics for price risee I'm sure most know the realty will be worse but damn is it good to see them getting ground.
🙌🏽
Great video, I really liked how you presented all of your information. Also I appreciated the fact that you were encouraging 🤣🤣 I have been blessed to buy a home here recently and I am putting in a huge garden. Of course I will be wanting to preserve all of the veggies in different ways, including canning them !! I already have a water bath canner but have yet to get a pressure canner, which make me a little nervous. I am sure I can do it, it just seems a little intimidating for some reason. 🤦
Anyway, again, thanks for the great video ! I will be checking out more from you ! Oh btw I don't know if you have ever heard of this but dehydrating veggies and making powder out of them....just another way to keep em !! 😃 Add water, mix it in food, etc !!
Thank you Michelle! After you pressure can once it will be much easier!
So thankful to watch you walk through this!!
Great video a little confusing around the taco seasoning part. Should have mentioned you are splitting up some of the beef some will be beef only and some with taco seasoning.
Oh OK, I didn’t catch that from my perspective thanks a lot🙌🏽
@@RiversideHomesteadLife all good, really good and straight forward explanations and because of this video I will buy a pressure cooker, appreciate the info!
I think i would use distilled and filtered water if possible
They say it has benefits/ longevity
Probably the best pressure canning video I have seen. thanks!
That makes us feel good- we will make more!
My mom, grandmas, aunts canned many things for years. I've canned venison, elk, pheasants etc and many garden vegetables for about the last 43 years. Great way to preserve food as long as you carefully follow canning instructions that come with canner, clear all your jars careful, keep canning lids in boiling water until use.
I like the fact that you tell us how much time the whole process will take. Approximately 3 hours. I have often started the process and then realized it was going to cut into something else that I needed to do. Thanks for being so specific!
It does take a long time! Don't try to squeeze it in!
What other meats can you use with this process? My grand parents during WW2 did it your way and lived to be in their 90's. We shouldn't be so stuck in our ways that we can't remember others from the past survived with out modern conviences
The old-school way of doing it, is most likely perfectly fine as long as you keep the temperature high enough to kill off the microorganisms, I’m not sure if it was just a marketing scandal to get everyone to buy a pressure canner or watt but I would do either one is good about it
Amazing info! Great video.. thank you
Thank you for your time and showing people this. I can up any meat I find on sale or cut down price! I expecially love canning cheap stew meat cuts since with a bullion cube cut in 4th I fill my jars add 1/4th to each jar…my husband raves about how tender and delicious no matter if I am making stroganoff, or carne guisada, chicken is great for casserole,soups,tacos, just what ever. Pork tenderloin same thing. Cuts cooking time down when your tired from work and need to throw together a good meal, or if camping or without power for what ever reason your still good with meat you prepared in your pantry.
Great tips
Nice! Is there a problem with the fat and juices when the ground beef is browned? Just wondering why you drained it and added water. Could you divide the drained liquids between the jars and top off with water if needed?
Thanks man, I really appreciate it!
JWoods
I was wondering the same! I thought it might be more flavorful with the ground beef drippings.
Not a good idea. The least amount of fat, the better. The reason is because it may cause the lid not to seal properly. Fat is delicious, but also a lubricant.
@@fatman7817
Makes sense!
Got it 👍🏾
You can use beef broth instead of water.
@@fatman7817 You clean the lip of the jar with vinegar and water before you put the lids on for that reason. When you raw pack meat (just meat, no water at all) the fat is left in, gives it a great taste
Store at 38-45° without a refrigerator is impossible
Maybe I need to do a video on making a small makeshift root cellar out of buckets or small broken freezers? Everyone should know how to do that it’s a great skill also let me know
@A R um, not everyone lives out in the countryside and have a nice root cellar installed. it is a bit impractical for most of us. I do wish I had one and someday may be able to have one in my somewhat rural/somewhat urban home.
@@RiversideHomesteadLife yes. that would be great. I have an old turn of the century (the previous one!) refrigerator and it makes a nice storage for some things in the garage but it is not the largest thing in the world.
Great Video! Great Job!👍 Looks great! I'm so much more excited and confident that I can do this! Thank you 💕🙏🏻
Great to hear
Thanks! I appreciate your videos
33 to 48 degrees , storage, that's like refrigerating them.... where the hell can anybody find a spot like that ? Other than your refrigerator . A cool basement is around 53...
I've been canning and storing canned meats for years...and don't store mine in those temps and it lasts forever
Not sure why it was stated it had to be stored this way
That is ideal book temps- basement is fine! The next best thing is dig a hole in the ground and make yourself a makeshift cold storage it’s as easy as burying a small freezer you can even bury buckets get 2 to 3 feet down in the ground and you’ll have a stable temperature of 40 to 50°
@@RiversideHomesteadLife should have known...a BOOK!!! Lol
Let me guess FDA approved?
It does not have to kept at those temps to stay good. It just can't be stored at high temps and in direct sunlight.
But everyone's kitchen is their own...and their own rules!!!
Enjoyed the video tho..just don't agree on temps. And not everyone has a cellar basement or a yard to dig holes in
@@angelascott5848 Very true. As long as you keep it from extreme cold or hot, say about the 70-72 degrees mark and lower, keeping it away from light, etc, than the meat will be fine for many years.
@@cm9743 thank you. I have kept all of my canned products inside my spare bedroom. It's literally a mini grocery store now. I live in South Ms so it get extremely HOT here in summer(well starts first of spring most times) that room stays winter time 67° to 70° and summertime 64° to 67°. Have never had any issues with meats milk cheese veggie soups etc
One year shelf life is totally bogus. I opened a can of salmon that I canned over 10 yrs ago & it was still fine. Of course I tested it out on the cats before I would touch it----just kidding.
Thanks for sharing Charles
Right on love this video. keep up the good work thanks for the info.
Thanks Cabin Friends🙌🏽
New sub. Best info I've seen and easy to follow. Thank you kindly. Looking forward to watching your videos. Blessings!
Welcome aboard! Thank you for the sub G Mama Bear! more great tips to come