@ Alaska Prepper ... helpful hint: put 3/4 cup broth into bottom of jar first... why? This helps debubble as you go forcing all the air to the top as you load!! Do this with just about everything!! I love your program!! You always help educate and build confidence! That's why YOU have a channel and I get to relax and watch!! Big hugs and many prayers to you and your family and viewers of good health and blessings! ♡♡♡
My grandmother went through the depression and never waisted ANYTHING! We can 90%of our meats only 1 week of fresh meat in the freezer. Love the canned Brats!! TY
@@hairepy I pressure can meatballs all the time. Put the meatballs in the jar and add tomato juice or sauce. Pressure at 10 pounds of pressure for 75 minutes for pints and 90 minutes for quarts. This is if you live at sea level.
My dad used to hide things he didn’t want me to eat or find by wrapping them up and labeling it deer liver or somethings gizzards. Stuff kids will not mess with. Now I know I wish I’d looked at a few.
AP, I always place my hot jars on a towel. Placing them on a cold counter can caused your jar to crack. Also, if after I take my hot jars out of the canner and the air conditioner is needed because the kitchen is too hot, I also place a towel over the top of my jars. I have to be careful that I Don't put any pressure on my lids. Much love💖 May God bless us everyone♥️♥️♥️
Were I live you can only buy 2 of the same meat even if it's on sale. But I make it a family trip that way my husband and each of our kids can all get 2 packs of each meat.
i just bought a cow! on the way to the butcher! im going to start canning meat 🍖 soon. i have a new pressure canner. I've never canned meat. I've always have been scared to can meat. i dont want to get my family sick. ty sooooo much for this video!! your amazing!! i cant ty enough! MUCH LUV FROM ALBANY OREGON 🌲💚💃💚🌲
I started canning three months ago. Mostly, I've done chicken, beef, and sausage. i bought a whole side of beef from Costco and cut it up. I was scared that the beef would be tough, but to my delight it was amazing. It is definitely a family favorite! Now I'm canning carrots and potatoes. Throw a jar of each together and you have an amazing beef stew. The only thing I have canned that I did not like was brussel sprouts with bacon. The smell lingered for a week and it tasted horrible! LOL!
Hi everyone, I hope you are all safe and happy. I live in Maltà and I need help to get oxygen absorbers. I did look on Ebay and Amazon so confused at what to buy. Can anyone advise please as I am a disabled pensioner, my daughter is intellectually disabled. We are both starting to prep. Got Mason jars, but need spare lids rings. Please help. Love Lisa and Susan.xx
Lisa Borg Hey there, I would go comment on one of the newer videos, one that has been posted today or yesterday. More people will see your comment and help. I’m new to this as well so I can’t offer much help, but I’m sure someone else can!
I really enjoyed this video. I will never get used to not warming my lids before putting them on the jar. It’s part of my process so I keep doing it too. I checked into the bratwurst prices now and that same package of Kirkland brats is over $10. Nice find to Mrs. Alaska Prepper and very nice job preserving them!
I am so puzzled as to why any person would put a "thumbs down" to this informative video... ?... They must be cranky having to wear a mask everywhere... ?????? Anyway I gave it a "thumbs up" & am grateful for all your videos... so much great information given in an easy to understand way... I love the way you say "ladies & gentleman" instead of "guys" like some other people do... I am never a "guy"...
Canning whole sausages is such a great idea, I might try that some time. I have never canned any meat, but this looks very appealing to me. Looks very inviting really. So handy for a garden vegetable soup, or a pot of tasty beans. Even with some rice.🏡🏠😎😀😍
@@kathleenschaefer8208 we dry can it in mason jars using the Food Saver attachment. We also store rice and beans in 5 gallon food safe buckets, adding bay leaves(learned that method from Homestead Heart).
I'm in Maine and it looks like we were taught by the same moma! I have been canning for about 50 years. Trying to talk some young mom's into learning .
@@A.777-p8m it's here in TH-cam and to save money on supplies. Try checking thrift stores, salvation army, Goodwill, Craigslist. Prepping + canning + supplies + post code make an easy Google search. Blessings be..
I saved a quart bag of ham juices from baking a ham not long ago. I put it in the freezer thinking I might could do something with it, but not sure what. Any ideas for me? Thanks 😊 By the way --- Did you skin your kielbasa or any other type of prep for it, and does it can with same times as other meats in their respective size jars?
You are an excellent teacher. You provided in detail every question I had in my mind. I have watched many canning videos but you did show and tell perfectly and I appreciate it very much. Thank you 👍🏼🇱🇷🥰
First video of yours I've watched. I was totally surprised by the uncooked beans. Everyone says not to can raw beans. I couldn't wait to see how they turned out. Really cool.
awesome! Thank You! Your video was a typical, man, no BS, instructional, my experience, video. I whole heartedly appreciate that! You, I and the rest of MANkind, miss our Grandmothers. Women today no nothing of food. These times we are in are making people wake up. You are doing a wonderful service to educate those that are in need of an education. You did it very well in this video.
Larger beans are 1 cup per quart, or they may not have much liquid left. I did beans & ham trimmings but not enough liquid. Edible once I added liquid and simmered on the stove a little while. Happy canning😊
In my younger years I canned homemade beef meatballs & they turned out great. I also canned fresh green beans from our garden & they are the best way to preserve the taste & texture. Just brought my pressure canner out of storage to get back to canning. We hot water can tomatoes, Salsa & Zucchini Relish that is sugar-Free which is fantastic on hot dogs, hamburgers, tuna, & chicken salad. Thanks for your easy to understand videos.
May god bless you for sharing this to us folks we all fell the uncertainty and when I see a many people on youtube teaching us the old techniques of food preservation it warms my heart if everyone I mean everyone took the time to do this and grew some veggies we all can get through these times together. I see alot of my friends not preparing and they are more focused on beauty products and weightloss supplements. We all need to learn so we can pass this down to future generations I rather have a house full of food then furniture and clothes god bless everyone and be kind to one another.
Nice work on canning procedure. One thing I would caution you on is when pulling jars out, place them on a folded towel. Prevents cracking hot jars. Surprised they did not crack on the granite counter top.
Canning sausage and bacon tomorrow. I Like to partially cook sausage in casing to get grill marks from the pan I use...some fat removed that way, more flavorful, looks more appetizing in jar...going to add better than bouillion for pork diluted and filled to about a little more than 1/2 way up in jar this time...tried broth with pork filling 1/4 of jar with liquid; was moist but could have stood more liquid. Less ugly fat in the jars like when partially cooking bacon before canning. Your wife got a fantastic price on the sausage...that’s wonderful! Thank you for sharing your method! Sounds like we are all plugging away in storing food and other items, grabbing up sale items, sharing in the comments when there is a bargain item.
I love canning my meats. It makes for quick meals for those days when it seems the work never ends. Feeding all the animals and tending a garden on 10 acres takes up a lot of time. Things are getting hard because someone stole a duck out of my duck tractor. It is predator proof but not human proof. I guess I will have to buy some locks for my animal cages soon.
I never give someone a thumbs down. Sometimes I just don’t jell with the topic, but that’s about me not the person who put the effort in to post. I just move on.
@@lorettawinters7687 I'm not AP but it doesn't hurt. The meat may turn a little darker but if it's sealed it's good. For ground beef I fry until the pink is gone drain and then dry pack in pint jars real tight and pressure can and it comes out great.
If you don't own a pressure canner, now is the time. It allows a person to safely can food that is beyond water bath canning. You must pressure can when canning meats and other low acid foods.
Much love Rudy and family! I LOVE your videos and information! I will be doing this with our sausages in the freezer. Have a fantastic holiday season and enjoy New year's.
LOL I was a little shocked about the oxygen absorbers. I'm thinking, he didn't do that with the first batch. What! Love the newbie jokes. Thank you for this video. God Bless you and your family
If canned tuna or chicken were in see through contrainers in the market you'd feel the same way. The fact that I can my own and know what's in it makes the meat look very attractive
2 thumbs up AP.....even with your oxygen absorber joke!!! LOL You're so right. When you process two batches in your canner, it eats up a lot of time. No wonder more people don't can. Personally, I love the process, even though it can be pretty tiring. If you like a little kick to your black beans, try putting some adobo peppers in chipotle sauce in your jar, to taste of course as to the heat. Smoky flavor and So good!!! God bless.
I just added brats to my Walmart pickup order while watching this. I have got to try canning them. My canner instructions say to cook ground meat before processing because it’s so dense that the center temp won’t always be consistent enough to always be safe. I was super impressed with the way the black beans came out. I cook them in the slocooker before I can them. I love having them (and great northern beans) on the shelf. Thanks for sharing. I’m a new subscriber! ☮️❤️☕️-Kirsten
great AP!! man i love how you show everything straight up and honest. that is something that makes this channel really great! I am going to try this for sure as I have some extra meat to preserve. Thanks AP for sharing your experience
I'm about to start canning as a new canner and I've been binge watching canning videos. I panicked for a minute when you said to put an oxygen absorber in there! I'm thankful you explained about the dented lid and why you do a certain thing. I was wanting to can some beef sausages and I remembered listening to this video partway while doing something. You had me for a minute LOL. Can you put dry beans and cold meat together with chili seasoning to can chili? I'm trying to figure stuff out before I get started, and I trust your knowledge.
Thank You for the video on cooking and canning the turkey I followed your instructions and all jars came out perfect and when we tasted some turkey later it was so good . I can can sausage s now Blessings to you and your family Love the videos I do know how to do some meat that i am learning this year
You could add liquid to the band, it won't overflow. The same amount Is in the jar, the level of liquid will be the same, add to the band or the top will be dry.
I just canned bacon, sausages, and butter and cheese. I'm very impressed with your canning of beans! I'm going to do some pinto beans! Maybe I'll make up some Portuguese beans w/ ground beef & tomatoes! Thank you for my new excitement to can beans! I canned stew meat last week. The truth is, everyone better can as much meat as possible NOW, before we go back to the one package limit, or NO meat available! Happy canning! ❤
You will get the same results with fish we put away pints of smelt and steelhead in the spring and quarts of salmon in the fall can also do bass and other fish as well you can even add your favorite mustard or some liquid smoke or even some dill and pre-flavor your fish.
Thank you so much I was trying to find your other video that showed the pressure cooker you used you are a GREAT teacher grandparents used to can food, your saving lives with skills & knowledge glad you are showing this I Appreciate you⭐️⭐️⭐️⭐️❤️👍🏻💕
Do you have a recipe you use for the Italian Sausage? I just canned My first batch of the Italian type. How can I use them for a Family meal? I am open to all suggestions..
@@anneedwards8477 just get any italian sausasge. can it like any meat - i dry can. when it is time to use - toss the fat, and just use as normal, but you dont have to cook it other then heating up. it is ready to eat. hubby says it is soft and buttery andnow will only eat this way. they get sausage and peppers, or i put in sauce.
Just vacuum sealed self rising flour, regular flour, salt, sugar today .here we go again! all TP, napkins, paper towels sold out from yesterday to today WM & Amazon..great idea for sausages, love to do this for kilbeasa as well
Thank you AP , I just ordered my canner big one and this helps with some ideas, I actually just got shipping notification today I can’t wait. Many blessings to you and your family
I smoke the brats then pickel them they set in a 1/2 gl. on my counter till it is time to fill again I like the cold pack canning it works great .Thank you for sharing and taking your time to educate those that do not know.
I don't do the vinegar while cooking. I put a little citric acid in the wash water I use when cleaning the jars after cooking, they seem to come out bright and shiny. We have a lot of calcium/lime & iron in our well water, so citric acid is my go to when my dishes get a build up on them.
I think removing them from the casings was the best choice. When I canned the Kirkland Brats, they came out more crumbly and a big mushy. I was hoping they would be more firm. But for a breakfast meat I thing they are very tasty. I could fit 6 in a quart jar very nicely standing them up. Using chicken stock to top them off.
FYI you only need to add 2 Tablespoons of white vinegar to the recommended amount of water for the canner to stop minerals from getting onto your jars.
That's what's in both manuals (1972 & early1990's models) for my Presto canners. Smaller canner calls for 2 quarts of water & the larger for 3 quarts. Each says to add 2 TBSP. I add the minimum to keep reaction with the canner metal as low as is feasible.
When you showed those oxygen absorbers and said what you did, I'm like, WHAT?!?! HAVE YOU LOST YOUR MIND?! I'll have to admit, that was a good one. LMAO! When I take jars out of my pressure canner, I set them on a hand towel on the counter and then cover them with a doubled over bath towel so they cool slowly. They don't get touched for at least 24 hours. Interesting video. First time viewer here. 👍
I have canned venison, wild duck, beef, pork and chicken. I always cold pack. Meat is the easiest thing to can! It may look a little funny but it tastes delicious!
Love it how you when you are short on meat that you find something else to can with it!! Awesome!! And also how you improvise when short on the meat to make it work to get a full canner!! NEAT!!
Now if there is an empty spot beans is a good thing. Also do water. This will give you water that is or for medical use. One must be prepared on all levels.
You use to have to warm the lids because they used a thick harder rubber so it helped to soften them where as the new ones use a much thinner softer almost tacky rubber which doesn't need to be heated to become soft and pliable. The downside to the new lids is they can't be re-used where as the old ones you could keep using for a number of times (hell my grandmother was using the same set for near 40 years and just swapping out the rubber seals)
I just got a deep freezer and am stocking up on meat. Finding whole chickens at Kroger for under $7 each. Get ‘em cheap when they’re a day or two from expiration, then freeze ‘em.
Yup... I did all of the sausages in our freezer a while back. I have to find one of your videos on pressure canning bacon. I have been staking up on it in the freezer and now it is time to can it up. Thank you for all of your help luv. Ma 2.
I warm my lids also. Not boil them, just warm them well. I'm still a bit of a canning rookie and found your video well done and easy to follow. Thank you for sharing. New subscriber.
It's also good for a mold to form patties for a wide mouth canning jar. Right side up, on a plate, fill the ring with ground meat. Lift the ring. Canned 52 hamburger patties sized correctly for my wide mouth jars, after I browned them slightly.
I've been watching your channel for a while but I have never left a comment. I just want to say Thank You so very much for sharing your videos with us. I really appreciate it a lot. I'm not new to canning but it's been some time since I did it. Much Love to you and your family and to everyone here. 💜💜💜
I helped my Mom and my Granny can when I was younger but now that I am the Granny, figured it would be a good idea to start again. Didn't realize how much I did not know. But that being said, I have been watching many, many videos. Even subscribed to yours. I am actually as I am watching this, I am canning veg soup. When you made the comment about the brats and to put an oxygen absorber in them and put them in the pantry, I stopped what I was doing and said out loud, "Do what?" I had backed the video up and then watched ut again and heard you said you were only kidding. After laughing out loud, I wanted to give you one of those little smacks on the back of your head. (Not hard of course 😂) But do want you to know I am enjoying your videos. Thank you for sharing it all with us.
@Cyndi Rothrock he did use wide mouth. Lol. That's how he could get those fat brats in there. When he uses regular mouth jars the tops look tiny compared to his hands.
Nice Video.....so many don't know canning and that's a shame actually. You gave good pointers for others to go by. I like keeping my liquid to 3/4" from the top.
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@ Alaska Prepper ... helpful hint: put 3/4 cup broth into bottom of jar first... why? This helps debubble as you go forcing all the air to the top as you load!! Do this with just about everything!! I love your program!! You always help educate and build confidence! That's why YOU have a channel and I get to relax and watch!! Big hugs and many prayers to you and your family and viewers of good health and blessings! ♡♡♡
What a fantastic tip! Thank you!.
I have been canning for forty years. I have never heard a person teach as thorough as you. Thank you for sharing your knowledge.
Had my first Brats yesterday , all I can say is 76 years wasted ! They were delish !
My grandmother went through the depression and never waisted ANYTHING! We can 90%of our meats only 1 week of fresh meat in the freezer. Love the canned Brats!! TY
Do you think the same can be done for beef meat balls?
How long does it last?
@@hairepy yes! You can pressure can meatballs! 😁
@@hairepy I pressure can meatballs all the time. Put the meatballs in the jar and add tomato juice or sauce. Pressure at 10 pounds of pressure for 75 minutes for pints and 90 minutes for quarts. This is if you live at sea level.
@@judymckinney6644 HOW LONG DOES MEATBALLS LAST WITH THE SAUCE.
I would label the jars turkey necks so nobody will mess with them if they found them LOL
I love Turkey necks. At Thanksgiving dinner I always get it because no one but me and my mother like it and she lets me have it 😋
My dad used to hide things he didn’t want me to eat or find by wrapping them up and labeling it deer liver or somethings gizzards. Stuff kids will not mess with. Now I know I wish I’d looked at a few.
Hahaha
@Cubancomanche 21 | "Giving Back to the Good Earth" You beat me to it.. :)
😄
2020 is the year we stop laughing with all these preppers.Respect from Greece.
I finally feel more food secure after picking up our 1/4 cow plus and additional 50 pounds of ground beef. Half a hog is on order too.
@Ivan Gromov shame on you for peeking in at the democrat packing gulags - that's why I like my steaks rare so they moo when I stab them and not winny.
Where can I buy in bulk like that, I know its cheaper, seems like you have lot of work ahead of you😉🙏
@@meganschaefer8743 I found a small processor in my area. Not sure where you live.
@@LifePrepared I live in Chicago but willing to travel within 50 miles for home grown meat I have three freezers now mine and my in laws...
That's good, but buy enough for your family, friends and neighbors too.
Thanks for getting straight to the point & explaining thoroughly, yet keeping it simple.
AP, I always place my hot jars on a towel. Placing them on a cold counter can caused your jar to crack. Also, if after I take my hot jars out of the canner and the air conditioner is needed because the kitchen is too hot, I also place a towel over the top of my jars. I have to be careful that I Don't put any pressure on my lids. Much love💖 May God bless us everyone♥️♥️♥️
Were I live you can only buy 2 of the same meat even if it's on sale. But I make it a family trip that way my husband and each of our kids can all get 2 packs of each meat.
No compassion towards animals then?
i just bought a cow! on the way to the butcher! im going to start canning meat 🍖 soon. i have a new pressure canner. I've never canned meat. I've always have been scared to can meat. i dont want to get my family sick. ty sooooo much for this video!! your amazing!! i cant ty enough!
MUCH LUV FROM ALBANY OREGON
🌲💚💃💚🌲
Thank you, I really want to start canning but it all felt so daunting. You went through so throughly that I feel that I can do that too ❤️
I started canning three months ago. Mostly, I've done chicken, beef, and sausage. i bought a whole side of beef from Costco and cut it up. I was scared that the beef would be tough, but to my delight it was amazing. It is definitely a family favorite! Now I'm canning carrots and potatoes. Throw a jar of each together and you have an amazing beef stew. The only thing I have canned that I did not like was brussel sprouts with bacon. The smell lingered for a week and it tasted horrible! LOL!
Hi everyone, I hope you are all safe and happy. I live in Maltà and I need help to get oxygen absorbers. I did look on Ebay and Amazon so confused at what to buy. Can anyone advise please as I am a disabled pensioner, my daughter is intellectually disabled. We are both starting to prep. Got Mason jars, but need spare lids rings. Please help. Love Lisa and Susan.xx
Lisa Borg Hey there, I would go comment on one of the newer videos, one that has been posted today or yesterday. More people will see your comment and help. I’m new to this as well so I can’t offer much help, but I’m sure someone else can!
Lisa Borg wasn’t your ground beef mushy?? Mine was and my chicken was crumbly
@@JosieAnna15 that's Josie for your advice dear. I found mason jars here in Malta, but not oxygen absorbers. Keep safe. Xx
I really enjoyed this video. I will never get used to not warming my lids before putting them on the jar. It’s part of my process so I keep doing it too. I checked into the bratwurst prices now and that same package of Kirkland brats is over $10. Nice find to Mrs. Alaska Prepper and very nice job preserving them!
I am so puzzled as to why any person would put a "thumbs down" to this informative video... ?... They must be cranky having to wear a mask everywhere... ?????? Anyway I gave it a "thumbs up" & am grateful for all your videos... so much great information given in an easy to understand way... I love the way you say "ladies & gentleman" instead of "guys" like some other people do... I am never a "guy"...
Canning whole sausages is such a great idea, I might try that some time. I have never canned any meat, but this looks very appealing to me. Looks very inviting really. So handy for a garden vegetable soup, or a pot of tasty beans. Even with some rice.🏡🏠😎😀😍
I dont believe you can can rice. Its so shelf stable anyways.
We can our rice, beans, and pasta to keep critters out of them.
Jean Marie Smith do you dry can them or add water and can?
@@kathleenschaefer8208 we dry can it in mason jars using the Food Saver attachment. We also store rice and beans in 5 gallon food safe buckets, adding bay leaves(learned that method from Homestead Heart).
I'm in Maine and it looks like we were taught by the same moma! I have been canning for about 50 years. Trying to talk some young mom's into learning .
I wish that I lived near you to teach me... I'm so confused? 😔
@@A.777-p8m it's here in TH-cam and to save money on supplies. Try checking thrift stores, salvation army, Goodwill, Craigslist.
Prepping + canning + supplies + post code make an easy Google search. Blessings be..
@Sarah America I left an idea for looking.
This works the same with kielbasa, too. I used 3/4 c. homemade turkey broth; delicious! Thank for this video!
I saved a quart bag of ham juices from baking a ham not long ago. I put it in the freezer thinking I might could do something with it, but not sure what. Any ideas for me? Thanks 😊
By the way --- Did you skin your kielbasa or any other type of prep for it, and does it can with same times as other meats in their respective size jars?
Your instructions were the most explanatory i've heard yet .
Thanks !
I just canned Italian sausage like that..it did fine. Thanks for all you do and share.
That's a wonderful idea, AP! And those jars look so nice!
I'm also impressed (and a bit envious) that you actually have canning jars! 😲
You are an excellent teacher. You provided in detail every question I had in my mind. I have watched many canning videos but you did show and tell perfectly and I appreciate it very much. Thank you 👍🏼🇱🇷🥰
First video of yours I've watched. I was totally surprised by the uncooked beans. Everyone says not to can raw beans. I couldn't wait to see how they turned out. Really cool.
awesome! Thank You! Your video was a typical, man, no BS, instructional, my experience, video. I whole heartedly appreciate that! You, I and the rest of MANkind, miss our Grandmothers. Women today no nothing of food. These times we are in are making people wake up. You are doing a wonderful service to educate those that are in need of an education. You did it very well in this video.
Your are my kind of man, not afraid to do things. You are amazing.
Boy, you had me going with the oxygen absorber thing, lol
I stopped what I was doing and looked at the screen and was like WtF is he doing! Then got a groom laugh! 😂
Me too! I was in shock! LOL!
Larger beans are 1 cup per quart, or they may not have much liquid left. I did beans & ham trimmings but not enough liquid. Edible once I added liquid and simmered on the stove a little while. Happy canning😊
Finally got my large chest freezer, and bought a side of beef.
There are problems in our meat supply chain, we need to be prepared for shortages!!
In my younger years I canned homemade beef meatballs & they turned out great. I also canned fresh green beans from our garden & they are the best way to preserve the taste & texture. Just brought my pressure canner out of storage to get back to canning. We hot water can tomatoes, Salsa & Zucchini Relish that is sugar-Free which is fantastic on hot dogs, hamburgers, tuna, & chicken salad. Thanks for your easy to understand videos.
May god bless you for sharing this to us folks we all fell the uncertainty and when I see a many people on youtube teaching us the old techniques of food preservation it warms my heart if everyone I mean everyone took the time to do this and grew some veggies we all can get through these times together. I see alot of my friends not preparing and they are more focused on beauty products and weightloss supplements. We all need to learn so we can pass this down to future generations I rather have a house full of food then furniture and clothes god bless everyone and be kind to one another.
Awesome video 👍 you are you good teacher. Thanks .
Nice work on canning procedure. One thing I would caution you on is when pulling jars out, place them on a folded towel. Prevents cracking hot jars. Surprised they did not crack on the granite counter top.
That's why he put them in the cardboard box- to keep them off the granite and out of drafts.
Canning sausage and bacon tomorrow. I Like to partially cook sausage in casing to get grill marks from the pan I use...some fat removed that way, more flavorful, looks more appetizing in jar...going to add better than bouillion for pork diluted and filled to about a little more than 1/2 way up in jar this time...tried broth with pork filling 1/4 of jar with liquid; was moist but could have stood more liquid. Less ugly fat in the jars like when partially cooking bacon before canning. Your wife got a fantastic price on the sausage...that’s wonderful! Thank you for sharing your method! Sounds like we are all plugging away in storing food and other items, grabbing up sale items, sharing in the comments when there is a bargain item.
I can venison every year. It comes out very tender. Great for enchiladas and stroganoff.
My sister lives in Alaska and she cans salmon every year with liquid smoke and jalapeños. It is to die for.
What a gentleman. And nice presentation. Thanks.
Oh my word! Been canning for years.....Your video was great!! Got a ton of great info!!
I love canning my meats. It makes for quick meals for those days when it seems the work never ends. Feeding all the animals and tending a garden on 10 acres takes up a lot of time. Things are getting hard because someone stole a duck out of my duck tractor. It is predator proof but not human proof. I guess I will have to buy some locks for my animal cages soon.
Geese are wonderful loud watchers, KGB used them around camps and other secured places especially at night.
Genies are also whatch dogs n insect eaters
I did this with polish sausage worked very well . I’m gonna get some brats and do the same . Thank you AP I’ve learned a lot from you. 👍🏻👍🏻👍🏻👍🏻👍🏻
I CAN'T BELIEVE THAT SOME PEOPLE DON'T LIKE WHAT YOU HAVE TO SAY, BUT I GUESS TO EACH THEIR OWN.
There always will be some unhappy trolls, no matter what you do.
Ya I always wonder what the thumbs down people want to accomplish lol
I never give someone a thumbs down. Sometimes I just don’t jell with the topic, but that’s about me not the person who put the effort in to post. I just move on.
AP is it ok that the liquid doesn't cover the meat after processing. I'm just learning to use my pressure canner.
@@lorettawinters7687 I'm not AP but it doesn't hurt. The meat may turn a little darker but if it's sealed it's good. For ground beef I fry until the pink is gone drain and then dry pack in pint jars real tight and pressure can and it comes out great.
If you don't own a pressure canner, now is the time. It allows a person to safely can food that is beyond water bath canning. You must pressure can when canning meats and other low acid foods.
Thanks for all your updates and videos
Much love Rudy and family! I LOVE your videos and information! I will be doing this with our sausages in the freezer. Have a fantastic holiday season and enjoy New year's.
Never eaten a black bean, but you kind of wanted me to. Much thanks from back country of Oregon.
You are a natural canning teacher, thank you for a great video.
LOL I was a little shocked about the oxygen absorbers. I'm thinking, he didn't do that with the first batch. What! Love the newbie jokes. Thank you for this video. God Bless you and your family
I just wish canned meat didn’t look like a lab experiment in a horror flic!😂
krys agreed!
🤣🥰
If canned tuna or chicken were in see through contrainers in the market you'd feel the same way. The fact that I can my own and know what's in it makes the meat look very attractive
you can always sear it after you open it to add a little more flavor and make it look more appealing.would add more flavor too.
😂
Such a great price! I paid $3.99 for six at Marcs in Ohio this week and that was a good price for us! It really looks delicious!
2 thumbs up AP.....even with your oxygen absorber joke!!! LOL You're so right. When you process two batches in your canner, it eats up a lot of time. No wonder more people don't can. Personally, I love the process, even though it can be pretty tiring. If you like a little kick to your black beans, try putting some adobo peppers in chipotle sauce in your jar, to taste of course as to the heat. Smoky flavor and So good!!! God bless.
I just added brats to my Walmart pickup order while watching this. I have got to try canning them.
My canner instructions say to cook ground meat before processing because it’s so dense that the center temp won’t always be consistent enough to always be safe.
I was super impressed with the way the black beans came out. I cook them in the slocooker before I can them. I love having them (and great northern beans) on the shelf. Thanks for sharing. I’m a new subscriber! ☮️❤️☕️-Kirsten
Good sense of humor very funny I'm buying that pressure cooker thank you for show and it's wonderful
Thanks AP! I've always wanted to can black beans, but was nervous about it. I'll watch your video one more time to gain more confidence. 🤞🏽
great AP!! man i love how you show everything straight up and honest. that is something that makes this channel really great! I am going to try this for sure as I have some extra meat to preserve. Thanks AP for sharing your experience
Thank you, this video is very helpful. I don't have a canner yet, but I did buy 3 lbs of Italian sausage for $8 today.
I'm about to start canning as a new canner and I've been binge watching canning videos. I panicked for a minute when you said to put an oxygen absorber in there! I'm thankful you explained about the dented lid and why you do a certain thing. I was wanting to can some beef sausages and I remembered listening to this video partway while doing something. You had me for a minute LOL. Can you put dry beans and cold meat together with chili seasoning to can chili? I'm trying to figure stuff out before I get started, and I trust your knowledge.
I have learned so much from your videos and wanted to say thank you.
Thank You for the video on cooking and canning the turkey I followed your instructions and all jars came out perfect and when we tasted some turkey later it was so good . I can can sausage s now Blessings to you and your family Love the videos I do know how to do some meat that i am learning this year
You could add liquid to the band, it won't overflow. The same amount Is in the jar, the level of liquid will be the same, add to the band or the top will be dry.
I am a total newbie to canning. This is a very helpful video. Thanks for posting it!
I just canned bacon, sausages, and butter and cheese.
I'm very impressed with your canning of beans! I'm going to do some pinto beans! Maybe I'll make up some Portuguese beans w/ ground beef & tomatoes! Thank you for my new excitement to can beans! I canned stew meat last week.
The truth is, everyone better can as much meat as possible NOW, before we go back to the one package limit, or NO meat available!
Happy canning! ❤
I use 15lbs too. They dont have alb amount listed for 13k above sea level. So, I just do 15. It's worked so far.
You will get the same results with fish we put away pints of smelt and steelhead in the spring and quarts of salmon in the fall can also do bass and other fish as well you can even add your favorite mustard or some liquid smoke or even some dill and pre-flavor your fish.
Thank you so much I was trying to find your other video that showed the pressure cooker you used you are a GREAT teacher grandparents used to can food, your saving lives with skills & knowledge glad you are showing this I Appreciate you⭐️⭐️⭐️⭐️❤️👍🏻💕
I still warm my lids up too... and for the exact same reason 😆
Thank your food,educational know a little bit more about how abouts to go about how to do this
this is how I do Italian sausage. it is now the only way hubby will eat sausage. I dry pack it as well.
Do you have a recipe you use for the Italian Sausage?
I just canned My first batch of the Italian type. How can I use them for a Family meal? I am open to all suggestions..
@@anneedwards8477 just get any italian sausasge. can it like any meat - i dry can. when it is time to use - toss the fat, and just use as normal, but you dont have to cook it other then heating up. it is ready to eat. hubby says it is soft and buttery andnow will only eat this way. they get sausage and peppers, or i put in sauce.
Just vacuum sealed self rising flour, regular flour, salt, sugar today .here we go again! all TP, napkins, paper towels sold out from yesterday to today WM & Amazon..great idea for sausages, love to do this for kilbeasa as well
Thank you AP , I just ordered my canner big one and this helps with some ideas, I actually just got shipping notification today I can’t wait.
Many blessings to you and your family
I smoke the brats then pickel them they set in a 1/2 gl. on my counter till it is time to fill again I like the cold pack canning it works great .Thank you for sharing and taking your time to educate those that do not know.
I don't do the vinegar while cooking. I put a little citric acid in the wash water I use when cleaning the jars after cooking, they seem to come out bright and shiny. We have a lot of calcium/lime & iron in our well water, so citric acid is my go to when my dishes get a build up on them.
Excellent training video.
I think removing them from the casings was the best choice. When I canned the Kirkland Brats, they came out more crumbly and a big mushy. I was hoping they would be more firm. But for a breakfast meat I thing they are very tasty. I could fit 6 in a quart jar very nicely standing them up. Using chicken stock to top them off.
They came out looking great!
FYI you only need to add 2 Tablespoons of white vinegar to the recommended amount of water for the canner to stop minerals from getting onto your jars.
That's what's in both manuals (1972 & early1990's models) for my Presto canners. Smaller canner calls for 2 quarts of water & the larger for 3 quarts. Each says to add 2 TBSP. I add the minimum to keep reaction with the canner metal as low as is feasible.
Three months later, the stores are fully stocked and prices have returned to pre covid prices. Gotta love America!
Great information. Those black beans were easy and look so good.
When you showed those oxygen absorbers and said what you did, I'm like, WHAT?!?! HAVE YOU LOST YOUR MIND?! I'll have to admit, that was a good one. LMAO!
When I take jars out of my pressure canner, I set them on a hand towel on the counter and then cover them with a doubled over bath towel so they cool slowly. They don't get touched for at least 24 hours.
Interesting video. First time viewer here. 👍
I have canned venison, wild duck, beef, pork and chicken. I always cold pack. Meat is the easiest thing to can! It may look a little funny but it tastes delicious!
Same here other than the duck
PaEMT/FF9 Wild duck breasts are very dense. Wrap a strip of bacon around each one and put 4 or 5 in a pint jar. They come out tender and delicious!
virginia7191 that sounds awesome delicious.
Love it how you when you are short on meat that you find something else to can with it!! Awesome!! And also how you improvise when short on the meat to make it work to get a full canner!! NEAT!!
Great video. I agree about the lids, it doesn't hurt.
Much Love, thank you for all you do to help others.
I have the same canner. My wife got it for me as Christmas present
Absolutely tremendous video keep um coming
Now if there is an empty spot beans is a good thing. Also do water. This will give you water that is or for medical use. One must be prepared on all levels.
My grandma taught me to cover with a towel after removing from canner it helps keeps temp . While finished processing
You use to have to warm the lids because they used a thick harder rubber so it helped to soften them where as the new ones use a much thinner softer almost tacky rubber which doesn't need to be heated to become soft and pliable.
The downside to the new lids is they can't be re-used where as the old ones you could keep using for a number of times (hell my grandmother was using the same set for near 40 years and just swapping out the rubber seals)
Thanks wildman great job.
I just got a deep freezer and am stocking up on meat. Finding whole chickens at Kroger for under $7 each. Get ‘em cheap when they’re a day or two from expiration, then freeze ‘em.
Yup... I did all of the sausages in our freezer a while back. I have to find one of your videos on pressure canning bacon. I have been staking up on it in the freezer and now it is time to can it up. Thank you for all of your help luv. Ma 2.
Hello Ma, I have not done a video pressure caning bacon yet...
This video made me cry today on July 2022
I warm my lids also. Not boil them, just warm them well. I'm still a bit of a canning rookie and found your video well done and easy to follow. Thank you for sharing. New subscriber.
I want to learn to can chicken. Thanks so much. This was very helpful. I would certainly do sausage too. God bless.
Excellent video! Thank you!
Great video didn't know you could can the beans like that good night.thanks
Hi, thanks, we should all be stocking up. Great job! That was too funny. I was like! What? Your so nice to share your knowledge with everyone.
That dented lid is also good for cutting out cookies or using to cook rolls used for hamburgers in.
It's also good for a mold to form patties for a wide mouth canning jar. Right side up, on a plate, fill the ring with ground meat. Lift the ring. Canned 52 hamburger patties sized correctly for my wide mouth jars, after I browned them slightly.
@@oldtimerlee8820 yes. I forgot that one. Thanks for reminder. How are you doing sir?
Well done and very thorough video...God bless
I've been watching your channel for a while but I have never left a comment. I just want to say Thank You so very much for sharing your videos with us. I really appreciate it a lot. I'm not new to canning but it's been some time since I did it. Much Love to you and your family and to everyone here. 💜💜💜
Thank you very much for the kind words Barb, you are very kind. Many blessings to you and your Family.
@@AlaskaPrepper Your so welcome. Many Blessings to you and your family as well. Thank you so much. 💜💜💜
I helped my Mom and my Granny can when I was younger but now that I am the Granny, figured it would be a good idea to start again. Didn't realize how much I did not know. But that being said, I have been watching many, many videos. Even subscribed to yours. I am actually as I am watching this, I am canning veg soup. When you made the comment about the brats and to put an oxygen absorber in them and put them in the pantry, I stopped what I was doing and said out loud, "Do what?" I had backed the video up and then watched ut again and heard you said you were only kidding. After laughing out loud, I wanted to give you one of those little smacks on the back of your head. (Not hard of course 😂)
But do want you to know I am enjoying your videos. Thank you for sharing it all with us.
I'm going to need bigger sausages. I'm so glad you showed us how to pack 'em. I was going to put them in there vertically 😅
I don't see anything wrong with packing them in there vertically.
@@AlaskaPrepper I liked the why you stacked them.
@Cyndi Rothrock he did use wide mouth. Lol. That's how he could get those fat brats in there. When he uses regular mouth jars the tops look tiny compared to his hands.
Nice Video.....so many don't know canning and that's a shame actually. You gave good pointers for others to go by. I like keeping my liquid to 3/4" from the top.