I started pressure canning to make my food stamps go further. Since I have been canning, I have not thrown out left overs in a long time and I buy meats now B1G1 free deals. So yeah, my food stamps go further. I’ve wanted to do this for years and decided to go for it! I’m so glad I did!! Thanks for the wonderful videos to teach and instruct on how to do canning! Hugs to you.
Thank you for having a channel that is educational and informative. For those of us that don’t have our grandparents around or family around that know these methods and ways, your channel is more helpful than you will ever know. Keep up the great work.
You are so right about fat adding moisture and flavor to your canned meats. I have started adding a chicken thigh to my jars of breast meat to moisten them up, and it works great! Loved your video! Keep them coming!
I love canning meat!! Especially after losing $200 worth of meat because my freezer died. I will never keep that much in my freezer again!! Canning is the best!!
My friends asked what I wanted for Christmas and I said canning lids! 3 of them went together and got one of the special deals they had. I was so excited
I bought some at a garage sale in November. They are really as good as Liesa says. My husband and I canned 16 jars of ground beef the other night, with two jars of spiced lamb chunks. The lamb jars did not seal, even though I left a 1and 1/4” headspace. Anybody have a guess why? I’d love some advice. 😊
@@greeneyes2256 Were your lids all the same brand? I used some lids over the summer that I had purchased many years ago - and stored it the garage. Some of them didn’t seal. You mention that you got yours at a garage sale. Maybe the sealing compound deteriorated.
New to canning at 75. Was scared as a child when child died of botulism. Missed so many years of being able to preserve food and help my family. Thank you.
I was scared if the same, though the chances are next to none if the directions are followed. Still a touch frightened, but we will all get through this together. 😊
That’s why I started with meat. Even if something went wrong with the canning process, the recommendation to boil your canned food for 10 minutes before eating would kill off any botulism in the food. Beef just keeps getting tender if you cook it down more but green beans would turn to much. I’ve never canned green beans because I don’t feel comfortable skipping the 10 minute boil step.
She’s so right! New canner since 2021. I went for it and learned! Best decision ever!!! I canned ugly chicken😂, beef and ground beef! Oh how it made my life easy for meals. We’re a family of six. My family loved it and now I have taught my 25 year old daughter and 15 yr old. Im so happy that I learned to do this. It’s a valuable thing to learn and im grateful for all the beautiful women that I learned from on these channels. Don’t be afraid! Go for it! It’s easy as they tell us. Take all the precautions and don’t be afraid! Go for it and do it! Every time I open a jar it smells delicious! So happy I put fear aside and did it. You can too!!!😊💕
Thank you for sharing that. I'm 66 and no one ever taught me this. My coworker is a canning maniac. She has encouraged me to overnight my fear and try it!
I have 40lbs of pulled pork in process right now... I would have never started this crazy canning lady journey without your videos! Thank you for being my online mentor!
Anyone else counting down to Canuary like it was an Advent calendar event? I think I'm more excited for this than the holidays! Thanks to all that took the time to put this together. And thanks to ForJars!
This is exciting. We not only get to learn more canning ideas from various teachers. We get to find new canners, homesteaders, and learn more info from. Them. Y'all just keep showing us ❤️ thank you for all you do!
LAST year (2022) I restarted canning after a 20yr hiatus. I was SO pleased to find this wonderful community of canning gurus. I (like you) was very surprised to find brisket at such a good price ($4.49 a lb). I'v canned several pounds of brisket tips. It turned out great. Thanks for all the people and families working to bring so much good information to this community.
@@Alexis_9339 I use brisket and tips like any canned meat, stews, soup, pulled beef, pot pies, what ever I need some canned beef for. It can be fun to try it as fajita meat with tacos.
hey, guess what..Im canning 200 lbs of meat from ground elk sausage to flank steaks for Rudy's steak dinner in a jar. and YAY- it's almost CANUUUUAAARY..I'm a wee bit excited.
Leisa, I left a message earlier on this recipe but I just want to take a moment to thank you for hosting Canuary every year. I love it and each day look forward to see what recipe comes next. Every recipe so far has been excellent! You did a great job getting superior canners. I also want to thank the participants. And a great shout out to Forjars for their excellent and affordable lids! Blessings to all for enriching our lives!
We absolutely love home canned beef. We just used some to make beef enchiladas! They were amazing! I use the raw pack method. We don't care if it isn't pretty as long as it is tasty!
Thank you so much for hosting Canuary again. I look forward to it each year. It was great that you showed both raw pack and hot pack in the same video. While I’ve been canning beef - mainly hot pack - I appreciate your detailed explanations- great for newbies or a great refresher for us “oldies”. Thanks for mentioning using brisket. I never thought about using a brisket! I also like the idea of being an ingredient canner. It opens up more possibilities of how to use canning items. Awesome that Canuary is being sponsored by Forjars!!! Appreciate you for all you do to organize this fantastic month. I know a lot goes in to this.
Your old videos on canning pork is what got me thinking about and eventually starting to can. That was a year ago, and now I have 2 presto canners, a steam canner and a dehydrator. Thanks for doing all of this for all of us!
Want to thank everyone participating in Canuary! Forjars for their support. And Leisa, of course. I'm trying to catch up on canuary videos. It's going to be a MARATHON 😁
17:37 I’m a newbie canner and I found Canuary this past summer. I’m excited for this new season to learn. Thanks Leisa for your hard work in preparing this series!
Lady, I'll watch you. I've been around for some yrs now. You and Phil meet all my needs. Yes I absolutely love your protein videos. You're still the canning queen of TH-cam.
Lol. "I wrote these down so I wouldn't forget anyone," awe, we see you Mousetoes. So ready for this month. Thanks to all these channels. Thank you Forjar.
When i was a kid, we traveled a lot. We always either had a van or a camper. My Mom would can roasts and other meat before we traveled. We always packed the camp stove because..Mama needed her coffee. But those meals she would cook on that little campstove were my all time favorites. ❤
Just canned a roast and beef broth. Never had the nerve to do this until I watched you. Just shows you can still teach this old lady new tricks. Thank you so much for caring about all of us enough to pass on your love of canning. Hope you and yours have a wonderful new year❤
Leisa, thanks for explaining the difference between aesthetics with raw v. hot pack. I like liquid over the top, so hot packing, it is! Great collab. We love your channel. Happy canning! 🎉
Love ForJars! My first time using them was this past Fall. Canned up a bunch of pizza sauce. Every one of them sealed. Beautiful lids. Thank you Lisa for Canuary 2023 and to all the channels who are participating in Canuary! Thank you ForJars for Sponsoring this. Love Canuary!!
Hi, I have been canning “protein” for many years. My husband is a hunter and so I have canned hundreds of jars of venison over the years. I only do cold pack because it’s, well just easier. I’m always looking for new ways to use my canned meats (chicken , beef, pork, venison, ground meats, etc) so I was excited to see you had recipes. I hoped over to Etsy to pick up my copy. Thank you so much. I will try to remember to stop back and let you know which ones we liked best.
This is where we divide the men from the boys kin the kitchen -so to speak. The low and slow canning adds to the texture and flavour of roast beef is unsurpassable! Leisa thank you so much for this informative video and putting this entire colab together! What a gift! So excited to get canning this month!
I am so thankful that you have taken the time to put this together and for supporting those of us that are trying to do more canning and build up a pantry (harder to do at today's prices for food)! You encouraged me to try raw pack canning chuck roast) and also "ugly chicken" for the first time ever. So glad I did.. both are delish and easy!! Thanks again!!!
You convinced me to raw pack my beef meat! I had pressure canned beef stew with potatoes, carrots, celery and onions with my stew meat. It took a good bit of work and it taste good but now I’m ready to just pressure canned some plain stew meat. Thank you for your video and for Canuary!
Actually taking us through the entire process of both canning techniques for beef shows your dedication to your followers and to the purpose of your channel, Leisa, but one thing I love most--you answer our questions before we even ask them! :D And kudos to ForJars for excellent products and for sponsoring Canuary. More dedicated folks there. Happy New Year to all.
It’s the most wonderful time of the year! Thank you so much for addressing why you don’t push down your meat anymore into the jars so its tightly packed. I had noticed when you did an ugly chicken video a while back that you weren’t doing it anymore and wondered why. Mystery solved! Thank you for keeping us up to date on the best practices of canning!
Agree! Watch too many videos of folks cramming protein or stew starts w/ beef/chicken and praying the lid stays in place. I find reasonable is better. If you need that much in the jar, then go up a size! Peace
You make this look so effortless... and safe! I want to can some meat for my family and this video really makes me think I can do it. Thanks to all the canuary contributors!
Love that your first video is on canned beef. It’s the one meat we buy in bulk, and I know canning is the most efficient way to storage it. I already know what I’ll be making more often once I have a pressure cooker! 💕🐄🍽🙌🏼😁
I have an aversion to beef, It needs to look cooked, but then it makes it tough. I tried canning this cut of beef after watching your video and…wow!! Perfect! Juicy and brown (not red!). Delicious! We made chili with them and it was the best chili we had!
Thank you for the refresher on canning beef. It never hurts to go back to basics to stay on top of canning methods. I mostly raw-pack as well. I love all of the flavorful goodness you retain from the natural broth.
Leisa, as many others have said you are the person who got me into canning meats. I used to can vegetables and fruits, took about a 10 year break, and now am back at it and totally enjoying myself and my growing pantry. Thank you so much for the inspiration!
Thank you so much for this canning session!! I am ready to can my first batch of beef! Thank you Lisa for this Canuary challenge, and thank you ForJars for sponsoring this!
Happy Happy Canuary Everyone!!! Im so very glad I found yall! I am getting back in to canning. Thank you Leisa, ForJars and all the other amazing Creators involved!
Thank you for doing this and showing both methods of the beef canning. I just finally canned my first beef and it turned out great. Greatly appreciate your time of helping new canners out. Also a big thanks to For Jars!
I'm so excited I just finished a canner of jars of beef..this is freedom. No salt added beef for my Low sodium husband. I controll the salt!! 1500 daily per his cardiologist and its a quick meal now. This Canuary has taught me sooooo much I'm so glad I found it. Thank you everyone!
This is my first year watching your canuary series. Thanks for organizing this 🫙😊🫙 I’m new to canning and a bit nervous, so this series will help. Thanks 👍🏽 Danita
Hi Danita, how is your canning journey going? I was TERRIFIED of pressure canning and my All-American 930 sat on the shelf for three-ish months before I canned my first jar of water. That was a success, and just wanted to encourage you, you can do this. Best of canning wishes to you.
@dmarie You can do it!!! Once I overcame myself about all that could go wrong, I started canning more. Figure out which foods are pressure can or water bath can. To me, that is the number 1 thing that a beginner canner MUST learn. Once that is done, you'll have it made. 🥳 Then you will be trying to find out what more you can CAN.
I've never canned meat, except in a soup. I don't eat much beef (medical condition), so will be looking forward to some chicken recipes. You are so wonderful to do a project this size for all of your viewers - thank you so much! And thank you to ForJars for sponsoring!
I can't believe I've missed all of these...I helped my mother can since I was very young, but she made me terrified of the cooker blowing up. I know she was trying to protect me from a bad burn as a small child, but the fear is still there. (I haven't been a child in decades). I'm finally trying to learn all the steps she protected me from. You do such an awesome job of breaking it down in simple steps. Thank you!!
Canners are built much different now and the likely hood of it blowing up is super unlikely if you’re actually watching and adjusting heat (and there’s even safety features if you’re not watching it at all). Good luck!
@@Alexis_9339 Thank you for the encouragement. I have my mom's canner (1960s Presto). It is built extremely well. I finally asked her why she had continued to tell me "get back, it will blow". She said "that's what my mom always told me".🤣 Canuary got me canning again. ❤️
I don't know about anyone else but I am a johnny come lately to canning and preparation however every time, Lisa pop up on my youtube I pay attention. Thank you so much for all your teaching. I appreciate you.
The beauty of canning is every time you pull those jars out of the canner it’s like Christmas. Those pings of the jars sealing are like Christmas carols, so much fun every time. 😊
I been watching u for over a year now and have learned a lot even tho I have been canning for 50 years this year I learned to can soups and meats which I put in my shelf to eat later . In a few days I'll be 72 years old and hope I never stop learning .thank you to all the sits that show gardening and canning .
Thank you! I loved how you showed both ways to can the beef. Because of you and Rachel at 1870, I can now call myself a canning momma! I've loved watching you for the past couple years. Blessings on your 2024!!
My wife hasd a stem cell transplant last year and now has graft vs host in her mouth. Tough, chewy, and salty foods don’t work. So, my home canned foods are getting more use right now. Thank you for hosting Canuary.
THANK YOU ladies of Canuary!!! I choked back the (45+years) fear of pressure cooking! So excited!!! Thank you, Thank you, Thank you!! Working on our second canner full of "ugly beef". 🙌🙌🙌
I just moved to AL where all my grown daughters live. I’m so excited that they are wanting to learn how to can. I’ve sent them to your page to start ‘studying’ and when they have all their supplies we are going to start with the ‘hands on’. I appreciate your attention to safety! Thank you
I literally stumbled across Canuary 2023 when I linked to Linda’s Pantry via a link chase on Tattler Lids in a review comment on Amazon. My head is spinning. I’ve been uncomfortable about using a hand-me-down presto pressure cooker. But I’m diving in and this collaboration gives me the kick of motivation I need. I have a huge pile of ForJars ready to go. Now I’m dreaming of an All American to add to my kitchen!
I NEVER thought I would be excited about canning meat! I can’t wait to try it now. This is my first time with Canuary. I am going to go back an watch All of them! And find new channels to watch. So excited!!!
I have ordered the knife, ordered forjars lids, pressure cooker, jars and rings are out and cleaned up. Pulled up my big girl panties. Pulled the roast out of the freezer. Gonna attempt my very first raw pack and first solo canning. Thank you for the amazing videos to build confidence. I have to free up freezer space! I have meat coming in February. This couldn't have happened at a better time.
Thank you so very much for hosting Canuary again. This is the first year I have actually had the interest to put food up for my family. Even though I’m a widow, my son and his little family live next door. They take care of me, especially since my husband passed away. They make sure I have what I need as far as meals go. I don’t want them having to do that without my contribution also. I’m studying these videos and taking notes. I am excited to get started. My Dad gave me his canner but it’s old and the gasket doesn’t fit as tightly as it is supposed to. I’m Leary if that one but I’m determined to save money for the big nice canner being given away. (If I don’t win). 😅😅 My heart is really into preparing meals for my family. Since I’m disabled it makes sense that I would be able to take the time and preserve food the way it should be preserved. Again, thank you so very much. You have explained it in such a way that even I can learn to can. I’m going to try both hot and cold packing and see which we prefer for meals. I feel like even I can be successful at it. Good luck everyone!♥️♥️
I’ve just been canning a few months and enjoy canning meat. I enjoyed this video on canning roast beef. My husband is a beef lover so this makes it possible for him to have his beef anytime.
I am so glad that you have forjars as a sponsor. I just ordered 100 small and wide mouth lids. The price was right. So excited to get them. Thank you for all your wonderful information.
This is my first time seeing Canuary. I just recently bought forjars lids and love them. I can tell just from holding one that they are a quality product. This video is just in time for me since my husband has a bag full of chunked up venison for me to can. Thank you!
😅thank you for doing these wonderful teaching & sharing video’s ! I just finally purchased your recipes for ugly chicken,beef & pork. I’m relaxing in my chair watching tv with my hubby and going to bruise through them !!
Hello from Florida. I’ve gotten away from the idea of canning due to not being able to afford a canner. I have searched thrift stores, checked on eBay and anything I HAVE found was not within my financial reach. I WILL be trying to grow a few plants this season as I have moved and have a very small yard with a privacy fence around it, but it’s still an apartment. My roommate has a green thumb and will teach me what she knows. My car broke down 3 times in 2 months costing way more than I have. I still watch you, Homestead Corner & ABG. My family still laughs at me but I want to make sure they have food when it gets worse. I always drop off a few things for them when I find a deal. I have jars, lids & the tools, but no canner yet. Your show is amazing, and you really get into details. Keep up the great videos, as they boost my confidence for when I find one. Thanks for sharing your knowledge. Hopefully I will be able to pass what I learn onto my granddaughter!❤️
I started pressure canning to make my food stamps go further. Since I have been canning, I have not thrown out left overs in a long time and I buy meats now B1G1 free deals. So yeah, my food stamps go further. I’ve wanted to do this for years and decided to go for it! I’m so glad I did!! Thanks for the wonderful videos to teach and instruct on how to do canning! Hugs to you.
Thank you for having a channel that is educational and informative. For those of us that don’t have our grandparents around or family around that know these methods and ways, your channel is more helpful than you will ever know. Keep up the great work.
You are so right about fat adding moisture and flavor to your canned meats. I have started adding a chicken thigh to my jars of breast meat to moisten them up, and it works great! Loved your video! Keep them coming!
I love canning meat!! Especially after losing $200 worth of meat because my freezer died. I will never keep that much in my freezer again!! Canning is the best!!
My friends asked what I wanted for Christmas and I said canning lids! 3 of them went together and got one of the special deals they had. I was so excited
Awesome!!!
Lol that's what I asked for too
I bought some at a garage sale in November. They are really as good as Liesa says. My husband and I canned 16 jars of ground beef the other night, with two jars of spiced lamb chunks. The lamb jars did not seal, even though I left a 1and 1/4” headspace. Anybody have a guess why? I’d love some advice. 😊
@@greeneyes2256 Were your lids all the same brand? I used some lids over the summer that I had purchased many years ago - and stored it the garage. Some of them didn’t seal. You mention that you got yours at a garage sale. Maybe the sealing compound deteriorated.
That’s what I am going to be asking for next year!
New to canning at 75. Was scared as a child when child died of botulism. Missed so many years of being able to preserve food and help my family. Thank you.
I was scared if the same, though the chances are next to none if the directions are followed. Still a touch frightened, but we will all get through this together. 😊
You can order test strips online, if it makes you feel safer.
@@pennylaur7687what kind of test strips? Does it test ph? Would love your info on this
That’s why I started with meat. Even if something went wrong with the canning process, the recommendation to boil your canned food for 10 minutes before eating would kill off any botulism in the food. Beef just keeps getting tender if you cook it down more but green beans would turn to much. I’ve never canned green beans because I don’t feel comfortable skipping the 10 minute boil step.
She’s so right! New canner since 2021. I went for it and learned! Best decision ever!!! I canned ugly chicken😂, beef and ground beef! Oh how it made my life easy for meals. We’re a family of six. My family loved it and now I have taught my 25 year old daughter and 15 yr old. Im so happy that I learned to do this. It’s a valuable thing to learn and im grateful for all the beautiful women that I learned from on these channels. Don’t be afraid! Go for it! It’s easy as they tell us. Take all the precautions and don’t be afraid! Go for it and do it! Every time I open a jar it smells delicious! So happy I put fear aside and did it. You can too!!!😊💕
Thank you for sharing that. I'm 66 and no one ever taught me this. My coworker is a canning maniac. She has encouraged me to overnight my fear and try it!
I have 40lbs of pulled pork in process right now... I would have never started this crazy canning lady journey without your videos! Thank you for being my online mentor!
You can do it!
I think pulled pork on the shelf and simple wraps made in a skillet would keep me alive for a while 😊
Anyone else counting down to Canuary like it was an Advent calendar event? I think I'm more excited for this than the holidays! Thanks to all that took the time to put this together. And thanks to ForJars!
This is exciting. We not only get to learn more canning ideas from various teachers. We get to find new canners, homesteaders, and learn more info from. Them. Y'all just keep showing us ❤️ thank you for all you do!
hello how is the weather condition over there I hope you are doing good
LAST year (2022) I restarted canning after a 20yr hiatus. I was SO pleased to find this wonderful community of canning gurus. I (like you) was very surprised to find brisket at such a good price ($4.49 a lb). I'v canned several pounds of brisket tips. It turned out great. Thanks for all the people and families working to bring so much good information to this community.
What do you use the brisket tips for? I’ve had brisket for sandwiches but never anything else.
@@Alexis_9339 I use brisket and tips like any canned meat, stews, soup, pulled beef, pot pies, what ever I need some canned beef for. It can be fun to try it as fajita meat with tacos.
hey, guess what..Im canning 200 lbs of meat from ground elk sausage to flank steaks for Rudy's steak dinner in a jar. and YAY- it's almost CANUUUUAAARY..I'm a wee bit excited.
hello how is the weather condition over there I hope you are doing good
Leisa, I left a message earlier on this recipe but I just want to take a moment to thank you for hosting Canuary every year. I love it and each day look forward to see what recipe comes next. Every recipe so far has been excellent! You did a great job getting superior canners. I also want to thank the participants. And a great shout out to Forjars for their excellent and affordable lids! Blessings to all for enriching our lives!
You are so welcome!
New math has always stumped me too. Lol. I love the cold pack method thank you.
We absolutely love home canned beef. We just used some to make beef enchiladas! They were amazing! I use the raw pack method. We don't care if it isn't pretty as long as it is tasty!
That is awesome!
Thank you so much for hosting Canuary again. I look forward to it each year. It was great that you showed both raw pack and hot pack in the same video. While I’ve been canning beef - mainly hot pack - I appreciate your detailed explanations- great for newbies or a great refresher for us “oldies”. Thanks for mentioning using brisket. I never thought about using a brisket! I also like the idea of being an ingredient canner. It opens up more possibilities of how to use canning items. Awesome that Canuary is being sponsored by Forjars!!! Appreciate you for all you do to organize this fantastic month. I know a lot goes in to this.
Your old videos on canning pork is what got me thinking about and eventually starting to can. That was a year ago, and now I have 2 presto canners, a steam canner and a dehydrator. Thanks for doing all of this for all of us!
Want to thank everyone participating in Canuary! Forjars for their support. And Leisa, of course. I'm trying to catch up on canuary videos. It's going to be a MARATHON 😁
17:37 I’m a newbie canner and I found Canuary this past summer. I’m excited for this new season to learn. Thanks Leisa for your hard work in preparing this series!
Have fun!
I am too! So excited to be here for this and thankful for all of these folks putting in the effort!!!
So excited about cannuary!! Cant wait to can-a-long with you!! Always appreciate the inspiration!!
Do you add the juice from the cooked meat?
@@jessicafrost4222 You can, yes
Lady, I'll watch you. I've been around for some yrs now. You and Phil meet all my needs. Yes I absolutely love your protein videos. You're still the canning queen of TH-cam.
Thank you
Lol. "I wrote these down so I wouldn't forget anyone," awe, we see you Mousetoes. So ready for this month. Thanks to all these channels. Thank you Forjar.
When i was a kid, we traveled a lot. We always either had a van or a camper. My Mom would can roasts and other meat before we traveled. We always packed the camp stove because..Mama needed her coffee. But those meals she would cook on that little campstove were my all time favorites. ❤
Just canned a roast and beef broth. Never had the nerve to do this until I watched you. Just shows you can still teach this old lady new tricks. Thank you so much for caring about all of us enough to pass on your love of canning. Hope you and yours have a wonderful new year❤
You have been my “meat canning mentor” for about 5 years now and I can’t say thank you enough!
Mine too! She’s so thorough!
Mine also . Leisa is a wonderful teacher as well as funny as she goes !
LOVE that you showed both cold- and hot-pack process! Thank you for helping us build such a great community!
Very excited about Canuary! I can't wait to can some of my beef!
I just love having this on my SHELF. Limited freezer space
Leisa, thanks for explaining the difference between aesthetics with raw v. hot pack. I like liquid over the top, so hot packing, it is! Great collab. We love your channel. Happy canning! 🎉
Hello dear friend can I ask you a question?
Love ForJars! My first time using them was this past Fall. Canned up a bunch of pizza sauce. Every one of them sealed. Beautiful lids. Thank you Lisa for Canuary 2023 and to all the channels who are participating in Canuary! Thank you ForJars for Sponsoring this. Love Canuary!!
After canning fruits and vegetables for close to 50 years, this past year was my first venture into canning meat. Thanks for the inspiration!
Hi, I have been canning “protein” for many years. My husband is a hunter and so I have canned hundreds of jars of venison over the years. I only do cold pack because it’s, well just easier. I’m always looking for new ways to use my canned meats (chicken , beef, pork, venison, ground meats, etc) so I was excited to see you had recipes. I hoped over to Etsy to pick up my copy. Thank you so much. I will try to remember to stop back and let you know which ones we liked best.
Have ever canned beef or dear liver?
This is where we divide the men from the boys kin the kitchen -so to speak. The low and slow canning adds to the texture and flavour of roast beef is unsurpassable! Leisa thank you so much for this informative video and putting this entire colab together! What a gift! So excited to get canning this month!
Love my canned beef! I can it in 8 oz jars for individual servings. Thank you for putting this together! My first Canuary! So excited!
I canned ground lamb in that size jars too since I am the only one who likes it and I make my lunches for work with them.
I am so thankful that you have taken the time to put this together and for supporting those of us that are trying to do more canning and build up a pantry (harder to do at today's prices for food)! You encouraged me to try raw pack canning chuck roast) and also "ugly chicken" for the first time ever. So glad I did.. both are delish and easy!! Thanks again!!!
You convinced me to raw pack my beef meat! I had pressure canned beef stew with potatoes, carrots, celery and onions with my stew meat. It took a good bit of work and it taste good but now I’m ready to just pressure canned some plain stew meat. Thank you for your video and for Canuary!
Youve taken some of my fear out of canning meat....thank you for that! Love Cannuary!!! Thank you for all who participated!
When u put it in the oven what degrees did u put it on? I think u said cook it foyer 35 mins? Is that correct?
@@debbierodgers2955 I heard her say 350 degrees for 35 to 45 minutes and you only want it to be 2/3 done.
Thank you Leisa and For Jars for sponsoring Canuary. I love to can! Canuary and the Pantry challenge are a fabulous way to start the New Year.
Actually taking us through the entire process of both canning techniques for beef shows your dedication to your followers and to the purpose of your channel, Leisa, but one thing I love most--you answer our questions before we even ask them! :D And kudos to ForJars for excellent products and for sponsoring Canuary. More dedicated folks there. Happy New Year to all.
I appreciate that!
Right!!!
Wow, good to know about the rings. I’ve been throwing the ugly ones away. :(
It’s the most wonderful time of the year! Thank you so much for addressing why you don’t push down your meat anymore into the jars so its tightly packed. I had noticed when you did an ugly chicken video a while back that you weren’t doing it anymore and wondered why. Mystery solved! Thank you for keeping us up to date on the best practices of canning!
Agree! Watch too many videos of folks cramming protein or stew starts w/ beef/chicken and praying the lid stays in place. I find reasonable is better. If you need that much in the jar, then go up a size! Peace
You make this look so effortless... and safe! I want to can some meat for my family and this video really makes me think I can do it. Thanks to all the canuary contributors!
I am so thankful for the TH-cam content providers, especially during Canuary. It's the best time of the year. Also a big thank you to ForJars.
Wow that is an amazingly generous prize! Thanks ForJars for helping make this happen and thanks Suttons Daze for keeping Canuary going!
Love that your first video is on canned beef. It’s the one meat we buy in bulk, and I know canning is the most efficient way to storage it. I already know what I’ll be making more often once I have a pressure cooker! 💕🐄🍽🙌🏼😁
I have an aversion to beef, It needs to look cooked, but then it makes it tough. I tried canning this cut of beef after watching your video and…wow!! Perfect! Juicy and brown (not red!). Delicious! We made chili with them and it was the best chili we had!
I'm so glad!
Thank you for the refresher on canning beef. It never hurts to go back to basics to stay on top of canning methods. I mostly raw-pack as well. I love all of the flavorful goodness you retain from the natural broth.
Leisa, as many others have said you are the person who got me into canning meats. I used to can vegetables and fruits, took about a 10 year break, and now am back at it and totally enjoying myself and my growing pantry. Thank you so much for the inspiration!
Same!! Ugly chicken is now a staple! Chili, dips, sandwiches, enchiladas, soups… everything so much quicker now! Thank you!
LOOKING SO FORWARD TO THIS NEW SEASON OF CANUARY!!!!! YOU AND OTHER SPONSORS CONTRIBUTING TO THIS YEAR ARE THE BEST!!! YAY CANUARY!!!!
My first Vanuatu! What a great way to introduce us (me) to some channels that I hadn’t yet found!
Thank you so much for this canning session!! I am ready to can my first batch of beef! Thank you Lisa for this Canuary challenge, and thank you ForJars for sponsoring this!
Happy Happy Canuary Everyone!!! Im so very glad I found yall! I am getting back in to canning.
Thank you Leisa, ForJars and all the other amazing Creators involved!
Thank you for doing this and showing both methods of the beef canning. I just finally canned my first beef and it turned out great. Greatly appreciate your time of helping new canners out. Also a big thanks to For Jars!
I'm so excited I just finished a canner of jars of beef..this is freedom. No salt added beef for my Low sodium husband. I controll the salt!! 1500 daily per his cardiologist and its a quick meal now. This Canuary has taught me sooooo much I'm so glad I found it. Thank you everyone!
This is my first Canuary! Thank you, Leisa, for organizing this. And thanks to ForJars too!
This is my first year watching your canuary series. Thanks for organizing this 🫙😊🫙 I’m new to canning and a bit nervous, so this series will help. Thanks 👍🏽 Danita
Hi Danita, how is your canning journey going? I was TERRIFIED of pressure canning and my All-American 930 sat on the shelf for three-ish months before I canned my first jar of water. That was a success, and just wanted to encourage you, you can do this. Best of canning wishes to you.
@dmarie
You can do it!!!
Once I overcame myself about all that could go wrong, I started canning more.
Figure out which foods are pressure can or water bath can. To me, that is the number 1 thing that a beginner canner MUST learn.
Once that is done, you'll have it made. 🥳
Then you will be trying to find out what more you can CAN.
Thank you for sponsoring Canuary again this year. I know it's a lot of work but we learn so much!
Our pleasure!
T🎉🎉 hank you for teaching and the opportunity
I’m so excited for this year!!!! Thank you everyone in advance for all your doing for us💜
I've never canned meat, except in a soup. I don't eat much beef (medical condition), so will be looking forward to some chicken recipes. You are so wonderful to do a project this size for all of your viewers - thank you so much! And thank you to ForJars for sponsoring!
I am going to make beef stew this week. I love your videos on canning. Working on making a stoked pantry.
I bought FourJars and was very pleased. So I bought small packs to share with friends with a towel for gifts 🥰! Thank you Leisa!
You are so welcome!
Still watching you; I have learned so much. My canning going great at 77 🙏♥️🙏
I can't believe I've missed all of these...I helped my mother can since I was very young, but she made me terrified of the cooker blowing up. I know she was trying to protect me from a bad burn as a small child, but the fear is still there. (I haven't been a child in decades). I'm finally trying to learn all the steps she protected me from. You do such an awesome job of breaking it down in simple steps. Thank you!!
Canners are built much different now and the likely hood of it blowing up is super unlikely if you’re actually watching and adjusting heat (and there’s even safety features if you’re not watching it at all). Good luck!
@@Alexis_9339 Thank you for the encouragement. I have my mom's canner (1960s Presto). It is built extremely well. I finally asked her why she had continued to tell me "get back, it will blow". She said "that's what my mom always told me".🤣 Canuary got me canning again. ❤️
Your explanations and suggestions on all your canning recipes are always so wonderfully helpful. Thank you!😊
You are so welcome!
I don't know about anyone else but I am a johnny come lately to canning and preparation however every time, Lisa pop up on my youtube I pay attention. Thank you so much for all your teaching. I appreciate you.
ONCE! This was taught in High School! Nothing is taught or learned in School 2024~!
Blessings Lisa. It is great to see you on this. I am one of your subscribers.
The beauty of canning is every time you pull those jars out of the canner it’s like Christmas. Those pings of the jars sealing are like Christmas carols, so much fun every time. 😊
I been watching u for over a year now and have learned a lot even tho I have been canning for 50 years this year I learned to can soups and meats which I put in my shelf to eat later . In a few days I'll be 72 years old and hope I never stop learning .thank you to all the sits that show gardening and canning .
You have no idea how much I appreciate you and your Canuary series. I learn so much!!!
Wow, thank you!
Thank you! I loved how you showed both ways to can the beef. Because of you and Rachel at 1870, I can now call myself a canning momma! I've loved watching you for the past couple years. Blessings on your 2024!!
Thanks for hosting canuary. Glad to learn the difference between hot and raw pack protein.
My wife hasd a stem cell transplant last year and now has graft vs host in her mouth. Tough, chewy, and salty foods don’t work. So, my home canned foods are getting more use right now. Thank you for hosting Canuary.
THANK YOU ladies of Canuary!!! I choked back the (45+years) fear of pressure cooking! So excited!!! Thank you, Thank you, Thank you!! Working on our second canner full of "ugly beef". 🙌🙌🙌
I love having the canned beef on my shelves. What a way to have 'fast food' at home.
Every time I watch your videos I learn derails which I didn’t know. Thank you for taking the time to make such detailed videos.
Just when I am out of canned meats!!
THANK YOU for brining such great ideas, recipes, education and inspiration!
A dear friend bought me a flat of quart jars and a flat of pint jars for Christmas and my birthday. Best gifts ever!
Just starting to can. Very informative & inspiring!!
You got this!
I just moved to AL where all my grown daughters live. I’m so excited that they are wanting to learn how to can. I’ve sent them to your page to start ‘studying’ and when they have all their supplies we are going to start with the ‘hands on’. I appreciate your attention to safety! Thank you
I'm 70 and just getting started canning. Thank you for doing it the approved way. Thank you thank you
I literally stumbled across Canuary 2023 when I linked to Linda’s Pantry via a link chase on Tattler Lids in a review comment on Amazon. My head is spinning. I’ve been uncomfortable about using a hand-me-down presto pressure cooker. But I’m diving in and this collaboration gives me the kick of motivation I need. I have a huge pile of ForJars ready to go. Now I’m dreaming of an All American to add to my kitchen!
In a new season of my life. Newly: moved, married and homesteading. Relearning to can, dehydrate and preserve.
I just started canning two years ago and have learned so much from all the videos.
This is my first year watching Canuary. I have never canned meat, but I am inspired by Lisa.
I NEVER thought I would be excited about canning meat! I can’t wait to try it now. This is my first time with Canuary. I am going to go back an watch All of them! And find new channels to watch. So excited!!!
love how canning at home we know what is going into our food! 36:34
Thank you so much for a month full of videos on canning!!!! So much fun!!!! Love it!!!!
I'm really new to canning, so I love that I can watch all these videos and learn so much from you all.
I have ordered the knife, ordered forjars lids, pressure cooker, jars and rings are out and cleaned up. Pulled up my big girl panties. Pulled the roast out of the freezer. Gonna attempt my very first raw pack and first solo canning. Thank you for the amazing videos to build confidence. I have to free up freezer space! I have meat coming in February. This couldn't have happened at a better time.
Once again, the most exciting event on TH-cam! Thanks Leisa, all you wonderful canners and For Jars for sharing knowledge with us.
I love canned beef. It is like my homestead fast food when timing on my end is tough to manage. Love Forjars!
Thank you so very much for hosting Canuary again. This is the first year I have actually had the interest to put food up for my family. Even though I’m a widow, my son and his little family live next door. They take care of me, especially since my husband passed away. They make sure I have what I need as far as meals go. I don’t want them having to do that without my contribution also. I’m studying these videos and taking notes. I am excited to get started. My Dad gave me his canner but it’s old and the gasket doesn’t fit as tightly as it is supposed to. I’m Leary if that one but I’m determined to save money for the big nice canner being given away. (If I don’t win). 😅😅 My heart is really into preparing meals for my family. Since I’m disabled it makes sense that I would be able to take the time and preserve food the way it should be preserved. Again, thank you so very much. You have explained it in such a way that even I can learn to can. I’m going to try both hot and cold packing and see which we prefer for meals. I feel like even I can be successful at it. Good luck everyone!♥️♥️
Thank you for this. I really appreciate your content. You answer my questions before I leave them. Love you so much. Susan
I'm so happy you did both cold and hot pack with beef. I'm teaching my grandson how to can.
Yay! Today is the last day of Canuary. Congratulations to whomever wins this year! Tonight will be so much fun!
I’ve just been canning a few months and enjoy canning meat. I enjoyed this video on canning roast beef. My husband is a beef lover so this makes it possible for him to have his beef anytime.
I am so glad that you have forjars as a sponsor. I just ordered 100 small and wide mouth lids. The price was right. So excited to get them. Thank you for all your wonderful information.
This is my first time seeing Canuary. I just recently bought forjars lids and love them. I can tell just from holding one that they are a quality product. This video is just in time for me since my husband has a bag full of chunked up venison for me to can. Thank you!
I have been canning many years but always learn something new when I watch you. Thank you
😅thank you for doing these wonderful teaching & sharing video’s ! I just finally purchased your recipes for ugly chicken,beef & pork. I’m relaxing in my chair watching tv with my hubby and going to bruise through them !!
Well, Well, Well Well Well Well Well I have learned so much from you, now along Canuary.
Winning a pressure caner would be such a Blessing to our family!
Newbie canner here. I'm looking forward to your ground beef video. You make canning so do-able! Thank you, Leisa!
Oh, I love ForJars and Canuary!! Thank you for this great sharing!!
So excited about cannuary
! Always learn something new. Thank you Leisa and ForJars!
Hello from Florida. I’ve gotten away from the idea of canning due to not being able to afford a canner. I have searched thrift stores, checked on eBay and anything I HAVE found was not within my financial reach. I WILL be trying to grow a few plants this season as I have moved and have a very small yard with a privacy fence around it, but it’s still an apartment. My roommate has a green thumb and will teach me what she knows. My car broke down 3 times in 2 months costing way more than I have. I still watch you, Homestead Corner & ABG. My family still laughs at me but I want to make sure they have food when it gets worse. I always drop off a few things for them when I find a deal. I have jars, lids & the tools, but no canner yet. Your show is amazing, and you really get into details. Keep up the great videos, as they boost my confidence for when I find one. Thanks for sharing your knowledge. Hopefully I will be able to pass what I learn onto my granddaughter!❤️