Hi Linda I’m from UK and my mother always made a beef stew or pies with added lambs kidneys. She would buy 2lb of beef and would add 1/2lb of kidney, the flavour was unbelievable, Steak and Kidney is big in the UK. I’ve just imported a Presto canner from USA as we can’t buy them anywhere here. I’m learning so much from you, thank you for all you do in teaching us the art of preserving food.
Great job, Linda! Don't forget - If you don't have dried beans, you can also can greens (collards, kale, broccoli leaves) or sweet potatoes if you need to fill that canner, as they all take 75 for pints and 90 for quarts, too.
Watching your videos again has inspired me to not only start canning again, but to create a canning chart that lists similar canning times. I don’t always have enough to do a full canner of just one thing. I love that you have options to to fill it up! I’m looking at canning up Southern Style Collard greens and some curried spinach. I add cream cheese to the spinach for an amazing veggie dip!
to remove most of the salty taste.. do this: 1.) rinse the corned beef really well under cold water 2.) trim off most if not all the fat.. especially the really hard fat parts 3.) re-rinse the corned beef really well - since you cut into it to get the fat out - the cuts/holes need to be rinsed out really well 4.) then do the par-boil as you did and continue with the hot water to fill the jars and can for 90min so, 1 of those usually takes 2.5hrs up to 3 depending on size... so, split the time in half OR keep the 90min for the canner and par-boil the rest of the time before canning *NOTE: again, corned beef is NOT an "approved" item - (i think it's because of a density issue and the fact they haven't tested store bought packaged corned beef as you have there or any homemade cured corned beef for that matter because everyone makes them differently), so.. i think slices would work better than cubing.. your choice, just my 2 cents).. *REPEAT SIDE NOTE: you don't have to just cut them into cubes, you can also use slices, which is how i serve it on St. Patty's day... i think most people serve it that way as well. hope that helps.
I canned up almost 70 pounds of meat over the last few weeks. I have more to go! Need to get our freezer cleaned out. The tender roast does amazing in the canner!
Pressure canned beef is our absolute favorite. I also par cook before canning. Thank you so much for sharing how you can everything. Have a blessed day!
Because of Lindas Pantry , I bought a Canner today. Not the nice beast on her stove but a Presto something . Been wanting to learn for years now. Freeze dried too exspensive.
Hi Linda, looks great! I just canned parsnips this evening. It feels so good to can! I think my pressure canner needs a new rubber seal. Had some steam leaking out the side, even though it came up to pressure. Thanks for all the great canning instruction! Stay safe!
Timothy Williams Hi Timothy, I have seen where olive oil was placed on a finger and rubbed all around the pot to help seal. I’m new to this and waiting as I write this for my pressure cooker to come. But I’m going to give the olive oil a try. Best wishes
I don't know what type pressure canner you have, but I have found that I occassionally will need to tighten my pressure gauge to ensure that I have no steam leakage. I have a Presto pressure canner. I also lubricate the rubber seal with oil.
Love all your videos! Thank You Linda! Your knowledge and recipes have been invaluable to me! I ordered some kitchen bouquet yesterday after watching your French Onion Soup recipe that I'll be making today! I'm quarantine canning as well! ;) God Bless Ya! 5-14-20
I have been doing the same Linda! Catching up on some much needed Canning and getting videos up again the past two weeks! At least we can be Productive ❤️🤗
I started par cooking my meat cuts as well. I finally got sick of a big clump of meat in a jar. I don't know how the par cooked canned meat tastes yet, but I'm sure it will be improved.
Crazy question.- when your jar goes over and you get the overflow of ingredients. How does that still seal ? We wipe the tops to make sure there clean. And when this happens I don’t understand how it magically seals . I would thing the overflow would keep it from being about to create a clean seal. But it does seal. We do this will venison we cold pack meat add a 1” beef fat and a thick slice of onion. Make a awesome quick hot venison commercial. Yum. Beef would be great too. Thanks for your get videos as alway. Blessings !
I'm a newbie. I canned two things so far and both gagged me. I was so excited too. I hope I can find some decent recipes. I'll keep some emergency food for sure but was so looking forward to pulling food out of the pantry for an easy meal. It sucks we have to can against safety rules to try to get something that tastes decent.
I’m new to canning (and cooking lol) but can you do a video of what to do with your canned goods after you all your hard work of canning? If one is out there I’m sorry I missed it.
Simple Healthy Living With Karen lol.. after the first two times you use it just like any other appliance..! It’s honestly just super easy, just follow the program for what you’re canning...I made a master list that’s inside my cupboard lol .. Good luck!
Hi Linda. We all must be on the same wave length of canning. I just canned up some homemade spaghetti sauce this evening. The meat looks great. I think I will try canning some corned beef. Hope you are well and staying home like the rest of us. God Bless.
I just canned 40 pounds of chicken. It tastes just about the same as store bought canned chicken but the quality is much better. I'm looking forward to trying beef next!
I did do some corned beef up a while back not tried it yet Beef went up at least a dollar in the Mexican butcher I went to used to be able to get beef clods for just ovver $2.25 a # BTW I partially cook all meat I can(roast it) then add broth...
Use my canned home made broth I just got beef tendons feet some neck bone kidney and Heart like some organs in my broth..I also got some turkey fee given to me I add them to beef broth also
Would love to try this, but no recipe for wine broth. Help a girl out, doesn't have to be precise, just what you used. Love finding your channel, but I need a little with the ingredients. We're in lock down now, canning my heart out. And dehydrating too. Thanks Linda, your a peach. 💞
@@LindasPantry thank you! I've got it, in my head. Will do this tomorrow. Can't wait to try it. Your a Jewel. Keep up the good work. Been binging your channel. And very happy with the results I've had following your instructions. Good job girl! 💞
Hi Linda Soooo glad to find your channel just became a subscriber. So glad to see that I can precook the meat and add wine onions and so on to the meat. Looks so yummy. I’m waiting on my pressure cooker to get started but my question is: What is the shelf life for these wonder gems? Thank You 😊
I just got a pressure canner just like yours. I oil the rim like it says, but after processing my jars of food & letting it cone down to 0 pressure I remove the gauge & wait for 2 minutes then try to remove my lid. It never will screw off like yours. I have to get a screw driver and gently push the hooks from under the rim to open it. Do you have any suggestions on what I need to do to get it to open with ease?
Question if anyone can help me. I have the better than bullion stuff. It has never been open but expired date is 2019. I was going to use it in beef and check canning. Will it be safe to use with it being stored even longer in the meet?
Made 18 quarts of ham and bean soup last weekend thanks to your channel and I also watch gildbrook farms the prepper channel. Thanks for all you do.and I just made corn beef and cabbage yesterday bought 6 packages of the corn beef a couple weeks ago I might have to can some corn beef.😆
Linda I’ve watched you for years. 🥰. I have two ,with gauge, presto canners. Regarding my canners they get to pressure but slowly continue to creep up so I’m always having to turn my burner off and on to get it to stay at 11lbs pressure. Being careful never to go below 11lbs so I wont have to start all over. This is with my burners all the way down. Question, does this affect the canning process? Example, I’ve used both your methods for black beans and they always come out mushy. Help. Thank you.
I think the key is to use better than bullion or just regular bullion broth instead of plain water the multo dextrine keeps things firm in the canning process and I apologize I'm voice texting hopefully you get my drift I appreciate you watching I thank you so much
Thank you Linda. My question is the turning off and on of my burner a bad thing to be doing in order to keep my pressure from getting too high? Is this normal? Do you deal with this at all? I can’t get my burners any lower.
@@theresaglass1831 What are you canning on? and as long as that pressure doesn't go below your 10 pounds (I run at 15 because of my elevation) it should be fine. BUT big changes in temp is not good, it can cause siphoning for sure.
Angelia I can on a gas stove. It holds pressure for a while but then slowly starts to creep up in pressure. I turn off the burner until that comes back to 11 pounds pressure then back on again. I’m not constantly doing it and I’ve been wondering as high as it usually will creep up to is 12 pounds pressure sometimes 13. So would it be OK to just let it go at 12 pounds pressure? I was thinking to do so all my food would end up as mush.
I have the exact same problem with beans..they cook to mush. Black beans turn out the best for me. I use a pressure cooker all the time for beans, but my canning process for beans is not what I would like it to be.
Question I had some shredded chicken and I canned it. I did everything right but it had a strong metallic smell and taste .. I didn't swallow it! I have no idea what could've caused it, I didn't touch it with metal other that when I boiled it. Do you have any idea what could've caused this.. All of them sealed and all was waisted! Very upsetting!!!
See if the model number and brand name is on the bottom. A replacement seal shouldn't be hard to get. I just ordered some extras for my Presto. Just be sure you have the correct model number to get the right gasket seal.
The initial outlay is steep, most especially if go with All American brand. They are the best. However, I went with the 23 quart Presto and have been very happy with it. Actually, I started 10 years ago with the 16 quart Presto. It was enough to ‘dip my toe into’ pressure canning and as I expanded my repertoire of items I pressure can, I knew I was ready for the bigger canner. My daughters and I like to work together. We get into a rhythm and by the time first canner is done processing, we have the next canner ready to go under pressure. By the time the first canner has done it’s natural release, the next one is ready for natural release. I think we could add a third canner into the rotation but getting everyone’s day off synced has proven challenging.
Hello blinds. You have been canning for sometime now and I enjoy watching your tutorial. I just wanted to say this, don't jump on the band wagon of Shelter in place or quarantine meals. We are going to watch your tutorial without those titles.
Who cares if “shelter in place or quarantine meals” are in the title. What is the point of you not watching those videos!? Your losing out on valuable info. There is a pandemic happening and is affecting all of our lives around the world. Expect people to talk about it.
Hi Linda I’m from UK and my mother always made a beef stew or pies with added lambs kidneys. She would buy 2lb of beef and would add 1/2lb of kidney, the flavour was unbelievable, Steak and Kidney is big in the UK.
I’ve just imported a Presto canner from USA as we can’t buy them anywhere here.
I’m learning so much from you, thank you for all you do in teaching us the art of preserving food.
Great job, Linda! Don't forget - If you don't have dried beans, you can also can greens (collards, kale, broccoli leaves) or sweet potatoes if you need to fill that canner, as they all take 75 for pints and 90 for quarts, too.
Watching your videos again has inspired me to not only start canning again, but to create a canning chart that lists similar canning times. I don’t always have enough to do a full canner of just one thing. I love that you have options to to fill it up! I’m looking at canning up Southern Style Collard greens and some curried spinach. I add cream cheese to the spinach for an amazing veggie dip!
to remove most of the salty taste.. do this:
1.) rinse the corned beef really well under cold water
2.) trim off most if not all the fat.. especially the really hard fat parts
3.) re-rinse the corned beef really well - since you cut into it to get the fat out - the cuts/holes need to be rinsed out really well
4.) then do the par-boil as you did and continue with the hot water to fill the jars and can for 90min
so, 1 of those usually takes 2.5hrs up to 3 depending on size... so, split the time in half OR keep the 90min for the canner and par-boil the rest of the time before canning
*NOTE: again, corned beef is NOT an "approved" item - (i think it's because of a density issue and the fact they haven't tested store bought packaged corned beef as you have there or any homemade cured corned beef for that matter because everyone makes them differently), so.. i think slices would work better than cubing.. your choice, just my 2 cents)..
*REPEAT SIDE NOTE: you don't have to just cut them into cubes, you can also use slices, which is how i serve it on St. Patty's day... i think most people serve it that way as well.
hope that helps.
I canned up almost 70 pounds of meat over the last few weeks. I have more to go! Need to get our freezer cleaned out.
The tender roast does amazing in the canner!
I like the idea of cooking the corn beef for an hour before canning. Thank you for the info. Enjoy your weekend Linda.🌈
Always love your canning videos!
Pressure canned beef is our absolute favorite. I also par cook before canning. Thank you so much for sharing how you can everything. Have a blessed day!
Because of Lindas Pantry , I bought a Canner today. Not the nice beast on her stove but a Presto something . Been wanting to learn for years now. Freeze dried too exspensive.
you really should do a cook book. You are the reason I got into canning. Thank you!
Hi Linda, looks great! I just canned parsnips this evening. It feels so good to can! I think my pressure canner needs a new rubber seal. Had some steam leaking out the side, even though it came up to pressure. Thanks for all the great canning instruction! Stay safe!
Timothy Williams
Hi Timothy, I have seen where olive oil was placed on a finger and rubbed all around the pot to help seal. I’m new to this and waiting as I write this for my pressure cooker to come. But I’m going to give the olive oil a try. Best wishes
I don't know what type pressure canner you have, but I have found that I occassionally will need to tighten my pressure gauge to ensure that I have no steam leakage. I have a Presto pressure canner. I also lubricate the rubber seal with oil.
Can't wait to try adding the wine sauce to the beef. Looks wonderful!
I was thinking of asking if you still used your tattlers but then you post a new canning video!!! Thanks!!!
Love all your videos! Thank You Linda! Your knowledge and recipes have been invaluable to me! I ordered some kitchen bouquet yesterday after watching your French Onion Soup recipe that I'll be making today! I'm quarantine canning as well! ;) God Bless Ya! 5-14-20
Just did 9 pints of pork roast Saturday. Makes great burritos.
I have been doing the same Linda! Catching up on some much needed Canning and getting videos up again the past two weeks! At least we can be Productive ❤️🤗
Thank you Linda. I am really enjoying your canning videos. Stay well!
I love it .... ooh you could add soy garlic and ginger and some Thai chiles to the beef .... Yumm.
Love this will do for sure never thought of Corn beef thank you looks so easy
I started par cooking my meat cuts as well. I finally got sick of a big clump of meat in a jar. I don't know how the par cooked canned meat tastes yet, but I'm sure it will be improved.
Thanks! Linda...🤗
Thank you for sharing your canning
Crazy question.- when your jar goes over and you get the overflow of ingredients. How does that still seal ? We wipe the tops to make sure there clean. And when this happens I don’t understand how it magically seals . I would thing the overflow would keep it from being about to create a clean seal. But it does seal. We do this will venison we cold pack meat add a 1” beef fat and a thick slice of onion. Make a awesome quick hot venison commercial. Yum. Beef would be great too. Thanks for your get videos as alway. Blessings !
I am going to try corned beef . I love corned beef hash with a couple of eggs.
I love your vids! I just bought a pressure canner a couple weeks ago and your videos have helped so much!
I love your videos. Thank you so much for sharing.
Do you have a posted recipe for the beef/wine broth..thanks. All your recipes look so good 😊
Yes! Id love to know too! Please @Linda’s Pantry I need to clean my freezers out. Thank you
Yes would love to see this recipe😊
Did she answer with the Recipe for the broth? I haven't found it, Thanks
It all looks wonderful!
Love your videos. How long do you parcook the beef? Do you just sear on the grill a little bit?
I’ll try your method on my beef and corned beef no reason for you to remember but my canned ham turned out great from your comment on Utube
No I remember I've had canned ham and I didn't like it but I think it's the brand that makes the difference I love it in split pea and ham soup
I'm a newbie. I canned two things so far and both gagged me. I was so excited too. I hope I can find some decent recipes. I'll keep some emergency food for sure but was so looking forward to pulling food out of the pantry for an easy meal. It sucks we have to can against safety rules to try to get something that tastes decent.
I love your videos and you've taught me so much!!! Thank you so much!
I love my pressure canner but I was scared to use it .But once I tried it I was hooked
Thanks, Linda! 🙂
Hi Linda, you say parboil on what temp & how long plz.
Thank you
Boil for 1 hour
I’m new to canning (and cooking lol) but can you do a video of what to do with your canned goods after you all your hard work of canning? If one is out there I’m sorry I missed it.
seems like I get some siphoning on all meat I do still seals well though. I also alter my temp slowly...even when it is done I lower it in stages
I need to try this......I'm still scared of my pressure canner.....lol....going to try it one day.
Simple Healthy Living With Karen lol.. after the first two times you use it just like any other appliance..! It’s honestly just super easy, just follow the program for what you’re canning...I made a master list that’s inside my cupboard lol .. Good luck!
Hi Linda. We all must be on the same wave length of canning. I just canned up some homemade spaghetti sauce this evening. The meat looks great. I think I will try canning some corned beef. Hope you are well and staying home like the rest of us. God Bless.
Love your canning videos
I just canned 40 pounds of chicken. It tastes just about the same as store bought canned chicken but the quality is much better. I'm looking forward to trying beef next!
I did do some corned beef up a while back not tried it yet Beef went up at least a dollar in the Mexican butcher I went to used to be able to get beef clods for just ovver $2.25 a # BTW I partially cook all meat I can(roast it) then add broth...
Use my canned home made broth I just got beef tendons feet some neck bone kidney and Heart like some organs in my broth..I also got some turkey fee given to me I add them to beef broth also
Would love to try this, but no recipe for wine broth. Help a girl out, doesn't have to be precise, just what you used. Love finding your channel, but I need a little with the ingredients. We're in lock down now, canning my heart out. And dehydrating too. Thanks Linda, your a peach. 💞
I use about 2 cups of wine to 5 Quarts of stock
@@LindasPantry thank you! I've got it, in my head. Will do this tomorrow. Can't wait to try it. Your a Jewel. Keep up the good work. Been binging your channel. And very happy with the results I've had following your instructions. Good job girl! 💞
How do you make your beef broth with wine?
How long on the grill before canning ? Great idea thanks
Loved it 👍🏻👍🏻😁
Do you not have to tighten the tattler lids after you get them out? I watched a couple videos that said you do. Just trying to learn.
Hi Linda
Soooo glad to find your channel just became a subscriber. So glad to see that I can precook the meat and add wine onions and so on to the meat. Looks so yummy. I’m waiting on my pressure cooker to get started but my question is:
What is the shelf life for these wonder gems? Thank You 😊
Could you give a rough estimate of how much broth and wine you used for this recipe? and what kind of spices and how much? Thank you!
What are the measurements to make the wine broth? It sounds good but don’t know how much wine or better than bouillon.
Please do a vid for wine broth?
Did you boil or bake the meat
Hey Linda. Do you have a recipe for the broth you made in this video?
Love your channel-have learned sooo much!
I bought brisket on sale-can you can it like roast?
Thank you-many blessings
I am new to canning how much water do you put in a 23 court pressure cooker
Did you bake or boil your beef?
Please write a cookbook.
How much wine and better than boullion for 4 quarts?
What’s the ingredients to your wine sauce?
You had mentioned in your video that you had some siphoning what exactly is that?
macks Smith No, it’s when the liquid leaks/siphons out of the jar into your canner before the lid seals.
I just got a pressure canner just like yours. I oil the rim like it says, but after processing my jars of food & letting it cone down to 0 pressure I remove the gauge & wait for 2 minutes then try to remove my lid. It never will screw off like yours. I have to get a screw driver and gently push the hooks from under the rim to open it. Do you have any suggestions on what I need to do to get it to open with ease?
Can you do a pulled chicken recipe for canning. I don’t eat pork.
It’s exactly the same as pulled pork, just with a chicken base broth, just check your time for chicken at your latitude and can it!
Does your hubby not eat cornbeef? Mine will not touch it! Thank you for the video
Question if anyone can help me. I have the better than bullion stuff. It has never been open but expired date is 2019. I was going to use it in beef and check canning. Will it be safe to use with it being stored even longer in the meet?
where did you get your new and improved tattler lid I have not been able to find them
Not tried the tattler lids I have yet.
Do you simmer that broth first to cook off the alcohol?
Made 18 quarts of ham and bean soup last weekend thanks to your channel and I also watch gildbrook farms the prepper channel. Thanks for all you do.and I just made corn beef and cabbage yesterday bought 6 packages of the corn beef a couple weeks ago I might have to can some corn beef.😆
Can you teach how to use the pressure cooker? 😃 I have one that was a present, but I have no idea how to use it! Lolol😂
Linda we need to get you a side of beef!
Yep
Where is the recipe for the wine broth?
Linda I’ve watched you for years. 🥰. I have two ,with gauge, presto canners. Regarding my canners they get to pressure but slowly continue to creep up so I’m always having to turn my burner off and on to get it to stay at 11lbs pressure. Being careful never to go below 11lbs so I wont have to start all over. This is with my burners all the way down. Question, does this affect the canning process? Example, I’ve used both your methods for black beans and they always come out mushy. Help. Thank you.
I think the key is to use better than bullion or just regular bullion broth instead of plain water the multo dextrine keeps things firm in the canning process and I apologize I'm voice texting hopefully you get my drift I appreciate you watching I thank you so much
Thank you Linda. My question is the turning off and on of my burner a bad thing to be doing in order to keep my pressure from getting too high? Is this normal? Do you deal with this at all? I can’t get my burners any lower.
@@theresaglass1831 What are you canning on? and as long as that pressure doesn't go below your 10 pounds (I run at 15 because of my elevation) it should be fine. BUT big changes in temp is not good, it can cause siphoning for sure.
Angelia I can on a gas stove. It holds pressure for a while but then slowly starts to creep up in pressure. I turn off the burner until that comes back to 11 pounds pressure then back on again. I’m not constantly doing it and I’ve been wondering as high as it usually will creep up to is 12 pounds pressure sometimes 13. So would it be OK to just let it go at 12 pounds pressure? I was thinking to do so all my food would end up as mush.
I have the exact same problem with beans..they cook to mush. Black beans turn out the best for me. I use a pressure cooker all the time for beans, but my canning process for beans is not what I would like it to be.
Hey ! Can you show us your pasta sauce recipe ? Please ?
Question I had some shredded chicken and I canned it. I did everything right but it had a strong metallic smell and taste .. I didn't swallow it! I have no idea what could've caused it, I didn't touch it with metal other that when I boiled it. Do you have any idea what could've caused this.. All of them sealed and all was waisted! Very upsetting!!!
Hi Linda, do you have a link where I can buy tattler lids? Thanks!
Does the beef stay moist. I canned chicken breast in broth recently and when I opened my first jar, the meat was good but dry?
I did par cook as you suggest.
Did you sear your meat on the BBQ grill first?
What are thrive onions?
Thrive is the name of the product. They specialize in dehydrated foods. Check out Google for more information
My mom gave me her canner . The seal is wavy. Is it ok to use seal. And if not where can I get new seal? Thanks.
See if the model number and brand name is on the bottom. A replacement seal shouldn't be hard to get.
I just ordered some extras for my Presto.
Just be sure you have the correct model number to get the right gasket seal.
Cannot believe they’ve put the price of canning pressure cookers 😡 going to try this, cheers 😊
Baker 1982 Considering it lasts longer than any car on the road and saves you over the years thousands of dollars.. it’s worth it!
The initial outlay is steep, most especially if go with All American brand. They are the best. However, I went with the 23 quart Presto and have been very happy with it. Actually, I started 10 years ago with the 16 quart Presto. It was enough to ‘dip my toe into’ pressure canning and as I expanded my repertoire of items I pressure can, I knew I was ready for the bigger canner. My daughters and I like to work together. We get into a rhythm and by the time first canner is done processing, we have the next canner ready to go under pressure. By the time the first canner has done it’s natural release, the next one is ready for natural release. I think we could add a third canner into the rotation but getting everyone’s day off synced has proven challenging.
You’re such a beautiful lady love you’re videos 🙂
Linda, I started canning only a month or so ago. Could you explain what par cooking is to this newbie?
Par cooking is partially cooking the meat if you look in your ball canning book it talks about raw packing and hot packing that would be hot packing
Thks Linda, sitting at home cause we can’t fly airplanes much right now, so I am learning some other good skills!
Still trying to get all of your videos watched. Shoo there are a lot.
I always par cook my meats.
Hello blinds. You have been canning for sometime now and I enjoy watching your tutorial. I just wanted to say this, don't jump on the band wagon of Shelter in place or quarantine meals. We are going to watch your tutorial without those titles.
I agree..you don't need any special catch phrases in your titles..everyone knows about the situation by now.
Who cares if “shelter in place or quarantine meals” are in the title. What is the point of you not watching those videos!? Your losing out on valuable info.
There is a pandemic happening and is affecting all of our lives around the world. Expect people to talk about it.
Less wine, better product!