In regards to your comment about buying used pressure canners....for those that are leary of doing so, you can take the canner to your county extension office and they will test it for you. They make sure the seals are good and that they gauge is accurate. If you have one that doesn’t have a gauge but just the weight they can also help you understand that ! Happy canning :))
OH MY WORD!!!!!!!!!!!!!!!!!! You cannot buy anything from the store that tastes like this. I love the potato flakes in it...makes it the perfect consistency!!!! Thanks AGAIN for this video.
Trick taught to me was put a little vinegar in the canner with the water. Only takes about 1 tablespoon. Benefit? The jars won't get that chalky covering on them when they dry. Big deal when you're on well water that is hard. Also regulate heat so that your jiggler (weight) bounces only 2-3 per minute. More consistent pressure. Don't know if you did or not but it wasn't mentioned in video. Vent for a full 10 minutes after steady vent stream starts THEN place weight and begin timing after jiggler's first bounce. Then cut back heat to attain 2-3 jiggles per min. Gonna definitely give this a go. Great job.
First time watching your video and because you speed up the cutting of everything, I will subscribe, so many videos out there take forever cutting, mixing etc, love how you get to the point, congratulations 💯👍💯
Will be doing this tomorrow.. basic and simple.. After 5 days no power am glad had canned food around and need to restock. Will be using better then bullion Ham broth..
Can't wait to try this! This is exactly how I make my own bean and ham. Only difference is I cook the ham bone down to get all the meat off. And I use the potato flakes! Works like a charm!
Ahhh yes. Potato flakes is a great idea! I have a recipe for White House Beans, it calls for a spoonful of left over mash potatoes to thicken and man are they ever good!
If you're new to canning, always follow the guidelines. The guidelines were established after testing, for safety, at state university extension services. After becoming experienced in the process, you can then make educated guesses as to how much risk you're willing to take with your friends and family. There are multiple issues, from a safety standpoint in this video. It's his kitchen, his choice as to how much risk he's willing to take. Since he is teaching, sure wish he'd also advise others when he chooses to ignore aspects that can affect safety of what's in the jar.
2:23 How times have changed since you made that comment... The ability to preserve your food is horrifyingly expensive now. People are rushing like mad to preserve their own foods. I’ve had my canner for years-and a few jars too.... Just not quite enough. But NOW! A case of pint jars can go for $35. I’ve seen four cases of pint jars for over $200! And people selling jars individually for $10! Those people who are taking advantage of those who are trying to prepare food for their families should be prosecuted for scalping. I just spent close to $350 on jars (and $50 on Mylar bags). My Mother has spent right at $500 for the ability to preserve food. It’s outrageous. At any rate, I Love your video. I’ve been looking for this. Thanks.
Teach a Man to Fish Crazy is right. There isn’t a pressure canner or jar on a shelf anywhere close to where I live. I’ve driven those roads. Apparently I live in canning country, so that’s not an option here. 😝 Thanks for responding. I’m a new subscriber.
The canning companies are doing their best to get the basics back on the shelves. Regular/Wide Mouth jars, packs of lids, packs of rings, etc. They put out a national letter a while back that because of the extreme demand they have shifted gears into putting out the basics for now. Shelves were starting to get stocked more but now that covid is worse than ever people are buying everything up like crazy. I've been canning for years and have multiple canners and thousands of jars, lids, and rings so my main concern is getting food at a decent price to stuff in the jars to can. I predict that in 2 years you will so many people trying to unload the canning supplies that they bought in sudden haste and they sure won't get seasoned canners to pay anywhere near what they paid for all of it.
I think you're only running at 10psi. The main body of the weight, the part with the handle is 5psi, add a weight, you have 10psi, add another weight you have 15psi. Weights are available for the Presto, that's why I went with a Presto, the parts availability. I had an old cooker that had a bad seal, unable to get any parts for it.
In regards to your comment about buying used pressure canners....for those that are leary of doing so, you can take the canner to your county extension office and they will test it for you. They make sure the seals are good and that they gauge is accurate. If you have one that doesn’t have a gauge but just the weight they can also help you understand that !
Happy canning :))
OH MY WORD!!!!!!!!!!!!!!!!!! You cannot buy anything from the store that tastes like this. I love the potato flakes in it...makes it the perfect consistency!!!! Thanks AGAIN for this video.
Trick taught to me was put a little vinegar in the canner with the water. Only takes about 1 tablespoon. Benefit? The jars won't get that chalky covering on them when they dry. Big deal when you're on well water that is hard.
Also regulate heat so that your jiggler (weight) bounces only 2-3 per minute. More consistent pressure.
Don't know if you did or not but it wasn't mentioned in video. Vent for a full 10 minutes after steady vent stream starts THEN place weight and begin timing after jiggler's first bounce. Then cut back heat to attain 2-3 jiggles per min.
Gonna definitely give this a go. Great job.
Awesome tips! Let us know how it turns out.
I do the vinegar too
First time watching your video and because you speed up the cutting of everything, I will subscribe, so many videos out there take forever cutting, mixing etc, love how you get to the point, congratulations 💯👍💯
Thanks for watching and subscribing, I too don’t like videos that drag it out. Most people know how to cut things up.
Will be doing this tomorrow.. basic and simple..
After 5 days no power am glad had canned food around and need to restock.
Will be using better then bullion Ham broth..
How did it work out?
Okay, canned this today and it turned out excellent. Clear broth and wonderful to look at.
Martha Howard That’s great!
Can't wait to try this! This is exactly how I make my own bean and ham. Only difference is I cook the ham bone down to get all the meat off. And I use the potato flakes! Works like a charm!
Ahhh yes. Potato flakes is a great idea! I have a recipe for White House Beans, it calls for a spoonful of left over mash potatoes to thicken and man are they ever good!
Thanks for the video. This is my first time doing cold pack. I love the idea of the potato flakes too.
You are so welcome!
Potatoe flakes ! Genius!❤
So glad l saw this video & tip of using potato flakes! Awesome job, man! ❤
7 quarts in the canner now, leftover Thanksgiving ham. Thanks for the video!
Wow! no soaking of beans? Looks amazing and easy
By far your ham and beans look the most hearty on TH-cam, so I’m going to use your recipe but I’m going to boil my hambone for the broth. 😉
Thank you for teaching others about canning. I'm making ham and beans now, just following you in utube. Watching you in Agency Ia
t d Thanks for watching, subscribing and giving the feedback. Let us know how it turns out.
MMM... Looks Awesome... Making me hungry. Good Video
Scott R thanks
@@TeachaMantoFish I just never know how much water to put in pressure cooker
I just dont know how much water to put in the pressure cooker
Thanks for the video. Just started canning a few weeks ago and was so glad to find this. This looks so easy!
Terri Pullen it really is that easy and so tasty.
Better than bullion makes a ham base that works great in making this as well!!
mary_h57 Better than Bullion makes great products!
Great video. to the point. Now I will do it.
Thank you so much!
Something new for me to try. Thanks!
MPHans1214 that’s what life is about, right?
I’d never thought of the potato flakes
Looks yummy
Amazing and looks delicious ❤
I have a big ham in the freezer. I think I’ll do this!
How did it turn out?
@@TeachaMantoFish. Absolutely delicious! Thanks for asking ❤
My next recipe 🙏thank you
Great! Please come in back and let us know how it turns out.
What is your measurements of beans pints compared to quarts ?
I do 1/4 cup per pint and 1/2 cup per quart.
Is it safe to not cook the beans first? I know the NCHFP recommends cooking them before using in soup.
Michelle Sweeney yes
Follow the nchfp!
Yes it's safe. My family has done it for generations.
If you're new to canning, always follow the guidelines. The guidelines were established after testing, for safety, at state university extension services. After becoming experienced in the process, you can then make educated guesses as to how much risk you're willing to take with your friends and family. There are multiple issues, from a safety standpoint in this video. It's his kitchen, his choice as to how much risk he's willing to take. Since he is teaching, sure wish he'd also advise others when he chooses to ignore aspects that can affect safety of what's in the jar.
What is the best ham or suggested ham to use with this recipe?
Great video👍
Very happy you got something from it.
It came out great thx👍
@@Ccmc2468 If you put the beans in dry, they'll swell up of the coming days and the soup will get even more hearty. So good!
lol. I call it wurshtysuce
great recipe, cant wait ti try it
🤣🤣🤣
Can you soak the beans in water and a little soda, to help with gas after eating
I believe so, but I’ve never heard of that.
Can a "water bath" canner be used for your process?
No
Can’t water bath meat
There is another channel on YT that calls it "Wash Yer Sister Sauce". For me it stuck and that's what I now call it.
And is any fat of the ham included or just the meat of ham.
Does the carton chicken broth have to be diluted with water or does it go straight in. ?
lisa roberto straight in
2:23 How times have changed since you made that comment... The ability to preserve your food is horrifyingly expensive now. People are rushing like mad to preserve their own foods. I’ve had my canner for years-and a few jars too.... Just not quite enough. But NOW! A case of pint jars can go for $35. I’ve seen four cases of pint jars for over $200! And people selling jars individually for $10! Those people who are taking advantage of those who are trying to prepare food for their families should be prosecuted for scalping. I just spent close to $350 on jars (and $50 on Mylar bags). My Mother has spent right at $500 for the ability to preserve food. It’s outrageous. At any rate, I Love your video. I’ve been looking for this. Thanks.
Ms BeachLizard yeah, it is pretty crazy. People should check thrift stores too. Still some good prices if you can catch ‘em
Teach a Man to Fish Crazy is right. There isn’t a pressure canner or jar on a shelf anywhere close to where I live. I’ve driven those roads. Apparently I live in canning country, so that’s not an option here. 😝 Thanks for responding. I’m a new subscriber.
The canning companies are doing their best to get the basics back on the shelves. Regular/Wide Mouth jars, packs of lids, packs of rings, etc. They put out a national letter a while back that because of the extreme demand they have shifted gears into putting out the basics for now. Shelves were starting to get stocked more but now that covid is worse than ever people are buying everything up like crazy. I've been canning for years and have multiple canners and thousands of jars, lids, and rings so my main concern is getting food at a decent price to stuff in the jars to can. I predict that in 2 years you will so many people trying to unload the canning supplies that they bought in sudden haste and they sure won't get seasoned canners to pay anywhere near what they paid for all of it.
@@TeachaMantoFish Thanks for the great video!!
@@HRPufnstufable I’m glad you enjoyed it.
Can I add some brown sugar? How much is safe?
Doesn't sound good to me.
If you're married, I mean nothing by this except that I love you for the raw pack beans!! Exactly what I was looking for! Thank you!
It's ok to still go to the 1' line with the dry beans in there? Nothing too crazy with the expansion hey?
Yeah, expansion is a thing with the dry beans.
Can u used presoaked beans also?
Absolutely!
What size jar
Can I use a mix of beans...
Yes
I think you're only running at 10psi. The main body of the weight, the part with the handle is 5psi, add a weight, you have 10psi, add another weight you have 15psi. Weights are available for the Presto, that's why I went with a Presto, the parts availability. I had an old cooker that had a bad seal, unable to get any parts for it.
We’re the recipe please ?
🥇
Wuss- tuh- sher.
Thank you so much!
You are welcome.