I adore beef that I can - add some Baby Ray's BBQ sauce onto seeded buns with refrigerator pickled onions and it is a feast - almost instantly Way quicker than running into town for fast food and so delicious. The canning juice is wonderful, also. Your kitchen must be smelling great and I had forgotten my Mom's trick of simmer pot in winter.But now that the video is over, I'm going to start mine up. THANKS!!!
Krista, I look forward to your Saturday morning videos while drinking my morning coffee. I literally lol at your comment about age and favorite stove burner!!! It is so true! 😂 Thank you for your transparent, honest, wholesome, and informative videos. Happy Holidays to you and your family!
I am new to your channel. I am 70 years old and by myself. Your canning takes me back to my memories as a young girl. I miss the butchering and the canning and the veggies from the garden. Thank you for sharing your recipes and garden tips. Merry Christmas to you and your family.
I really have been enjoying your videos. Seeing you can beef reminded me of the beef my Mom would can when I was a kid. I grew up on a farm where we raised our own beef. My Mom would can quarts of small cubes of beef. She would pack them raw. When we were really busy on the farm and she needed a quick meal, the canned beef was her go-to. She would make beef noodle soup. A jar of beef, a few quarts of broth (or water and bouillon cubes if she didn't have any broth), and a bag of noodles (once in a while she would have some homemade noodles on hand and that made it even better) was all that was needed. It was quick and easy as well as a favorite.
Krista the Ball book has recipes for meals in a jar. I’ve tried the beef stroganoff and it was wonderful. I served it over egg noodles. I have made your teriyaki sauce and love it. Have a blessed day!
I agree about the price of printer ink I don’t know how they can justify the small amount of product for the price, in Australia I pay $200 for the four cartridges 🤨
For roast beef for an easy Sunday dinner, rub with flour, sear in roasting pan, add seasonings and put in oven at 400F for one hour. Just before leaving for church, turn down to 325-350F and add potatoes and carrots and onions. It will be don’t when you get home, depending on how long you are gone to church. I think the beef being dry after canning has more to do with how lean and tough the beef is to begin with. If your cast iron isn’t seasoned well enough, heat it up pretty hot, but not smoking, before you add the fat. Let the fat cook into the pores of the metal for a couple minutes before you add the food and then don’t stir too often, let the meat sear for maybe five minutes after putting it in and after every time you stir. It will help it not to stick as much. I think you want the meat to sear more before canning to increase flavor. Teriyaki sauce sounds like a good idea to can! Thanks.
I adore beef that I can - add some Baby Ray's BBQ sauce onto seeded buns with refrigerator pickled onions and it is a feast - almost instantly Way quicker than running into town for fast food and so delicious. The canning juice is wonderful, also. Your kitchen must be smelling great and I had forgotten my Mom's trick of simmer pot in winter.But now that the video is over, I'm going to start mine up. THANKS!!!
Krista, I look forward to your Saturday morning videos while drinking my morning coffee. I literally lol at your comment about age and favorite stove burner!!! It is so true! 😂 Thank you for your transparent, honest, wholesome, and informative videos. Happy Holidays to you and your family!
My son LOVES teriyaki sauce. This would make such a great gift for him! Thank you for sharing!
I have canned my beef cubes with water. It makes a nice broth ❤
I am new to your channel. I am 70 years old and by myself. Your canning takes me back to my memories as a young girl. I miss the butchering and the canning and the veggies from the garden.
Thank you for sharing your recipes and garden tips.
Merry Christmas to you and your family.
I really have been enjoying your videos.
Seeing you can beef reminded me of the beef my Mom would can when I was a kid. I grew up on a farm where we raised our own beef. My Mom would can quarts of small cubes of beef. She would pack them raw. When we were really busy on the farm and she needed a quick meal, the canned beef was her go-to. She would make beef noodle soup. A jar of beef, a few quarts of broth (or water and bouillon cubes if she didn't have any broth), and a bag of noodles (once in a while she would have some homemade noodles on hand and that made it even better) was all that was needed. It was quick and easy as well as a favorite.
Seared round roast cut into beef tips first , are awesome canned , so many uses, from kettle beef to beef noodles, to taco/enchiladas, delicious
Krista the Ball book has recipes for meals in a jar. I’ve tried the beef stroganoff and it was wonderful. I served it over egg noodles. I have made your teriyaki sauce and love it. Have a blessed day!
Just a pretty dusting of snow…I enjoy a spice pot simmering too..just have to be mindful of keeping the water topped up..
Corn starch, Clear Jel, Thermaflo, etc will clump when mixed with hot liquid. If you use cold liquid, it will mix up nice and smooth!
Good morning!
I just love your videos, always so informative. Could you do pork that way? I'm new to canning. I've only done it for 2 or 3 years and I love it!
Welcome to the canning world! Isn’t it so much fun?
Show us how you season the cast irons. Some of mine are a little in need of tlc
I agree about the price of printer ink I don’t know how they can justify the small amount of product for the price, in Australia I pay $200 for the four cartridges 🤨
For roast beef for an easy Sunday dinner, rub with flour, sear in roasting pan, add seasonings and put in oven at 400F for one hour. Just before leaving for church, turn down to 325-350F and add potatoes and carrots and onions. It will be don’t when you get home, depending on how long you are gone to church.
I think the beef being dry after canning has more to do with how lean and tough the beef is to begin with.
If your cast iron isn’t seasoned well enough, heat it up pretty hot, but not smoking, before you add the fat. Let the fat cook into the pores of the metal for a couple minutes before you add the food and then don’t stir too often, let the meat sear for maybe five minutes after putting it in and after every time you stir. It will help it not to stick as much. I think you want the meat to sear more before canning to increase flavor.
Teriyaki sauce sounds like a good idea to can! Thanks.