Pressure Canning Raw Pack Meat
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- เผยแพร่เมื่อ 9 ก.ค. 2024
- This same procedure can be used for lamb, pork, veal, venison and even bear according to the USDA! How easy it is to raw pack beef and chicken for pressure canning. Learn how! Watch for sales then stock up your pantry shelves with home canned jars of high protein meat and chicken.
Products:
Presto 23-Quart Pressure Canner amzn.to/4aGsIyk
RoseRed Homestead Book Store: payhip.com/roseredhomestead
Website: www.roseredhomestead.com
Amazon Store: roseredhomestead.com/amazon-s...
RoseRed Homestead Channel: / @roseredhomestead
Trail Grazers Channel: / @trailgrazers3690
Any products we mention or show on our videos have been purchased with our own money and are recommended or not based on our own experience.
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Hi Pam! It’s been 4 years since I watched this video and the price of everything is super high. It’s January 2024 and I bought 2 beef roasts to cut up and put in jars. 6.49 cents per pound! I really gasp at these prices today! Just wanted to say thank you for your wonderful videos and hope that I’m able to view each one! 🌺
I got my bachelors degree in food science and I love your videos because you explain the process but also throw in some food chemistry and microbiology. Thank you for what you do to help everyone including me produce safe home canned and prepared food.
I’m not a scientist but I do love the science Pam shares. Gives me a fuller understanding of the process and I appreciate that!
You are the only TH-camr who I have no hesitations about following your instructions.
Dear Lady,You are my canning School.Thank you so much for your dedication and well explain videos.
Thank you, I am new to canning. 🙂
Pam & Jim, thank you for reposting this video from 4 years ago. I have Elk meat to can, perfect timing.
You are welcome.
Hi Pam, just wanted you to know that I have developed an elevated respect for what you are doing for us. I am in the middle of raw packing about 10 lbs of meat, and in general, the organization and food prep cannot be passed off as easy. Add all the scientific analyses and recipe perfecting that you do raises the bar significantly. It takes a dedicated person to persevere and have the patience to deliver such accurate and detailed material to us canner wannabees! This is my first attempt at canning anything ... wish me luck! Ghee is next. I am also with you regarding disaster preparedness and fear that Americans will have to experience some form of food shortages, especially meat, in the not so distant future. I am preparing now.
These are wonderful comments! Thank you so much. And I am glad you are engaged in preparing for emergencies--that is awesome.
Hi Hawk, boy were you right. We started preparing for food shortages since the beginning of the disease that shall not be named. My husband Robert thought I was going overboard by purchasing 25 year food. Funny thing a couple of days later he started buying. He purchased a dehydrator for me, canning equipment and fermentation tools. I still feel behind. It's a shame that so many people are short sighted and just can't get it together. Good luck and happy preserving, Debbie
Many people think the government will "take care of them " - bail them out...not so.
Remember when that great storm hit Louisiana ? I remember that young woman holding her baby and saying that they'd be ok, that they were waiting on the government for help, but the government never came, and a few days later, she was screaming for help while holding her baby.
Hello, Hawk. just wondering how your first attempt went. Mine was great. I canned 4 quarts of turkey broth one week after Thanksgiving. Miss Pam's video gave me the confidence to try it and been I've canning stuff ever since.
I had done canning years ago but had to go back to work. I'm retired now 76years old, we do have 25 year food storage but needed more. I've done chicken, waiting for the canner to cool down to put in another batch of stew. I've done butter granddaughter loves it. Tried cream cheese and white Cheddar, haven't eaten it yet. Need to get some more widemouth pint jars & quart jars. Enjoy watching her videos.
You're right, it is easy but it's still nice to see an experienced person going through the steps.
Good point! Thank you.
Hi Pam, thank you for the videos. We're getting ready to move from middle Tennessee back to Wyoming where I'm from, and I'm going to can my freezer full of beef we purchased from local rancher. I've got the All-American 930 out, propane camp stove set up, beef thawed, and the only thing left to do is to cut the roasts, partially-brown the ground beef. While this is processing I'll get the next batch out of the freezer and thawed. Thanks again for the videos, you really ought to be named a living national treasure for the work and research you've put into all of this. Well, you're a treasure to me, and my husband loves the green chili chicken recipe. Gotta get to it while it's cool enough, but thank you.
Be safe on your trip back to Wyoming. Thank you for your very kind comments let know about the results of canning experiences. Jim
I’ll definitely be doing the chicken. We like to make bbq chicken nachos and chicken & caramelized onion pizza. It would be so convenient to have a pint of chicken at the ready. Thank you! You’re sharing information everyone should know as second nature….because, you never know what might happen. I lived in Boston during the blizzard of ‘78. We lived on the first floor of a triple decker, the snow was so high, we couldn’t get out of the building. My mother wasn’t a prepper by any means but, she had a hope chest full of store bought canned goods and thankfully she did! We all slept in the kitchen on lawn chairs to keep warm by the gas oven and we were more than thankful to have food to eat during that time.
Unfortunately, today, we live in a society that just assumes stores will always be open and supply is endless. That way of thinking is so dangerous.
You truly are a beautiful red rose🌹♥️
I remember that blizzard.... Cheers from Pennsylvania Blessings 👍👍👍🇺🇸🇺🇸🇺🇸🙏🙏🙏🎚🎚🎚
Thank you so much for posting these videos! You are an amazing teacher and I am so grateful! I never got the opportunity to learn canning from my mother, by the time I had moved back she was too ill. You are helping me to feel closer to my mom and for that I just can't thank you enough. Blessings to you and yours!
Thank you so much. My mother was going to show me how to can meat this year but she just died after receiving the 2nd Pfizer vaccine 2 weeks ago.
It gave my heart a bit of joy to learn what my mom so eagerly wanted me to learn.😇
Oh I am so sorry to hear about your mother. It gives us a measure of joy to know this video was helpful to you. Thank you for sharing your story.
God is close to the broken hearted, lean on Him. So very sorry for your great loss.
My 83 year old mother also passed within weeks of getting 2nd vaccine.
God took her soul to protect her from what’s to come. Take solace in knowing you will see her again one day and she’s surely watching over you while you enter your food preservation journey. Peace and light. 🙏🏼✨💞
So sorry for your loss ... my dad also died 3 days after getting the second dose of the vaccine. So sad for you!
I love your canning videos . I trust what you say all the time..
I appreciate that! Thank you.
Agreed!
I agree. I watch lots of other canner videos, but I always double check by watching yours
When my husband was able to get out and hunt, we would can venison from the white-tailed deer he would bring home. Some ground meat would go into the freezer, but a lot of the front and back legs would be cut into cubes for canning. So delicious! I miss those days.
I LOVE your videos!
You demonstrate ALOT of safety tips...
And you always show the WHOLE recipe!!!!
CONGRATS!!! KEEP IT UP!!!
Thank you so much. We appreciate that.
Just love your videos, Jim and Pam! So clear and easy!
Love your videos! Amazed that the hot jars and temperatures in the 40's doesn't Crack any jars...I always worry about broken jars. When I have cold meat, I always use cold water and bring them up to temperature.
So thankful to have found this channel. Thank you so much for all the time and effort you have put into your channel.
You are so welcome!! We are glad you found us, too!
I have ordered my canner and just wanted to thank you, as you have taught me so much. I can’t wait to get started.
You make it look so easy Rose, I just need to get it done. Thanks for the video
THANK YOU! You have motivated me very much and I share your videos all the time. Keep it up! You are making a difference during this insane time....
Thank you so much for making this video. I trust you more than anyone else I’ve watched!
I’m new to canning and prayed I would find good instructions.Today is my first day watching you .
Thank You for clear and precise instructions Answered prayer!!
How nice of you to express your experience in this way. Thank you so much.
I just started watching her about a month ago and let me tell you, she is the BEST! Make sure you watch all her videos because she explains everything!
Yes she is an answer to prayer 🙏🙏🙏🙏🎚🎚🎚🎚
Hello Pam, I love your videos! Thank you so much for sharing your passion of preservation.
You are such a treasure to share your time and expertise with us. I appreciate your generosity.
So nice of you
Your such a wonderful teacher...not just showing how to do it but why to do it.
Great Video! I have never raw packed meat and am now going to give it a try, Thank You!
Great! It is probably about the easiest food to pressure can!
twila crane here im a first time canner and you have become my go to for any questions . Recantly my significant other Steve and i had disagrement about siphning and I was able to tell him Rose said no if you have lost X amount of liquid you can not just put them on the shelves.. thank you for your videos you have inspired me . i.m a 60 year old from Indiana . between you and my USDA canning book you have ignited my passion for canning my Nonna would be happy and im passing along canning to my grand daughter. please keep making your awsome videos.
Very good video Rose! We ran upon the same type of meat sale and it was a bit much for the freezer so we pulled the old and canned it. 9 pounds filled 5 quarts and 1 pint. Thanks for the easy to follow instructions!
Pam you are absolutely amazing! I’m a huge fan of you. Your video’s are outstanding! I found one of your videos while doing research on dehydrating. I’ve been binge watching your videos for 3 days now. You’re a wealth of knowledge and a great teacher. Thank you so much for what you do for all of your followers. God bless you and your family.
Thank you so much. I am so glad you are finding our information valuable.
I am sure you didn't know how important your videos would be in 2022. Learning a lot thank you.
Happy to hear that! Thank you.
I've been nervous about raw packing chicken. I will try it now after watching this. Thank you for your videos.
Thank you so much again for another video on how to safely can meat. I have a lot of chicken in my freezer that I'll be canning in the very near future.
Thank you so very much for your step by step canning videos. I’m learning a lot and it feels good to actually do it for myself 😊
God is GOOD
I was praying the WHOLE way through 😅
Excellent video and tutorial. Clear cut and to the point. Very informative and great tips. Thanks.
Pam this is exactly what I needed to know. I am going to can chicken and beef this week. You are the best.
You got this! Thanks for your comment!
I will be trying to do some raw pack pressure canning this will be great for using straining off the juice and use for fajita meat thank you Pam. Many blessings to you.!!!
I just finished labeling and storing 3 doz. jars of chicken using your method. I really liked not having to add broth. I've been canning for decades, but so much has changed. Thanks!
Yes, it has changed quite a bit over the years--mostly for the good, I think!
I'm so thankful for your videos. Especially thankful for your knowledge on pressure canning. I'm 25, a mom of 3 and have recently started becoming more mindful of food preservation. I'm not very familiar with canning and just recently bought myself a PC and of course a variety of jars. I have not yet used the canner partially because I'm nervous, but also because I want to do a little more research before I get started. Thank you for your videos!
I am delighted to hear you are starting your food preservation journey at such a young age. You are very wise. And I love it that you are gaining knowledge before starting. Perfect!
I pressure canned my 1st meats last night. It doesn't get any more simple than this!!
Great Work, easy to understand, detailed and straight to the point 🙌🏼
Serinity: If it does not jiggle, it is not up to pressure. Jim
Hi, I’m new to your channel and am starting prepping food for me, my housemate and our 7 Cavaliers! The dogs love having egg & chicken twice a week so knowing we can can meat is invaluable to keeping them loving to the standard they do now. We’re more worried about making sure they’re fed well than ourselves 😊 my housemate has Crohn’s and kidney failure so has a very restricted diet. Knowing we can can foods for her too is amazing. Peace of mind is invaluable in a crisis situation. Thank you so much for sharing your knowledge x
I appreciate your comments so much. Peace of mind is the most important outcome of being prepared. Thank you.
Thank you for this video. It’s hard to find a canning book with instructions instead of recipes. Glad you mentioned the USDA as a resource. They have the times and altitudes listed for different types of meat.
Thank you so much. I really appreciate you showing this, I can't wait to try canning meat. With all the talk about power outage I need to get some shelf stable food in my pantry. Tammy from Canada 🇨🇦
I am so happy that I found your channel ❤
Thank you! We are happy you found us as well! Welcome.
My husband just bought me a NESCO Smart electric pressure canner for my 69th birthday. Did Great northern beans in pints, all sealed. Love your channel and outstanding videos. Whenever you are able, please make more NESCO videos. Oh, I also have a 23 qt and 16 qt Presto canner. Trust your videos and greatly appreciate the time and attention you of all your research and hard work. God bless you and yours.
Just rewatched your very helpful video. Looking forward to canning some beef and chicken. Just ordered the Nesco - thank you for link. It’s currently on sale and also has a $19.50 coupon! Wow. I’m new to this and it’s pretty exciting. Huge thank you, Pam and Jim, for offering these valuable canning lessons. I’m so grateful! ❤
We re very happy it was helpful! Jim
Thank you for making such an informative video. I have been canning for 40 years but never tried meat.
I have all my supplies out and will be canning this weekend Again, thank you for your wonderful video.
So excited for you! Let us know how it all turns out!
I had done canning years ago but had to go back to work. I'm retired now 76years old, we do have 25 year food storage but needed more. I've done chicken, waiting for the canner to cool down to put in another batch of stew. I've done butter granddaughter loves it. Tried cream cheese and white Cheddar, haven't eaten it yet. Need to get some more widemouth pint jars & quart jars. Enjoy watching her videos.
Hello RoseRed and Jim and thank you for the great and informative videos. As soon as I found your channel, I bought the equipment and I am ready to pressure can! I have canned for years but only water bath jams and jellies because I was too scared to use a pressure canner. But when I saw your video on pressure canning using the instant pot max, that was it. I bought it the same day and a lot of the equipment you are using. It is indeed a great adventure!
Wow--look at you! That is fantastic!
I also bought a Carey canner after watch your test thank you for all you do.
You are amazing, just subscribed. Thank you for showing us how a pro does it!
You are so welcome! And welcome aboard!
Have you published a recipe book with your canning recipes? I would enjoy having all your recipe ideas in one place.
You're so fantastic! Very gifted teacher. I am a newbie and voraciously learning as much as I can. My first try at dried kidney beans didn't turn out as I had hoped (siphoned - and I think I used beans that were too dry and also too many) but I placed in fridge right away and made bean burgers out of them. Second try with potatoes turned out well. Very excited about processing meats. Will be a lifesaver if our power ever goes out for an extended period of time! Thank you! I also love that you use the exact same Pressure Canner as I purchased. That is good to see.
You are going great guns! That is fantastic. A little siphoning does not hurt a thing so long as the jar still has about half the liquid in it. If the jars seal, you are good to go.
@@RoseRedHomestead thank you! One more question. Some of the jars kept bubbling well after I waited for pressure to drop, removed lid and allowed to sit for about 10 min - then placed on kitchen table to further cool. SOME did - not all. Is that an issue? I think 5 kept bubbling for quite a long time while 2 didn't buble after at all. Is bubbling an indicator that it is sealing better? Or does it matter IYO.
You make this look so easy! 💕
It is easy! It is about the easiest thing to pressure can.
Oh how I wish you were here with me !!! My freezer went out and things have thawed !!! I have thrown out alot of what I grew in my gardens that I couldnt fit in my dehydrater. Big packages of meat still very cold in ice chest to process today. I had to toss about 200 pounds of meats !!! Fish, shrimp, lunch meats etc. I just ordered the pressure canner you recomemended but have never used it. Well today the day ! Pray for me !!! lol Im watching your videos religiously ! lol
You are an inspiration!
Love watching you ! Thank you!
You are so welcome! Thanks for your comment!
You are an amazing canner and very very beautiful too! I can't wait to can some beef as you make it look so simple! Thank you for your wonderful videos!!!
Another great educational video. Thank you.
You are a good teacher.
Oh, and thank you so much, I enjoy all your videos!
You are so welcome! Jim
Thank you so much for all this wonderful instruction. I am new to Canning and have had two successful batches and today I was on my third canning episode.When I was canning my beef today, my all American pressure canner had a very tiny bit of air leaking on the side was sputtering a very fine mist. I had 10lb weight on and it read 10 lbs for the whole 90 min processing time. Here’s the situation that I’m wondering about : I had thought that I boiled dry because the last 15 minutes of processing it wasn’t rocking at the right pace. it rocked mostly once or twice per minute but seemed to slow a bit too much at times. A couple times it seemed like it wasn’t even going to rock and a few times the rocker just sputtered very weakly, but all the while that this was going on it kept a 10 pound pressure reading on the gauge. When I lifted the lid I saw that there was well over an inch of water left in the canner. Perhaps my lid was not perfectly straight? Is my beef safe?
Thank you! I needed a refresher and this was perfect. 😀
Glad it was helpful!
Yes ,I Also TRUST Your Canning ,I Watch Daily , From Alabama 💞
I'm new to canning and your videos are great! Im fortunate enough to have a stove top that can handle the weight of my pressure canner.
From my perspective, that is the best and safest way to pressure can. And we love newbies on our channel--so glad you are here!
Thank you for this amazing information! I am subscribed to a few Experienced canners and the knowledge about shelf life etc is invaluable. Going to dry pack some raw chicken and see how it goes!!
Mary: Thank you for watching. Let us know how the raw chicken raw pack goes. Jim
I love yours canning videos,I'm fallowing you,yours recipes, thank you,God Bless you.
Thank you! I appreciate that.
I agree with the rest of the comments. Appreciate u sharing ur knowledge and wisdom with us.
You are very welcome.
I wanted to see just how knowledgeable you are on canning. My family did canning throughout all of my childhood. Your attention to detail in your instructions is impeccable. If I were to nitpick, the only thing I would have added was that you trim the fat and gristle because it can impact the sealing of the cans.
I love this video and think you're a delight. You remind me of my aunt Wanda. You've gained a new subscriber. I look forward to watching more.
Thank you.
Great video
Thank you so much I am just learning about canning.
You are so welcome! We love newbies--I hope you will keep on learning all you can regarding safe canning.
Love your channel!!
Thank you so much!!
Thank you so much! That was so great! Helpful!
Enjoyed your instruction
Wow , I'm new to canning, thanks for your help, Blessings 🙌 🙏
You are so welcome, Jim
Great job
Love your canning videos. When looking for meats to can, don't forget about pork roasts. You can get some really good deals when watching for sales.
Yes, I agree. Normally, I buy pork steaks and cook two for immediate consumption, and freeze the others for future use. Thanks for watching our videos. Jim
Gonna try this Raw Pack Meat canning !
Hi, I'm am just going through various videos.
This is very informative. I live in the southern foothills of southern Colorado on the east side of the Continental Divide.
I am learning so much.🙂
Thanks..
Teresa: You are welcome. Jim
Hi Pam! I went to watch this video again and pulled up one of your competitors, her canner was nasty! I can't trust someone who has dirty equipment! Thank you for all of your hard work! I won't waste my time looking for anyone else anymore!
Oh goodness. Cleanliness is so important for food safety!
Oh goodness. Cleanliness is so important for food safety!
I am doing raw pack beef chuncks chicken and been doing it for a year or so watching your video has showen me how to do all kinds of canning i have even bought a insta pot max like yours hi to jim you never hear him in the background lol
It sounds like you enjoy your IP Max. Thanks for letting us know your successes. I say something once in a while. Jim
Hi Pam. The USDA now recommends 1 1/4” headspace for chicken and rabbit.Also, my 2017 Presto instruction book also says 1 1/4” headspace. Think the USDA should have published these new recommendations somewhere!! I saw that your later video also says 1 1/4". Thanks for keeping everything up to date! Have a great day and thanks Pam. You are wonderful!
Thanks, we received a message earlier tonight and confirmed that to be true.
Thank you
GREAT 👍 VIDEO.. We’re hunters. This is giving me confidence to try canning Venison 👏🙏🏽
Wanda: Make sure you check with USDA Complete Guide to Home Canning in the Venison section for specifics. Jim
Thank you so much!
I just put my Stew Meat into my Max. TY again sweet lady
Pam i missed a great sale on chicken breast but i found a deal on chuck roast. It only had one day left on sell by date. I put it right into crock pot. Could i have canned it that close to date i wonder? I will make bbq with this one. I put a serving in sandwich bags roll them up then put them into freezer bag to freeze single servings. It feels like work but boy oh boy when i just want a sandwich its so good. Thank you for sharing all this knowledge with us. Thank you Jim for great camera work.
Thank you again Pam, you are such a good teacher. I am wondering can you do this with all meats? Pork and Lamb? I am in the middle of canning hamburger from your videos and made my first ever pressure canning last week your beef stroganoff - so I am a very green canner :-). You have given me the courage!
Thank you for all your videos! Is there one where you show the ways you use the canned beef chunks? If you prepare beef stew from already cooked chunks, how do you proceed? Thanks again 😊
Really enjoy your channel 🥰
Thank you so much!!
Thank you just answered my questions.
Good! Thanks.
I just received my new Presto 32 quart pressure canner and I am reading the booklet which is quite interesting. My All American canner got to be too heavy for me to manage alone. My big take away is that this little booklet, scientifically authenticated, should be reread every 2 or 3 years. Dangerous canning errors abound on every internet channel which I shall decline to enumerate here. As you have mentioned Pam, some are egregious with families with many children involved. As for myself, I am lucky to be alive and I have been canning for 60 years. One interesting note is the textbook definition of "finger tight." It means "until resistance is met."
Thanks, we agree. Enjoy your new new canner. Jim
@@RoseRedHomestead thank you Pam and Jim. One of the things I enjoy most on your channel is watching you two work as a team and enjoying the same things. That's as good as it gets.💫
Thanks for all the enjoyable, and important information you, and Jim gives us all. I love the show 😍 but one question if you have a large family how big of jars could you use? Thanks for your time 😊
god you are ADORABLE! great video and information. i am attempting this for the first time.
You got this! Thanks for your comments!
@@RoseRedHomestead still looking for the pressure cooker. but it is an investment! i am almost ready to do this.
Your videos are fabulous! Thank you for sharing your knowledge so freely. You and Jim are greatly appreciated. I’m new to pressure canning and I have a question (probably quite elementary) but how do you maintain the 13# pressure that you require? Do you have to consistently tend to the canner the entire processing time so that you can adjust the flame? Thank you for your time! Truly, we are learning so much from your phenomenal videos. God bless y’all.
You are so welcome. We stay close to the canner but we don't constantly tend it. Once we get the flame adjusted so it stays between 13-15 psi, we just stay nearby and check on it every few minutes. If the weight starts to jiggle we know it is a bit hot, so the sound helps. We worry more about it falling below 13 psi which is why we look at it every few minutes. Great question, thanks.
What a wonderful explanation, Miss Pam. Thank you for your quick reply.
my question too! thank you for asking it!
Need to get a separator for my canner then I'm trying this! Thank you
It is so easy--you will love to do meat this way!
Again I love how you explain everything and the WHY you do it. Can you do a video on canning smoked sausages like the john morel type? These are very cheap but dont I have the freezer space to store them. I've looked but have found no videos from anyone on this kind of product. Thanks!
Thank you so much! The only sausage that is save to can is fresh sausage: nchfp.uga.edu/how/can_05/ground_chopped.html
Beautiful meat!
I’m new to canning. I’ve learned so much from your canning videos! I also don’t add salt to my food, so it is nice to see someone can who doesn’t add salt either.
I'm so glad you are learning so much--that is great! Salt does not have anything to do with food safety, so as much as possible, I do leave it out! Yay for us!
So many in my family have different salt habits, so I am the same, none.
P
@@RoseRedHomestead FYI most people are Salt deficient ! Predominantly older people ! We are made of mostly water and Salt. We lose both daily, which is why we NEED to continually add water and Salt !!
Thank you!
I am so new to asking questions on pages, hopefully I can find the answer if you respond. First, I absolutely love watching you and your husband. I enjoy for the first time the amount of knowledge I learn from you. My question today with canning meat is can I use this same principle canning a homemade corned beef hash & a corned beef with cabbage jar? I would be cooking everything first. Thank you for your time and the extreme sharing of your knowledge, many of us are forever greatful.