Dry Canning Ground Beef: A Beginner's Step-By-Step Tutorial
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- เผยแพร่เมื่อ 11 ต.ค. 2024
- Are you wondering how to dry can ground beef? In this video, we'll walk you through the steps needed to dry can ground beef. We'll discuss the benefits of dry canning ground beef, and explain how to do it step-by-step.
Super bonus! You'll get to meet my friend, Christine. I know you'll love her as much as I do. :-)
xoxo,
Carter
For an extra 10% off the only canning lids I buy these days, please use my ForJars affiliate link: forjars.co?sca_ref=2901432.VbUi032n6C and the Code: CARTER10. I have personally bought and used hundreds of these lids since 2021. Note that this is an affiliate link, and I will receive a small commission for which I am very grateful!
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Note that these are Amazon Affiliate Links. If you purchase though my link, I may earn a small commission, at no cost to you. Unless otherwise noted, these are products that I use and absolutely RECOMMEND.
Canning:
Christine's Pressure Canner: amzn.to/3DKApVX
Canning Tool Kit: amzn.to/3Pn1lgZ Funnel, jar gripper, debubbler, etc.
Other Kitchen Tools:
Oven Mitts: amzn.to/3U663m4
Meat Masher: amzn.to/3U6lHOm
Plastic Bottles: amzn.to/3sHLXmt
Books:
Made Whole: amzn.to/3fhtjyG
The All New Ball Book of Canning and Preserving: amzn.to/3dmchy2 Good resource, primarily for water bath canning, but it does have chapters on other types of preservation.
The Complete Guide to Pressure Canning: amzn.to/3w7TOvE I’ve made many recipes from this, and most have been huge hits. This is mostly complete “meals” in jars…soups, stews, etc. Great for grab and go on the pantry shelf.
Ball Complete Book of Home Preserving: amzn.to/3bV0Hd3 My first and most used canning book.
Ball Blue Book Guide to Preserving: amzn.to/3QI20e7 The newer version of the one I use.
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Please show Christine some love! She was such a trooper to do this!
💜💜🙏🇺🇸
Yes she was. She got it done and had fun with you Carter as her coach! Lovely friendship y'all 2 have!! Oh and Buttons was having fun too!
@@vickiiluvboxers4191 She's a hoot, isn't she? We have a great time together!
Christine did a fabulous job. She will be great at this in no time
Love Christine! Well done!
I had to use my phone in order to comment. I'm 76 and I absolutely love your videos. I was at my grocers at 7:30 a.m.picking up my orders for 30 pounds of chicken and a case of sweet corn. My family and friends do not get how much pleasure comes from the experience of preserving delicious, important staples for meals that won't ruin during power outages. You do an outstanding job. Thanks for sharing and entertaining the rest of us.🎉❤😊
You made me smile, Jessica! Sometimes we just have to hang out with our own kind, don't we? Most of my friends don't get it either. So glad to have you with me. Enjoy your canning!
I am not sure that my comment posted, so I will try AGAIN. Christine was such a delight. She reminded me of teaching my nieces how to can. Carter, you are a very patient teacher. It is so important that we pass along the knowledge. Happy canning.
Sunny, you are such a doll! Christine is a delight in every way. I'm so glad you enjoyed her! Thanks for being here, Sunny!
When Christine took that first jar out of the canner I almost had to don my sunglasses 😎 because she was beaming like the sun with so much pride. I caught myself grinning from ear to ear for her. I can’t wait for my Presto to arrive on Monday so I can start pressure canning for the first time and I am going to be remote learning from Carter via TH-cam!!! My first project will be dry canning ground beef, my second will be dry canning those yummy potatoes! I guess I’m a late bloomer at 68, but I’m gonna catch up quickly! I’m so excited 🤗
Valerie, you have so much fun ahead of you! Prepare for your new addiction!
Wow! You girls did a great job! I did not know you can dry can hamburger and am blown away, and will be doing it this way from now on! Thank you.
Thanks, Gail! Hope you love it as much as we do! Happy to have you here!
im glad you mentioned the different stoves heat levels. i used to have such a hard time with siphoning, and everywhere i looked for how to prevent this problem they said to start on high, so i was sure that wasn't the problem. i watched every youtube channel i could find,even my presto canner Manual said to start it on high! after so many failures i figured out to start my stove on level 2 out of 7 levels. now every time i can i am successful!
Glad you figured it out. It can make a huge difference!
Christine was such a delight. She reminds me of teaching my nieces how to can. Carter, You are a very patient teacher. Happy canning.
I cannot wait to try this. I have canned ground beef with water and only liked to use it if it was spiced a lot like for spaghetti or tacos otherwise it had a weird wang to it. I cannot wait to try this method. I just bought some hamburger meat to try it with.
I wanted to cry that she threw away green tomatoes. I let some ripen at end of season but with the others I make fried green tomatoes, spread on a sheet tray and freeze, then bag and freeze. I just heat them up in the toaster oven when I am ready to eat and they taste like I just fried them. Yummy!
Yep! This is not the same old water-logged ground beef! I hear you on the green tomatoes! If there's one thing I've learned on my canning journey, it's that someone somewhere has pretty much figured out how to make anything useful and delicious! Thanks so much for being here, Denise!
My family loves green tomatoes fried and the relish I am so thankful for you
Yum! Thank you for being here, Linda!
I', a new subscriber. I love the way you detail your instructions. Thanks for what you do. Love your videos.
Thank you so much, Rolland!
Great video. Well done Christine. I too have anxiety about the pressure canning process. Carter is a great mentor. I can't wait to get some ground beef on the shelf for quick weekday meals. Especially during IPEDS deadlines.
We are going to have you canning like a pro in no time! I should have my pantry tour up this week. Hopefully you’ll find several ideas there. Having something super simple and super tasty is such a blessing when life is extra busy!
This is such a great video. Thank you both for this. I have my jars in my washer now sterilizing so I can try this method.
Thank you for sharing! Your canning videos are the best on YT!
Thank you, Lorie! 😘
I've just subscribed to your channel. So appreciate learning to dry can ground beef and potatoes. Will be watching more of your videos!
Welcome, Celia! So glad to have you here!
I wished I had a friend to hold my hand😊…I bought a canner 1.5yrs ago and haven’t been able to overcome my fears
Roxie! You can do this! It's amazing how quickly that fear disappears once you've done it a couple times. Our goal this year is to get you canning! So happy to have you here!
Christine, you were great and asked some really good questions so I didn't have to. I'm also fairly new at canning but loving it! Carter, this was exactly what I needed. I just bought 5 kg (about 10 1/2 pounds) of chopped meat and wanted to can it for many uses but knew that I didn't want it all wet. Great video - thanks as always! I wish I lived close enough for some teaching sessions, but Australia is just a wee bit too far away LOL
Meryl, I would gladly come to you in Australia if I could! keep me posted on your canning!
@@growandpreserve will do for sure! Learning new things every day, thanks to you and other TH-camrs.
Good job Christine!!!
I enjoyed watching you both working together.
I've never dry canned. Fascinating! I use my instant pot to cook my ground beef ( even if frozen) prior to canning.
Using the Instant Pot to pre-cook the ground beef is a great idea! Happy to have you here, Kay!
you two work wonderfully together. D
o it again.
Thank you, Scott! We will definitely do it again! I appreciate you being here!
I agree- the approved way makes the texture weird - before this video I didn't think I would ever can ground beef again. Thanks so much for sharing!
My pleasure!
Good job, I will have to try this out after watching what a easy recipe it was 😀
Definitely! So easy!
Might I suggest nail a polish remover pump dispenser for the vinegar. It makes it a one handed operation. 😉
Kelly, I think you just need to come organize my life, please!
@@growandpreserve I’ll be there once I get mine sorted…lol 💕
Good morning! I just found your channel and I am so excited to see this video. I am new to canning and did can ground beef...what a texture...blah. Hahahaha....I have ground beef in the freezer right now that needs to be canned. How long have you been canning ground beef this way?
Welcome, SG! So happy to have you here! I've been canning ground beef this way for several years. And that's exactly how I rotate through the freezer as well! Off to check out your channel now. ;-)
Thank you Carter and Christine!
I canned ground beef with water and just could not stand the taste, smell or texture. We picked up beef in Tennessee last week and we now have 105 pounds of ground beef. Looking forward to canning about 20 pounds. I cracked up when Christine was startled when putting the weight on. That would so be me. I have not gotten brave enough to pressure can using one of my stove top canners. I'm terrified but at 74, I need to get over it and get it done!!! LOL 🤣I've been using the Presto Digital and love it!
Nice! Do you have a good source in TN? I'm in Middle TN. Any chance your source is in my area? You will much prefer the ground beef you can this way to the water-logged spongy stuff! So glad you're comfortable with the Presto! We're going to get you going on the stovetop ones as well!
@@growandpreserve
Good Morning Carter,
We've been purchasing beef every year for 12 years from a farm in Loudon, TN.
Can I send you an email with all the information?
@@vickiiluvboxers4191 Please do! carter@growandpreserve.com
@@growandpreserve
Had to scan through this video again. I'll be canning this afternoon. ♥
@@vickiiluvboxers4191 Awesome! Keep me posted, Vicki!
Sweet video of the 2 of you - hold up a canning lid on the steam stream as it rises out of the pot so you can judge if it is consistently steaming :)
Good idea! Happy to have you here, Katherine!
This video was wonderful for new beginners. I am new to canning and want to try canning ground beef and turkey. I have jams and jellies down and I believe it is time for me to up my canning level. Can you tell me how long to pressure can the jars? Pints and quarts. I may have missed you mention it. Thank You.
I bet by now Christine is a pro canner. It is such a wonderful thing to learn and once ya get goin' ya cain't stop! ALWAYS PUT YOUR GREEN TOMATOES IN A SUNNY WINDOW and then freeze them in a deep freezer until you get enough to make a batch of sauce!
She's loving it!
Canning more ground beef today. Done this for many years. Enjoyed your video!
Always a good thing to keep stocked!
CHRISTINE HAS SOME CONFIDENCE NOW. BEST PERSON TO LEARN FROM IS CARTER. LITTLE SECRET-GREEN TOMATOES MAKE AN AWESOME GREEN CHILE VERDE. GOOD VIDEO LADIES!
Yes, Christine has done such a good job!
Christina's American 921 canner holds 16 widemouth pints and 18 regular mouth pints if you wish to process a full canner.
Yes, it does! I'm kinda jealous! 😉
The all American canner is the best canner in my opinion, I have the middle size and also the presto but my all American is the one I go to first and I have used both at the same time. Learning to can is the best gift we could ever give ourselves and once you get over being afraid of it, it's life changing.
Great video! Dry canned ground beef gives a much better end product in my opinion than canning it with water or broth does
Totally agree! Happy to have you here, Steve!
I agree with nasty. I'm in need of ground beef, I'll try dry canning.
I think you'll like this way much better, Roberta!
Christine what can I say, WOW, always fun to watch someone learning something new. The mixture of fear, passion and excitement shown on her face. Great job ladies!! I'll be trying this tomorrow.
She's great, isn't she?
I have an old pressure cooker that was made in the 1930's that has the spider legs. I used to use it many years ago. It uses wax to seal it.
Interesting!
I agree dry canning the ground beef has a better texture. My daughter loves quick meals and will pop open a can of ground beef for her nachos. Thanks for sharing this video and guiding your friend on her canning journey.
Perfect for nachos! Thanks for being here!
Great video, dry canning is so much better.
Thank you! I couldn't agree more. Who wants to squeeze out their ground beef before using? Ick! Good to see you, Lisa!
Wondering if you received my email?
@@lisajacobson4818 I did! I replied back to Chris. I will call this week, if that's good for you. David is very excited about some corned beef!
That will be fine Carter. The afternoon is best for me.
Totally enjoyed your video's!! I have truly learned so much from you. Thank you for your knowlegde and time doing your canning video's.
Thank you so much, Charm! I'm happy to have you here!
Great job Christine! 'm doing this today always watch a video to remind me how
How did it go for you, Tammy?
I am VERY pleased with it, soon I will try the bacon and sausage, keep them coming @@growandpreserve
Hi Carter!! Thanks so much for the great tutorial you Christine we’re awesome my daughter and I canned 20 pounds of ground beef yesterday per your directions and they look great. I happen to post it on the canning site on Facebook and took a lot of heat regarding not using liquid. How do I answer respectfully, the naysayers? Keep these wonderful videos coming. We love you here in North Carolina.
Some good information. Will start watching videos in some other things been canned. I am just starting out in pressure canning.
Welcome, loco! And welcome to pressure canning. I predict you're going to love it! Let me know if you need help.
If you wrap your green tomatoes in newspaper and put them in a box in a closet, they will ripen up. My grandma back in the sixties showed me this little trick.
Great job! Christine and Carter
Thank you, Joan!
Thank you both for the terrific video. I do have one question, after cooking the ground beef how do you remove any grease that may be left after draining? I am getting ready to do this today and was just curious if there were any tricks this newbie does not know about? Please and thank you.
Hey, Tyna! I do not worry about any extra grease left after a light straining. I want enough grease in the jar to fry/reheat the meat at serving time.
Great job!!!
You two were so cute together. Enjoying your video
I watch Becoming a Farm Girl and she dehydrates cooked beef. I'm going to try this canning method and the dehydrated as well.
Cassandra, isn’t it? I love her. She’s just adorable. When you say she dehydrates beef, do you mean as jerky? Happy to have you here, Tawana!
@@growandpreserve no ma'am she dehydrates ground beef.
@@tawanajackson5545 Interesting! I'll have to look it up. Thanks!
@@growandpreserve you're welcome
Great job ladies, my question is how long in the pressure canner
Thanks, Glenn! 75 minutes for pints. Glad to have you here!
Wonderful video..thank u ..I have to get my canned working correctly so I can do this meat!!can’t wait
Thanks, Glenda! Get that canner working!
Got it working now..have done 8 pints and 2 qts potatoes..am doing this hamburger in morning!!🤗🤗🥰and have pickles about 6 jars pickled eggs🤗 have done 3 apple cider vinegar..and started 2 more big Qts of apple cider vinegar..(😳🤦♀️🤦♀️back to stirring everyday for 2weeks🤦♀️🤦♀️🤦♀️..love u .. thank u for all ur help 🤗🤗🥰
CAm I do leftover goulash
Could you list the ingredients for me?@@glendawillingham5614
@growandpreserve Another jar size question. Between spaghetti sauce, chili, tacos, stuffed cabbage, shepherds pie, minestrone soup and various other casseroles etc, etc,..we go through a LOT of ground beef. Do you think it would be okay to use quart jars for this? I see a ton of conflicting info about what size jars should or should not be used for specific types of food. Given this is a dry canning process, it feels like it should be okay? I so feel Christines nerves! I had my pressure canner a full 3 weeks before I worked up the nerve to use it. She did such a great job!
Yes, I'd be ok with canning this in quarts for 90 minutes, instead of the 75 minutes time for pints. Christine did you a great job! She's so much fun.
My understanding is that you need to add water or broth and debubble, in order to make sure that enough steam can be produced throughout the jar to ensure heat transfer which will kill the botulism spores. Are you concerned about that at all?
I'm not concerned, Mark. By the time we eat the meat, it will have been cooked 3 times.
@@growandpreserve ah okay. So your thought is that you'll just cook it enough when you open the can to render the toxin inert (if it even exists)?
Nice job ladies!
Thank you, Connie!
Good vid. 👍 I've dry canned hamburger several times, prefer it that way. I'm going to try dry canning hamburger patties soon, have you done that?
Thanks, Greg. I haven't canned hamburger patties because if I'm going to eat a burger, I want it medium rare.
Hey Carter, instead of the salt & garlic I used Montreal steak seasoning, and just canned 6 lbs of ground beef. I use that when I can beef chunks & beef stew
Yum! I love Montreal Steak Seasoning.
If you want to ripen any fruit or vegetables, place them in a brown paper bag, fold the top down and put a chip clip on the top to keep it closed. Check them daily as they often ripen in different stages. Tomatoes will ripen much faster using a bag instead of just sitting out. It also helps keep the fruit flies from showing up. Nothing makes them show up faster than fruit sitting out. It look pretty and I prefer room temperature fruit as it tastes so much better.
Great tip!
Dollar Tree has smashers in Iowa
Great find! Thanks for sharing, Quilt!
Excellent video.........very informative. I prefer to dry can hamburger.
Thanks, Chevy! So glad to have you here!
Best video ever! Thank you so much!
Thanks so much, Wendy! So glad to have you here.
Is this dry packing or dry canning? Your potatoes sound delicious, smashed with salt and pepper. What do you think of putting shredded Parmesan cheese on each potato before you roast them? Awesome job Christine!
I've always called it dry canning, but dry packing certainly makes sense as well. Parmesan cheese would be amazing on the smashed potatoes! I would crisp them first, then throw on the cheese for last minute or two. YUM!
Maybe I missed this but how long did you actually pressure can for? I only heard 19 minutes to let the steam vent and I have listened four times now.
Let the steam vent for 10 minutes, then process for 75 minutes once you reach pressure.
@@growandpreserve Thank you for your prompt reply. I referred to my Presto electric canning book and it said the same thing. That was what I did and they all sealed. I had some cyohining but only about one inch. I have read online what could be causing that so I will be sure to pack the food in well and take even more time to debunks next time.
I enjoy your videos. The recent one with you helping your friend learn to can at her house was especially nice. Thank you for sharing that. I think many of us who are fairly new at canning or, in my case, haven’t canned in many years, can relate to seeing another person need all of the steps laid out so well.
Heidi H
@@hhamann391 Good job, Heidi! Glad to have you here.
I canned plum jam this morning.
That sounds delicious! Thanks for being here, BG!
Are you cooking this meat all the way or just till it's barely pink before it goes into the jars? I love this process, so easy and I'm already dry canning all my potatoes now, thank you for your videos.
Hey, Sharon! Leaving a bit of light pink is ok, just not so much that it will clump together.
BUTTONS,,,SO ADORABLE! We have a fawn that lives on our property named BUTTONS TOO!
Awww...I bet your Buttons us adorable too!
How long can this be stored for? Loved your video!
Thanks, Frances! It can be safely stored (under proper conditions) for many years, unless the seal breaks. Like all canned goods, however, the nutrition and taste/texture will be superior in the first couple of years.
I wish the camera had been tilted down a bit so we could see what was actually happening but still a wonderful video!
Thank you, I am still new at the YT piece of this, but I'm working on it! I really appreciate feedback like this. It helps keep it top of mind as I'm taping. I will get better at it! Happy to have you here, Vicki!
I love your videos. I have the electric canner and it doesn't hold as many pints. Can you leave the remaining on the counter while i cook the first batch and then cook the remaining points? Would i keep them in warm water while im waiting?
I would put the meat in the fridge (not in the jars). When your first batch is done, warm the remaining meat and jars and can as you did the first round.
I use the clear squeeze bottles from Walmart for my vinegar. Squeeze out what I need to my paper towel. $1
Well that is brilliant! Thanks so much for the tip! Happy to have you here, Danna!
Great videos. Can you do mushrooms please?
If I can find a way to do shrooms that I like, I will certainly post it. I am not a fan of traditionally canned mushrooms. I take it you aren't either! Thank you for the suggestion, DA! Glad to have you here!
I made some pints of sloppy Joe's! Thanks for the tutorial.
Darla! I am SO excited for you! Thank you so much for sharing with me. You do realize that this will become an uncontrollable obsession now?!
Christine you are adorable 💫. I was like you when first using a pressure canner now it’s a piece of cake🤪.
👵🏻👩🌾❣️
Isn't she? Love her!
Is it possible to add potatoes to the dry meat canning? I’m very new at this and often use potatoes and ground beef together.
Welcome, Marilyn! Interesting question! The meat has to can for 75 minutes in pints or 90 minutes in quarts. I think if the potatoes are on the bottom, they will likely soak up the grease from the beef and be mushy from overprocessing. Putting the potatoes on top would require the citric acid and salt soak to keep them from turning brown without liquid. My guess is that you'll still get a better product canning them separately. I have a couple of dry canning potato videos. If you did small chunks, like the hashbrown size in this video, you could do a half pint size that may work well with a pint of ground beef. th-cam.com/video/_qs5p1WEg2w/w-d-xo.html
@@growandpreserve thank you I have been enjoying your videos. I discovered you couple of weeks ago and I did do the dry canning potatoes as you did. I will be trying the Texas chili next. Also, do you see any problem in canning cooked grilled onions and zucchini I found a recipe for butter garlic, summer squash and I had leftovers and I did can one pint with some tomatoes in the other jars and it came out fine I ate it smelled good didn’t get sick but I’m going to do a big batch and wondering if there’s anything I should be aware of. Do I need to add citric acid salt, lemon, anything like that? I’m the only one in my group that does this kind of thing so I appreciate your help. I’m in California and nobody I know cans or has an interest. A garden is next. But we do have a lot of independent families who have vegetable stands that I can get fresh stuff from. I’m actually in the country part of California between LA and San Francisco. Thanks again.
@@mmorris202 How did you process it? Water bath or pressure canner? Unless you're processing in a water bath for an extraordinarily long time, like the Amish do, squash should be processed in a pressure canner. It's my understanding, though, that the product comes out quite mushy, which I imagine is why there are few recipes for canning squash. I did find this recipe. nchfp.uga.edu/how/can_03/tomato_okra_zucchini.html It's not exactly what you're looking for, but it's a start! I think the processing time in this pressure canning recipe is the way to go. I would definitely try a jar or two done this way before you do a large batch, in case you are not happy with the texture. My preferred way to preserve a recipe like yours is to freeze it. I think the results will be far superior. I hope this is helpful, rather than confusing! Feel free to ask for clarification if you need it.
@@growandpreserve i used the pressure canner. I will take a look at the recipe you sent. Thank you for the information!
Carter, how long have you been canning hamburger like this? Christine did a great job.
Hey, Judy! Christine did do a great job! I've done hamburger this way for years. It keeps just like the day you put it in the jar.
Sterile oxygen is still oxygen. At 240degrees itll kill off the bacteria. I'd be worried about the oxidative states. Neat method. Water also helps with heat distribution within. Interesting idea.
What is the MAKE and MODEL of the large canner that can take two levels here? I don't recall you staying this information, just that you were jealous of a two tier canner.
Is the MAKE ...Model: All-American25 or ????
Are you able to do two layers of pints only, or bottom quarts and still a full load of pints above? Or two layers of quarts????
Good instructions.
PS I learned to screw lids, FINGER TIGHT. I've never heard of tightly screw band, then back off,". My two cents here❣️
Hey, Barbara! Christine has the All American 921 (21.5 Qt). amzn.to/3ZVwZYq It will hold a double stack of pints. The really big one is the 930. It'll hold a double stack of quarts. However, if you're short like me, the 930 may be quite awkward. If I had it to do over, I would like to have the AA 921. Another thing to consider is weight. The 921 weighs about 18 pounds. The 930 is 28 pounds. The only space I have to store my canner is a deep upper cabinet. I'm pretty sure I would struggle getting the 930 in and out. Hope this helps! Happy to have you here!
Can you also do 1/2 inch cube stake meat (browned rare) dry pack?
In theory, yes, Larry. However, if I were you, I would try a jar first to make sure it doesn't come out tough. Folks do sausage patties, which I hear turn out great, but they often have quite a bit more fat than cube steak. Make sense?
@growandpreserve thank you. I'll do a test one.
Hi Carter, I am so jealous of Christine! To have someone like you to help guide me through this process of learning pressure canning. So, please bear with me as I ask a few questions. When I start my canner, I put the flame as high as it will go and when it is time to put the regulator on I do that. I leave the stove on high, until the gauge reaches 10 psi, but the giggler is going crazy and I don't seem to be able to get it to calm down until the processing time is just about over. Should I be lowering my flame as soon as I put the giggler on and letting the pot come up to pressure slowly? I have only had one batch of all jars popping. Most of the time, I have at least one or two per batch that does not seal. Can you give me any advice? Also, when you drained the ground meat, did you press the meat to get as much grease out as possible or just drain it? Thank you for any help at all. suzie
Hey Suzie! I wish I could come can with you! Yes, you guessed correctly that your flame is too high and is likely causing all your issues. Every stove is different, but on mine, I bring it up to temp on medium and hold the appropriate jiggle just a smidge above Low. Play with the flame for your next few batches until you figure out the right adjustments for your stove. After that, you'll do it the same way every time. You can practice by canning water, if you'd like, so no food is wasted while you find the magic formula. For the grease in the ground meat, I only drain, no squeezing. I want some grease to remain so that when I pour the finished product into the pan to heat at dinner time, there is grease for it to cook in. Make sense? I'm glad to have you here, Suzie. Don't hesitate to ask questions.
@@growandpreserve Hi Carter, I sent you an e-mail earlier this morning, but it came back not deliverable. So, I am going to try again. Thank you so much for getting back to me. I want to make sure I am understanding what to do once I put the giggler on. I understand med heat to get the pot hot enough to vent and vent the pot for 10 minutes, once I put the giggler on the pot , do I keep the temp at med until the gauge almost reaches 10psi and then lower the temp? Or once I put the giggler on, I lower the flame to low and let it more slowly reach the 10psi? Thank you again!!! suzie
@@suzieblair8089 I'm sorry I didn't get an email. Check the address. It's carter@growandpreserve.com. You can leave the temp at medium until you're almost to 10psi, then start to lower until the jiggle starts. From there, adjust as needed to get to just a few jiggles per minute.
@@growandpreserve I don't know what I did wrong, but that is ok. Thank you for helping me. Just a question for clarification sake, when I put the giggler on, do I lower the flame to low right then or do I wait for the pressure to get closer to 10 psi and then lower the flame? Thank you for helping me. suzie
@@suzieblair8089 Wait for it to get closer to psi, then adjust as needed.
Hi- I just dry canned my hamburger as in the tutorial, but apparently didn’t pack my jars enough. I left 1” headspace & when I removed the jars the meat had shrank about 50%. The jars all sealed but I was wondering if it is still safe to eat with the jar being only half full after the canning process? Thanks so much!
Yes, it should be fine, but do pack down the next batch.
@@growandpreserve thank you for your reply! Love your channel. Can’t wait to see your new kitchen!
great. thank you.
Do you just brown the ground beef or must you cook it thoroughly before putting it in the jars?
I brown it enough for it to release most of its fat in the pan before I put it in the jar. Some fat in the jar works great, but too much can cause a siphoning issue.
@@growandpreserve thank you
I just did the same process with sausage except for I did not pack mine. I was afraid would the heat would not get to the middle if I packed it.
It's all good. You will use that sausage so often! I can barely keep it on the shelf.
Is it OK to double stack for canning? For example, I want to can 4oz jars (it is only me) and the IP Max can take 6 at the bottom, if I put a spacer and then put the other 6 jars on top, will it be OK? Was told that is not wise to do. Just talking out loud. Beginner here, that's why I ask probably not so smart questions. Great video.
All questions are good, Victoria! Generally speaking, stacking is just fine as long as it doesn't interfere with the canner's seal. I do prefer to put taller jars on the bottom though, so that the water is not covering the top of the jars. I am not familiar with the IP Max. Although I see it on Amazon, I do not see it on the IP website, so I can't find a user manual. Is it not addressed in your user manual? It is specifically addressed in the user manuals for both of my canners.
@@growandpreserve That's the problem it is NOT addressed in the user manual, at least that I could see.
Being that the IP Max takes only the height of pint jars, I was wondering out loud. You cannot do quarts. Maybe I will try 1/2 pint on the bottom. Thank you so much for answering and for sharing all that you share in your videos.
BTW: My FIRST canning - 4 pints of dry canning potatoes and they were delicious. So, now, I will can some more to keep on the shelf. One of the jars did not seal, but I believe that is my fault. I was afraid to tight the ring too much. I am so excited, and that is why I know that they were delicious. 😂
@@lifeisgood-victoria796 Great! So glad you liked the potatoes. Don't take it personally when something doesn't seal. It happens. Just toss it in the fridge and use it in the next couple days. I'm so pleased you're discovering the joys of canning!
Can you add onions and peppers when you cook the ground beef before you can it?
Yes, Do note that the texture on the onions will hold up better than the peppers, but I often throw in peppers, onions and garlic in with meat.
thank you so much for the information.
@@growandpreserve
What is the shelf life of the ground beef? I can't wait to try.
As long as the seal is intact and the filled jar has been stored properly, it is safe to eat. However, as I understand it, nutrition value does start to decline at some point. We have eaten many things, including ground beef, that are 2-3 years old. So happy to have you here, Julia!
@@growandpreserve Thank you for your prompt reply. I am a bit confused on something. I just finished watching you make the Brunswick Stew. If I heard correctly, you mentioned you put it in the freezer?? Soooo, does the dry meat canning, once cooled after 24 hours go on a room temperature shelf or in the freezer?
@@juliamorrow5618 So sorry to not be clear! I was just giving freezer meal instruction for those who don't have a pressure canner. Once canned, it's all pantry shelf stable. Sorry for the confusion. Thanks for asking the question for others!
@@growandpreserve ok.. im trying this now and bit scared.. was going to use quart...? But my ?? How to store? And how to know if it's a good canning? 😱 scared
@@gardeninggirlct Don't be scared! You can definitely do this. Quarts are just fine. Process for 90 minutes instead of the 75 for pints. If my kids were still home, I'd definitely be doing quarts. If you notice that after a couple of hours of being out of the canner, that there are lids that still have the raised circle, you can simply put those in the fridge and use within the week or make sure that the lid is not sealed and store it in the freezer until you're ready. After the jars have cooled for 12-24 hours, you can test the seals by removing the rings and lifting the jars by the lids. If they hold (which they will!), they are sealed. Put those sealed jars in your pantry and enjoy! Please keep me posted! 😘
Next time ladies use a pastry cutter for doing hamburger works so well
Nice idea, Gwen.
@@growandpreserve your 🤗
Scratches the pan
I wish you would have filmed when the jiggle slowed down to where you start the timer. I would like to hear what it's supposed sound like when it was just the right jiggle
What is the shelf life of dry canned hamburger? Thanks!
As long as any other home canned food. It's safe to eat unless the seal is broken, but it will have the best nutrient profile and taste/texture in the first couple years.
Sloppy joes, enchiladas, tacos, spaghetti, stuffed peppers, calabacitas, and goulash to name a few of what could be done.
Can you dry can ground Turkey, Chicken, Pork this same way?
Pork works great. You can dry can the others, but you will likely want higher fat versions so the meat doesn't totally dry out.
Can i make a meat loaf and slide it in a canning jar and process it ??
I'm not sure you would be pleased with the final product, Greta. A couple of issues I see. First, meatloaves can be so dense, I don't have a great deal of confidence that the heat could penetrate properly. Second, if you put the meatloaf into the jar already cooked, I think it will be more like a brick than a meatloaf after processing. If you put the meatloaf in the jar raw and then process, you will get dog food. This last one I have done. The texture was really, really bad.
I like to keep my vinegar in the awesome container it comes in. That way I don't need to buy another container and decant it.
Mine comes in a gigantic Costco size container that is quite unwieldy.
Where did Christine get that cooking Spoon she uses while cooking the hamburger?
Here you go: amzn.to/3qHdjeN . It's one of the most useful things I have in the kitchen!
@@growandpreserve Thank you❣️ this spoon is going to be perfect!
@@growandpreserve doctor by chance have the link to the white spatula she was using after Christine finished browning the hamburger?
@@loricook7670 I will check with her.
I didn't hear you say that you put vinegar in the water in this video. I am assuming you did though. Can you tell me how much and why you would use it?
I may well have forgotten it, Fred! It doesn't come naturally to me because we did not need it where I lived in the Atlanta area. I do need here in central in TN. It helps eliminate the cloudy coating on the outside of the jar that can happen if you have hard water where you live. It has no impact on the canning process or the food. I've been in TN for two years. You would think I would remember it, but old habits and all... When I do forget, the cloudy jar is easy enough to wipe clean. Hope that helps!
@@growandpreserve Yes it does. How much vinegar do you use? Just a splash?
@@fredberry1342 Ugh. Sorry for the incomplete answer. Yes, just a splash...1/8 cup-ish
Thank you.
Some of mine that I’ve done last year has white fat on top and some have yellowish fat on top… Is that good or bad?
All good, Daniele. It just depends on how much meat juice or seasoning has mixed with the fat in any given jar.
@@growandpreservethank you so much
How long did you process these?
75 minutes in a pressure canner
Do you have a text instruction list, it's hard to remember everything you did over 26 minutes
ok, how long did you pressure can after the 10 minutes
75 minutes for pints, Patricia.
@@growandpreserve thank you so much
Did you add water to the pressure canner?
Yes, always! Sorry that wasn't clear.
@@growandpreserve how much?
That is completely dependent on your particular pressure canner. If you don't have the instruction manual, you should be able to look it up online. @@tracewedhorn3200
When cooking can you leave all the fat when canning?
It depends how much fat you have. If I start with 93/7, or even 90/10, I generally don't feel the need to drain the fat. Anything with higher fat content risks seepage and broken seals.
Hi , I'm 66 an want to do hamburger , I'm new .. so I'm not putting water in with hamburger .. are jars room temperature an ( what is the water in the canner , do I put room temperature water in it cuzz of shock ) ... I got an electric one ... thank you ,, Tina
Welcome, Tina! Cooked ground meat, without added hot liquid, does not heat up the jars very much. I use room temp jars (or maybe still warm-but not hot-from the dishwasher) and room temp to lukewarm water in the canner. You'll do great with this one. Keep me posted!
Great video - but next time have the camera showing what you're doing - could only see the top portion of Christine spooning hamburger into the funnel. Greatly appreciate your videos! Kind regards.
Thanks, Judy! Yes, I hope I am doing better on that in more recent videos. It was quite a hurdle for me to get past my dad telling me I needed to look people in the eye when I talked to them. ;-)
Disculpe, pero cómo evita que quede aire dentro del frasco? ya que el aire puede contener microbios no deseados 🤭
The a small amount of air remains in the jar and is safely sealed inside at 240°F (116° C), killing any microbes. As long as the pressure seal cap remains sealed, no outside air can get into to spoil the meat. Hope this helps.❤️
Green tomatoes ripen faster if sealed in a paper bag on the counter. imho