I agree that raw packed mushrooms turn unappetizing when canned. I slice and saute mine (with the barest spray of oil) before adding them. It also makes pan drippings that you can use to fortify the taste in the stock being added to the jar. 😊🍄🍄
Strognoff: Mushroom better than bullion works great as a dab in the jar before adding the liquid. We also use left over roast from the crock pot instead of raw meat to stretch that meal even further. Yum! Love the series
So glad that you made a point to show the difference between the jars that are going to seal well and the one that isn't. I figured out a few canning sessions ago that when the jar is not still bubbling when I pull it out of the canner, it probably isn't going to seal, but you're the first person I've seen that actually points that out. I've only been canning for a couple of years so I'm no expert, but even I knew that once a jar begins to cool down if it hasn't sealed yet, it's not going to, so the recommendation to wait 12 to 24 hours before testing the seal just seemed silly to me. 😅 Get that jar in the fridge so the food isn't sitting there for hours and hours! Geez! LOL.
Definitely!! I don't get that 12-24 hour rule either. We state that time period for beginners because that's the "official" guideline but, like you said, once you've been canning a while, you figure out a few things lol.
Have been a fan of your channel for a while now. I admire that you're so calm and collected even when something goes wrong. Thank you for showing these groupings of meals in a jar and then showing us how you cook them. I love that it's on the same video. Thank you very much
Thank you really beautiful jars of meals the beef is absolutely gorgeous you might want to try putting the meat in all of the 5 jars first and then that way you can make sure you're getting everything even in the jar but peppercinigreat with extra beef in it have to lovely sandwiches. Or on noodles
I really enjoyed this video! I do can beef when I have it but here in the next few days I will be canning venison. I think I will try some of these recipes with it! My favorite way to can venison though is raw packing the meat, then adding the beef bouillon and a little salt and then chopped onions and water. I have found that this flavors it well enough and I can use it in many recipes whether it be stroganoff, stew, BBQ, etc. Thank you for sharing with us!
@foodprepguide Congrats on the deer!! I have not seen that video yet on the venison in a jar. Or I may have but we've had a lot going on. I hunt, my hubby doesn't. I got 2 good bucks so far and have 3 doe tags left. I hope to fill them during the Thanksgiving break. Good luck to your hubby's hunts and God bless you all Hun!
The Nesco electric canner is $89 right now on Amazon. I just bought it at that price, and I got one over a month ago for $115. Since it only holds 4 quarts, I figured I could run two canners if needed. I can also use it to make a big batch of turkey or chicken broth using the pressure cooking function. It’s 9.5 quart pressure cooker, whereas my Instant Pot is only 6 quarts. Then I can clean up the Nesco and use it to pressure can the broth! The Presto is down to $209 right now, I believe.
Thank You! Can’t wait to do a canner load of each. I have this same canner as well as a stove top one, it scares me a little. Lol. I do use it but only if making LOTS of one thing.
Glad to hear it! ❤️ The beef broth powder is linked in the description box, and here’s a link to the chicken broth: Orrington Farms Chicken Broth Powder - amzn.to/3Xe0WCd
Question. Sometimes I find stew meat on sale that is temporarily cheaper than the whole chuck. The pieces stew meat are usually smaller than 2 inches. Would the smaller pieces be okay to use in these recipes? Your instructional videos are excellent. Thank you!
Couple of questions - I have the same canner but how do you bypass the first heating cycle,? I haven't been able to figure that out?. Could you put the beef in all the jars first to more evenly distribute and then add the other recipe items? I've been canning for a couple of years but still a little nervous when it comes to meat. Also, Italian Beef is often served as a sandwich on a hoagie bun. It is the sandwich the show The Bear was based on. Thanks!
I don't recommend skipping that first heating cycle because I've found an increase in siphoning when I do. That said, you simply hold down the "next step" button for 3-5 seconds, and it will skip the first warming cycle. When I'm raw-pack canning like this, I will load the jars into the canner before ever turning it on. Then move through every step as normal. Yes, you can evenly distribute the meat like that. :) Yum!
I am still fairly new to canning and am loving your meals in jars. When you raw pack meat with it naturally shred once you heat it up and use it or does the meat keep the cubed/chunk shape? I noticed with the pork meals in jars it seemed to be more shredded. Hope that makes sense. If that’s the case, how would you be able to keep the meat in the cubed/chunk shape? Thanks!
Mine stays in the cube shapes, but it becomes VERY tender after being pressure canned for 75/90 minutes. Very easy to shred when you open and use the jars. A little tip-if you wait about a month after canning, the flavors get better in the jars. 😋
It depends on the meat. Most of them get so tender that they fall apart when pierced with a fork. Beef holds it shape best out of all of them, but it does still shred easily.
Where can I find the list of ingredients to make the meals in jars you make? Can you put 1/2 of the ingredients into pint jars? Any changes in the processing time?
These particular "meals in jars" recipes aren't posted on the blog because we're making a cookbook out of them, which is coming soon! We're running a giveaway for it, which you can enter here: foodprepguide.com/op/giveaway-meals-in-jars-cookbook/
No. For these particular recipes, we are working on a digital cookbook, which will be released soon! We're running a giveaway for it. :) If you're interested, you can enter here: foodprepguide.com/op/giveaway-meals-in-jars-cookbook/
We actually have a video coming out this week or next about it - pros, cons, things to know. Overall, it's my go-to, weekly-use canner. But I also think everyone who is serious about canning should have a traditional pressure canner since they don't require electricity.
As a nervous new canning girl, Im trying to learn. I was told don't add water with raw meat because you don't know how much juice it will produce. Can someone help me understand how it doesn't cause problems. I don't want lid to buckle after all the work.
When you're having trouble identifying which meal is which, are you able to look back in the video & compare to the jar type? I notice a few types there, it might help to narrow it down.
I will break the rules and water bath for 3 hrs. The wine adds the acid. I'm chopping meat to do tomorrow. Thanks for your hard work. I don't own pressure cooker .❤
@@rainbowe6738I wanted the presto electric. But it is 461$ Canadian and reviews are saying no warranty in Canada d as me some have had trouble with lining on inside of pot peeling and bubbling and one it worked for only 4 times. Scares me a bit. I am going to call. Se if there is warranty of ordered somewhere else other than Amazon.
I agree that raw packed mushrooms turn unappetizing when canned. I slice and saute mine (with the barest spray of oil) before adding them. It also makes pan drippings that you can use to fortify the taste in the stock being added to the jar. 😊🍄🍄
That's such a great tip, thanks for sharing!
Strognoff: Mushroom better than bullion works great as a dab in the jar before adding the liquid. We also use left over roast from the crock pot instead of raw meat to stretch that meal even further. Yum! Love the series
Yum!! 😋
So glad that you made a point to show the difference between the jars that are going to seal well and the one that isn't. I figured out a few canning sessions ago that when the jar is not still bubbling when I pull it out of the canner, it probably isn't going to seal, but you're the first person I've seen that actually points that out. I've only been canning for a couple of years so I'm no expert, but even I knew that once a jar begins to cool down if it hasn't sealed yet, it's not going to, so the recommendation to wait 12 to 24 hours before testing the seal just seemed silly to me. 😅 Get that jar in the fridge so the food isn't sitting there for hours and hours! Geez! LOL.
Definitely!! I don't get that 12-24 hour rule either. We state that time period for beginners because that's the "official" guideline but, like you said, once you've been canning a while, you figure out a few things lol.
Have been a fan of your channel for a while now. I admire that you're so calm and collected even when something goes wrong. Thank you for showing these groupings of meals in a jar and then showing us how you cook them. I love that it's on the same video. Thank you very much
Thank you for your kind encouragement! 😊
Thank you, these will be a good gift for my elderly parents.
What a thoughtful gift! ❤️
Thank you really beautiful jars of meals the beef is absolutely gorgeous you might want to try putting the meat in all of the 5 jars first and then that way you can make sure you're getting everything even in the jar but peppercinigreat with extra beef in it have to lovely sandwiches. Or on noodles
Great idea! 😊
I really enjoyed this video! I do can beef when I have it but here in the next few days I will be canning venison. I think I will try some of these recipes with it! My favorite way to can venison though is raw packing the meat, then adding the beef bouillon and a little salt and then chopped onions and water. I have found that this flavors it well enough and I can use it in many recipes whether it be stroganoff, stew, BBQ, etc. Thank you for sharing with us!
Same! My husband got the first deer of the season yesterday. We did a venison meal in jar in case you haven’t seen that video yet. 🙂
@foodprepguide Congrats on the deer!! I have not seen that video yet on the venison in a jar. Or I may have but we've had a lot going on. I hunt, my hubby doesn't. I got 2 good bucks so far and have 3 doe tags left. I hope to fill them during the Thanksgiving break. Good luck to your hubby's hunts and God bless you all Hun!
Congrats to you, too! That’s amazing. ❤️
@@foodprepguide Lol! Guess what I'm doing right now?! Canning venison! Happy Thanksgiving 🦃
Lol! Happy Thanksgiving!!
I have a new canner just like yours and i love it! We will use these recipes for sure!
The Nesco electric canner is $89 right now on Amazon. I just bought it at that price, and I got one over a month ago for $115. Since it only holds 4 quarts, I figured I could run two canners if needed. I can also use it to make a big batch of turkey or chicken broth using the pressure cooking function. It’s 9.5 quart pressure cooker, whereas my Instant Pot is only 6 quarts. Then I can clean up the Nesco and use it to pressure can the broth! The Presto is down to $209 right now, I believe.
I got it, too. Game changer for processing a few jars when doubling what we make for supper.
I am really loving these recipes! Thank you so much!!!
Glad you like them! ❤️
Thank you! Love from Oklahoma! ♥️🇺🇸♥️
You are so welcome! ❤️
I’m loving this series
Love these videos! Keep them coming.
This was so helpful!!!
I’m so glad! ❤️
Thank You! Can’t wait to do a canner load of each. I have this same canner as well as a stove top one, it scares me a little. Lol.
I do use it but only if making LOTS of one thing.
They look delicious Jordan. ❤️
Great job I’ve learned so much from you , just wondering where you get the powder beef broth and the chicken broth powder .
Glad to hear it! ❤️ The beef broth powder is linked in the description box, and here’s a link to the chicken broth: Orrington Farms Chicken Broth Powder - amzn.to/3Xe0WCd
Question. Sometimes I find stew meat on sale that is temporarily cheaper than the whole chuck. The pieces stew meat are usually smaller than 2 inches. Would the smaller pieces be okay to use in these recipes? Your instructional videos are excellent. Thank you!
Yes, they’ll do just fine. 😊 Thank you!
Dumb question, does head space begin at the rim of the jar?
No dumb questions. ❤️ Yes, headspace is measured from the rim of the jar. :)
@ thank you very much 😊
Thank you for the recipes.
You're welcome! 😊
Would it be ok to sub chicken for all of these recipes? Beef is just so expensive! I enjoyed watching this video. Thanks so much!
Absolutely! I almost always make these with venison. :)
Couple of questions - I have the same canner but how do you bypass the first heating cycle,? I haven't been able to figure that out?. Could you put the beef in all the jars first to more evenly distribute and then add the other recipe items? I've been canning for a couple of years but still a little nervous when it comes to meat. Also, Italian Beef is often served as a sandwich on a hoagie bun. It is the sandwich the show The Bear was based on. Thanks!
I don't recommend skipping that first heating cycle because I've found an increase in siphoning when I do. That said, you simply hold down the "next step" button for 3-5 seconds, and it will skip the first warming cycle. When I'm raw-pack canning like this, I will load the jars into the canner before ever turning it on. Then move through every step as normal.
Yes, you can evenly distribute the meat like that. :)
Yum!
The recipes look delicious! What size is your presto digital canner? You do an excellent job of explaining! Keep up your good work.😊
It's the 12 Quart. Thank you! ❤️
Thank you so much.😊
I am still fairly new to canning and am loving your meals in jars. When you raw pack meat with it naturally shred once you heat it up and use it or does the meat keep the cubed/chunk shape? I noticed with the pork meals in jars it seemed to be more shredded. Hope that makes sense. If that’s the case, how would you be able to keep the meat in the cubed/chunk shape? Thanks!
Mine stays in the cube shapes, but it becomes VERY tender after being pressure canned for 75/90 minutes. Very easy to shred when you open and use the jars. A little tip-if you wait about a month after canning, the flavors get better in the jars. 😋
It depends on the meat. Most of them get so tender that they fall apart when pierced with a fork. Beef holds it shape best out of all of them, but it does still shred easily.
Where can I find the list of ingredients to make the meals in jars you make? Can you put 1/2 of the ingredients into pint jars? Any changes in the processing time?
These particular "meals in jars" recipes aren't posted on the blog because we're making a cookbook out of them, which is coming soon! We're running a giveaway for it, which you can enter here: foodprepguide.com/op/giveaway-meals-in-jars-cookbook/
Do you have these recipes written down anywhere? I can not find them. Thank you.
No. For these particular recipes, we are working on a digital cookbook, which will be released soon! We're running a giveaway for it. :) If you're interested, you can enter here: foodprepguide.com/op/giveaway-meals-in-jars-cookbook/
@foodprepguide I see, thank you.
Good video. What is your opinion on the pressure canner you used in the video?
We actually have a video coming out this week or next about it - pros, cons, things to know. Overall, it's my go-to, weekly-use canner. But I also think everyone who is serious about canning should have a traditional pressure canner since they don't require electricity.
As a nervous new canning girl, Im trying to learn. I was told don't add water with raw meat because you don't know how much juice it will produce. Can someone help me understand how it doesn't cause problems. I don't want lid to buckle after all the work.
Thanks, you just answered my question 😊
When you're having trouble identifying which meal is which, are you able to look back in the video & compare to the jar type? I notice a few types there, it might help to narrow it down.
Yes, I was able to identify them with the video footage. 😂
How do you label the jars prior to canning?
With sharpie on the lid. 🙂
Do you ever use fresh herbs?
No. The only exception to that is I use fresh basil in my tomato basil sauce.
Why non iodized salt? I'm new to your channel so apologies if you've already answered this
Because iodized salt has additives that can make your water/liquid cloudy in your jars and potentially taste "off." 🙂
@foodprepguide Thank You ♥️
I will break the rules and water bath for 3 hrs. The wine adds the acid. I'm chopping meat to do tomorrow. Thanks for your hard work. I don't own pressure cooker .❤
Amazon has the nesco electric scanner right now on a Black Friday 47% off sale
I just bought the presto one and wish I had waited
That is how it was done for centuries and how it is still done by the Amish.
@@victorialg1270why don’t you start your own channel 👍
@@rainbowe6738I wanted the presto electric. But it is 461$ Canadian and reviews are saying no warranty in Canada d as me some have had trouble with lining on inside of pot peeling and bubbling and one it worked for only 4 times. Scares me a bit. I am going to call. Se if there is warranty of ordered somewhere else other than Amazon.
The Italian beef I make I serve over rice and yes my recipe calls for pepperchinies
Yum!
I'd love to see chicken meals in a jar
We have that video here 🙂 - th-cam.com/video/OZCnZr_mI38/w-d-xo.html
You need a sharpie. Wil you be doing turkey?😊
For real! Lol I keep forgetting it! I don't have a turkey edition planned, but if I score a great deal ... who knows. 🙂
Don’t know if you know but Mexican dishes call for Mexican oregano. There is a totally different taste.
Make a slurry and add And make a gravy for potatoes And better doodles delicious
Also with that beefthat's called peppertini beef.
If you use the same formula with pork loin then it's Mississippi pork.
We canned Mississippi pork in our pork edition of this meals in jars series. Check it out if you haven’t seen it yet! 😊
If I used a pint jar, would you just cut your recipe in half? Cook for 1 person.
Yes 🙂
Grimmway Carrots :(
Yes November 2024 because of e coli. But e coli is destroyed at 160 degrees F, so canning would make those carrots safe to eat.
It’s only the organic carrots that are recalled. These are non-organic. 🙂