The Two Sandwich Fillings I Couldn't Forget || Part Three || BBQ Brisket and Pulled Pork
ฝัง
- เผยแพร่เมื่อ 11 ก.ย. 2024
- We're rounding out the Sandwich Shelf today with our final (for now!) shelf-stable sandwich contenders! I'm also testing a new-to-me canning cookbook. Welcome to Part Three of the Sandwich on the Shelf Series!
xoxo,
Carter
Both recipes are from Angi Schneider's Pressure Canning for Beginners & Beyond: amzn.to/3UTXuMX (Amazon affiliate link)
Jar Lids: 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!
Amazon Affiliate Links to items mentioned:
Presto Electric Pressure Canner: amzn.to/3yg2XTD
All American Pressure Canner: amzn.to/3TuWsGj
I am loving this series, and it is helping me clean out my freezer…which is important to me right now. I would much rather rely on my shelves than my freezers in case of power issues
Thanks, Tracie! Totally agree...freezer vs pantry is no contest. I have a few more things to clear out of my freezer too, so stay tuned! Always good to see you here!
Hi Carter! I bought the book based on your recommendation and made the beans. Really good! Thank you for showing these recipes and especially for doing an honest taste test. I watch so many canning videos where they don’t taste at the end and I’m always curious about the results.
Thank you, Diane! I have another batch of those beans on my "to-do" list. So glad you liked them! I am also a viewer of canning videos and don't like to be left hanging on how something turned out. It's not always practical to do an immediate taste test, but I try to do it whenever possible. So glad it helps you. And yes...it will always be an honest taste test!
I love all or your videos, but this series is the best-we are empty nesters and it would be great to have all of these meal starters on hand-thank you for sharing.
My pleasure, Charlene! We are also empty nesters, and having half the meal already done is a lifesaver! So happy to have you here, Charlene!
I made the pork two days ago, and it is fantastic! I had a 13 lb shoulder in the freezer for over a year, and turned it into 14 pints of scrumptious sandwich fillings. It would have been 15 but one jar broke. I added dijon mutard and some hickory smoked salt, and next time I might add some caramelized onion slices. I also made your baked beans, 18 pints, with some of the too many pinto beans we are getting tired of, and they are also a big hit! Thank you for these recipes! I am going to move on to your Italian beef recipe, looks great!
Sounds delish, Anne!
I dehydrate my tomato skins and powder them - excellent addition when a recipe needs that something extra.
I agree!
I always thought is you added liquid you had to hot pack. Glad to see this worked. It would save a lot of work. Thanks for sharing. I have started using half pints for all my meat. I am 65 and live by myself. If I have company I can always open 2. Tha KS for t he great video. They look delicous.
Aren't half pints wonderful? Just the right size for one. I always keep a variety of them on the shelf too, in case I'm the only one who wants a chicken salad sandwich. 😏
Cindy, I am a 73 yr old in a single person household. Halfpints are the solution to all our canning needs. I do some in pints but that will be 2 meals. I prefer the squat half-pints for meats, lasagna, shepherds pie, etc., but use the jelly jar half-pints for 50/50 carrots/green beans. A side note on the veggies - my very rebel method is to bring up the acidity of carrots to 3% (which is in pickling range but still mild), add salt & sugar to taste, then I water bath them for 15 minutes. Perfectly crunchy and are delicious. I am not rebel enough yet to attempt the green beans in this manner!
Just found your channel and I LOVE it! I'm originally from North Georgia and spent 11 years in Atlanta before moving to Winnipeg (Winterpeg) Manitoba Canada. I have been canning for 12 years now and I'm always looking for new things to do in my pressure canner. Thanks again for an awesome channel!
Welcome, Kathy! North Georgia to Winnipeg! Brrrrr!
Welcome to Winterpeg, what a weather adjustment this must be for you. I'm not in the city but in the same province.
Hi Carter, you have me sold on your food. So far despite my skepticism, your food always looks really good. It's important to note that I grew up in the Midwest in the 60's and there was zero spice in my food other than salt and pepper.
Sue, you make me chuckle! David grew up in Ohio, so I understand where you’re coming from! Time to branch out a bit. Take it slow if you need to. Glad you’re here!
Great video! Now I know what to do with my brisket in the freezer. Thanks!
Excellent!
I am loving this series these look so good can’t wait to try them
Awesome, Danielle! When you try them, do let me know how it goes. So glad to have you here!
This is exactly what I was looking for.❤
i am canning the chilpotle beef for tacos and the beef in wine sauce today, but stopped to watch this first, as my cut of beef is brisket. You commented on buying tomato paste instead of canning it. Like you, my garden is not big enough to grow enough tomatoes to simmer down for hours to make tomato paste. Besides which, it takes all day! My solution? Mix dehydrated tomato powder into the tomato sauce. Instant tomato paste! Thanks for the fun recipes adding more flavor and zing to my canning pantry.
Yes! I was late to the tomato powder party, but I finally got there! Happy canning today. Keep me posted!
Hello Carter! Brisket is my favorite meat, due to its cost most of the year I don't eat it often as I would like too. The last time I smoked one I canned the leftovers as is. It is a little smokier tasting, but we don't mind that.
I'll have to try this BBQ recipe next chance I get to buy brisket. Like you, I like cold packing. Have a blessed day😊
Smoke! If you look closely when I'm making the sauce for the brisket, at one point I have a bottle of liquid smoke in my hand. But I forgot to use it! It's not in the recipe, but she does suggest smoking the brisket very lightly before canning. Thanks for being here, Wanda!
This is so helpful. As soon as my kitchen is finished {I'm having mine renovated} I'm trying out your sandwich in a jar. sounds so good, I just wanted to tell you that I have started my salad bar like you have and I'm so excited about it. I'm trying to get my channel built also. Love your videos. Thank you.
So glad your salad bar is up and running! You will be so happy to have it all Summer long! How fun to be getting your kitchen renovated! I have plans for mine as well but will likely wait until after harvest season. 71 videos! It looks like your channel is coming along nicely! So happy to have you here, Cat!
Love this series Carter! I made the chipotle beef the other day. I can’t wait to try it! I tried the plain stew beef and made tacos as I followed your video with Christine. They were delicious and the beef just fell apart. Thanks for your great ideas. ❤
Linda! Thanks so much for reporting back! I think you're going to love the Chipotle Beef. I'm so glad to have you here!
Love this! I did the Italian beef and chipotle beef yesterday and I have meatballs going in the canner right now. Great ideas! I do pork shoulder, I put it on the smoker for about 2 hours then chunk it up and raw pack. I use brisket to make guiness stew. Variation of chef John's on allrecipes adapted for canning. I made sure to share your channel in a Gab group I'm in for canning.
You're awesome, T! You are blowing through it. Thanks so much for being here and for sharing my channel!
❤ love this… I smoked my brisket and then canned it. I’ll let you know how it turned out when we try it!! Hello from your Northern neighbor!
It'll be great, Misty! I would have done the same if I had a smoker. I do hear that the smoke flavor can intensify a bit with canning. I'll look forward to your review. Keep me posted!
What was the result of?
I know I sound like a broken record but can you imagine having all these delicious things on your shelf instead of rows of watery canned potatoes and waterlogged minced beef!
Thank you so much, Erika! I hope that you are safe and well. As always, I so appreciate having you here.
Another great recipe! Thank you Carter!
My pleasure!!
What a beautiful kitchen! Just recently found you and subscribed. Great recipes and something different.
Welcome, FemVet! Good to have you here. Thank you for your service!
Great video!
It was nice to have you d 2 canning recipes! I like them both also! I probably would use the sweeter sauce for both recipes because of your thoughts on it .
This was interesting!
Glad it was helpful, Bonnie!
Bless you Carter. About to can up pulled pork and thought I would check to see if you had done this.
Sending much love from 🇨🇦
Love that!
So happy I found your channel! I love this kind of stuff :) Personally, I think pork cans up better than beef. I just prefer the texture of canned pork over beef, it seems to hold up better. That said, I usually stock up on the corned beef brisket in March when it's on sale -- I canned about 15 lbs of it this year. I parboil it for about 10-15 minutes before canning, then add some water to the jar and it removes a LOT of the salt and makes it much more edible. I wonder how it would taste with the BBQ sauce?
I bet it would be fantastic with bbq sauce! Interesting that you parboiled your brisket before canning. I bet that helped lower the "smoke" level as well. I know that canning can really intensify the "smoke" flavor, making it too much for many folks.
I'm going to have to watch your videos just before dinner. They always make me so hungry I always want to eat.
Funny! Thanks for being here, Carol!
I've always wanted to make these recipes but wanted someone to taste it at the end to see their honest reaction. New sub! Thank you!
Welcome, Holly! Glad to have you here!
Haha! Loved your ending. Yes, I think the beef needs a bit of Texas Pete!
It's hard to find anything he doesn't want to top with hot sauce! 🙄 Good to have you here, Tiny!
Very good I so like the honest evaluation. I am a cold pack fan as well. Never had a bad experience.
Thanks, True!
I can hardly wait to try both of these!❤
Great, Debbie! Keep me posted.
Luv this video❤
Love that you do a taste test at the end.
Thanks! It's not always possible (if something needs to sit for awhile), but I do find it helpful. Glad to have you here, Cheryl!
Hi Carter. Loving your videos and I’m learning so much. I put barbecue sauce in some of my pork. It was good but when I did it in beef and tried to make spaghetti sauce, it tasted like it was scorched. I don’t know if it was the tomatoes that did it, I’m so new to this. I am not chicken anymore.
Did you use the same bbq sauce? The scorched taste in pressure canning usually happens because of something very high sugar. So glad you're not chicken anymore!
I am really loving youre channel, and have recently bought a Presto digital. You have probably mentioned this before, but, I wondered how you are able to bypass the ‘jar warming’ stage on the presto, and do cold packing?. Thanks for all youre great work, and advice.
If I'm cold packing, I fill the jars, add to the cold canner before starting the jar warming phase. I want all of it to come up in temperature together to avoid shock. When it tells me to fill jars, I just push the center button to tell the canner it's been done.
Carter, you have to can some Carolina Slaw to put on top! I'm gonna! Thanks for the recipe
That sounds yummy, Rob!
It is just great listening to you without the noise. I guess at 85 years young I have become more sensitive to sound. Sorry.
You're not the only one! So glad I got a new microphone. :-)
Definitely going to try these. I bought the book excited to do some things from it.
Great, Patricia! She has lots of great recipes in there! So glad to have you here!
Awesome great job Carter, I'm looking forward to trying it
Thanks, Lisa! Thanks for being here.
Stumbled on to your channel and wow amazing!
Welcome, Jan! Good to have you here.
I have a brisket in the freezer. I may try it with the balsamic instead Tks again!
Yes! That is exactly what I'll do next time. Perhaps some more Worcestershire as well. And more tomato paste if you wanted a thicker "sauce".
Thank you so so much it is taking away the fears I had.
Sherry, I am thrilled to hear that! So glad to have you here!
I will be trying these next time I can meats. Thanks!
Great, Mary! Keep me posted!
I really enjoy watching your channel
I appreciate that!
Oh, I canned up the baked beans out of that book. They turned out delicious ❤
Fun! I didn't end up with enough sauce for mine. Was the quantity a bit off for you too? Even still, we loved them!
@@growandpreserve My elevation is about 2000 feet, so I have to can at 15 pounds of pressure. This results in mushy beans if I both presoak and precook for 30 minutes. So I do a long (up to 24 hours), but only precook long enough to bring my beans to a boil before hot packing in jars. I did need to top off with a little boiling water before processing, but not much.
@@wendyellis6402 Makes sense! Mine seemed to be perfectly cooked, so I'll just make more sauce next time. Thanks for the feedback!
Love your style! Very nice videos 💜
Thank you so much!!
Just watched this video again because I have a brisket in the freezer from the half a beef we bought. Have you tried canning brisket again using the sauce from the pulled pork recipe?
I haven't yet, but it would be excellent.
I love your videos. Thank you for sharing
Thank you for being here, Barbara!
What do you think if sauce for the pork was used on the brisket? I dint eat pork but want a the better sauce.
That would be great, Marilyn!
Carter, I make and can Brunswick stew. My husband loves it. I can go either way.
I love Brunswick Stew! I panic every time my supply gets low. Great to have you here, Sue!
If you spray your .measuring spoons, or cups, with cooking spray, honey and molasses comes out so much easier, with close to none, left behind.
Great idea, Lisa!
I have this cookbook and have been wanting to can my first meat project. You've helped me to throw fear to the wind! Thank you so much. Oh yes, how would you modify that brisket sauce? More salt you said but any other suggestions? I appreciate you so much!
Hey, Frank! So glad you're ready to can some meat! I had the brisket for lunch so I could try to answer with a bit more clarity. I think the sauce in the brisket recipe has very little flavor. A big part of that is not having enough salt, but it also tastes watered down. The sauce on the pulled pork recipe (p. 148) has much more flavor. You could use that one instead, if you'd like. Alternatively, sticking with the brisket sauce recipe, I would delete the 3/4c of water, add salt, more Worcestershire sauce, perhaps a bit of Beef Better than Bullion or some steak seasoning. Then add only as much water as you need to thin it slightly (maybe a 2T-1/4c). When you can a sauce like this, you want it to be just under on seasoning, since things like salt, heat and smokiness can intensify with processing. So, prior to adding it to the meat for processing, if you get the sauce to the point where you are thinking, "just a bit more X and Y, and it will be perfect", that's when you're ready to can it. Hope that helps! Keep me posted.
@@growandpreserve Thank you for your thoughts on the brisket sauce, Carter. I think it speaks volumes that you would take the time to answer my query with a thoughtful response. Canning can be very intimidating, at least it was for me, until TH-cam videos eased my fears. I have several canners whose videos I watch and yours have become my favorites. There is just something about your presentation that instills a “I can do this” confidence. Now, my canning pantry will never look like yours, but I take your advice to can what I/we like to eat, period, and I like your advice to make a small recipe and try it first before spending time and money on something I might not like. Sorry to have gone on so long. Thank you, Southern sister, for sharing your time, experience, and advice. Oh, I’d love to see a quick video of your garden! Cheers to all the canners out there!
@@frankstrausbaugh9832 I love to see folks new to canning jump right in. Anything I can do to help! The next garden tour should be put in the next couple weeks. I try to do one each month during the season.
Carter, I did watch your video on corned beef, which was excellent. I won't be afraid to can this in the future. Then this video on BBQ beef brisket and pork shoulder was in the right column, so I watched it. I was looking for advice on smoking these two meats and canning them. Now I'm not talking about fully cooking the meat, just the first two hours when you really add the smoke flavor to the meats. And then I would let the meat rest before cutting it up and putting it into jars and pressure canning it. Can this be done safely? I would appreciate your advice on this. I count on you for sound advice on canning.
Stay warm during this cold spell. We were at 0 F this morning in Crossville.
Hey, Polly. Yes, smoking the meat lightly before canning it just fine. No changes needed. I think we hit -2F overnight. Crazy stuff! Stay warm!
I live in Houston and all the BBQ restaurants also have potato salad as a eide.
Another good one! Good to have you here, Becky!
Awesome video. Thanks
Thanks, Lori!
Depends on what part of the south you're in~Brunswick stew is not a thing here. Always find potato salad at a barbeque place.
You're missing out on Brunswick Stew, Evan!
@@growandpreserve I'm googling!
I love your videos❤ love and light from Wyoming
Thank you so much, Chicken Master! Happy to have you here!
Hi Carter. I’d really be very interested to hear what you would change to the barbecue brisket recipe to make it tasty?
Good question! We had some the other night, that I simply let simmer until most of the liquid had evaporated (maybe 7-8 min). It concentrated the flavor, and the end result made an excellent bbq beef taco. So, I guess my answer is...patience. Both in letting it sit on the shelf for a bit and in heating it long enough to cook down the liquid.
@@growandpreserve well that’s simple enough, thank you.
Great show⭐️⭐️⭐️⭐️⭐️💓💞🥰🤗
My concern with raw packing is that the meat will not "pull" apart ( ie shred ) . Would it be better to take the pork shoulder and cook it down in the crock pot with my sauce THEN can it.. or will it shred coming out of the jar?
Hey, Jodi! Raw pack pork comes out almost exactly like it would from a crock pot or pressure cooker. You can see in this video th-cam.com/video/TKD1aB8I0DE/w-d-xo.html (at 01:59) exactly how pork comes out of the jar. Hope that helps!
I would have thought some liquid smoke would have been added to the Brisket.
Had it in my hand at one point during the video, Kathy. Still, I forgot to use it! If you remember to use it, do go lightly as the smoke flavor intensifies with processing.
Do you ever can soups with almond or coconut milk in your canned soups?
Hey, Jeanette. I made one recipe from a canning book years ago that included coconut milk. It held fine, tasted fine, but the consistency was not what I wanted. Somehow in the processing, the coconut milk lost its creaminess. As much as I love the idea of having something like a curried chicken soup 100 percent ready to eat, I prefer to add coconut milk at mealtime instead. That being said, it doesn't "scare" me.
how long did it take to get above the "Meat Danger Zone" starting with cold pack method?
75 minutes for pints, whether it's a raw pack or a hot pack.
Hi Carter 🙋♀️ I’m wondering if you have made these 2 dishes again and if you made any changes to the recipe?
I haven't needed to make them again yet, but I like both of them. The sauces may have benefitted from more salt, but I think that's going to be a personal taste thing.
Hello! It looks like you think that the sauce you used for the brisket was to mild. Im going to be canning our brisket, what would you think about using the barbecue sauce that you posted for the brisket instead of the sauce that you used for canning the brisket?
Hey, S&JW! I think it would be great to add some of the barbecue sauce to the sauce in the recipe. Straight barbecue sauce in this recipe will be too thick in the jar and cause siphoning. Keep me posted!
Is there any reason you wouldn't add a bit of liquid smoke? I usually use it in pulled pork when I'm doing it in the oven.
Hey Lynda! No reason at all. I had it in my hand at one point to add, but I forgot! Do keep in mind that canning will intensify the smokiness, so keep a light hand with it.
@@growandpreserve Thanks! Love your channel. I'm a southern country girl but mum would never let us help with the canner, scared we would get hurt. I'm retired now and live in the country with long drive to grocery. In winter this will be a real life saver, literally.
@@kentuckstrong Yes, Lynda! Having these and other meals on your shelf will see you through Winter with few trips to the grocery store. I'm so glad to have you here!
Can I use the electric canner as a complete novice to canning?
Absolutely, Wendy! The Presto Electric makes it so easy. Welcome to canning!
Thanks for the great video. Can you tell me where you get the 75 minutes for canning from please
Sure! Meats (except fish) are pressure canned for 75 minutes for pints or 90 minutes for quarts. Here's the chart from the National Center for Home Preservation: nchfp.uga.edu/how/can_05/strips_cubes_chunks.html Hope this helps, Fred. I'm so glad to have you here!
@@growandpreserve Thank you
I always worry about pressure canning anything with sugar because it can taste burnt. Any tips?
Interesting, Karen. I've never noticed a burnt taste in anything I've pressure canned with sugar. Did you notice it with one particular recipe, or with everything? Does your pressure canner run low on water? Does it run too high? Struggling to figure this out for you!
Can you do the same using chicken?
You can, but I would use rotisserie or chicken that has been baked with skin and bone in for the best product. I find that other cooked or raw chicken canned in any kind of liquid or sauce comes out drier than ideal.
Could liquid smoke be added for the real smoked BBQ flavor?
Yes, but the flavor of liquid smokes increases substantially in canning, so use a light hand with it. Good question, Elaine.
Something wrong with your sound. Is there a fan running?
Sorry about that Madeline. Mowers and blowers at my neighbor's house that day. My old mic picked up way too much ambient noise. I have a new mic that solves that.