Great project!!! I need to go through my freezer and can up some of the older meat. I like how you organized the different components of this preservation.
I have found that lowering your head space makes all the difference when I can. I"m new to your channel. Im 70 years old and I am blown away at your energy.
Holy Cow!!! Thank you for talking about siphoning. I don’t can often but last time I did, I thought I ruined those jars. You are amazing. I am 62 and learning lots from you. Old dogs can learn new tricks. LOL
Thank you for watching! Sometimes when a jar siphons liquid out, it can discolor the food that is exposed, but it is perfectly safe. We just eat those jars first. 🙂
Those all look like delicious quick meals for your family! Thanks for sharing all your planning & hard work. Happy to hear you still had time for a roadtrip with your Dad 💛💚
Wow. Just Wow! I can't believe you put up all that meat in just a couple of days. You must be exhausted (cuz you're a Mom of little ones too!). Kudo's to you!
I'm getting ready to clear out meats from my freezer to can up. FYI you may want to keep the wide mouth jars for packing & canning whole meats, they'll be easier to get meat out, like large chunks of chicken, pork or beef
Wide mouth for canning meats are SOOO much easier when having to wash them after emptying them. Pints are pain in the arse especially when its chicken breast meat.
Just finished canning beef! It is so easy to do (keep everything clean). I have been amazed how many folks will not eat home canned meat. I can any kind of meat (ie: turkey and broth; chicken and broth; pork; beef). My cousins were avid fishermen and used to can fish as well; haven’t tried that.
I am a prepper and researched buying canned beef. Keystone brand has no preservatives but is not sold on Oahu. 🏝🌊🌋Shipping would cost over $8 each plus the actual can price. I will try to can my own. I do live in a hurricane zone and other events that could cause power outages will cause me to lose my freezer meats. 🥩🥓🤪
For browning ground meat, to remove more fat and making breaking it up into smaller pieces easier, add water to the bottom of the pot. Fat and water do not mix, so it causes the meat to separate wherever there is fat. The water will all be absorbed until the meat browns and then will be shed again, so don’t be surprised when it disappears at first. Pour it off with the fat! For three pounds of ground beef I add one cup of water by eyeballing it.
I love that book, and have made the beef stew and the chili recipes repeatedly. I can't keep the chili on the shelves, my son eats it so fast. I do cut the cumin in half, and we are able to handle it fine. The great thing about canning is we can adjust the seasoning in any recipe to our liking.
I came across your channel by chance but this video caught my eye. Kudos on the tremendous amount of effort you put in - that is not easy. But I have to say, while I was surprised to learn that Azure does jars (ForJars has reached the point of over-hyped on social media), I was absolutely tickled to see Azure have partnered with Superb for the lids. I’ve been using them for several years and they are almost bulletproof - AND they’re actually made in the USA. (Pro tip: the lids cost a lot less at my local Amish store so try looking there before purchasing online, if you happen to live near one)
@janetmaher1116 Thank you! The superb lids are definitely thicker and sturdier than what I'm used to using. They feel like great quality so I'm going to keep using them and see how they do. USA made is a huge plus!
1 - did you make the recipe for beef tips as was written - I'm trying to figure out if you used her spices and ingredients for the gravy or if you used the broth and extra spices and only used the corn starch mixture, not the whole gravy recipe when meat was done which is what I think you said - also, I get my beef processed but I don't know which roasts to cut up to make this - I don't have the sirloin tip roast anymore - arm roast, chuck roasts and steaks that I could use - like sirloin. Thank you - I want to make it simple and I'm getting ready to pull out meat to make the tips - I've got all the rest done lol - and I have the old style freeze dryer also - 7 years old I think.
@marilynweber7957 I only used the broth and cornstarch mixture for the gravy (with just a little added garlic and onion powder). The seasoning on the meat was great! You can use any roast for this, but slow cooking will help if it isn't as tender of a cut as sirloin tip.
@@carlafawcett6494 The chili is pretty thick now that it has cooled. I think if you used a canned tomato, like crushed tomatoes, it would have a bit more liquid.
@tenafleming7199 Yes, a little bit. The potatoes are the same texture as other canned potatoes I've done. No complaints from the kids though, so I'm calling it a win. 👍🏼
Great project!!! I need to go through my freezer and can up some of the older meat. I like how you organized the different components of this preservation.
I have found that lowering your head space makes all the difference when I can. I"m new to your channel. Im 70 years old and I am blown away at your energy.
@@janarinehart6888 Thank you, and I think you are right. More head space would have made all the difference with the stew jars.
Holy Cow!!! Thank you for talking about siphoning. I don’t can often but last time I did, I thought I ruined those jars. You are amazing. I am 62 and learning lots from you. Old dogs can learn new tricks. LOL
Thank you for watching! Sometimes when a jar siphons liquid out, it can discolor the food that is exposed, but it is perfectly safe. We just eat those jars first. 🙂
Those all look like delicious quick meals for your family! Thanks for sharing all your planning & hard work. Happy to hear you still had time for a roadtrip with your Dad 💛💚
@hflavell7900 Thank you! Turned out to be a pretty great weekend! 😊
Great video. You have accomplished more in three days than I would attempt, but I know you will be grateful for it later. Thank you. 😊
A buckled lid is usually caused by tightening the ring too much. Enjoyed your video, God bless!
Yes, that is why. Limit the twist guys. Gals not so hard. Then they won't buckle.
Wow. Just Wow! I can't believe you put up all that meat in just a couple of days. You must be exhausted (cuz you're a Mom of little ones too!). Kudo's to you!
@maggiemaysgrace Thank you. I'm definitely ready for a nap. 😴
I'm getting ready to clear out meats from my freezer to can up. FYI you may want to keep the wide mouth jars for packing & canning whole meats, they'll be easier to get meat out, like large chunks of chicken, pork or beef
@@sherriekirby1585 That's great advice. Thank you!
Wide mouth for canning meats are SOOO much easier when having to wash them
after emptying them. Pints are pain in the arse especially when its chicken breast meat.
Just finished canning beef! It is so easy to do (keep everything clean). I have been amazed how many folks will not eat home canned meat. I can any kind of meat (ie: turkey and broth; chicken and broth; pork; beef). My cousins were avid fishermen and used to can fish as well; haven’t tried that.
I am a prepper and researched buying canned beef. Keystone brand has no preservatives but is not sold on Oahu. 🏝🌊🌋Shipping would cost over $8 each plus the actual can price. I will try to can my own. I do live in a hurricane zone and other events that could cause power outages will cause me to lose my freezer meats. 🥩🥓🤪
For browning ground meat, to remove more fat and making breaking it up into smaller pieces easier, add water to the bottom of the pot. Fat and water do not mix, so it causes the meat to separate wherever there is fat. The water will all be absorbed until the meat browns and then will be shed again, so don’t be surprised when it disappears at first. Pour it off with the fat! For three pounds of ground beef I add one cup of water by eyeballing it.
I love that book, and have made the beef stew and the chili recipes repeatedly. I can't keep the chili on the shelves, my son eats it so fast. I do cut the cumin in half, and we are able to handle it fine. The great thing about canning is we can adjust the seasoning in any recipe to our liking.
Excellent job and well done presenting your work. Thank you and I'm now a new subscriber!
@@cherylb.9766 Thank you for watching!
Well done and great instruction!!
My question as a nurse working 3 12's....what do you wear on your feet for these kind of days.
Love your video and admire your stamina!
@barbaraloehman2056 Tennis shoes and putting my feet up when I have the chance. My feet are always sore after long canning days though.
Anti-fatigue mats make all the difference. I buy from gorilla right from their website!
I came across your channel by chance but this video caught my eye. Kudos on the tremendous amount of effort you put in - that is not easy. But I have to say, while I was surprised to learn that Azure does jars (ForJars has reached the point of over-hyped on social media), I was absolutely tickled to see Azure have partnered with Superb for the lids. I’ve been using them for several years and they are almost bulletproof - AND they’re actually made in the USA. (Pro tip: the lids cost a lot less at my local Amish store so try looking there before purchasing online, if you happen to live near one)
@janetmaher1116 Thank you! The superb lids are definitely thicker and sturdier than what I'm used to using. They feel like great quality so I'm going to keep using them and see how they do. USA made is a huge plus!
I canned meat with For jars lids. When I opened up those jars of meat, the inside of the lids was full of black spots.
I switched to Superb lids.
Bay leaf comes from a bay laurel shrub you can plant them in pots and when it gets old just put them in a sunny window in your house.
Good job 👏 Blessings 😊
I just got that same dicer! Had a different one but only had one size.
1 - did you make the recipe for beef tips as was written - I'm trying to figure out if you used her spices and ingredients for the gravy or if you used the broth and extra spices and only used the corn starch mixture, not the whole gravy recipe when meat was done which is what I think you said - also, I get my beef processed but I don't know which roasts to cut up to make this - I don't have the sirloin tip roast anymore - arm roast, chuck roasts and steaks that I could use - like sirloin. Thank you - I want to make it simple and I'm getting ready to pull out meat to make the tips - I've got all the rest done lol - and I have the old style freeze dryer also - 7 years old I think.
@marilynweber7957 I only used the broth and cornstarch mixture for the gravy (with just a little added garlic and onion powder). The seasoning on the meat was great! You can use any roast for this, but slow cooking will help if it isn't as tender of a cut as sirloin tip.
Some of us don't have that much pantry space either. LOL
😂
New viewer here. That’s a lot of food! What was the consistency of the chili. Was it pretty thick or does it need to be runny before canning ?
@@carlafawcett6494 The chili is pretty thick now that it has cooled. I think if you used a canned tomato, like crushed tomatoes, it would have a bit more liquid.
5 projects too many? Nah. Just get your time management skills out and it depends on how much real hands on time each project takes. You did great!
I am not sure if you are aware there is a barrel insert to make your medium into a 5-tray.
I had no idea. Thank you! I'm going to look into that.
I heard Sage canned up tastes bitter. When added to your broth how did it taste canned up? Any bitterness at all?
@nanettemi800 No bitterness that I noticed. I strain everything out before canning, so I think that helps.
❤❤❤❤❤❤❤
Do the stew veggies get mushy?
@tenafleming7199 Yes, a little bit. The potatoes are the same texture as other canned potatoes I've done. No complaints from the kids though, so I'm calling it a win. 👍🏼
Wow, I’m not sure I wouldn’t have bought another freezer lol
@@TracieL1234 We sell meat from our farm and have 4 freezers of beef, pork, and chicken overflowing. Otherwise, I'd probably agree. 😅
Vinegar?
Where are you located?
@@tanillecramer3915 Northern Wisconsin
@@scottfamilyhomestead yep! A long way from me! I’m in Alabama! 😂