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I watched an episode on The Hollers Homestead. Meg said pretty much the same thing. But what she did was grind her meat with a bigger grind. I believe she said that worked for her. You would have to check with her. But I am pretty sure it worked out for her canning it. And with your grinder. If you find a sale on beef.
I've been canning for 42 years now on my own. I learned how from my mom and my gram. Back in the 60's when I was a kid. Everyone we knew canned. So when I got married in 78. It was just natural to start canning. I thought everyone did it. So anyway, I have pretty much canned everything through the years. I was sort of a rebel canner before I knew what that was! I'm both, an ingredient canner and a can a meal in a jar girl. I like having quick open a jar and eat. But also like having the ingredients on my shelf to make whatever. I have had to become a from scratch cook. I found out that I am allergic to gluten and dairy a little more than 7 years ago. So cant eat out much at all or buy pre packaged foods. So I make 99 1/2 %of our meals. So having canned, dried and things in our freezer makes it so handy. I love coming up with new things to can. This year I grew so many green and yellow beans. That I got creative. I canned green beans with different spice blends that I had. They turned out really good. I do the same with my tuna that I can. Love to use different spices in them as well. I do make regular ones too. Happy canning all!
Just found your channel today and have watched several videos already, and had to comment finally. I love your enthusiasm and excitement! And of course the passion for providing your family (especially your parents from a distance) with healthy food hits home. Long story short, I have a small five acres homestead/farm with a variety of poultry and multiple garden spaces, with three generations under one roof. It was a blessing to find this property within our price range, and to be able to have my parents in a home they will never have to leave for a nursing home, as long as I can care for them as they age. I've been canning for years already, but to be able to preserve foods that I have grown from seed, to be able to amend the soil with materials my animals and property are producing, to know I'm feeding us and the earth... It's a feeling nothing else can compare to. I'm loving your videos already, as you're giving me even more ideas for meals and encouraging me to try canning things I hadn't tried before. Thank you! (Small side note- save up for the freeze dryer, this machine is a GAME CHANGER! So many reasons they are great- our main reason is another food preservation method that can work with our food allergies- but just the herbs alone... So much more flavor and color and nutrition than dehydrated!)
Preach. My neighbor has 2 pear trees and she doesn't like pears. Last summer I got 2 wheelbarrow loads that I shared with pretty much everyone I know and canned what I had left. Currently frigid outside and the comfort of the canned pears is amazing. Will 1000%v can them again forever. Also was my fist year canning so excited for what lies ahead my canning adventures.
One of my favorite things to can is meatballs! I make my own sauce, and can homemade meatballs in quarts. Then we can have meatball subs or spaghetti and meatballs whenever we want. I also can meatballs and gravy. I know it's not ingredient canning but it's really handy! I agree on the pears - first time I've ever canned pears was this year and they are amazing! I do red and green pickled pears for Christmas, and pears with cinnamon.
@@BecomingaFarmGirl canning ground beef isn't my fav, but I do still can taco meat with beef both. However, meatballs are totally different - they are perfect! So strange because I also canned sausage patties and they were a terrible texture. You just never know! I have a home preserving blog and I'd love to share my meatballs and sauce canning recipe with you, but don't want to post the link here because it seems like I would be promoting myself on your space. :) If there is a way I can send you a private message with my recipe and you are interested, please let me know! I can also find the recipe for the pickled pears and send that to you as well. I'm with you, I'm always learning and it's a fun adventure. Glad I discovered your channel!
This video was quite a while ago, but just wanted to say that the side-by-side comparisons between your own canned goods & the commercial brands is vey illuminating in showing how home canned is better. 💯
What I absolutely adore about this video is the excitement when you talk about your home canned items. I get excited like this too. Thanks for sharing. Subbed.
Hi Jiliana! The excitement is genuine! I looooove canning for so many reasons: you get awesome unique flavors, control over ingredients you want to put in or keep out, you can buy in bulk seasonally, the overall skill makes me feel industrious! I think you’ll especially like my carrot cake jam video--I’m very excitable there too because that recipe (and the ways I share how to use it) is not only quick to put together but dun to make! I appreciate you stopping to say hello! It’s so nice to have canning friends!
Im so sorry-I just saw that auto correct added a u to your name. I’ve detected and corrected that. That’s not ok-names are very important. I’m so sorry. I saw a coffee mug in Cracker Barrel that said, “I hope whoever invented auto correct burns in Hello!” Obviously thats extreme but I couldn’t agree more with the sentiment! Sorry, friend!
@@BecomingaFarmGirl LOL it is all good :) I watched a few of your videos today. I am very much looking forward to watching some more this weekend during some down time. I definitely appreciate the urban homesteading approach. I really love canning my own food and even growing it in a small suburban back yard. I would love to homestead, but that is not the season I am in. Thanks for providing content for those of us who can't just up and raise our own livestock.
Thanks for sharing your opinion. I love finding other canners on TH-cam and now I am subscribing to your channel! I am a part ingredient canner, part recipe canner. I find that with ground beef, it retains its texture if I can it in to something that has tomato in it, so I will can meat sauce for spaghetti, or chili without beans. But, I look at there being multiple ways that I can use those and not just for chili or spaghetti sauce. I make fig preserves every year, but I grow my own figs so it is a cheap endeavor.
I had canned ground beef before that's in the foam trays, that was so good that I thought to can it again. So I canned the hamburger in the tube and that was not so good. I used a beef broth in both. There is definitely a difference in quality of meat. I really enjoyed listening to your thoughts on different canned foods.
Good to know about dehydrating ground beef, I have been avoiding canning it based on other reports, but from the earlier comment about the Half-acre homestead, I think I will have to watch that video. Just got a dehydrator, will test! Canned chicken breast is fine, but I much prefer to cut up several whole chickens, freeze breastsand thighs, make stock with the carcass, then can the drumsticks, bone in, raw pack. These are perfect to add to soups or casseroles, they create a good gelatinous gel, and are easy to take off the bone. I hear you on the pears! I am glad to know about the figs! I don’t much like figs, but my Dad loves them, and our neighborhood is full of fig trees, so free figs for years! Also I use zero sugar in my applesauce, I do unpeeled chunks (no seeds) in the crockpot, then through a food mill, then can it up! Best asparagus recipe I have canned was a lemon tarragon asparagus pickle, from a blog called Putting Up with Erin.
I had come back and watch this 🤣…. I never finished it when I started watching it the first time… I had to get that email sent you and the rest is history! I’m so glad the Lord pulled me in your direction!
Amen, LeAnne! The Lord's plans are so much greater than what we can think or imagine. To think that my second time around with this video would bring me to you...amazing!
I had/have a huge fig tree...until the ultra-cold in Central Texas this spring killed everything above ground...however, it's coming back from the root. Sniff-sniff...it will be many years before it re-achieves its size!!! Re: asparagus, I enjoy them best fermented, plus it's easy!
Hello! You are sooo lucky to have a fig tree (even it’s experiencing a bit of a set back). I caved in last year and bought a patio fig tree that’s growing on my deck. Maybe I’ll get some this year for a jar or two. And yes! I couldn’t agree more, this year with the jar/lid shortage, I’ve been getting into fermenting more than I ever have. Fermented asparagus retains the firmness la better and I can build out various flavors (spicy, garlicky, onion,etc). This past year I’ve fallen madly into spreads and jams and am loving it! I can’t wait to do an updated video in a couple months. Good to see you, JaAnna!
I've been a hobby canner for many years. Just canning when 8 have the time or inclination. I learned from my mother, who also is a hobby canner. I only recently discovered your channel and I've been enjoying watching your channel. I mostly can fruits and jams, though in recent years I've started doing tomatoes and other veggies. The pressure canner still intimidates me! But one thing I think I am done canning is pears. while they are good, it is too messy and too much work for the lackluster attitude I get from my kids. I'd rather can more peaches which are easier to peel and kids love them. Some cool ideas, as I've never done onions or mushrooms. thanks for the video!
I definitely won’t do ground beef again either but I do find that the texture is less mushy if you reheat it in cast iron and use as like a taco meat. I also put it in chili since texture with that isn’t as touchy
Hey! I really enjoyed this video. I watered bathed my garden grown tomatoes last summer and LOVE using them. I even bought a pressure canner 1 yr ago but have yet to use it. However, I think I'll pull it out and get started b/c your canned items looked delicious! Tfs!
Ground beef is good in hamburger helper type meals and mix in sauces. Dehydrated is a good alternative I do that too. What I like about canned is that it won’t use the water in disaster situation. I’m a Californian always thinking about water usage.
I just found your channel. We are a canning family.... I was looking for this topic, what I would or wouldn't can yadda yadda. My daughter and I were laughing about how last summer we went on meat hunts. Going to the super market and looking for sale packages of meats to can. Little did we know that meat prices would soar to unbelievable heights. We're okay tho. I also shop Sprouts Markets. I've put up fig jams. Anyway my Sister, I admire you for joining the canning community. It's a skill that would serve you and your family well.
Hello Martha! Thanks you for saying hello and your kind words! I feel you on the meat prices last year. Ive been canning for several years but, outside of my dad recalling my grandmas canned food, I don’t know anyone else who cans in my real life (correction: to the extent that I do even as a small space canner) But last year, at the height of things when I realized I had jars of canned chicken, sausage, bacon, broths and other things, wow, I never felt so affirmed that canning IS a modern skill and it’s not “outdated” at all. 😀 My more recent canning videos show how I use canned recipes everyday and I’ve moved more into recipe canning, along with the staples. I just adore food preservation and I am thrilled to meet people like you. I truly thank you for saying hello!
Thanks! Love the information. I never thought about figs. Pears , peaches and apple sauce will be next on the list! I agree ground beef gets mushy because it is very overcooked. I raw pack using pints only . 75 min process time . The meat is soft but still great in tacos, spaghetti, burger mac etc. Tasty and fast. Hands down chicken is the best though!
Hello friend, I am so sorry I’m just now replying, I missed this. I soo appreciate your kind remark! You’ll looove canning all three of those fruits. Good idea for repurposing canned ground beef as taco meat!
I cook mine in a skillet till about 50 percent cooked. Then I can it in pints, about one pound per pint! Turns out pretty good that way, not over cooked.
I’ve got to try this! You’re the third person that has mentioned this technique and because I love having shelf stable meat I’ll be sure to give it a try. Thank for for passing your tips along!
If you like chili dogs, try using that canned ground beef in Chef John's recipe. Find here on YT on his "Food Wishes" channel. I portion out the sauce in ice cube trays, freeze and bag up in slider bags. One cube is perfect for one hot dog. Thanks for sharing your knowledge with us!💞
OMG! Your from the DMV too? Maybe the canned hamburger meat would be good to stuff a ravioli. I have my jars and a pot but till haven't started canning yet. I would definitely can applesauce. It's funny how ppl think it's weird to can meat but forget that tuna fish, chili and sloppy joe from the store is meat...in a can lol
I looked into canning/making my own apple sauce , and came to the conclusion it was not worth my time and more cost in $. So I do store bought with apple sauce, atm.
Just found you. I like your passion. I personally started pressure canning tomatoes for 20-25 minutes with no added acid. I agree the chicken breast is much better than store bought. I love my home canned ground beef for making chili. I have never done mushrooms, so I'll have to try that. Did you ever try raw pack all-beef hot dog chunks?- sounds gross, but absolutely delicious. Stay well.
I also did not like the canned ground beef. I will never can barbecue pulled pork but love the plain canned pork. I love the country style pork ribs braised and then canned. Love love love boneless skinless chicken breasts. Best chicken salad ever. I even can it in half pints for small salads.
Loved this video, your attention to detail is incredible! If you don’t like canned ground beef, I implore you to try ground Turkey. We brown it, then can it in beef broth (I think this is Linda’s pantry method), and it holds up well and has chew for sure!
I’m VERY curious to try this method!!!!! I love canning so of course I want everything in a jar and on my shelf! I’ll definitely have to go back to Linda’s videos, cant believe I missed this. Thanks for stopping by, friend!
The pineapple corer and peeler is a great tool. I bought one after I saw it on rosered homestead. I’ve now got a juicer to take advantage of all that gorgeous juice.
Thx to u I did order some of the silicone bags to use as u explained them well as well as showing them & how u use them. U made them make a lot of sense… thx for all u do & show as it really helps.
@@BecomingaFarmGirl I was so impressed with you and what an awesome idea to write the price paid for the items being canned! So happy to have found you :)
Hi Suzanne! I have some frozen meat in the freezer I'm excited to give this a try with! Several other canners, including you gave me this helpful tip! If I can put it in a jar on my shelf that's exactly what I prefer!
I totally agree with the ground beef thing. It's probably the first thing that I didn't like that I have canned. I tried making dill pickles with Armenian cucumbers...total fail too but my fault for trying to use something up in the wrong way.
When you know exactly who all those YT'er channels she listed out loud 😂🤭🤫 , you know you have watched a LOT of canning,gardening videos . As for ground beef, I will always have that in stock so long as I can afford to buy the meat. I looked into dehydrating ground beef for space saving & $ saving reasons. So I plan to do both dehydrated and canned. Personally I dislike the texture of freeze dried ground beef when rehydrated&reheated. That is why I don't want to invest in only dehydrated ground beef. Until I know if I like it. I came to this video from your dehydrating ground beef video 😊.
Haha! I absolutely LOVE watching canning channels to get ideas, feel connected to other canners and I enjoy seeing how others prepare and stock their pantry. And yes to gardening channels, there are a number of homestead channels that feel like family in a way :) I agree with your point on canning it based on affordability. I don't have freeze dryer but I bet it reconstitutes so well. I may can some ground beef later this year, but I absolutely love dehydrating ground beef (that video is on my channel too). Thank you so much for stopping by! I try to post 2 canning videos a month. I just shared carrot cake jam and uses. I've got a chutney video I hope to post tomorrow! Nice to meet you new friend!
You are my new favorite hero! So many times I wonder if canning something is worth yhe money or time. Like irs always meat for me! I believed what all the cool homesteaders and preppers said and went ahead and canned all my good lean ground beef. I even put onions and green peppers in the jars and used good beef broth. BAD idea. Now I have 14 pounds of the best ground beef and it honestly taste like dog food! Or maybe that was the smell. Even my husband who never says bad things about my cooking said it sucks pretty bad! Lol For us it wasn't the texture so much (reminded us of taco bell meat), it was the smell and the taste wasn't fantastic. I'm glad to hear you say you were disappointed too! Oh and your recipes look like really good food! I come from a long line of French fur traders. They couldn't speak English even when my mom grew up in the 50s. But those people were and still are some of the best cooks in the world! Your recipes, or the ones I saw, seem to resemble what would come from my mom's family! I'm impressed! Anyway, you've given me the courage to try chicken. If you say it's delicious and your mama is impressed, then it has to be worth the money and effort!
I'm so happy for you! Enjoyed the enthusiasm you have for canning, I'm excited for you. And your videos & others in this series are so helpful. I was gifted with a small basket of apples last week & I will plan to can them so they won't go to waste, but researching options in hopes of getting the least mushy result possible in hopes of adding them as an ingredient later.
Hello Suzanne! Thank you for stopping by! I’ll be releasing this years version in about a month so stay tuned! I’m in the same boat as you in terms of an apple recipe…I think jams may be our best bet but I wanted something with less sugar. Take good care!
This video made me a new subscriber, your videos are well edited and your knowledge of urban homesteading is exactly the kinds of things i want to learn!
Hi Jennifer! Awww, thank you so much. I'm trying to improve little by little. While I enjoy sharing, I'm also here to learn, so if you have any tips, feel free to share!
I absolutely love my ground beef, and the texture is no different than fresh. I wonder what the reason could be for yours being so soft. Did you partially brown it?
I will never can apple pie filling again. Instead I like canning apple slices in light syrup. It gives me more versatility. I can still make pie with the slices, or use in many other ways.
Oh, thank God you said what you did about the ground beef. I thought I had done something wrong because after canning it becomes super grainy and the texture makes it almost inedible. I definitely agree about the chicken and will have to try canning ham. Thank you ❤
Oh my we love canned ground beef. And canned beef or deer. I cook it first with onion and garlic then put it is jars and cann. I had brain surgeries when my kids were grown up and they loved using it.
I will soon be canning more ground beef and fingers crossed it turns out! Your testimony to how helpful it is to have canned food on the shelf speaks volumes. I don’t know where I’d be without my canning pantry.
Yes cook it first and add what you like we add onion and garlic and beef flavor also let it cool put it in jars. The deer me cube and cooked it pulled it and canned it they loved pulled deer meat with BBQ sauce mixed in when they opened it. The was the go to meal they made alot. My boys was 8 10 12 when I had brain surgeries pulled meat sandwiches happen alot. When mom had a bad headaches the 12 years old could take over.
I couldn't agree more, Lynn. I have since figured this out (I originally watched a bad video, but its super simple with and without this pineapple gizmo thingy I have now) Canned pineapple is AMAZING in taste (and a great value) so I've def. kept this on the list!
@@BecomingaFarmGirl I watched HOMESTEAD HEART ( love their videos) and she canned with no added sugar and 1 t lemon juice. It is soo good and not so sweet !!
@@BecomingaFarmGirl How about chicken, fish like tuna? I have canned salmon when I found it on sale. I have also canned milk, butter. The butter does have an off-taste to it though.
The hamburger is kinda like a jarred pasta sauce with meat, dehydrating or freeze drying ,way to go Are the canned mushrooms rubbery?? I love canned pineapple one of the easiest things!!
Oh I love that you put the price on jars! Excellent idea sis! Been canning for maybe 10 years and I’ve decided FINALLY 2022 is gonna be my year to try pressure canning! This was a great video! Found and sub’d from the playlist this year! Looking forward to binging your videos! ❤️ from Kristy in Missouri zone 6b 😃🇺🇸🇺🇸🇺🇸
Hi Kristy! Yes, putting the price on the jars is a habit I started because I used to keep a "price book" but when I started canning I realized keeping the information right on the lid (date, price, etc) simplified things even more. I'm so excited you've decided to take the pressure canning plunge---girl watch out because its such an empowering tool to be able to stock up on sales, customize your ingredients and have a shelf-stable food supply. Keep me posted!
Canning pineapple is well worth it to me. My husband loves to eat it and it has a nice sweet taste and good texture. We like it even better than fresh. I use the extra light syrup as he is diabetic. If you ever want to make some thing wonderful do Noreen‘s pineapple jam and you can find that on TH-cam. OMG. She uses dole canned pineapple but this is just outstanding with pineapple that I have canned. I know it seems like a lot of trouble but is well well worth it. We use it on ham and on pork chops and on cream cheese on a charcuterie tray it’s just unbelievably tasty
Hi Sharon! I completely agree! I still continue to can pineapple because the price you'll pay for the tin can stuff is so expensive compared to getting whole pineapples when they are in season and cutting them yourself. I've even found a pineapple cutter. I love a good charcuterie tray. I agree--there is something extra tender about home canned pineapple...its delicious!
I received beef canned one time as a gift. Do you know what they did little meatballs. I wonder if they did that because of what you are describing texture wise? Because because a lot of times are soft exactly like that so you didn’t even notice it. Now I’m sure that they put like Italian seasoning in there.
I'll have to check out your video! I saw that you canned beets and cowboy candy! I love sharing and getting ideas from other canners! Thanks for saying hello!
I saw the orginal video as well. It's funny your video was recommended to me, I was thinking of doing a version as well. This video is very helpful. I love learning from other canners. When you canned it, did you cook all of the meat until it was no longer pink? Some of mine was still pink, it was lightly browned, just so it wouldn't stick together. We didn't feel the texture was mushy.
@@BecomingaFarmGirl I will still have to try out the dehydrating method though, I just hate how loung dehydrating takes. I wonder if it has an impact on the energy bill.
Nice presentation and the enthusiasm you project for the canning experience. Very informative and to the point, can't get much better then that. Health to you and yours with many BLESSINGS.
Hi Sharon! You are too kind! The enthusiasm is very real! I truly enjoy canning for a variety of reasons. Thanks for introducing yourself! I just posted my favorite new canning recipe, sweet and spicy onion jam here in the channel last week and today I hope to publish my marmalade recipe! Nice to meet you!
Hello fellow canning friend!! I’m so glad you enjoyed it! Canning is my joy. I have a few canning videos you might enjoy as well. Thanks for stopping by!
Hi Kathleen! It’s been so great “seeing” you around the channel! I really, REALLY enjoy canning 😍. I get my recipes from allll over-books, blogs, other YT videos, my dads recipes or sometimes what I have on hand in my garden or from the farmers market. I have so many recipes to share here. Thank you for your encouragement and kind words! I appreciate it very, very much.
When you canned your ground beef did you add liquid to it or did you dry can it? I fry up my ground beef and add it to the jar without adding any liquid. I might just add salt or I will add Lipton soup mix. Some I might cook with onions and garlic. I also make some with taco seasoning in it and when you open it up it's exactly as it would be if you cooked it up right then. I just canned boneless country ribs and half of the jars were just with salt and the others were with barbecue sauce. That's how I can meat, half of the jars will be plain so that I can add whatever I want to them and the other half will be in flavors that I enjoy the most of for easy preparation. The next batches of pork will be Mexican style with green chilies onions and garlic. These can be used for Mexican soups and stews or for tacos enchiladas etc. I pretty much do this with everything except for chicken breasts.
Hello Kamikazi! I used the raw pack method without liquid. I certainly see how using that method gave me a softer result, because, as I continue to read the comments on this video I've realized there are lots of other methods I need to try (especially because I really was heart broken I didn't like the result). I'm in the middle of a busy summer fruit canning season, but I do intend to circle back to canning ground beef in small quantities using a similar method to what you shared. I love the idea of adding flavor by using the lipton soup mix and taco seasoning! That is genius! Thank you for sharing your wonderful tips with me (and others) to read. Bless you, and thank you for taking time to say hello!
@@BecomingaFarmGirl I canned hamburger meat after its cooked and in pint jars. Never quarts. when I open it up I always heat it up good on the stove. I probably fry it up for about 7-10 minutes. You'll get your chew back if you do that.
Hey I just discovered your channel. How long does canned chicken last? Also with your pulled pork, did you cook it first and then can it? Thanks so much! I share your dream of having land one day. Currently living in a metro area in an apartment with a balcony that gets no sun so trying to see how I can homestead within my limitations.
Was wondering, I was told by our County Extension person that canning ham is not recommended because it's cured. What is your method of doing your canning on that as I really wanted to can holiday leftovers.
I just came across your channel when I was searching for canning asparagus and subscribed. I can't wait to watch your canning videos! I love Sutton's Daze, too (I *love ugly chicken!) and have learned a lot from watching her. I was wondering... did you lightly cook (still some pink areas) your ground beef before canning (and then add beef broth)? That's the way I did mine and it wasn't mushy at all. I read that raw packing ground meat was not approved because the high heat could not get to the center of the jar and circulate.Sutton's Daze also has a video where she cans meatballs two ways. One in tomato sauce and one in broth. Thanks for sharing your "will and will not" ideas. I am adding mushrooms to my list, too!
Hello new friend! Aww, thanks so much. Sutton’s Daze, The Kneady Homesteader, Linda’s Pantrh and many many more are just a blessing in every way, right? You know what, I didn’t, and I have since realized from your suggestion and others that it was probably more of technique because other people have had great results. I hope to can it again soon because I really want canned beef. Oh yes, canned chicken is where it’s at! If you cook with onions and garlic a lot, I just made a sweet and spicy onion jam that I use on everything. I hope to have another canning video out by tomorrow. I just love, love, love putting food in jars! Thank you for your kind comment!
@@BecomingaFarmGirl Yes, try cooking it first. Be sure to add broth or water, since it won't make it's own juicethe way raw meat does. Oh, that onion jam sounds so good! Looking forward to the new video!
Hello Miss Kris! It’s so nice to meet a fellow canner! Thank you! I don’t take your time for granted! I just posted a home canned meals showing 7 dinners you may be interested in! How long have you been canning?
I finally did and, couldn’t agree with you more! Having the right tools for the job matters and canned pineapple is too delicious to be without! Oooh, I like the pickling idea (and asparagus is back in season)! Thank you for the helpful ideas, friend!
You were talking about the difference between home canned and store bought canned goods. The one that is the biggest difference ever is tuna! I will NEVER eat store tuna again. Store canned looks and smells like canned cat food! Home canned is just a totally different taste. Also green beans. The store canned have no taste. Home canned is soooooo much better. I have to can alot as they are my hubby's favorite vegetable. So I make sure to can enough for 3 jars a week for a year. Each year.
Ah, good question. I used regional term for the tri-state area of Maryland, District of Columbia and Virginia. The city parts of all three of these are known as Del-Mar-Va or DMV for short!
@@BecomingaFarmGirl I live near Seattle. People on the east coast are probably more familiar with DMV than west coasters. Then again maybe its a well known nick name nationwide that I have somehow never heard of.
Seattle is on my list to visit! The closest I’ve been is Eugene, OR. I agree with you that it’s mostly a local term. I appreciate that you pointed this out so that I can ensure I’m as clear as possible when I share. Thank you!
I think you need a lesson in how to peel and dice a pineapple... I can do one is less than a minute... so easy! cut off each end with a sharp knife... stand it up and slice down all around and it's peeled! cut from top to bottom in half and half again and cut out the core with one cut all the way down... then dice it up... so easy.... less than one minute!
No offense, but I would never can asparagus...ewwww. My Dad loved it, the slimier the better, but I only like it 'hot/raw.' As in Chinese stir-fry hot/raw. I see no point in canning vegetables, other than tomatoes, and they are actually a fruit. I only can meat and meat dishes; I love 'ugly chicken', 'ugly beef', and things like Mongolian Beef, Chicken Mole`, Shepherds' Pie, Chili con Carne, meatballs, meatloaf, sausage, brats, etc. I figure I can grow everything else I want, indoors/hydroponically, so why waste jars?
@@BecomingaFarmGirl Hey Cassandra; thanks! Jars are non-existent in my town and almost gone in the neighboring towns (about an hour away). We've tried Walmart, Target, HobbyLobby, Ace Hardware, and thrift stores. Going to about 15 stores might net a couple quart jars and some pints but that's it. I like the pint-and-a-half for my meatballs but I haven't seen any of those since June. No half-pints either; I use those for my Chicken Mole` since I usually only use that as a spread on my Carnivore tortillas (a version of chicken crust pizza). If I had been canning for a long time and had 1500 jars or so I wouldn't sweat it, but I just started in June this year (with Ugly Chicken). But, whole organic chickens are more scarce now too, and much smaller than before the plandemic, so I'm not canning as much of that as I would like. I'm doing more dehydrating and will be doing fermenting pretty soon too. So far I've only fermented cherry wine, LOL!
@@BecomingaFarmGirl I don't do the evil FB nor InstaGram but I'd love to keep in touch so we can discuss all things food preservation! I'll send you an email if you have it listed in your profile. You can get the juice recipe from the YT Doing It Cheap channel (PawPaw has done a couple wine tutorials). I wait until there's a sale on whatever juice I want to make into wine, and then get about 2.5 gallons mixed up. My favorite is cherry but I've also done pineapple (tastes like chardonnay), grapefruit (delicious but needs to be buffered since it's really acidic), and acai/berry. I have also made PawPaw's "peculiar wine" (he puts a KoolAid packet in it)...which is actually an alcohol wash, which is the starting base for distilled spirits.
GRAB YOUR CANNING JOURNAL HERE: marvelous-thinker-7971.ck.page/products/mycanningjournal
LINK to AUTOMATICALLY GET canning recipes (w/ video) directly to your inbox each time I post on YT: tinyurl.com/4nadvnrd.
I watched an episode on The Hollers Homestead. Meg said pretty much the same thing. But what she did was grind her meat with a bigger grind. I believe she said that worked for her. You would have to check with her. But I am pretty sure it worked out for her canning it. And with your grinder. If you find a sale on beef.
I've been canning for 42 years now on my own. I learned how from my mom and my gram. Back in the 60's when I was a kid. Everyone we knew canned. So when I got married in 78. It was just natural to start canning. I thought everyone did it. So anyway, I have pretty much canned everything through the years. I was sort of a rebel canner before I knew what that was! I'm both, an ingredient canner and a can a meal in a jar girl. I like having quick open a jar and eat. But also like having the ingredients on my shelf to make whatever. I have had to become a from scratch cook. I found out that I am allergic to gluten and dairy a little more than 7 years ago. So cant eat out much at all or buy pre packaged foods. So I make 99 1/2 %of our meals. So having canned, dried and things in our freezer makes it so handy. I love coming up with new things to can. This year I grew so many green and yellow beans. That I got creative. I canned green beans with different spice blends that I had. They turned out really good. I do the same with my tuna that I can. Love to use different spices in them as well. I do make regular ones too. Happy canning all!
Just found your channel today and have watched several videos already, and had to comment finally. I love your enthusiasm and excitement! And of course the passion for providing your family (especially your parents from a distance) with healthy food hits home. Long story short, I have a small five acres homestead/farm with a variety of poultry and multiple garden spaces, with three generations under one roof. It was a blessing to find this property within our price range, and to be able to have my parents in a home they will never have to leave for a nursing home, as long as I can care for them as they age. I've been canning for years already, but to be able to preserve foods that I have grown from seed, to be able to amend the soil with materials my animals and property are producing, to know I'm feeding us and the earth... It's a feeling nothing else can compare to. I'm loving your videos already, as you're giving me even more ideas for meals and encouraging me to try canning things I hadn't tried before. Thank you! (Small side note- save up for the freeze dryer, this machine is a GAME CHANGER! So many reasons they are great- our main reason is another food preservation method that can work with our food allergies- but just the herbs alone... So much more flavor and color and nutrition than dehydrated!)
Preach. My neighbor has 2 pear trees and she doesn't like pears. Last summer I got 2 wheelbarrow loads that I shared with pretty much everyone I know and canned what I had left. Currently frigid outside and the comfort of the canned pears is amazing. Will 1000%v can them again forever. Also was my fist year canning so excited for what lies ahead my canning adventures.
One of my favorite things to can is meatballs! I make my own sauce, and can homemade meatballs in quarts. Then we can have meatball subs or spaghetti and meatballs whenever we want. I also can meatballs and gravy. I know it's not ingredient canning but it's really handy! I agree on the pears - first time I've ever canned pears was this year and they are amazing! I do red and green pickled pears for Christmas, and pears with cinnamon.
@@BecomingaFarmGirl canning ground beef isn't my fav, but I do still can taco meat with beef both. However, meatballs are totally different - they are perfect! So strange because I also canned sausage patties and they were a terrible texture. You just never know! I have a home preserving blog and I'd love to share my meatballs and sauce canning recipe with you, but don't want to post the link here because it seems like I would be promoting myself on your space. :) If there is a way I can send you a private message with my recipe and you are interested, please let me know! I can also find the recipe for the pickled pears and send that to you as well. I'm with you, I'm always learning and it's a fun adventure. Glad I discovered your channel!
I like the idea of adding the cost
This video was quite a while ago, but just wanted to say that the side-by-side comparisons between your own canned goods & the commercial brands is vey illuminating in showing how home canned is better. 💯
What I absolutely adore about this video is the excitement when you talk about your home canned items. I get excited like this too. Thanks for sharing. Subbed.
Hi Jiliana! The excitement is genuine! I looooove canning for so many reasons: you get awesome unique flavors, control over ingredients you want to put in or keep out, you can buy in bulk seasonally, the overall skill makes me feel industrious! I think you’ll especially like my carrot cake jam video--I’m very excitable there too because that recipe (and the ways I share how to use it) is not only quick to put together but dun to make! I appreciate you stopping to say hello! It’s so nice to have canning friends!
Im so sorry-I just saw that auto correct added a u to your name. I’ve detected and corrected that. That’s not ok-names are very important. I’m so sorry. I saw a coffee mug in Cracker Barrel that said, “I hope whoever invented auto correct burns in Hello!” Obviously thats extreme but I couldn’t agree more with the sentiment! Sorry, friend!
@@BecomingaFarmGirl LOL it is all good :) I watched a few of your videos today. I am very much looking forward to watching some more this weekend during some down time. I definitely appreciate the urban homesteading approach. I really love canning my own food and even growing it in a small suburban back yard. I would love to homestead, but that is not the season I am in. Thanks for providing content for those of us who can't just up and raise our own livestock.
Whew! No pressure! Watch when/if you can. I truly felt bad about getting your name wrong more than anything. Take care!
Thanks for sharing your opinion. I love finding other canners on TH-cam and now I am subscribing to your channel! I am a part ingredient canner, part recipe canner. I find that with ground beef, it retains its texture if I can it in to something that has tomato in it, so I will can meat sauce for spaghetti, or chili without beans. But, I look at there being multiple ways that I can use those and not just for chili or spaghetti sauce. I make fig preserves every year, but I grow my own figs so it is a cheap endeavor.
I had canned ground beef before that's in the foam trays, that was so good that I thought to can it again. So I canned the hamburger in the tube and that was not so good. I used a beef broth in both. There is definitely a difference in quality of meat.
I really enjoyed listening to your thoughts on different canned foods.
I want to can mushrooms when I finally find them on sale. The commercially canned ones are crazy expensive for what little they give you.
Good to know about dehydrating ground beef, I have been avoiding canning it based on other reports, but from the earlier comment about the Half-acre homestead, I think I will have to watch that video. Just got a dehydrator, will test! Canned chicken breast is fine, but I much prefer to cut up several whole chickens, freeze breastsand thighs, make stock with the carcass, then can the drumsticks, bone in, raw pack. These are perfect to add to soups or casseroles, they create a good gelatinous gel, and are easy to take off the bone. I hear you on the pears! I am glad to know about the figs! I don’t much like figs, but my Dad loves them, and our neighborhood is full of fig trees, so free figs for years! Also I use zero sugar in my applesauce, I do unpeeled chunks (no seeds) in the crockpot, then through a food mill, then can it up! Best asparagus recipe I have canned was a lemon tarragon asparagus pickle, from a blog called Putting Up with Erin.
I had come back and watch this 🤣…. I never finished it when I started watching it the first time… I had to get that email sent you and the rest is history! I’m so glad the Lord pulled me in your direction!
Amen, LeAnne! The Lord's plans are so much greater than what we can think or imagine. To think that my second time around with this video would bring me to you...amazing!
I had/have a huge fig tree...until the ultra-cold in Central Texas this spring killed everything above ground...however, it's coming back from the root. Sniff-sniff...it will be many years before it re-achieves its size!!!
Re: asparagus, I enjoy them best fermented, plus it's easy!
Hello! You are sooo lucky to have a fig tree (even it’s experiencing a bit of a set back). I caved in last year and bought a patio fig tree that’s growing on my deck. Maybe I’ll get some this year for a jar or two. And yes! I couldn’t agree more, this year with the jar/lid shortage, I’ve been getting into fermenting more than I ever have. Fermented asparagus retains the firmness la better and I can build out various flavors (spicy, garlicky, onion,etc). This past year I’ve fallen madly into spreads and jams and am loving it! I can’t wait to do an updated video in a couple months. Good to see you, JaAnna!
I've been a hobby canner for many years. Just canning when 8 have the time or inclination. I learned from my mother, who also is a hobby canner. I only recently discovered your channel and I've been enjoying watching your channel. I mostly can fruits and jams, though in recent years I've started doing tomatoes and other veggies. The pressure canner still intimidates me! But one thing I think I am done canning is pears. while they are good, it is too messy and too much work for the lackluster attitude I get from my kids. I'd rather can more peaches which are easier to peel and kids love them. Some cool ideas, as I've never done onions or mushrooms. thanks for the video!
I definitely won’t do ground beef again either but I do find that the texture is less mushy if you reheat it in cast iron and use as like a taco meat. I also put it in chili since texture with that isn’t as touchy
Hey! I really enjoyed this video. I watered bathed my garden grown tomatoes last summer and LOVE using them. I even bought a pressure canner 1 yr ago but have yet to use it. However, I think I'll pull it out and get started b/c your canned items looked delicious! Tfs!
I was blessed this summer with being able to pick several gallons of figs. I made whole fig preserves, and as you say, game changer! New subscriber.
I have to can my ground beef without liquid and i like it that way. I still want to try dehydrating it too.
Ground beef is good in hamburger helper type meals and mix in sauces. Dehydrated is a good alternative I do that too. What I like about canned is that it won’t use the water in disaster situation. I’m a Californian always thinking about water usage.
I just found your channel. We are a canning family.... I was looking for this topic, what I would or wouldn't can yadda yadda. My daughter and I were laughing about how last summer we went on meat hunts. Going to the super market and looking for sale packages of meats to can. Little did we know that meat prices would soar to unbelievable heights. We're okay tho. I also shop Sprouts Markets. I've put up fig jams. Anyway my Sister, I admire you for joining the canning community. It's a skill that would serve you and your family well.
Hello Martha! Thanks you for saying hello and your kind words! I feel you on the meat prices last year. Ive been canning for several years but, outside of my dad recalling my grandmas canned food, I don’t know anyone else who cans in my real life (correction: to the extent that I do even as a small space canner) But last year, at the height of things when I realized I had jars of canned chicken, sausage, bacon, broths and other things, wow, I never felt so affirmed that canning IS a modern skill and it’s not “outdated” at all. 😀 My more recent canning videos show how I use canned recipes everyday and I’ve moved more into recipe canning, along with the staples. I just adore food preservation and I am thrilled to meet people like you. I truly thank you for saying hello!
I never heard of dehydrated ground beef!
Thanks! Love the information. I never thought about figs. Pears , peaches and apple sauce will be next on the list! I agree ground beef gets mushy because it is very overcooked. I raw pack using pints only . 75 min process time . The meat is soft but still great in tacos, spaghetti, burger mac etc. Tasty and fast. Hands down chicken is the best though!
Hello friend, I am so sorry I’m just now replying, I missed this. I soo appreciate your kind remark! You’ll looove canning all three of those fruits. Good idea for repurposing canned ground beef as taco meat!
I cook mine in a skillet till about 50 percent cooked. Then I can it in pints, about one pound per pint! Turns out pretty good that way, not over cooked.
I’ve got to try this! You’re the third person that has mentioned this technique and because I love having shelf stable meat I’ll be sure to give it a try. Thank for for passing your tips along!
If you like chili dogs, try using that canned ground beef in Chef John's recipe. Find here on YT on his "Food Wishes" channel. I portion out the sauce in ice cube trays, freeze and bag up in slider bags. One cube is perfect for one hot dog. Thanks for sharing your knowledge with us!💞
OMG! Your from the DMV too? Maybe the canned hamburger meat would be good to stuff a ravioli. I have my jars and a pot but till haven't started canning yet. I would definitely can applesauce. It's funny how ppl think it's weird to can meat but forget that tuna fish, chili and sloppy joe from the store is meat...in a can lol
I looked into canning/making my own apple sauce , and came to the conclusion it was not worth my time and more cost in $. So I do store bought with apple sauce, atm.
Sloppy Joe sauce usually doesn't contain meat where I am.
Just found you. I like your passion. I personally started pressure canning tomatoes for 20-25 minutes with no added acid. I agree the chicken breast is much better than store bought. I love my home canned ground beef for making chili. I have never done mushrooms, so I'll have to try that. Did you ever try raw pack all-beef hot dog chunks?- sounds gross, but absolutely delicious. Stay well.
I also did not like the canned ground beef. I will never can barbecue pulled pork but love the plain canned pork. I love the country style pork ribs braised and then canned. Love love love boneless skinless chicken breasts. Best chicken salad ever. I even can it in half pints for small salads.
Loved this video, your attention to detail is incredible! If you don’t like canned ground beef, I implore you to try ground Turkey. We brown it, then can it in beef broth (I think this is Linda’s pantry method), and it holds up well and has chew for sure!
I’m VERY curious to try this method!!!!! I love canning so of course I want everything in a jar and on my shelf! I’ll definitely have to go back to Linda’s videos, cant believe I missed this. Thanks for stopping by, friend!
The pineapple corer and peeler is a great tool. I bought one after I saw it on rosered homestead. I’ve now got a juicer to take advantage of all that gorgeous juice.
Great video! Glad you joined the series, it's how I found you. Hope to see you hit your 1k soon.
Thx to u I did order some of the silicone bags to use as u explained them well as well as showing them & how u use them. U made them make a lot of sense… thx for all u do & show as it really helps.
Subscribed. You mentioned so many of my favorite canning youtubers and I am excited to add you to my list :)
@@BecomingaFarmGirl I was so impressed with you and what an awesome idea to write the price paid for the items being canned! So happy to have found you :)
Go over to half acre homestead she haz a good vido on canning ground beef i thoght the same thing until i wached her
I found slightly cooking ground beef or venison and crumbling it before canning it works best! No mushy meat.
Hi Suzanne! I have some frozen meat in the freezer I'm excited to give this a try with! Several other canners, including you gave me this helpful tip! If I can put it in a jar on my shelf that's exactly what I prefer!
@@BecomingaFarmGirl exactly! Frees up space in the freezer for more important things.
Yes when u do ingredient canning u r not limiting what u can do with it & u add spices when u fix meals. Luv all your videos
If you par cook the ground beef,drain and fill jars to one inch headspace fill with beef stock.it’s awesome
Hi Beverly! That tip is gold!!! Thank you!
I totally agree with the ground beef thing. It's probably the first thing that I didn't like that I have canned. I tried making dill pickles with Armenian cucumbers...total fail too but my fault for trying to use something up in the wrong way.
Thank you for sharing your thoughts on the products you canned. I have not canned in years but I will be starting again this summer.
When you know exactly who all those YT'er channels she listed out loud 😂🤭🤫 , you know you have watched a LOT of canning,gardening videos .
As for ground beef, I will always have that in stock so long as I can afford to buy the meat. I looked into dehydrating ground beef for space saving & $ saving reasons. So I plan to do both dehydrated and canned. Personally I dislike the texture of freeze dried ground beef when rehydrated&reheated. That is why I don't want to invest in only dehydrated ground beef. Until I know if I like it. I came to this video from your dehydrating ground beef video 😊.
Haha! I absolutely LOVE watching canning channels to get ideas, feel connected to other canners and I enjoy seeing how others prepare and stock their pantry. And yes to gardening channels, there are a number of homestead channels that feel like family in a way :) I agree with your point on canning it based on affordability. I don't have freeze dryer but I bet it reconstitutes so well. I may can some ground beef later this year, but I absolutely love dehydrating ground beef (that video is on my channel too). Thank you so much for stopping by! I try to post 2 canning videos a month. I just shared carrot cake jam and uses. I've got a chutney video I hope to post tomorrow! Nice to meet you new friend!
You are my new favorite hero! So many times I wonder if canning something is worth yhe money or time. Like irs always meat for me! I believed what all the cool homesteaders and preppers said and went ahead and canned all my good lean ground beef. I even put onions and green peppers in the jars and used good beef broth. BAD idea. Now I have 14 pounds of the best ground beef and it honestly taste like dog food! Or maybe that was the smell. Even my husband who never says bad things about my cooking said it sucks pretty bad! Lol For us it wasn't the texture so much (reminded us of taco bell meat), it was the smell and the taste wasn't fantastic. I'm glad to hear you say you were disappointed too! Oh and your recipes look like really good food! I come from a long line of French fur traders. They couldn't speak English even when my mom grew up in the 50s. But those people were and still are some of the best cooks in the world! Your recipes, or the ones I saw, seem to resemble what would come from my mom's family! I'm impressed! Anyway, you've given me the courage to try chicken. If you say it's delicious and your mama is impressed, then it has to be worth the money and effort!
I'm so happy for you! Enjoyed the enthusiasm you have for canning, I'm excited for you. And your videos & others in this series are so helpful. I was gifted with a small basket of apples last week & I will plan to can them so they won't go to waste, but researching options in hopes of getting the least mushy result possible in hopes of adding them as an ingredient later.
Hello Suzanne! Thank you for stopping by! I’ll be releasing this years version in about a month so stay tuned! I’m in the same boat as you in terms of an apple recipe…I think jams may be our best bet but I wanted something with less sugar. Take good care!
I have planted 2 fig trees just so I can them. So good!
Lucky you! I have a very small container fig tree that I maybe pluck 20 figs from a year. What a treasure to have fig trees in your yard!
Never thought about canning mushrooms. Definitely going to give them a try. Thanks!
This video made me a new subscriber, your videos are well edited and your knowledge of urban homesteading is exactly the kinds of things i want to learn!
Hi Jennifer! Awww, thank you so much. I'm trying to improve little by little. While I enjoy sharing, I'm also here to learn, so if you have any tips, feel free to share!
I never thought of canning ham. Thanks!
It's delicious..both in texture and the delicious ham broth that seals in the flavor and moisture! Thanks for stopping by, Paige!
I absolutely love my ground beef, and the texture is no different than fresh. I wonder what the reason could be for yours being so soft. Did you partially brown it?
Will you dare your dad's strawberry fig preserve recipe with us? I would love to try some!
I will never can apple pie filling again. Instead I like canning apple slices in light syrup. It gives me more versatility. I can still make pie with the slices, or use in many other ways.
Oh, thank God you said what you did about the ground beef. I thought I had done something wrong because after canning it becomes super grainy and the texture makes it almost inedible. I definitely agree about the chicken and will have to try canning ham. Thank you ❤
It's a no no to can cured meats. So no ham ,Bacon, etc
Oh my we love canned ground beef. And canned beef or deer. I cook it first with onion and garlic then put it is jars and cann. I had brain surgeries when my kids were grown up and they loved using it.
I will soon be canning more ground beef and fingers crossed it turns out! Your testimony to how helpful it is to have canned food on the shelf speaks volumes. I don’t know where I’d be without my canning pantry.
Yes cook it first and add what you like we add onion and garlic and beef flavor also let it cool put it in jars. The deer me cube and cooked it pulled it and canned it they loved pulled deer meat with BBQ sauce mixed in when they opened it. The was the go to meal they made alot. My boys was 8 10 12 when I had brain surgeries pulled meat sandwiches happen alot. When mom had a bad headaches the 12 years old could take over.
I very much appreciate your tips! I will try them very soon! Bless you!
Mushrooms canned in onion soup mix is brilliant. I can't wait to try it. I'm a new canner and I appreciate your excellent videos
Awww, Lisa this makes me so happy!
First time here
Great video
You have gained my respect for the way you give others credit. Thank you
I couldn’t have started or learned so much without them and am so appreciative for them being the pioneers here on YT! Nice to meet you!
Pineapple is super simple. Buy that product you twist down and pull out the insides. Then break slices up to jar size. Add a t of lemon and can.
I couldn't agree more, Lynn. I have since figured this out (I originally watched a bad video, but its super simple with and without this pineapple gizmo thingy I have now) Canned pineapple is AMAZING in taste (and a great value) so I've def. kept this on the list!
@@BecomingaFarmGirl I watched
HOMESTEAD HEART ( love their videos) and she canned with no added sugar and 1 t lemon juice. It is soo good and not so sweet !!
Have you thought about dehydrated bacon or sausage? Going to try dehydrating ground beef instead of canning it.
@@BecomingaFarmGirl How about chicken, fish like tuna? I have canned salmon when I found it on sale. I have also canned milk, butter. The butter does have an off-taste to it though.
The hamburger is kinda like a jarred pasta sauce with meat, dehydrating or freeze drying ,way to go
Are the canned mushrooms rubbery?? I love canned pineapple one of the easiest things!!
I really enjoyed your video. I never thought about canning ham! That's an awesome idea and I can't wait to try it! Thanks for all the helpful info.
Oh I love that you put the price on jars! Excellent idea sis! Been canning for maybe 10 years and I’ve decided FINALLY 2022 is gonna be my year to try pressure canning! This was a great video! Found and sub’d from the playlist this year! Looking forward to binging your videos! ❤️ from Kristy in Missouri zone 6b 😃🇺🇸🇺🇸🇺🇸
Hi Kristy! Yes, putting the price on the jars is a habit I started because I used to keep a "price book" but when I started canning I realized keeping the information right on the lid (date, price, etc) simplified things even more. I'm so excited you've decided to take the pressure canning plunge---girl watch out because its such an empowering tool to be able to stock up on sales, customize your ingredients and have a shelf-stable food supply. Keep me posted!
What waterbath and pressure canners do you use? Love your channel!
Canning pineapple is well worth it to me. My husband loves to eat it and it has a nice sweet taste and good texture. We like it even better than fresh. I use the extra light syrup as he is diabetic. If you ever want to make some thing wonderful do Noreen‘s pineapple jam and you can find that on TH-cam. OMG. She uses dole canned pineapple but this is just outstanding with pineapple that I have canned. I know it seems like a lot of trouble but is well well worth it. We use it on ham and on pork chops and on cream cheese on a charcuterie tray it’s just unbelievably tasty
Hi Sharon! I completely agree! I still continue to can pineapple because the price you'll pay for the tin can stuff is so expensive compared to getting whole pineapples when they are in season and cutting them yourself. I've even found a pineapple cutter. I love a good charcuterie tray. I agree--there is something extra tender about home canned pineapple...its delicious!
I received beef canned one time as a gift. Do you know what they did little meatballs. I wonder if they did that because of what you are describing texture wise? Because because a lot of times are soft exactly like that so you didn’t even notice it. Now I’m sure that they put like Italian seasoning in there.
Great video!!!!! Love the recipe ideas!! I enjoyed watching and will be trying the mushrooms!!
Girl, you are going to make me can some mushrooms the way you rave about them!
@@BecomingaFarmGirl it's on the list now! I need to check out the price in stores, this environment has changed the way I shop.
the price was such a good idea.
Love this series! I have found so many wonderful channels such as yours! New sub here!
Wendy DeWitt got me started. She is awesome sauce on all food preservation!
Agreed!
Please let us know what you store on the shelfvs refrigerator
Do you have your chicken salad recipe you mentioned here anywhere on your blog? I am looking, but don’t see one.
I participated in the challenge too. Great video. I like the idea of listing what it cost.
I'll have to check out your video! I saw that you canned beets and cowboy candy! I love sharing and getting ideas from other canners! Thanks for saying hello!
I saw the orginal video as well. It's funny your video was recommended to me, I was thinking of doing a version as well. This video is very helpful. I love learning from other canners.
When you canned it, did you cook all of the meat until it was no longer pink? Some of mine was still pink, it was lightly browned, just so it wouldn't stick together. We didn't feel the texture was mushy.
@@BecomingaFarmGirl I will still have to try out the dehydrating method though, I just hate how loung dehydrating takes. I wonder if it has an impact on the energy bill.
try the dry ground beef.
Yes! I truly think you’ll enjoy it! This is my go to!
Nice presentation and the enthusiasm you project for the canning experience. Very informative and to the point, can't get much better then that. Health to you and yours with many BLESSINGS.
Hi Sharon! You are too kind! The enthusiasm is very real! I truly enjoy canning for a variety of reasons. Thanks for introducing yourself! I just posted my favorite new canning recipe, sweet and spicy onion jam here in the channel last week and today I hope to publish my marmalade recipe! Nice to meet you!
@@BecomingaFarmGirl you are so very welcome. I will be scanning for your new creation. Bye for now.
Thank you! Such a helpful video.
Hello fellow canning friend!! I’m so glad you enjoyed it! Canning is my joy. I have a few canning videos you might enjoy as well. Thanks for stopping by!
Love your honest reviews. What canning book did you use? Will be watching your channel for true! Thank you.
Hi Kathleen! It’s been so great “seeing” you around the channel! I really, REALLY enjoy canning 😍. I get my recipes from allll over-books, blogs, other YT videos, my dads recipes or sometimes what I have on hand in my garden or from the farmers market. I have so many recipes to share here. Thank you for your encouragement and kind words! I appreciate it very, very much.
When you canned your ground beef did you add liquid to it or did you dry can it? I fry up my ground beef and add it to the jar without adding any liquid. I might just add salt or I will add Lipton soup mix. Some I might cook with onions and garlic. I also make some with taco seasoning in it and when you open it up it's exactly as it would be if you cooked it up right then. I just canned boneless country ribs and half of the jars were just with salt and the others were with barbecue sauce. That's how I can meat, half of the jars will be plain so that I can add whatever I want to them and the other half will be in flavors that I enjoy the most of for easy preparation. The next batches of pork will be Mexican style with green chilies onions and garlic. These can be used for Mexican soups and stews or for tacos enchiladas etc. I pretty much do this with everything except for chicken breasts.
Hello Kamikazi! I used the raw pack method without liquid. I certainly see how using that method gave me a softer result, because, as I continue to read the comments on this video I've realized there are lots of other methods I need to try (especially because I really was heart broken I didn't like the result). I'm in the middle of a busy summer fruit canning season, but I do intend to circle back to canning ground beef in small quantities using a similar method to what you shared. I love the idea of adding flavor by using the lipton soup mix and taco seasoning! That is genius! Thank you for sharing your wonderful tips with me (and others) to read. Bless you, and thank you for taking time to say hello!
@@BecomingaFarmGirl I canned hamburger meat after its cooked and in pint jars. Never quarts. when I open it up I always heat it up good on the stove. I probably fry it up for about 7-10 minutes. You'll get your chew back if you do that.
Hey I just discovered your channel. How long does canned chicken last? Also with your pulled pork, did you cook it first and then can it? Thanks so much! I share your dream of having land one day. Currently living in a metro area in an apartment with a balcony that gets no sun so trying to see how I can homestead within my limitations.
Was wondering, I was told by our County Extension person that canning ham is not recommended because it's cured. What is your method of doing your canning on that as I really wanted to can holiday leftovers.
Do you raw pack your meat before canning or do you cook the meat before canning?
I just came across your channel when I was searching for canning asparagus and subscribed. I can't wait to watch your canning videos! I love Sutton's Daze, too (I *love ugly chicken!) and have learned a lot from watching her. I was wondering... did you lightly cook (still some pink areas) your ground beef before canning (and then add beef broth)? That's the way I did mine and it wasn't mushy at all. I read that raw packing ground meat was not approved because the high heat could not get to the center of the jar and circulate.Sutton's Daze also has a video where she cans meatballs two ways. One in tomato sauce and one in broth. Thanks for sharing your "will and will not" ideas. I am adding mushrooms to my list, too!
Hello new friend! Aww, thanks so much. Sutton’s Daze, The Kneady Homesteader, Linda’s Pantrh and many many more are just a blessing in every way, right? You know what, I didn’t, and I have since realized from your suggestion and others that it was probably more of technique because other people have had great results. I hope to can it again soon because I really want canned beef. Oh yes, canned chicken is where it’s at! If you cook with onions and garlic a lot, I just made a sweet and spicy onion jam that I use on everything. I hope to have another canning video out by tomorrow. I just love, love, love putting food in jars! Thank you for your kind comment!
@@BecomingaFarmGirl Yes, try cooking it first. Be sure to add broth or water, since it won't make it's own juicethe way raw meat does. Oh, that onion jam sounds so good! Looking forward to the new video!
WOW!!! I love you. Immediate subscriber here
Hello Miss Kris! It’s so nice to meet a fellow canner! Thank you! I don’t take your time for granted! I just posted a home canned meals showing 7 dinners you may be interested in! How long have you been canning?
Oh my gosh I love you .I canning like you
Lol-Hi Cindy! I see that I have another canning obsessed friend! LOVE IT :) Thanks for such kind, encouraging words.
I feel like we need a 2023 update 😊❤
Apple sauce on pork with a blue cheese
Wait, what? It's a combination I have tried, but now am very curious about! Thanks for the recommendation, Leigh!
Have you done ground pork?
Hello, Jewel! Yes, I have (also ground Turkey) and the process is exactly the same with excellent results!
What a great video!!!! New subscriber here!!!
Get yourself a pineapple cutter that us so easy and less waste Walmart has them or target worth the money
Try pickled asparagus. Green beans, mushrooms,
I finally did and, couldn’t agree with you more! Having the right tools for the job matters and canned pineapple is too delicious to be without! Oooh, I like the pickling idea (and asparagus is back in season)! Thank you for the helpful ideas, friend!
You were talking about the difference between home canned and store bought canned goods. The one that is the biggest difference ever is tuna! I will NEVER eat store tuna again. Store canned looks and smells like canned cat food! Home canned is just a totally different taste. Also green beans. The store canned have no taste. Home canned is soooooo much better. I have to can alot as they are my hubby's favorite vegetable. So I make sure to can enough for 3 jars a week for a year. Each year.
Subscribed! You are just delightful😊
Oh thank you!
I know its not the Department of Motor Vehicles, but what is DMV?
Ah, good question. I used regional term for the tri-state area of Maryland, District of Columbia and Virginia. The city parts of all three of these are known as Del-Mar-Va or DMV for short!
@@BecomingaFarmGirl I live near Seattle. People on the east coast are probably more familiar with DMV than west coasters. Then again maybe its a well known nick name nationwide that I have somehow never heard of.
Seattle is on my list to visit! The closest I’ve been is Eugene, OR. I agree with you that it’s mostly a local term. I appreciate that you pointed this out so that I can ensure I’m as clear as possible when I share. Thank you!
@@BecomingaFarmGirl Let me know when you get to Seattle. Maybe I can be your tour guide.
I think you need a lesson in how to peel and dice a pineapple... I can do one is less than a minute... so easy! cut off each end with a sharp knife... stand it up and slice down all around and it's peeled! cut from top to bottom in half and half again and cut out the core with one cut all the way down... then dice it up... so easy.... less than one minute!
@@BecomingaFarmGirl Oh that's great dear... I enjoyed your video... will watch some more...
All of the 5 TINCA videos say never ground beef again.
No offense, but I would never can asparagus...ewwww. My Dad loved it, the slimier the better, but I only like it 'hot/raw.' As in Chinese stir-fry hot/raw. I see no point in canning vegetables, other than tomatoes, and they are actually a fruit. I only can meat and meat dishes; I love 'ugly chicken', 'ugly beef', and things like Mongolian Beef, Chicken Mole`, Shepherds' Pie, Chili con Carne, meatballs, meatloaf, sausage, brats, etc. I figure I can grow everything else I want, indoors/hydroponically, so why waste jars?
@@BecomingaFarmGirl Hey Cassandra; thanks! Jars are non-existent in my town and almost gone in the neighboring towns (about an hour away). We've tried Walmart, Target, HobbyLobby, Ace Hardware, and thrift stores. Going to about 15 stores might net a couple quart jars and some pints but that's it. I like the pint-and-a-half for my meatballs but I haven't seen any of those since June. No half-pints either; I use those for my Chicken Mole` since I usually only use that as a spread on my Carnivore tortillas (a version of chicken crust pizza). If I had been canning for a long time and had 1500 jars or so I wouldn't sweat it, but I just started in June this year (with Ugly Chicken). But, whole organic chickens are more scarce now too, and much smaller than before the plandemic, so I'm not canning as much of that as I would like. I'm doing more dehydrating and will be doing fermenting pretty soon too. So far I've only fermented cherry wine, LOL!
@@BecomingaFarmGirl I don't do the evil FB nor InstaGram but I'd love to keep in touch so we can discuss all things food preservation! I'll send you an email if you have it listed in your profile. You can get the juice recipe from the YT Doing It Cheap channel (PawPaw has done a couple wine tutorials). I wait until there's a sale on whatever juice I want to make into wine, and then get about 2.5 gallons mixed up. My favorite is cherry but I've also done pineapple (tastes like chardonnay), grapefruit (delicious but needs to be buffered since it's really acidic), and acai/berry. I have also made PawPaw's "peculiar wine" (he puts a KoolAid packet in it)...which is actually an alcohol wash, which is the starting base for distilled spirits.
Like you ground meat 👎🏼
Thank you!