Hi Back Achers Homestead. Ham salad? Why on earth didn't I think of that?! I use it in many other ways but now I have another use for the canned ham. Thanks! 😊
Thank you for your quick response, I still have 2 more of these hams to process & am terrified of messing them up! You're right the ham tastes OK but looks rather unappealing. (If you're expecting HAM!) I so much appreciate your videos, I've gained a wealth of cooking & preserving knowledge from you. Praying God's blessing & protection for you & your family! God is always faithful & we need HIM so desperately in this 'world gone crazy'!
This is my first time to can butter and I want it for long term use. I am just now learning about canning so I have only a very little experience for canning. I am enjoying doing it especially with your instructions. You instructions are very clear and your pearls of wisdom on canning are clear.
This has to be one of the next items I can. We love ham and I think that the processing would be fine as long as the ham is cut into chunks like you have. You did leave one and a quarter inch headspace correct? I sure would like to put ham on my shelves! Thanks for sharing this video. 👩🍳
Hi Debi. We really like the texture that it has in chunks like this. I did leave closer to 1.25" headspace because of using Tattlers. For some reason, way back when I first started using them when canning meats, I was getting too many failures. By adding that 1/4" more I've eliminated the failures on meats or soups that are heavy in fat content. If you're using metal flats, 1 inch headspace is enough. I hope this helps. 😊
Mickey, lol I was just looking for a video on canning ham lol, I glad I can have your vid’s as my go too. I love ham salad which I only get when I have left over hams. You are a Rockstar! Thank You for sharing.
Hi N Packer ☺ I'm glad this was helpful! I missed getting ham on sale a couple of weeks ago and I'm starting to run low on canned ham. Guess I'll have to wait for it to go on sale late fall, early winter. It's not like I don't have any canned meat. 😉
Thank you for your video. I like to see how others do this. It's not USDA approved either I don't think. Not that I care. I bought three smoked and cured Hams on sale six weeks ago with a BBD of Feb 23 and the plan of canning the meat and making Yellow Split Pea soup with the bones and canning that up as well. Well, ...now two of the Hams are eaten and both pots of Split Pea soup too. Yum, yum, eh? If I was independently wealthy I'd buy a slew of those Tattler lids. Like a thousand of the things. As it is, I've spent the past few years buying metal lids every time they went on sale for $2 a dozen. The problem with that is, my canning endeavours have increased dramatically and it's hard to get ahead, ... but I did. There's also no more $2 sales. I'm old school, as in we water bathed our metal cans of Lobster and Mackerel, for three hours or more if I remember right and no one ever died. I was also taught to never reuse a lid and now I would if I had to. You see, I was taught to never can a small load in a big canner but I could add jars of water for filler and being too cheap to use new lids on the filler, I went over my old ones and used the best. They all worked and held their seal. I even reused them as filler pressure canning them over and over and they still held their seal. Impressed me. Today I'd use the old lids for Jams and Pickles while saving the new lids for meats and fish. If I had to that is. Good luck.
Hi daval. I've had several people tell me canning ham is not approved and to this day *nobody has ever been able to tell me why!* _I've been doing it for years_ and I personally think it's a control game! I better watch what I say so I don't get flagged or my videos go AWAL again! If you go directly to Tattler's website, you can order in bulk at a reduced price. I know they are spendy, but they are an investment. I did that years ago and yes, I have a few thousand of both sizes. I, too, reuse my metal flats for preserves or vacuum canning dried items. I also explain how long to water bath can low acidic foods to those that don't have a pressure canner or as almost the entire world, except for the US and Canada, have never heard of a PC. You are correct with WB 3 hours for meats. As far as "filling" my canner with more jars if not full... umm, I don't understand. I've never done that. If my large canner has a small load, it just takes a little longer to come up to pressure and that's it. Call me old school, but I believe in common sense and in general, common sense is not so common any longer. I've been canning a few years, since 1976, so I have learned a few things. There's always something to learn, but I'm not letting the upper people (shouldn't get flagged with that) tell me what I can and cannot can. Enjoy your day and be blessed! Mickey 😊
@@OuttheBackDoor The reason why it isn't recommended is because the "authority" never tested it themselves so rather than admit their ignorance, they just don't recommend the process. I'm pretty sure everything that isn't recommended was never tested. As for the small batch, it was explained that there "could be" too much of a temperature variance but I have never seen any data to support that claim. Still. it made a little sense to me so what's a couple of extra jars of water? Just a couple of jars of sterile water that's all. AND! It gave me the chance to do my own research on used lids so it didn't hurt my efforts at all. Thanks for the blessing Micky, ... but I'm afraid it's wasted here, .. you see, I'm already blessed. AGGHHH!!!! May the abundance of the world always be manifest in your life!
I have two hams in the freezer, but I think the cheap, watery ones, not smoked. Can you tell me how the consistency is? That’s off putting to me more than anything. It’s so-so when I make ham and bean soup. Glad you have a little rebel in you, and can think for yourself. Ps, I was wondering where you went. I can’t find a lot of your videos. 😢
Hi Donna. The consistency has always been good! But, I always bake my hams first so we may have a meal from it and then I can the remainder. The rebel in me is actually common sense and I'm not going to allow anyone dictate controlling regulations over me. I look at what I do scientifically to make sure it's a safe practice. Many would disagree with me and that's fine. To each his own. I've been gone on a fast of ALL social media and been dealing with medical issues at the same time. Technically I still am fasting, but several people reached out to me to inform me my content was AWAL. So, now I'm in the process of uploading my 180 videos again, little by little, starting with the more popular ones. I'll be working on new content later on. Thank you for watching! 😊
@@OuttheBackDoor thank you for the fast reply, Mickey. I need a fast of that sort as well. I’m a rebel, too, and it seems to me not many people use common sense anymore, so why would they even question safe canning practices? It also seems the USDA spends more time, and money on what you CANNOT can. Good grief already. I have learned tons from you. Be well.
Olá Sandra. Estou bem. Tenho feito jejum nas redes sociais por isso não tenho estado no canal. Estou feliz que suas conservas tenham dado certo. Tomar cuidado. 😊
I love your videos! So direct and to the point. I'm a little confused about the head space. It looks likecthe ham itself is abovecthe one inch mark. Is it just the liquid that needs to be at one inche?
Hi Carla. Thank you for watching, I appreciate you! I think some of the ham "loosened up" in the jar and poked up a bit while processing. 🤷♀️ Or I wasn't paying attention very well on some of the jars. Both food and liquid should be at the 1" headspace. 😊
I needed this video right now!! I have 3 large cured hams, purchased on an amazing sale. I've canned ham before so didn't anticipate any problems but, when the jars came out of the canner the ham had turned dark! It resembles beef in color! I processed it just as you did here...what did I do wrong??
Hi MerryAnne. Sounds like your hams had a higher sugar content and it may have caramelized some. I've had some turn darker color and they still tasted good.
Hi Teri. Normally I bake my hams at 350 degrees F for about an hour. I always get one baked ham meal out of it before I can the rest up. I hope this helps. 😊
@moniqueperez8876 Hi Monique. If the slices are thin, I'm thinking they may break down into very small pieces. Thicker slices should work. Yes, you may use water, but it's going to wash out the flavor. I would suggest vegetable or chicken broth. 😊
Hi Nydia. You could, but the ham will be bland tasting. The water will leach out the flavor of the ham. You could always mix some bullion with water and use that if you don't have any broth on hand. It isn't absolutely necessary, but the end results won't be the greatest. I hope this helps and thank you for watching! 😊
wow, I was just thinking that I needed to canned 3 ham. Do I need to re-cook my smoke ham before I can can it? Once you added all you jars. How long did you cook it for? Thank you for sharing.
Hi Josie. Cut up your hams into chunks and stuff your jars. Add liquid, (I use ham bone broth in mine) leaving a 1" headspace and PC the pints for 75 minutes. I hope this helps! 😊
Wow! I need to pay better attention! I went to look for one of your canning dairy products videos & got interrupted, so I hadn't really noticed that all your videos were mostly gone! What. The. Junk?? Hopefully, you're able to get them all reloaded, even if it's only a few at a time. I can't seem to figure out how to download them to keep. Again, attack of 1985 syndrome. 🙄😔
Hi Sandi. My videos are AWAL. I'm trying to work on them to get them uploaded and I need to listen to them so I know where to insert the linked cards. BUT... now I have NO sound on my laptop. 🤦♀️ it's always something. So, to download any of my videos, if you're on the computer, underneath the video itself, look at the bar where you can give a thumbs up or share and to the right of that there is a download option. I don't know what it would look like on a smart phone and you probably wouldn't want to do that anyway being the files are large. I hope this helps. 😊
Hi Debra. Yes, I bake my hams, enjoy a meal of it, and then can the remainder. Generally I bake my hams for an hour at 325°. It's not necessary to bake before canning if they are precooked. I hope this helps. 😊
Hi MunkeyUK. Yes, beef can be canned this way also! I've got many videos on canning different meats that I will be uploading soon. My content of 180 videos went AWAL so it's taking me time to upload them again. TH-cam only allows me to upload a small amount a day to make sure I'm not a spambot. In some of the videos I show how to raw pack meat for canning and it makes it's own juice! 😊
The nchfp says theres no approved way to can ham. Ever heard of anyone getting sick from canning ham? I did can 8 pints, just wanted to see if you knew anyone that got sick.
Hi Jan. I'm guessing the NCHFP hasn't tested it and that's why they say it's not approved? Who knows. *Nobody* can tell me why it's so called _"not approved."_ I've been canning ham for years and nobody has gotten sick. Follow the standard canning procedures for meats. Good job on putting up 8 pints! 😊
Never thought about canning ham. Ham salad sammiches!
Hi Back Achers Homestead. Ham salad? Why on earth didn't I think of that?! I use it in many other ways but now I have another use for the canned ham. Thanks! 😊
Love this video.
Hi Karen. Thank you for watching. I'm glad this was helpful. 😊
Thank you for your quick response, I still have 2 more of these hams to process & am terrified of messing them up! You're right the ham tastes OK but looks rather unappealing. (If you're expecting HAM!) I so much appreciate your videos, I've gained a wealth of cooking & preserving knowledge from you. Praying God's blessing & protection for you & your family! God is always faithful & we need HIM so desperately in this 'world gone crazy'!
@@merryanneadair4451 AMEN! AMEN! & AMEN! 🙌
So happy to see a video from you ..missed you greatly ☺️
Hi Carolyn. Thank you! 😊
Next on my list for canning!
Thanks for the video ❤
Hi Deborah. 👍Thanks for watching! 😊
This is my first time to can butter and I want it for long term use. I am just now learning about canning so I have only a very little experience for canning. I am enjoying doing it especially with your instructions. You instructions are very clear and your pearls of wisdom on canning are clear.
Hi Pam. I'm glad the videos have been helpful. If you have any questions, I'm here to help. 😊
You are such an amazing lady ❤️ God bless you. Thank you for sharing
Hi Margie. Thank you 😊 May your day be filled with blessings! 💗
This has to be one of the next items I can. We love ham and I think that the processing would be fine as long as the ham is cut into chunks like you have. You did leave one and a quarter inch headspace correct? I sure would like to put ham on my shelves! Thanks for sharing this video. 👩🍳
Hi Debi. We really like the texture that it has in chunks like this. I did leave closer to 1.25" headspace because of using Tattlers. For some reason, way back when I first started using them when canning meats, I was getting too many failures. By adding that 1/4" more I've eliminated the failures on meats or soups that are heavy in fat content. If you're using metal flats, 1 inch headspace is enough. I hope this helps. 😊
Mickey, lol I was just looking for a video on canning ham lol, I glad I can have your vid’s as my go too.
I love ham salad which I only get when I have left over hams.
You are a Rockstar!
Thank You for sharing.
Hi N Packer ☺ I'm glad this was helpful! I missed getting ham on sale a couple of weeks ago and I'm starting to run low on canned ham. Guess I'll have to wait for it to go on sale late fall, early winter. It's not like I don't have any canned meat. 😉
Thank you for your video.
I like to see how others do this.
It's not USDA approved either I don't think. Not that I care.
I bought three smoked and cured Hams on sale six weeks ago with a BBD of Feb 23 and the plan of canning the meat and making Yellow Split Pea soup with the bones and canning that up as well.
Well, ...now two of the Hams are eaten and both pots of Split Pea soup too. Yum, yum, eh?
If I was independently wealthy I'd buy a slew of those Tattler lids. Like a thousand of the things.
As it is, I've spent the past few years buying metal lids every time they went on sale for $2 a dozen. The problem with that is, my canning endeavours have increased dramatically and it's hard to get ahead, ... but I did.
There's also no more $2 sales.
I'm old school, as in we water bathed our metal cans of Lobster and Mackerel, for three hours or more if I remember right and no one ever died.
I was also taught to never reuse a lid and now I would if I had to.
You see, I was taught to never can a small load in a big canner but I could add jars of water for filler and being too cheap to use new lids on the filler, I went over my old ones and used the best.
They all worked and held their seal. I even reused them as filler pressure canning them over and over and they still held their seal.
Impressed me.
Today I'd use the old lids for Jams and Pickles while saving the new lids for meats and fish. If I had to that is.
Good luck.
Hi daval. I've had several people tell me canning ham is not approved and to this day *nobody has ever been able to tell me why!* _I've been doing it for years_ and I personally think it's a control game! I better watch what I say so I don't get flagged or my videos go AWAL again!
If you go directly to Tattler's website, you can order in bulk at a reduced price. I know they are spendy, but they are an investment. I did that years ago and yes, I have a few thousand of both sizes.
I, too, reuse my metal flats for preserves or vacuum canning dried items. I also explain how long to water bath can low acidic foods to those that don't have a pressure canner or as almost the entire world, except for the US and Canada, have never heard of a PC. You are correct with WB 3 hours for meats.
As far as "filling" my canner with more jars if not full... umm, I don't understand. I've never done that. If my large canner has a small load, it just takes a little longer to come up to pressure and that's it. Call me old school, but I believe in common sense and in general, common sense is not so common any longer. I've been canning a few years, since 1976, so I have learned a few things. There's always something to learn, but I'm not letting the upper people (shouldn't get flagged with that) tell me what I can and cannot can. Enjoy your day and be blessed! Mickey 😊
@@OuttheBackDoor The reason why it isn't recommended is because the "authority" never tested it themselves so rather than admit their ignorance, they just don't recommend the process.
I'm pretty sure everything that isn't recommended was never tested.
As for the small batch, it was explained that there "could be" too much of a temperature variance but I have never seen any data to support that claim. Still. it made a little sense to me so what's a couple of extra jars of water? Just a couple of jars of sterile water that's all. AND! It gave me the chance to do my own research on used lids so it didn't hurt my efforts at all.
Thanks for the blessing Micky, ... but I'm afraid it's wasted here, .. you see, I'm already blessed. AGGHHH!!!!
May the abundance of the world always be manifest in your life!
I have two hams in the freezer, but I think the cheap, watery ones, not smoked. Can you tell me how the consistency is? That’s off putting to me more than anything. It’s so-so when I make ham and bean soup. Glad you have a little rebel in you, and can think for yourself.
Ps, I was wondering where you went. I can’t find a lot of your videos. 😢
Hi Donna. The consistency has always been good! But, I always bake my hams first so we may have a meal from it and then I can the remainder. The rebel in me is actually common sense and I'm not going to allow anyone dictate controlling regulations over me. I look at what I do scientifically to make sure it's a safe practice. Many would disagree with me and that's fine. To each his own. I've been gone on a fast of ALL social media and been dealing with medical issues at the same time. Technically I still am fasting, but several people reached out to me to inform me my content was AWAL. So, now I'm in the process of uploading my 180 videos again, little by little, starting with the more popular ones. I'll be working on new content later on. Thank you for watching! 😊
@@OuttheBackDoor thank you for the fast reply, Mickey. I need a fast of that sort as well. I’m a rebel, too, and it seems to me not many people use common sense anymore, so why would they even question safe canning practices? It also seems the USDA spends more time, and money on what you CANNOT can. Good grief already. I have learned tons from you. Be well.
Looks great 👍🏻
Hi MrBigIron45. Thank you for watching! 😊
Oi minha querida. Quanto tempo , como a senhora está , ? Eu fiz essa conserva ficou divino ❤
Olá Sandra. Estou bem. Tenho feito jejum nas redes sociais por isso não tenho estado no canal. Estou feliz que suas conservas tenham dado certo. Tomar cuidado. 😊
@@OuttheBackDoor muito obrigada fico feliz eu também faço jejum intermitente é muito bom 🥰saúde para a senhora ❤️
Thank you 😊
Hi Susie. You're welcome and thank you for watching. 😊
I love your videos! So direct and to the point. I'm a little confused about the head space. It looks likecthe ham itself is abovecthe one inch mark. Is it just the liquid that needs to be at one inche?
Hi Carla. Thank you for watching, I appreciate you! I think some of the ham "loosened up" in the jar and poked up a bit while processing. 🤷♀️ Or I wasn't paying attention very well on some of the jars. Both food and liquid should be at the 1" headspace. 😊
Now I'm definitely going to pressure can the leftover ham that I don't dehydrate into jerky. I save my fat and use it for cooking later on.
Hi Lighthousefan. I haven't dehydrated ham yet. That sounds interesting! 😊
I needed this video right now!! I have 3 large cured hams, purchased on an amazing sale. I've canned ham before so didn't anticipate any problems but, when the jars came out of the canner the ham had turned dark! It resembles beef in color! I processed it just as you did here...what did I do wrong??
Hi MerryAnne. Sounds like your hams had a higher sugar content and it may have caramelized some. I've had some turn darker color and they still tasted good.
So, did I understand right, first, you baked the whole ham? If so, how long? And at what temperature?
Hi Teri. Normally I bake my hams at 350 degrees F for about an hour. I always get one baked ham meal out of it before I can the rest up. I hope this helps. 😊
Was the ham hot when you put in jars
I have left over SLICED ham , and no ham broth .. can I , can it sliced & can I use hot water , instead of ham broth ?
@moniqueperez8876 Hi Monique. If the slices are thin, I'm thinking they may break down into very small pieces. Thicker slices should work. Yes, you may use water, but it's going to wash out the flavor. I would suggest vegetable or chicken broth. 😊
If you don’t have broth can you used water instead? Love you canning video 💕👍🙋🏻♀️
Hi Nydia. You could, but the ham will be bland tasting. The water will leach out the flavor of the ham. You could always mix some bullion with water and use that if you don't have any broth on hand. It isn't absolutely necessary, but the end results won't be the greatest. I hope this helps and thank you for watching! 😊
Minha querida achei essa conserva divina vou fazer ❤
Bom dia Sandra! Espero que gostem e boas conservas. 😊💚
@@OuttheBackDoor sim tudo oque posso faço estou aprendendo cada dia mais , só tenho a agradecer muito. ❤️❤️
@@sandraantoniohuber7820 Sandra, fico muito feliz em poder ajudar. Tenho certeza que você está aprendendo muito assistindo a muitos bons canais! ❤
@@OuttheBackDoor sim
Mas a Senhora é minha preferida ❤️
wow, I was just thinking that I needed to canned 3 ham. Do I need to re-cook my smoke ham before I can can it? Once you added all you jars. How long did you cook it for? Thank you for sharing.
Hi Josie. Cut up your hams into chunks and stuff your jars. Add liquid, (I use ham bone broth in mine) leaving a 1" headspace and PC the pints for 75 minutes. I hope this helps! 😊
@@OuttheBackDoor Thank you so much. I am doing this today.
@josiegallegos7144 You're very welcome 😊
Wow! I need to pay better attention! I went to look for one of your canning dairy products videos & got interrupted, so I hadn't really noticed that all your videos were mostly gone! What. The. Junk?? Hopefully, you're able to get them all reloaded, even if it's only a few at a time. I can't seem to figure out how to download them to keep. Again, attack of 1985 syndrome. 🙄😔
Hi Sandi. My videos are AWAL. I'm trying to work on them to get them uploaded and I need to listen to them so I know where to insert the linked cards. BUT... now I have NO sound on my laptop. 🤦♀️ it's always something.
So, to download any of my videos, if you're on the computer, underneath the video itself, look at the bar where you can give a thumbs up or share and to the right of that there is a download option. I don't know what it would look like on a smart phone and you probably wouldn't want to do that anyway being the files are large. I hope this helps. 😊
Dud you bake the ham before canning. If so how long?
Hi Debra. Yes, I bake my hams, enjoy a meal of it, and then can the remainder. Generally I bake my hams for an hour at 325°. It's not necessary to bake before canning if they are precooked. I hope this helps. 😊
Can beef be done in the same way?.
Hi MunkeyUK. Yes, beef can be canned this way also! I've got many videos on canning different meats that I will be uploading soon. My content of 180 videos went AWAL so it's taking me time to upload them again. TH-cam only allows me to upload a small amount a day to make sure I'm not a spambot. In some of the videos I show how to raw pack meat for canning and it makes it's own juice! 😊
@@OuttheBackDoor Wonderful, I'll look forward to watching them.
How long would you water bath
@@cherylvanderlaan2734 Hi Cheryl. WB can for 3 hours. 😊
The nchfp says theres no approved way to can ham. Ever heard of anyone getting sick from canning ham? I did can 8 pints, just wanted to see if you knew anyone that got sick.
Hi Jan. I'm guessing the NCHFP hasn't tested it and that's why they say it's not approved? Who knows. *Nobody* can tell me why it's so called _"not approved."_ I've been canning ham for years and nobody has gotten sick. Follow the standard canning procedures for meats. Good job on putting up 8 pints! 😊
@@OuttheBackDoor Thank you!!
You're very welcome!