A Tip for when your canning...Pour a couple tablespoons of white vinegar in your caner before you start canning and the jars will come out nice and clean without the calcium residue on the outside :) Love Your Videos, God Bless :)
Just wanted to let you know how much my wife and I enjoy watching your adventures. We are older and remember with fondness our adventures while vicariously enjoying watching yours. Hoping God blesses you both.
This is a great idea for small portion sizes, for breakfasts (anytime of the day) w/eggs, pancakes, etc. Whatever suits your fancy, it's not a waste when there are only 1 to 2 folks eating.
Found y’all a week ago here in 2023 and have been binge watching the channel from the very start ever since! So inspired by your passion and what yall have accomplished and am looking forward to seeing how your homestead progresses. Had to laugh though at the Happy New Year and wishes for a great 2020…being from the “future” gives a whole new 20/20 (pun intended 😉)outlook on what was coming. 😂 I am curious to see how it affects the pace and life in AK and at your farm but, based on y’all’s character and perseverance up till now, I’m sure it doesn’t slow you down! Thank you for sharing your lives with us!!
I've canned my ham and made ham broth from the bone. It works wonderfully and is great for cooking beans and cabbage with it. Love your tutorials on canning because I'm still a novice for certain.
I love canning ham, ham broth, and whatever else I can make with it. Like you, there is only two of us here and it just seems foolish not to can whatever we don't use right away. One thing I must mention, when canning, certain herbs should be used very carefully. Sage for instance, has a habit of becoming slightly bitter when pressure canned. Other herbs such as basil or oregano, don't seem to change flavors like that. Then again, things like garlic and onions tend to intensify a little, so I use them lightly. We can always add a little more if necessary when reheating. All in all, canning up our leftovers makes so much sense and saves time and money. Keep up the great work, you are inspiring a whole new generation to learn some of these things us older folks grew up learning and doing …
I love my grandma pea soup we have a large family my grandma caned onions and cauliflower and carrots I really love them pickled ! Last night we enjoyed can peaches and grandma made home made biscuits We love watching your videos ! From Massachusetts Take care! 😸👩🏻🌾🐮🐔🐣🐐🐖🦌🐇🌲🥦🥕🧅🍑🥓🍖🍿🥧
Yessss! O my gosh it’s been way too long since we stopped in to visit you guys! Since we’ve started building our own homestead we don’t find ourselves online much anymore. Anyways… we have piles of huge hams since we butchered our last couple pigs. We have another guy ready for the freezer but are out of room. Time to get canning some ham! Love this video & your awesome explanation! Big love from The Ozarks! E + B too!
Always nice to have a variety. I put cooked ham in the blender with a bit of my zucchini relish and a bit of mayo. Great on crackers and toast or your yummy sour dough bread. Thanks for another great idea out of your kitchen and into your food storage.
Wonderful!!! yup 75 mins for pints.. (I do my lids the same- force of habit and I stick to my old ways) It is fantastic to have these left over jars of meat at a later date for anything you want.. IMO-canning is the best way to preserve. The newer canning books tell you all sorts of things and hoops to jump though that we who have been canning a long time - find a little amuseing. I learned from a Rodale book called "Stocking up" . And I have never gotten sick once from canned food. Looks beautiful in the jars. Thanks for the great video.. :)
Most excellent video - well done! We learned to can from older folks who'd done it before modern refrigeration was a thing. One can can chicken, venison, hamburger or just about any protein I'd imagine. As an added bonus, it makes cuts like shank meat much more tender. Again a great video and valuable skill for anyone.
You can only can meat in a pressure canner, not a pressure cooker. You mixed the terms a few times. A pressure canner can be a pressure cooker, but you can't pressure can in a pressure cooker (like an Instant Pot). You did a great job showing the process and your ham turned out so nice. It feels so good to put up food. I did 27 pints of potatoes this weekend.
That canned ham is going to sure last and taste awesome on a day when both of you've worked really hard outside and need a quick meal. Ham hash, ham salad, potato soup with ham, ham n beans, ham in scrambled eggs.....the list goes on. Oh yeah, mac n cheese with ham chunks, or if you're really exhausted, ham and some of your wonderful sour dough bread. My Mom taught me, waste not, want not. It's a good way to live. May God bless you both and all that your hands find to do. Hey how did the snares work on the snowshoe hares? 😊
Another reason to get as much fat out as possible is that the fat can cause the seal to not work as the contents start to boil and the air escapes from the jars some fat can get trapped on the rim and the seal will fell. I have also found putting sage in can sometimes give a bitter taste to food when pressure canned. More so with poultry, but I just now leave it out and put it in when I heat up the food before cooking.
We just finished with canning ham, too. Cooked the navy beans first and then combined. Ended up with 6 qts of ham and bean soup, plus frozen slices for 10 lunch sandwiches. Yummy time of year with hams on sale. :-)
My bone wasn't as big as yours, but I instant pot my ham bones for 70 minutes for broth, then I added the broth to my ham. I did mine in pints too, mainly for beans. I canned the rest of the broth with my ham. Great video!
Thank you for sharing. I am not fortunate to raise pork BUT I found a great sale at the grocery for smoked ham! I appreciate you so very much. From Chicago Southland. STAY SAFE!😁😍😷
Good looking ham.Great job... From a chef's perspective, it would be interesting to view how you make use of this?? as any more cooking would be cook time number three, Would that make the end product overcooked and they're for mushy?? When you use this caned goods it would be an interesting viewing... This method of food preservation is not customary in Scotland, we generally only water bath can. I have adopted this method haveing seen it being promoted by various u tube channels. I have 2 all American canners and one presto canner. Ingenious method definitely NOT taught in Catering College, although that is a shame as it is a valid method for long term storage of food... Kindness your way Neil [Lochness Scottish Highlands ]
I used a pressure pan one time! That little knob rocked back and forth and whistled! It freaked me out so bad because I just wasn’t sure if it was gonna blow up or not! It was a gift and I gave it back to the giver! Never used one again!
Just a couple of observations. You called the pot a pressure cooker twice. Those of us who can know what you were talking about, but for a newbie, might be confusing. The other observation is that right after you put the weight on, the next scene was you telling us it had been 90 minutes. Again, for a newbie, it might be a good idea to tell them you are bringing it up to 10 pounds (or 11) before starting the 90 minute timer. Before you think I’m just a picky complainer, I looked for a video on canning ham on purpose and skipped several others. I chose yours because I know you use good canning practices, and besides, I am a sub and enjoy your channel very much. Happy new year!!
I've seen you guys stacking your jars directly on top each other within the pressure canner in a few videos. This can cause issues with proper sealing and potential breaking of the jars within the canner. Please use an insert to separate the jars so your head work will not be wasted.
Cover the bottom of the canner with a layer of jar rings, top side up. Set layer of jars on rings. Place rack that came with your canner on top of first layer. Add second layer of jars.
I love sage too, BUT (and I hate to do this because I'm no expert, but so you will know...) My canning books say people should NEVER use sage in canning. I had to write it on my sage spice bottles so I would remember. I'm not saying it is wrong or bad, but I do want to pass this information along. I do not know why Educational Coops and the FDA say we should never use sage. Perhaps it is okay to use a little. I add my sage when I go to heat up the meat. Again, I'm not one of those ungrateful people who want to criticize anyone and I'm grateful for all the canning videos that helped me learn, including, of course this one. I just canned some ham. I did use the excess skin to make a nice natural broth but I never thought to add onion to each jar. Wonderful idea. I hoped not to be rude or critical in saying this but thought it worth mentioning.
Not sure if anyone will ever see this as I just found this channel. In regards to sage, what I have read is that when sage is used in canning the flavor gets distorted and leaves the product with somewhat of a bitter taste.
Beautiful ham I'm afraid it wouldn't last long enough that it would need canning. 🤣🤣🤣😅😅 Enjoyed the video I miss the home canned products we had as children. Have a nice day!!!!!!
Love to see all the ways you use up those scraps. It sure got me thinking about our ham and how I just boiled out the bones and made soup. The rest I threw away! What a waste.
Another tasty looking canning session. Man, I can't wait to start canning on a regular basis. Gins Mom taught her more about it recently and every time I see you guys canning something I want to get to it also. Definitely on the list of things to start doing in 2020. I like the idea of simmering the lids in hot water to help with a good seal. Makes sense. Went and checked out your Blog website. It looks amazing! Have a good one.
Looks great. I remember my grandma having canned beef she’d put up after one of the cows “went missing “ ☺️ About the ham, my dad used to make an amazing ham gravy, more of a broth really, he added raisins during the baking of the ham and the flavor was the best. I miss it.
In canning so many jars a yr, where do you buy your canning lids? I watch all your canning video's, over and over. I learn so much. Thank you. BLESSINGS
Walmart, Target, online, all have them, some folks reuse them, it is recommended not to reuse but only due to the chance of a failure to seal, and these recommendations are made by the lid manufacturer, so go figure. You will know shortly after canning if the seal is good or not.
I love having canned meats in the pantry. Have you tried canning bacon or sausage? My father talks about how his mom use to can fried chicken. Love your channel.
you can get rid of calcium residue on jars you canned & forgot to add (or didn't add quite enough) vinegar to the water you canned the jars in by scrubbing the outside with a little comet.
My wife got me a pressure canner for the holiday.. I'm scared to death to try it haha. Need someone to make a fancy in-depth TH-cam video on pressure canning... :D
P.S. the blue mixing bowl above your head at the end of the video is likely worth several hundred dollars if it is old. My mom had one. Wish I knew what happened to it.
Oh my gosh everybody's got an opinion don't think? My opinion is that looks delicious. Y'all know I love your cooking and canning videos, this is no exception. Thanks for sharing, Jimmy
Question: is there a simple recipe u can both use to make a beef jerky (spicy or plain jerky) soup that you can make quickly or when ur traveling take with u..n eat with bread pieces on the side for 2. That made my mouth water and its only 7am...thankyou for the video..stay warm..God bless
Hey guys, leaving this unrelated question here because I’m not sure whether you read comments on older videos - this is something I was thinking about after watching your bug out kit video. I’ve seen a lot of videos in which Eric is carrying a gun, but I’ve never seen/noticed Ariel carrying one. (Admittedly I only recently started following you two.) It makes sense that you’d only need one when in close proximity to each other, but I was wondering if Ariel is also able to use one, if she’d take one if she were going somewhere alone where she might need one, if she has her own that we’ve just not seen, etc. Anyway, thanks for all the great videos - you two have a lot of practical knowledge and share it in a really engaging way, which is refreshing to see on TH-cam.
Mary Contraire yes Arielle has a gun of her own but does not wear it as often as she should we are looking at getting some chest holsters to get here to wear her pistol more often 😀
Nice job the jars look great. I do not think cooking pints for 90 minutes will make any difference with cured ham. In fact it might tenderize the meat more.
You could simmer the scrappy pieces to make a ham broth and still save your bones for beans, etc. And can still feed the chickens and dogs after the broth is made.. Just thinking out loud.
A Tip for when your canning...Pour a couple tablespoons of white vinegar in your caner before you start canning and the jars will come out nice and clean without the calcium residue on the outside :) Love Your Videos, God Bless :)
I was told that vinegar encourages rusting in the rings so I just wash the canned jars afterward. I've never had rusting in the rings so I'm happy.
Just wanted to let you know how much my wife and I enjoy watching your adventures. We are older and remember with fondness our adventures while vicariously enjoying watching yours. Hoping God blesses you both.
Nice video. I just canned my first meat. I shot a deer in November and wanted to try canning it was awesome.
This is a great idea for small portion sizes, for breakfasts (anytime of the day) w/eggs, pancakes, etc. Whatever suits your fancy, it's not a waste when there are only 1 to 2 folks eating.
you are amazing young lady . I was in my late 40's when I learned this process. we love your videos !!!!!
Found y’all a week ago here in 2023 and have been binge watching the channel from the very start ever since! So inspired by your passion and what yall have accomplished and am looking forward to seeing how your homestead progresses. Had to laugh though at the Happy New Year and wishes for a great 2020…being from the “future” gives a whole new 20/20 (pun intended 😉)outlook on what was coming. 😂 I am curious to see how it affects the pace and life in AK and at your farm but, based on y’all’s character and perseverance up till now, I’m sure it doesn’t slow you down! Thank you for sharing your lives with us!!
I've canned my ham and made ham broth from the bone. It works wonderfully and is great for cooking beans and cabbage with it. Love your tutorials on canning because I'm still a novice for certain.
I love canning ham, ham broth, and whatever else I can make with it. Like you, there is only two of us here and it just seems foolish not to can whatever we don't use right away. One thing I must mention, when canning, certain herbs should be used very carefully. Sage for instance, has a habit of becoming slightly bitter when pressure canned. Other herbs such as basil or oregano, don't seem to change flavors like that. Then again, things like garlic and onions tend to intensify a little, so I use them lightly. We can always add a little more if necessary when reheating. All in all, canning up our leftovers makes so much sense and saves time and money. Keep up the great work, you are inspiring a whole new generation to learn some of these things us older folks grew up learning and doing …
Can you can ham with out precooking it first.? Like pack the cans with raw meat.? Or am I missing something.?
I just canned ham today as well as the broth and northern beans!
Looks so easy and theres more meals to get your through the winter and spring or longer.
I love my grandma pea soup we have a large family my grandma caned onions and cauliflower and carrots I really love them pickled ! Last night we enjoyed can peaches and grandma made home made biscuits We love watching your videos ! From Massachusetts Take care! 😸👩🏻🌾🐮🐔🐣🐐🐖🦌🐇🌲🥦🥕🧅🍑🥓🍖🍿🥧
Yessss! O my gosh it’s been way too long since we stopped in to visit you guys! Since we’ve started building our own homestead we don’t find ourselves online much anymore. Anyways… we have piles of huge hams since we butchered our last couple pigs. We have another guy ready for the freezer but are out of room. Time to get canning some ham! Love this video & your awesome explanation! Big love from The Ozarks! E + B too!
I think I would enjoy canning stuff. I have been learning lots watching you do it. Thanks.
Woo! I tried canning ham a few years ago. I didn't care for the flavor but I really hope you guys do. A money saver for sure.
Always nice to have a variety. I put cooked ham in the blender with a bit of my zucchini relish and a bit of mayo. Great on crackers and toast or your yummy sour dough bread. Thanks for another great idea out of your kitchen and into your food storage.
MARLENE Kutcher that sounds wonderful!! Thank you 😬
Wonderful!!! yup 75 mins for pints.. (I do my lids the same- force of habit and I stick to my old ways)
It is fantastic to have these left over jars of meat at a later date for anything you want.. IMO-canning is the best way to preserve.
The newer canning books tell you all sorts of things and hoops to jump though that we who have been canning a long time - find a little amuseing. I learned from a Rodale book called "Stocking up" . And I have never gotten sick once from canned food.
Looks beautiful in the jars. Thanks for the great video.. :)
Most excellent video - well done! We learned to can from older folks who'd done it before modern refrigeration was a thing. One can can chicken, venison, hamburger or just about any protein I'd imagine. As an added bonus, it makes cuts like shank meat much more tender. Again a great video and valuable skill for anyone.
You can only can meat in a pressure canner, not a pressure cooker. You mixed the terms a few times. A pressure canner can be a pressure cooker, but you can't pressure can in a pressure cooker (like an Instant Pot). You did a great job showing the process and your ham turned out so nice. It feels so good to put up food. I did 27 pints of potatoes this weekend.
Mrs. Mags thank you 😀 I am not sure why pressure cooker kept coming out of my mouth that day.
The "Down to Earth" information you impart
in your videos is greatly appreciated. Wish In were there
This is great. I've canned meats before, but never ham and it never even crossed my mind. Thank you!
That canned ham is going to sure last and taste awesome on a day when both of you've worked really hard outside and need a quick meal. Ham hash, ham salad, potato soup with ham, ham n beans, ham in scrambled eggs.....the list goes on. Oh yeah, mac n cheese with ham chunks, or if you're really exhausted, ham and some of your wonderful sour dough bread. My Mom taught me, waste not, want not. It's a good way to live. May God bless you both and all that your hands find to do. Hey how did the snares work on the snowshoe hares? 😊
Your Mother must have a Scottish background???
@@chris3m98 Actually, my Mother was Scottish/Irish. My Father was Welsh. 😊
@@peacefulwife5199 reminds me of the song with the line "me mother she was orange and me farther he was green" 😄
@@kezzatries , I know that song well. 😊👍❤
Ham and potato soup! Will make this tomorrow with ham that is left over from Thanksgiving. We don't like Turkey in my family so we don't make it.
Another reason to get as much fat out as possible is that the fat can cause the seal to not work as the contents start to boil and the air escapes from the jars some fat can get trapped on the rim and the seal will fell. I have also found putting sage in can sometimes give a bitter taste to food when pressure canned. More so with poultry, but I just now leave it out and put it in when I heat up the food before cooking.
We just finished with canning ham, too. Cooked the navy beans first and then combined. Ended up with 6 qts of ham and bean soup, plus frozen slices for 10 lunch sandwiches. Yummy time of year with hams on sale. :-)
My bone wasn't as big as yours, but I instant pot my ham bones for 70 minutes for broth, then I added the broth to my ham. I did mine in pints too, mainly for beans. I canned the rest of the broth with my ham. Great video!
Awesome video guys. I just canned a whole bunch of venison last month. Was canning for like 3 days!
Ham!!!
Cheers from the beautiful ozark mountains in Arkansas!!!
Very nice! The ham looked like it came out good, esp with the onions and herbs added. Stay warm and Happy New Year!
Yeah that’s awesome.
Thank you for sharing. I am not fortunate to raise pork BUT I found a great sale at the grocery for smoked ham! I appreciate you so very much. From Chicago Southland. STAY SAFE!😁😍😷
You guys make me want to go off grid and start canning!!! Nice Job!!
Good how to video. Bet the beans you make from the ham bone will be awesome.
You guys are so inspiring 🙆♀️❤
Thanks for sharing. Enjoying your channel.
any left overs i will take them, hams and prime rib are my favorite ever.
im really curious how your cellar is looking after a couple of months... i would be really interested in like... a mid winter update
Good looking ham.Great job... From a chef's perspective, it would be interesting to view how you make use of this?? as any more cooking would be cook time number three, Would that make the end product overcooked and they're for mushy?? When you use this caned goods it would be an interesting viewing... This method of food preservation is not customary in Scotland, we generally only water bath can. I have adopted this method haveing seen it being promoted by various u tube channels. I have 2 all American canners and one presto canner. Ingenious method definitely NOT taught in Catering College, although that is a shame as it is a valid method for long term storage of food...
Kindness your way
Neil [Lochness Scottish Highlands ]
As I’m sure you already know, it’s not safe to water bath meat 😃
Thank you so much for this tutorial, never did this before and am making my first batch now.
I used a pressure pan one time! That little knob rocked back and forth and whistled! It freaked me out so bad because I just wasn’t sure if it was gonna blow up or not! It was a gift and I gave it back to the giver! Never used one again!
Going to be great down the road.
Looking gooooooood! Whole Clove/fresh pineapple/brown sugar when canning fresh pork is my favorite way.
THAT sounds delicious.
Just a couple of observations. You called the pot a pressure cooker twice. Those of us who can know what you were talking about, but for a newbie, might be confusing. The other observation is that right after you put the weight on, the next scene was you telling us it had been 90 minutes. Again, for a newbie, it might be a good idea to tell them you are bringing it up to 10 pounds (or 11) before starting the 90 minute timer. Before you think I’m just a picky complainer, I looked for a video on canning ham on purpose and skipped several others. I chose yours because I know you use good canning practices, and besides, I am a sub and enjoy your channel very much. Happy new year!!
I've seen you guys stacking your jars directly on top each other within the pressure canner in a few videos. This can cause issues with proper sealing and potential breaking of the jars within the canner. Please use an insert to separate the jars so your head work will not be wasted.
Or you can even use a dish towel between the jars to stack 💕
Cover the bottom of the canner with a layer of jar rings, top side up. Set layer of jars on rings. Place rack that came with your canner on top of first layer. Add second layer of jars.
@@kimmurphy6864 I came to the comments looking for an explanation for this (thought I was missing out on something). Good idea on the dish towel!
Looks wonderful ❤️❤️
Thanks for this. Thanks for the info in the blog.
You can use onion skins to make lovely dye for clothes.
Loved your simple instructions! I can't wait to try it. TY🎉
I love sage too, BUT (and I hate to do this because I'm no expert, but so you will know...) My canning books say people should NEVER use sage in canning. I had to write it on my sage spice bottles so I would remember. I'm not saying it is wrong or bad, but I do want to pass this information along. I do not know why Educational Coops and the FDA say we should never use sage. Perhaps it is okay to use a little. I add my sage when I go to heat up the meat. Again, I'm not one of those ungrateful people who want to criticize anyone and I'm grateful for all the canning videos that helped me learn, including, of course this one. I just canned some ham. I did use the excess skin to make a nice natural broth but I never thought to add onion to each jar. Wonderful idea. I hoped not to be rude or critical in saying this but thought it worth mentioning.
Not sure if anyone will ever see this as I just found this channel. In regards to sage, what I have read is that when sage is used in canning the flavor gets distorted and leaves the product with somewhat of a bitter taste.
The onion looks good in with the ham 👍🏻
Good job 👍
Thanks.
Beautiful ham I'm afraid it wouldn't last long enough that it would need canning. 🤣🤣🤣😅😅 Enjoyed the video I miss the home canned products we had as children. Have a nice day!!!!!!
Love to see all the ways you use up those scraps. It sure got me thinking about our ham and how I just boiled out the bones and made soup. The rest I threw away! What a waste.
Another great canning lesson.
Another tasty looking canning session. Man, I can't wait to start canning on a regular basis. Gins Mom taught her more about it recently and every time I see you guys canning something I want to get to it also. Definitely on the list of things to start doing in 2020. I like the idea of simmering the lids in hot water to help with a good seal. Makes sense. Went and checked out your Blog website. It looks amazing! Have a good one.
Almost Homestead thanks guys! Now get to canning! :)
Looks amazing, I’ve never canned meat before.
Another really nice video
Looks great. I remember my grandma having canned beef she’d put up after one of the cows “went missing “ ☺️
About the ham, my dad used to make an amazing ham gravy, more of a broth really, he added raisins during the baking of the ham and the flavor was the best. I miss it.
Its gonna be Cold for a few days, Stay warm!!
You create GREAT tutorials! Love your videos.
I would love to learn how to pressure can... it looks intimidating.
In canning so many jars a yr, where do you buy your canning lids? I watch all your canning video's, over and over. I learn so much. Thank you. BLESSINGS
Walmart, Target, online, all have them, some folks reuse them, it is recommended not to reuse but only due to the chance of a failure to seal, and these recommendations are made by the lid manufacturer, so go figure. You will know shortly after canning if the seal is good or not.
Make a nice Shepard's type pie with those "scraps"
Good idea it will make a lot of yummy dishes later.
Great video. Thank you going to can some today looking for the how to!
Happy New Year to you both & your cats and dogs. Take care from Uk x
Thanks, was given a ham and only me here. Must can most of it
I love having canned meats in the pantry. Have you tried canning bacon or sausage? My father talks about how his mom use to can fried chicken. Love your channel.
Karron Joy yes we have done canned pickled sausage, very good :)
Yummy!! Nice looking food you two. Thanks for sharing.
you can get rid of calcium residue on jars you canned & forgot to add (or didn't add quite enough) vinegar to the water you canned the jars in by scrubbing the outside with a little comet.
Thank you for sharing and very interesting, I had no idea that you could do that 🥰🥰⛄️⛄️☃️☃️❄️❄️❄️
My wife got me a pressure canner for the holiday.. I'm scared to death to try it haha. Need someone to make a fancy in-depth TH-cam video on pressure canning... :D
I love your canning videos
LOOKS GREAT
The scraps with choped onion, eggs and chesse or cream or both go super god in a Pay.
You should can pozole 😁 just a thought ...great job guys
HAM 👍🏻👍🏻👍🏻👍🏻👍🏻 ! ! !
Once again thank you for sharing great video. Looks like you are really getting it going out there. Cheers!!!
Good vid ya'll, ham looked delicious, use that ham bone for some yummy bean soup mmmmm.
Ty
Just found your channel and love it.
Looks really good
Mmmm..looks yummy!
Thanks for sharing!!
Yum
You all are the best
Thank You.
For pints you only need 75 minutes. 90minutrs is for quarts
P.S. the blue mixing bowl above your head at the end of the video is likely worth several hundred dollars if it is old. My mom had one. Wish I knew what happened to it.
Looks yummy
Big thank you for the dedicated video to ham. It’s Easter, hams are on sale so pressure canning this weekend!
Two hams $30 created 21 pints of ham, thanks for the inspiration!
Please send us 5 cans , thank you. Great video as always. You guys have been busy little vlogging bees. Keep it up.
Thanks so much for this video!!!!!!
Oh my gosh everybody's got an opinion don't think? My opinion is that looks delicious. Y'all know I love your cooking and canning videos, this is no exception.
Thanks for sharing,
Jimmy
The Midtown Farmer well said Jimmy :)
Question: is there a simple recipe u can both use to make a beef jerky (spicy or plain jerky) soup that you can make quickly or when ur traveling take with u..n eat with bread pieces on the side for 2.
That made my mouth water and its only 7am...thankyou for the video..stay warm..God bless
Edward Seth we would have made something like that if we harvested a moose this year, so hopefully next year we will :)
Yet again another great informative video. Eat more ham
What are your thoughts on canning ham hocks? I have a ton in my freezer and thought I could can them up for a start of a good soup base?? Thoughts?
Hey guys, leaving this unrelated question here because I’m not sure whether you read comments on older videos - this is something I was thinking about after watching your bug out kit video. I’ve seen a lot of videos in which Eric is carrying a gun, but I’ve never seen/noticed Ariel carrying one. (Admittedly I only recently started following you two.) It makes sense that you’d only need one when in close proximity to each other, but I was wondering if Ariel is also able to use one, if she’d take one if she were going somewhere alone where she might need one, if she has her own that we’ve just not seen, etc. Anyway, thanks for all the great videos - you two have a lot of practical knowledge and share it in a really engaging way, which is refreshing to see on TH-cam.
Mary Contraire yes Arielle has a gun of her own but does not wear it as often as she should we are looking at getting some chest holsters to get here to wear her pistol more often 😀
Simple Living Alaska thanks for the reply, guys, and happy new year!
Nice job the jars look great. I do not think cooking pints for 90 minutes will make any difference with cured ham. In fact it might tenderize the meat more.
Can you can with a ceramic range top?
You could simmer the scrappy pieces to make a ham broth and still save your bones for beans, etc. And can still feed the chickens and dogs after the broth is made.. Just thinking out loud.
Can you pressure can a spiral ham that has the glaze all through it? I cooked it and just have a lot leftover.