I love that you work for God and your fellow man. So far, you're the only one giving the best tips and the best advice. You've not held botulism information hostage like many, and I can't tell you how much I appreciate that. If it weren't for you, I would never have overcome my fear of botulism. Thank you for being you. I'm positive that I'm not the only one who appreciates you. You remind me of me. I work for God and I do it for free. I was born this way. I couldn't try to change, if I tried or if I wanted to. It's who I am. ❤❤❤
Thank you for the details. I just started canning 3 weeks ago. I am pulling the freezer meat out of the freezer and canning for longer storage and to free up the freezer space. It is amazing. With this video, i am ready to pull my brisket out and can it. Thank you for having a calming voice. Thank you.
Excellent video, I've got to clear out my freezer of venison, turkey, ham, chicken, and burger. Rough times are here, time to step up my preps. Thank you again. God Bless!
I started canning meet potatoes meals in jar mostly for family. I do both water bath and pressure canning. Thank you for your kindness compassion and sharing your knowledge. God bless us all. 🙏♥️🙏
I agree with you %100 about a tough cut becoming fork tender after pressure canning. I just don't buy "good" cuts of meat for canning anymore because why spend the extra money to get a good product when you can spend a lot less for a good product? I also think that new canners should start with meat. It is the easiest food to can. I didn't. In fact, I was afraid of canning meat for a long time. Once I decided to try, I found out that I had really wasted a couple of years of preserving meat for no reason.
I use the funnel so I don't have to worry about too much grease on the rim. It's still a good idea to wipe it anyway. I've been waiting for a video like this to come along. Thanks. I've never canned meat before. Just peaches and tomato's and a few veggies from my garden.
Great video, thanks. I have 10 pounds of ground beef i'm going to can and plan on buying a chunk of meat to make pint meals. I have come so far learning on my own to be somewhat self sufficient but have so for to go. I made some canned meals before and they were so good and hope I can replicate them lol. Thanks for all your video's I have learned so mush 🙂 WOW I just notices I have the same (looking) canner.
Thanks. Great explanation and details. I've never canned anything before. Im going to buy a pressure cooker and do this. You made it look so simple i think i can do it! Thanks
@@PretribisALieUrDeceived There is a difference and not everyone is aware of that. I suggest when you get your canner to do a trial run with jars filled with water so you can discover your stove's sweet spot to maintain pressure. I am finally about to buy the digital canner. Canning takes forever at my altitude on the stove and heats up my kitchen way too much. Plus I have a glass top and really should not be running a canner on it. Anyway, have fun with it. There are a zillion videos out there on canning.
I bought an All American 921 Pressure Canner, and it is a tank. Not cheap but will last forever. Once you start canning, you won't want to stop. The idea of having a meal on a shelf, that you don't even need to heat to eat is such a relief if power goes out or like a few years ago, where you couldn't go to a store or didn't want to go or were forced not to go. I wish you all the best in this journey, you won't be disappointed and don't be afraid, it's very safe.
Great videos! I've always wondered why pressure canning meat over water canning. Brisket. Yum. Have you seen the prices of Brisket lately? Costco has $40- $200 for a slab. Wow! Thanks for the videos and the knowledge.
I cut up 2 porkloins today in cubes 4 1 gal freezer bags, what a job just to cut meat, 30 lbs in all, since I am going to use as is, I got a head start cutting meat to 1x1, and set to freeze
Do you can neats veggies meals ext? I do more meals to heat anyway necessary and eat. I love your bread in a jar that is one thing i was thinking about and bought a lot of water only pancake batter that i canned like flour and labeled for instructions. I wonder if biscuits could be done that way? I ordered canning books. I just like watching your videos us all commenting together helping each other out and doing. I live very small farming community in Oklahoma. We are getting a lot of rain right now. Which The Lord has graced us with bc we need it. Thank You Christ Jesus - all to You Lord i owe 🙌♥️🙏.
PLEASE make sure you put some Crisco or other cooking oil on all sides of that rubber gasket. I've had the lit be so stuck on the pot I worked for a longtime to free it. If there is still internal pressure on the pot run tap water over the lid to neutralize that internal pressure.
A great video, but how about having a part 2 where you fast -forward two weeks, or another video where you cook something up a few weeks later using the meat you made here? But, regardless, this is a very useful video. 😁👍
What you need to worry about with canned proteins is botulism, and more accurately botulism toxin. Holding an internal temperature of 85C for 10 minutes will denature the toxin, if present, and make the food safe to eat.
I brown the ground beef first, and drain off the fat / grease. fill the jars and add water to the one inch mark. Salt also added. But I use half the amount of salt. Because you can add salt after, if needed, but you can't take away if you have too much salt. I put the salt in the jar first, then add the meat, and water.
Quart jar holds about 2.5+/- pounds of chopped or stew meat. If you had 500 lbs of boneless beef, that would give you about 200 quarts. Unless you didn't can the steaks and made chili and stews with other ingredients 🤷
![[LIVE] : ONE ลุมพินี 88 | คู่เอก "ป้อมเพชร vs อัสลามจอน"](http://i.ytimg.com/vi/1ZqTVVbMgbo/mqdefault.jpg)
I love that you work for God and your fellow man. So far, you're the only one giving the best tips and the best advice. You've not held botulism information hostage like many, and I can't tell you how much I appreciate that. If it weren't for you, I would never have overcome my fear of botulism. Thank you for being you. I'm positive that I'm not the only one who appreciates you. You remind me of me. I work for God and I do it for free. I was born this way. I couldn't try to change, if I tried or if I wanted to. It's who I am. ❤❤❤
Thanks ❤️ working towards that eternal retirement plan. lol 😂
@@SurvivalHT 🙏 Amen! God sees you. ❤️
Well said!
Thank you for the details. I just started canning 3 weeks ago. I am pulling the freezer meat out of the freezer and canning for longer storage and to free up the freezer space. It is amazing. With this video, i am ready to pull my brisket out and can it. Thank you for having a calming voice. Thank you.
May I ask do you use a electric pressure canner? I'm a beginner. Sooooo many choices ❤
I usually melt a bouillon cube in a couple of cups of water to top the jars, then no need to add salt.
Excellent video, I've got to clear out my freezer of venison, turkey, ham, chicken, and burger. Rough times are here, time to step up my preps. Thank you again. God Bless!
Just got the Nesco smart pressure canner...WOW canned over 200 of different meats and it goes so easy. love your stuff
Where did you get it from ?
You must be eating some exotic types of meat!
I don't know if I could name 200 types of edible animals.
@@Valchrist1313 I think he meant to say over 200 jars.😂
@@Valchrist1313 nope just a lot of regular raised right here meat, and a ton of it soooooo here we go...lol
@@lisawiedemann8946 AMAZON great deal thinking about getting another
Thank you for simplifying what feels like an overwhelming undertaking!
Love using tallow for cooking.
I started canning meet potatoes meals in jar mostly for family. I do both water bath and pressure canning. Thank you for your kindness compassion and sharing your knowledge. God bless us all. 🙏♥️🙏
Most thorough video I have ever seen on canning. You explain everything so well. Thank you 😊
I agree with you %100 about a tough cut becoming fork tender after pressure canning. I just don't buy "good" cuts of meat for canning anymore because why spend the extra money to get a good product when you can spend a lot less for a good product? I also think that new canners should start with meat. It is the easiest food to can. I didn't. In fact, I was afraid of canning meat for a long time. Once I decided to try, I found out that I had really wasted a couple of years of preserving meat for no reason.
Looking forward to your rebel canning video? Thanks for this info.
Use my smaller jars for fruit and vegetables, now it's time for me to practice using a few larger jars if possible. Thank's from La.
I use the funnel so I don't have to worry about too much grease on the rim. It's still a good idea to wipe it anyway. I've been waiting for a video like this to come along. Thanks. I've never canned meat before. Just peaches and tomato's and a few veggies from my garden.
Great video, thanks. I have 10 pounds of ground beef i'm going to can and plan on buying a chunk of meat to make pint meals. I have come so far learning on my own to be somewhat self sufficient but have so for to go. I made some canned meals before and they were so good and hope I can replicate them lol. Thanks for all your video's I have learned so mush 🙂 WOW I just notices I have the same (looking) canner.
Thanks. Great explanation and details. I've never canned anything before.
Im going to buy a pressure cooker and do this. You made it look so simple i think i can do it!
Thanks
Pressure canner.
@@reibersue4845
Cooker, canner, whatever.
😆😆😆
No, big difference. Pressure CANNER@@PretribisALieUrDeceived
@@PretribisALieUrDeceived There is a difference and not everyone is aware of that. I suggest when you get your canner to do a trial run with jars filled with water so you can discover your stove's sweet spot to maintain pressure. I am finally about to buy the digital canner. Canning takes forever at my altitude on the stove and heats up my kitchen way too much. Plus I have a glass top and really should not be running a canner on it. Anyway, have fun with it. There are a zillion videos out there on canning.
I bought an All American 921 Pressure Canner, and it is a tank. Not cheap but will last forever. Once you start canning, you won't want to stop. The idea of having a meal on a shelf, that you don't even need to heat to eat is such a relief if power goes out or like a few years ago, where you couldn't go to a store or didn't want to go or were forced not to go. I wish you all the best in this journey, you won't be disappointed and don't be afraid, it's very safe.
I love your presentation, easy to follow steps in a short time of watching.
I am so impressed with this young lady,wish I was 30yrs younger
Thank you my friend. I wanna see you do this with the water bath🤠 I'm gonna do a water bath either this sunday or monday
I’m uploading the water version right now
@@SurvivalHT Thank you very much. I do have a question. Can we water bath blueberries, and will they come out mushy or will they be still firm?
Great videos! I've always wondered why pressure canning meat over water canning. Brisket. Yum. Have you seen the prices of Brisket lately? Costco has $40- $200 for a slab. Wow! Thanks for the videos and the knowledge.
0 - Zero trust to F. D.A. Or anything they say and/or recommend.
Ditto. Zero trust.
Great presentation 👍👵🏻❣️
Most excellent. Just found your channel. Keep up the good work!
Thank you and I am a new subscriber! Im excited to learn from you! 🥰
Such great information! Thank you!
A much needed video thank you 🙏
You are the best! Thank you
Very well taught and thank you.
Thank you for this!!!
I cut up 2 porkloins today in cubes 4 1 gal freezer bags, what a job just to cut meat, 30 lbs in all, since I am going to use as is, I got a head start cutting meat to 1x1, and set to freeze
Nice job.........I think I better sub this channel. You are giving out some really good information.
Thanks.
Do you can neats veggies meals ext? I do more meals to heat anyway necessary and eat. I love your bread in a jar that is one thing i was thinking about and bought a lot of water only pancake batter that i canned like flour and labeled for instructions. I wonder if biscuits could be done that way? I ordered canning books. I just like watching your videos us all commenting together helping each other out and doing. I live very small farming community in Oklahoma. We are getting a lot of rain right now. Which The Lord has graced us with bc we need it. Thank You Christ Jesus - all to You Lord i owe 🙌♥️🙏.
Thank you great video and info
PLEASE make sure you put some Crisco or other cooking oil on all sides of that rubber gasket. I've had the lit be so stuck on the pot I worked for a longtime to free it. If there is still internal pressure on the pot run tap water over the lid to neutralize that internal pressure.
Where do you get all your Christian shirts? I love them
A great video, but how about having a part 2 where you fast -forward two weeks, or another video where you cook something up a few weeks later using the meat you made here? But, regardless, this is a very useful video. 😁👍
Will do
thanks for another Great Video God Bless you and your Family may you always walk in the Light
Another option is to add vegetables to the leftover beef to make a quart. 😊
What seasonings do you add?
Survival HT a few years ago i canned some homemade chilli.havn't tried it yet.yur thoughts.
If the seal is still good and it looks and smells fine, it should be fine. Just heated up first to make sure.
@@SurvivalHT thats what i thought just wanted a second opinion.ty
What you need to worry about with canned proteins is botulism, and more accurately botulism toxin.
Holding an internal temperature of 85C for 10 minutes will denature the toxin, if present, and make the food safe to eat.
What if you don’t have a temp stable pantry can you still store canned goods
I’m enjoying watching ur videos
Brillant🥰👍
What was the level of water pleas in the canner
Can you do it with chicken still on the bones? Like legs and thighs?
Yes
So, use a roast if want to make beef over rice or potatoes
Can you cold pack hamburger or does it have to be cooked first? Thanks in advance.
I brown the ground beef first, and drain off the fat / grease. fill the jars and add water to the one inch mark. Salt also added. But I use half the amount of salt. Because you can add salt after, if needed, but you can't take away if you have too much salt. I put the salt in the jar first, then add the meat, and water.
Trying to learn this in the Netherlands so measurement translation is a thing. How many servings will a completed jar give?
About 4 or 5
But it depends on what it is. Cause if you use it to make a stew or soup then it could feed as many as 10 or more
One quart jar is roughly one litre, one pint is roughly 500 ml, if you ever see a half pint that is 250 ml
Do you need de bubble meat or when you press meat it works?
No need to de-bubble
Can you do it with ground meat?
Yes
You do need to precook the hamburger or it will all be a solid lump and you need to drain the excess grease before canning.
@SurvivalHT, please show us how
Interesting we always washed everything before canning
If you live over 6000 feet like I do you need more pressure
Stupid question, Can I crack jars full of eggs and water bath them, and or if for how long>
❤❤❤❤❤
👍👍👍info 😃💪🇺🇸❤️
I wonder how many quart it would take to can a cow?
Quart jar holds about 2.5+/- pounds of chopped or stew meat. If you had 500 lbs of boneless beef, that would give you about 200 quarts. Unless you didn't can the steaks and made chili and stews with other ingredients 🤷
10 lbs of pressure for all altitudes? All. 10 to 15 is what I heard. Many use 15 lbs for higher altitudes. Are you near sea level? Just checking.
I am at sea level so adjust accordingly
I thought you couldn’t put a pressure cooker on a glass top stove
You can if the burner is strong enough and it’s easier to regulate the temp
Check your canner. Some are too heavy. For example I can use my presto on my glasstop but not my all-American because it's simply too heavy and large.