Hey Tiffany, I discovered something else that might help. I like to keep a good amount of fat in my jars (flavor) like you had with your broth. I learned to leave extra head space bc the fat boils & gets under lids. I also have only been canning a year and have done quite a lot. I rely on some pretty knowledgeable people for teaching & advice and that came from them. One of the worst combinations that siphoned or didn't seal is meat, fat, & tomato. Idk why. I just make sure to leave 1.25 to 1.5" headspace, especially if there's something in there that can still expand (cooked meatballs do, cabbage, other veggies). I hope that also helps you out. I've had almost no failures since (except for some new jars with lids that almost half failed for no reason so I wont use the lids on those jars, I replace them with others we trust & know seal). Many Blessings from Deborah in West Virginia! PS - love the response from your son! 😂
Thank you for taking the time to talk to me about this! Much like you I am sure, I have been learning over the last year since I made this video thanks to folks like you! 💜💜💜 I appreciate you 🤩😊
It took me forever to find out what was happening because 8 had never heard of this before! I had to reach out to other RUclips channels to find the answer 💜💜💜
I really like that you showed the mistake and how to fix it thanks so often people try to make everything look perfect for RUclips most of the canning people seem to be very good about sharing their true experiences and how to fix it
It right not to put fresh onions, etc in meatballs, but you can in the broth/sauce. If you finely dice, & then cook until translucent, & add bread crumbs, you can then add it to the meatballs. You can find a lot of recipes for it. Another great thing to can meatballs in is bbq sauce. You can use it in many things.
No breadcrumbs when canning. Potpourri prepper used blitzed mixed veg instead which I thought was a great idea as it binds snd makes them lighter without adding bread 😊
Tiffany, I have been thinking. (and messaging you about jars not sealing.) I have used numerous brands of flats and a wide variety of types of canning jars. I realized canning this past weekend that I have NEVER. EVER. had a seal fail with a Weck jar. So, what is there that Weck doesn't have that the 2 part lids have? The variable is ME! The Weck lids are really on there. With clips. And they are on there tight. Back before I knew there were a million rules about canning (like, we used to just can, you know?) I used to really put the lids on much tighter. And I used to not have fails. One other thought - you can with alot of fat. I have heard that can be an issue.... delicious, but an issue. Also something we didn't use to think about.... Leaving canning in the canner overnight can also result in something called flat sour - All that said, I love your channel. I enjoy your humor. I support you. And your process.
Thank you so much! I really appreciate you! I have only recently learned of weck jars. Thank you for your support! I hope you are having a great day!!!
Thank you for being truthful. Im a 60+ grandma and ive had alot of failed seals lately. I came to the conclusion the 'new lids' have a shelf life. I had a fail on my annual chicken stock in pressure canner and a fail water bath canning apricots. Alot of work and disappointing. The lids were probably 4 or 5 years old, so i tried apricots again using new lids. Then i had 100% seal! Yea! But, you taught me something. When canning stock i ran into multiple problems. I decided the past canning sessions it seemed to take too long to come to pressure. That overcooks things. So, i decided to get a new seal for my canner. Well, its really old and nobody had one. I had to order a chi... knock off. Refrigerated stock and waited. After canning, the lid would not release. I tried every 30 minutes. Four hours later, my husband comes home and it was all he could do to open the canner. And only one sealed. I set it aside. A month later, i checked the seal, and it had loosened. Sooo disappointing. I feel your frustration.
Also.... Those are gonna be fire meat balls. Chil powder exponentially heats up in canning. I had to rinse meatballs repeatedly to get them so we could eat them. Myself, I'd add hot sauce when serving and omit all pepper powders.
That's such a bummer. Sometimes the rings loosen up in the canning process. and need to be tightened when taken out of the canner and still hot. They look good!
Just an fyi I have had several fails lately with Ball lids and I started heating back up my lids and that has worked for me as well. I know it says we don’t have to do that but i have not had a fail since
Tiffany that’s really awesome to learn about! I have been moving across the country this past week, so I am just getting caught up with your videos. I am glad you could reach out to Leisa & figure out the issue & share it with all of us….it just goes to show…the science of cooking doesn’t always allow for convenience! Oh & your son is adorable…”I have to protect myself from identify theft.” Lol!
I also know that some canning videos don't tell you to take the lids off and wipe with your vinegar put on new lids re- can . I'm not sure you didn't say how long to begin with at what pressure but you can do a do over. Sorry . Happened to me over and over. One was an expensive beef stew. Thanks for sharing
Just saw your video for the first time. Loved it, but I’m wondering how they turned out? I’ve never thought of putting chili powder or cayenne powder in meatballs
I’m so excited to see that boys face again! I’m glad you figured out what was going on!
Important information! I would have done the same thing. Thanks for sharing.
Thank you!!
Hey Tiffany, I discovered something else that might help. I like to keep a good amount of fat in my jars (flavor) like you had with your broth. I learned to leave extra head space bc the fat boils & gets under lids. I also have only been canning a year and have done quite a lot. I rely on some pretty knowledgeable people for teaching & advice and that came from them. One of the worst combinations that siphoned or didn't seal is meat, fat, & tomato. Idk why. I just make sure to leave 1.25 to 1.5" headspace, especially if there's something in there that can still expand (cooked meatballs do, cabbage, other veggies). I hope that also helps you out. I've had almost no failures since (except for some new jars with lids that almost half failed for no reason so I wont use the lids on those jars, I replace them with others we trust & know seal).
Many Blessings from Deborah in West Virginia!
PS - love the response from your son! 😂
Thank you for taking the time to talk to me about this! Much like you I am sure, I have been learning over the last year since I made this video thanks to folks like you! 💜💜💜
I appreciate you 🤩😊
It is so great to see a young person canning. I wish more would learn. I loved your video and look forward to seeing more.
Thank you! 😊
Thank you so much for letting me know not to leave my jars in overnight. I have been guilty of that. Loved your video.
It took me forever to find out what was happening because 8 had never heard of this before! I had to reach out to other RUclips channels to find the answer 💜💜💜
Tiffany thank you for letting us know about this finding so I don’t have this same problem. I really enjoyed this video
We are all in it together 😃😍
I really like that you showed the mistake and how to fix it thanks so often people try to make everything look perfect for RUclips
most of the canning people seem to be very good about sharing their true experiences and how to fix it
Thank you! 😊
It right not to put fresh onions, etc in meatballs, but you can in the broth/sauce. If you finely dice, & then cook until translucent, & add bread crumbs, you can then add it to the meatballs. You can find a lot of recipes for it. Another great thing to can meatballs in is bbq sauce. You can use it in many things.
BBQ sauce! Great idea! Thank you!! 😀😃
No breadcrumbs when canning. Potpourri prepper used blitzed mixed veg instead which I thought was a great idea as it binds snd makes them lighter without adding bread 😊
That’s really good to know!!! And those meatballs look soooo yummy.
Tiffany, I have been thinking. (and messaging you about jars not sealing.) I have used numerous brands of flats and a wide variety of types of canning jars. I realized canning this past weekend that I have NEVER. EVER. had a seal fail with a Weck jar. So, what is there that Weck doesn't have that the 2 part lids have? The variable is ME! The Weck lids are really on there. With clips. And they are on there tight. Back before I knew there were a million rules about canning (like, we used to just can, you know?) I used to really put the lids on much tighter. And I used to not have fails.
One other thought - you can with alot of fat. I have heard that can be an issue.... delicious, but an issue. Also something we didn't use to think about....
Leaving canning in the canner overnight can also result in something called flat sour -
All that said, I love your channel. I enjoy your humor. I support you. And your process.
Thank you so much! I really appreciate you!
I have only recently learned of weck jars.
Thank you for your support! I hope you are having a great day!!!
@@hamakuahomestead7741 you got me thinking....
You must like them hot! My mouth is on fire watching you heap it all in but I’ll follow the idea 😂😂😂
💜😂
Thank you for being truthful.
Im a 60+ grandma and ive had alot of failed seals lately. I came to the conclusion the 'new lids' have a shelf life. I had a fail on my annual chicken stock in pressure canner and a fail water bath canning apricots. Alot of work and disappointing. The lids were probably 4 or 5 years old, so i tried apricots again using new lids. Then i had 100% seal! Yea!
But, you taught me something. When canning stock i ran into multiple problems. I decided the past canning sessions it seemed to take too long to come to pressure. That overcooks things. So, i decided to get a new seal for my canner. Well, its really old and nobody had one. I had to order a chi... knock off. Refrigerated stock and waited. After canning, the lid would not release. I tried every 30 minutes. Four hours later, my husband comes home and it was all he could do to open the canner. And only one sealed. I set it aside. A month later, i checked the seal, and it had loosened.
Sooo disappointing. I feel your frustration.
Also.... Those are gonna be fire meat balls. Chil powder exponentially heats up in canning. I had to rinse meatballs repeatedly to get them so we could eat them. Myself, I'd add hot sauce when serving and omit all pepper powders.
Nooo!!!! That is so heartbreaking!! I couldn’t imagine 😘
Don't be discouraged! You are doing great! Brothy things tend to have issues with fast or slow temperature changes.
That's such a bummer. Sometimes the rings loosen up in the canning process. and need to be tightened when taken out of the canner and still hot. They look good!
Thank you for sharing your mistake. You have saved me from making this particular mistake, so I can make a different one!! 🤣
That’s exactly right 😂
I was wondering about canning meatballs; thanks for sharing. I would leave out the chili powder and cayenne pepper, but that's just me!
💜💜💜
I was going to let you know that a cookie scoop works great for uniform meatballs, but yours look terrific hand formed.
That would be a lot better! Takes forever!! 😉
Some rings have double seals if you don’t check them. B
Just an fyi I have had several fails lately with Ball lids and I started heating back up my lids and that has worked for me as well. I know it says we don’t have to do that but i have not had a fail since
That is a good thought! Thank you!
I was wondering about that!
Tiffany that’s really awesome to learn about! I have been moving across the country this past week, so I am just getting caught up with your videos. I am glad you could reach out to Leisa & figure out the issue & share it with all of us….it just goes to show…the science of cooking doesn’t always allow for convenience!
Oh & your son is adorable…”I have to protect myself from identify theft.” Lol!
I just saw this one. So sorry I didn’t see it before! Did you get moved all good???
Thank you for watching!!!
(He is adorable 😆)
I also know that some canning videos don't tell you to take the lids off and wipe with your vinegar put on new lids re- can . I'm not sure you didn't say how long to begin with at what pressure but you can do a do over. Sorry . Happened to me over and over. One was an expensive beef stew. Thanks for sharing
Thank you! I love learning!! Thank you for watching! ☺️
I decant mine into bags and freeze or if it’s one put in the fridge and eat within 48 hrs 😊
Just saw your video for the first time. Loved it, but I’m wondering how they turned out? I’ve never thought of putting chili powder or cayenne powder in meatballs
The flavor was really awesome! 🤩 I would recommend putting in the spices. For sure 👍
What was the bake temp and time?
I don’t remember what I did in the video… but when I google it, 15 minutes on 350.