I had to smile when I saw the meal in the jar contents. I make the exact same recipe for my dog - minus the seasonings! I can’t get my dog to eat plain kibble so I top it with this combination of beef and vegetables. The good thing is that I can make extra, add seasonings and use as a base for shepherds pie! Thank you.
This looks so easy. But is this a tested canning recipe? It’s so dense I’m wondering if it got into the kill zone and if so for long enough. Pam from rosered homestead did a fabulous video on pressure canning meat sauce with several electric canners and the stovetop presto. The stovetop got into the kill zone for the right amount of time. But others didn’t because of the thickness of the sauce. She found that you needed to can pints for 90 minutes if the ingredients were thick
Yes kids, I liked and subscribed to grandmas channel. What a great video. I had tossed back and forth if I wanted to get the Presto pressure canner but after this video, I think I need to get me one for my birthday. Thank you for sharing how to use the canner.
Two Presto canners...both as soon as they went off warranty stopped holding pressure, walked past one in use one day and could hear it leaking air...beware always that they do not leak air. Unlike the Nesco they are to be airtight. I now am using two Nesco as the price was affordable. I have a older glass cook top that will not support a heavy canner. Had to buy the stainless steel steam canner as the aluminum one marked up my cook top. All of life is a learning lesson. I am almost 70 and new to canning, love to can meats and meals in a jar. Thank you for this video..a new subscriber to your channel.
Thank you for sharing. I am one who is discovering a renewed fondness for basic, simple foods that you can actually TASTE. I didn't appreciate it at all when I was younger, but now? Give me just some meat and veg and we're good!
I think you did a great job of explaining this canner. I also have one and use it regularly. I do have one concern though. It looked like you didn't precook the hamburger before canning Ground beef MUST be cooked before canning per the USDA canning book you showed.
just because FDA did not approve it means that they have not tested it. big difference. I can like this all the time with no problems. FDA approved shots they were not safe. I would never trust them.
Did you add water or liquid to the jars? Also, I thought we are supposed to add warm/hot food to preheated jars but I like the idea of raw pack with frozen veggies.
When raw packing meat, you add cold (room temperature) meat to cold jars and add them to cold water in the canner, bringing everything up to temperature at the same time. To hot pack you add hot meat to hot jars and place them into a canner that contains hot water. Hot to hot and cold to cold. USDA says so, Center for Home Food Preservation says so. This way you don't end up with cracked jars. Frozen vegetables should be brought to room temperature and processed for time as fresh vegetables. Don't forget to de-bubble!
@@kilroygirl7347 Thank you for affirming that for me. Been watching a lot of canning videos, I have a canner I have not used yet, and was considering getting the presto electric in addition to my other one(for smaller loads and lower heat in the house.) The Presto Electric has a mandatory jar preheat feature and also "rosered homestead" did some tests with the canner that I am "iffy" about getting it since I am at a high elevation. I think I have decided on the I pot max(instead of the presto electric) for some small canning jobs.
Twice, you said to put the regulator on the back but you didn't, you replaced it to the original spot. So, why say you're going to place it on the back of the machine when you don't? What you did makes sense, what you said doesn't. Just confused.
I had to smile when I saw the meal in the jar contents. I make the exact same recipe for my dog - minus the seasonings! I can’t get my dog to eat plain kibble so I top it with this combination of beef and vegetables. The good thing is that I can make extra, add seasonings and use as a base for shepherds pie! Thank you.
This looks so easy.
But is this a tested canning recipe? It’s so dense I’m wondering if it got into the kill zone and if so for long enough. Pam from rosered homestead did a fabulous video on pressure canning meat sauce with several electric canners and the stovetop presto. The stovetop got into the kill zone for the right amount of time. But others didn’t because of the thickness of the sauce.
She found that you needed to can pints for 90 minutes if the ingredients were thick
I've had this canner for one year this month. Absolutely love it.
Yes kids, I liked and subscribed to grandmas channel. What a great video. I had tossed back and forth if I wanted to get the Presto pressure canner but after this video, I think I need to get me one for my birthday. Thank you for sharing how to use the canner.
Two Presto canners...both as soon as they went off warranty stopped holding pressure, walked past one in use one day and could hear it leaking air...beware always that they do not leak air. Unlike the Nesco they are to be airtight. I now am using two Nesco as the price was affordable. I have a older glass cook top that will not support a heavy canner. Had to buy the stainless steel steam canner as the aluminum one marked up my cook top. All of life is a learning lesson. I am almost 70 and new to canning, love to can meats and meals in a jar. Thank you for this video..a new subscriber to your channel.
Well that sucks, they are expensive to keep replacing. So far I have not had any issues. I hope it stays that way, lol.
I have the same one and I love mine too!!
Thank you for sharing. I am one who is discovering a renewed fondness for basic, simple foods that you can actually TASTE. I didn't appreciate it at all when I was younger, but now? Give me just some meat and veg and we're good!
I think you did a great job of explaining this canner. I also have one and use it regularly.
I do have one concern though. It looked like you didn't precook the hamburger before canning Ground beef MUST be cooked before canning per the USDA canning book you showed.
Precooked and rinsed
just because FDA did not approve it means that they have not tested it. big difference. I can like this all the time with no problems. FDA approved shots they were not safe. I would never trust them.
nice idea could add some potatoes also. thanks for sharing.
I just found your channel and subscribed right away! I love this idea for healthy meals for my hubby!
Great meal idea.
Why can’t you leave the pressure valve on and turned to vent during the venting time?
Just curious, what's the point of heating up the jars if they will probably be cold by the time you get them in?
What happened to adding water and getting the air bubbles out
I was going to ask the same. I thought I missed seeing that happen.
The kids said to like and subscribe so I did!
So are these shelf stable? Or are these for the fridge? How long do they last?
Yes very stable, it is pressure canned.
Did you add water or liquid to the jars? Also, I thought we are supposed to add warm/hot food to preheated jars but I like the idea of raw pack with frozen veggies.
Hot water, room temp food.
@@Grandmashomesteadhaven Thank you!
When raw packing meat, you add cold (room temperature) meat to cold jars and add them to cold water in the canner, bringing everything up to temperature at the same time. To hot pack you add hot meat to hot jars and place them into a canner that contains hot water. Hot to hot and cold to cold. USDA says so, Center for Home Food Preservation says so. This way you don't end up with cracked jars.
Frozen vegetables should be brought to room temperature and processed for time as fresh vegetables. Don't forget to de-bubble!
@@kilroygirl7347 Thank you for affirming that for me. Been watching a lot of canning videos, I have a canner I have not used yet, and was considering getting the presto electric in addition to my other one(for smaller loads and lower heat in the house.) The Presto Electric has a mandatory jar preheat feature and also "rosered homestead" did some tests with the canner that I am "iffy" about getting it since I am at a high elevation. I think I have decided on the I pot max(instead of the presto electric) for some small canning jobs.
That’s right. The meat should be cook for hot jars and the veg defrosted. Or keep the jars and water cold with cold food
So when did you put the green latch down when it started canning you didn’t show that.
You canned uncooked meat?
You didn’t do them one at a time?
Twice, you said to put the regulator on the back but you didn't, you replaced it to the original spot.
So, why say you're going to place it on the back of the machine when you don't? What you did makes sense, what you said doesn't.
Just confused.