Buy Meat Now! - Stock Up & Preserve With No Refrigeration Needed | Canning Meats 101
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- Опубликовано: 8 сен 2024
- Buy Meat Now! - Stock Up & Preserve With No Refrigeration Needed | Canning Meats 101
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Thank you for explaining the 15 pound weight method. I can now stop fretting if I am at right weight to altitude when canning. Have Great Day^^
Hey prepper, please do not tale any pets for any jabberz, because they are NOT what we are told anymore. Even for you or loved ones, either. If u had a number, I'd call you. Also don't rest near anything digitol, and unplug all applyyances when not using them, and keep a hammer or glassbreaker in your veh. Things that can be controlled by 'others' ARE being, and are causing harm and worse.
Also know we should be baking or boiling everything we use, esp the white liq moojuice. Things are now added..
Alaska prepper, I thought you don't eat carbs any more 😊. I was surprised to see rice and beans on your plate
1:25 Easiest method
I don't mean to rain on your parade, water bath Canning has pressure Canning beat all to heck as far as ease of operation and the requirements as far as equipment goes.
I know what you must now surely be thinking, but consider this: When has the FDA, actually, the federal government for that matter EVER done anything with your best interest in mind?
I water bath 3 hours in a rolling boil. This method has worked SUCCESSFULLY for hundreds of years.
For sure!
Hope you don’t get sick. My grandmother was born in 1894 and she canned meet but she did it under a pressure. Period.
@allaboutmycats454
Thanks. I hope the same. My grandmother and your grandmother were about the same age. Mine lived to be 93. My mom passed @ 98. Each ate water-bathed meat and somehow survived the ordeal.
Water bathing is how the Amish can nowadays.
If you have pets, you can turn the freezer-burned meats into pet food. Helps make space and it doesn't go to waste.
Great idea
I will also be canning for my pup! They deserve better food than what the “ pet industry “ is giving them!
@@rdaalways2286Absolutely!
That's why they should get fresh meat that you would eat from your freezer...not freezer-burned meat.
I never thought of that. Great idea . Thank you .
I found some ribeye in the bottom of my freezer that I had vacuum sealed in 2014 I cooked them and they were just as perfect as the day I bought them. They were 10 years old and juicy and tasty.
I love my vacuum sealer as well!
Vac sealer is great not just for sealing for freezer, have sealed jars with crackers, works great extending shelf life
Had the same results with 5 year old vac sealed t bones.. great
Takes up less space in freezer using vac sealed
People have found Animals in Ice floes that were Fit to eat. ( Mastodons was one I’ve heard of.)
I have canned meats since 2015. I still can some once in awhile. After my husband passed away, I cleaned out some of the meat in the freezer and canned it. Which I ended up with 21 pint jars of shelf stable meat. I have been preparing for tuff times since 2014. I bought things for heat to heat up the house if needed. Next was cooking. So I have a variety of ways to survive. Thank you for all your ideas and suggestions. Hopefully more people will listen to you and be able to take care of themselves.
Sorry for your loss and I'm glad you were able to get things together for yourself and others in your family. Blessings
I pressure can roast beef, chicken, and ground beef. Everything is raw pack except the ground beef which I brown up before placing in the jars.
Great job, how long does that canned meat last?
@@juliabrown5948 i try to use it within 3 years but honestly as long as it remains safely sealed it could go beyond that. When I open a jar I look at the contents, smell etc. If it looks ok and smells ok then I use it because you re reheating the meat to warm it through.
I canned chicken last week. I ended up with 19 quarts of meat and 32 pints of broth. I also did cold pack and hot pack. My first time canning.
For God sent not his son into the world, to condemn the world, but that the world through him might be saved. John 3:17
Canning is better than freezing if the power goes out.
What about solar freezer or a biodigester powered one
@ kevinmithnick9993 shhhh can't tell them about earth batteries
That's why I don't freeze very much, if any, meat. I've had the freezer die and lost a LOT of meat that cost at least twice as much to replace. These days, it would probably be twice *that amount.
My family started canning (2020!) because of your videos, Brother. I can't tell you how grateful we are. God Bless you and your family, Rudy!
Our restaurant supply store had Pork Serloins for sale for $1.79#, rushed down and found they had packages that were dated to sale for 50% off. We bought 3 @.90¢ a pound. Came home and made pork burger with bacon ends. Pork cube steak and serloin steaks. Already had enough pork canned. This week we found Beef Tenderloin for $2.49, canned 5 pints for the pantry. Canning meats and beans are easy, and a great way to store proteins.
Thanks Alaskan Prepper for encouraging people to keep on prepping.🥰
My dad would cold pack deer meat with banana peppers. It was so good.
That sounds really good 👍
That sounds like it would be very good
Meat is easy to can and has a lot of ways to use it. I've used Meat that I've canned and used 15 to 20 years later
Without freeezing it ?
@@andresdemeyere9006 yes you don't freeze it
Hi everyone I live in Puerto Rico and boy is it hot here, if I can meat would it last long? Thanking everyone in advance, GOD BLESS 🙏🙏🙏
@grannygrump7425 wow, that long?
@@hildarodriguez5597 I have taken my canned Beef to Cuba & the Hot weather in the House, had one jar pop open. Storage above 30 was not good. Experiment with a little first, just a few jars.
You forgot to mention, although it was obvious, that when raw-packing meat, you do NOT add water. The meat makes its own broth. Even if it doesn't make enough to completely vover it, the meat is still good.
I love this content, anyone who wants to preserve discounted meats this is the best way to do it on a budget.
I started pressure canning beef and chicken last year. I can honestly say it’s more delicious than any canned chicken I’ve ever ever had.
And… you do know that it is real, and not fake meats like some of the chicken has been.
I HAD HUNDREDS OF CLASSES THROUGH OUT MY WORKING LIFE IN THE AIR FORCE AND A BIG POWER PRODUCER RETIRED NOW BUT WHAT I MUST SAY YOU ARE THE BEST INSTRUCTOR I LEARND FROM.VERY EASY TO LEARN FROM AND SMOOTH.THANK YOU FOR A GREAT SHOW.
I just opened a jar of pork from 2015 that somehow got put with my jam and had been shoved back in a case, it was as perfect as the jar from 2020 I also opened!
I've canned meat for years. It's great so you are absolutely correct. I don't pack my beef or pork as tightly. I add some water and a beef bouillon cube. Makes a wondeful gravy. When I process my homegrown chickens I'll put them in whole in a 1 or 2 gallon ziplock freezer bag (depending on the size of the chicken, usually 2 gallon), fill with water and freeze. Works great. Prevents freezer burn. I thawed and opened one 3.5 years later and was like the day it went in. Thank you for your videos.
Thank you for the information. I DO love my gravy! ❤
@@rdaalways2286 You're welcome and me, too!!!
That's a great idea on how to prevent freezer burn!
@@Dancinbear1995 Thanks!
@@OBXDewey we did the water trick with catfish and bass and deer meat we ate a bag of each that was 10 years old in freezer and was actually not bad at all but im always careful with food like that, im getting brave to actually can now :D
Wonderful! God bless you and God bless America!! 🙏🇺🇸
@AlaskaPrepper my first thing I ever canned when I started pressure canning 2021 was ground beef. Now we love all kinds of canned meats. My husband actually prefers canned meats as it makes them so tender!
I started canning chicken thighs for my cat who was getting skinny due to a hyperactive thyroid. Exactly that same method. in small jars, without salt. Its' much cheaper than canned cat food, and he gets dry kibble during the day, so all the other nutrients are provided.
Providing livers and other organs can help
@@tracenixon5487 Thaks, I will add these!
There are NO nutrients in dry kibble. The industrial food companies want us and our pets sick or dead! Give only meat to your cat, and raw chicken hearts or liver, and its health will improve! You can buy nutrient combos for pets and add them to the meat and also some salmon oil (search homemade food recipes for pets)
There is great comfort in having food insurance put back in the form of home canned goods
Testifying to the value of that food saver. I BBQ ed pork chops i sealed 4+ years ago last night for dinner. Verses the freezer burnt swiss steaks in a zip lock only 1 year old.
I got mine as a hand me down.
I pressure can Beef and Chicken with the vegetables to make a simple soup base. Throw in a pan and heat up, a couple scoops of flour, and it becomes a stew. So many different uses.
I am canning all meats. Hope all is well. Lv and prayers to all.
My wife was afraid of canning meats. So I started canning our meats two yrs ago and started with canning 2 hams and 2 turkeys when they were on sale during Nov and Dec. We tried one each a few weeks later and they were fine. Since then expanded to canning, chicken, beef, pork, and sausage. I agree with adding just salt because it gives you flexability in how to use the items you canned. Since it's just the two of us, we generally can 1/2 pints and pints since meat isn't the focus of our meals. I use the quart jars for making things like chicken noddle soup(the noddles are made separately). I love the idea of stocking up when you find a sale and the ease of making a quick meal. The other advantage is having meat put away that doesn't need refrigeration.
I am brand new to pressure canning. I noticed A.P. did not put any fluids INSIDE the quart jars. I am glad I am watching this video because this was news to me.
Meat is absolutely the easiest to do
It sure is! We are finishing up our stash of 2017 ground beef and stew beef right now. Tastes great and there isn't even a hint of being 'old'.
Once I learned how to can. I 've been canning everything I get my hands in
5:48 Using vinegar to wipe the jars rims cuts through and removes any fats/grease that might interfere with a good seal.
I'm just going to buy a Half cow vacuum sealed and freeze. I am sure I will can much as well. Hallelujah.
Sounds great!
Both are great ways to preserve food.
Well. Can't say for everyone. My grandmother taught me to can meat as well as smoking meat, and even how to make salted meats. She never had a pressure cooker. Only water bath. In all the years at the farm never had bacteria issues with her canning. Meats, veggies, jams, jellies, and she even made her own wine using different fruits like muskadine grapes, figs, and even pears 1 year. I know she even had her own mothers for to make vinegar. My wife got me a vacuum sealer a couple years ago. Never used it. I still use the old school method of water freezing. We use the foods before they go bad. Which is usually within a year. Good advice though. Easy to do. Few issues.
I want to learn to can the old way by water bathing.can you explain how long she water bathed her meats plz
I just love the way you explain in detail step by step how to do this. I have been wanting to do this for sometime but have been very skeptical and afraid I would do it wrong and end up with food poisoning. 🤷🙂 Your new fur baby is the cutest girl. Thank you so so much for this very detailed video. Blessings to you and your family.
The same for me also! This video was wonderfully done. I like visuals best. It seems to be easier for me.
Thank you !
I have pressure canned with a stove top canner, to get the knowledge of doing it. But I prefer to use my Presto Digital canner. While I have electricity, it is an almost foolproof way of canning. It really tells you what steps are next along the way.
I've learned to pack meat only in wide mouth. It's just more of a challenge to get the meat out of the regular mouth.
Some of you might not know this, but if you ask your local store butcher you can get those big cuts of meat. Cause not everyone lives near a Costco, Sam's club or something similar to those.
You CAN water bath can meat-3-4 hrs for non-acidic food. The Amish have done it forever.
Our Aldi has ground beef for 2.29 a pound. Not going to admit how much I bought. Lol. I filled a lot of jars and rendered the tallow for frying.
Took me til I was 64 to use a pressure canner! Used water bath canning for yeats but my mom was afraid of pressure canning and made me scared of it. What a waste! I was hooked the first time I tried it! Will never afford a freeze dryer. So canning , drying and freezing is what I do!
Pressure cooker/canners changed to be safer with multiple pressure vents
Well you are braver than me I waited till I was 74 but am loving it my favorite is canning corn beef and Saint Patty's day is coming it will be on good sales.
You should always put the salt/seasoning PRIOR to wiping the rims. Granules can fall on the rim and mess up your seal.
Hi Rudy. Just ate canned brisket from 2017 yesterday!🥰
My Mom and Grandma canned all the produce we grew and meats, from pie filling to venison.😋 I live in the upper peninsula of Michigan so my basement is cool all year and that extends the shelf life of most all foods.
Who else is watching this expecting the worst of our economy in the upcoming months?
Yep.
I'm preparing now!
Yes, I know things are gonna be awful..
6 months later. Way worse!
Nato and Russia are just edging those nuke detonators
I have not started canning yet, need to buy a canner, but am getting jars and lids a few at a time. Your video is very thorough and makes it look easy. I appreciated the info on freezing meat, as that is what I'm doing now.
If there is a rural king near you they have a 16 qt pressure canner $59
I asked my mom to teach me how to can. Her response was she sent me home with her canner, no instructions or booklet and told me to figure it out. I did.
@@tracenixon5487 that sounds good.. I’ll check on that too
Please...Don't put it off any longer. I started last year. It's really not difficult. I was nervous at first but if I can do it you can!!! 😊❤
In my venison, I like to add a small clove of garlic, 2slices grn pepper, lil pinch tyme and oregano. So good😋
Your meal looked delicious. I too have been canning everything that I can get. I picked up a fresh picnic and studded it wih garlic and rubbed with goya spice blends. Into the sous vide for 24 hours at 165° . In the fridge now cooling down. Tomorrow fire up the grill and finish it. What we don't eat soon will be canned.
Sounds delicious!
I plan on spending more time outside this coming year. Starting with the backyard!
I will be cooking outdoors some.
Getting the feel of the outdoors again sounds great. 👍🏻
Rudy, that's exactly how I pressure can meat and vacuum seal too.
OH yes Lulu and your other girls will get along just fine love your fur babies 😘
I don’t know what algorithm put you in my feed, but I’m glad I found you!! This video makes pressure canning look super simple. Can’t wait to try it.
And yes, vacuum packing meats works for elk and venison too. I received some packed and frozen in 2018. One pack was ground elk. Used it in Hamburger Helper and it was delicious!
Thank you so much🎉
i appreciate all your videos about preserving food❤
I have eaten meat that is vacuum sealed and frozen after 5 years and they were fantastic. No freezer burn at all. The meat was still fresh and tender. I really love to vacuum seal many things whether I freeze them or not. Everything keeps really well as long as the seal is not broken. You can vacuum seal flour using a paper lunch bag, just put the flour in the bag - fold the bag over and vacuum seal it, same with sugar.
No big deal BUT why isnt YT sending notifications...
I ALWAYS miss the lives
Grrrr😮
Love the food saver. Found some four year old trout that I sealed and it was as fresh as if I just pulled it out of the water. It's a money saver 😊. May the good Lord watch over you and your family and friends. Peace and Love 😊
Great advice AP! And as you say, always let the pressure come down naturally! If you don't, you'll open up a canner full of soup cause all the liquid in the jars seeps out from boiling with no pressure to hold the lids down tight while they're cooling; ask me how I know... 🤔
Rudy, I so enjoyed this show. I loved the lessons about the meat…especially the pressure canner. Thanks
I just bought 7 Boston butts and canned then this past weekend
My grandmother’s pressure cooker blew up. No idea what caused it. Supposedly nobody was in the kitchen. I wasn’t. Just heard a BOOM!!!
She was canning tomatoes. She ended up painting the kitchen.
Probably a food or hard water plug in the vent pipe. They do need maintenance. ❤
@zerp, Thats what scares the shyte out of me about canning with a pressure cooker, but I watched a vid canning in a water bath, takes longer but no worrying about blowing up anything
Amazing!
I have never done raw pack on meat. Always cooked and heated jars. From what I could gather with raw pack you don’t heat your jars up?
If that’s the case how awesome!
No heating of jars. That is correct.
I love your canning & cooking videos. Thanks for sharing 🙏😎🏝🏖
Yummy yummy yummy! Thanks for sharing this with us. Great video 👍 I learned a lot.
FORJARS actually recommends heating your lids . I think that’s why they have high seal rate.
I never heat my lids and I only use Forjars lids. I had only one out of hundreds that didn’t seal and I believe it was because I overpacked the jar. Not enough head space.
The ball lids where not sealing even when lids in hot water. Forjars lids are great.
@@jrae6608 yes! I was getting 50% fail rate on my Ball lids! Almost gave up canning!
I’ve cold packed meat for many years and now with all the new safety measures in place no one should be scared of it
Looks amazing! You’ve been a voice of sense and practical advice these last four years ❤
Celtic is my new favorite salt🎉
Great video sir! I have 25# of canned ground beef with Mom's tutaledge. She's a pro at this but I'm just learning. You can fo it folk's! 😊
I really enjoyed your canning video. I am plucking up courage to do this. You made your video very clear. A very good style of presentation. Thank you
Love the video. Your canning videos are some of my favorites. I need to cook and can pot roast. It's my favorite meat. Need to can it before it gets even more expensive.😬
Last week I made some soup with some chicken I canned back in 2014, I think my oldest home canned stuff is from 2012, I should probably eat that and can some new stuff in those jars.
That's what I do. So easy to do.
Before placing lid on jar, You can use a jar vacuum to remove air. (As a Pre Pressure Cooking) Just to remove air before putting a lid on.
Not for canning. Vacuum sealing should only be used for dry goods (oatmeal, rice, beans,flour,etc) to be stored on the shelf . It has no place in waterbath or pressure canning.
@@danniemcdonald7675 I was meaning it to be used as a way for removing air instead of a spoon.
@georgeparrault9945 But it would seal the jar. Then the good would not process correctly and would not be safe. Follow the process.😊
@@danniemcdonald7675 Use it on Jar before putting lid on, It’s just another way of removing all the air.
Afternoon yall
That looks marvelous! I purchased a lot of meat for canning this weekend. I like that canner, it looks much easier to use than the one I have. Thank you for the demonstration and recipe. Blessings
Good job AP. Glad to see you canning . Have A great day.
Canned meat doesn't look too appealing in the jar, but just TASTE IT, because it tastes NOTHING like how it looks..lol! And I always boil everything before jarring it. The last cold pack I did was peaches, and half of the jars busted in the canner. I said NEVER AGAIN will I do cold pack. That was 20 yrs ago and it has served me well to boil before packing.
Cold packing meat works well. Never had a faulty one yet
I cold pack chicken and pork, beef needs to be just browned will finish cooking in canner, when cold packing need to start with cold canner, have only lost 2 jars in 35 years
@@tracenixon5487 I cold packed my beef roast and turned out good
The important thing is to hot jars into hot canner and if raw pack, put the cold jar into a cold canner. If you put a jar of cold food (raw pack) into hot water, thermal shock can lead to broken jars.
Cold (actually, room temperature) food, cold jar, cold canner. Hot food, hot jar, hot canner.
Good afternoon!
Hello
Thx for filming this and sharing it with us.
That lentil and rice look delicious. Did you post a video on making that?
Thank you. You taught me how to pressure can several years ago. I have the same pressure canner.
Great video and very informative! Love the new addition to the family! 💕
So nice to see you do a cooking video again 👏👏👏
A 23qt or 16qt canner can hold 7 qt.jars. i use a presto brand.
5=230*F
10#=240*F
15*=250*F
Thank you for sharing your video. I’ve never can but I’m thinking of starting ,I’m by myself so I don’t need a lot but I do want to start.!
Nice to virtually meet you.
I’m on AK also.
Thanks for your step by step procedures and safety points. I’ve no experience yet.
Ap: I found some beef liver from a grass-fed cow that we purchased like four or I think even 5 years ago... We unpacked it and I saute it with onions and butter and garlic last night for dinner... It was awesome... The farmer put it in white paper and then sealed it in a FoodSaver
New subscriber here today! I so appreciate all your positivity for pressure canning meats/ chicken as well. I have been a canner for about 20 years and have a good supply as well speak. It’s a little scary for a beginner, but give it a try and follow a longtime canner like yourself. The teachings are priceless
Great video and very informative. Thank you for starting at the basics.
Your video is beyond fantastic!❤️👏 Just found you and have subscribed. God bless you!!! 🙏
i found vacuum sealed steaks in the bottom of my dads freezer that ere 28 years old, they tasted delicious as if they were from that year, really good!!
AP, I greatly appreciate your video as I would like to be able to put meat up.
Thank you so much 😊
Please remember that many viewers live in places like Africa, where some have summer night temperatures of up to 26-29°C. Are pressure canned meats safe at these temperatures? I don't have a pressure canner, so I store my water bath canned meat in the back of my fridge racks against the cooler plate.
Suggest you DON'T use iodise salt
I appreciate you sharing your knowledge with us.
Save for Freeze Drier. Stores for longer, well less weight and easier to package.
I'm so glad you are doing canning videos again. Hooray!
I dont know why but things about canning, preppers or any of those things in general just amazes me
Thank you Rudy ✝️❤️
This video was amazing just the whole personality of the guy that did it explaining everything and the whole process of how he did it very good video
I need to get busy canning more meet. I usually do hot pack but I’m try cold packing next. I also have a dog called LouLou.
I am a new subscriber. Enjoyed your content and presentation of it.
😊💐
Thank you Rudy