Running Out of Freezer Space? Do THIS With Meat Instead!
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- Опубликовано: 4 июн 2024
- Freezer space is always scarce... Try this old-fashioned technique for preserving beef that doesn't require long-term electricity!
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I had a proud moment this morning while watching this video with my daughter. She said "look mom , she cans just like you do!" ❤ I was so proud she associates me with that skill. I did have to fess up and tell her I actually learned it from you 😂. Thank you for continuing to teach these skills so I can learn and then teach my kids.
YES! Sooo very important to "pass it on" to the next generation!
In both 2021 and 2022 I took advantage of the deep discounts on whole turkeys prior to Thanksgiving. I roasted them to *almost* done, stripped all the meat, and put the carcass back into the roaster with dehydrated veggies, herbs, and seasonings to make bone broth. The meat was then canned w/ the broth and the remaining broth canned for future soups. Such a great investment!
I’ve been canning meat for years and we absolutely love it. It’s protected from a grid down emergency. It’s cost effective (not paying for electricity to store it months on end) and my fav is convenience. Ready when we are. Love it!
For 2 years I've been canning ground beef as well as chunk beef, diced chicken breast and whole thighs, ground italian sausage and breakfast sausage patties. Useful for so many different things and canned in jars sized for portions in meals just for my wife and I. Frankly, at half-pint size for diced chicken breast (for salad) and the breakfast sausage patties (4 patties) it's a bit cumbersome, but works perfect for just 2 people to prevent waste.
I just make normal amt and have leftovers in a few days
Or I’ll eat the same meal twice in a row
Just started canning a year or so ago. I love having food ready to go. Yes, it takes some time prepping the meat and canning it. But look at how much food (or how many meals) you made in that amount of time. It's awesome. I'm big on buying when things are on sale. Now I don't worry about freezer space anymore. Thanks gal...always good videos and good camera work. Jesus bless.
“Real life baby”. This one statement is what makes your various media outlets so unique and honest. Your instructions are always so easy to follow.
I love your real life kitchen. Thanks for always being real! Most people’s kitchens look exactly like yours. If you are cooking, canning, and feeding people you have various things going on in your kitchen at once. I love to can my beef in many ways. One way is to add blended onion and cabbage. Then I dump it in a pot add a jar of my potatoes and carrots and heat up. Remove meat and veggies and thicken broth. Pot roast in 10-15 minutes. It’s great. Thanks for sharing your content!!
My favorite part was seeing your kitchen. I love how real life you are❤
I used my canned beef and canned organic mushrooms to make stroganoff today.
I can chicken, pork, sausage, bacon, beef, and it’s so quick and easy to make many things. I load up on sales and can away. When I do ribs, I make them Asian inspired and different flavors. Also with chicken…I do curry spices, pho spices, Mexican spices, etc…
I don’t precook my meat because they get extremely tender in the pressure canner.
Today I’m cooking beef bone broth and I like to add mushrooms for extra umami. I can the mushrooms separately from the broth. ❤
I love canned venison its so tender most canned meat is very good.
You need a freeze dryer. I've had one for a year and it never stops running. AMAZING...
Have you ever looked at using the German brand Weck for reusable canning? A little pricier, but lasts. We grew up canning currants with them in Germany
My wife is German and told me how European canning jars and lids are a bit different but after researching them I found them to be a bit expensive but pretty cool with the glass lids
I appreciate the view of a real working kitchen complete with beggars, I mean helpers.
Husband and I grew up on working farms. I grew up in the Mississippi Delta. He grew up in the Midwest. We are older folks. His Mom did not preserve or can. My entire family grew food and preserved. We did not back then nor do I now, add salt to my canned meats. There are a couple of reasons: 1)Some folks can't have salt. 2)If I need to fix pet food, they need to have salt free. Our meats are always delicious and soooo tender from the pressure canning. No salt is just a personal preference. We love the convenience. I'm a nurse. After a shift, I'm looking for easy and fast. 👍
Love the video, but let's talk about that gorgeous stove!!!! I forgot you got it. Soooo pretty.
Love your channel because you always have "real life" content. My kitchen is small so no matter what I'm doing there is always stuff everywhere. 😊
Our kitchens will look that way when we’re cooking and doing all the things.
I missed your video's!
Harvest Guard has both single use gaskets and Reusable gaskets. The single use are bright red.
Grandpa Glen says you have so good children there. Now I am hunger for some of the can meat my mom and grandmothers made. Have you tried fish you can take just about any lake fish - jack, suckers, walleye, and etc. leave the bones in and put a little ketchup at the top - prairie canned salmon! yum
When I was young when I would help grandpa do some work where we wouldn't return home for a day or so he would take jars of can meat, potatoes, carrots and an onion we would heat it up all together and we would have stew.
I decided to immediately can all of the goat that we process in the homestead. It looks gross in the can but It is the most delicious way to cook goat. We then save our lamb and pork for fresh cuts from the freezer.
Canning beef has become my favorite thing to can! I also brown the meat as well because it makes the finished product SO much better!!!!! Our favorite way to prepare is to melt 4 T butter in a skillet with 4 T flour. Stir until it is browned like the color of the broth in the jars of meat. Pour the broth from the jar into the pan, stirring constantly. May need to add a little water to get to a good gravy consistency. Add beef, simmer until warm and season to taste. Serve over rice or mashed potatoes. SO SO SO good!
Me, too! Beef/pork/lamb roast in gravy. It's the best.
Hello and Good Day from IOWA! I will be watching and learning more. TYVM
Thanks for easy no nonsense instruction - inspiring!
Thanks so much...I have waterbath canned for years, but have just been hesitant to pressure can...this was a very thorough informative video
Outstanding! Thank you Jill. ❤
Pulled pork, ground beef, 🐔 breast, or thighs, turkey breast, beef/pork/lamb roast .
❤ it all. And so versatile.
I can have a 'roast dinner on table in 30 minutes. [Easter was lamb roast, squash/carrot mix, fancied couscous; friend provided dessert & instapot mac&cheese onsite-🎉].
I needed some lids today I ordered some from for jars and will try them.
Hi Jill I have found a gallon coffee pot and use that for filling my jars. It has been a game changer. I found it at a garage sale.
For jars lids are the best I have ever used!
Freeze drying is the best solution. A little pricey on our upfront investment, but worth it. Could you show freeze drying?
Loving the real life kitchen ❤️
I can meat also, for many years and also love it. Great guick room. The lids you are using are made in China.
❤❤❤❤
Thanks for sharing!
Much love from southeast Wyoming
Z&F
Thanks for the wonderful vid and info. Wish I had known this years ago! Don’t can any longer but you inspired me to cook more! 👍👏🌞❤️😎
Thank you for fast forwarding.
Love this!
These look so good I need to can some mpre beef Thanks for the reminder
love your vids.. keep up the great work
Really liking your videos
You may have already done this so if so, sorry for asking. Can you do a video showing how you use the canned beef in meals? ❤
One more reason to love a ginger !!!
Thank you!
For Jars lids are definitely the best! I may have enough to last me years.
Canning meat is one of my most favourite things in preserving
Add some beurre manié to hot jar contents (skillet works great) to make a tasty gravy. One of our favourite ways to eat this.
We can all of our meat. It sucks when you lose power and a 1000 bucks of meat goes bad.
Thank you for showing the real kitchen! Mine looks like that 90% of the time!
Thank you !,!
Totally agree Jill…we have been moving from freezing items to home canning them over this past year.
We used to put up freezer, sweet corn, and we moved to canning sweet corn.
We have also begun to home can our meats as well. We have pressure canned chicken, beef, pork, ham, ground beef, plus beef-stew, & ham and bean soup.
They are all awesome !!!
God bless you Jill for your amazing channel 😳 We love your family!!
PS - you wouldn’t by chance be attending the Modern Homesteading Conference the end of June in Coeur d’Alene ID with Melissa K Norris and Josh & Carolyn Thomas would you??
Lot of investment in jars n equipment compared to bags for the freezer u already have for frozen foods
I think dehydrating might be the sweet spot
You rock . Love browning the meat first
We canned deer meat last winter, it's great! Also, keeping freezers somewhere that stays cold in winter like an unheated shed or porch is the best option. We have one in a shed and one in the porch. They almost never run in winter. The one in the shed is a dinosaur, and needs replacing; it struggles in the summer somewhat but that's when we have less stuff in it. That one is our chicken and deer hide freezer (still have 4 hides to process from hunting season!).
Deer meat? Like, venison?
@@YeshuaKingMessiah of course.
I like browning beef in beef tallow, which boosts the beef flavor. 😋
Good to know what exactly is finger tight. Thanks
Great Video!! Question - how’d you heat your jars? Boil in water - just run hot tap water or in the oven?
Pint of can meat beef or turkey or ?
Pint of can diced tomatoes
One cup freeze dried shredded cheese
Half pint of beans black or garbanzo or ?
Half pint of additional vegetable carrots or corn or?
Herbs and spices you like
Stir it all together in a dutch oven and heat until bubbling hot.
Dearest Jill, I am about in a panic I need to make sure that you are publishing another Planner. I have loved and used 2023 planner so much I think I can’t live without one for next year. Please let me know when I can pre order next years planner.
We're hoping to have the 2024 planner ready by the end of October. Watch my emails and social media for the announcement. Stay tuned!
hey there. I don't know if you are aware of this, but if you take raw meat, with a small piece of pork fat, one on the bottom, middle and top of meat, you put meat with the 3 peices of pork fat, no water and pack tight, no water, and put in pressure cooker for appropriate time.
I love your videos.
I have been canning meat, we love it and yes very convenient
Thank you for using best practice canning! Of course you can can an old way that is less safe, but why?
Any specific tips for already frozen beef? Ok to thaw in frig and can?
Have you tried using those 5 in 1 electric pressure cookers? I use them all the time to cook in. All you have to do is figure out what time duration to set for the high pressure cooking. They are more set and forget. You might have to adjust the time for your elevation and thing you are doing. There's no pressure adjustment on those.
Not comfortable relying on those yet, maybe?
How trimmed would pork ribs need to be to put in the jar and pressure can
U mentioned that u have met the owners of For Jars. Can u tell use where they r located? Where r the lids manufactured?
can you cut gaskets from food safe sheet silicone or rubber?
You should get a freeze dryer
Do you have recipes for this canned meat besides “roast beef with potatoes and carrots”?!
The other thing about pressure canning is that is faster. I always can some of our meat when we Butcher. Then I have portable meat, great for camping and busy times.
Do you have one for chicken or fish?
I've had botulism. It was the worst type of food poisoning I have ever had. Use the pressure canner!
I had purchased my reusable lids with gaskets using your coupon code. Scared to use them on everything but did try with 1/2 my canning that year. I also heard that the gaskets are not what they claimed and are in fact a one time use. I’m going back to the metal lids I’ve used in past. My question is, and I’m sure you have lots of them too, is what are you going to do with all your plastic reusable lids? Will you continue to buy their one time use ones? I’m so leary of trying any new brands anymore. I’ve been canning meat for years. Mostly venison and i raw pack it and no liquid added. It makes its own liquid as its canned.
Most of my ground venison goes for taco meat of burger patties. Do I season it first for the taco meat? Can this canned ground meat still be turned into patties for burgers?
I understand that For Jars lids are made in China. Have you tried Superb lids? Next time I buy, I'm going with Superb since they are American made. I just wondered if you had tried them.
can you pressure can frozen meat after you thaw the meat out?
Could you add onions or carrots to it to make a ready made stew?
You can do beef stew with all the veggies. One inch head, process Quarts 90 min, pints 75 min. 15#s pressure.
Good video Jill. You are a amazing woman :)
I'm in scottsbluff ne, do you sell your meat in smaller sections than 1/4?
Wow. I've never seen the magnetized tool you used to fetch the canning lids out of the hot water. Where can I find them?
I got mine at Walmart.
Will an electric pressure cooker work?
Boy it's weird how often we're on the same page, I literally put chicken from the freezer into the fridge to thaw to do exactly this today. Isn't boiling the water somewhat redundant though? It's going to boil in the canner anyway. I also never heat my jars for that reason.
I am so terrified of canning because of the horror stories I was told as a child about pressure cookers! 😩
Please don't be afraid. One you process a couple of things, you will be so ready to can all the time! It's addictive!
I was terrified too. I had my canner probably 5 years before I tried canning anything. Once you do it and see how easy it is you will become addicted like Colleen said. I can beef, pork, chicken, sausage, bacon, soups, beans….
I turned a bedroom into a pantry because I needed the room. 😂❤
I understand your worries BUT - canners and processing information are so much better now than from the days those stories came from☺ - From Jill to Homesteading Family & Living Traditions Homestead - take a little time watch their vlogs or many others on RUclips - you’ll be ready in no time👍🏼
What is your favorite way to use this type of beef ? I always like to try new ways to use the canned meat. Love it !!
Since you became a talk show streamer I've really missed your canning videos. Still think you should catalog them and sell monthly membership rights to retrieve them when needed.
When are you going to get together with that other homestead streamer lady and do cheese?
Does the meat taste washed out since it's in a water brine?
Do more. MORE!
The cows getting loose was an obvious sign! Milk us lady! Make some cheese!
Homesteader? More like Hotsteader. Boom.. hey somedays.. you just gotta Winger-it.
Can I use Bone broth as liquid instead of water ... Im new to pressure canning and have no clue 😊
You definitely could, any kind of broth would make it tastier than just boiling water.
One question, what way to you prepare fish for long term storage other than freezing??? Strangely enough I don't think I have seen any videos on storing fish??? Everyone will probably jump right on salting. I hate salted fish and I dont really think salted fish is al that good for you anyway.
Silly question, but do you need to keep the rings on after completion?
No, if you are talking about regular lids and rings, take the ring off after the jar has sealed and cooled.
@@monisawright3838 thank you
I’ve canned for decades and never canned meat. I don’t know why,I just never did it. I should try it once.
I started canning meat two years ago. I love it! I think it’s easier than canning vegetables, plus I’m saving more money by canning meat that’s on sale
I canned meat for the first time after my freezer went out!
You waste so much space with those shelves for your canned goods, you could easily double the shelving and store more food. Depends on the weight the shelves will support. Mine support 3,000 pounds and I ordered double the shelves. Maybe you have loads of space, it's nice to conserve, buy shelving once to last for life.
You have too... won't have electric eventually
Oh, thanks for showing the poopy-butt, it really shows the dirty side of homesteading! lol lol lol
I love canning meat!
I'm not gonna buy canning supplies that aren't made in the USA. No matter how small the company is.
This video randomly popped up in my suggestions. Downvoted and told RUclips to NOT recommend just because it's annoying when RUclipsrs try to sham for views by "Doing THIS instead".
I boil my meat... eww you say, not so says I... Heard of boiled dinner, same... purposed to cut down on grease and increase longevity. You can leave in fridge overnight and 'pry' off the grease and cold pack, or straight up hot pack, done both. Use wide mouth... so much simpler and readily available as compared to regular nowadays. Buy out of season and use in season... You may need order out of season at your local hardware but a least they'll have them in warehouse. Once a novice and now fantasizing semipro... That first time with a pressure canner can be daunting and apprehensive...💥No you won't, it'll be okay. Just getting into cold packing raw meats.. 36 quart of chicken legs and wings done both, dug out of freezer and grocery markdown. Now, where's that beef...? Pork Bellies:👨🌾Take care
No pressure canned. Sorry. Non US YTers can meat with teaspoon of vinegar in water bath for like 90mins, I think. Increased acidity. Also, a sliced onion...antibacterial properties maybe.
3 hours
sharpen you knives please. if you cant find someone local who can