Canning Breakfast Burritos in a Jar
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- Опубликовано: 22 янв 2022
- Survival, old school, trapping, fishing, camping, mods, hacks, canning, hunting, skinning, prep, preppers, cooking, long term, fun, edible plants, edible animals, guns, DIY, tincture, medicinal, living, skills
I must say that it is wonderful to see the way they pray together over even the most frugal meal and give thanks to our Lord Jesus Christ for it. The way a traditional family used to be. I love this channel ❤
why water is sometimes added to eggs when scrambling them A small amount of liquid dilutes them, which stops the proteins from bonding too fast and tightly together. The more liquid you add, the softer and moist the curd. The more fat used, the more firm the texture. Water turns to steam, which helps the eggs puff up more, creating a lighter product.
Great idea. I will have to make a jar to see if texture of eggs will pass for my picky family, if so, the ideas of ingredients are endless, a real game changer, for meal in a jar, ideas. I’d even include the salsa, this way if SHTF, I won’t have to worry if I have any available. I’m assuming you’re fairly new to canning, I love how so many people are becoming interested in shelve stable home preserving. Just a couple tips, always debubble, and make sure rims are clean, can prevent jars from sealing if forgotten. Finger tight - use thumb and pointer finger to tighten. This is always a challenge for newbies and I think maybe why one of the jars didn’t seal. I noticed all the rings were loose. Anytime you’re using meat, 75 minutes for pints and 90 minutes for quarts, no matter the meal. That would be processing time if anyone asks. Thank you for making this video.
Here's some advice. 75 minutes is too long. 60 minutes is meat times. Do 60 minutes. Never, ever, tighten down rings after canning process; the sealant is super soft and you can cut the sealant on the jar edge, making a bad seal. Debubble your product. Always debubble. Once the canning process is over, pressure is off; crack the lid open a bit. Leave for 15 to 20 minutes before removing your jars. Don't turn your jars sideways to knock off water from the lid. You are on the right track to putting food by, just do it safely. So you get months/years out of that product. Happy canning.
Looks great, I'll try it. Unfortunately I think things are about to get a whole Lots worse for food.
Watched twice, and you are a hoot. (Another one of them there words). I definitely need a case of these on the shelf for those last minute grab and go mornings. Has to be better than the toxic waste served from drive through or gas station breakfast. Way too many of us got used to that as tasting normal or, God help us, good.
Rose-red Homestead has a webpage lady with a gadget and she knows about how long they'll last and everything if you would like to watch hers
I thought canning eggs and bacon was not approved by the usda!!!😱😱
Loved the video, going to try it, and the easiest way I found to get that Dang first jar out, is to set one of the rings under one of the jars to make it just a bit taller, then the first jar is a breeze to get out :)
Great! Thanks! Oh, hey, I think that if you tighten your rings onto the jars when you pull them out of the canner, you can cause your lids to pop. Great video!
Made this family loved it, made your burrito in a jar can’t wait to see how mine turned out, Keep up the great videos.
thankyou for showing us this!!! and for saying grace!
I have that same jar, lifter, and same problem. Bought one of the simple little wire ones that works so well.
Great video, beautiful family. Thanks for sharing! I’m definitely going to try this.
Thanks for video and the elderberry syrup tip since canned up several jars preCovid and still have quite a few ☺️.
Love that I just found your channel, it’s exciting to find new canners that think outside the box. With your SPAM slicer, if you rotate the spam after your first cut it cut again it should leave you with a single slice with the knife. I use it for spam fried rice.
What an interesting idea!
Thanks for your video. I've been looking for such a recipe to try. ❤ I love how ya'll said grace. God bless you.
This is awesome thanks so much for this! I will be trying this maybe tomorrow otherwise next weekend.
So glad you are back. Looks awesome! Think I'm gonna try some. I'm thinking I'll add onions, peppers and diced raw taters. Might help soak up the salt. Thanks so much for sharing this recipe with us! Take care of yourself and your family! Can't wait for the next video!