@@777SHW Only water bath canning is approved for an Instant Pot. The Instant Pot Max has a canning setting but is not approved for pressure canning last time I checked.
I did it! Yesterday I canned beef stew, using this video as my guide. It’s the first time I’ve ever pressure canned, and I’m thrilled to report that all six of my jars sealed; they look beautiful!! Thank you, Carolyn, for your instructions and for making it all look so easy. It was nerve wracking at first, but I finally stopped shaking about an hour into the 90 minute processing time! 🤣🤣 You totally walked me through this entire process, and now I can’t wait to do it again!! If anyone is on the fence or reluctant to try pressure canning, follow the instructions given in this video and you’ll be just fine! Your canner will not explode, nothing bad is going to happen! I am 62 years old and this is my first go-around, so if I can do it, SO CAN YOU!! DONT FEAR THE PRESSURE CANNER!! 👍🏻 Also want to add that I have a glass topped stove, and it handled it just fine. I have a 23 quart pressure canner, and my stove didn’t break or crack; everything went amazingly well!
I definitely fear the pressure canner I damn near fainted when it rattled in the video! But this makes me feel a little better. I just don't want to accidentally kill my family or get kicked out for ruining the apartment!
Aww, way to go! I'm 44 and just started canning this year and I am soooo addicted now! 😍😍😍 I water bathed all summer and then pulled out the pressure canner I'd had for 4 years and canned some beans, terrified. And now I'm a canning fiend! 😂
@@TahtahmesDiary there are so many built in safety things on canners now. They rarely 'blow up' but occasionally the rubber vent release valve gets old and will be shot to the ceiling...and you don't want any part of your body to get in that stream of pressurized steam... this is why we are encouraged to get our canner checked over now and then at the state college extension offices here In the US. It is wise to replace the gasket and plug every 5 years or so. And park yourself where you will pay attention if you get sidetracked easily.
With the sad political environment of today it never hurts to have some food your family to fall back on that is nutritious and can last for some time. Thanks so much for this. You make me hopeful for America.
Omg this is amazing. I'm just looking into the world of homesteading and it amazes me what you can do in your own home. I'm 23 and feel like I've entered a new realm of life.
I'm 44 and just started canning this year. If I had learned this at your age, I would have saved my family soooo much money over the years! Great job on starting now!❤️
A hurricane came through one year and I lost about 600 dollars in meat when we were without power for almost 3 weeks. I started canning at that point so I could have shelf stable meats and other foods! I still use my freezer but I like having the canning as a back up!
Our local grocery stores carry dry ice with instructions to safely use in freezers and fridge. Not many people think of that in the event of power outage. It keeps for days.
we had a derecho a few years back that did a lot of damage and power was out all over the state for almost 2 weeks in some areas. On day 2 when the power company said it would be a week before ours was back on , I started canning as much meat out of our freezer as I had jars to put it in. I pressure canned in on a propane burner on my patio.
Heartbreaking lesson. Our freezer died a few years ago and we lost years of hard work of processing the garden mom and I grew every year. Fortunately the memories are there but as good as they are they aren’t as tasty.
When I have a quantity of stew meat to brown, I put it on a large baking tray then put it under the broiler in my oven until the desired brownness is reached. If the pieces are large or if you want all sides browned, stir or turn the pieces on the tray and put back under the broiler. Cuts batch browning time significantly!
I've thought about canning for years, and thought "we should do this", but lacked confidence & enthusiasm. This video got us kick-started. We followed your well explained recipe and it turned out unbelievably tasty & nutritious. Thanks for the excellent presentation! We love your warm encouraging explanations... Simple, heartwarming & old fashioned .... Don't change a thing!
About a week ago I canned this recipe with deer meat and 1 bullion cube per jar, and opened a jar for dinner tonight. 5 stars! The pressure cooking makes the meat so tender and all the flavors intensify. It was super easy to make following along with the video!
I just started with Pressure Can meats a few weeks ago. I use old plastic milk crates, lined with cardboard on the sides, bottom and pieces between the jars. It works great and holds 9 quarts in each. Then I can stack them high for storage. All The best
There is a thing called a false seal. So do not stack jars on top of the lids and remove bands before storing. I used to store with bands on until I learned about this.
I know you probably get hundreds of comments however I need to let you know how amazing this video is for someone like myself that has never even done this once. With all of the craziness going on we have started buying all of the supplies to do this regularly. Thank you so much. I just wanted to let you know how big of a deal videos like this are. Keep them coming.
Tip - finger tight still means sealed pretty good. I made jelly and did not get some of the kids on tight enough and the canning water 💦 got into the jelly jars :(
Love your videos ! I'm learning a lot. My mother canned food for the 8 of us. We had a huge garden about two acres. Almost all of our food was from scratch. I wished that I would have learned how to do canning from her. We literally lived off the land. Dad fished and hunted different animals to put food on the table for us kids .I'm now learning to can from watching your videos. Thanks for sharing your knowledge and experiences
I used to can with my mom, we've made many jars of beef stew among other things. Some of my favorite memories is first planting our garden and harvesting our bounty. Spending time stringing beans and chopping vegetables. I love it.
This is how I fed my Ex's kids for years, I gardened, and preserved everything! Made soups and stews, pickles, dilly beans, and a hole ton of stuff, then we'd buy a 1/4 beef and a pig and freeze that, and can it as the garden came in. rarely had to buy anything from the store. Lots of work, but in January when its -30 degrees and you want a nice vegetable beef soup, just grab a jar and warm it up! Hard to justify all this food on a shelf when you're single though! Great video.
All that food on your shelf will sustain you when the economy collapses and shtf. Tip is to NOT advertise you have extra stores of supplies. Others who did not prep will remember that.
@@tsixeodsneila if your not an end of the world prepper it's still good to have food stores that will sustain you for at least a month in the event of a natural disaster like a hurricane or blizzard. Or in the event you lose your job and don't have enough many to cover bills and groceries.
@Kellen John It is when you have to do all the work. Trust me, I do know how much it is, and with a job with OT in July and August, it kills this way of life
@@billk9628 Shame you didn't find someone that appreciated you, and to not utilize that skill set. Maybe look into a co-op garden so it doesn't soak up a lot of time. If you've a neighbor you're on good terms with maybe put in a little plot with them.
Just letting you know, I have 5 quarts of beef stew processing in the canner right now as a result of watching your video! I have never been one to can things because I didn’t really have to. Food has always been readily available. BUT with the economy as it is presently and the direction it is going, I decided I needed to get me a pressure cooker/canner and a water bath canner and get busy! I am so thankful I found your channel, because you have such helpful instructional videos that make me feel I can do this too! My pantry is beginning to slowly fill up and I feel so good about having ready to eat meals on my shelf when I need them! Thank you so much for the inspiration and helpful videos!
@@flipperc6042 No, the meat is added in raw with the vegetables. This is such a handy meal to have on the shelf for me and my husband. Just heat it up, add a pan of cornbread and you have a ready to eat meal in minutes! Delicious!
My family loves this stew recipe. I was pleasantly surprised at the amazing flavor. I will say Yellow Yukon held up better than Russet. This was one of the most convenient meals to have on the shelf. I'm making a double batch this year.
Oh wow, this just so inspires me and my eyes teared up from realizing that this is truly the holistic healthy way. My husband made me a beautiful pantry a few years ago and I have nothing but 12 ingredient style “snacks” in it 😔 Today he was under the weather, with the flu and I didn’t have everything to make him a home cooked soup. I opened my last can of vegetable “big name brand” soup, added a bit of sautéed onion and garlic, but my heart sank when he asked if it was canned soup. He couldn’t finish it since it started making him nauseous! This is a wake up call for me for sure. Thank you Carolyn and Josh for sharing your lifestyle with us - God bless your beautiful family. 💗 from 🇨🇦
Yes, when a man gives us anything we make it better. He buys the house, we make it a home. Give you sperm, we will give them children. Give me a pantry, I am going to f i 'll it w cannibg, freeze drying!!
My Dad did this same thing when I was a kid. I remember peeling potatoes for days. He also "put up" peaches that he had purchased by the bushel. It's great that you are continuing to instruct because the sterilization factors are so important
I can not believe you do not have more positive comments. My dad bought peaches, tomatoes and citrus. Everything else he raised himself. Your memory of peeling potatoes is the same as my memory of the hours of rubbing sugar into hams, bacon and shoulders. I actually have a jar of corned pork in the pantry to this day.
I don't know why this came up in my recommended and I really can't forsee myself ever canning beef stew, but this was interesting and you are an excellent teacher!
If I ever see discount or clearance products, I buy em and come home to do some canning. It's super cheap way to get your pasta sauces for the year as opposed to buying. It's good to be self sufficient, and also does anyone even enjoy the canned taste of can soup? I imagine this soup wouldn't taste like can.
I absolutely love your attention to detail. And …. I think you are the Bob Ross of canning! Your voice is so soothing. No one could possibly stay irritable or sad after watching your videos.
This is the best, most comprehensive pressure canning tutorial I've ever seen. I'm saving it to watch again and take down notes. Thank you so much for sharing your knowledge!
You guys should be at 1 million subscribers. You teach better than most “teachers”. Thank you for sharing with us your time and knowledge. May God bless you and your family.
This is the first time I have canned stew. I canned stew a few months ago (using your tutorial) and my husband and I decided to try one out for dinner. I heated up a jar, added some spices, and it was delicious. I will tell you that I am not a fan of stew but my canned stew turned out perfect. The meat and vegetables were perfectly cooked, nothing was mushy, everything was delicious. Thank you so much!
I just want to say THANK YOU!!! I was very young when my grandmothers all passed away and I never got to learn their magic! You are a massive blessing to all of us that want to learn all these things! My husband and children are watching your videos with me and they are all so excited to start canning! Thank You so much for blessing us with your amazing knowledge! God Bless you and your family!
I love this! As a beginner I didn’t want to make a huge batch & this was perfect! You’re also a great teacher. God bless you for sharing your knowledge.
My grandmother and great grandmother canned all the time! This video made me think of them! Thank you! One of my funny memories was guessing what great grandma sent us canned she never labeled anything so any time we got canned food it was a mystery! But always tasted great!😁👍
Been wanting to get into canning for about 10 years. Never took the plunge. After watching this I ordered a water bath canner and will be buying my pressure canner in 2 weeks. Thanks for this and God Bless you and yours.
Currently on my 90 minute timer. Thank you so so much for this. I was nervous about canning until I watched your incredibly well made video, multiple times… bought an all American and did exactly this recipe. This is my first time. Thank you- you are truly an inspiration.
Found you by accident, am now hooked. Took the big dive and finally after almost 30 yrs bought a pressure canner ! You have taken the fear of pressure canning away with your fantastic easy lessons. Thank you so much !
Sweet Caroline! Thank you for sharing this skill with us. I hope to pass it down for many generations. You videos are always a joy to watch. Keep shining your light!
For stew, I prep the carrots, potatoes, onions, celery, rutabega, green beans, corn, peas etc, the night before and refrigerate overnight ( can up the next day). I do 2 cases at a time though.
Hi! Are you saying you put the veggies in the jar beforehand or just have the veggies in the frig all cut etc? If the veggies are in the jars, what about the jars being warm beforehand?
@@saltlife1834 If stored at a reasonable temperature and out of the light, indefinitely. Most people say 1-2 years, but if you followed her rules, no limit. That shelf life stuff is just plain not based on the science.
I’ll add that the food starts degrading immediately after harvesting. Canning slows this process. So while a jar of beef stew may be safe to eat 20 years later... it will not be very tasty and will not have as many nutrients.
My grandmother always covered hers with a light kitchen towel to keep drafts from hitting the hot jars and promote even cooling. Y’all create very informative videos. So much has not been handed down and lost.
I was watching this & my husband said, We're making that! Of course he really means he'll provide the ingredients & I'll do the canning lol! But that works for me! Thanks for sharing!!!
I scored 4 cases of wide mouth quarts at Target a few days ago. I thought surely the online purchase was wrong. Nope. Then the next day I found one case of wide mouth pints at the grocery store. They're ALL in my kitchen now. !!!😀😀
Saving my nickles for next springs yard and estate sales..In a way I wish it weren't a probable pathway for cheap supplies, but anyone that knows today's society knows that most don't really know hardship
I was gifted a glutton of wide mouth jars of both sizes this year, but I couldn't find a lid to save my life! Hopefully they'll be back in stock before next canning season.
@@emmaschauer5409 I had to hunt myself.. but I use Kerr, Ball, as well as the re-usables (tattlers)..The Tattlers aren't as easy to use, but they do as well as the other brands once you know "how" And the fact that they are re-usable make replacements cheap
Thank you so much for sharing your wisdom! I love an Elder cousin's pantry filled with all types of cannery. I will let you know when I try it out! God bless you and your beautiful family❤
I love this recipe. I always “brown” my beef in a screaming hot skillet first and save any broth that accumulates in the skillet. Just love the dark caramelised surface on my stew. Brilliant recipe, thank you ❤
I also brown meat in a hot cast iron skillet, no oil, then add the chopped onion to brown them a bit, pour boiling water into the fry pan, adding the best beef broth from searing both meat and onions. No need for bouillon cubes.
Hallo from South Africa. I want to learn canning to take foods with when we camp! Also our power supply in SA is not always stable so this will be great to know how to do.
Also dehydrated foods are good for camping. Use a vacuum sealer if you have one then the dehydrated foods last for years. Lighter weight to pack for camping, no heavy filled jars to carry. Just cook using water. Let sit in water for 15-30 minutes before cooking.
I was watching this without my contact lenses in, and I was 3/4 of the way through the video before I figured out that those are squashes on the counter, and not giant ears of corn.
I did this and my jars over flowed. And we're about 1/3 empty of juice. But they all sealed tight, and this was the best dang stew I've every made/tasted. Thank you so much 💓
It sounds as though your heat may have been a bit too high. Like she says, it's better to heat your canner at a fairly low heat, maybe medium heat, at a 6 if you were to think of your heat settings as going from 1 to 10, NOT 0 to 10, if you se what I mean. In this way the foods in the jars will simmer, not boil for the time they'll be processing, and not boil over like yours did. Think of it as braising the stew, gently, in the oven, instead of boiling the crap out of it on the stove at high heat. That's essentially what you're going for. Try not to overthink things so much, you'll drive yourself nuts. Follow her instructions to start with, and have faith that she knows what she's doing. Once you have some experience with things coming out right a few times doing things HER way, then start experimenting with variations that you might find on others' videos, or just ideas you come up with. Then figure out what goes wrong or right. Good luck!
Caroline is awesome! I love following her canning. She covers everything and breaks it down step by step. She did a pickle test and canned 5 different recipes. First time I made pickles I followed that video. Pickles came out crunchy! Needless they didn’t stay on my shelf long at all!
Thank you! You made this look so easy. It was simple, but prepping all the veg did take some time (especially the small garden carrots I used). I decided to brown the beef cubes prior to jarring as well. All ten jars sealed and they look great. I can't wait to sample my home-preserved beef stew. 😋
Wonderful video with step-by-step instructions! Very thorough and informative. I have been canning ground beef this week, and after watching this video, I will be making some beef stew too! Thank you so much for going slowly and explaining each step of the process so well! I appreciate all the time and effort that went in to making this great video!
@@beckers8686 The only reason I lucked out with lids this year is because I have a tendency to over buy by not looking at what I have first. So when we canned tomatoes this fall, I had a pretty good supply. We also found quite a few boxes of lids that my mother in law had found at Big Lots. That’s another good hint: In the off season, look around outlet stores like Big Lots and Olly’s. Every region of the U.S. has their own outlet bargain chains but those are ours here.
@@winebox yeah my dad got them "before the hoarders" as he says and we combined resources to get through this odd year! I'll definitely be checking out some of the stores you mentioned though thanks for the tip.
Maybe you know this, others might not, check for nicks, cracks, pits on the rim, inside for cracks and pits, outside for cracks this goes for mostly heirloom or inherited jars. Don't throw them out if you find them, if there not to badly damaged because you can still use them for dry goods, jams and jelly, refrigerator pickles, for the fridge and they will keep a little while just make sure to sterilize them. I like it when friends have a box load of jars and they think of me. I try to get a couple back to them filled with a little love.
@@beckers8686 you're just late to the table. If you would have gotten there first others could call you the hoarder. I know you have been seeing this coming from a long way off. That's why you are who you are. Thank GOD for that. I've heard canning is up 800 percent. What state do you live in, just curious? GOD bless and stay vigilant. Lots of love...LOL not laugh out loud. Your thoughts...
Thanks! I did this a few years ago and REALLY need to do it again! We like ours in a shallow bowl with a side of my homemade cornbread ... YUM! Great on a cold winter's night!
Thank you ma’am, I’m a single 55 year old man that is learning from your channel, thanks for your simple instructions, do simple that an old greenhorn like myself, can follow along. May God richly bless, snd protect you and yours in the wonderful name of Jesus:)❤ Ps, my Aussie, loves your intro, honestly, your Aussie looks like my Jenny. Your Collie is beautiful too:)
I’m watching this in Ireland and I’m impressed with how healthy and economical canning is, it’d save so much money. I know so little about canning that I thought you had to use tin cans😁🌟
Hi... I have used your recipe for the past two years now. I add about 1 tsp of beefy onion soup mix in each jar. Tastes wonderful and it gives your stew a nice brown liquid as well. ( I do cut the salt down to 1/2 tsp per jar )
Thanks for the wonderful videos you make. I just made this recipe last week and tried it yesterday...it's delicious! I substituted the teaspoon of salt with a teaspoon of 'Better than Bullion' and loved it.
Holy crud I would love to eat dinner at your house!!!!!! I'm a hungry southern gent. You ain't playen. I'm doing this as I type... Thanks for your time with all this. With this crazy Election year, I'm canning everything I can get my hands on!!! Thanks
This was an excellent teaching video. I know nothing about preserving or canning. This is an utterly random down the RUclips rabbit hole watches. But I must applause this lady. She is a magnificent teacher. I feel I could do this by simply following her clear instructions, so yeah… bring on the apocalypse. Haha Very good! God bless from a backwater Glen in Scotland 🏴
Best part about using water, is if in emergencies, you have it along with your meal. Thank you for this video. So excited to do this!!! Really wish you showed up close important details though like where to end your water etc because ive never done it but still appreciated and easy to learn.
I’m new to canning and only watched a few videos so far, but it’s looking like you should leave 1/2 inch to 1 inch of head space some people say. Idk why etc. but maybe this is a good start for you to follow. I’d assume it’s because some of the food expands like different meats such as chicken breast gets bigger when pressured versus chicken tigh which may not swell as much.
This is a great explanation of how to pressure can stew. I will recommend it when people ask me to teach them how to can. Many people say that they want to learn, but they don’t want to stick around to watch me make a batch of something from start to finish.
Not sure if you mentioned it and I missed it, but after the canner comes up to pressure and the weight is jiggling, you need to lower the flame on your burner to an even heat. I lower mine to a medium low. Its also important to do testing with an empty canner so you know how low you can take your canner and still maintain the proper pressure for the entire 90 minutes.
I’m her lesson she said she doesn’t use her gauge only her weight and that it’s ok to be over pressure. This isn’t how I was taught or how it’s taught on the canning site so I imagine she doesn’t follow our guidelines
@@shannonthornton7387 I'm at 6,250 ft, so I have mine calibrated every year and run it at full blast the entire canning cycle - and vent the steam the full 10 minutes after the air is out. It won't go above 250F, so not risking it. Sea level canning gives you the luxury of moderation.
EXCELLENT instructions!!! So well done and I'm eager to make this super simple beef stew. Beef prices are climbing so quickly, so I'm anxious to get this stored on the shelf before the craziness gets worse! Thanks for a great video!!!
Awesome recipe. I used beef/potatoes/carrots/celery/onions and quart jars. Fantastic taste. Served over white rice. Going to try with chicken and pork soon.
Wow.. I just watched one of your old videos and thought hey, let me go to her Channel, she might not have a lot of followers and holy crap you look like a whole TV show now LOL.... Congrats on the success you are awesome!!!
Thank you so much for this…. I’ve had my pressure canner for over a week now, aching to use it, but just not comfortable enough…. I didn’t feel like I had QUITE enough understanding for how it all works yet, and you just gave the most comprehensive, step by step instructions I’ve heard yet! Thank you, thank you.
Carolyn 💖🙏🏻💐 You are an incredible teacher! This was my first time pressure canning and I was extremely intimidated to try it. It took weeks to get the courage to attempt this and I almost chickened out at the very last minute but decided to follow your video and do it! I absolutely love the videos that you and Josh produce and have learned so much from you in a very short amount of time. My beef stew is resting now and I will see how things turn out in another 18 hours! Thank you so much!
Thank you so much for the step by step using your pressure canner. My mom used to use a pressure cooker. She never taught me how to use it and always told me how dangerous it is and that it could explode. I’ve never been brave enough to try using one on my own but I’d really like to be able to learn to can low acid foods. I might actually be able to move past my fear with your instruction. :)
If I recall correctly, my mom used to add a generous slice of tomatoes in the beef stew for acid, although she canned the tomatoes separately that she added to the stew or beef soup before heating and serving.
You can leave the peels on the potatoes. Just scrub them good, and cut out any brown spots. You can also just leave them in the canner for two hours to cool, and then just take them out by hand.
I've used pressure cookers all my life. I've never heard of putting the weight when the steam gets good! Put your weight at the start. Steam will go out until it builds, then start knocking when it's about right. Never put the weight in when it steam, you will burn your fingers right off. BTW, after you're done sterilizing, except when using glass jars, there is nothing wrong with using a stick to push the weight and make the steam come out. Just use a long wooden stick and make sure the steam comes out at an angle away from any fragile (like a human). But don't do this with glass cans. Because heavy depressurization or temperature changes will break glass jars like mason jars. But the pressure cooker itself, it's safe to knock the steam out. For example if you're cooking a chicken in the pressure cooker.
It depends on the canner. My large canner has directions that say wait until the steam escapes just like hers does. My small canner says put it on before…
I found your channel by accident because i was interested in freeze drying. But I just love watching you. You are very informative without over explaining. Watching your videos makes canning not seem so overwhelming. I enjoy them so much I am going through your bread baking course.
Thank you for your methodical nature and explaining your actions. I watched it once to get the idea of what I wanted to do and then listen to it while I was canning. It worked great for me!
Great recipe and perfect demo for beginner canners. Prepped meals are wonderful for those days where you just be bothere cooking. Being empty nesters, I use 1/2 or 1 ounce jars. When pork shoulder is cheap, it is the perfect budget friendly protien for dinners, provided you trim off the fat. I also use homemade stock rather than water and it packs a lot more flavour.
I love this! Thank you for the steps, I always thought canning was interesting. How long could something like this still be edible while stored properly on a shelf? Sorry if this was asked already
This video has truly inspired me to start canning. I purchased a pressure canner today and I’m doing so much research before getting started. Thank you!!
Fantastic tutorial! So comprehensive - but the one thing I was wondering at the end was...how 'long" are these sealed cans shelf stable for? Would love to know that info. Thanks!
Ultimate quality and nutrition within the first year to 18 months, but really this lasts almost indefinitely as long as the seals hold. Things tend to break down the longer they sit, but safety isn't an issue as long as the vacuum seal is there,
@@sarahburke8955 so why pull the rings off? Are the jars just sitting there with only lids that aren't screwed down? Seems you would leave them on. But I've nvr canned anything in my life but this video sure makes me want to try., 🙂
You remove the rings so you know if the jar has a good seal on it. Keeping the ring on will make a poor seal seem ok -- if the food is starting to rot, the gases produced by the germs will force the lid off.
@@trumpeteer4792 what Cindy said - and that also is a good reason not to store jars stacked, as it can hold the lid down in the same way. Additionally, if you remove the rings every time, you never have to buy more which is far more convenient if you're like me and have tons of thrifted and gifted jars that came without rings - the flat lids are sold separately and must be thrown away after one use but you can keep using the same rings on every batch if they aren't damaged. Another reason is if you live somewhere that sometimes gets very humid, there's a chance of rust forming on the inside of the ring where it touches the lid which is dangerous for the food even if it still looks good
Iv had my American canner for 12years. NEW in my loft. Iv never understood fully how to use it, manual isnt fun to read. Other videos on youtube wasnt easy and clear enough. Felt bad that it's never used. Now I finally can!!! Thankyou so much!
This is a great idea, especially for the times we’re in. Thank you, going to mix and match veggies and meat! 🤗🙏❤️ and enjoy a variety of canned meals! I’m huge into bush craft. This is perfect for that! 😌
Thanks for a great video! I’m new to canning and have been hesitant to can meat because I’m not sure if I’d actually like the end product. This seems like a great entry recipe to utilizing meat. I can see all of the thought and effort you put into your production!
When I worked at the kitchen supply store in my town we sold that brand of pressure canners. They were super popular and the main selling point was that they were made in the US.
I just got the same pressure canners in the mail last night. My other one was ancient and didn't always come up to pressure. I am very excited about trying this recipe as well as many more. Thank you for step by step directions!
![Lethal Company Music Video 🎵 "Follow The Orders" [VERSION A]](http://i.ytimg.com/vi/QeooZB4Z7RA/mqdefault.jpg)
A very comprehensive tutorial delivered with Caroline's usual cheeriness. Soon i will take the leap and try this.
P
Caroline, could I pressure these cans inside a instant pot pressure cooker?
@@777SHW Only water bath canning is approved for an Instant Pot. The Instant Pot Max has a canning setting but is not approved for pressure canning last time I checked.
.
Yuck. I wonder if she only eats all the unfresh foods she makes- it would explain why she looks old for her age.
This lady is the Bob Ross of cooking…. Makes me feel so calm and comfortable… I don’t even do canning, but her voice is just soothing lol.
Was just thinking that before I read this comment lol. I do can but she is the bob ross of canning lol
I was thinking she was the Mr. Rogers of cooking. Lol
Bob 'Ra Ross
Happy jars.
And top it off with some happy little onions.
I did it! Yesterday I canned beef stew, using this video as my guide. It’s the first time I’ve ever pressure canned, and I’m thrilled to report that all six of my jars sealed; they look beautiful!! Thank you, Carolyn, for your instructions and for making it all look so easy. It was nerve wracking at first, but I finally stopped shaking about an hour into the 90 minute processing time! 🤣🤣 You totally walked me through this entire process, and now I can’t wait to do it again!! If anyone is on the fence or reluctant to try pressure canning, follow the instructions given in this video and you’ll be just fine! Your canner will not explode, nothing bad is going to happen! I am 62 years old and this is my first go-around, so if I can do it, SO CAN YOU!! DONT FEAR THE PRESSURE CANNER!! 👍🏻 Also want to add that I have a glass topped stove, and it handled it just fine. I have a 23 quart pressure canner, and my stove didn’t break or crack; everything went amazingly well!
Great job Wendy ! You will love all the things you can preserve now ! Happy Canning!
I definitely fear the pressure canner I damn near fainted when it rattled in the video! But this makes me feel a little better. I just don't want to accidentally kill my family or get kicked out for ruining the apartment!
Aww, way to go! I'm 44 and just started canning this year and I am soooo addicted now! 😍😍😍 I water bathed all summer and then pulled out the pressure canner I'd had for 4 years and canned some beans, terrified. And now I'm a canning fiend! 😂
@@mycupoverflows7811 that’s awesome!! 👏🏻👏🏻
@@TahtahmesDiary there are so many built in safety things on canners now. They rarely 'blow up' but occasionally the rubber vent release valve gets old and will be shot to the ceiling...and you don't want any part of your body to get in that stream of pressurized steam... this is why we are encouraged to get our canner checked over now and then at the state college extension offices here In the US. It is wise to replace the gasket and plug every 5 years or so. And park yourself where you will pay attention if you get sidetracked easily.
I have no intention of canning, and yet I watched this whole video. That is how you know you have a great video! 🤣
You should can, unless you like scavenging for leftovers in a dumpster...
Same
@@burlfaulkii6496 huh?
@@lt9773 it was a joke for crying out loud
@@burlfaulkii6496 just trying to understand. Hence the "huh?" Comment...i didn't think it was a joke because it wasn't funny...
With the sad political environment of today it never hurts to have some food your family to fall back on that is nutritious and can last for some time. Thanks so much for this. You make me hopeful for America.
ever since we got rid of trump I feel a lot safer. I'm a Christian woman, wife, and mother and I think trump is of the evil side of humanity.
Omg this is amazing. I'm just looking into the world of homesteading and it amazes me what you can do in your own home. I'm 23 and feel like I've entered a new realm of life.
I'm 40 and feel the same way! Congrats on starting early in adulthood, you'll be ahead of the curve ;)
God bless you!
I'm 44 and just started canning this year. If I had learned this at your age, I would have saved my family soooo much money over the years! Great job on starting now!❤️
I'm 27 and started canning today 😂
@@bdahar way to go! You will be so happy to have this skill!
Welcome to the self sufficient life!! 😊
A hurricane came through one year and I lost about 600 dollars in meat when we were without power for almost 3 weeks. I started canning at that point so I could have shelf stable meats and other foods! I still use my freezer but I like having the canning as a back up!
Our local grocery stores carry dry ice with instructions to safely use in freezers and fridge. Not many people think of that in the event of power outage. It keeps for days.
we had a derecho a few years back that did a lot of damage and power was out all over the state for almost 2 weeks in some areas. On day 2 when the power company said it would be a week before ours was back on , I started canning as much meat out of our freezer as I had jars to put it in. I pressure canned in on a propane burner on my patio.
buy a generator, we had a crazy storm, 13 days no power in July, we fired the Gen up for a few hours each day just to keep it frozen.
@@diannadavis1362 Wow. Bless your heart for canning all that in the horrible heat. I think our whole state of Wv was without power for weeks.
Heartbreaking lesson. Our freezer died a few years ago and we lost years of hard work of processing the garden mom and I grew every year. Fortunately the memories are there but as good as they are they aren’t as tasty.
When I have a quantity of stew meat to brown, I put it on a large baking tray then put it under the broiler in my oven until the desired brownness is reached. If the pieces are large or if you want all sides browned, stir or turn the pieces on the tray and put back under the broiler. Cuts batch browning time significantly!
Oooo Im going to try this... thanks for the tip.
Great idea!!
Brilliant! Thanks for sharing!
That’s a great idea!!!
You're a genius!
I've thought about canning for years, and thought "we should do this", but lacked confidence & enthusiasm. This video got us kick-started. We followed your well explained recipe and it turned out unbelievably tasty & nutritious. Thanks for the excellent presentation! We love your warm encouraging explanations... Simple, heartwarming & old fashioned .... Don't change a thing!
@danabreshun9624 Apparently it hasn't cured your mental illness you inappropriate posting jackass!
I would LOVE a spiral bound cookbook with your canning instructions and recipes (for when the power goes out)!
That's a great idea, Carolyn! I'd buy it!
Me too
Me too! Me too!!
Me to
Me too
About a week ago I canned this recipe with deer meat and 1 bullion cube per jar, and opened a jar for dinner tonight. 5 stars! The pressure cooking makes the meat so tender and all the flavors intensify. It was super easy to make following along with the video!
Did you blanch your potatoes and carrots?
Did you brown your deer meat....this sounds like a plan for us if the hunt is successful 😉 😀
Be careful as deer meat has been flagged with wasting disease. It cant be cooked or frozen out either.
@@alinededman67 see comment below please
@@Amber-Avalon1972 😂
I just started with Pressure Can meats a few weeks ago. I use old plastic milk crates, lined with cardboard on the sides, bottom and pieces between the jars. It works great and holds 9 quarts in each. Then I can stack them high for storage. All The best
Great idea 👍🏼
That is a wonderful idea
There is a thing called a false seal. So do not stack jars on top of the lids and remove bands before storing. I used to store with bands on until I learned about this.
I know you probably get hundreds of comments however I need to let you know how amazing this video is for someone like myself that has never even done this once. With all of the craziness going on we have started buying all of the supplies to do this regularly. Thank you so much. I just wanted to let you know how big of a deal videos like this are. Keep them coming.
was like this with making fermented chili sauce took me 4 years of watching chillichump finally made my first batch so easy
Tip - finger tight still means sealed pretty good. I made jelly and did not get some of the kids on tight enough and the canning water 💦 got into the jelly jars :(
Agreed!Very helpful.
Love your videos ! I'm learning a lot. My mother canned food for the 8 of us. We had a huge garden about two acres. Almost all of our food was from scratch. I wished that I would have learned how to do canning from her. We literally lived off the land. Dad fished and hunted different animals to put food on the table for us kids .I'm now learning to can from watching your videos. Thanks for sharing your knowledge and experiences
Great job!
Thank you. Living in Alaska I have learned how to can various dishes. After this last Thanksgiving I boiled the turkey bones and got 6 quarts of soup.
Good..can leftovers!
I used to can with my mom, we've made many jars of beef stew among other things. Some of my favorite memories is first planting our garden and harvesting our bounty. Spending time stringing beans and chopping vegetables. I love it.
Your voice is so soothing, You're like the Bob Ross of canning. GREAT tutorial. Thanks so much.
Thanks for watching!
I generally tell mine that if they don't evolve into a fine stew they will not be accepted by all the other stews. No pressure :)
15pounds of pressure
This is how I fed my Ex's kids for years, I gardened, and preserved everything! Made soups and stews, pickles, dilly beans, and a hole ton of stuff, then we'd buy a 1/4 beef and a pig and freeze that, and can it as the garden came in. rarely had to buy anything from the store. Lots of work, but in January when its -30 degrees and you want a nice vegetable beef soup, just grab a jar and warm it up! Hard to justify all this food on a shelf when you're single though! Great video.
All that food on your shelf will sustain you when the economy collapses and shtf. Tip is to NOT advertise you have extra stores of supplies. Others who did not prep will remember that.
@@tsixeodsneila She is not crazy at all and has such great advice.
@@tsixeodsneila if your not an end of the world prepper it's still good to have food stores that will sustain you for at least a month in the event of a natural disaster like a hurricane or blizzard. Or in the event you lose your job and don't have enough many to cover bills and groceries.
@Kellen John It is when you have to do all the work. Trust me, I do know how much it is, and with a job with OT in July and August, it kills this way of life
@@billk9628
Shame you didn't find someone that appreciated you, and to not utilize that skill set. Maybe look into a co-op garden so it doesn't soak up a lot of time. If you've a neighbor you're on good terms with maybe put in a little plot with them.
Just letting you know, I have 5 quarts of beef stew processing in the canner right now as a result of watching your video! I have never been one to can things because I didn’t really have to. Food has always been readily available. BUT with the economy as it is presently and the direction it is going, I decided I needed to get me a pressure cooker/canner and a water bath canner and get busy! I am so thankful I found your channel, because you have such helpful instructional videos that make me feel I can do this too! My pantry is beginning to slowly fill up and I feel so good about having ready to eat meals on my shelf when I need them! Thank you so much for the inspiration and helpful videos!
Alicia did you precook the meat before putting in the jars? Caroline never said.
@@flipperc6042 No, the meat is added in raw with the vegetables. This is such a handy meal to have on the shelf for me and my husband. Just heat it up, add a pan of cornbread and you have a ready to eat meal in minutes! Delicious!
My family loves this stew recipe. I was pleasantly surprised at the amazing flavor. I will say Yellow Yukon held up better than Russet. This was one of the most convenient meals to have on the shelf. I'm making a double batch this year.
Good tip on the potatoes! Thx! 😊
Oh wow, this just so inspires me and my eyes teared up from realizing that this is truly the holistic healthy way. My husband made me a beautiful pantry a few years ago and I have nothing but 12 ingredient style “snacks” in it 😔 Today he was under the weather, with the flu and I didn’t have everything to make him a home cooked soup. I opened my last can of vegetable “big name brand” soup, added a bit of sautéed onion and garlic, but my heart sank when he asked if it was canned soup. He couldn’t finish it since it started making him nauseous! This is a wake up call for me for sure. Thank you Carolyn and Josh for sharing your lifestyle with us - God bless your beautiful family. 💗 from 🇨🇦
The fact that your husband made you a beautiful pantry is sooo amazing! Now it’s your turn to add your magic. You got this 😁
Yes, when a man gives us anything we make it better. He buys the house, we make it a home. Give you sperm, we will give them children. Give me a pantry, I am going to f i 'll it w cannibg, freeze drying!!
@@kimgow7671 amen 💜💖 us women are natural multipliers
I actually made this recipe but I used coarse kosher salt and it was amazing. My wife and my little girl loved it. Thank you for this recipe.
My Dad did this same thing when I was a kid. I remember peeling potatoes for days. He also "put up" peaches that he had purchased by the bushel. It's great that you are continuing to instruct because the sterilization factors are so important
I can not believe you do not have more positive comments. My dad bought peaches, tomatoes and citrus. Everything else he raised himself. Your memory of peeling potatoes is the same as my memory of the hours of rubbing sugar into hams, bacon and shoulders. I actually have a jar of corned pork in the pantry to this day.
Her kitchen absolutely beautiful!! It’s simple, very rustic, and very welcoming which is my goals.
...yet, it's a movie set 😉
I don't know why this came up in my recommended and I really can't forsee myself ever canning beef stew, but this was interesting and you are an excellent teacher!
If I ever see discount or clearance products, I buy em and come home to do some canning. It's super cheap way to get your pasta sauces for the year as opposed to buying.
It's good to be self sufficient, and also does anyone even enjoy the canned taste of can soup? I imagine this soup wouldn't taste like can.
@Baldrick slow cook overnight or use a pressure cooker.
@Booger Balls I don’t live in America, I’ll be fine thanks
@Booger Balls I’m so glad I don’t live in America!!!!
@Booger Balls pretty sure America has already collapsed
I absolutely love your attention to detail. And …. I think you are the Bob Ross of canning! Your voice is so soothing. No one could possibly stay irritable or sad after watching your videos.
This is the best, most comprehensive pressure canning tutorial I've ever seen. I'm saving it to watch again and take down notes. Thank you so much for sharing your knowledge!
You guys should be at 1 million subscribers. You teach better than most “teachers”. Thank you for sharing with us your time and knowledge. May God bless you and your family.
This is the first time I have canned stew. I canned stew a few months ago (using your tutorial) and my husband and I decided to try one out for dinner. I heated up a jar, added some spices, and it was delicious. I will tell you that I am not a fan of stew but my canned stew turned out perfect. The meat and vegetables were perfectly cooked, nothing was mushy, everything was delicious. Thank you so much!
I just want to say THANK YOU!!! I was very young when my grandmothers all passed away and I never got to learn their magic! You are a massive blessing to all of us that want to learn all these things! My husband and children are watching your videos with me and they are all so excited to start canning! Thank You so much for blessing us with your amazing knowledge! God Bless you and your family!
I took your wonderful master canning class and have been confidently canning all year! But I watched this anyway, because I love your teachings!
I love this! As a beginner I didn’t want to make a huge batch & this was perfect! You’re also a great teacher. God bless you for sharing your knowledge.
My grandmother and great grandmother canned all the time! This video made me think of them! Thank you! One of my funny memories was guessing what great grandma sent us canned she never labeled anything so any time we got canned food it was a mystery! But always tasted great!😁👍
Lol🙂
That brings a whole new meaning to "mystery meat" - but in a good way! 😄
I've never canned in my life but you made this look so easy and actually enjoyable! Now I want to start canning ☺
I’m looking forward to have the opportunity to enjoy doing canning. Beautiful presentation . Thank you for sharing.
Thank you for the demonstrative speech on canning beef stew.
Been wanting to get into canning for about 10 years. Never took the plunge. After watching this I ordered a water bath canner and will be buying my pressure canner in 2 weeks.
Thanks for this and God Bless you and yours.
Did you do it? How did it go?
Currently on my 90 minute timer. Thank you so so much for this. I was nervous about canning until I watched your incredibly well made video, multiple times… bought an all American and did exactly this recipe. This is my first time. Thank you- you are truly an inspiration.
Found you by accident, am now hooked.
Took the big dive and finally after almost 30 yrs bought a pressure canner !
You have taken the fear of pressure canning away with your fantastic easy lessons.
Thank you so much !
Which one did you buy?
Sweet Caroline! Thank you for sharing this skill with us. I hope to pass it down for many generations. You videos are always a joy to watch. Keep shining your light!
For stew, I prep the carrots, potatoes, onions, celery, rutabega, green beans, corn, peas etc, the night before and refrigerate overnight ( can up the next day). I do 2 cases at a time though.
Hi! Are you saying you put the veggies in the jar beforehand or just have the veggies in the frig all cut etc? If the veggies are in the jars, what about the jars being warm beforehand?
Looking forward to raw pack Canning
@@meippoliti Just storing the cut prepared veggies in fridge until you get to your canning process, then you put them into the jars.
@@saltlife1834 If stored at a reasonable temperature and out of the light, indefinitely. Most people say 1-2 years, but if you followed her rules, no limit. That shelf life stuff is just plain not based on the science.
I’ll add that the food starts degrading immediately after harvesting. Canning slows this process. So while a jar of beef stew may be safe to eat 20 years later... it will not be very tasty and will not have as many nutrients.
My grandmother always covered hers with a light kitchen towel to keep drafts from hitting the hot jars and promote even cooling. Y’all create very informative videos. So much has not been handed down and lost.
I was watching this & my husband said, We're making that! Of course he really means he'll provide the ingredients & I'll do the canning lol! But that works for me! Thanks for sharing!!!
I found wide mouth quart and pint Ball canning jars and boxes of lids at my local Kroger today. I almost fainted.
I scored 4 cases of wide mouth quarts at Target a few days ago. I thought surely the online purchase was wrong. Nope. Then the next day I found one case of wide mouth pints at the grocery store. They're ALL in my kitchen now. !!!😀😀
Saving my nickles for next springs yard and estate sales..In a way I wish it weren't a probable pathway for cheap supplies, but anyone that knows today's society knows that most don't really know hardship
I was gifted a glutton of wide mouth jars of both sizes this year, but I couldn't find a lid to save my life! Hopefully they'll be back in stock before next canning season.
@@emmaschauer5409 I had to hunt myself.. but I use Kerr, Ball, as well as the re-usables (tattlers)..The Tattlers aren't as easy to use, but they do as well as the other brands once you know "how" And the fact that they are re-usable make replacements cheap
Check Lowe's they always have them
Thank you so much for sharing your wisdom! I love an Elder cousin's pantry filled with all types of cannery. I will let you know when I try it out! God bless you and your beautiful family❤
You have an outstanding pace, narration, help full tips to you dialogue. Well done! Looking forward to trying this soon!
I love this recipe. I always “brown” my beef in a screaming hot skillet first and save any broth that accumulates in the skillet. Just love the dark caramelised surface on my stew. Brilliant recipe, thank you ❤
I also brown meat in a hot cast iron skillet, no oil, then add the chopped onion to brown them a bit, pour boiling water into the fry pan, adding the best beef broth from searing both meat and onions. No need for bouillon cubes.
Hallo from South Africa. I want to learn canning to take foods with when we camp! Also our power supply in SA is not always stable so this will be great to know how to do.
Here in the U.S. we are very spoiled. And unprepared. Most of us don't have these types of skills including myself. Better to know how to DIY.
🇿🇦
Also dehydrated foods are good for camping. Use a vacuum sealer if you have one then the dehydrated foods last for years. Lighter weight to pack for camping, no heavy filled jars to carry. Just cook using water. Let sit in water for 15-30 minutes before cooking.
The woman on Whippoorwill Holler does canning too.
Also pemmican
Townsend RUclips channel has an American recipes, including pemmican
And other stored foods like potted meat,
I was watching this without my contact lenses in, and I was 3/4 of the way through the video before I figured out that those are squashes on the counter, and not giant ears of corn.
haha until i read your comment i thought they were corn too.....then realised you were right they were enormous!!! bahahahahaha
I had my glasses on and I thought it was corn too!
😂😂😂😂😂😂😂😂😂😂😂😂
I was about to argue you down until I zoomed in. Lol.
😊😆😁🌽🌽🌽🤣😂
I did this and my jars over flowed. And we're about 1/3 empty of juice. But they all sealed tight, and this was the best dang stew I've every made/tasted. Thank you so much 💓
Do you think maybe you had it a bit too hot?
It sounds as though your heat may have been a bit too high. Like she says, it's better to heat your canner at a fairly low heat, maybe medium heat, at a 6 if you were to think of your heat settings as going from 1 to 10, NOT 0 to 10, if you se what I mean.
In this way the foods in the jars will simmer, not boil for the time they'll be processing, and not boil over like yours did. Think of it as braising the stew, gently, in the oven, instead of boiling the crap out of it on the stove at high heat. That's essentially what you're going for.
Try not to overthink things so much, you'll drive yourself nuts. Follow her instructions to start with, and have faith that she knows what she's doing. Once you have some experience with things coming out right a few times doing things HER way, then start experimenting with variations that you might find on others' videos, or just ideas you come up with. Then figure out what goes wrong or right.
Good luck!
@@iluminameluna yes , I was heating my stuff too fast. I've gotten better with practice. Thank you.
🤍
Caroline is awesome! I love following her canning. She covers everything and breaks it down step by step. She did a pickle test and canned 5 different recipes. First time I made pickles I followed that video. Pickles came out crunchy! Needless they didn’t stay on my shelf long at all!
Absolutely the best tutorial yet! It was so reassuring to watch the step by step knowing that "pressure canning" isn't scary! Thank you Carolyn 💗
As outdoorsmen, my wife and I do a lot of canning of meals like this. Takes less space in the frig when camping and being outdoors.
Thank you! You made this look so easy. It was simple, but prepping all the veg did take some time (especially the small garden carrots I used). I decided to brown the beef cubes prior to jarring as well. All ten jars sealed and they look great. I can't wait to sample my home-preserved beef stew. 😋
Wonderful video with step-by-step instructions! Very thorough and informative. I have been canning ground beef this week, and after watching this video, I will be making some beef stew too! Thank you so much for going slowly and explaining each step of the process so well! I appreciate all the time and effort that went in to making this great video!
I’ve found canning jars at thrift stores and friends have given me CASES of jars that they’ve found in the garbage. I’m jar rich.
I'm jar rich and lid poor right now! Jars are back in stock at my stores but still no lids.
@@beckers8686 The only reason I lucked out with lids this year is because I have a tendency to over buy by not looking at what I have first. So when we canned tomatoes this fall, I had a pretty good supply. We also found quite a few boxes of lids that my mother in law had found at Big Lots. That’s another good hint: In the off season, look around outlet stores like Big Lots and Olly’s. Every region of the U.S. has their own outlet bargain chains but those are ours here.
@@winebox yeah my dad got them "before the hoarders" as he says and we combined resources to get through this odd year! I'll definitely be checking out some of the stores you mentioned though thanks for the tip.
Maybe you know this, others might not, check for nicks, cracks, pits on the rim, inside for cracks and pits, outside for cracks this goes for mostly heirloom or inherited jars. Don't throw them out if you find them, if there not to badly damaged because you can still use them for dry goods, jams and jelly, refrigerator pickles, for the fridge and they will keep a little while just make sure to sterilize them. I like it when friends have a box load of jars and they think of me. I try to get a couple back to them filled with a little love.
@@beckers8686 you're just late to the table. If you would have gotten there first others could call you the hoarder. I know you have been seeing this coming from a long way off. That's why you are who you are. Thank GOD for that. I've heard canning is up 800 percent. What state do you live in, just curious? GOD bless and stay vigilant. Lots of love...LOL not laugh out loud. Your thoughts...
Thanks! I did this a few years ago and REALLY need to do it again! We like ours in a shallow bowl with a side of my homemade cornbread ... YUM! Great on a cold winter's night!
Since I've watched this video. I started canning and can't stop. I love it!! It's so easy to me now. 🤗
Great job!
Thank you ma’am, I’m a single 55 year old man that is learning from your channel, thanks for your simple instructions, do simple that an old greenhorn like myself, can follow along. May God richly bless, snd protect you and yours in the wonderful name of Jesus:)❤
Ps, my Aussie, loves your intro, honestly, your Aussie looks like my Jenny. Your Collie is beautiful too:)
Thank you for watching!
I’m watching this in Ireland and I’m impressed with how healthy and economical canning is, it’d save so much money. I know so little about canning that I thought you had to use tin cans😁🌟
Hi... I have used your recipe for the past two years now.
I add about 1 tsp of beefy onion soup mix in each jar. Tastes wonderful and it gives your stew a nice brown liquid as well. ( I do cut the salt down to 1/2 tsp per jar )
Ooh, that's a lovely idea!
Thanks for the wonderful videos you make. I just made this recipe last week and tried it yesterday...it's delicious! I substituted the teaspoon of salt with a teaspoon of 'Better than Bullion' and loved it.
Holy crud I would love to eat dinner at your house!!!!!! I'm a hungry southern gent. You ain't playen. I'm doing this as I type... Thanks for your time with all this. With this crazy Election year, I'm canning everything I can get my hands on!!! Thanks
Can’t wait to buy everything & get started to try this. I want my shelves to look like that.
I would suggest buying a book on canning because different foods tend to last longer in different types of canning
This was an excellent teaching video. I know nothing about preserving or canning. This is an utterly random down the RUclips rabbit hole watches.
But I must applause this lady. She is a magnificent teacher. I feel I could do this by simply following her clear instructions, so yeah… bring on the apocalypse. Haha
Very good!
God bless from a backwater Glen in Scotland 🏴
Best part about using water, is if in emergencies, you have it along with your meal. Thank you for this video. So excited to do this!!! Really wish you showed up close important details though like where to end your water etc because ive never done it but still appreciated and easy to learn.
I’m new to canning and only watched a few videos so far, but it’s looking like you should leave 1/2 inch to 1 inch of head space some people say. Idk why etc. but maybe this is a good start for you to follow. I’d assume it’s because some of the food expands like different meats such as chicken breast gets bigger when pressured versus chicken tigh which may not swell as much.
This is a great explanation of how to pressure can stew. I will recommend it when people ask me to teach them how to can. Many people say that they want to learn, but they don’t want to stick around to watch me make a batch of something from start to finish.
It’s been a couple of years since I have canned tomatoes or green beans but, I use my dishwasher to clean the jars foe canning
Not sure if you mentioned it and I missed it, but after the canner comes up to pressure and the weight is jiggling, you need to lower the flame on your burner to an even heat. I lower mine to a medium low. Its also important to do testing with an empty canner so you know how low you can take your canner and still maintain the proper pressure for the entire 90 minutes.
I’m her lesson she said she doesn’t use her gauge only her weight and that it’s ok to be over pressure. This isn’t how I was taught or how it’s taught on the canning site so I imagine she doesn’t follow our guidelines
@@shannonthornton7387 I'm at 6,250 ft, so I have mine calibrated every year and run it at full blast the entire canning cycle - and vent the steam the full 10 minutes after the air is out. It won't go above 250F, so not risking it. Sea level canning gives you the luxury of moderation.
@@ethelryan257 I’m at 3800ft elevation so advice would be appreciated 🙂
@@shannonthornton7387 I’m at JUST above 3,000. I know I need to add 5 minutes to my jams and fruits. Meat I haven’t done yet, I’m a scaredy cat.
@@shannonthornton7387 My pressure canner doesn't have a gauge, it only has a weight, so obviously it's ok to only go by the weight.
EXCELLENT instructions!!! So well done and I'm eager to make this super simple beef stew. Beef prices are climbing so quickly, so I'm anxious to get this stored on the shelf before the craziness gets worse! Thanks for a great video!!!
Glad it was helpful! Enjoy!
Very well done & explained for people who are trying it for the first time..thats great
Love this idea of having beef stew in a jar!!!
Awesome recipe. I used beef/potatoes/carrots/celery/onions and quart jars. Fantastic taste. Served over white rice. Going to try with chicken and pork soon.
Wow.. I just watched one of your old videos and thought hey, let me go to her Channel, she might not have a lot of followers and holy crap you look like a whole TV show now LOL.... Congrats on the success you are awesome!!!
Thanks for doing this video - I'm a total novice and this really helps me to see something from A-Z 😊😊😊😊❤❤
Great video, you are a pro. Thank you! 😊
A long time homemade pantry staple for us. I like to brown the meat first, even when I'm canning multiple loads.
I think the extra flavor is worth the time to brown the meat, but, it’s a personal choice. 😃
Yes golden tips.
Mmm.. excited to try this! Your elderberry syrup video was excellent and I loved making it! Thanks for making this so easy to learn!
You are so welcome!
Thank you so much for this…. I’ve had my pressure canner for over a week now, aching to use it, but just not comfortable enough…. I didn’t feel like I had QUITE enough understanding for how it all works yet, and you just gave the most comprehensive, step by step instructions I’ve heard yet!
Thank you, thank you.
Carolyn 💖🙏🏻💐 You are an incredible teacher! This was my first time pressure canning and I was extremely intimidated to try it. It took weeks to get the courage to attempt this and I almost chickened out at the very last minute but decided to follow your video and do it! I absolutely love the videos that you and Josh produce and have learned so much from you in a very short amount of time. My beef stew is resting now and I will see how things turn out in another 18 hours! Thank you so much!
Za CV vccjhh 23r gihhjjhhhhbbbbirg 0000 p99 p oi rhjgjtjththrr o9ytri9i0 ffh ok fhhfhfjifid$g gh g (o906. I uuuuftut
Thank you so much for the step by step using your pressure canner. My mom used to use a pressure cooker. She never taught me how to use it and always told me how dangerous it is and that it could explode. I’ve never been brave enough to try using one on my own but I’d really like to be able to learn to can low acid foods. I might actually be able to move past my fear with your instruction. :)
If I recall correctly, my mom used to add a generous slice of tomatoes in the beef stew for acid, although she canned the tomatoes separately that she added to the stew or beef soup before heating and serving.
You are so angelic and soothing just to watch your video.❤❤
Thank you for the hard work you do to teach girl.
You can leave the peels on the potatoes. Just scrub them good, and cut out any brown spots.
You can also just leave them in the canner for two hours to cool, and then just take them out by hand.
I've used pressure cookers all my life. I've never heard of putting the weight when the steam gets good! Put your weight at the start. Steam will go out until it builds, then start knocking when it's about right. Never put the weight in when it steam, you will burn your fingers right off. BTW, after you're done sterilizing, except when using glass jars, there is nothing wrong with using a stick to push the weight and make the steam come out. Just use a long wooden stick and make sure the steam comes out at an angle away from any fragile (like a human). But don't do this with glass cans. Because heavy depressurization or temperature changes will break glass jars like mason jars. But the pressure cooker itself, it's safe to knock the steam out. For example if you're cooking a chicken in the pressure cooker.
You are right. My mom had a pressure cooker and put the weight on in the beginning
It depends on the canner. My large canner has directions that say wait until the steam escapes just like hers does. My small canner says put it on before…
Awesome
As a Puertorican, we pour everything over rice .(lol) however, beef stew over noodles, I must try now. Thanks for the tip.
We like over mashed potatoes
Add a dollop of sour cream to your bowl or plate of stew and noodles...delicious
I found your channel by accident because i was interested in freeze drying. But I just love watching you. You are very informative without over explaining. Watching your videos makes canning not seem so overwhelming. I enjoy them so much I am going through your bread baking course.
Thanks for watching!
Exactly the winter project I was looking for! I’ll be doing this when I find some lids.
Thank you for your methodical nature and explaining your actions. I watched it once to get the idea of what I wanted to do and then listen to it while I was canning. It worked great for me!
Thank you for showing us how to pressure can Beef Stew. I need to get a pressure canner. God bless! 💜
Great recipe and perfect demo for beginner canners. Prepped meals are wonderful for those days where you just be bothere cooking. Being empty nesters, I use 1/2 or 1 ounce jars. When pork shoulder is cheap, it is the perfect budget friendly protien for dinners, provided you trim off the fat. I also use homemade stock rather than water and it packs a lot more flavour.
I love this! Thank you for the steps, I always thought canning was interesting. How long could something like this still be edible while stored properly on a shelf? Sorry if this was asked already
This video has truly inspired me to start canning. I purchased a pressure canner today and I’m doing so much research before getting started. Thank you!!
Fantastic tutorial! So comprehensive - but the one thing I was wondering at the end was...how 'long" are these sealed cans shelf stable for? Would love to know that info. Thanks!
Ultimate quality and nutrition within the first year to 18 months, but really this lasts almost indefinitely as long as the seals hold. Things tend to break down the longer they sit, but safety isn't an issue as long as the vacuum seal is there,
@@sarahburke8955 so why pull the rings off? Are the jars just sitting there with only lids that aren't screwed down? Seems you would leave them on. But I've nvr canned anything in my life but this video sure makes me want to try., 🙂
You remove the rings so you know if the jar has a good seal on it. Keeping the ring on will make a poor seal seem ok -- if the food is starting to rot, the gases produced by the germs will force the lid off.
@@trumpeteer4792 what Cindy said - and that also is a good reason not to store jars stacked, as it can hold the lid down in the same way.
Additionally, if you remove the rings every time, you never have to buy more which is far more convenient if you're like me and have tons of thrifted and gifted jars that came without rings - the flat lids are sold separately and must be thrown away after one use but you can keep using the same rings on every batch if they aren't damaged.
Another reason is if you live somewhere that sometimes gets very humid, there's a chance of rust forming on the inside of the ring where it touches the lid which is dangerous for the food even if it still looks good
@@mamamommy42 thanks for that. I am thinking about starting some canning myself.!
Iv had my American canner for 12years. NEW in my loft. Iv never understood fully how to use it, manual isnt fun to read. Other videos on youtube wasnt easy and clear enough. Felt bad that it's never used. Now I finally can!!! Thankyou so much!
This is a great idea, especially for the times we’re in. Thank you, going to mix and match veggies and meat! 🤗🙏❤️ and enjoy a variety of canned meals! I’m huge into bush craft. This is perfect for that! 😌
Thanks for a great video! I’m new to canning and have been hesitant to can meat because I’m not sure if I’d actually like the end product. This seems like a great entry recipe to utilizing meat. I can see all of the thought and effort you put into your production!
559
When I worked at the kitchen supply store in my town we sold that brand of pressure canners. They were super popular and the main selling point was that they were made in the US.
I just got the same pressure canners in the mail last night. My other one was ancient and didn't always come up to pressure. I am very excited about trying this recipe as well as many more. Thank you for step by step directions!
Love your videos! Would it be possible to move the camera closer from time to time as needed so we can better see what you are doing?