This was amazing. I haven’t tried canning this yet but I will be in the next 2 weeks. Thank you for being so thorough and providing great explanations/options. Best canning video I’ve watched! I can’t imagine the amount of time/editing this took but we all appreciate it! ❤️
Your comment just truly touched our hearts!! Thank you so very much!! I am finding that even though my videos do tend to get a little long....the overwhelming response from people is that they really do appreciate the detailed steps. It is giving new to canning viewers the confidence to try doing it themselves which is simply a blessing to me!! That is the goal...to help reach and teach! More experienced canner's can tab through what they don't need or want....but then all the little details are there for those who DO need them. Thank you for your lovely comment....and I am passing your comment along to my husband Roger as he is the one that takes so much time editing and producing the videos. So kind of you to say!
I did it!! I raw pack canned quarts of beef stew (less than 3lb roast)! Most canners say you have to cook it all first & in my small kitchen + the time it takes, I just wanted another way. Only a very few show raw packing. I don't like the taste of round steak (liver taste) but I'm looking for more beef reduced price. Hubby asked if I could use frozen store bought veggies to can (with or without meat) & I said yes (the 2lb or larger bags are less expensive) so we'll be getting some more to make my workload lighter. I also raw packed some chicken soup quarts (lightly sauteed the carrots & celery bc of what other people said but I will probably avoid doing that again if possible (yes, broth made from bouillon for both beef & chicken but I did pur all the leg quarter bones & veg scraps in pressure cooker on slow cook for a couple days to make broth for the breasts we just bought. This is hard work but it's definitely worth it! So excited to be putting food on the shelves in basement pantry! Hubby is amazed too lol. Many Blessings from Deborah in West Virginia! PS, I'm going to play this video on high speed loop overnight tonight when I go to bed shortly. I'll do one every night for your viewing hours to go up. Hope it starts to get you noticed!
Thank you Deborah for your outstanding support of our channel....to boost the viewing hours is simply amazing of you to think of! Just want to reach on through the internet and give you a BIG HUG!! I honestly raw pack most everything....so yes, skipping that step of blanching or sauteing is absolutely fine to do. And store bought, frozen veggies are all blanched before the manufacturers freeze them. I'm a thrifty shopper and I'm always on the lookout for reduced or sale prices....on everything....it helps to supplement what we cant or dont grow/raise on our own. So indeed, continue to shop for those deals! If you find something you didnt plan on purchasing....that you maybe need help with canning ideas for....just ask! So glad to hear of your success with the raw packed beef stew!! Happy Canning sweet lady!!
Thank you so much!! I know my videos tend to get a little long, but from the outpouring of comments....it seems that most viewers really like to see ALL the details. More experienced caners can easily tab through to the parts they want or need to see....and the beginners have a step by step they can follow with ease and confidence to help them out. I really appreciate your positive feedback and I'm glad to have you here with us!
WoW! That looks fantastic! I’m going to be canning beef stew in couple days. I’m so glad you covered canning frozen veggies, I’ve looked & looked for this information. Can’t thank you enough!!!!!
Glad you mentioned the Ball lid failures. I recently experienced several failures in processing meats the last couple days. I always use brand new lids for expensive contents and am not happy about the failures in each of the last several batches. Althought it gives me something to fix for dinner, I would rather it stay sealed.
The big brands that we have always depended on through the decades are just failing us!! I have been on an experimental journey to find better quality lids the past few years and I now have total faith in Superb lids, and also For Jars lids. Good quality....and dependable on the shelves!!
You can do this is Pint size also. Its a great single serving. Make your girls spaghetti or something...and you can have your beef stew. PC Pints 75 mins, or hot water bath 3 hours.
Actually, my oldest did 95% of the work on Friday. She did such a great job and there was no siphoning. Yes, the other one can make spaghetti or macaroni and cheese.
Wow you’re making me hungry thank you for all you do for us. Can jars that didn’t seal be reprocessed? Are there some things that you can reprocess and things you cannot Safely? Please help me learn 😃❤️🤞
I’m so very new to canning and it can be a bit scary. I stumbled across you by luck and am learning so much. Thank you for taking your time to explain and SHOW the finished product. I do have 2 questions I’m hoping you can answer for me. 1). I had a lid while in the sealing stage. It kept popping up down up down but then it sealed. Is that normal? 2). Can you PLEASE show a 10 pound Weight at the correct jiggling stage. This is the one thing that makes me nervous. Thank you so much for all you do. You have a very kind spirit and it’s so calming just to relax and learn. Especially in todays world. God bless and have a wonderful evening.
Lids repeatedly popping up and down is "not" normal to us older canners. It has everything to do with cheap quality lids being sold these days. I use "For Jars" brand of lids....or "Superb" brand of lids. I have no faith at all in Ball or Kerr lids anymore. Not happy with Anchor Hocking....and wont touch any off brands from the discount stores. Ive tried so many brands just to keep up with what new to canning people may be using and the trouble that they may have with them, and all that I have tried have been garbage quality. Get some Superb, or For Jars....both can be found online. In this introductory video on using a Presto Stove top canner....you will find how your 10lb weight should jiggle and sound. Hope you find it helpful! ruclips.net/video/wlkXf85e4O0/видео.html
I can't wait to do this for my finacee. He loves stews but I don't care for them. If I make pints I can make single servings he can have whenever and I know exactly what's in it! I love that lid opener but I can't find it. Not sure if the one I found on Amazon is the right one. Do you have a link for it?
The opener I use is a Vintage one Called Pry A Lid. We have found them on ebay, at garage sales, thrift stores, auctions, ect.... Hope your fiance enjoys that stew you are going to can up for him!
Thank you so much Annette. I have been kind of thinking about expanding not only on the canning tutorials....but actual meals/recipes that I make out of my home canned goods....I think that may be something people would be interested in. Its one thing to learn how to can, but a completely different ball game for many as they kind of get stuck with "how do I use this now?" So as time permits, I will be sharing some meal prep ideas also. Thank you for your very kind comment!
@@millermeadows6359 You got that right. I think your videos are so much more than just canning. Good on you. I am watching. Hitting potatos next week. Six different kinds..and some of that banana butter you posted. EXCELENT. Watching you sister. You have it going on.
So glad I watched this as I probably would have added the broth last! I am wondering what your thoughts are on adding a little clear gel to thicken it up a bit? Love and appreciate your videos!!!
Awwww, thank you so much! I am uncertain of the results of clear gel with low acid foods as I have never used it myself (I have only used it in pie filling)....but clear gel is simply modified corn starch so I would think that it would have good results. There is no safety concern if using it! Let me know how it works out if you try it!
I normally do not peel mine. These potatoes just happened to be a little sunburnt and green, so I elected to peel them. Go ahead and leave those peels on in my opinion. I do that all the time!!
I wondered about the clear gel as well. Did you try it? How'd to turn out? And...did you add before canning or after procrssimg when you were readying to serve? New to using clear gel...but an old canner(*_~)!
THANK YOU, Lorrie! I am grateful that you reassure and share that there are options in both imgredients and methods to processing. I'm an old WB canner, only recently trying my hand at PC and processing soups, meal type products, and even cream type soups. All tastily accompanied by my variously flavored sourdough breads AND all hubby approved! Blessings to you and yours, Lori ~ aka: MtnGrandma ~
Ball sold out and made cheaper. Sad. Thank you for sharing. I love For jar lids. So you said you can water bath this too? It looks so good. Making me hungry.
I was an exclusive Ball/Kerr customer for decades.....they sold out years ago, but their lids were still actually reliable. After 202 and the canning lid shortage....I truly believe they changed their manufacturing standards even though they as a company deny this. I now exclusively use For Jars lids....or Superb lids. And YES on hot water bathing Beef Stew. 3 hours Hot Water Bath.
Hello from Scotland :-) love the look of this beef stew and I am definitely going to be making this today . I noticed you did not de bubble it is this okay . Sorry to ask but iv. Ot been canning long probably six months or their about. Love the way you explain things and makes things so easy to follow . Thank you again :-)
Thank you so very much Tracey! And I am so happy to have you here with us!! I was taught to debubble....and did it to everything for years and years. A few times I simply "forgot" to do it.....and nothing bad ever happened from that forgotten step. Which got me to thinking.....WHY am I still doing this?! So, I have not debubbled now for years when using things that have liquid broth in them. The liquid very easily flows into all the empty spaces. No troubles with results or shelf life. Plus, I have now been dry packing vegetables with NO fluid in the jar at all....so I feel confident that it for the most part is just an extra step that isnt needed. There may be a few particular items that I do still debubble.....but not very many.
@@millermeadows6359 hi thank you so so much for replying to me :-) what you said makes so much sense and I will definitely not worry about things . Because times I have forgot to do it and I worried about them lol now I will not worry at all :-) I am going to make the beef stew tomorrow when I have been to the butcher to get diced steak . Love your channel and will be following your recipes . I love canning and most people here in the uk don’t do it but more and more people are now though due to the cost of living and lack of things on the shop shelves . Plus we are meant to have a very bad winter so my pantry will certainly come into play x
Costs have sharply increased here to, and there are many empty shelves in the stores, along with supply issues. I think we do all need to look forward, and take the lessons from the past that our ancestors left for us. Being prepared is always important. So glad that I can be a part of your continuing canning journey, and that I can introduce even more ideas and new recipes to you in the future!
Lorrie, I came back to visit this to see if you added broth (you did). Today I'm doing multiple jars with the same veggies but various meats. Each meat might make different amounts of liquid, right? Should I still expect to add the same amount of broth? Sorry I've been missing your latest videos! I haven't seen notifications but it still says I'm supposed to get all. I'll be watching all your latest videos while I cut veggies & meats. Many Blessings from Deborah in West Virginia!
If you are raw packing your meat.....only cover your veggies with broth. No matter what type of meat you are using, it will create enough broth to cover itself. If you are using pre-cooked meat, cover both veggies, and meat fully with broth. So glad to see you respond today....I have been wondering if you are ok. I havent seen you interact on SNUG lately either. So glad that you are ok my friend!!
Absolutely! I can corned beef, and also corned beef hash. So even though the old warning that you should not canned smoked or cured meats is still out there..... Many of us have been successfully and safely canning them for decades. Go ahead and put the yummy corned beef in there! You may want to cut back the salt measurement when using corned beef.
Yes. I think what I would personally do in that situation is mix your wine and broth together and perhaps heat it for a few minutes. That would de-gas the alcohol if needed to prevent any issues in the canning process. I add wine to my pasta sauce and have no issues at all..... And THAT sounds so yummy! It never occurred to me to add wine to beef stew! Awesome idea and thank you for sharing it!
I canned your beef stew. My grand kids who don’t like grammas cooking can’t get enough of the beef stew. I actually have to make more. My canner only holds 4 quarts so it takes some time to can but if people will eat my cooking I will make this all day long lol.
Many people do. I just prefer the raw pack myself. The potatoes tend to be a bit firmer as you can see at the end of the video. But canning it after cooking does render the broth to be a bit thicker also....so then you may not need to thicken the juice before serving for yours. There are benefits to both methods. Enjoy!!
No offence intended here, but I'm from the south, particularly Louisiana, and can't imagine dumping everything into a pot to cook (boil) it. Meats must be browned and vegetables sautéed to develop flavors in stages. Is it not possible to prepare a stew to the point where you would put the lid on and let it simmer for a couple of hours, at this point, jar it up and process it? I checked with the NCHFP meat page and they seem to be dumping too.
No offense taken. We all can how we feel comfortable. Raw packing is much the same concept as placing a roast, potatoes, and carrots into a slow cooker and then allowing them to all cook together at the same time. I cant imagine that you actually pre-cook your potatoes and carrots before placing them in the crock pot? Raw packed meat comes out like you have slow cooked it in a crock pot for 6-8 hours. Fork tender and very moist. Pre cooked meats....have more mouth feel....and a firmer texture....like they have been roasted in the oven. Flavor over all is comparable. So its simply a matter of what texture you are looking for in your meat. I save time, effort, and cooking fuel by raw packing. Which to me, is all a benefit.
@@millermeadows6359 No, I wasn't referring to root veggies. And I'm not questioning the texture of pressure cooked meat. It's the flavor that you are missing by not browning and sautéing, both of which will not change the final texture. I just want to know if I can do all my prep, browning, sautéing, then proceed with adding the roots and the canning. I don't see why not, I'm only doing one extra step that you are not.
I canned 10 quarts of venison. I live at 5500 feet elevation. I got it to 12 lbs pressure, and it bounced between 10 lbs and 14 lbs for 90 min. The juice is clear, and everything looks fine. I had a couple of lids buckle and get mold on the inside of the lid, I threw those out. Are the remaining quarts safe? I have eaten 2 of them. Oh yes, I did not know better, so they have been stored with the rings on the jar for 9 months now.
At 5500ft elevation....you should be canning on a readable gauge at 13lbs of pressure. So your fluctuation is kind of in a dangerous area. It is always best to can above your recommended pressure.... I always allow my canner to sit where ever it is happiest above my recommended pressure. My gas burner operates my canner nicely at 13lbs even though I only need 10. If you need to adjust your burner during processing, do it in very small increments. The drastic rises and falls in pressure cause a lot of siphoning. Its is better to keep it at a higher, steady pressure than to do those fluctuating pressures. Buckling of lids can mean two things. You may have had the rings on to tightly....or you may have poor quality lids. I used to exclusively use Ball and Kerr....but no longer do. Anchor hocking lids are poor quality. Harvest guard disposable lids are poor quality. I now only use For Jar lids, or Superb lids. Both are good quality and dependable. I am one who fully believes that rings need to be removed after your jars have cooled and sealed. It is important to remove the rings, and wash the jars before labeling and storing with them off. The reason they need to be removed after sealing is achieved is so that you can check the seal, by lifting the entire jar by the flat lid only.....to wash the jars properly to remove any grease or food particles that may have siphoned during processing and may be in the threads of the jar....and in storage, you want those lids to be able to pop off to indicate that the food inside the jar should not be eaten. If rings remain on the jars....and the seal is compromised for some reason, and the food starts to spoil in storage, gasses can actually build up inside that jar if the ring is holding the flat lid on....and the jar can explode on your shelves. I suggest always removing your rings after jars have cooled and sealed. I think your remaining venison is probably ok.....make sure to boil it (full rolling boil) for 10 minutes before consuming it. That assures that even that big bad "B" word is destroyed.
@@millermeadows6359 Thank you very much. I really didn't want to throw it away when I think it's OK but I would rather throw it away than die. Now I will boil it. Before I use it thanks for your recommendation
I do that so that the jars do not get over filled with fluid. Meat creates enough juice to cover itself...but the veggies do not. So I place veggies, fluid to just cover them, and then press meat on top. This prevents over flow issues.
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
This was amazing. I haven’t tried canning this yet but I will be in the next 2 weeks. Thank you for being so thorough and providing great explanations/options. Best canning video I’ve watched! I can’t imagine the amount of time/editing this took but we all appreciate it! ❤️
Your comment just truly touched our hearts!! Thank you so very much!! I am finding that even though my videos do tend to get a little long....the overwhelming response from people is that they really do appreciate the detailed steps. It is giving new to canning viewers the confidence to try doing it themselves which is simply a blessing to me!! That is the goal...to help reach and teach! More experienced canner's can tab through what they don't need or want....but then all the little details are there for those who DO need them. Thank you for your lovely comment....and I am passing your comment along to my husband Roger as he is the one that takes so much time editing and producing the videos. So kind of you to say!
I did it!! I raw pack canned quarts of beef stew (less than 3lb roast)! Most canners say you have to cook it all first & in my small kitchen + the time it takes, I just wanted another way. Only a very few show raw packing. I don't like the taste of round steak (liver taste) but I'm looking for more beef reduced price. Hubby asked if I could use frozen store bought veggies to can (with or without meat) & I said yes (the 2lb or larger bags are less expensive) so we'll be getting some more to make my workload lighter. I also raw packed some chicken soup quarts (lightly sauteed the carrots & celery bc of what other people said but I will probably avoid doing that again if possible (yes, broth made from bouillon for both beef & chicken but I did pur all the leg quarter bones & veg scraps in pressure cooker on slow cook for a couple days to make broth for the breasts we just bought. This is hard work but it's definitely worth it! So excited to be putting food on the shelves in basement pantry! Hubby is amazed too lol.
Many Blessings from Deborah in West Virginia!
PS, I'm going to play this video on high speed loop overnight tonight when I go to bed shortly. I'll do one every night for your viewing hours to go up. Hope it starts to get you noticed!
Thank you Deborah for your outstanding support of our channel....to boost the viewing hours is simply amazing of you to think of! Just want to reach on through the internet and give you a BIG HUG!!
I honestly raw pack most everything....so yes, skipping that step of blanching or sauteing is absolutely fine to do. And store bought, frozen veggies are all blanched before the manufacturers freeze them.
I'm a thrifty shopper and I'm always on the lookout for reduced or sale prices....on everything....it helps to supplement what we cant or dont grow/raise on our own. So indeed, continue to shop for those deals! If you find something you didnt plan on purchasing....that you maybe need help with canning ideas for....just ask!
So glad to hear of your success with the raw packed beef stew!! Happy Canning sweet lady!!
Just wanted to aay, I'm doing this beef stews this this weekend 😋 Thank you 😊
Hello! From HOUSTON, TEXAS!😊 IM GOING TO DO THIS , I JUST LOVE THE WAY YOU EXPLAIN EVERYTHING SO EASY,, THANK YOU SO MUCH, GOD BLESS. AMEN
This is how to can people!!! Taste sooo much better than a pressure canning!! Time consuming, but very much worth it.😊
Love watching these videos on a cold rainy winter day!
Great video, learned a few new things. Your explanation of canning your stew anyone can can!
Thank you so much!! I know my videos tend to get a little long, but from the outpouring of comments....it seems that most viewers really like to see ALL the details. More experienced caners can easily tab through to the parts they want or need to see....and the beginners have a step by step they can follow with ease and confidence to help them out. I really appreciate your positive feedback and I'm glad to have you here with us!
WoW! That looks fantastic!
I’m going to be canning beef stew in couple days. I’m so glad you covered canning frozen veggies, I’ve looked & looked for this information. Can’t thank you enough!!!!!
Bless you and Family. Merry Christmas ❤
Wow!+!looks delicious!!!!😊
GREAT Video Lorrie!!
Thank you ❣❣❣
Thank you for watching Laura!! And also for your ongoing support! HUGS to you!
Glad you mentioned the Ball lid failures. I recently experienced several failures in processing meats the last couple days. I always use brand new lids for expensive contents and am not happy about the failures in each of the last several batches. Althought it gives me something to fix for dinner, I would rather it stay sealed.
The big brands that we have always depended on through the decades are just failing us!! I have been on an experimental journey to find better quality lids the past few years and I now have total faith in Superb lids, and also For Jars lids.
Good quality....and dependable on the shelves!!
Fabulous job Lorrie...
Thank you so much Heather!
Very nice!
Thank you! Hope you found it helpful!
I love beef stew, I just wish both of my girls liked it.
You can do this is Pint size also. Its a great single serving. Make your girls spaghetti or something...and you can have your beef stew. PC Pints 75 mins, or hot water bath 3 hours.
Actually, my oldest did 95% of the work on Friday. She did such a great job and there was no siphoning. Yes, the other one can make spaghetti or macaroni and cheese.
Thats awesome!! Canning in itself is such a valuable thing to teach our children....Im SO happy to hear that you have them helping!! Good job!!
Wow you’re making me hungry thank you for all you do for us. Can jars that didn’t seal be reprocessed? Are there some things that you can reprocess and things you cannot Safely? Please help me learn 😃❤️🤞
Excellent! Thank you for sharing.
My pleasure!
I’m so very new to canning and it can be a bit scary. I stumbled across you by luck and am learning so much. Thank you for taking your time to explain and SHOW the finished product. I do have 2 questions I’m hoping you can answer for me.
1). I had a lid while in the sealing stage. It kept popping up down up down but then it sealed. Is that normal?
2). Can you PLEASE show a 10 pound
Weight at the correct jiggling stage. This is the one thing that makes me nervous. Thank you so much for all you do. You have a very kind spirit and it’s so calming just to relax and learn. Especially in todays world. God bless and have a wonderful evening.
Lids repeatedly popping up and down is "not" normal to us older canners. It has everything to do with cheap quality lids being sold these days. I use "For Jars" brand of lids....or "Superb" brand of lids. I have no faith at all in Ball or Kerr lids anymore. Not happy with Anchor Hocking....and wont touch any off brands from the discount stores. Ive tried so many brands just to keep up with what new to canning people may be using and the trouble that they may have with them, and all that I have tried have been garbage quality. Get some Superb, or For Jars....both can be found online.
In this introductory video on using a Presto Stove top canner....you will find how your 10lb weight should jiggle and sound. Hope you find it helpful!
ruclips.net/video/wlkXf85e4O0/видео.html
Thank you so much!!
This is great!!
So very yummy!!
I can't wait to do this for my finacee. He loves stews but I don't care for them. If I make pints I can make single servings he can have whenever and I know exactly what's in it! I love that lid opener but I can't find it. Not sure if the one I found on Amazon is the right one. Do you have a link for it?
The opener I use is a Vintage one Called Pry A Lid. We have found them on ebay, at garage sales, thrift stores, auctions, ect....
Hope your fiance enjoys that stew you are going to can up for him!
Looks good.
Always delicious....no matter what veggies you add!
I love this video. Start to finish and on the plate. Excellent. I will try this method next week. Thank you.
Thank you so much Annette. I have been kind of thinking about expanding not only on the canning tutorials....but actual meals/recipes that I make out of my home canned goods....I think that may be something people would be interested in. Its one thing to learn how to can, but a completely different ball game for many as they kind of get stuck with "how do I use this now?" So as time permits, I will be sharing some meal prep ideas also.
Thank you for your very kind comment!
@@millermeadows6359 You got that right. I think your videos are so much more than just canning. Good on you. I am watching. Hitting potatos next week. Six different kinds..and some of that banana butter you posted. EXCELENT. Watching you sister. You have it going on.
Awww....THANK YOU! Big hugs!!
For color retention I hear that zinc helps
So glad I watched this as I probably would have added the broth last! I am wondering what your thoughts are on adding a little clear gel to thicken it up a bit?
Love and appreciate your videos!!!
Awwww, thank you so much!
I am uncertain of the results of clear gel with low acid foods as I have never used it myself (I have only used it in pie filling)....but clear gel is simply modified corn starch so I would think that it would have good results. There is no safety concern if using it! Let me know how it works out if you try it!
One more question 😊 looks like you peeled your potatoes…. What are your thoughts on unpeeled?
TIA
I normally do not peel mine. These potatoes just happened to be a little sunburnt and green, so I elected to peel them. Go ahead and leave those peels on in my opinion. I do that all the time!!
I wondered about the clear gel as well. Did you try it? How'd to turn out? And...did you add before canning or after procrssimg when you were readying to serve? New to using clear gel...but an old canner(*_~)!
THANK YOU, Lorrie! I am grateful that you reassure and share that there are options in both imgredients and methods to processing. I'm an old WB canner, only recently trying my hand at PC and processing soups, meal type products, and even cream type soups. All tastily accompanied by my variously flavored sourdough breads AND all hubby approved! Blessings to you and yours,
Lori ~
aka: MtnGrandma ~
God bless all
God bless you also Peggy!
Beautiful! Can't wait to try this!
Its so delicious and easy!! I truly hope you enjoy it!
New to canning, i did the beef stew but didn't add liquid. Lids sealed but there is a bigger head space now. Is it ok
Ball sold out and made cheaper. Sad. Thank you for sharing. I love For jar lids. So you said you can water bath this too? It looks so good. Making me hungry.
I was an exclusive Ball/Kerr customer for decades.....they sold out years ago, but their lids were still actually reliable. After 202 and the canning lid shortage....I truly believe they changed their manufacturing standards even though they as a company deny this.
I now exclusively use For Jars lids....or Superb lids.
And YES on hot water bathing Beef Stew. 3 hours Hot Water Bath.
Hello from Scotland :-) love the look of this beef stew and I am definitely going to be making this today . I noticed you did not de bubble it is this okay . Sorry to ask but iv. Ot been canning long probably six months or their about. Love the way you explain things and makes things so easy to follow . Thank you again :-)
Thank you so very much Tracey! And I am so happy to have you here with us!! I was taught to debubble....and did it to everything for years and years. A few times I simply "forgot" to do it.....and nothing bad ever happened from that forgotten step. Which got me to thinking.....WHY am I still doing this?! So, I have not debubbled now for years when using things that have liquid broth in them. The liquid very easily flows into all the empty spaces. No troubles with results or shelf life.
Plus, I have now been dry packing vegetables with NO fluid in the jar at all....so I feel confident that it for the most part is just an extra step that isnt needed. There may be a few particular items that I do still debubble.....but not very many.
@@millermeadows6359 hi thank you so so much for replying to me :-) what you said makes so much sense and I will definitely not worry about things . Because times I have forgot to do it and I worried about them lol now I will not worry at all :-) I am going to make the beef stew tomorrow when I have been to the butcher to get diced steak . Love your channel and will be following your recipes . I love canning and most people here in the uk don’t do it but more and more people are now though due to the cost of living and lack of things on the shop shelves . Plus we are meant to have a very bad winter so my pantry will certainly come into play x
Costs have sharply increased here to, and there are many empty shelves in the stores, along with supply issues. I think we do all need to look forward, and take the lessons from the past that our ancestors left for us. Being prepared is always important. So glad that I can be a part of your continuing canning journey, and that I can introduce even more ideas and new recipes to you in the future!
Thank you! Great canning lesson. I would also add mushroom to the jars. 😋
Mushrooms are always a great addition!! I love them!
Pressure canning on electric pressure cookers
I have no idea what your trying to express, or ask?
Lorrie, I came back to visit this to see if you added broth (you did). Today I'm doing multiple jars with the same veggies but various meats. Each meat might make different amounts of liquid, right? Should I still expect to add the same amount of broth?
Sorry I've been missing your latest videos! I haven't seen notifications but it still says I'm supposed to get all. I'll be watching all your latest videos while I cut veggies & meats. Many Blessings from Deborah in West Virginia!
If you are raw packing your meat.....only cover your veggies with broth. No matter what type of meat you are using, it will create enough broth to cover itself.
If you are using pre-cooked meat, cover both veggies, and meat fully with broth.
So glad to see you respond today....I have been wondering if you are ok. I havent seen you interact on SNUG lately either. So glad that you are ok my friend!!
Could you use 'corned beef'
Absolutely! I can corned beef, and also corned beef hash. So even though the old warning that you should not canned smoked or cured meats is still out there.....
Many of us have been successfully and safely canning them for decades. Go ahead and put the yummy corned beef in there! You may want to cut back the salt measurement when using corned beef.
They look delicious 💞
Sooooo yummy! And so easy! Hope you give it a try!
I put red wine in my beef stew , could I use it if I can it? Raw?
Yes. I think what I would personally do in that situation is mix your wine and broth together and perhaps heat it for a few minutes. That would de-gas the alcohol if needed to prevent any issues in the canning process. I add wine to my pasta sauce and have no issues at all.....
And THAT sounds so yummy! It never occurred to me to add wine to beef stew! Awesome idea and thank you for sharing it!
I canned your beef stew. My grand kids who don’t like grammas cooking can’t get enough of the beef stew. I actually have to make more. My canner only holds 4 quarts so it takes some time to can but if people will eat my cooking I will make this all day long lol.
Oh...thats so awesome to hear!! So glad that you are enjoying it....and your grandkids are too! Blessings to you and your family!
I think I will make , cook, my normal beef stew then can it.
I tried that once and won’t do it again. You are taking a cooked product and then pressure canning for another 90”. Ended up yucky mush
Many people do. I just prefer the raw pack myself. The potatoes tend to be a bit firmer as you can see at the end of the video. But canning it after cooking does render the broth to be a bit thicker also....so then you may not need to thicken the juice before serving for yours. There are benefits to both methods. Enjoy!!
No offence intended here, but I'm from the south, particularly Louisiana, and can't imagine dumping everything into a pot to cook (boil) it. Meats must be browned and vegetables sautéed to develop flavors in stages. Is it not possible to prepare a stew to the point where you would put the lid on and let it simmer for a couple of hours, at this point, jar it up and process it? I checked with the NCHFP meat page and they seem to be dumping too.
No offense taken. We all can how we feel comfortable. Raw packing is much the same concept as placing a roast, potatoes, and carrots into a slow cooker and then allowing them to all cook together at the same time. I cant imagine that you actually pre-cook your potatoes and carrots before placing them in the crock pot?
Raw packed meat comes out like you have slow cooked it in a crock pot for 6-8 hours. Fork tender and very moist.
Pre cooked meats....have more mouth feel....and a firmer texture....like they have been roasted in the oven.
Flavor over all is comparable. So its simply a matter of what texture you are looking for in your meat.
I save time, effort, and cooking fuel by raw packing. Which to me, is all a benefit.
@@millermeadows6359 No, I wasn't referring to root veggies. And I'm not questioning the texture of pressure cooked meat. It's the flavor that you are missing by not browning and sautéing, both of which will not change the final texture. I just want to know if I can do all my prep, browning, sautéing, then proceed with adding the roots and the canning. I don't see why not, I'm only doing one extra step that you are not.
Yes, you can. There is no issue doing that at all.
Hello, I have lots of ham to cook, can I use this same recipe but with ham? Thanks
You sure can! Just make sure to cover both your veggies, and your ham with broth. Ham is fully cooked, so it wont render any juice to cover itself.
I canned 10 quarts of venison. I live at 5500 feet elevation. I got it to 12 lbs pressure, and it bounced between 10 lbs and 14 lbs for 90 min. The juice is clear, and everything looks fine. I had a couple of lids buckle and get mold on the inside of the lid, I threw those out. Are the remaining quarts safe? I have eaten 2 of them. Oh yes, I did not know better, so they have been stored with the rings on the jar for 9 months now.
At 5500ft elevation....you should be canning on a readable gauge at 13lbs of pressure. So your fluctuation is kind of in a dangerous area. It is always best to can above your recommended pressure....
I always allow my canner to sit where ever it is happiest above my recommended pressure. My gas burner operates my canner nicely at 13lbs even though I only need 10. If you need to adjust your burner during processing, do it in very small increments. The drastic rises and falls in pressure cause a lot of siphoning. Its is better to keep it at a higher, steady pressure than to do those fluctuating pressures.
Buckling of lids can mean two things. You may have had the rings on to tightly....or you may have poor quality lids. I used to exclusively use Ball and Kerr....but no longer do. Anchor hocking lids are poor quality. Harvest guard disposable lids are poor quality.
I now only use For Jar lids, or Superb lids. Both are good quality and dependable.
I am one who fully believes that rings need to be removed after your jars have cooled and sealed. It is important to remove the rings, and wash the jars before labeling and storing with them off.
The reason they need to be removed after sealing is achieved is so that you can check the seal, by lifting the entire jar by the flat lid only.....to wash the jars properly to remove any grease or food particles that may have siphoned during processing and may be in the threads of the jar....and in storage, you want those lids to be able to pop off to indicate that the food inside the jar should not be eaten. If rings remain on the jars....and the seal is compromised for some reason, and the food starts to spoil in storage, gasses can actually build up inside that jar if the ring is holding the flat lid on....and the jar can explode on your shelves. I suggest always removing your rings after jars have cooled and sealed.
I think your remaining venison is probably ok.....make sure to boil it (full rolling boil) for 10 minutes before consuming it. That assures that even that big bad "B" word is destroyed.
@@millermeadows6359 Thank you very much. I really didn't want to throw it away when I think it's OK but I would rather throw it away than die. Now I will boil it. Before I use it thanks for your recommendation
That ALWAYS remove any danger....and doubt! :)
Made me hungry 😁
Its so yummy!!
Hello, can i use another method than the canner???? I only have tbe big blue speckled pot, with lid??? To waterbath
Yes, you can hot water bath this for 3 hours....in pints or quarts. Happy canning!
I noticed you put the meat in last, is there a difference putting the meat in first? Thank you
I do that so that the jars do not get over filled with fluid. Meat creates enough juice to cover itself...but the veggies do not. So I place veggies, fluid to just cover them, and then press meat on top.
This prevents over flow issues.
What do you think about adding dehydrated peas and corn?
Absolutely yes! They will absorb a bit of fluid during the canning process....but they work well in this application!
I dont use broth
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11:30
BALL AND KERR LIDS BECAME BAD BAD BAD NOW I ONLY USE FORJAR LIDS
Nope. The peas ruined it for me😂😂😂
Lol!! Not a pea lover eh?! Leave them out.... :)