Pressure Canning Hamburger
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- Опубликовано: 13 сен 2019
- Jars of pressure-canned hamburger on your pantry shelf make for the easiest "fast food" meals ever--tacos, spaghetti, sloppy joes, soup, stew, and many more. It is also great to have a supply for emergency preparedness purposes--ready-to-eat meat if the grid goes down! See recipe link below.
Products:
Presto 23-Quart Pressure Canner amzn.to/4aGsIyk
USDA Complete Guide to Home Canning amzn.to/3TH7EC0
USDA Canning Guide free download: nchfp.uga.edu/publications/pu...
USDA Canning Ground Meat recipe: nchfp.uga.edu/how/can_05/grou...
RoseRed Homestead Book Store: payhip.com/roseredhomestead
Website: www.roseredhomestead.com
Amazon Store: roseredhomestead.com/amazon-s...
RoseRed Homestead Channel: / @roseredhomestead
Trail Grazers Channel: / @trailgrazers3690
Any products we mention or show on our videos have been purchased with our own money and are recommended or not based on our own experience.
Any products we mention or show on our videos have been purchased with our own money and are recommended or not based on our own experience. 
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How could anybody give this a thumbs down. This by far is the best video on canning ground meat, and I probably have watched all that is on youtube. Found a sale on 80/20 ground meat and plan on doing a little canning today. Thank you for the very informative advice on the process.
Wow, thank you! I appreciate your comments and thanks for watching.
Seriously.
I have been wondering the same thing! Who would give a thumbs down on any of these fantastic videos!
@@RhodeToPrepping There are people out there whose actual hobby is raining on other people's parades. Don't pay them any mind.
Yes she is a fabulous teacher!!! ❤️
There is no other you tuber that cans that I trust as much as I trust yours!! You have the scientific knowledge to ensure safety! Thank you
Wow, thank you! That is so nice of you.
I agree. Mary’s Nest is also amazing.
@@RoseRedHomestead what pan did you use to cook that amount of meat??
you and Homesteading Family I trust.
@@RoseRedHomestead oh no I forgot to add water to my jars! Is it safe to recan after it sealed?!?!
I am a 74 year old that has been canning for a lifetime, and have never seen anyone checking for air bubbles. None of my family or friends has ever done that. I have learned something new every time I tune in.
I did home science for 4 years in high school and remember bottling preserves and having to make sure every bubble (air pocket) was removed. The importance of this was stressed by the teacher saying a little old lady many years ago wiped out most of her village by incorrect procedures...
I am just a bit younger than you and canned at my mom's side. We always made sure there were no air bubbles in our jars.
You are now my go to for canning and preserving because your careful, and concise! And you get down to business and have such good information! Keep on going! Thanks so much!
Wow, thank you!
Amen!!
My ? To you is how about my mom and grandmother and great grandma doing water bath didn't have pressure canners I'm 71 my brother is 80 and we were never ill they sealed with wax on our jellies so I'm all about doing both for different things no pressure canners in the 17 hundreds. I feel u need to be clean and enough time in water bath. I love your videos and u are a very sweet lady I thank you for all of that. God bless and God is so good to us for giving us these methods to survive and feed our family's. 😊
I've been told, just freeze it. Well I've had a freezer go down. That's very upsetting. Plus once you've canned something, it no longer needs electricity to be kept.
I completely agree!
Plus "todays" freezer bags are thinner & thinner & things frost & burn within months it seems!
I really enjoyed this. Have you written a book? I would love to buy it if you have. Your teaching is so easy and packed with great information. Thank you.
Exactly why I decided to learn to can.
@@lorlor2831 She is my favorite RUclipsr! Easy listening and never gives you the gray area cooking its either right or wrong and its appreciated.
I love all your canning videos. At 73 years old I bought my first pressure canner and learned to can during the pandemic when I was stuck at home. Today I canned your beef stroganoff. I will try your ground beef and onion next. Thanks for all your great advice!
That is awesome! There are several of us in the 70s Club on this channel!
76 here :)). loved also hearing about how prices have increased compared to our younger days. I so remember how terrible to have to pay 50cents for a half gallon of milk.
What canner did you buy? I am borrowing a friend’s canner and have canned chili, stews, and spaghetti sauce. I have my eye on All American, but they are so expensive!
Her beef stew is amazing. Make it even better by adding Guinness beer when heating it up to eat. So yummy!
Congratulations on crossing into the world of pressure canning!! Bravo. I just jumped in this year at age 65 because God blessed us with a nice harvest this year and I didn’t want to waste a crumb of it!! I don’t know why I was so afraid. I bought my Presto 7 years ago and it sat in the box all that time. Blessings and happy canning!
Every Girl deserves a Jim. I'm so happy he is supportive of you giving so much to all of us. Thank You for sharing your blessings. T
Luke lucy: You are so welcome. Jim
My mother never canned and actually made me afraid of pressure canning. She said it could blow up if you didn’t do something right. I have taught myself what little I know about canning, dehydrating and freezing fruits and vegetables & meats. Thank you so much for a well explained process of everything you do. I appreciate that you are concerned about food safety, some people on YT never mention it and their processes scare me. I am in the process of watching all your videos so that my family is prepared for the coming ‘whatever’. Thank you & Jim for all you do. You are a delight!
How refreshing to watch a video that is clear and informative. You have a wonderful way of clearly explaining without making the video unnecessarily long - it's a pleasure to listen to you. I'll be sure to check out all of your other videos. Thank you for taking the time to share your knowledge!
Thank you for your kind words--and thank you for watching.
Agree 100%
I totally agree!
You know when you've fried the mince, keep the juices in the fridge in a tall jug, the fat from the top is BRILLIANT for roasting potatoes and the juice at the bottom is the best beef stock you can get
That sounds like a perfect way to use that juice. Thank you so much for sharing.
Yes, or just use the juices, and not the bullion. Why use bullion when you have the natural juices and fats? Why get rid of the fat? So good for the neurological system.
@@robinpauleota4773 I don't think that canning with fats are recommended. I would definitely repurpose it as suggested for potatoes!
If using grass fed beef its even better. Lots of vitamin K2 and other good benefits for the body. The fat is like silky butter.
Great idea, thank you for sharing.
Awwwww one of the things I miss the most about my tough soldier, was him bringing me or sending flowers to me when he was deployed. Thank you for giving me a reason to distract my mind, if only for awhile, and learn a valuable lesson to feed our boys.💐🌮🎉
Touching. Thank you for sharing.
Great technique!! My Mom taught me that "finger tight" means don't involve your palm in the tightening process. Use only your fingers and thumb with your palm arched up rather than resting on the band.
If you do it this way it is very hard to overtighten the lid unless you are one of those rare people that have very strong muscles in your fingers.
I just found you today. I think you're great! I totally got the onions in with the meat. I very rarely make meat without onions. Now I shall commence with the binge watching :)
You are so kind--thank you! I hope you enjoy your binge!
Me too!
One year later I find you and I subscribed. 😊
Have you FD instead? And if you have, how have you stored it please?
I was on the fence about canning ground beef and what process to use. I believe I will try it now, and after your very thoughtful explanation, I will be following your process. Thank you for sharing your knowledge of canning.
You are so welcome! I am glad you are off that fence! Canning ground beef is one of the easiest things you can preserve, and so convenient to have lots of jars on your pantry shelf. Thanks for watching.
Thank you for sharing your experiences, wisdom and skills . I am sadden that schools no longer have as a regular option class in 'home ec' or whatever the modern name is . Our youth needs to know the skills you share.
I agree whole heartedly. Ignorance is NOT bliss.
Thank you so much for this video! I've canned for years, but it was only vegetables or vegetable-based recipes. I was taught by my mother and grandmother, and they didn't can meat. With the strain on our power grid (and I also have experienced having a freezer stop working and losing everything in it), I was extremely concerned about only having the option of freezing my meat, so this is really exciting for me. I'm now changing to canning as much of my meat as I possibly can. I appreciate all you do for us!
You are so welcome. So sorry about losing everything in your freezer but happy that you now have a plan. That is great! Thanks for sharing.
I have also had freezer issues and run out of room to get good meat buys. Now I'll be able to can meats and still have room in freezer thanks so much for sharing the knowledge. I to have canned veggies but no meat.
I'm going to try to get a pressure canner next month. My old one needs so many parts it will be cheaper to get a new one. I want to can meat because I've been worried about the power grid going down.
Ground beef is my FAVORITE food item to can! Because I work, I usually cook the meat one evening and can it up the next. It is so worth the work! I have 2 doz pints on the shelf now and will put up more! A few years ago, I tried raw canning it but it comes out the consistency of dog food. Precooking it and canning in broth makes it come out like you just fried it up!
Love that! Thanks for your comments.
@@RoseRedHomestead Do you ever can hamburger with beans like chili? Or stew meat with vegetables? I need to research whether that is advised or not.
@@Growmap We have a video on pressure canning beef stew. There are tested recipes for chili with meat and beans.
I like to make little meatballs and part bake them in the oven then can up with some beef broth. Good for Italian and other dishes!
@@RoseRedHomestead I make a soup that has spinach, Italian sausage, small skinned cut up carrots, squash, chicken broth or turkey broth, kidney beans, cannelloni beans, and I'm sure I'm leaving something else out that I use in there. I cook it in a 16 quart slow cooker and I usually have two of those going at the same time so that I can have a lot of that to store up which I always freeze in freezer bags laying them flat so that they will freeze quicker and stack better in the freezer. They come out 6 months later and taste as good as they did the day out of the cooker with no freezer burn whatsoever because I freeze them in a quart size freezer bag and put those inside a gallon size freezer bag or sometimes just leave them in a quart size freezer bag with no freezer burn damage. So my question is how long would I be able to store something like that by canning it? If you can give me a rough idea that would be great because I need to and want to start canning ASAP and put up as much as I possibly can because I have had some down time with my freeze drying and I want to play catch up. Mostly I want to play catch up by canning up beef, chicken, turkey and I love salmon so I wanted to cook some salmon and season it and was wondering how I would can fish with high fat such as salmon. It is absolutely my favorite fish, and any other meats that I can but I want to do them of course with the utmost safety. I'm just looking for the length of time that I can safely store these and I'm hoping it can be years and years.
This was SO helpful! I just received my pressure canner a few weeks ago and haven't taken it out of the box because I'm terrified I'll fail at canning since it's totally new to me. My main goal is to can meat, so your video was perfect and now I'm not scared anymore. THANKS!
Glad it was helpful! That makes us feel so good. And good for you for taking the risk and defeating your fears! You go, girl!
My All American canner sat in the box for 3 weeks while I read and viewed videos. Finally jumped in and made beef stew, 17 quarts. The easiest canning project ever and I've been hot water canning for years.
Pressure canning (which you need to use for meat and low acid foods like green beans) feels a little scarier than water bath canning (unless you're use to using a pressure cooker). But there are great step-by-step videos on RUclips showing how. And some actually can water the first time so that they have sterile water in case they need it and so if they make any mistakes they don't lose any food that way.
Me too..but it's a fantastic time to learn as our grocery bills are going up
Especially now May 27, 2022 .
We all who buy OUR MEAT - even gardening like we have tripled our garden compared to last year - due to prices going up daily .
Like gasoline today here in Montgomery County , Texas $4.69 a gallon .
Please keep giving us great amazing recipes to help us all survive ...
Mrs Josette Tharp
Montgomery County , Texas 🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻
Thank You for explaining why the canner needs to steam for 10 minutes. I never thought about it, but now I know it's to let the air out.
Today 4/28/23
Love you and Jim's channel. I've been watching for a few years. You are a great teacher with different ideas. I appreciate your informative channel.
Watching from BEAUTIFUL Southern Iowa
Thank you, Pam. I feel confidant when I follow your advice that my canning is done safely. Your videos are my go to and I watch them over and over. I can't thank you enough.
Thank you for your wonderful comments.
I’m just in the research stage of my hopeful move to becoming more self-sufficient and prepared. I must have watched hundreds of videos on the canning and preservation of food and I must say I find yours the most enjoyable, informative and trustworthy. Thank you so much for sharing. Love from Ireland 🇮🇪💚
Thank you for you lovely comments--we appreciate that very much and are honored to have you watching from Ireland! Welcome to our community!
I think a lot of viewers including me might like to see you open a jar that you have made, a typical jar from the shelf of this hamburger and watch you cook a simple recipe with it, it would really complete the process full circle🙂🙂🙂 thank you also for a wonderful tutorial on this, and you are wonderful to watch and listen too!
I started to do that regularly with some of our videos that came after this one.
The McDonald’s price memory- I remember a time when our 5 kids were given a $1 to get our meal. You could get hamburger, fries & drink! If we wanted a milkshake, we had to hope another sibling would give us their bit of change from their dollar to splurge on it! Good memories!
I'm enjoying your canning videos so much, plus you're so adorable and intelligent. I love your honesty and integrity and all the research and effort you put into these videos. I try to hit like on everyone but sometimes I forget I'll go back and make sure I catch up.
Oh and I mustn't forget kudos to the cameraman. Love you guys ❤️
Thank you so much for your kind comments! We have a good time making these videos and thanks for remembering the cameraman!
@@RoseRedHomestead I second all of the above 🙂❤️
I love when you talk about the old days, it's so interesting. It makes your videos truly outstanding!
Glad you like them! Thank you.
@@RoseRedHomestead I just started canning this year and just found you today watching your vid on the safety (not) of dry canning. This burger vid is my second. I also love your memory lane comments. My hubby worked at a McDonald's when cheeseburgers were 10 cents. Anyway thank you for your wonderful vids. I'll be bingeing 🙂❤️
@@janegalt4065 Thank you! that is very kind.
I am also of your generation! I remember having $20 for a month's food budget! We were in the military and were only paid once a month! Make it STRETCH was our mantra!
Those were the days! LOL!
I soo wish I would of found you eonnnnsss sooner!!! I just ADORE you!!
Wow--thank you!
My last 2 trips to town there was NO HAMBURGER on the shelves at either store. I am content looking at my 50+ jars of canned ground beef in my pantry! Love your video's!
Oh no! Jim picked up some for us today but the store limited customers to only two packages (about 1 lb each). I think this will get worse before it gets better! I'm glad you already have that much in your pantry! Thanks for watching.
SAME!!!! Isn't it the most comforting feeling??? Plus the prices will only go up!!
And it's only get worse
The best explanation of why to can cooked ground beef versus raw pack. And I agree with you on the onions, they add so much flavor to every meal.
Thank you--that explanation is right out of the USDA canning book, so they deserve the credit!
I have canned hamburger in the past and was unhappy with the bland flavor. I love the idea of adding onions and beef broth to it. Thank you for the help!
Ive learned to reuse leftovers. First we have spaghetti,then I add pork n beans with catsup for goulash,then add stuff to turn it to chili.
I have my very first ground beef processing right now... I used the liquid from the beef because I like all the fat to stay in it. I hope mine turns out well. I canned my first chicken yesterday and my first beef steak the day before... Canning is addictive and mine is for emergency in case the power goes out as I have previously had everything in freezers. I am not sure if I want to eat canned food... but if the grocery stores are empty I will have it on hand. Growing up our family practically lived on home-canned salmon as in those days, Salmon was free for the catching... Nowadays it costs a fortune in liscenses, restrictions, and gear to fish for Salmon, and I live in "The Salmon Fishing Capital of the World".... I can't afford to eat Salmon anymore. My Mom canned 52 quarts of Spring or Coho Salmon every year. My Dad built a special shelf just to hold the jars of Salmon... I went fishing with my Dad so young that when he caught a 54 pound Spring Salmon it was the same length as I was tall. Those were the days!
Great memories! Thanks for sharing them. You might find that the food you can is pretty great--so much better than what you get in cans in the stores. Thanks for watching!
Yes!!! dont save that canned food. Eat it!! You will be surprised! My kids were very unsure. They love canned pulled pork, chicken, beef. Getting ready to start working on hamburger. We can for convenience!!! Easy meals!!!
Can extra for your extra supply. If you would normally buy 2 packages of chicken by four the next time and can all of them. Use them for dinner or lunch. Just keep building. You will get there!! Can what you know your family will eat!!!
We started with jelly. And beans and now our supply just keeps growing!!!
Just ran across this Timely video ..just bought much hamburg ..froze it not knowing when I'd get around to it ..Maniana Will be burger day ..Thank You for making it look easy ..
Please verify that it is safe to leave the fat in. It might interfere with your seals. I am not an expert by any means, but please run this past an expert!
@@verngib9041 what is a longest length of time that you have left your canned meats on shelves before using them? I really would like to start canning meats, all different types pork, beef, chicken, turkey and salmon as well but I do not know how long they will last on the shelf. I will slow cook brisket and I season it well so the flavor is in the juice at the bottom and I can add some beef broth to the bottom of my 16 quart slow cooker so that I can have extra flavor that will mix in with the seasoning I add to the meat. I like to let the meat cool down in the slow cooker and then separate the fat solids out of the meat and out of the bottom of the pan. Then I take the meat and the juice out and freeze it in Ziplock freezer bags double bagged do it's safer from freezer burn. It lasts quite a long time like that and always taste like it was freshly cooked when I reheat it. It is a wonderful way to keep food but, we did have a freezer go out and I lost a bunch of meats and it was really upsetting. So I'm looking to canning meets as a longer way to preserve food for our family.
I did 30 pounds of ground Chuck with onions this year. So satisfying. Thank you for a wonderful video
Great job! That is a lot of meat!
I am so excited to try this! I want to be less dependent on my freezer. This is a perfect solution!
I have 16 pints of ground beef in my canner right now. Thank you so much for doing these videos. You inspire me!
I just did a load following your video. At the beginning of the lockdown last year, our BRAND NEW big freezer went down. I've now canned almost 100 lb. of beef this month. This is the first I've ever done ground beef. Thanks!
That is awesome! And amazing! Good for you!
I've watched a few canning videos, but I can tell that you're the pro from Dover. You really do know what you're doing.
Thank you so much. I am also older than the hills and therefore have had lots of experience! LOL
Thank you for sharing your wisdom. No one in my family cans and you’re helping me feed my family 🥰
This is great cause I've been concerned about loosing a freezer of meat if you have a power outage - especially when you pay the extra money for grassfed.
Thank you so much for sharing your time to teach others. I wish I had listened better as a young adult to all the knowledge my parents and grandparents tried to instill. I loved the stories you told during your video.
You are very welcome. Thank you for your kind comments.
Just a note to you, I have used your way to can my hamburger meat and LOVED it. Thank you. Will be watching you from now on.Retta
So glad the information was useful for you! Thanks for your comments, and for watching.
Tried this. Two things that I've learned:
1. Drain as much fat liquid as you can. Next time, I'm letting it sit in the strainer for a couple minutes, because the fat bubbles up, gets caught in the seal, and doesn't seal.
2. Leave at least one full inch of head space! See point 1: bubbling fat prevents sealing.
I welcome counter-opinions or arguments.
Wonderful tutorial! I appreciate the explanation as to why the raw-pack version is problematic, which never really comes up on some of the rebel sites and I'm sometimes hesitant to ask because so many have absolutely no idea what they are talking about! Thank you so much for all you do to help those of us who are new to this. It really helps ease my mind. You are so appreciated.
You're very welcome!
I was just explaining this to my adult kids last night. I told them "Rose Red says..." I love being able to quote from a trusted source
I appreciate the explanation that you give about safety. I agree that when canning safety is key! I just subscribed to your channel! Very impressed!
Thank you! And we are happy to have you join us on our adventures. Thanks for watching!
By far the best canning instruction videos I have seen. Thanks for all the information. I plan to can some hamburger meat this weekend. I've been canning for 20+ years and I'm still learning new things!
I am right there with you--I hope to learn new things every day of my life!
How long can ground beef store?
I appreciate your time as a team to make these videos and tell your stories as well. It reminds me of canning with my mom years ago before she went of traveling the world. Now I just look to youtube and the internet for instant answers that are probably more accurate. I've always canned since I was young but we are new to pressure canning beans and meat. My family and pantry will be blessed for years with the info you are providing, especially without being sponsored by major brands. The Presto canner is my go to, with a Mirro on the shelf as well. Now days the RUclips community is boasting the All American Canner that starts at $400.00 and enameld ones at over $1000.00. I will always use my moms hand me down canner and jars. The cost of lids alone yesterday was shocking. 10 years ago they were $2/dozen. Today they are $5-7/dozen. Starting to stockpile lids for the garden harvest this year as I found them for a little over $3/dozen.
Hey .. pretty lady, and everyone else Moniee-Mon, is listening thanks for the info and videos. Keep doing what'cha do best God bless you 🙏 🙌 ❤ 💖 Monica Smith 🙏
I've canned hamburger for years and never thought of adding onions. What a great idea! Thank you.
I watched this again last night! Our local store had a wonderful sale on hamburger. $2.79 lb. I noticed, you said, 'never keep your jars in the oven". EEEEKKK!!! I have been doing this for over 40 years. I was wondering WHY I should not be doing this? I put my oven on 200 degrees and hold that until I'm ready to fill my jars. I love watching your videos. Thank you for doing all your homework for our benefit. :)
You are my go to for finding out correct way to can and I can’t thank you enough. I have just began my journey and I am gaining confidence thanks to you. Xx
Love your info. Thanks for showing us all that you do!
I wish I could express how much I appreciate this video and your ideologies! This was very helpful and I truly appreciate that you refuse to sell out like I have seen so many people do! And your hair is such a gorgeous color! Thank you so much for being thorough and real!
I was just talking to my husband today about canning ground beef. This video was perfect for it. Thank you for all your canning knowledge.
I'm hooked. I just love your delivery of "how to" you are for sure a teacher naturally. I trust your good advice and how to. Thank you, Sweet Lady.
I get so much out of your videos, I have made the stews and sloppy Joe mix, so thrilled to have these in my pantry. Thank you sooo much!!!
I’m like you. We love onions fried in the hamburger also, it’s very flavorful. You’re such a informative person that I totally trust in teaching on canning.
This is my first time pressure canning anything. I am familiar with water canning but this is not the same. I appreciate you breaking down everything! It took some of my anxiety down. I was actually cooking and getting my canner ready while watching your video.
I will add, that you are now my Guru for canning. Thank you, you are so appreciated!
Also thanks for the USDA link, right when you mentioned was thinking how I'd find and you made it simple.
Thank you so much for the great videos. I have been so afraid to pressure can, but watching you and listening to all the information you give, I actually pressure canned ground beef today. It turned out wonderful! Again thank you so much for spending your valuable time helping all of us beginners
Oh, I just loved watching this. Your history was fun to hear, and I enjoyed your common sense and your giftedness in the kitchen.
Thank you so much! Glad you enjoyed it.
I love how u bring science and a simple explanation to kitchen alchemy. Tfs 💚
Thanks for all you do in teaching. God bless you and your family.🥰🙏🏻💜
This is amazing and I agree with your methods
Thank you. And this method is out of the Ball Canning Book, so it can be depended upon to be safe. Thanks for watching.
Hello Pam!! 👋 Thank you so much for teaching me how to do this!!! Had great success my first time with 6 pint jars and I'm doing another 6 right now!! I love your videos and I have learned so much!! ❤️❤️ getting ready to attempt dehydrating onions for the first time!! God bless you and Jim!! 🙏❤️
Terrific video! I like how you give a variety of recipes that you can use with the item that you are cooking!
Yalls methods and info sharing is so fantastic. Yall never cease to amaze me and yall are a canners gift from God. Love you two. Blessings and prayers, julie
I'm so glad I found your channel. I'm going to can for the first time tomorrow and your videos are wonderful!!!
We are glad you found us too! I am excited for your first canning experience and hope you have a smashing success with it! Thanks for watching.
Do you have to wait for all 14 to pop
Good for you!! Such a great feeling to have canned supplies on your shelves vs. in the freezer or buying tons of fast food!
@@samanthaa905 yes the cans pop means that jar is sealed and safe to store away. If it doesn't pop that means that jar didn't seal and the jar is not safe to store as it will spoil.
You are the reason I started canning and homesteading. Thank you Pam and Jim ❤️
Wow--that is so nice of you. Thank you.
My exact thoughts. I am enjoying canning !!! 🙏❤️🌹
Your are such wonderful person! Thank you!
Thank you for sharing and thank you for transcriptions. I will check out the mailing pan.
I love watching your videos! I am learning so much and sharing with my daughters. I do not own a pressure canner but will be purchasing one ASAP! I’m so excited and cannot wait to get started! Thank you very much for sharing your knowledge and experience! 💜
You are so welcome.
I'm with you, I never pack any raw pack tightly in my jars. The other thing about pre-cooking the hamburger verses cold pack is the texture. I like the hot pack texture.
I agree. Thanks.
Love ur canning videos, I've canned my whole life, mama taught me she was a trained nutritionist.
The good old days! I’ve lived it too! That’s why I enjoy you show so much. You have inspired me to can beef!
Thanks so much for this video. Extra lean ground beef was on sale this week so I bought 3 family sized packages. Yesterday, I made beef stock and used that as the liquid to fill the jars. 10 pints are in the pressure canner to process. We're looking forward to trying it to see if we like it. If we do, we'll make more to add to our stores for the winter.
Another wonderfully, informative video. Thank you!! I canned ground sausage for the first time yesterday and was so happy with the results. Can't wait to try this!
Thank you! So glad your sausage turned out great. I love having jars of beef, chicken, or any kind of meet ready to use for a quick meal on our pantry shelf. Thanks for watching!
I enjoyed watching your canning videos. You can with such confidence and are quite quick! I think I will follow you as a mentor for fine tuning my canning skills over the next 20 years or so. Please keep making videos 🙏❤️ I love you ❤️
This is the 3rd time watching you do this great video---another great video from you! I am canning hamburger as you speak---watching your steps closely.Thank you , you are a true American treasure.
So relaxing watching your videos! Love every one. Have learned so much. By far the best canning instructional videos I’ve seen!
Thanks so much 😊. That is very kind.
Such a great idea and, as always, you have provided thorough information! I will be trying this out the next time ground beef goes on sale! Thank you for the inspiration and education!
You are very welcome.
Thank you for all your wonderful canning videos. I began following you and canning in April 2022. I’ve become quite an experienced canner thanks to you. ❤
Well, I broke down and got a presto canner ( not the digital one too expensive . I had a fear of pressure cookers because my brother had one explode on him years ago😅😅 but after viewing all your teachings I got up the courage to do it! I made this tonight followed it to the tee❤️❤️ no explosions 😂😂🤣🤣 I did it ! Never to old to try new things. Hugs to you and Jim for being a great teacher. Thank you sooooo much
We are absolutely thrilled at your triumph!!! Congratulations! That is fabulous! Thank you so much for sharing this great news with us.
I'm so glad I found your channel. This is just what I was looking for. I am new to canning & I am fixing to do this next. You made it
look so easy. Thank you for all the information.
We are glad you found us as well! We love newbies here, so welcome!
I appreciate so very much the way you explain canning meat.
Thank you for this, and all your videos! You are my go to expert. I appreciate you explaining the science involved in the canning process, this helps me to understand why doing it correctly is so important. ❤️
Harbor Girl: We appreciate your comments and thanks for watching our videos. Jim
Thank you! I've never thought of this. But will try it. Yaahhh Jim! Good job!
I came back to watch this again and was glad to hear you address the raw pack method.
I would really like to see your canning storage “ out on the shelf” . Show us sometime?
It is nothing remarkable--just jars on a shelf! thanks for watching.
I was thinking the same thing!!! I bet it’s fabulous! ❤️
That's just being nosey.
@@lucyjunek7615 No, I asked because I wanted to see how others organize their hard work so I could learn from it. That was a rude comment
@@kellyhawes8901 Many people are hesitant to show what they have because when things get bad it makes them a bigger target. That said, there are many videos on RUclips showing people's root cellars and preps.
Oh my goodness I just found your channel have only watched two videos but I love you. Lol. Are you a home ec teacher? You are the most concise well spoken informative person that has a canning channel. I have always canned but new to canning meat I have put up some need to do more. Please keep making videos you are a jewell.
Thank you so much, and we are really glad you found us! I am a professor of science education at our local university. But I have canned all my life--learned from my Mother when I was very young.
I'm looking up the pressure canning equipment I need right now and I really want to get started on canning meats. I honestly never knew it was this easy.
You are a lifesaver! Great advice and easy to follow instruction. Thank You!
You are so inspiring, Pam! Thank you! I came across your YT channel recently and haven't stopped watching it! Today, I canned spaghetti sauce, yesterday I went to the garden market and purchased fresh onions, peppers, mushrooms, 20 lb of tomatoes, celery,... was great! Wasn't too can stew next. I'm having fun and it's so satisfying. Hopefully, it all turns out! Ha!
Barbara: Let us know the results of your canning experiences.
I've made the chicken stew, beef stew, Chili, spaghetti sauce, dried mushrooms, onions, green onions, tomatoes slices sprinkled with Italian seasoning, powdered tomatoes skins, spinach, Kale, Swiss chard, canned broth, carrots, beets and now today will work on apples. Oh, and we bought 6 dozen eggs to dehydrate. Never have done that before so will see how that goes. You've inspired me, Pam! Thank you. You make it so easy to understand and I trust your scientific mind to know what's acceptable and what's not. Thanks again. ❤🇨🇦
This video was very informative. Thanks for the help.
You are welcome. We love to hear that our videos are useful for people. Thanks so much for watching!
Thanks for your videos! Trying out pressure canning for the first time using my new Nesco digital canner. Can’t wait to try it out making ground hamburger. I feel more confident now after watching your video.
Hi Rose, I just subscribed to your channel and tried your canning ground beef. It came out excellent! I never thought to can this! So happy I found you!! Thank you and I am watching so much more videos you have posted!!❤
Pressure canned ground beef for the first time yesterday with my daughter. I was concerned because I didn't hear the jars ping/pop was in water bath canning but they are sealed. Thanks for being a great teacher!
Hope you pressured canned the meat.Then towards the end u talked about jars pinging in water bath canner.Should say in your pressure canner.There are New ppl canning & they might get confused & water bath MEAT.
YOU are adorable !!!!
Thank You for this video. I am an experienced canner especially with meats and I throughly enjoyed this video. I plan to binge watch all of your videos. Excited to watch the pineapple next. I have never canned pineapple so ready to learn some new things.
Bless you 🥰
You are so welcome! I loved your enthusiasm about our videos--really makes us feel good about what we do.
I crammed ground beef and some roast this evening!! I watched your video last night and it was so helpful- thank you 😊
Pam, you’ve inspired me totally, I’m definitely following everything you do it helps me a lot,Thankyou ,