Super Easy canning Ground Beef How to: ruclips.net/video/BZV0-uFmTCE/видео.html Emergency canning without a pressure canner: ruclips.net/video/VnVXU8lphFE/видео.html Thank you for leaving a comment/ added tips and sharing this to get more people prepping! you 'all are so great!
Cooked chicken lasting 2 weeks in the fridge? Canned chicken lasting 15 years? I want to see you eat the two week old chicken, and I want to see you eat from a 15 year old can of chicken canned like this.
My mom was doing this back in the 60s when we were kids! She would make batches on a Saturday and Sunday… she worked Monday-Friday full time and this was how most of our dinners were prepared. Our father was gone and mom was the bread winner. What ever meat was the cheapest she would purchase. She would actually prepare the stews/soups in the jars. We would come home from school about 15 minutes before mom would get home from work and my older sister who was about 12-13 would have things started on the stove. I’m getting a little weepy right now thinking about the greatest mother in the world! I was the baby boy about 5-6 and my brother is 5 yrs older then me. Thank you for this video!!! God bless!
You are such a great person with a golden heart. We have never seen u and may never will, but we love you from our heart. God bless u always. The island of,Fiji
@@tasneemali4970 thank you! So many people today take to much for granted. Loving God and loving our family and others are the most important things in life! 🙏🇺🇸
I've eaten home canned chicken that was 13 years old and it was wonderful, so 15 years sounds fine to me. And I would agree with others in the comments, don't leave it in the canner overnight, take it out soon and set on a towel out of a breeze. Let the jars set still for 12 - 24 hours before removing the rings and thoroughly wash the jars in warm soapy water, rinse and set to dry before labeling and storing. I've been canning over 35 years in case anyone was wondering.
Awesome. Your a pro. I could learn alot from you. Thank you. Canning is very wise my Grandmother did it in Russia and I love it. I am eager to try canning myself
I thought food only kept a year in jars once pressure canned so super pleased to see that it is much longer as I am prepping for the big one!! In the uk and just got a pressure canner and cannot wait to start.
Recycled, he took the lid off, so it's not a problem to leave the jars til morning. It's when you leave the lid on ,it's sealed tight, that's when it's not a good idea The reason why is, if you have jars that don't seal, you won't know til the next day, whereas, if the lid is off while they're cooling, you'll hear the lids seal - the most beautiful sounds in my opinion - and you can tap or look to see if they've sealed. I prefer to remove my jars after I'm done canning, that's how I was taught yrs ago, but if you want to just leave them, at least check to make sure they all sealed. Some people are afraid to take them out before morning in case they break a seal moving them. But that's really not a problem. If the seal is broken, they never really sealed correctly to begin with
I know a man that lost everything and the only place he had left to go was a little piece of land his mother owned and there was a storage shed that she had put out there. He had to hack his way in through the brush to get to it, he had no money to buy food at all but inside that building he found these heavy duty cardboard barrels with the metal rim you lock the top down with that tobacco use to he shipped in and his momma had them loaded down with jars of food she had canned THIRTY YEARS ago and it was still just as good as the first day. He was able to live over a year off that food.
No, never leave your jars in the canner! Especially overnight! You can get what's called "flat sour" of the food. It's caused by keeping food at a high temperature for a prolonged period of time. Your jars can take a temp change if you acclimate the canner in a timely manner. As soon as the pressure is down; open canner and canter the lid over the pot; so steam and room air can exchange. Leave for about 10 minutes. You may hear lids seal, that's normal. Set towels on your counter and lift your jars straight up out of the canner, don't tip or tap the jar. Set it softly on the towel. Leave about and inch of space around the jars for air flow as they cool down. Don't move for 12 to 24 hours. You can remove rings after the jars completely cool and check seals. Refrigerate any jars that didn't seal and consume the food within two days.
This is my first time on your channel. I'm 65 years old and have been canning for most of my life as I would help my mother as a child and into my early adulthood. Then every single year. My father had a garden and I can remember "helping" him when I was pretty young by walking on the onions so they didn't go to seed. My parents had me late in life so they were gone from my life when I was a young adult. I've been canning chicken, beef and pork for around 20 years. I'm retired so I don't have the money to throw food in my cart at the grocery stores. I only buy food when it's on sale but then I buy a lot of extra and can what I am able. I make and can my homemade soups in the winter so it helps to heat the house. That is what's called a win win. I always use my preserved food using the first in, first out principle.
Been canning a long time and would like to add a bit of advice. If you use spices, they get stronger in time. I often use just a 1/2 tsp of canning or kosher salt to each pint and skip my other fav spices. You can add the spices to the open meat as served. I have always layed a towel down on the counter to set the hot jars on when removed from the canner. I had a few bust years ago to temp change of cold counter. Thank you for taking the time to help others! For a young man, I was impressed with how well you did this!
Hiya mate just a question if you don't mind from a complete novice from U.K...do I need a proper pressure canner too be able too store jars for a good amount off time..get back too me if you can (no pun intended) 🤣...thanks
@@jshaw4757 Hi sweetie. I will be glad to help if (I CAN). Yes, a pressure canner is needed for most foods to be safe. You can water bath can some things like tomatoes or high acid content like a salsa. I pressure can all meats. Best advice is get a Ball canning book to refer to. I am older and still refer to it at times. Love to can and have foods last for many years.
@@jshaw4757 I've canned quite a bit of all kinds of things with a canner I bought off of Amazon the brand name T-fal. Homestead Tessie (also on RUclips) has a bunch of prepping and canning videos that are very helpful as well. Good luck & God Bless.
Here in the UK canning isn't a thing, but I managed to get my hands on the stuff and have done one batch of chicken and one of minced beef. All sealed perfectly! So pleased I have this new skill. Also water bathed tomato sauce last year and we are still eating that. Thanks to you and others for giving me the confidence to have a go!🤗🇬🇧
In the southern part of USA where iam from generations know the great benefits of home canned vegetables and meats. I tried sometime a year ago canned deer I canned15- 18 years old and taste and smelled great. , the only preserver a level tea spoon salt.can about anything.doing this 35 years or more .nanna and papa wishing you well from USA .
Years ago Arkansas Ice storm, trapped 3 days due to icy roads. Woodstove for heat and cooking. Canned stews, soups, meats etc., had heat and food. Prepping is key.
I was wondering that. Thank you. I find that whatever meat I can tends to shrink. Italian sausage, chicken, meat loaf, .... they all seem to stick up above the liquid and I had been wondering if I needed to recan them, or if they'd be ok.
I was just on here trying to find out. Just did our 1st batch, 3 out of 4 quarts sealed. Some leaked out of one, im assuming I didn't get tge head space correct.
We use our pressure cooker for the first time Fri. We followed your instructions to the letter. We have 9 jars of hamburger meat on the shelf. We owe you a ton of thanks. Who would have thought we would have canned meat of our own on the shelf. Ok husband is ready to do the chicken now. This channel is one of the best on Utube.
@@carnivoreisvegan Excellent point. Recently read publication that said not to use Instant pots even if has canning setting because a study found they don't maintain consist pressure throughout the process.
The main reason to remove the rings is that they can indicate a false seal over time. If the product has gone bad, you want that lid to pop up. The rings can prevent that from happening. Good video.
When have not enough meat to fill all the jars, , I fill the extra jar(s) 1/3 of the way with washed pinto beans and then with water. Dried beans are canned the same time and pressure as meats.
NEVER leave jars overnight in any canner. They can flat sour and you could ruin all your hard work and waste money, resources and time. You don't want that. Alway prop your lid open on your canner to sit 15 minutes to let all of the seam out and not to shock the jars, when taking the lid off completely. I used to take the lid off completely until one of my jars exploded! I was burnt on several places. So please be careful! I have even had doors that shattered inside of the canner when I took the lid off. Now, I have been canning since I was a teenager and I'm in my late '40s. Those two issues are the first ones I've ever had and it can happen when you least expect it. Even if you have done all of the steps correctly. Once you leave the lidsit for 10 or 15 minutes ON The canner, then transfer your hot jars onto a dish towel to soak up the water. Do not remove the water on top of the lids if you have any there because you can create a false seal within the jar. Leave jars alone for 24 to 48 hours. Any type of food that you are canning that makes grease or is greasy, needs to wash the jars after they have been sitting for the allotted time. You will need to remove the bands on the jars and wash with hot soapy water or clean up with straight vinegar. You need to remove the bands because food gets up underneath them and sticks to the jars. Sometimes that makes it hard for you to get the band off and you will get mold under there. You absolutely do not want that. Just remember that the company only recommends up to 18 months of shelf life with the lids not 15 years. Do not reuse lids for water bath or pressure canning. It's not recommended with today's lids. You can use them to store your dried foods with. Happy Canning!
EXCELLENT advice. The companies are not so much the issue - the FDA, CDC or whoever in the government is over cautious. Alaska here, we jar salmon. My oldest went into his grandmother pantry & tried a jar from every year. He said it didn't taste funky until the 13th year. I didn't ask if it was plain pack or smoked fish... As far as reusing lids? Agreed. never. BUT I came across some videos a couple years ago that said we can use the jars AND lids from store bought products - apparently, they have an industrial amount of rubber seal & can be used 2 or 3 times. I began to look and Classico Spaghetti sauce was one of those jars. Tried it - they're right - extra thick rubber!
I’m starting to get old but I’m still trying to put up things I’ll use . I’ve been eating green beans I caned 12 yrs ago. Still taste pretty darn good. Thanks for sharing everyone should try a free things. Getting ready to do up 40 lbs of peaches. But I did even try a few new things this yr. Sweet zucchini relish., Pasta sauce, and tomato sauce. Even if it’s a lot of work on me, I’m disabled. I still love it and fun to share.
My grandparents were the first African American farm owners in Caroline County Maryland. I've heard about them cooking them and then sealing gallon sized glass jars with grease and it makes a seal . Stored for as long as needed and they heated them when it was needed ...viola fresh while cooked rotisserie chicken !!
I love seeing these practices coming back. My father was an avid hobby farmer (he grew up on a real farm) and I used to help my mother can it all. It's the surest way to beat inflation at the grocery store and it's also the best way to really know what you're getting on your plate.
Thank you so much. I am a relatively new canner from Rotterdam Holland. Since years I was looking for way's to preserve meat, but this wasn't possible with waterbathing. I bought a presto canner resently, this gives me reasurence and this way I can take even better care of my mum (83) and make sure she stay's healthy because she is a diabetic. Thank you so match for you video's. Diana Veer Netherlands
Wait 10 minutes after releasing pressure and taking off canner lid, then remove the jars promptly while hot. You place them on a flat, heat resistant countertop and cover with a towel for slow cooling over 12-24 hours. Check seals, remove rings. @Riverside Homestead.
I just canned 36 pints of chicken broth for my Mother yesterday. I've been canning, drying, smoking, dehydrating, etc.. meats and vegetables for decades. I have never let the steam build up and release before putting on the weight on. I'll definitely being using your method from here on out. Great video!
Great video! I've been canning for decades, and this was a very good tutorial for newbies. I have a Presto dial gage canner, so the gage tells me when it's at pressure. One thing I'd like to add if I may, wash your jars after they've cooled down, before putting on the shelf. Wash them in warm, soapy water with a little bleach in the water. This removes odors, grease, bacteria, etc from the outside of the jars so they don't attract insects and rodents. Do not submerge the jar in the warm water, though, bc you don't want to loosen the seal. Great job! Don't stop prepping!
Would wiping the outside of the jars with sanitizer wipe be acceptable?... Another ? Is you don't have a pantry big enough .could you put the jars in a brown paper bag (darkness) and store in a tub in a closet in an air conditioned apartment?
@@kimberluna2226 Please don't. Just wash in warm water with soap. You can wrap with paper if you like, and store in a tub in the closet. Keep it simple.
At Thanksgiving when turkey is on sale for 33 to 39 cents a lb I buy 5-7 and can them. Same at Christmas and Easter with ham. The canned spiral ham is AMAZING!!!
I've done turkey, chilli, hamburger, chicken with bone and without, broth, stew meat, stew, carrots, potatoes plus anything else I find a deal on. Saves on food prep. Pints and half pints are perfect for a single person. Thank you for this great video.
It's disheartening how people just assume that food will always be there and think we're crazy for being prepared. These are the same people who will come demanding what we have when SHTF. I wouldn't use tap water, though. Especially if it has fluoride or chlorine in it
In the senior citizen community that I live in down here in St Petersburg Florida. There is a lot of people from different parts of the world talking to this older German couple that has been here almost your entire life they said that they're relative is back in Germany people are stockpiling can meets and as many vegetables and foods that will preserve on a shelf as long as possible. There's also a lady that lives here in the community she's polish she basically says the same thing and they're also doing it here also you don't know what's coming next hope everybody is prepared. One interesting thing the Polish person told me back in Poland they're buying iodine tablets they're afraid of nuclear war or a missile hitting a reactor somewhere causing radiation to leak out.
I agree about the wide-mouth jars, that's my preference too. Since I could only find the regular mouth jars, I had to tell myself to get over it and just buy what's available....next time there may be none! Thanks for all the tips!
Yeah, I’m just grateful for whatever canning jars I can get or have. I also asked friends to think of me if they know anyone who wants to get rid of canning jars. It’s working. 😊
Yes, narrow mouth are not a pain ( to me) for thing which are more liquidy, like sauces, or chopped small enough and/or pour out easily enough, like my canned venison tends to. My sis in law actually prefers them, so I've been able to trade some to her for some wide mouths :). Picked up about 30 wide mouth pint jars at an estate sale this fall. Wasn't what I went for, and that was gone and I'd really wanted it, but they were a nice consolation prize, in good condition and at good price.
Sept '22- 5 mths ago, I used this video to can my first round of chicken. Since then, I have learned to can a freezer of venison sausage, roasts, pork etc. You have become my go to prepper for current events also. SHTF is just around the corner. God Bless You All and stay safe.
Outstanding video mate. Than you. My family have been big fans of pressure cooker cooking for decades, but we didn’t do any canning. Except me that is. The funny thing about the steam technology is that my family lived near the cottage that James Watt had at Kinniel House that he made the first steam pump for the local coal mine. It’s still there. Cheers
Found your channel just by looking for canning video's that follow safe standards of canning. I have All American canner and Presto and haven't canned much in quiet a few years. But getting back into it again. I do prep, I have freeze dried products for my backup, I dehydrate on my Corsori, and now back to canning. I have a electric Nesco pressure canner/water bath canner coming. I have a small apartment stove that can't handle my big canners, so after a lot of research I will give the Nesco a try. I have been real leary of going this route. It is just me, so I don't need a lot of cans of food, but enough for me to have on the shelf.
been doing this for years, cooked, not raw. I am going to try this very very soon. And yes I have had jars of cooked canned chicken I used at 11 years. Its so good it just never lasted . Beef and venison too. Fish is done differently, going to do last years salmon soon. Every body needs to know you can also water can a lot of things outside over a fire. Good to shop summertime yard sales and flea markets, and a bit of advice, get a spare rubber seal for your canner in case we cant get them later on. Great video.
@@fryday65 I love reading comments about how far out people have ate pressure canned food. Thanks for sharing. The people that did this 100 years ago aren't here to share their wisdom with us.
Last year, when I first started pressure canning, I was terrified to can raw. I finally got up the courage to raw pack, and it is a lot easier and quicker in general. I have no interest in precooking anything that does not have to be.
Enjoy your videos. Very down to earth. You are a natural teacher. I was raised with big gardens and canning. I am a widow now and have decided to can some things for the uncertain times ahead. Jars are hard to find with wide mouth. Hopefully I can have a large enuf garden to can. A friend is "loaning" me her spot if I do peas and radishes for her to eat fresh. Good trade to me. Thanks for your caring enuf to do these videos for us.
Just got your video YT recommended and I have to say how much it pleases me to see someone who is young and doing this! I have been canning since I was a kid helping my great grandmother with her canning. She told me stories about the great depression and also being a boy scout helped me a lot and is why I get a kick out of folks just learning to prepair just now, especially since the motto of the scouts is "Be Prepaired". I appreciate the checking of the lids, but also, check the rim of the jar. They get knocked around and are packaged by a machine and nicks and cracks can be found on the rim which means no seal. I can on a "rocket stove" and I suggest folks learn about those and build one. Even if not a grid down, heating up the house in the summer time is simply not an option here. And the pressure can be maintained with the rocket stove within a safe tollarence. At 15lbs pressure, you can drop or go over 3lbs with zero issues. Even 5lbs but any lower than that and you need to bring the pressure up and start your canning time all over again. But with a burn chamber of 8 in sq, I found having foot long half inch sticks or split wood and I stay and watch the canner, never walk away from it in case something goes wrong. But also, it allows me to keep tabs on the pressure. If it starts to go down a bit, I add two to four sticks. Usually two at a time. I like your spice mix and will try some. But, even if I do some spices, I still like to add chicken broth. I turn 70 next march and have been canning for close to 55 yrs. Never had a bad batch but it always pays to be safe and on top of things, no matter how many years you've been at it. So, thank you and God bless. Y'all stay safe and as I always say: "Don't just survive, thrive!"
Living in the country we have our own garden plus we raise our own beef , pork , and chicken , i hunt and can what i hunt also. I used to keep it in my storm cellar , now i have several shipping containers buried and keep all of my food it there. I have one entire shipping container full of shelves with anything from jams and jellys to soups . Great video , more people should learn how to can my mom always canned when i lived at home and she still does now at 71
I have never canned before, so I appreciate you showing the weight, etc. because I need to understand the basics, not just a pretty recipe. Thank you!!
That’s 18 meals or 18 Days of something to eat if that’s all you got. Mix with other things…rice, noodles, soups….you could stretch that out to 3-4days of something to eat if Chicken becomes so expensive you can’t afford it. Wonderful video dear….just wonderful……♥️
Don't forget to take the lid from your gauged canners to your local extension office once a year to have it calibrated! Also, vinegar in the canner water is not necessary. I no longer add it to mine because I found it was causing my rings to rust terribly. If there is any mineral residue on the jars, it wipes right off like dust. And I usually wash my sealed jars with soap after they're cooled anyway.
Been canning chicken breast like crazy for the past year and a half. The next step is to try and get as many jars of ground beef and beef patties canned up to match the number. Meanwhile, we'll get the dehydrator cranked up full-time on potatoes. 44 lbs to process in the next week. We just ate a jar of dehydrated hash browns we dried when we first got the dehydrator. They were 3 yrs old and tasted fresh. Much better than canned or frozen potatoes. I rehydrated them with boiled chicken stock and they were amazing. We're at the stage of building shelves and making them fit into our living space without being obvious. Guestimate is, we have about 150 empty jars to fill. We're at the work, work, work stage. Things are too close to the edge for anything but non-stop prep work.
From most of the videos I have watched, people find it easier to brown their meat patties first before putting them in the jars. Not cooking them all the way through, just to give them a bit of a crust, so they stay together better in the canning process and separate one from the other better too, after they have been processed.
@@kfl611 Yes cooking them beforehand is best. They're less likely to fall apart. And using the jar ring to form the patties works great (on wide-mouth jars). The patties will shrink slightly and they'll slip into the wide neck perfectly.
Howdy pard', and MANY thanks for taking the time to make this video. I'm a former 'old school' U.S. Marine ('71-'75) and a lifelong believer in being prepared for ANY circumstance. I am not a 'prepper' nor prone to overreaction to societal flights of nonsense, but, I do believe in the old adage of 'it's better to have and not need, than to need and not have'. That said I cannot thank you enough for opening my eyes to canning MEAT. I realize (for you) that's probably a silly thing to hear but, it's true. My wonderful wife is a long time 'canner' and has canned a LOT of fruits and vegetables but never meat...the even sillier thing is; SHE probably knew all about canning meat, but I did not. We have several refrigerators and freezers full of meat and poultry for that 'just in case' scenario. All of which cost a decent amount of shekels per month. I definitely need to amp up my meat canning! As an aside: What you are essentially doing is 'sous-vide' ing the chicken and then storing it. I am an accomplished amateur chef and sous-vide is one of my primary tools....I will need to brain-storm this option. Many thanks for the 'spark'. : - )
I've heard this from several individuals. Your canning method was very effective. Proof that canning is efficient and the reason everyone wants to do it.
I've been eating steak I canned almost 3 years ago. Man I can't believe how good it smells when I pop the lid open, and the taste is crazy good.I I've been using the broth for gravy or even just to drink hot in a mug. 😋 Zero chemicals and Zero preservatives.
OMG.When you brought up oiling the metal to metal seal,I knew you knew what you are talking about.I love your presentation.It is designed for people that have some comfort with the pressure canner.I find more people so afraid of pressure canning that could benefit from from your easy to understand explainations.
If your lid sticks you can gently pry it up with a strong bottle opener, or a screw driver, just go around the rim, a little bit at a time around the circumstance and gently pry it up. Eventually it will loosen enough to 'unseal'. Then next time you can oil your canned and lid rim.
Ok good idea. I need to be ready for next hurricane. Questions: that presure cooker is big bucks on Amazon. • Is there something cheaper? • where can we get those jars? •pints and quarts and yards are very confusing. Can you add standard measurement next time? It seems likely I will mess up. 8 lbs of chicken is about $50+, if I don't get that sweet place that's a lot to lose. I'm very nervous. Could a smaller cooker be used and less meat? Does the tap water need to be purified from whatever chemicals? ¿If the electricity is out how can one cook? Isn't that too late? • How much presure at low elevation.? I'm about 5 meters above sealevel. Yeah that's why I need to be more ready these days. Like next week again since Helena. My mother used to can and it scared me
I highly recommend sanitizing the jars in hot water with a little white vinegar. Also, drop the lids in a sauce pan with simmering water and a splash of vinegar. Pull a hot lid out of the water, shake the water off, put it on the clean jar rim, add the ring, put the jar in the canner.
Thanks for the metric conversion on storage temperatures, that's very considerate of you, 99% of US RUclipsrs forget that the rest of the world uses metric lol
I always have to Google imperial to metric to figure out how they compare. I know 40 Celsius is hot and 0 Celsius is freezing for water, but that doesn't help when cooking.
I did some inventory on my preps this weekend. Last fall i canned chicken 40qts, pork, 35 qts, ground beef 25qts, sausage 14 pints. Also pressure canned 50lbs potatoes. I still have 18 dozen lids I have been picking up along.
@@bkdill51 I washed and cut bad pieces away. Cut into chunks, added water and pressure canned just like meat. 90 min at 10lbs. We opened them, added butter salt and pepper and had them with green beans. They're pretty soft so if you peel them completely they could be mashed after opening.
@@bkdill51 they make great mash potatoes. You can leave them I. Chunks right out of the jar but they do break apart easy. Since you pressure can these you can go ahead and add any spices. I like to add garlic and rosemary.
Nice tutorial. I'm canning tons of beans instead of storing all of them dry these days. I do chicken and beans days where I break down whole chickens and use the carcass for making broth which I add to both my canned chicken and my beans before I can them. I've had stuff like spices and herbs become too strong in the jar so I only use salt, black pepper and a bay leaf in my jars. I keep the bones in the legs and thighs and I often add a chicken foot to the jar. It makes a super gelled broth inside the jars which is so good for you. I've been pressure canning since 2010 but still like to take a look at what others are teaching to make sure I keep current and haven't been slipping into bad habits out of convenience. I enjoyed your way of teaching. You are very reassuring and don't make canning sound scary with tons of warnings. You still covered most everything necessary imo. To me it's so important to help people to take back their right to make things themselves and be self reliant. We've become terribly de-skilled in the past many years making people scared to do things like pressure can. You are doing a service by showing people it's not hard with just a few precautions. As a long time canner I felt that you covered all the basics and it felt encouraging to try and can. I have several All American Canners and I love them. No rubber gaskets to replace and when I accidentally melted the regulator on my canner (never set the lid down on the stove no matter what ever, ever, ever!) I was able to buy just the parts I needed to replace the melted parts and the canner was as good as new. All American Canners are the only ones I will ever use.
Thanks so much - you are probly a super pro compared to me- ur getting people motivated and teaching new people is probly the folks we are aiming for- I appreciate your comment- and look forward to future helpful input 😊
@@RiversideHomesteadLife I thought you had an Amazon link for the canner? I can't find it and I want to order one right now. Thanks for the video. You should make one on how to avoid botulism. Or getting sick in general.
I also can the chicken legs with the bones. When I open and use my dogs get the bones which have softened to the point they can be crushed by hand. They love em!
This is my first time on your channel. When you said that we may have been canning longer than you, you sold me right then and there! I'm nearly 65 years old and I have been canning most of my life. My mother had me helping her at a young age. My father had me help him in the garden. The best of all worlds! I just bought chicken that I'll be canning tomorrow. Ground beef too. I'm in Wisconsin and our stores haven't had chicken on sale for months. Finally! I'm topping off my pantry.
@@rebelcolorist Yes, it is creepy. Maybe they are meaning to leave more space since the chicken cooking in the pressure canner puts off a lot of liquid in and of itself. But we will really never know the truth if you ask me why they changed it.
I have never canned anything since my parents never did it. This was a subject I always wanted to learn for food preservation. Your videos are excellent and very detailed in showing people how to do it. Thank you for taking the time to make these videos to show people like me how to store food for longer periods of time.
I wish I'd paid attention when my Grandma was canning.... Since I didn't I'm thankful for these videos. This year we invested in canning supplies and followed your videos on meats. So far, I have Chicken, beef, and Butter out of my freezer and into some beautiful glass jars on the garage Shelf. 💟
I am on the west coast and I have a warning that will save you lots of $. The jar brand PUR cannot use mason or Kerr lids! The rings do not fit either.
Great info, especially as we see the destruction of our processing plants and H5N5 allegedly getting worse. My grandma used to "put up" all sorts of stuff when I was young. Wish I would have payed more attention. Thanks and just subbed.
You can can soo many things! It’s probably my favorite thing to do besides knitting. 😁 I can all of our meat, chili, soup, and many veggies. With our large family it doesn’t ever last over 18-24 months. I’ve had jars not seal randomly. Makes the next days meal easier. Happy canning!!
You make this look so easy. I have always been so intimidated by canning. I have always wanted to do it, but just never felt confident enough to try. I feel now that I can after watching your video. Thank you so much for taking the time to make the video, and explain the process so well.
I'm a year ahead of you. I had water bathed canned before, but always afraid of pressure canning. It is a process for sure, but it is so cool when you pull them out!! Love.
Down here in Brazil we are used to pressure pans, every house has one but it's a splier version that fits two or three cans we are also used to acess food all year with not much season variance, except for some fruits this is a tecnice still to be embraced here, meat is getting expencier this days thanks for the video and cheers
Thank you for the video. Just finished a chicken pot pie I made from my first batch of canned chicken legs/thighs. I always was apprehensive about meats...but a few days later I'm fine and the chicken pie was great. I have a newfound confidence in pressure canning. Now to convince my family!
Great add for the bottled water. Could use to clean wounds with if necessary or for cooking or drinking if it can down to it. Decades ago when I was learning to can I had read to make your first batch just water to learn on. Took the pressure off from risk of losing food. There are so many videos and instructions out there now. Makes it so much easier to learn.
I am just beginning I have a presto canner but I am going to do this and I thank you for giving us the direction to go to, to make sure we have the right pressure to use. God Bless you and your family
thanks I am in Europe, I don't have a celler, I live in an apartment, I have a shed, but in winter is too cold, but I can store room temp for 3-5 years is good, now I must buy what I need to pressure cook, I think it can be done with out pressure cooker also i seen some videos, next summer i make green houses on my balcony and grow my own veggies.. thanks
I don’t recommend leaving the jars in the canner overnight because there is the possibly of what is called “flat sour”. It doesn’t mean the food isn’t edible, it won’t taste as good. We generally wait about 15 to 20 minutes and then carefully take the jars out. Leave a couple of inches between jars so they can cool.
I just bought a pressure canner for the first time and I am currently canner chicken for the first time. I am so excited to be able to prep for my family. The way the world has been going lately made me want to make sure my family is safe. Now I'm a stay at home mom full time, Canning is my new hobby.
One piece of advice, cut most of the fat off. It is messy if you don't. The canner, jars are greasy and a pain for clean up. Good luck and enjoy. It is just that easy.
If you haven't already have been watching thier channels I would like to suggest the following channels as well. They cover everything from canning, fermentation and a multiple of other subjects. Mary's Nest Rose Red Homestead
Love this! I just got added to a local chicken rooster surrender call list. I’d love all recipes for pressure canning meal in a jar using juvenile roosters and bantam roosters. So far I made black bean black Silkie chicken chili in s jar. Next I’m maybe making chicken Normandy in a jar after I finish making bone broth from these bones. Family isn’t really into it! We tend to eat standard western diet but I’m trying to get them into organic ketovore or carnivore. Americans need to clean up our diet if we want to eliminate these autoimmune diseases!
I know we are talking canning, but if you have a dehydrator, fully cook pasta and then dehydrate. My rotini took about 7 hours. The ratio is 1 cup pasta to 1 cup liquid when preparing. Saves on water and quick to fix. Stay safe and do something every single day! Can, plant, stock pantry, dehydrate.
@@awake6472 Yes, if after you dehydrate then you vacuum seal and place the food in a mylar bag with oxygen absorber's, the food lasts for years and years. Flour, sugar, beans, rice, pancake mix, instant boxed potatoes (plain) no oils or fats. Pasta, Cornmeal, etc., are big variety of food that can be kept longer by this process. Lots of videos on RUclips. Start prepping!
Back in late 2019 I was helping my grandmother clean our her cellar. Her and my grandfather used to can alot and there was canned goods in there dating back to the late 90's. The cellar itself over the past decade or so has been been leaking water in so alot of the stuff was completely rotted. The stuff that wasn't completely disgusting she told me to take since we can alot here at the house. Anyways to keep the story short One of the jars I went to open was from Summer of 1998 and it had half runner green beans in it. So they would have been almost 22 years old. when I opened them up they smelled as fresh as the day they were canned. While I didn't chance eatting them I have no doubt there would have been nothing wrong with them. Anyways thought I would share that.
Great step by step. I usually use a chopstick or something to de-bubble. I go around the edges and in the middle to be sure to get as much of the bubbles out as I can. I also use the pressure gauge as a guide as well to get to the correct pounds of pressure. Thank you for teaching us how you can your meat. Blessings!
Currently in the UK, we have got a substantial Bird Flu outbreak. Domestic flocks had to be isolated under cover or culled about 3 weeks ago ( millions of birds ). A noticeable drop in wild bird population and some indicators in the shops about the problem, such as some ( not all yet ) restricting the amount of eggs that can be purchased in one go and a reduction in selection and amount of poultry on sale.
Awesome video! Just got my canner this weekend and i canned hotdogs and turkey as a test starter. Turned out great. Feels good putting this valuable protein on the shelf for my family!
Thank you so much for this video. I literally canned chicken yesterday, but it was in the Presto canner I've used for 15 years. I just purchased my first All American canner this past week. I needed to see someone actually use it, I'm a visual learner. Thank you! So helpful.
We have a couple videos of us using it - watch them both and you will see how easy it is… we love it- it just feels like your using a commercial industry type of equipment- can def tell it’s built to last a nuke lol 🙌🏽 Once you find that sweet spot on your stove dial - it’s a cake walk every time 🙌🏽
@@RiversideHomesteadLife Okay, but isn't it the same when you use a presto in terms of finding the sweet spot? I just bought one and haven't used it yet!!!! I will be using a gas stove thank God that I know very well. I think I know just where the slow boil is!!!!! lol
Nice tutorial! I've had an All American Pressure Canner for 9ver a year and have been nervous about using it. I think you've given me some courage; thanks so much!
What great information. We can not thank you enough. Will get those 13 items today. This is the first time to see your home prepping video. Many vid bloggers comment alot on the politics and macro economics, but I appreciate your nuts and bolts, no nonsense approach on what to do now to survive. God bless you in His name.
It's sweet to get ideas from someone younger. I have canned for years but not meat. I am 70, and yesterday, my husband and I did our first batch of canning meat. We buy from our local farmer.... Thank you!
I've been canning chicken this year to be ready for next year(I still have some of last year's on the shelf that ill use this year). I've spent so much time doing it and I tell my husband this is exactly why when we went to the store and there was no chicken
This is the first video I ever saw on pressure canning. I’ve always been so fearful of pressure cookers ! You made it seem so easy that it stuck in my head ever since. Well, you taught this old dog a new trick. I canned 18 jars of chicken yesterday. I’m loving my AA. Thanks again. You got me hooked !
Use a towel on the counter to protect the hot jars from thermal shock. Temperature differences > 90° can cause jar failures now or in the future. He is correct that properly canned foods will last decades. Proper storage in cool/dry/dark will help, especially for appearance, and nutritional quality. For long storage, don’t cheap on lids. Use Superb or Ball/Kerr lids. If the sealant or lining fail, the can fails. Branded Chinese lids are usually fine for fast rotation, but then so are Tattler and Harvest Guard, and those you only buy once. Refrigerate for a week. Freeze for a season. Dry for a year. Pressure can for a decade. Freeze dry for a generation.
any spice that is used in products that are pressure canned is greatly enhanced ,and the longer it is shelved the more spicy the product inside gets as the spice migrates into the product. So less is better ,you can add at the table a lot easier then taking the spice out.including salt.
Thank you for that. I will add spices at the table! @roseredhomestead said the exact same thing. I don't want to eat food that is overwhelmed like the canned goods from the supermarkets. I'm a newbie you just confirmed my qualms about adding seasonings. Honestly, that's the sole reason I am going to can my own food. I absolutely can't even eat the market canned food. I have to mouth it on a napkin, spit it out, and it sucks! I think it's disgusting! I certainly cannot survive on one can of it. I'm not kidding! So, I have my canner and am doing my homework checking out tips like yours before I begin. I am so grateful for your comment! You're awesome!
Pressure cooking isn't too difficult, but to be honest I'd rather cook it then hot can it. Easy to do: Cook, sterilize, use hot faucet water to fill jars (to heat before filling) then lid 'em. Stay sterile and clean and it'll last forever and takes way less time to fill far more jars and you can taste test before canning. Awesome work though!
Botulismm says that you really shouldn't do that. If you must use no pressure cooker, hot can it for like 3 hrs and heat the food to boiling for several minutes before eating to destroy any toxin.. just in case.
I, my mother, nor my grandmother have ever had issues. You fully sterilize the jars/lids, heat them, then add the boiling food. I hard boil the food 15-30 minutes before jarring (if it's raw food, make sure it hits at least 180F, then hard boil for 15-30 minutes), and I always jar the food while it's still boiling. Never ever touch the inside/lip of the jar and always use sterilized tongs to apply the lid. Make sure to leave the lids in boiling water before applying. Make sure to put the cans upside down after ringing them. I've only ever seen one jar go bad, and it was pressure cooked by somebody else.
@@XykuJoxa I'm glad you didn't have any issues. Botulism is rare and not always present at all, but there is a non-zero chance even if very low. If that's okay for you then go for it. Reheating the contents will destroy any toxin anyways, which you usually do with meats. I think pressure canning for fish is the ideal method since it destroys the needle bones. My great grandma used her pressure cooker/canner that she got in the 40's for everything, for her 7 children. She still drives, cooks, and lives alone at 92. Both ways work. As for something not USDA approved, I think I'll find some vintage glass lids with the rubber ring for canning, maybe a gift for granny.
@@mikafoxx2717 Hm good point, I never really thought about the need to pressure cook to break down the bones so they're edible. I've yet to can fish, I always figured I'd just cut fillets into smaller pieces, but I am a huge fan of the bones in cans of salmon. I think your grandmother would love some vintage canning goods, especially the thick Ball brand jars. I find them at garage sales sometimes. You can never have too many jars!
If you want a cleaner looking chicken, drop the chicken in boiling water first for about 15 minutes. Then you can pack the jars and add the seasoning. Pour clean water over it and process in the canner for 75 minutes for pints or 90 minutes for quarts. Then strain the broth you dropped the chicken in first and can it. Now you have canned chicken and chicken broth that can be used in many recipes.
i have a tip for you, you can add 2 table spoons of beef fat on every each of it, as the jar cools the beef fat hardens on the top, completely sealed unless shaken.
Your videos are excellent... Thank you so much! You have the same All-American that I got. So far I only put up quarts and pint and a half jars of plain chicken. I also did some pints of a mix of chicken and bacon. I cooked the bacon first to reduce the amount of fat and all turned out perfect. I think I will do more chicken. I also did ground pork with a bratwurst spice mix in it.
Your video was right on time when it came out. I started canning beef, chicken and pork in 2020 even if I did have to start reusing my lids. Now most of the groceries I buy are on sale. I boil the hamburger meat first, refrigerate it overnight so the fat floats and solidifies. Then I remove most of the fat for candle and soap making. I boil the chicken leg quarters just so I can debone easier. I can the pork chops de-boned and raw. After Thanksgiving I'll be canning leftovers, too.
Super Easy canning Ground Beef How to: ruclips.net/video/BZV0-uFmTCE/видео.html
Emergency canning without a pressure canner: ruclips.net/video/VnVXU8lphFE/видео.html
Thank you for leaving a comment/ added tips and sharing this to get more people prepping!
you 'all are so great!
Thank you, for this timely video! I would definitely invest in a canning pot but have an electric stove. Can this be done with a Ninja Foodi?
How big is your pressure cooker you use on the video?
Can we have the receipt for the seasoning plse, tks a lot
@@emmanuellestaub5251 it's up there. Click on " more" in the description
Cooked chicken lasting 2 weeks in the fridge? Canned chicken lasting 15 years?
I want to see you eat the two week old chicken, and I want to see you eat from a 15 year old can of chicken canned like this.
My mom was doing this back in the 60s when we were kids! She would make batches on a Saturday and Sunday… she worked Monday-Friday full time and this was how most of our dinners were prepared. Our father was gone and mom was the bread winner. What ever meat was the cheapest she would purchase. She would actually prepare the stews/soups in the jars. We would come home from school about 15 minutes before mom would get home from work and my older sister who was about 12-13 would have things started on the stove. I’m getting a little weepy right now thinking about the greatest mother in the world! I was the baby boy about 5-6 and my brother is 5 yrs older then me. Thank you for this video!!! God bless!
That is a great story, thank you for sharing! It sure makes meals easy after the prep work is done!
Wow. Beautiful. 😊💗
Sounds like good days!!
You are such a great person with a golden heart. We have never seen u and may never will, but we love you from our heart.
God bless u always.
The island of,Fiji
@@tasneemali4970 thank you! So many people today take to much for granted. Loving God and loving our family and others are the most important things in life! 🙏🇺🇸
I've eaten home canned chicken that was 13 years old and it was wonderful, so 15 years sounds fine to me. And I would agree with others in the comments, don't leave it in the canner overnight, take it out soon and set on a towel out of a breeze. Let the jars set still for 12 - 24 hours before removing the rings and thoroughly wash the jars in warm soapy water, rinse and set to dry before labeling and storing. I've been canning over 35 years in case anyone was wondering.
Thanks love pro tips 🙌🏽😊
Awesome. Your a pro. I could learn alot from you. Thank you. Canning is very wise my Grandmother did it in Russia and I love it. I am eager to try canning myself
I thought food only kept a year in jars once pressure canned so super pleased to see that it is much longer as I am prepping for the big one!! In the uk and just got a pressure canner and cannot wait to start.
Recycled, he took the lid off, so it's not a problem to leave the jars til morning.
It's when you leave the lid on ,it's sealed tight, that's when it's not a good idea
The reason why is, if you have jars that don't seal, you won't know til the next day, whereas, if the lid is off while they're cooling, you'll hear the lids seal - the most beautiful sounds in my opinion - and you can tap or look to see if they've sealed.
I prefer to remove my jars after I'm done canning, that's how I was taught yrs ago, but if you want to just leave them, at least check to make sure they all sealed.
Some people are afraid to take them out before morning in case they break a seal moving them. But that's really not a problem. If the seal is broken, they never really sealed correctly to begin with
Btw, you can do one of two things if you find a jar hasn't sealed...
Put it into the fridge to be used or you can reprocess it again with a new lid
I know a man that lost everything and the only place he had left to go was a little piece of land his mother owned and there was a storage shed that she had put out there. He had to hack his way in through the brush to get to it, he had no money to buy food at all but inside that building he found these heavy duty cardboard barrels with the metal rim you lock the top down with that tobacco use to he shipped in and his momma had them loaded down with jars of food she had canned THIRTY YEARS ago and it was still just as good as the first day. He was able to live over a year off that food.
wow❤❤❤
Amazing and Awesome story
Beautiful how she prepared for his survival. A mother's ❤️ heart
@@I.Am.Nobody Maybe he was able to find a job or something. It's a year worth of food after all. Just enough to get you doing something to survive.
I can see why your friend lost everything. He clearly makes poor life decisions like eating mystery food found in an overgrown abandoned building.
No, never leave your jars in the canner! Especially overnight! You can get what's called "flat sour" of the food. It's caused by keeping food at a high temperature for a prolonged period of time. Your jars can take a temp change if you acclimate the canner in a timely manner. As soon as the pressure is down; open canner and canter the lid over the pot; so steam and room air can exchange. Leave for about 10 minutes. You may hear lids seal, that's normal. Set towels on your counter and lift your jars straight up out of the canner, don't tip or tap the jar. Set it softly on the towel. Leave about and inch of space around the jars for air flow as they cool down. Don't move for 12 to 24 hours. You can remove rings after the jars completely cool and check seals. Refrigerate any jars that didn't seal and consume the food within two days.
Thank you for those Tips!!!
Hi, I always leave them sit overnight. Haven’t had an issue yet and been canning about 10 years.
Awesome Advice and so glad he read it because if there is one thing that feels awful is when you hard work of canning is totally ruined.
This is my first time on your channel. I'm 65 years old and have been canning for most of my life as I would help my mother as a child and into my early adulthood. Then every single year. My father had a garden and I can remember "helping" him when I was pretty young by walking on the onions so they didn't go to seed. My parents had me late in life so they were gone from my life when I was a young adult. I've been canning chicken, beef and pork for around 20 years. I'm retired so I don't have the money to throw food in my cart at the grocery stores. I only buy food when it's on sale but then I buy a lot of extra and can what I am able. I make and can my homemade soups in the winter so it helps to heat the house. That is what's called a win win. I always use my preserved food using the first in, first out principle.
Been canning a long time and would like to add a bit of advice. If you use spices, they get stronger in time. I often use just a 1/2 tsp of canning or kosher salt to each pint and skip my other fav spices. You can add the spices to the open meat as served. I have always layed a towel down on the counter to set the hot jars on when removed from the canner. I had a few bust years ago to temp change of cold counter. Thank you for taking the time to help others! For a young man, I was impressed with how well you did this!
Hiya mate just a question if you don't mind from a complete novice from U.K...do I need a proper pressure canner too be able too store jars for a good amount off time..get back too me if you can (no pun intended) 🤣...thanks
@@jshaw4757 Hi sweetie. I will be glad to help if (I CAN). Yes, a pressure canner is needed for most foods to be safe. You can water bath can some things like tomatoes or high acid content like a salsa. I pressure can all meats. Best advice is get a Ball canning book to refer to. I am older and still refer to it at times. Love to can and have foods last for many years.
@@jshaw4757 I've canned quite a bit of all kinds of things with a canner I bought off of Amazon the brand name T-fal. Homestead Tessie (also on RUclips) has a bunch of prepping and canning videos that are very helpful as well. Good luck & God Bless.
Great advice. Thanks from Charlotte NC
@@thankfullyredeemedmaderigh7436 You are welcome. I grew up in Charlotte. Still have family and friends there. Happy canning!
Here in the UK canning isn't a thing, but I managed to get my hands on the stuff and have done one batch of chicken and one of minced beef. All sealed perfectly! So pleased I have this new skill. Also water bathed tomato sauce last year and we are still eating that. Thanks to you and others for giving me the confidence to have a go!🤗🇬🇧
In the southern part of USA where iam from generations know the great benefits of home canned vegetables and meats. I tried sometime a year ago canned deer I canned15- 18 years old and taste and smelled great. , the only preserver a level tea spoon salt.can about anything.doing this 35 years or more .nanna and papa wishing you well from USA .
awesome, I too am learning this...
It’s a thing in my little corner in Scotland
Good to hear someone from uk too. I see some jars in homebargains, same looking with lids, £1.40 a jar, wonder if these where good
How did you can the chicken?
Years ago Arkansas Ice storm, trapped 3 days due to icy roads. Woodstove for heat and cooking. Canned stews, soups, meats etc., had heat and food. Prepping is key.
My favorite part of canning is listening for the lids to pop as they cool. When it pops, you know it's sealed.
I’m just learning and didn’t know this so glad you said this lol. Thanks for the note.
Thanks for sharing this 👍
I see that cross on the fridge... God bless you bro. Thanks for helping young men like myself (22)
If your chicken isn't submerged when it gets done, it's still perfectly safe to eat. Just in case anyone in the comments was wondering
I was wondering that. Thank you.
I find that whatever meat I can tends to shrink. Italian sausage, chicken, meat loaf, .... they all seem to stick up above the liquid and I had been wondering if I needed to recan them, or if they'd be ok.
Yes, Thank you for sharing this Lisa! adding the water or broth will just make all of the meat submerged, but is not necessary
I was just on here trying to find out. Just did our 1st batch, 3 out of 4 quarts sealed. Some leaked out of one, im assuming I didn't get tge head space correct.
I think there is suppose to be 50 percent liquid and sometimes even if you add water or broth, meat still isn't fully submerged.
I just asked that before seeing this comment! 😄 Glad I’m not the o my one with this problem.
We use our pressure cooker for the first time Fri. We followed your instructions to the letter. We have 9 jars of hamburger meat on the shelf. We owe you a ton of thanks. Who would have thought we would have canned meat of our own on the shelf. Ok husband is ready to do the chicken now. This channel is one of the best on Utube.
Wonderful to hear- and makes us feel good! 🙏🏽 thank you
You know you can also waterbath halo oranges ?
Pressure "cooker" and pressure "canner" are different and cannot be interchanged. (although the newer instant pots also have a canning setting).
@@carnivoreisvegan Excellent point. Recently read publication that said not to use Instant pots even if has canning setting because a study found they don't maintain consist pressure throughout the process.
@@Chocoholiclady66 that's sad. That was such a nice addition.
This young man’s presentation was phenomenal. I appreciate his delivery. Thank you!
The main reason to remove the rings is that they can indicate a false seal over time. If the product has gone bad, you want that lid to pop up. The rings can prevent that from happening. Good video.
Now, I need a video on how to convince my wife who will not eat left overs more than 1 day old to eat 15 year old chicken.
I guess if she gets hungry enough she might try it :) lol
She's never been hungy then. Even fresh roadkill looks like a steak when you haven't eaten lol 😂😂😂
😂This made me laugh pretty hard. I can relate. 😂
hahahaha, this gave me a good laugh.
i used to be said wife LOL!! were a family of 5 and i just hated leftovers, i loved fresh meals, but this inflation changed my mind HAH now im canning
Canned for 45 years . Am working on teaching my granddaughter
Love hearing that
When have not enough meat to fill all the jars, , I fill the extra jar(s) 1/3 of the way with washed pinto beans and then with water. Dried beans are canned the same time and pressure as meats.
Great idea! I do beans all the time. I usually soak them first but a few dry beans will probably not suck up too much of the liquid in the jar.
NEVER leave jars overnight in any canner. They can flat sour and you could ruin all your hard work and waste money, resources and time. You don't want that. Alway prop your lid open on your canner to sit 15 minutes to let all of the seam out and not to shock the jars, when taking the lid off completely. I used to take the lid off completely until one of my jars exploded! I was burnt on several places. So please be careful! I have even had doors that shattered inside of the canner when I took the lid off. Now, I have been canning since I was a teenager and I'm in my late '40s. Those two issues are the first ones I've ever had and it can happen when you least expect it. Even if you have done all of the steps correctly. Once you leave the lidsit for 10 or 15 minutes ON The canner, then transfer your hot jars onto a dish towel to soak up the water. Do not remove the water on top of the lids if you have any there because you can create a false seal within the jar. Leave jars alone for 24 to 48 hours. Any type of food that you are canning that makes grease or is greasy, needs to wash the jars after they have been sitting for the allotted time. You will need to remove the bands on the jars and wash with hot soapy water or clean up with straight vinegar. You need to remove the bands because food gets up underneath them and sticks to the jars. Sometimes that makes it hard for you to get the band off and you will get mold under there. You absolutely do not want that.
Just remember that the company only recommends up to 18 months of shelf life with the lids not 15 years. Do not reuse lids for water bath or pressure canning. It's not recommended with today's lids. You can use them to store your dried foods with.
Happy Canning!
EXCELLENT advice. The companies are not so much the issue - the FDA, CDC or whoever in the government is over cautious. Alaska here, we jar salmon. My oldest went into his grandmother pantry & tried a jar from every year. He said it didn't taste funky until the 13th year. I didn't ask if it was plain pack or smoked fish...
As far as reusing lids? Agreed. never. BUT I came across some videos a couple years ago that said we can use the jars AND lids from store bought products - apparently, they have an industrial amount of rubber seal & can be used 2 or 3 times. I began to look and Classico Spaghetti sauce was one of those jars. Tried it - they're right - extra thick rubber!
I’m starting to get old but I’m still trying to put up things I’ll use . I’ve been eating green beans I caned 12 yrs ago. Still taste pretty darn good.
Thanks for sharing everyone should try a free things. Getting ready to do up 40 lbs of peaches. But I did even try a few new things this yr. Sweet zucchini relish., Pasta sauce, and tomato sauce.
Even if it’s a lot of work on me, I’m disabled. I still love it and fun to share.
My grandparents were the first African American farm owners in Caroline County Maryland. I've heard about them cooking them and then sealing gallon sized glass jars with grease and it makes a seal . Stored for as long as needed and they heated them when it was needed ...viola fresh while cooked rotisserie chicken !!
Wait-what? So no pressure canning needed then?
😂😂😂😂😂
I've heard of doing that with clarified butter too!
I love seeing these practices coming back. My father was an avid hobby farmer (he grew up on a real farm) and I used to help my mother can it all. It's the surest way to beat inflation at the grocery store and it's also the best way to really know what you're getting on your plate.
Thank you so much. I am a relatively new canner from Rotterdam Holland. Since years I was looking for way's to preserve meat, but this wasn't possible with waterbathing. I bought a presto canner resently, this gives me reasurence and this way I can take even better care of my mum (83) and make sure she stay's healthy because she is a diabetic. Thank you so match for you video's. Diana Veer Netherlands
You will also find out that no matter what cut of meat you use, it will come out tender. Your Mom will love that!
Wait 10 minutes after releasing pressure and taking off canner lid, then remove the jars promptly while hot. You place them on a flat, heat resistant countertop and cover with a towel for slow cooling over 12-24 hours. Check seals, remove rings. @Riverside Homestead.
Do not sit on the counter top alone. Place the towel under jars....Counter tops are cooler and could cause jars to crack or break...
Thx ☺️
We are 80 and 70 and long time preppers. This us an outstanding tutorial. Good job young man. Dandahermit subbed
I just canned 36 pints of chicken broth for my Mother yesterday. I've been canning, drying, smoking, dehydrating, etc.. meats and vegetables for decades. I have never let the steam build up and release before putting on the weight on. I'll definitely being using your method from here on out. Great video!
Great video! I've been canning for decades, and this was a very good tutorial for newbies. I have a Presto dial gage canner, so the gage tells me when it's at pressure. One thing I'd like to add if I may, wash your jars after they've cooled down, before putting on the shelf. Wash them in warm, soapy water with a little bleach in the water. This removes odors, grease, bacteria, etc from the outside of the jars so they don't attract insects and rodents. Do not submerge the jar in the warm water, though, bc you don't want to loosen the seal. Great job! Don't stop prepping!
Thank you - yes I will add that on next video thanks for the reminder- heard it also helps from
The attraction of rodents 🙌🏽💥
That’s a great idea!!
I always wash the filled jars before they go on the shelf, and take the rings off before the bath.
Would wiping the outside of the jars with sanitizer wipe be acceptable?... Another ? Is you don't have a pantry big enough .could you put the jars in a brown paper bag (darkness) and store in a tub in a closet in an air conditioned apartment?
@@kimberluna2226 Please don't. Just wash in warm water with soap. You can wrap with paper if you like, and store in a tub in the closet. Keep it simple.
At Thanksgiving when turkey is on sale for 33 to 39 cents a lb I buy 5-7 and can them. Same at Christmas and Easter with ham. The canned spiral ham is AMAZING!!!
Great tip! Thanks Karen
Good tip with the ham especially.
I'll have to try that. Thanks.
That's brilliant ❤
Smart to plan when prices are low.
I've done turkey, chilli, hamburger, chicken with bone and without, broth, stew meat, stew, carrots, potatoes plus anything else I find a deal on. Saves on food prep. Pints and half pints are perfect for a single person. Thank you for this great video.
Great tips, thanks Liz!
Hello Liz, I have canned two turkeys. One I roasted, the other raw. I swear I will never do another turkey. Either way, it was so tedious.
It's disheartening how people just assume that food will always be there and think we're crazy for being prepared. These are the same people who will come demanding what we have when SHTF. I wouldn't use tap water, though. Especially if it has fluoride or chlorine in it
In the senior citizen community that I live in down here in St Petersburg Florida. There is a lot of people from different parts of the world talking to this older German couple that has been here almost your entire life they said that they're relative is back in Germany people are stockpiling can meets and as many vegetables and foods that will preserve on a shelf as long as possible. There's also a lady that lives here in the community she's polish she basically says the same thing and they're also doing it here also you don't know what's coming next hope everybody is prepared. One interesting thing the Polish person told me back in Poland they're buying iodine tablets they're afraid of nuclear war or a missile hitting a reactor somewhere causing radiation to leak out.
I agree about the wide-mouth jars, that's my preference too. Since I could only find the regular mouth jars, I had to tell myself to get over it and just buy what's available....next time there may be none! Thanks for all the tips!
Thanks for sharing!!
Yeah, I’m just grateful for whatever canning jars I can get or have. I also asked friends to think of me if they know anyone who wants to get rid of canning jars. It’s working. 😊
I like the regular mouth for beans, potatoes, bone broth and soups (things that slide out easily).
I can usually find some at Goodwill.
Yes, narrow mouth are not a pain ( to me) for thing which are more liquidy, like sauces, or chopped small enough and/or pour out easily enough, like my canned venison tends to. My sis in law actually prefers them, so I've been able to trade some to her for some wide mouths :). Picked up about 30 wide mouth pint jars at an estate sale this fall. Wasn't what I went for, and that was gone and I'd really wanted it, but they were a nice consolation prize, in good condition and at good price.
Sept '22- 5 mths ago, I used this video to can my first round of chicken. Since then, I have learned to can a freezer of venison sausage, roasts, pork etc. You have become my go to prepper for current events also. SHTF is just around the corner. God Bless You All and stay safe.
I suppose it's still making the turn?
Outstanding video mate. Than you. My family have been big fans of pressure cooker cooking for decades, but we didn’t do any canning. Except me that is. The funny thing about the steam technology is that my family lived near the cottage that James Watt had at Kinniel House that he made the first steam pump for the local coal mine. It’s still there. Cheers
Found your channel just by looking for canning video's that follow safe standards of canning. I have All American canner and Presto and haven't canned much in quiet a few years. But getting back into it again. I do prep, I have freeze dried products for my backup, I dehydrate on my Corsori, and now back to canning. I have a electric Nesco pressure canner/water bath canner coming. I have a small apartment stove that can't handle my big canners, so after a lot of research I will give the Nesco a try. I have been real leary of going this route. It is just me, so I don't need a lot of cans of food, but enough for me to have on the shelf.
been doing this for years, cooked, not raw. I am going to try this very very soon. And yes I have had jars of cooked canned chicken I used at 11 years. Its so good it just never lasted . Beef and venison too. Fish is done differently, going to do last years salmon soon. Every body needs to know you can also water can a lot of things outside over a fire. Good to shop summertime yard sales and flea markets, and a bit of advice, get a spare rubber seal for your canner in case we cant get them later on. Great video.
So glad to hear this! Thank you Kim
@@RiversideHomesteadLife The only way we are all gonna make it is if we stick together and help our neighbor.
@@fryday65 I love reading comments about how far out people have ate pressure canned food. Thanks for sharing. The people that did this 100 years ago aren't here to share their wisdom with us.
@@jkco4300 But, they are here in spirit.
Last year, when I first started pressure canning, I was terrified to can raw. I finally got up the courage to raw pack, and it is a lot easier and quicker in general. I have no interest in precooking anything that does not have to be.
Enjoy your videos. Very down to earth. You are a natural teacher. I was raised with big gardens and canning. I am a widow now and have decided to can some things for the uncertain times ahead. Jars are hard to find with wide mouth. Hopefully I can have a large enuf garden to can. A friend is "loaning" me her spot if I do peas and radishes for her to eat fresh. Good trade to me. Thanks for your caring enuf to do these videos for us.
Thank you for your info and comment Sarah, really appreciate it
Just got your video YT recommended and I have to say how much it pleases me to see someone who is young and doing this!
I have been canning since I was a kid helping my great grandmother with her canning. She told me stories about the great depression and also being a boy scout helped me a lot and is why I get a kick out of folks just learning to prepair just now, especially since the motto of the scouts is "Be Prepaired".
I appreciate the checking of the lids, but also, check the rim of the jar. They get knocked around and are packaged by a machine and nicks and cracks can be found on the rim which means no seal.
I can on a "rocket stove" and I suggest folks learn about those and build one. Even if not a grid down, heating up the house in the summer time is simply not an option here. And the pressure can be maintained with the rocket stove within a safe tollarence. At 15lbs pressure, you can drop or go over 3lbs with zero issues. Even 5lbs but any lower than that and you need to bring the pressure up and start your canning time all over again. But with a burn chamber of 8 in sq, I found having foot long half inch sticks or split wood and I stay and watch the canner, never walk away from it in case something goes wrong. But also, it allows me to keep tabs on the pressure. If it starts to go down a bit, I add two to four sticks. Usually two at a time.
I like your spice mix and will try some. But, even if I do some spices, I still like to add chicken broth.
I turn 70 next march and have been canning for close to 55 yrs. Never had a bad batch but it always pays to be safe and on top of things, no matter how many years you've been at it.
So, thank you and God bless. Y'all stay safe and as I always say: "Don't just survive, thrive!"
Great video! Thanks! Just a note. WiFi shortens shelf life. Keep your cans out of wifi.
Living in the country we have our own garden plus we raise our own beef , pork , and chicken , i hunt and can what i hunt also. I used to keep it in my storm cellar , now i have several shipping containers buried and keep all of my food it there. I have one entire shipping container full of shelves with anything from jams and jellys to soups . Great video , more people should learn how to can my mom always canned when i lived at home and she still does now at 71
Glad to hear Keven! Thanks
top tier. Love to here this.
I have never canned before, so I appreciate you showing the weight, etc. because I need to understand the basics, not just a pretty recipe. Thank you!!
Alex ! Yes I try to not miss a thing- I’m aiming for teaching newbies !!! 🙌🏽 more to come
That’s 18 meals or 18 Days of something to eat if that’s all you got. Mix with other things…rice, noodles, soups….you could stretch that out to 3-4days of something to eat if Chicken becomes so expensive you can’t afford it. Wonderful video dear….just wonderful……♥️
Thanks 🙌🏽
Don't forget to take the lid from your gauged canners to your local extension office once a year to have it calibrated!
Also, vinegar in the canner water is not necessary. I no longer add it to mine because I found it was causing my rings to rust terribly. If there is any mineral residue on the jars, it wipes right off like dust. And I usually wash my sealed jars with soap after they're cooled anyway.
👍
Vinegar is necessary, especially if you have hard water. take your rings off. You don’t need to keep rings on
Been canning chicken breast like crazy for the past year and a half. The next step is to try and get as many jars of ground beef and beef patties canned up to match the number. Meanwhile, we'll get the dehydrator cranked up full-time on potatoes. 44 lbs to process in the next week. We just ate a jar of dehydrated hash browns we dried when we first got the dehydrator. They were 3 yrs old and tasted fresh. Much better than canned or frozen potatoes. I rehydrated them with boiled chicken stock and they were amazing. We're at the stage of building shelves and making them fit into our living space without being obvious. Guestimate is, we have about 150 empty jars to fill. We're at the work, work, work stage. Things are too close to the edge for anything but non-stop prep work.
Glad to hear! Thanks for sharing! keep up the good work
From most of the videos I have watched, people find it easier to brown their meat patties first before putting them in the jars. Not cooking them all the way through, just to give them a bit of a crust, so they stay together better in the canning process and separate one from the other better too, after they have been processed.
@@kfl611 Yes cooking them beforehand is best. They're less likely to fall apart. And using the jar ring to form the patties works great (on wide-mouth jars). The patties will shrink slightly and they'll slip into the wide neck perfectly.
Howdy pard', and MANY thanks for taking the time to make this video. I'm a former 'old school' U.S. Marine ('71-'75) and a lifelong believer in being prepared for ANY circumstance. I am not a 'prepper' nor prone to overreaction to societal flights of nonsense, but, I do believe in the old adage of 'it's better to have and not need, than to need and not have'. That said I cannot thank you enough for opening my eyes to canning MEAT. I realize (for you) that's probably a silly thing to hear but, it's true. My wonderful wife is a long time 'canner' and has canned a LOT of fruits and vegetables but never meat...the even sillier thing is; SHE probably knew all about canning meat, but I did not. We have several refrigerators and freezers full of meat and poultry for that 'just in case' scenario. All of which cost a decent amount of shekels per month. I definitely need to amp up my meat canning! As an aside: What you are essentially doing is 'sous-vide' ing the chicken and then storing it. I am an accomplished amateur chef and sous-vide is one of my primary tools....I will need to brain-storm this option. Many thanks for the 'spark'. : - )
Opened up some canned chicken dated 2007 I'm telling you it was real good 👍!! Can everything you can.
That is great to hear !
Hi Karen, may I ask was the chicken at room temperature or in a root cellar? Thank you.
It was room temperature.
Good to know. I am using my 2015 stock at the moment, (meat, and vegies) because nothing ever last longer than that, since I eat it nearly everyday.
I've heard this from several individuals. Your canning method was very effective. Proof that canning is efficient and the reason everyone wants to do it.
I've been eating steak I canned almost 3 years ago. Man I can't believe how good it smells when I pop the lid open, and the taste is crazy good.I I've been using the broth for gravy or even just to drink hot in a mug. 😋 Zero chemicals and Zero preservatives.
Drinking canned steak gravy hot from a mug sounds tasty/gross/manly 😂
I love it! How do you prepare it.
@@Ms19741979 over mashed potato. A simple stew and even taco's on homemade flour tortillas.😉
OMG.When you brought up oiling the metal to metal seal,I knew you knew what you are talking about.I love your presentation.It is designed for people that have some comfort with the pressure canner.I find more people so afraid of pressure canning that could benefit from from your easy to understand explainations.
Thank you kindly Leslee, appreciate your comment
I was terrified when I first started using mine but got over that quickly when 2020 happened haha.
If your lid sticks you can gently pry it up with a strong bottle opener, or a screw driver, just go around the rim, a little bit at a time around the circumstance and gently pry it up. Eventually it will loosen enough to 'unseal'. Then next time you can oil your canned and lid rim.
I've never seen your Channel before. This video came up in suggested feed. Liked, subscribed, and shared.
Thank for the Sub Special Operations Equipment (SOE), welcome to the group and thank you kindly for sharing!
Ok good idea. I need to be ready for next hurricane. Questions: that presure cooker is big bucks on Amazon.
• Is there something cheaper?
• where can we get those jars?
•pints and quarts and yards are very confusing. Can you add standard measurement next time?
It seems likely I will mess up. 8 lbs of chicken is about $50+, if I don't get that sweet place that's a lot to lose. I'm very nervous. Could a smaller cooker be used and less meat?
Does the tap water need to be purified from whatever chemicals?
¿If the electricity is out how can one cook? Isn't that too late?
• How much presure at low elevation.?
I'm about 5 meters above sealevel. Yeah that's why I need to be more ready these days. Like next week again since Helena. My mother used to can and it scared me
I highly recommend sanitizing the jars in hot water with a little white vinegar. Also, drop the lids in a sauce pan with simmering water and a splash of vinegar. Pull a hot lid out of the water, shake the water off, put it on the clean jar rim, add the ring, put the jar in the canner.
This is no longer required if pressure canning. Ball also recommends NOT heating their new lids before using.
Thanks for the metric conversion on storage temperatures, that's very considerate of you, 99% of US RUclipsrs forget that the rest of the world uses metric lol
I always have to Google imperial to metric to figure out how they compare. I know 40 Celsius is hot and 0 Celsius is freezing for water, but that doesn't help when cooking.
I did some inventory on my preps this weekend. Last fall i canned chicken 40qts, pork, 35 qts, ground beef 25qts, sausage 14 pints. Also pressure canned 50lbs potatoes. I still have 18 dozen lids I have been picking up along.
Nice
Awesome . Way to go
How did you can potatoes? How are these able to be used after opening?
@@bkdill51 I washed and cut bad pieces away. Cut into chunks, added water and pressure canned just like meat. 90 min at 10lbs. We opened them, added butter salt and pepper and had them with green beans. They're pretty soft so if you peel them completely they could be mashed after opening.
@@bkdill51 they make great mash potatoes. You can leave them I. Chunks right out of the jar but they do break apart easy. Since you pressure can these you can go ahead and add any spices. I like to add garlic and rosemary.
Nice tutorial. I'm canning tons of beans instead of storing all of them dry these days. I do chicken and beans days where I break down whole chickens and use the carcass for making broth which I add to both my canned chicken and my beans before I can them.
I've had stuff like spices and herbs become too strong in the jar so I only use salt, black pepper and a bay leaf in my jars. I keep the bones in the legs and thighs and I often add a chicken foot to the jar. It makes a super gelled broth inside the jars which is so good for you.
I've been pressure canning since 2010 but still like to take a look at what others are teaching to make sure I keep current and haven't been slipping into bad habits out of convenience. I enjoyed your way of teaching. You are very reassuring and don't make canning sound scary with tons of warnings. You still covered most everything necessary imo.
To me it's so important to help people to take back their right to make things themselves and be self reliant. We've become terribly de-skilled in the past many years making people scared to do things like pressure can. You are doing a service by showing people it's not hard with just a few precautions. As a long time canner I felt that you covered all the basics and it felt encouraging to try and can.
I have several All American Canners and I love them. No rubber gaskets to replace and when I accidentally melted the regulator on my canner (never set the lid down on the stove no matter what ever, ever, ever!) I was able to buy just the parts I needed to replace the melted parts and the canner was as good as new. All American Canners are the only ones I will ever use.
Thanks so much - you are probly a super pro compared to me- ur getting people motivated and teaching new people is probly the folks we are aiming for- I appreciate your comment- and look forward to future helpful input 😊
@@RiversideHomesteadLife I thought you had an Amazon link for the canner? I can't find it and I want to order one right now. Thanks for the video. You should make one on how to avoid botulism. Or getting sick in general.
Love, love, love the idea of adding a chicken foot. Thank you 😊
I also can the chicken legs with the bones. When I open and use my dogs get the bones which have softened to the point they can be crushed by hand. They love em!
I love chicken skin. Can I keep that on the thighs for canning?
I’m glad you break it down Barney style for all us newbies. Lots of good info. Thanks for the video .
This is my first time on your channel. When you said that we may have been canning longer than you, you sold me right then and there! I'm nearly 65 years old and I have been canning most of my life. My mother had me helping her at a young age. My father had me help him in the garden. The best of all worlds! I just bought chicken that I'll be canning tomorrow. Ground beef too. I'm in Wisconsin and our stores haven't had chicken on sale for months. Finally! I'm topping off my pantry.
Hi!! Great video. The USDA recommended headspace changed in 2015 to 1 1/4 inches for raw packed chicken... No more 1 inch... Cheers!
🙌🏽💥👍
I saw that. I have always done 1inch, but things change.
@@justme8108 It's bc chicken has changed... And that's just creepy, but there you go 😳
@@rebelcolorist Yes, it is creepy. Maybe they are meaning to leave more space since the chicken cooking in the pressure canner puts off a lot of liquid in and of itself. But we will really never know the truth if you ask me why they changed it.
Wow. Just learning how to can at age 54. This is one of the best channels to learn from. Thank you!
I have never canned anything since my parents never did it. This was a subject I always wanted to learn for food preservation.
Your videos are excellent and very detailed in showing people how to do it.
Thank you for taking the time to make these videos to show people like me how to store food for longer periods of time.
I wish I'd paid attention when my Grandma was canning.... Since I didn't I'm thankful for these videos. This year we invested in canning supplies and followed your videos on meats. So far, I have Chicken, beef, and Butter out of my freezer and into some beautiful glass jars on the garage Shelf. 💟
I am on the west coast and I have a warning that will save you lots of $. The jar brand PUR cannot use mason or Kerr lids! The rings do not fit either.
Thank you
Great info, especially as we see the destruction of our processing plants and H5N5 allegedly getting worse. My grandma used to "put up" all sorts of stuff when I was young. Wish I would have payed more attention. Thanks and just subbed.
😊 thanks
Yes - I’m sure we all can say we wished we payed more attention to g-pas!
You have a gift for teaching!
Blessings :)
🥰
You can can soo many things! It’s probably my favorite thing to do besides knitting. 😁 I can all of our meat, chili, soup, and many veggies. With our large family it doesn’t ever last over 18-24 months. I’ve had jars not seal randomly. Makes the next days meal easier. Happy canning!!
It was a fail on my part ! It good lesson to teach - anything to help 😁 thank you
You make this look so easy. I have always been so intimidated by canning. I have always wanted to do it, but just never felt confident enough to try. I feel now that I can after watching your video. Thank you so much for taking the time to make the video, and explain the process so well.
I'm a year ahead of you. I had water bathed canned before, but always afraid of pressure canning. It is a process for sure, but it is so cool when you pull them out!! Love.
Very slow on the stove dial as pressure builds and cans at pressure.
Down here in Brazil we are used to pressure pans, every house has one but it's a splier version that fits two or three cans
we are also used to acess food all year with not much season variance, except for some fruits
this is a tecnice still to be embraced here, meat is getting expencier this days
thanks for the video and cheers
Thank you for the video. Just finished a chicken pot pie I made from my first batch of canned chicken legs/thighs. I always was apprehensive about meats...but a few days later I'm fine and the chicken pie was great. I have a newfound confidence in pressure canning. Now to convince my family!
I was just wondering what you do with all the meat same preparation but your idea of chicken pot pie is great!
Great add for the bottled water. Could use to clean wounds with if necessary or for cooking or drinking if it can down to it. Decades ago when I was learning to can I had read to make your first batch just water to learn on. Took the pressure off from risk of losing food. There are so many videos and instructions out there now. Makes it so much easier to learn.
Thanks for sharing!
I am just beginning I have a presto canner but I am going to do this and I thank you for giving us the direction to go to, to make sure we have the right pressure to use. God Bless you and your family
You are so welcome!
I wish someone would show pressure canning in a less expensive pressure cooker. Most videos show all these very expensive canners that i can't afford.
thanks I am in Europe, I don't have a celler, I live in an apartment, I have a shed, but in winter is too cold, but I can store room temp for 3-5 years is good, now I must buy what I need to pressure cook, I think it can be done with out pressure cooker also i seen some videos, next summer i make green houses on my balcony and grow my own veggies.. thanks
I don’t recommend leaving the jars in the canner overnight because there is the possibly of what is called “flat sour”. It doesn’t mean the food isn’t edible, it won’t taste as good. We generally wait about 15 to 20 minutes and then carefully take the jars out. Leave a couple of inches between jars so they can cool.
Agree with you. Even though he means well some of his methods can make someone deathly sick.
@@nobattles4322 That's not good.
Also put them on a towel or something, not on cold counter.
I always take my jars right out and put on a towel on my kitchen table. Haven’t had a problem doing it that way. I do space them out for cooling.
There is so much wrong here it's concerning....uggg.
My husband thinks I'm crazy for canning. I love canning.
It’s fun!
I just bought a pressure canner for the first time and I am currently canner chicken for the first time. I am so excited to be able to prep for my family. The way the world has been going lately made me want to make sure my family is safe. Now I'm a stay at home mom full time, Canning is my new hobby.
Awe so glad to hear that! I love your new hobby! You won't regret it, I'm sure. I am going to delve into your new hobby quite soon myself. 😂
One piece of advice, cut most of the fat off. It is messy if you don't. The canner, jars are greasy and a pain for clean up. Good luck and enjoy. It is just that easy.
If you haven't already have been watching thier channels I would like to suggest the following channels as well. They cover everything from canning, fermentation and a multiple of other subjects.
Mary's Nest
Rose Red Homestead
Hi any updates how is your canning going on?
May I ask which canner you all chose?
Love this! I just got added to a local chicken rooster surrender call list. I’d love all recipes for pressure canning meal in a jar using juvenile roosters and bantam roosters. So far I made black bean black Silkie chicken chili in s jar. Next I’m maybe making chicken Normandy in a jar after I finish making bone broth from these bones. Family isn’t really into it! We tend to eat standard western diet but I’m trying to get them into organic ketovore or carnivore. Americans need to clean up our diet if we want to eliminate these autoimmune diseases!
At 9:15 you say there is a metal and metal seal but aren't the lids coated in a rubber or silicone ?
I know we are talking canning, but if you have a dehydrator, fully cook pasta and then dehydrate. My rotini took about 7 hours. The ratio is 1 cup pasta to 1 cup liquid when preparing. Saves on water and quick to fix. Stay safe and do something every single day! Can, plant, stock pantry, dehydrate.
Could l please ask how long is it shelf stable when you have dehydrated thanks 😊
I have 3 jars left from 2014 and they are still good. I seal with oxygen absorbers and/or vacuum seal.
@@awake6472 Yes, if after you dehydrate then you vacuum seal and place the food in a mylar bag with oxygen absorber's, the food lasts for years and years. Flour, sugar, beans, rice, pancake mix, instant boxed potatoes (plain) no oils or fats. Pasta, Cornmeal, etc., are big variety of food that can be kept longer by this process. Lots of videos on RUclips. Start prepping!
Back in late 2019 I was helping my grandmother clean our her cellar. Her and my grandfather used to can alot and there was canned goods in there dating back to the late 90's. The cellar itself over the past decade or so has been been leaking water in so alot of the stuff was completely rotted. The stuff that wasn't completely disgusting she told me to take since we can alot here at the house. Anyways to keep the story short One of the jars I went to open was from Summer of 1998 and it had half runner green beans in it. So they would have been almost 22 years old. when I opened them up they smelled as fresh as the day they were canned. While I didn't chance eatting them I have no doubt there would have been nothing wrong with them.
Anyways thought I would share that.
Thank you for that...it helps to make judgements when we hear the experiences of others.
Great step by step. I usually use a chopstick or something to de-bubble. I go around the edges and in the middle to be sure to get as much of the bubbles out as I can. I also use the pressure gauge as a guide as well to get to the correct pounds of pressure. Thank you for teaching us how you can your meat. Blessings!
🙌🏽
P lp
I am new to the Prepper world at age 66. I have never done canning and can't wait to start. Thanks for the video and I will be watching more videos.
Glad to hear Melody! You will enjoy it!
Currently in the UK, we have got a substantial Bird Flu outbreak. Domestic flocks had to be isolated under cover or culled about 3 weeks ago ( millions of birds ). A noticeable drop in wild bird population and some indicators in the shops about the problem, such as some ( not all yet ) restricting the amount of eggs that can be purchased in one go and a reduction in selection and amount of poultry on sale.
Awesome video! Just got my canner this weekend and i canned hotdogs and turkey as a test starter. Turned out great. Feels good putting this valuable protein on the shelf for my family!
I never thought of hotdogs. Great idea
Love hearing this Dallas! Thank you so much for sharing!
I was wondering if anyone did hotdogs, seems logical enough.
Hotdogs? Like oscar myers??
@@mikeconley9590 With all of the sodium nitrate in the hotdogs, they'll probably be good for 30 years!
Thank you so much for this video. I literally canned chicken yesterday, but it was in the Presto canner I've used for 15 years. I just purchased my first All American canner this past week. I needed to see someone actually use it, I'm a visual learner. Thank you! So helpful.
We have a couple videos of us using it - watch them both and you will see how easy it is… we love it- it just feels like your using a commercial industry type of equipment- can def tell it’s built to last a nuke lol 🙌🏽
Once you find that sweet spot on your stove dial - it’s a cake walk every time 🙌🏽
@@RiversideHomesteadLife Okay, but isn't it the same when you use a presto in terms of finding the sweet spot? I just bought one and haven't used it yet!!!! I will be using a gas stove thank God that I know very well. I think I know just where the slow boil is!!!!! lol
Nice tutorial! I've had an All American Pressure Canner for 9ver a year and have been nervous about using it. I think you've given me some courage; thanks so much!
Like I said get first under your belt and it’s addictive after that 🙌🏽
I love my All American-so fun and easy to use. Great investment.
Can some jars filled with water. Once you see how easy it was you will be much more confident in canning.
What great information. We can not thank you enough. Will get those 13 items today. This is the first time to see your home prepping video. Many vid bloggers comment alot on the politics and macro economics, but I appreciate your nuts and bolts, no nonsense approach on what to do now to survive. God bless you in His name.
It's sweet to get ideas from someone younger. I have canned for years but not meat. I am 70, and yesterday, my husband and I did our first batch of canning meat.
We buy from our local farmer....
Thank you!
I've been canning chicken this year to be ready for next year(I still have some of last year's on the shelf that ill use this year). I've spent so much time doing it and I tell my husband this is exactly why when we went to the store and there was no chicken
This channel was thriving during the pandemic.
This is the first video I ever saw on pressure canning. I’ve always been so fearful of pressure cookers ! You made it seem so easy that it stuck in my head ever since. Well, you taught this old dog a new trick. I canned 18 jars of chicken yesterday. I’m loving my AA. Thanks again. You got me hooked !
I had to tell you that is great I’m so happy for you
Fingertip tight not hand tight. You'll make the lids buckle in the canner
Use a towel on the counter to protect the hot jars from thermal shock. Temperature differences > 90° can cause jar failures now or in the future.
He is correct that properly canned foods will last decades. Proper storage in cool/dry/dark will help, especially for appearance, and nutritional quality. For long storage, don’t cheap on lids. Use Superb or Ball/Kerr lids. If the sealant or lining fail, the can fails. Branded Chinese lids are usually fine for fast rotation, but then so are Tattler and Harvest Guard, and those you only buy once.
Refrigerate for a week.
Freeze for a season.
Dry for a year.
Pressure can for a decade.
Freeze dry for a generation.
any spice that is used in products that are pressure canned is greatly enhanced ,and the longer it is shelved the more spicy the product inside gets as the spice migrates into the product. So less is better ,you can add at the table a lot easier then taking the spice out.including salt.
Yep! I opened a jar of pinto beans from 2014. They were so spicy….but oh so good!😊
Thank you for that. I will add spices at the table! @roseredhomestead said the exact same thing. I don't want to eat food that is overwhelmed like the canned goods from the supermarkets. I'm a newbie you just confirmed my qualms about adding seasonings. Honestly, that's the sole reason I am going to can my own food. I absolutely can't even eat the market canned food. I have to mouth it on a napkin, spit it out, and it sucks! I think it's disgusting! I certainly cannot survive on one can of it. I'm not kidding! So, I have my canner and am doing my homework checking out tips like yours before I begin. I am so grateful for your comment! You're awesome!
Very good video. It’s nice to have someone show how easy pressure canning is without making it look so complicated.
Thanks 👍 Appreciate that!
Agreed!
Pressure cooking isn't too difficult, but to be honest I'd rather cook it then hot can it. Easy to do: Cook, sterilize, use hot faucet water to fill jars (to heat before filling) then lid 'em. Stay sterile and clean and it'll last forever and takes way less time to fill far more jars and you can taste test before canning. Awesome work though!
Botulismm says that you really shouldn't do that. If you must use no pressure cooker, hot can it for like 3 hrs and heat the food to boiling for several minutes before eating to destroy any toxin.. just in case.
I, my mother, nor my grandmother have ever had issues. You fully sterilize the jars/lids, heat them, then add the boiling food. I hard boil the food 15-30 minutes before jarring (if it's raw food, make sure it hits at least 180F, then hard boil for 15-30 minutes), and I always jar the food while it's still boiling. Never ever touch the inside/lip of the jar and always use sterilized tongs to apply the lid. Make sure to leave the lids in boiling water before applying. Make sure to put the cans upside down after ringing them. I've only ever seen one jar go bad, and it was pressure cooked by somebody else.
@@XykuJoxa I'm glad you didn't have any issues. Botulism is rare and not always present at all, but there is a non-zero chance even if very low. If that's okay for you then go for it. Reheating the contents will destroy any toxin anyways, which you usually do with meats. I think pressure canning for fish is the ideal method since it destroys the needle bones. My great grandma used her pressure cooker/canner that she got in the 40's for everything, for her 7 children. She still drives, cooks, and lives alone at 92. Both ways work. As for something not USDA approved, I think I'll find some vintage glass lids with the rubber ring for canning, maybe a gift for granny.
@@mikafoxx2717 Hm good point, I never really thought about the need to pressure cook to break down the bones so they're edible. I've yet to can fish, I always figured I'd just cut fillets into smaller pieces, but I am a huge fan of the bones in cans of salmon. I think your grandmother would love some vintage canning goods, especially the thick Ball brand jars. I find them at garage sales sometimes. You can never have too many jars!
If you want a cleaner looking chicken, drop the chicken in boiling water first for about 15 minutes. Then you can pack the jars and add the seasoning. Pour clean water over it and process in the canner for 75 minutes for pints or 90 minutes for quarts.
Then strain the broth you dropped the chicken in first and can it. Now you have canned chicken and chicken broth that can be used in many recipes.
Hi, I'm new to canning and I'm just stoked about getting everything together and starting to can different foods. Thank you for your efforts!
Best Video Ever!!!!!!! Much Love from Florida ❤
Thank you kindly H H2O!
i have a tip for you, you can add 2 table spoons of beef fat on every each of it, as the jar cools the beef fat hardens on the top, completely sealed unless shaken.
Adding additional fat may inhibit a good seal...Added fat is NOT recommended for pressure canning.
Your videos are excellent... Thank you so much! You have the same All-American that I got. So far I only put up quarts and pint and a half jars of plain chicken. I also did some pints of a mix of chicken and bacon. I cooked the bacon first to reduce the amount of fat and all turned out perfect. I think I will do more chicken. I also did ground pork with a bratwurst spice mix in it.
Thank you for sharing!
Your video was right on time when it came out. I started canning beef, chicken and pork in 2020 even if I did have to start reusing my lids. Now most of the groceries I buy are on sale. I boil the hamburger meat first, refrigerate it overnight so the fat floats and solidifies. Then I remove most of the fat for candle and soap making. I boil the chicken leg quarters just so I can debone easier. I can the pork chops de-boned and raw. After Thanksgiving I'll be canning leftovers, too.