How to Dry Can Ground Beef
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- Опубликовано: 6 сен 2024
- Just sharing a different way to can ground beef. It is a better way in my opinion the texture is fabulous!
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Just an update on this method, I opened a jar of this ground beef that I canned 3 years ago. It was perfect, like fresh cooked beef.. I am planning on doing another 30 pounds tomorrow. Thanks again LInda.
Thank you 🙏
That is good to know. I am going to can some half pint jars today.
Thank you! I did ground Turkey like this, hoping it is okay.
Just finished my last jars canned using this method. We are canning again tomorrow!! ❤
@@jnkbarton How high will the water be when the jar is placed in the pot? Is this going to last 90 minutes? Because I am Taiwanese, I used an interpreter to worry about misunderstanding the content of the film
My mom a long long long time ago god rest he soul was canning a meatless chilli just beans n sauce. She forgot they were on and went outside to hang laundry. I came home from school. In stead of heading to the fridge for snacks I went straight to my room and this loud explosion happened. I went into the kitchen and the lid to the pressure canner was imbedded in the ceiling there was chilli sauce n beans all the way into the living room and glass from the jars. My mom knew I was home and realized what she forgot and came in screaming if I was OK. I was perfectly fine but it took weeks to clean that stuff up. We had to replace the living room furniture. all the curtains and two kitchen cabinets. My dad swore til the day he died she did it to remodel the house.
Rebecca Miller Now that's a plan! HAHA Just joking :) Once something like that blows you never forget it. I had a hot water heater on the main floor of our house blow once! Thank God no one was home at the time!
Rebecca Miller great story for the great grandkids....
Awesome story!
😂😂 awesome story! Thanks, God bless!
Thank you for sharing! That is a great story.
Thank you Linda! NW Georgia. I took up canning when I was in my early 20s and everyone thought I was crazy, now everyone asks me some pretty wild questions! I got my canner(American) in 1982, bought out of a sale flyer for my birthday gift from my dad. My mother told me I was stupid; that all canners had to have rubber rings; which was why I wanted that paticular canner.It was a new thing then(early 80s)heavy aluminum with threads at the lip ang wingnuts to tighten it down.When it came in and my parents brought it up to me for my Bday cookout at my 3/4 acre garden, she whispered to my boyfriend "it doesnt have a rubber seal!"Never apologized, nothing. I have forgotten more than I will ever remember; but alot is starting to come back.Im teaching my neighbor to can and peserve and she has gone wild with it! My canner is the American 915. It is 35 years old and still looks new and you wont find anything better! Everyone that has seen me in action with it or helped me can has fallen in love with it. I got it new from the factory for 58.dollars.The canner runs in the neighborhood of 400.now. Id still go with it! You wont lose with the American canner. Go with the tall stack.Thats the one above mine.I think its a 916. You can double stack your short jars. God Bless and keep canning! Love "Chele".
Well, pretty Miss Linda, if just found your program. I must tell you how much I enjoy your presentation, all the things you bring to our attention. I'm 80 now and dont do many things anymore and due to that its important for me to entertain myself. And I've always worked hard and thoroughly. So it's difficult to keep my mind still working. A real thank you for your U Tube programs in these lovely home making. Your kitchen and your sweet self are wonderful to watch and that makes it a pleasure. So fondly, mrsjob...ps I'll b watching you now
:) ( I think that is a smile)
I am new to pressure canning but I love it. Your fantastic I was wondering can I add chopped onions and garlic so it cooks together. I'm just very excited.. thank you so much. Here we are 2021 with food insecurity this is great.
You haven’t said anything about your fan on when canning! If you have it on it sucks liquid out of jars.
Brought back great memories of my mother doing all this in the 1930's. On a coal fired stove. Plus I remember her making a hamburg pie. Everything tasted so good when you knew what hunger was.
+John J. Bluvas ..my Mom made hamburger pie too YUMMMM!
All my favorite recipes as a kid started with "brown a pound of ground beef". (Except for the one that started with "grate the cheese while the macaroni boils").
i wish you can demonstrate some of the recipes
Watching October 10th ,2020. Still under lockdown that was only supposed to last 2 weeks to flatten the curve. Now the only thing flat is the economy.
I have canned meat this way, then my Amish friends tell me they simply raw pack & can that way. Both seem fine, quicker & easy to raw pack. I can lots.. a big batch of soup or chili, extra veggies... I keep my canner going, even doing raw milk canning lately:) Be prepared, not scared. God bless!
These canned meats will be good for how long? 1 year? 2 years? 3 years?
I've raw canned ground and chunked beef, pork, venison, and chicken. I've made my meatloaf recipe and canned that too. I always add at the very least salt, pepper, and chopped onion. I always do some with mushrooms and garlic, too. If I were to precook the meat before canning, I'd make pan gravy from the drippings and can that too, either in with the meat or by itself.
I've been dry canning hamburger since the early 80s I do both in water and dry depending on the recipe I use depends on which one I open I'm glad somebody showed everyone a new way well it's 2021 and I can honestly say it works cuz I'm still here and so is my family
Good point........If it didn't work I wouldn't be reading this post. Thanks for the update.
funny- you keep saying, "I'm super excited," and watching a video it does SEEM a little goofy UNTIL YOU CAN YOUR OWN... THAT'S when you feel that exact same feeling! You just don't understand until you try it... it's a strange-nervousness as you're canning - hoping and praying it seals, that you didn't make a mistake and get botulism or something... then.. Click- the first har's lid pops/seals... that is an exciting feeling!
Of course, then it's the first time you actually USE the product you've canned- it REALLY makes you feel great.
I love it !
Thanks for sharing. My father used to can. He used to canned like 30 cans or more of salsa. He passed away in 2012 and 2016 I found one of his salsa jars. I made that salsa last me. I found you to continue his traditions. He would dry his herbs and always wanted a dehydrator. I just finished his mint last year.
Thanks so much. Can you do one for tomatoes?
Steven Waling I couldn’t have said it better!
The excitement and anticipation is very real for those of us that do canning. We know just how good it will taste and love taking great care of our families!
It's like money in the bank. only better since money can't buy food if there's not food to buy.
Great video... To give you a back ground on comparison; My grandparents spent their entire lives as farmers/ranchers hence they only ate what they raised and this is exactly how my grandmother canned her ground beef and venison.
JoboBlevins So she cooked it first? No raw canning?
Cj Boac , if you can hamburger when it is raw it will come out as a chunk, kind of like a meatloaf. So if you want crumbly ground beef at least partially cook it before canning. That’s the only reason for cooking before you can it. Best of luck !!
I am 83 years old now and still can like crazy. But when I said one time to my mother, I wonder what your mother would think of all the fast foods they have now. My Mom said " She did have fast food. She canned meat from the pig, chicken, sheep and cows, all her veggies from the garden, all the fruit from woods and trees. Every time some company came or she was too tired to make a big meal, ( she had 11 kids) she'd go get her canned food from the cellar and dump it in a pan and heat it up. Just imagine what a verity she had on hand. She canned hundreds of jars.
Can you cold pack?
You have made my day, I thought it was a lost art I canned for years in the 60's and 70's now I cook most of the time in smaller pressure cookers it's so fast, when I was working I could come home put frozen meat and vegetables in cooker or dried beans and frozen sausage in cooker and we could be eating in 45 min. I love what your doing maybe some young people will try it.
Wouldn't that make meat too done and tough? It's like cooking it twice. It's cooking right there in the jar.
I'm 32. My mom bought me a dehydrator for Christmas 2018. I've been dehydrating and storing a lot of things lately. The Lord tells us to be prepared and I never want to see my family go hungry while I may be readjusting to a new life. Hunting, etc...its nice to have a plan. Many things last 5 years and more. Anyways, rest assured, although it's somewhat of a dying art, God is not gonna let his children starve :-) God bless!
@@alicewalters6426 No, because they were starting with frozen meat. Plus that was probably 45 from start to finish and it takes a good while for a canner or instapot to come up to pressure and then more time to release naturally.
@@alicewalters6426 I was thinking the same. I think I'll not cook it all the way through and finish it in the canner.
I was inspired by this and have canned 20 pints this way during our Covid 19 lockdown. My husband made tacos with a jar yesterday and he's a picky eater, but this ground beef got a thumbs up!! Thanks Linda. God bless.
I watched a seminar by Wendy DeWitt, an LDS food storage instructor. She said she cans hamburger/ground beef raw the jar dry. It cooks in its own juice. She said she didn't like the way precooked turns into "bits", and you will need to cut it out of the jar. It will become a loaf, but you can break it down as needed. I have done a boiled method. No splattering grease and the fat can be skimmed off the water when cooled. All ways are right, just spreading the info. There is even a recipe for meatloaf in a jar I am planning on trying.
I like the raw method best. This takes more time and mess.
Badboy7357 i agree on the texture and removing it from jar is challenging and it REALLY gunks up the jars like ur casserole dish would get if u baked in the oven,but at least u can scrub hard on casserole dish its more touble in a jar to remove
Does anyone can tell me how much pressure and for how long I should can in Utah altitude? Please! Thanks!
Antonielle Jaggar : 15lbs
@@akf3536 I googled my altitude. you can also google for the recommended canning pressure for your zip code.
Thank you Linda for this great video. I live in the middle of the Daniel Boone National Forest, so there are times that we can't get to town for shopping. I have canned ground beef before but we weren't crazy about it. I canned 11 pints with this method yesterday and we made hamburger stroganoff today, and loved it. So thank you so much.
Donna Prater, I'm ready to can some gr chuck and haven't canned ANY before. You said you'd done it b4 but liked this better. If you don't mind sharing, what was dif about the way you did it that made you not like it? I'd like all the input I can get. And of course, not everyone likes the same thing anyway. I've loved some "new recipes" that Mom tried growing up and she didn't even keep the recipe. "It was hideous and not worth keeping! I threw it out so I wouldn't make it again." LOL! I'd love to have them.
I wish I'd paid more attention to my Mother's canning years ago. She canned 800, yes 800 jars every year from fruit to meat. Now I want to try it.
Sally F canning is still alive.. We can 1300 a year including jellies.. Canned meats are very important to us(we don't have power)
That is just what we did back then! I would can 200 jars each of several different things, such as tomatoes, corn, green beans, dry beans, pears, peaches and more in one year and that would last us two years, so the next year I would can 200 jars of about 7 or 8 different fruits and veggies, so my pantry was full of both starting two years after my adventures with canning began! I never tried canning meats though...I was too scared of making people sick but it was probably as safe to preserve as anything else I canned.
I ude to go to eastern WA every summer and come home with hundreds of lbs of fruit and vegetables and spend 2 weeks last of August canning 300 + jars before i had to return to teaching.
Still loving it after 45 yrs. As a kid we would go around the Peninsula in WA claming and oyster hunting then my mon and grandma would can right in the camp ground our findings. I loved claming and oyster hunting and shucking but to this day I can not stand the smell let alone taste or sight of oysters or clams in any form.
I finally decided to "brave" pressure canning and I am doing your ground beef process. So excited to see the final results. Can't thank you Linda and all the other fab you tubers (Katzcradle, MIsnowpony, Bexar, MrsV) enough for sharing with us.
Loved the video. BTW put this video on pause and DO call your mom or grandma then come back to it later. I called my grandma about a recipe one time, and she reminded me again about the Joy of Cooking cookbook she had given me. I said, "I appreciate the cookbook and I'll always have it, but I won't always have you." She never reminded me of my cookbook again. 😊
Watching. On 24 March 2020 during pandemic.
47Fl Momof2 fast forward 1 month, April 24, and we’re STILL stuck here.
May 1 in Michigan, holding strong
May 4th here taking notes for future use
Here on May 4th/20 from Canada. Looking for more ways of being prepared Stay safe 💕
May 9th 2020 just canned potatoes yesterday and today I will try ground meat. Just started canning for first time yesterday.
Thank you and blessings. I just did 6 pounds 70% ground beef in the XL Power canner cooker Then packed it into 7 hot pints with 1 in clearance. I then pressure canned it in the XL power canner cooker for 75 minutes.. What a good way to store burger and a time saver.
I have looked everywhere for this type of canning. I'm super excited to try this. What an awesome way to get a jump start on a meal at the last minute. Not to mention with the Christmas approaching got give as a gift with a jar of spaghetti sauce when it goes on sale as well as the spaghetti and bread. Making it an Italian basket. May for a family or someone who lives alone. Thanks so much for taking the time to share. This really is an inspiration for me.
Linda, I believe that the dried beef and the pepperoni are packaged with a small amount of a gas that doesn't allow bacteria to grow.
yay you're in reno, i'm in vegas. i put your video on, just out of curiosity. I think about canning, but have never done it before. I'm making chili right now and your video is motivating me to cook. I want to eat healthy, but I get lazy about cooking.
I love your personality. Wish I had your energy, LOL
This isn't meant to be critical in any way.
I've noticed other people that can that I know like to leave about an inch at the top of space at the top of the jars. I didn't see you do that in the early step of the first jar, but maybe I missed something. I'm wondering how the difference in effectiveness and success will be on this for that step and overall too.
There's another lady from Arizona that also has a way to can meat also, but I think her method is slightly different from the one you are doing. (The more sources the better right?)
It's good that you are learning about this. Canning is an important skill.
Keep at it! Keep trying! Self sufficiency is the only way to be in control of your own life.
I did leave an inch of head space ground beef when you're packing it that way goes in the jar a little bit differently but those jars lasted 3 years I can buy the ball book standard
Ha! Funny you should mention - I've been studying Jackie Clay's article in Backwoods Home I keep going back to it as I have put up a LOT of meat with COVID and hurricane season coming in South Florida. I hadn't done ground beef yet because I wanted to watch a video first, as you said - so happy you referenced the same article! Your RUclips channel is such a find! Best wishes to you.
I have an All American and you will never regret changing to that canner! I love how much moisture remained in the jar because I was worried that the meat wouldn't come up to the proper temperature during the canning process without some kind of moisture (that is what the pressure is for, high enough temperature to kill bacteria and fungi). I am totally going to try this!
Sage has a tendency to over power foods. When I can sausage I mark the jar and use a small pill bags from CVS and fill with the sage and glue it to the jar. That way you can add the sage later. Gives flexibility if you want sage just in some or in all. And the pill bags are very strong and thick. I use them for loads of things.
Gina Lee Farber nice idea
Won't the sage lose flavor over time?
@bluewolf I don’t believe so. So many people say that but I had some mint for over 5 years and it still had wonderful flavor. But my father dried it not store bought.
I love cooking but lately I've felt the need to start canning and meat was the one thing I kept wondering about and here you are showing us how. I love watching you and you've got a beautiful personality. I know this video is older but it's timeless! Thank you!
I was glad to hear you respond that this will last for years. I just cooked a pint of bacon that I had canned 4 years ago. We had it for breakfast and then made Spaghetti Carbinara for dinner. It was wonderful and you get whole slices if you handle it gently. Thank you for a great demo and information I had not known.
Pressure can or water bath
Pressure Can@@gwenienelson2535
I'm so glad I found your channel two weeks ago! After watching this video I canned up several pints of ground beef. Well, today I got home late and needed to get dinner ready quickly. Using my canned ground beef I had a delicious dinner ready in no time! Such a great time saver! Thanks!
I wish you only knew how much I have learned from you, you truly are amazing and a gift to the community 💜
My husband just bought me a brand new pressure canner a few months ago. As soon as we have the storage space and the means to buy up meats and vegetables then we are going to be canning fools.. The grocery prices are through the roof and my hubby says it's only going to get worse.. so I really enjoy all your HOW TO Videos.. You Tube is the most Awesome place to be taught new tricks !! Thank you Linda !! I love your Videos.. keep them coming !!
This is amazing. You are teaching a new generation basic skills
Just came back to check this out and get a little schooling. You are a good teacher and i love how thrilled you are when the jars ping. Thank you Linda for all you do.
I have also packed chicken and rabbit meat raw into jars with no juice added . Adding 1/2 TP salt for pints and 1 tsp salt for quarts
Pressure pints 75 minutes quarts 90 minutes.
The boneless chicken breast taste just like what you buy in the can but better. Makes fast chicken salad or other meals needing cooked chicken or rabbit.
You can also brown it and pack it in its own juice.
For pork and beef in peaces like roast. I like to really brown it then pack it into jars or it will not have a good taste at all. I do not like the raw packed peaces of pork or beef. It has to be browned . We deglazed the pan with hot boiling water and used that to fill jars for cooking. It taste allot better. We made roast potatoes and carrots with the beef chunks taking the meat out and putting it back in a skillet with a little oil to heat it up then added the juice and our carrots raw or cooked you can go either way. If you are going raw on the veggies. I would pull the meat until the veggies are almost done. It's not like fresh but it is really close.
I hope oth is helps. Someone needs to and a video on throw chicken I am sure that would help understanding it.
I live in N Ireland and we cannot get the things that are available elsewhere but thank the Lord for RUclips and you because you taught me all I need to know to dehydrate. Thanks Linda and keep up the good work.
You're making a very fine contribution to the survivability of my family and I. Thank you.
I know this video is from 2012 and it is 2019. I've just started canning and I'm actually trying the ground beef tonight. I am adding Adobo, Oregano and freeze dried onions to it. I'm using 93 % lean. I didn't see any comments and Linda didn't mention anything about seasoning. I also checked the National Center for Home Food Preservation and they have options of adding salt, tomato juice, meat broth. Since I know the season I added is what I would use for a number of ground beed recipes I have added it. Wish me luck!. If anyone has dry canned ground beef seasoned, please let me know how it turned out after months of testing. Thank you so much. And Thank you Linda, God bless you! keep on posting for us please.
Linda, Thank you for doing this video!! Can't wait to try this. Keep thinking our economy is going to crash so this would be good to have in case of emergencies. Also live near snow and if electricity goes off this can be eaten right out of can. I appreciate you!!! Thank you
I come from a family of canners!!!! Hundreds of jars every summer!!!! I have never seen anyone can meat. Im so glad to have found this. I think im gonna try it!!!!
This is by far our favorite even after a year:) Next time I use it I will do a video:)
watching during Corona Virus lockdown. Thank you very much for sharing!
Corona virus novice canner here too!!
Linda I was wondering how long you used this and if you had any issues with it...
I always forget about thawing meat out in time for dinner!!! This would be awesome!
And great for next time we go camping lol
Glad to see this update! Quick question: is it a bad idea to season the meat before canning? Thanks!
@@biffjohnson7107 I have no problem seasoning the meat before canning I just don't season it to the point that I can do it for a different recipe hopefully that makes sense
I finally canned 6lbs today but I added beef bouillon like you suggested:)
It’s still bubbling!! (Obviously novice canner)
Thank you so much for showing me how to do this without adding water! I wasn't sure if this was possible, but I too always wondered about the canned meat at the store. Thanks again for helping folks like me to learn how to preserve food without relying soley on my freezer! God bless you!
I’ve been watching TONS of canning videos the past few days... even though I’m only 15 and have NONE of the materials needed to can food lmfao but from what I’ve learned from all these RUclips videos is that you can can pretty much any meat except for ground beef? I’m not sure who to believe.
Haven Valentine You can definitely can ground beef! Either the Amish way, raw, or cooked as in this video! When you do can ground beef make sure it’s pretty lean, at least 85% to 93% lean. If you do less lean when using raw ground beef, the jar will fill up with liquid from the ground beef. Making a meatloaf with all the spices & goodies in it is really good & perfect for 2 to 4 people. Leave out putting in any tomato sauce! You can add that on top when you heat it up for dinner.
@@cjboac9864 out of curiosity, what size does 1lb beef usually require?
@@FancyTruth1 If its a meatloaf (I add extra ingredients, onions, garlic, oregano, few reasoned bread crumbs, Worcestershire 1 tsp., tomato chopped & salt, pepper, sometimes hatch. Or Ortega chilies chopped.) Then quart sz jar. Perfect. Its really delicious & this mixture makes great tocos, spegetti sauce, etc.
@@cjboac9864 thank you so much 💛
I'm so glad their is a new found canning recipe for beef canned this way! Yae! I don't have a freezer to store my meat only my frig. Freezer! This is big for me to be a new canner and have my shelve's busting at the seam's! Thankyou, off to canning my hubby some barbecued ground beef with onions and pepper's!!!
There will always be shrinkage. So if you want to fill X amount of jars, get all the meat cooked and fill all the jars evenly before putting the lids on them.
Happy to see this video, Linda. We just bought a whole butchered hog. Filled our freezer. I'm needing to open up some space if Bob is to go deer hunting this fall. One entire shelf is just ground pork. Glad to hear your comment about the sage. We got all of our pork unseasoned and plan on seasoning for whatever we plan to use the meat for as we go.
I have never canned anything in my life but after seeing your video I'm sure thinking about trying this.
@Nancy Crane. Not me!! Too much work!!
Well that is very interesting. I was just looking at videos on how to can meat. I’ve been canning for years but never meat so I’m really excited to try this
This would have been an absolute stellar video if you did the comparison of your hamburger meat that has been sitting on your shelf for about 4 months or so, with freshly fried hamburger meat. What you would notice, is that the top 1/2" or so of meat becomes very "dried out" looking with a distinct layer below. I did this with crumbled sausage. It works, it really does. I tried a batch with hamburger. The hamburger that I did, was solid packed in pint jars similar to meat loaf, and 2 years later....guess what!!! The texture became much MUCH more finer than fresh out of the oven hamburger, but it was delicious and didn't get "sick" as you can imagine. It shrinks too. The whole bottle of meat slipped right out of the wide mouth jar, and I was able to slice it in 4" circles that were about 1/2" thick. Couple of those slices with mashed potatoes and vegetables, and you made it! As for the fat? What do you expect? It's hamburger. Buy the leanest you can. It might be a little more "rubbery", but you will be alright. Forgetaboutit ! Don't worry.
You're dead right: it'll dehydrate - that's because there's vacuum. Which dries stuff out, because under vacuum water actually "boils" at low temperature - (ask any high school chemistry teacher for the famous demo), so much of the remaining water "boils off". And when ground beef dries out, it gets "finer" - ever forget to put a skillet of leftover ground beef away after taco night, and check it out the next morning? (You know you have... >;-) It's a lot finer and 'crumblier'. Basically you've just made air-dried ground-beef jerky - same thing happens in vacuum-packing.
I just found your way of doing ground beef without liquid in my Canning and Preserving for Dummies book. Can't wait to try it.
Love watching all the video's you have. You are a happy person that is easy to listen and under stand what you are up to. Enjoyed.
I'm glad I checked out this video on dry canning ground beef and that you find this method better. This will be perfect for baked ziti and spaghetti. I am so inspired and want to thank you for all you do. Take care!
I am going to experiment with this and try to make some _warm and serve_ taco meat! I have also been wanting to can some of those little meatloaf's in widemouth jars. I might have to get $50 of ground meat tomorrow and break out the pressure canner! Thanks for the video!
I have my very first ground beef in my new pressure canner right now. I also used the pint & 1/2 jars and mine took 20 oz of medium-lean beef in each jar. I used the juices from the cooking into each jar, as I really wanted to retain all that healthy fat, so I really hope mine do turn out well. I am very new to both pressure canning and canning meats... I did my very first chicken raw pack yesterday and my very first beef steak raw pack the day before. I haven't eaten much canned meat but now that I am on the Carnivore way of eating I felt I needed to have some on hand in case of emergency. I think I might try doing canned ground lamb next.
How did you make out with hamburger?
@@gardeninggirlct I did great and have done about 60 more jars now.
I just dry canned some beef and pork sausage , came out great! Thank you great video!
In the video she mentions Jackie Clay. Jackie is has been canning since the 60's. You can buy her books on line (gardening, dehydrating & canning) or you can subscribe to Backwoods Home magazine (I luv this magazine) where Jackie writes a lot of articles. If you get an online subscription you can do searches for anything of interest. Jackie is awesome.
Im thinking of trying one of those coffee/tea presses to really drain off the grease for an extra dry and dense pack...also I can’t help but wonder if garlic&oregano would add to the preservation method since they’re sorta natural antibiotics...thank you for the inspiration!! 🙏💪🇺🇸💪🙏
How did they store?? Going to do this soon🇺🇸🌻
Thank you for making this video. I did 4 quarts of ground beef and I agree that the texture is just like fresh made. I wasn't thrilled with the taste but I put it in my spaghetti sauce and the next day after the spices married it tasted fine. Certainly better than tuna on crackers for an emergency situation.
I could not tell, Did you say you are only browning the meat?
Thanks
Mike March, I have Hamburger that I canned back in 2012 and we used some just the other night for tacos. Tasted great! So easy. No need to brown the hamburger since it was already cooked.
Linda, I enjoy your videos. I even subscribed! and liked your fb page. I am learning so much. Better than television. You are doing a great job and are so easy to listen to. :)
I've canned up my home made Canadian Bacon for years. Also DIY corned beef, spam Stew meat, brined Pastrami, chipped beef is excellent dry canned. Been doing this for year's. It's wide open with what can be cenned. Oven dry canning is also worth exploring
Hey linda! I love the dry canned ground beef... would this work with ground Turkey and ground chicken?
The answer is YES. Sausage as well
Thank you so much for this video and update. I have been watching canning/preserving videos for two or three weeks. I have only done a little water bath canning over the years, but I am about to try dry canning beans, rice, flour, etc. These meat processing plants closing for illness has me planning to pressure can meats. I have my canning/storage necessities gathered. I know this pandemic won’t last forever, but I don’t plan to ever again be in the position of not being able to have food staples available. I’d rather have them and not need them than be caught without.
I always put the metal nipple to the front of the stove in case the black over pressure plug blows. It will blow out to the back of the stove away from my face and the dial to turn the stove off.
Just ignore the trolls..... The vast majority appreciate Linda and enjoy her videos.....
I just did a video review after 7 months and I will continue to to do them:)
I really appreciate your teachings. My mom was a city girl and so there wasn't any of the downhome cooking, canning baking.
Do I want to cook/can onions along with the ground beef??????? Thanks Dale
My husband loves to make tacos, burritos, enchiladas etc with my canned hamburger... Thank you for the refresher... ❤❤
Wow this does not seem USFDA APPROVED. The reason water or broth is poured over food in canning process is to distribute the heat evenly and make sure the temperatures in the center of the jars gets to at least 240 to 250 degrees F!!! GOOD LUCK
I am excited watching you dry can this beef because I am going to do it tomorrow. But as a side note: an easy way to break up the chunks of ground beef in the frying pan Use a potato masher it will easily break it up into small pieces. You helped me so I thought you needed a little help with this. Thanks for the info.
I like the idea of dry canning ground beef but I'm concerned about the air in the jars. When we can anything with liquid we are careful to remove all of the air bubbles before we pressure can it. But when dry canning ground beef wouldn't the jar have lot of air space inside and wouldn't that be a concern for botulism?
Air bubbles are only a concern if they have no way to escape and be replaced with super heated steam. When you dry can, the air has plenty of ways to be sucked out.
Air is not the concern with botulism. The spores surviving because they die much slower is dry heat than in wet is.
Nicely done. My wife " dry canned " a couple of boston butts that I had smoked. basically we shredded the meat and removed the excess fat. Lost about half of the volume in the jar. We are new to canning so it was an experiment. We will open one this week for dinner to see how It came out. It looks really good so we will see.
A friend adds breadcrumbs to lean beef before cooking. I've tried it and it rehydrated quicker and is softer. Without the bread crumbs it's like gravel.
Nice tip
*Roaming Gnome,* You should not be sharing dangerous tips. The USDA guide says to never add any fillers to canned meats as they can create density issues, which can lead to bacteria and botulism. But go ahead and do that at your own risk.
*Tina Gallagher,* sure it's a nice tip ... if you want to run the risk of botulism.
It's fine if you are dehydrating and sealing in bags or cans with oxygen absorbers. But It MUST be dehydrated or freeze dried first! NEVER ADD O2 ABSOBERS TO MASON JARS(or cans, bags) WITH COOKED MEAT!(Or any food that is "wet") It will contaminate the food.
this has opened my eyes as to how to put more meat up that needs no refrigeration. Thank you so much
Linda, thank you for sharing your videos.
we learned from our moms on canning way back in the 60's. I know they always put their jars on a towel and then covered with other half to keep them a more stable temp during the 24 hour do not disturb process time., I still do that but I shortened it to about 6 - 8 and gently wipe them down and put them on a shelf to keep cats from running all over the counter where they sit to cool. I love the better than bullion you use I use it all the time. do like your quilted pint jar by the coffee pot. mine have better homes and gardens on one side of them. I managed to find 4 or 5 of them at thrift stores for spices. keep looking for more but they don't turn up. I also keep looking at jars in stores to see what came in them originally to see if I can buy that just for the jar. thanks for the video will have to check out others.
First it's fast food my way and I can take advantage of today's sales and hold on to that until next year or later. Food prices are going to go up again:( I hope that answered your question:)
glad one of the posts let us know she used after 2 years. I think the comparison today, would not show a true test. You just cook a few hours before using. In saying that, I loved your video. I have just found you today, this is the second one of many I plan to watch.
Very good,I love to try it.thank you for sharing
HEY Linda, thank you very much for your time and great advise. I see this video is 2 years old, but love them all. My wife and I just started canning and it is so exciting. I got a great deal the other day, we just bought 2 All American canners 921 off Craigslist for $225, one of them had never been used, we have been canning fools. Once again thank you.
I'd love to know how long this would last shelf stable! I'd like to try this, I dont love the texture of ground beef canned in liquid, my son cant eat it like that... he has major texture issues due to his autism...
Pressure canned meat can last years and you don't have to add liquid. It will can beautifully. Many tutorials on it
I'm 51 and I remember my dad & mom doing this with Sausage we would make balls then fry thim put it in a rare with a little greas then can it .it was so good to have in the middle of winter.
It's been almost 2 years now, and I was wondering.....how did the dry canning method keep?
I don't have the answer to your question, but I can 14lbs at a time, and I can't keep it on the shelf long enough to test that. Lol
For optimum food preservation safety I decided to get a freeze dryer.
Mine worked out great.
@@flgirl8472 how long was it on the shelf?
@@vickiebell9798 it didn't last that long. Maybe a few months, we ate it up. I used it to fast, can't put a good time for shelf life. I did raw pack and dry pack I loved the dry packed. Raw pack was ok, it worked. Saved alot of room in my freezer! I will do it again. Best time saver after a long day.
I just now came upon your video as I was researching on how to can foods, dehydrate and also freeze dry. I watched this video and must say I really like the way you explain what you're doing and the extra little tidbits of information you give along are very helpful. I will be moving to Alaska from So. Cal in the very near future and will be taking this information that you share with me. Thanks for your post. Oh, and I also subscribed so thanks again!
How long is this stuff good for? Do you keep it on the pantry shelf or keep it cold in the refer?
+Mike March I'd like to know that too!
Thanks for the answer. Good to know!
Pantry or refrigerator???
Melissa G pantry. Cool dark place.
Everything that contains fat will eventually go rancid, so probably not not like 10 year. Well, at least it wont taste well.
I like your natural wood cabinets w/o being painted. Painted woodwork sickens me. Nice color in your dining room as well.
can you add onions, green peppers and spiced ? Will this affect the canning process ?
Me neither, thanks !
Been doing this for years its good and quick when you been at hospital all day and got kiddos to cook for..fast and easy tacos
Linda, could you update us on this and how it turned out, how long it lasted for you, etc???
I did this method a few months ago and tried it the other night when I was too sore to cook. made shepherds pie and it was better than using fresh ground. There was none of the greasy taste and texture. My husband actually when given a choice for supper the next night asked for the left over pie. This has never happened in the 37 years we have been married.
I will do it again when I find hamburg at a good price.
merry christmas.
You can but I really like it canned with better than bullion💖
Linda's Pantry thanks 🤗
I have not even tasted it yet but I can tell it is better..going to do some today got some 24 oz jars at Wally World an have a new all American 22
Will this go rancid??
I canned this (03-'19) for my first meat canning foray (used 93/7 ground beef) didn't have to drain.. Still as good as when canned. Love it. I have since canned it the same way with finely chopped onions, carrots and celery for sauces, etc. I don't Brown beef, just stir and cook throug. Browned beef is tougher.😉
Thank you for the video, that is pretty neat, but I don't know why you would call this 'dry canning.' To me, dry canning does not use a water bath or pressure cooker, but just an oven. You are just pressure canning meat that you have pre-cooked, right? Remember, that store-bought canned meat & pepperoni is high salt content and contains chemical preservatives. Again, I appreciate it.
In the video "~Dry Canning Zaycon Foods Ground Beef With Linda's Pantry~" she explains that "dry canning" means you don't add any water to the jars. But I will have to argue that you did add water to the jars, whatever water came out of the meat, you put it all in the jars. Anyway, thank you, sorry to be argumentative.
+Basic Poke
I didn't see her add any water to the jars, just what came from the meat.
+Basic Poke
Tho some water did cling to the meat, she used a slotted spoon to transfer the meat so that most of the liquid & fat did not go into the jar. So yes, technically she did add some liquid to the jars, but very little.
She did not add all the liquid that cooked off the meat.
If you want to have it truly dry, you could drain all the liquid off before adding any of the meat.
No salt has to be added to pressure canned foods. Added salt is only for taste. The pressure canning preserves it.
I'm no expert but canning rice or beans or oatmeal etc. In the oven, no liquid involved is dry canning. This looks like pressure canning to me.
To add comment about the black rubber gasket, and you never hearing of it popping out, I can tell you the 2nd time I ever used my brand new canner, just like yours, mine did!! But I'll tell you how. My 14yo son decided to play with the canner while I was keeping a loose eye on it from across the room. It was jiggling as normal and had an hour to go. I look over, and he's messing with the jiggler! I yelled at him to leave it alone. Well, 2 min later, my other child sees that BOTH the rubber gasket and metal stopper were GONE. Why? Because he'd PUSHED DOWN the jiggler, and was spinning it when I yelled at him. Had to find all my pieces, thank God I did! Stopped all canning processing, and start back over. To say the least, we're lucky he didn't hurt himself! And the canner was repaired and fine.
Back in the day, when my family put up meat, we would put about one in. of lard in the top of the jar.
Later
Jim
KN4 VRB
I have enjoyed your video! I have wondered why I could not do the same thing as the manufactures do in canning their products. I want to can baked sweet potatoes without water. I think I shall try this next week. It has been raining today here all day and it is cold, so I have been learning!!! God Bless You and I look forward to viewing more of your videos.
How Long is The Expiration Date? and How Long will it keep.?
***** Don't tell people that, you'll get them very, very, very sick if they consume a canned good past its consume by date. Canned and jar foods are prone to botulism and other bacterial contamination over time.
***** If prepared properly, these things are a non issue. Stop worrying, live a little. Obviously if your can/jar lid is bulging, you probably fucked up. Otherwise, eat it. I ate a can of 1958 Campbells Soup in the early 2000's.
But I died :(
"The more than 20 foods include home-canned items, which are ... of the outbreak that killed a woman and has sickened 27 others..." Oh yeah, a real non issue.
Thanks for your Info.
***** Please don't advise people on things you aren't educated on. Food poisoning is no joke. The young and the elderly are especially in danger when it comes to salmonella and botulism.
Dear Ms. Linda!
I am brand new to canning and came in search of how to can potatoes, when I found this video. I am super excited to be able to subscribe to your page and I cannot wait to do this dry ground beef method. I will update when I have. Thanks a million for sharing your time and experience!! Wanda
salt and garlic helps keep it stable :)
NOT (quite) RIGHT. As someone who's done a lot of research into food chemistry (and I have a chemical process patent and a lab), this is not quite right. Not *totally* wrong, in that salting meat helps with long-term preservation, but that's really more about preventing bacterial growth, not keeping the meat "stable", structurally. Salting meat (or fish) draws water out and creates conditions inhospitable to bacteria - that's where you get e.g. cured salmon ("gravlax") that keeps for a long time - but that's more like dehydration: jerky, salt-cod, etc. As for garlic, it contains compounds particularly allicin that *may* have antibacterial effects, but there's no evidence at all that it keeps meat "stable". The effects of vacuum, and simply time at room temperature, are going to affect the texture (by breaking down cell walls as well as just natural chemical reactions that occur over time) - NO MATTER WHAT ELSE IS IN IT.
Thanks for the information. I have all my canning supplies but just need to get started. Completely new at this.