Canning Raw Pack Pork With Forjars Lids | Including A Delicious, Easy Recipe | Fermented Homestead
HTML-код
- Опубликовано: 27 авг 2024
- Today we are canning some raw pack pork with our Forjars lids but I'm also showing you my favorite quick recipe to make with it!
Video EDIT! I flipped around the canning times in the video
Pints 75 minutes
Quarts 90 minutes
If you want to get an extra 10% off on some amazing lids be sure to enter the code FERMENTED10 at this link: forjars.co/?sc...
#forjars #pressurecanning #homestead
My inspiration came from my sisters video here so be sure to send her my love! • Canning BBQ Pork | Ham...
For the recipe you'll need:
1 pint of raw pack pork
1 medium head cabbage
1/2Tablespoon cayenne pepper
1teaspoon onion powder
1t garlic powder
3/4t ginger
2T fish sauce
2T coconut aminos
2T nutritional yeast
Intro music by Israel Gariss
If you would like to reach us you can:
Send an email to fermentedhomestead@gmail.com
- or -
Send snail mail to:
PO Box 568
Mountain Grove, MO 65711
If you like any of the items I use in my videos, I have linked several that are commonly asked about! Most are affiliate links which means I may get a small commission when you order something at no additional cost to you! Several will actually save you money with the link!
I buy most of our pantry items from Azure Standard because they're freaking awesome! If you want to start saving money too be sure to check them out! www.azurestand...
Amazon Storefront: www.amazon.com...
MasonTops Fermenting kit: amzn.to/3g7GC1D
Presto Canner - amzn.to/3ABkTbP
All American Canner - amzn.to/3o11Z9d
Nesco Dehydrator - amzn.to/35jY6Wf
Excalibur Dehydrator - amzn.to/3G7TSOj
Titan Peeler - amzn.to/3IOqVsz
My rebounder: amzn.to/3u4eQeD
Yoga mat: amzn.to/3r9ektG
A few books I love that can get you started!
The Art of Fermentation by Sandor Katz: amzn.to/3KH2Yox
Fermented Vegetables by Christopher Shockey: amzn.to/3s6RnXJ
The Farmhouse Culture Guide to Fermenting by Kathryn Lukas: amzn.to/347rUol
If you like the headbands I wear (they're amazing to tame the frizz!) you can check think link out for $20 off you order of $100 or more! fbuy.io/natura...
If you want to save money and support the channel at the same time you can get an extra 10% off on some amazing canning lids when you enter the code FERMENTED10 at this link: forjars.co/?sca_ref=1911214.E7SrpyECax
I love how much you love on this company. Absolutely wonderful how they stepped up for us and with such great lids!
I can't wait until they start doing jars too.😊
I would never have thought to use pork like that! I always go to pulled pork and now you have changed my world!!!! Loving the new homestead….you are such a joy to watch!
I hope you enjoy it! I’m obsessed with this one 😂
I canned some ground beef and had 3 of the Forjars lids buckle BUT I think it was my fault. I think I put the lids on too tight prior to processing. However, the lids sealed!! I used these first but after looking the lids over I am convinced that the quality of the lids is what saved my project!! I am really impressed with Forjars! I can't say enough good things about them.
That will definitely make any lid buckle. I’m glad you didn’t let it stop you!
I found you during your move. You are an inspiration to me, thanks for taking me along on your daily missions. God bless.
I’m happy you’re enjoying! It’s so much fun to bring you along and share the excitement!
I loved how exact and informative you are with your canner , I’m embarrassed to say I’ve owned one for 2.5 years and am scared to use it. I just actually felt really good watching you. I think you explained it so thoroughly, I’m encouraged to try it. I do water bath but that’s so limited . I started making fermented food 2 years ago after watching your channel.
oh, that would have been awesome over rice. We do the same thing with hamburger and seasonings equivalent to bell peppers and stuffed cabbage in a bowl
They seem like a really great family at forjars
They really are 💜
good video
Ooh, smart use of the pork! I usually use ground beef or sausage for this kind of recipe. I'm totally gonna try it with my canned pork shoulder!
Yay! I think you’ll love it!
Awesome
😘
I absolutely love my canned pork! It was my 2nd meat project
Nice!!
Canning pork is a favorite of mine, I use it so many ways but I haven't tried it my egg roll in bowl recipe, now I will have to.
Thanks for a new idea
I hope you like it!
That came together beautifully!
It’s super yum!
I made you recipe today. While I was canning homegrown carrots, I wanted to finish up the head of cabbage that I already had in the fridge. I did everything like you did but first sautéed fresh onions and garlic my husband had grown in the garden. After the garlic and onions were softened, I added the my canned poultry broth and added a few extras of your seasonings mentioned. I topped it off with a little bit of tahini, avocado slices, cilantro, chili garlic paste and sliced fresh jalapeños. Next time I think I’d like to add some shredded carrots to that. Thank you for sharing this recipe. I truly enjoyed it!
Excellent video! Thanks! Love watching your journey and learning from you!
I can pork, beef, venison and chicken. Thank you for sharing this one on pork, I love cabbage so now I have a new recipe. You are amazing Anna.
Me too! Cabbage is so tasty!
I love home canned pork Pork! Yours looks beautiful. Pork must be the thing right now. I just got 13 pounds of pork to can three different ways.
I agree. Forjar canning lids are the best in comparison. They also captured the Canadian market because they also sell GEM jar size lids. Which Bernardin quit making. So this Canadian gave them all my business.
The lids are much sturdier then Ball or Bernardin.
Soooo good! Love it! Making me hungry!!!! (Thanks for the shout out!)
😍🥰 such a good one Anna!!
Lovely. Thank you for sharing the meal recipe also😋
Hi Anna, since you brought out the nutritional yeast it reminded me that when you made the taco bowls you said you would get us a video on how you made the vegan cheese sauce. I know you're super busy but when you get the chance, I'm really looking forward to that one. Thanks so much for all you do. O yea, I just put in my order for more ForJars lids, thanks for the discount. 🥰 Blessings from Indy 💜🙏💜
Thank you for the reminder! I’ll get that video going shortly! I know you’ll love the lids as much as I do! 🥰
Cool
Anna, you have nonsense trolls in your comments. I've noticed then on yours and a few others I follow on the tube 🙄.
Thank you for sharing the how to use your home canned stuff in a meal. Sometimes I can stuff and wonder- what the heck am I gonna do with it now? More of this please 🥰
I sure do, I try to keep up with reporting them but I can’t always. I know what you mean! I struggle to find ways to use canned food
Nobody ever told me WHY it needed to vent for ten minutes. I have a hundred jars I’ve taken shortcuts on. We’ve been eating it, and I’m not throwing them out...BUT I will be a good girl from now on. Anyways, thanks!!! ♥️
Oh I sure did the same thing with some aspects. The more I learn the more cautious I am but I’m sure not tossing anything either!
Super excited to learn more about the umami aspect of flavor! Thanks 😊
It’s so awesome!
I need to learn how to can 🤪. I already purchased the presto presure canning
You got this! If it helps I had my canner for 2 years before I finally did it!
I will have to check out those lids! My husband would love this recipe! We would have to substitute beef for the pork... I just got into fermented foods so that's good to know! I made some kimchi... I don't mind it though would love to know others ways to use it than just eating it as is! Thank you! 💜
I love canning pork. It is awesome
I’m t sure is!
I don’t want to eat pork but it’s so delicious! 😭😆🤫
I Love canning all meat
It’s my favorite! It saves so much time when you’re busy!
❤️
Perfect time my husband and I talked about canning pork this next week. We found a sale on it. 💜
That’s great! We’ve been loving it so I need to do more 😂
Sam’s Club has it for $1.98 a pound. Not really a bad price. We’re having trouble sourcing quantity of 20 lbs or more locally from our farmers market. So we’re just getting 20lbs as often as possible.
BTW, I have a premier video at noon tomorrow (friday)
awow amazing bideo shearing💯
Looks yummy! I just canned a bunch of that same cubed pork. Delish! What is Umami? I found a dry powder recipe that calls for it. ((You didn't add your end screen, lol))
Oh gosh! I didn’t realize that! Thank you. Umami is a taste, like salty, sweet, etc. I’m not aware of a powder for it but let me know if you find it!
I keep my pork fat and grind it with my rabbit meat to make sausage works out great just a hint :)
Can't get enough of your videos. And I'm slowly watching all those moving boxes going. I know that issue. Im just hoping you get some curtains soon cus there's a lot of sun hitting your food shelves.😮
I’m happy you’re enjoying our videos! We did get curtains 😃
❤️❤️❤️❤️
Try the Sari brand of nutritional yeast for real nutrition instead of synthetic!
I’ve been canning. Beef and chicken. It so is ugly in the jar But sooooo good!! I wouldn’t want to have a clear jar from the stuff you buy canned in the store lol
ANNA! What is "flat sour"? All the books read, vids watched, have not heard of this!
I’m no expert but my understanding is that it is caused by a heat loving bacteria that survives the canning process. It’s not dangerous but if certain canned products (mostly tomatoes, peas, corn, dairy) are left to cool too slowly the bacteria can ferment and make the food a very undesirable sour taste.
If you pull those jars out of the canner in the way that is most commonly recommended and leave an inch around them to cool once they’re out of the canner it shouldn’t be an issue.
@@FermentedHomestead Hellfire. I 1) thought No canning of dairy. 2) except for you and me, running all day would let cans cool overnight 🤭. THANK YOU! for answering-another hand note in the back of my canning book. Keep on going! You have this new homestead. SO happy for all of you!
Correct, no dairy canning. It’s just listed as one item affected. Maybe that’s one of the reasons they say not to?
Anna, where did you get your shirt? I want it!
From a street market in Hilo Hawaii
From a street market in Hilo Hawaii
@@FermentedHomestead well, THAT doesn't help. Lol. Thanks.
Is the meat tender? I did BBQ pork it burnt a little and the meat was pretty tuff
Falls apart! It’s amazing!
I just found & subscribed to you channel. I think you said the times wrong for pints & qts at 8:50/18.25 in your video. I know what u meant tho. Peace.
Oh my 😬 you’re right, I flipped the times! You’re the first person to point that out, I’ll adjust the description
You’re not afraid of getting flat sour from leaving them in their over night??
No I’m not. I could be mistaken but I don’t believe pork is something susceptible to flat sour.
@@FermentedHomestead oh I just thought it was all foods
I though so too until about a year ago! So happy to find out that it was just a few items to worry about
What is "flat sour"? Please.
Yo no me como eso !!!
Nooooo you didn't take them out overnight 😭😭😭 they must've been flat soured oh my gosh nooo 🥺. All that beautiful pork
No, they were fine. Flat sour only happens with specific vegetables. I did later realize I did risk the seals not securing but the sinfully they were fine
@@FermentedHomestead I've definitely had flat sour meat before. Glad to hear they were fine though 🥰
I would prefer not to use cheap Chinese lids. I will stick with American-made lids. Thank you.