You do need her to safely can without injuries 😂 great job both of you, I have canned for many years and love seeing the young generation continue the old ways.
Such a cute couple. Love seeing you young people doing this together. I’ve been canning for years. Husband interested not one little bit and whines when I ask him to bring the camper up from the basement! Pro tip, mark the lids in a sharpie to identify which jars have different ingredients. Eek, get rid of the nonstick pan please! You’re doing great by controlling what’s in your food so keep it going by taking the chemicals out.
Thanks for the comment. We love doing stuff like that together. And good point about the nonstick pan! We should upgrade to a new set. The nonstick pan has begun to flake off which we’re not too fond of
I'll be canning Bambi tomorrow and adding in garlic chunk onions, some beef bullion, salt and some smoked jalapeno powder I made by smoking jalapeno's I grew then smoked em with apple wood, then dried in dehydrator and ground up in a coffee grinder. I LOVE this spice and put it on nearly everything.... even apple pie the other day, LOL.
I wish my family would want to learn from me how to do this, good job canning. I'm about to do last year's buck myself along with some venison sausages. My Gen Z and Millennial kids don't want to learn, they just use Grubhub, well I told them wait until they can't go to the grocery store again or when SHTF happens, and it's about to soon. Good job with this, thanks!
Loved the video guys! congrats on the buck! Try one with curry powder+turmetric+salt+ginger-garlic paste+Sliced onions (Essentially making it a ready to eat venison curry! Enjiy with steamed basmati rice!
@@JacksonBaumgartOutdoors , yea thought it would be a nice ready to eat meal! You could saute some onions,garlic and tomatoes in a pan or a wok and add the contents of the canned venison to give it a Indo-American restaurant style texture and taste, garnish with cilantro.
Great job. Safety tip: Never be in a hurry to open the canner after processing. Always let the gauge get to zero or the pressure button drop on its' own to avoid broken jars that are still pressurized. Yours looked like they were still boiling.
If I opened the pressure canner before zero it wouldn't have been good that can cause injury. It receded back to zero pressure in the canner, but the cans themselves still had lots of heat in them. You're right though that there's really no rush to open it up. I've seen people just leave it overnight.
However, your black safety rubber blow plug should always be in the back rather than the front as you have in this video. If it should blow you do not want it where you could be in more danger.
You do need her to safely can without injuries 😂 great job both of you, I have canned for many years and love seeing the young generation continue the old ways.
Such a cute couple. Love seeing you young people doing this together. I’ve been canning for years. Husband interested not one little bit and whines when I ask him to bring the camper up from the basement! Pro tip, mark the lids in a sharpie to identify which jars have different ingredients.
Eek, get rid of the nonstick pan please! You’re doing great by controlling what’s in your food so keep it going by taking the chemicals out.
Thanks for the comment. We love doing stuff like that together. And good point about the nonstick pan! We should upgrade to a new set. The nonstick pan has begun to flake off which we’re not too fond of
I'll be canning Bambi tomorrow and adding in garlic chunk onions, some beef bullion, salt and some smoked jalapeno powder I made by smoking jalapeno's I grew then smoked em with apple wood, then dried in dehydrator and ground up in a coffee grinder. I LOVE this spice and put it on nearly everything.... even apple pie the other day, LOL.
very down to earth step by step instructions. thanks
That will be great on a cold winter day over mashed potatoes!
Oh yes!
I wish my family would want to learn from me how to do this, good job canning. I'm about to do last year's buck myself along with some venison sausages. My Gen Z and Millennial kids don't want to learn, they just use Grubhub, well I told them wait until they can't go to the grocery store again or when SHTF happens, and it's about to soon. Good job with this, thanks!
Once they have to buy their own groceries maybe they'll appreciate that aspect of hunting more. Natures bounty!
@@JacksonBaumgartOutdoors absolutely
I always wanted to make this, u just gave me the confidence to do it. Ive aten it b4 and its great. Awsome video!
Definitely go for it! It’s not as intimidating as it seems. Just follow these steps and it’s incredible.
Loved the video guys! congrats on the buck!
Try one with curry powder+turmetric+salt+ginger-garlic paste+Sliced onions (Essentially making it a ready to eat venison curry! Enjiy with steamed basmati rice!
That sounds like an awesome twist we will definitely have to try!
@@JacksonBaumgartOutdoors ,
yea thought it would be a nice ready to eat meal! You could saute some onions,garlic and tomatoes in a pan or a wok and add the contents of the canned venison to give it a Indo-American restaurant style texture and taste, garnish with cilantro.
I use 1/4 tsp canning salt and 1/2 tsp Knorr beef bullion powder. Smash a clove of garlic for each pint. Wide mouth jars are definitely the way to go.
If you crowd the pan you can lose a good sear because the meat starts to steam.
You have the right refreshment for canning, Leinenkugels beer.
Great video! I'd be tempted to just grab a fork and take that wok over the to couch and flip on the TV! 🤣
@@PacificNorthwestBowhunting a few pieces definitely didn’t make it to the cans lol
Thank you for this video! I love that you can do 16 pints at once! How many quart size is the canner?
Our 23 quart canner can do 7 quarts at a time.
You're doin bud!!! 👍
Can you eat this right out of the can with a fork for a snack
@@ShawnBarrett-t1s yes you could. I personally prefer it warmed up
You should try a beef bouillon cube in each one 4 a pint 3/4 QT
Great job. Safety tip: Never be in a hurry to open the canner after processing. Always let the gauge get to zero or the pressure button drop on its' own to avoid broken jars that are still pressurized. Yours looked like they were still boiling.
If I opened the pressure canner before zero it wouldn't have been good that can cause injury. It receded back to zero pressure in the canner, but the cans themselves still had lots of heat in them. You're right though that there's really no rush to open it up. I've seen people just leave it overnight.
However, your black safety rubber blow plug should always be in the back rather than the front as you have in this video. If it should blow you do not want it where you could be in more danger.
You don’t know the difference between a pint and a quart🤷🏼♂️😳😳😳
lol public school!