The Trail Grazers channel makes me excited that I placed a Harvest right freeze dryer on layaway. I’m retired from academia also and I enjoy your content; I feel like a student in my favorite professor’s class. The content is thoughtful, well delivered, practical, concise, and filled with extra information.
Really exited and looking forward to learning more from your new channel. I love that you include details in your videos - information we need to stay safe. I recently purchased a Harvest Right freeze dryer and have been busy preserving food using this method. I'm new to food preservation (about 2 months) and have lots of questions e.g., storage area temperature; using oxygen packs vs vacuum sealing; and of course recipes. So far I have been freeze drying items in my pantry that are nearing the "use by date" from the manufacturer. This has helped extend the shelf life and reduce both the space and weight on my pantry shelves. I'm also able to reduce the amount of fresh food, which in the past I have thrown away. My goal is to create a pantry of "ingredients" for meals as well as create jar meals and Mylar meals for long-term storage. Thanks for letting us enjoy all your hard work.
Pam, when I make carnitas I flake the meat and freeze dry it. I put the broth in the fridge and take the fat off the broth and freeze dry it also. I then divide it between the meat Mylar bags and then seal it. The juice makes them absolutely amazing.
If I had of had you and Jim for a teacher I know I could have learned a lot more than I did I could listen to you teach all day, I know your students can't wait to get to your class! You two are such gems! Blessing to you both!
I’m so glad you mentioned this new channel on rose red. I just bought a freeze dryer and will be making camping meals. This recipe is just what I needed!
When I do carnitas I make them almost like yours. My differences are, I use mexican oregano, add the juice from an orange, and replace 1/2 the water with coke. After you reduce the liquid into almost a syrup and you drizzle over the meat, pop it under the broiler. Sooooo good! Oh, also cook with an onion and a few garlic cloves.
That was a great deal Jim got in on. Remember when pork was 69 cents a lb? That was back in the mid 70's. We were a young couple just starting out. We ate quite a bit of pork back then! Thanks for great idea of carnitas for the trail!
An other option for the broth. I cook it down the put it in the fridge skim off the fat and divide up the broth onto the trays on the meat then freeze dry. Thank you for all your videos.
I just picked up a pork butt. Here in central NC, Food Lion has them for $.99/lb. I will be going back for more! We have a freeze dryer too. Currently canning chicken breast while I watch you. You have been an inspiration to me. I send new canners your way, so they are able to be less fearful about canning.
You are amazing and I love BOTH of your channels! I trust your scientific expertise in food preparation and storage, as it has helped me feel a little more secure in food preservation. Thank you.
Oh oh oh !! I was trying to ration these videos at 1 per week, but I can't help myself. Interesting to watch the pressure cooking.!! Thanks for this recipe and demonstration. You introduce new foods and ideas every video.
I just saw this video yesterday..ran out and got my first pork butt (3.19/lb) and today it is seasoned and in my IP cooking right now. Thank you Pam for all that you do!!!!
Already amazing!!!! I wonder...can you spice up some beef freeze dry it and since it's already cooked make a freeze dried jerky? It would need to be a small amount but watching you load that jar, and bend it the way you did the idea just popped into my pea brain...tee hee hee..
Loving your new channel! I am a huge Carnitas lover myself (Mexican food in general) and it's usually the first thing I want to make with a pork butt. I'll come back here to get the seasoning recipe you gave....compare it to mine, which is basically what I want it to taste like....and I dump and pour mine LOL
I made this today and oh my, it is wonderful, so moist and delicious. I had a frozen 3 1/2 lb. pork butt that I cooked in the Instant Pot using your recipe...the only change that I made was in the cooking time, I cooked it on high pc for 1 hour and 45 minutes, it shredded perfectly and the broth is out of this world! Thank you, I learn so much watching both channels. :)
My partner and I enjoy our trail trips & outdoor camping. Your channel is just a perfect addition for us to learn the best possible items to bring to have a glorious experience while out there! I enjoy your motto of “store what you eat and eat what you store” Use what works for you; especially when these times are so tough. Why prep items to pull it out to feed a hungry family who doesn’t want to eat it? Waste not. Want not. 😀
I know this has been out a while, but I am about start on my 2nd big batch. We love these. They are wonderful. Also I freeze dry the broth, after defatting, and just Sprinkle some on top before adding the hot water. Works great. Thank you so much for this recipe!!! Would love to see more on freeze dryed meats.
I absolutely appreciate the simple steps AND the reconstitution process with opinion. Keep up the awesome educational videos! Very trustworthy information.
Boston Butts were on sale at our local grocery store for .99/lb so I purchased an 8lb roast and made your carnitas--it was wonderful!! We had some for supper and the rest went into the FD. Thank you for your recipe!
Bravo! What a great explanation of all the ways to store and the importance of each!! I so appreciate the scientific insight into the process! One suggestion, could you please include the recipe in the caption? After I watch, I would like to come back to the video and quickly get the recipe to try. Thanks again for all you do!
Looks amazing. I have a smoker my son made me and I do pulled pork a lot. Love it so much. I bought bear claws a while ago and it cuts the shredding time down so much.
I’m so excited to start using our new Presto Pressure canner. We love our InstaPot as well. So excited for your new channel to share more freeze drying videos. This video is so informational! Thanks Pam and Jim. 🙂
Thank you so much for this video! I learned so much. Now I'm going to attempt the recipe using my InstaPot - I've been to afraid to use the pressure cooking feature. As you said "onward and upward"!
I drink lime lemonade I just juice 12 limes and store the concentrate in mason jars and refrigerate it. Then I take various mason jars and make lemonade with cane sugar. Then I drink it all day long.
I am really enjoying your new channel. I am sharing these videos with my sister and brother-in-law. They are thinking about getting a freeze dryer. Food looks amazing!
Yum, carnitas! That's an amazing price for so much meat. And insta pot does alot of the work. The hardest thing to do was the fork shredding. TFS! Please stay safe and sending hugs to you both 💜😎
Oh boy, we LOVE carnitas. I'm actually working on a lamb or chicken tikka masala recipe for the freeze dryer. Seriously don't know how in the world to keep up with you.
Looking forward to many recipes. We are going camping in 10 days. We don’t eat pork and we don’t have a freeze dryer (WAY too expensive) so holding out for other camping food prep ideas ❤
What other ways can this be done other than freeze dried? asking because I can't afford a FD but do have a dehydrator. I am loving the videos and thanks for all you do to help all of us.
There is a lot you can do with a dehydrator. Meats and dairy are out, but pretty much everything else is in. I had only a dehydrator for many years before we got this freeze dryer and I put up lots of dehydrated food. We have several videos on dehydrating on our other channel.
What a wonderful channel! I would like to FD the pork for long-term storage, however, I could not understand the ingredient you mentioned after the chili powder, it sounded like garnet powder. Could you please clarify? Thank you!
I bet using the broth to reconstitute it would be fantastic! Not finished watching so idk if you mentioned that but that was my initial thought to use that broth!
My goodness you’re one busy lady, and gentlemen.I did not know you had two channels until early this morning and there you are. Popped up under another title. Another option to thoroughly enjoy. I do have a question when you use the strips to vacuum seal the mylar bags without the oxygen absorbers, can you store it like that in your pantry for years? I know you were talking about taking it camping right away. And if you can store it on your shelves do you just leave the strips there I know I can cut them off but if I don’t have to do an extra step why, right?
I love you guys and I love your attitude about rodents. I’m with you. We live inside a forest and know all about mice. I am so excited about your new channel Pam. Oh I wanted to ask….can I make this the same way you can your pulled pork? Like put chunks with the seasoning on it and can it? I can’t see why not but wanted to check. I make your canned pulled pork all the time. Now I want to try this. Thanks guys. 🌷🇨🇦
Wonderful video and channel! Didn't know about the foodsaver bag strips trick! Maybe I don't need a vacuum chamber sealer after all. Question - could you FD the broth also, and then add the correct proportion when you're getting ready to use the meat? I do broth all the time and it freeze dries beautifully. Also, would love know how to make the carnitas. It looks delicious!
Happy to see your new channel. I really need help with my pressure canning I did beef stew with 15 pounds pressure and the gauge read 15 even though it needed to be 12 My question is the giggler didn't move much so I kept it at 15 n went for the 90 minutes so is it still safe to eat even if the giggler didn't rattle much?
Kathy, my best guess is yes, but check one thing. Be sure that the pathway for the steam to escape from your canner is clear. Hold the lid up to the light and you should be able to see daylight through the vent hole. If not, unclog it with a paperclip. If it is clear and your gauge read 15 psi, you are good to go!
Why, when I go to your store, can I not access the content of your stores? I see who you will donate 50% to, ant the subcategories but nothing else. What am I doing wrong?
That is crazy! We have checked and double checked on our end and it appears fine, and others have accessed it. I wonder if it has to do with accepting cookies on that page or something like that. I hope you can figure it out!
Sadly it is not safe to dehydrate any type of meat except for jerky, but only if you follow the USDA guidelines for that. Before we got our FD, I canned carnitas in pint jars and it worked great!
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
The Trail Grazers channel makes me excited that I placed a Harvest right freeze dryer on layaway. I’m retired from academia also and I enjoy your content; I feel like a student in my favorite professor’s class. The content is thoughtful, well delivered, practical, concise, and filled with extra information.
That is awesome! Hope you have it by now! And thank you for your kind words.
Really exited and looking forward to learning more from your new channel. I love that you include details in your videos - information we need to stay safe. I recently purchased a Harvest Right freeze dryer and have been busy preserving food using this method. I'm new to food preservation (about 2 months) and have lots of questions e.g., storage area temperature; using oxygen packs vs vacuum sealing; and of course recipes. So far I have been freeze drying items in my pantry that are nearing the "use by date" from the manufacturer. This has helped extend the shelf life and reduce both the space and weight on my pantry shelves. I'm also able to reduce the amount of fresh food, which in the past I have thrown away. My goal is to create a pantry of "ingredients" for meals as well as create jar meals and Mylar meals for long-term storage. Thanks for letting us enjoy all your hard work.
Loved your story--very industrious and smart. Thanks for sharing.
You two are the best. Thank you for showing us from start to finish on how to preserve our food. May the both of you be blessed with a wonderful week.
Our pleasure!
I am a teacher. But teachers should never stop learning. Thank you for being MY teacher.
You are very welcome. And I agree...my goal is to learn at least one new thing every day!
Pam, when I make carnitas I flake the meat and freeze dry it. I put the broth in the fridge and take the fat off the broth and freeze dry it also. I then divide it between the meat Mylar bags and then seal it. The juice makes them absolutely amazing.
Good to know. Thank you.
If I had of had you and Jim for a teacher I know I could have learned a lot more than I did I could listen to you teach all day, I know your students can't wait to get to your class! You two are such gems! Blessing to you both!
I’m so glad you mentioned this new channel on rose red. I just bought a freeze dryer and will be making camping meals. This recipe is just what I needed!
Excellent! So glad you found us over here.
Coming from RoseRed. Cheers from Pennsylvania Blessings 👍👍👍🙏🙏🙏🇺🇸🇺🇸🇺🇸
Thank you!
When I do carnitas I make them almost like yours. My differences are, I use mexican oregano, add the juice from an orange, and replace 1/2 the water with coke. After you reduce the liquid into almost a syrup and you drizzle over the meat, pop it under the broiler. Sooooo good! Oh, also cook with an onion and a few garlic cloves.
Sounds fantastic! Thanks for sharing your recipe.
That was a great deal Jim got in on. Remember when pork was 69 cents a lb? That was back in the mid 70's. We were a young couple just starting out. We ate quite a bit of pork back then! Thanks for great idea of carnitas for the trail!
You are welcome. That was about when hamburger was also 5 lbs for a dollar. Those were the days!
An other option for the broth. I cook it down the put it in the fridge skim off the fat and divide up the broth onto the trays on the meat then freeze dry. Thank you for all your videos.
You are welcome. Thanks for sharing what you do--great idea.
I want a freeze dryer so bad. I'm so happy to see all that you can do with them. Love your new channel.
Thanks so much! 😊
I just picked up a pork butt. Here in central NC, Food Lion has them for $.99/lb. I will be going back for more! We have a freeze dryer too. Currently canning chicken breast while I watch you. You have been an inspiration to me. I send new canners your way, so they are able to be less fearful about canning.
Wow--fantastic price! Thanks for sharing our channel with others--we really appreciate that.
I absolutely love the intro music! And I’m so excited for you both. Being 73 years young, I’d love to have adventures like you two.
Thank you. You should have adventures at every age even if they are different than ours! So glad you like the music.
You are amazing and I love BOTH of your channels! I trust your scientific expertise in food preparation and storage, as it has helped me feel a little more secure in food preservation. Thank you.
Thanks so much 😊
Oh oh oh !! I was trying to ration these videos at 1 per week, but I can't help myself.
Interesting to watch the pressure cooking.!!
Thanks for this recipe and demonstration. You introduce new foods and ideas every video.
LOL! Glad you like them!
I just saw this video yesterday..ran out and got my first pork butt (3.19/lb) and today it is seasoned and in my IP cooking right now. Thank you Pam for all that you do!!!!
Wow--good for you! That is fantastic!
So excited for your new channel. Love them both. Thank you so much for taking the time to teach and show us how. Very much appreciated. 🥰🙏🏻❤️
Thank you so much!
Love it. I also add my freeze dried broth to the bags if I want that. I can't wait to try your recipe. Thank you for the new channel.
Great idea. I have FD broth as well and could do that. Thanks!
Love this!!! I have always “prepped” our food prior to camping but your menus and ideas take it to a new level. Blessings!
Thank you! You too!
I love the details in this video! Great job! Thank you and God Bless!
You are very welcome.
Wow, I learn so much no matter what your topic is!! I love both of your channels and eagerly wait for each video 🥰
Thank you so much.
Already amazing!!!!
I wonder...can you spice up some beef freeze dry it and since it's already cooked make a freeze dried jerky? It would need to be a small amount but watching you load that jar, and bend it the way you did the idea just popped into my pea brain...tee hee hee..
Wow! Thanks.
I love to throw the cooked meat in my kitchen aid mixer with the paddle attachment and it breaks it up perfectly!
Sounds great!
Loving your new channel! I am a huge Carnitas lover myself (Mexican food in general) and it's usually the first thing I want to make with a pork butt. I'll come back here to get the seasoning recipe you gave....compare it to mine, which is basically what I want it to taste like....and I dump and pour mine LOL
Excellent! Pork is on sale everywhere right now.
I'm so excited for you and Jim on your new channel 😍
Thanks so much! We are excited too.
I Love Mexican food! Your carnita's will be delicious. Thank you for sharing. ❤️
You are so welcome!
I made this today and oh my, it is wonderful, so moist and delicious. I had a frozen 3 1/2 lb. pork butt that I cooked in the Instant Pot using your recipe...the only change that I made was in the cooking time, I cooked it on high pc for 1 hour and 45 minutes, it shredded perfectly and the broth is out of this world! Thank you, I learn so much watching both channels. :)
So glad it turned out so well for you! Thanks for sharing.
Very excited for your new channel. My husband and I have a travel trailer and camp. I love the taste and smell of limes
That is awesome!
Pam, you are brilliant! Thank you so much for the vacuum sealing Mylar with a textured bag. It’s such a help!
So glad it was useful for you!
My partner and I enjoy our trail trips & outdoor camping. Your channel is just a perfect addition for us to learn the best possible items to bring to have a glorious experience while out there!
I enjoy your motto of “store what you eat and eat what you store” Use what works for you; especially when these times are so tough. Why prep items to pull it out to feed a hungry family who doesn’t want to eat it?
Waste not. Want not. 😀
Exactly! Thank you. Well said.
I know this has been out a while, but I am about start on my 2nd big batch. We love these. They are wonderful. Also I freeze dry the broth, after defatting, and just Sprinkle some on top before adding the hot water. Works great.
Thank you so much for this recipe!!! Would love to see more on freeze dryed meats.
Yes, I freeze dried chicken bone broth and it really works well.
I bought 3-4 lb ones at Staters last week for 79 cents a lb! Yes I bought several!
Holy cow! Or maybe pig! That is the best price ever!!!
I absolutely appreciate the simple steps AND the reconstitution process with opinion. Keep up the awesome educational videos! Very trustworthy information.
Thank you so much. We really appreciate your comment.
Boston Butts were on sale at our local grocery store for .99/lb so I purchased an 8lb roast and made your carnitas--it was wonderful!! We had some for supper and the rest went into the FD. Thank you for your recipe!
That is fantastic! Pork is on sale everywhere right now
lol I have a boston butt in the instant pot right now for pulled pork. Being from SC, we love pulled pork.
Sounds wonderful! I can almost smell it!
Well done Jim
Thanks!
This will be a HIT!
Oh, thank you! We appreciate the encouragement!
Bravo! What a great explanation of all the ways to store and the importance of each!! I so appreciate the scientific insight into the process! One suggestion, could you please include the recipe in the caption? After I watch, I would like to come back to the video and quickly get the recipe to try. Thanks again for all you do!
You are very welcome. Thanks for the suggestion.
So excited for your new adventures.❤️❤️
Thank you.
Yum.😋 That's a great deal on the Pork, & a great trick with the Mylar & strips.
Over 2 thousand Subs already. 👍
TFS TG, & take care too everybody. ❤🙂🐶
Thanks so much!
Looks amazing. I have a smoker my son made me and I do pulled pork a lot. Love it so much. I bought bear claws a while ago and it cuts the shredding time down so much.
That is awesome! Thanks.
I’m so excited to start using our new Presto Pressure canner. We love our InstaPot as well. So excited for your new channel to share more freeze drying videos. This video is so informational! Thanks Pam and Jim. 🙂
Tana, thank you for your comments and I can feel your excitement! So fun!
Presto is a game changer!! I got one just because of Pam! She tested and showed how to use! I have learned so much from Them!!
Thank you, we wanted to know about carnitas.
You are welcome.
Love this! Thanks for starting this channel. You two are great!
Thank you so much.
Thank you so much for this video! I learned so much. Now I'm going to attempt the recipe using my InstaPot - I've been to afraid to use the pressure cooking feature. As you said "onward and upward"!
Glad it was helpful!
I am a big fan of your Videos 😊
Thank you so much--we love to hear that.
We followed Your instructions And got a great deal at Our store today
Fantastic!
I can't wait for more camping food ideas.
Coming soon!
I am thoroughly enjoying the new channel! 💞
Thank you, Kelly! We appreciate that.
Really loving your new channel!! Thank you!!!
So glad to hear that! Thank you.
Thank you for the demos of how to package for the variety of uses. The carnitas looks delicious and it will be so versatile.
You are so welcome!
Here we go!!! Can't wait! The music reminds me of a famous Creedence Clearwater Revival song, (showing my age 😂) LOVE it! Cheers from Oz! 🦘
Thank you! Love you comment!
I drink lime lemonade I just juice 12 limes and store the concentrate in mason jars and refrigerate it. Then I take various mason jars and make lemonade with cane sugar. Then I drink it all day long.
Sounds great!
Loved your video! Thanks Pam and Jim.
You are so welcome!
Try Cuban Roast pork with same pork shoulder...not sure how well it freeze dries but is delicious..great with black beans and rice.
That really sounds good. Thanks for the idea.
Fantastic. Looks delicious even over the screen. BTW your spice directions were for 2.5 lbs, not 7, correct?
Yes, correct
Congratulations on your new channel you two!
Thank you so much for coming over to check it out!
I am really enjoying your new channel. I am sharing these videos with my sister and brother-in-law. They are thinking about getting a freeze dryer. Food looks amazing!
Awesome! Thank you!
Yum, carnitas! That's an amazing price for so much meat. And insta pot does alot of the work. The hardest thing to do was the fork shredding. TFS! Please stay safe and sending hugs to you both 💜😎
Thank you so much.
I use my kitchen aid mixer with the paddle attachment and it shreds the meat really easily!
@@amyjordan1200 Good to know, thank you! 😎
Love your new channel. You'r my go to girl on RUclips.
Wow, thank you!
Excellent!
Thank you!
I use a stove top 6 quart Mirro pressure cooker for a lot of my meals, especially in the winter when I make a lot of soups.
Sounds great!
Thank You!
You're welcome!
Limes are super!
Agree!
Looks delicious
Thank you 😋
Great method looks delicious and with the meat broth restaurant quality. Thank you Pam and Jim.
You are so welcome!
Congrats on the new channel! I loved the recipe! Thanks for sharing!
You are so welcome!
Oh boy, we LOVE carnitas. I'm actually working on a lamb or chicken tikka masala recipe for the freeze dryer. Seriously don't know how in the world to keep up with you.
Sounds great! I just looked up a recipe for that and it looks fantastic! So great that you are getting creative!
Sounds really good! ❤
Thanks.
Looking forward to many recipes. We are going camping in 10 days. We don’t eat pork and we don’t have a freeze dryer (WAY too expensive) so holding out for other camping food prep ideas ❤
We will show other options, for sure.
The carnitas look delicious!
They are! And they rehydrate beautifully. Thanks.
Great ideas💯
Glad you think so!
BLESSINGS 💖
Thank you, Carolyn.
So excited about this new channel. You are truly an inspiration for me to keep busy. What type of vacuum sealer do you use?
Thank you! We use a Weston.
What other ways can this be done other than freeze dried? asking because I can't afford a FD but do have a dehydrator. I am loving the videos and thanks for all you do to help all of us.
There is a lot you can do with a dehydrator. Meats and dairy are out, but pretty much everything else is in. I had only a dehydrator for many years before we got this freeze dryer and I put up lots of dehydrated food. We have several videos on dehydrating on our other channel.
Great information!
Glad it was helpful!
Love your planning and recipes. Will you do non freeze drying meals. Our chances of ever buying a freeze dryer are zero to none. Thank you
Yes we will. We know that not everyone can get an appliance that expensive. It took us 5 years to save for ours.
With the Pork Broth and canning it. Pressure or hot water bath? With meat drippings.... i would think pressure cook...???
You are correct! Meat is ALWAYS pressure canned to prevent botulism.
What a wonderful channel! I would like to FD the pork for long-term storage, however, I could not understand the ingredient you mentioned after the chili powder, it sounded like garnet powder. Could you please clarify? Thank you!
Sorry! Here is the list of spices: 1 tsp salt, 1 tsp cumin, 1 tsp chili powder,1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp pepper.
Love it!!!! I'm all in.
Great!!
I bet using the broth to reconstitute it would be fantastic! Not finished watching so idk if you mentioned that but that was my initial thought to use that broth!
Exactly! And I do FD broth as well and then powder it, so we could even travel with the powder!
My goodness you’re one busy lady, and gentlemen.I did not know you had two channels until early this morning and there you are. Popped up under another title. Another option to thoroughly enjoy. I do have a question when you use the strips to vacuum seal the mylar bags without the oxygen absorbers, can you store it like that in your pantry for years? I know you were talking about taking it camping right away. And if you can store it on your shelves do you just leave the strips there I know I can cut them off but if I don’t have to do an extra step why, right?
Yes, they will store for several years. I don't cut those strips off--like you, I don't like extra steps!
Can you use prefroze and thawed out meat?
This is great!
So glad you think so. Thank you.
No freeze dryer would this be safe to can? Hot or cold pack?
Can these be dehydrated after they are cooked
What was the spice directly after the chili powder?
1 tsp garlic powder. It most not have been clear because others have asked that as well.
Thank you❣️
I just found this video from 2 years ago. Can it be pressure canned rather than freeze dried, since I do not have freeze dryer?
Can it be canned since I don't have a freeze dryer
I love you guys and I love your attitude about rodents. I’m with you. We live inside a forest and know all about mice. I am so excited about your new channel Pam. Oh I wanted to ask….can I make this the same way you can your pulled pork? Like put chunks with the seasoning on it and can it? I can’t see why not but wanted to check. I make your canned pulled pork all the time. Now I want to try this. Thanks guys. 🌷🇨🇦
Yes and w have a video on RRH on doing pulled pork and that is exactly what I did. Thanks, Lyn.
@@trailgrazers3690 yes I have seen the pulled pork video but can I do the carnitas the same way so I can can it?
Wonderful video and channel! Didn't know about the foodsaver bag strips trick! Maybe I don't need a vacuum chamber sealer after all. Question - could you FD the broth also, and then add the correct proportion when you're getting ready to use the meat? I do broth all the time and it freeze dries beautifully. Also, would love know how to make the carnitas. It looks delicious!
Yes, we have done that and have a video on that on our other channel. It does work great! Thanks.
Did you pressure can juice after removing fat? How long?And I love your new channel. I have a freeze dryer . I will try this recipe.
Yes, we did can the broth. I used the USDA tested process time for chicken broth in pints.
Love It!!
Thank you.
Happy to see your new channel. I really need help with my pressure canning I did beef stew with 15 pounds pressure and the gauge read 15 even though it needed to be 12 My question is the giggler didn't move much so I kept it at 15 n went for the 90 minutes so is it still safe to eat even if the giggler didn't rattle much?
Kathy, my best guess is yes, but check one thing. Be sure that the pathway for the steam to escape from your canner is clear. Hold the lid up to the light and you should be able to see daylight through the vent hole. If not, unclog it with a paperclip. If it is clear and your gauge read 15 psi, you are good to go!
Thank you ever so much such a relief I was afraid I would have to throw it out way to costly
Are those quart jars or half gallon jars?
Half gallon.
What kind of vacuum sealer are you using?
It is a Weston. We have it in our Amazon store if you want to check it out.
Why, when I go to your store, can I not access the content of your stores? I see who you will donate 50% to, ant the subcategories but nothing else. What am I doing wrong?
That is crazy! We have checked and double checked on our end and it appears fine, and others have accessed it. I wonder if it has to do with accepting cookies on that page or something like that. I hope you can figure it out!
Can you dehydrate carnitas
Sadly it is not safe to dehydrate any type of meat except for jerky, but only if you follow the USDA guidelines for that. Before we got our FD, I canned carnitas in pint jars and it worked great!
Dang. I'm hungry. I think I can even smell this.....
LOL! It is very tasty!