I stumbled across your channel last night and have been binge watching your videos. Great channel. I’m loving your videos. Congratulations on the little one on the way. I hope you have an easy delivery with a healthy baby. Just a suggestion when canning not to use iodized, table salt. It can turn cloudy, discolor food. It will still be safe but not recommended due to the added minerals in iodized salt. I always use canning salt, sea salt, or Redman’s Real salt. Also, when pressure canning you only need 2-3 inches of water in the canner. It is not like water bath canning. Never pressure can with the jars completely submerged. That might be research that you want to do because I’m not sure it’s safe to consume with pressure canning it like that. When pressure canning the canner builds pressure to reach temperatures above boiling and if completely submerged then it can’t reach that temperature. Boiling water reaches 212 and pressure canned food needs to reach 240 degrees to be safe for consuming. Just a suggestion. I learned a lot off of the USDA website and center for home food preservation website. I’m so glad I found your channel, I’m enjoying your videos a lot. Someday I hope to move to Alaska just not anytime soon.
Your canned goods look wonderful and they will be a great thing come winter. Also, just a suggestion, that fat could be rendered into beautiful tallow to use for a multitude of things.
This was the most entertaining canning video I've ever seen 🤠. We watch a channel in Latvia and she cans everything without a pressure cooker, just water bath and then turns the jars upside down, interesting!
I think Becca you forget you have had a baby and you do be more tired don’t be so hard on yourself.Cutting that meat would even be tiring then you have to chop all.🌺
You should use canning/pickling salt to can with or kosher salt. Table salt, especially iodized salt is not recommended. Your food will be safe but it may discolor. Kudos to you for going for it and looking well after the ways of your household. Blessings to you and your family. PS - if you are pressure canning it's not necessary to boil (sterilize) your jars. The pressure canning process week kill any bacteria present. Save yourself the extra step😁
Presto pressure canner instructions say 3 quarts or three inches. I am not sure what you instruction book says but I think you might want to check your instructions
I figured out what I did wrong here! I had read in my instruction book to put water to the lowest marker in the canner. Well, I thought the one like halfway up was the lowest marker because the one a few inches high is discolored. Now I know, thank you!!
Here in Alaska fat or tallow is great, I turn all mine into burger when I get my moose, you can use some for Dog Food but it’s a very usable in your burger,
I think I want to do half tallow and half grind for moose burger! It's still in the freezer though I need to get a grinder and find some good tallow recipes. So excited!
@@beccanlevisalaska I have a couple Great Alaskan cook books that have so many amazing recipes, I’ll send the names, and I’m sure you can still find them
Get some paper and keep a running list of things you HAVE completed. When you start getting overwhelmed, look at the list, and it will help give you perspective. Realize that pregnancy hormones will mess with you big time. You’re doing great!
I stumbled upon your channel ❤fun to watch! I love to eat fatty brisket, I'm embarrassed to say I was drooling over your uncooked hunks of delicious fat! Love from Boston!!
Becca don’t give the dogs to much fat at the one time p,we did and had to take it to the vet it had to stay and be put on a drip.this cost us a lot of money. Learn by our mistakes.
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Everything is a learning experience. I'm in my 70's and still enjoy learning new things.
Learning is so fun!
My advice is to get the Ball canning book it will help you bunches.❤
Lots of great food!
Nice to meet you Becca!
Make yourself a canning book by using a binder and plastic sleeves. Make notes so you will remember next year. Enjoy your videos. I love canning.
Great idea!!
Shelving of canned food will be so pretty to look at, and a great accomplishment!
Yes, I am so excited for that!
I stumbled across your channel last night and have been binge watching your videos. Great channel. I’m loving your videos. Congratulations on the little one on the way. I hope you have an easy delivery with a healthy baby. Just a suggestion when canning not to use iodized, table salt. It can turn cloudy, discolor food. It will still be safe but not recommended due to the added minerals in iodized salt. I always use canning salt, sea salt, or Redman’s Real salt. Also, when pressure canning you only need 2-3 inches of water in the canner. It is not like water bath canning. Never pressure can with the jars completely submerged. That might be research that you want to do because I’m not sure it’s safe to consume with pressure canning it like that. When pressure canning the canner builds pressure to reach temperatures above boiling and if completely submerged then it can’t reach that temperature. Boiling water reaches 212 and pressure canned food needs to reach 240 degrees to be safe for consuming. Just a suggestion. I learned a lot off of the USDA website and center for home food preservation website. I’m so glad I found your channel, I’m enjoying your videos a lot. Someday I hope to move to Alaska just not anytime soon.
Thank you so much for all of the tips!!! And thank you for watching, it means so much to us.
Put a little vinegar in your canner with the water. This will take the rust off the rack.
The canning books are so much more accurate!
There is probably an Alaskan govt canning website that can give you more info as well for your elevation, etc.
There is! Thanks for the tip, it really helped.
Your canned goods look wonderful and they will be a great thing come winter. Also, just a suggestion, that fat could be rendered into beautiful tallow to use for a multitude of things.
Tallow is definitely on the list! Thanks so much for watching!
Plain Salt or canning salt is the best for canning and curing jerky and such. Not trying to be bossy it's from experience .Nice place you have .
We appreciate any and all tips, thank you so much!!
This was the most entertaining canning video I've ever seen 🤠. We watch a channel in Latvia and she cans everything without a pressure cooker, just water bath and then turns the jars upside down, interesting!
I am loving canning!
Stove looks good, but be sure to crack windows. Save the fat for seasoning the really lean meat.
Yes! I'm saving it to grind in with some moose burger, Lord willing we get a moose!
I think Becca you forget you have had a baby and you do be more tired don’t be so hard on yourself.Cutting that meat would even be tiring then you have to chop all.🌺
Found your RUclips channel and loving it! You're doing great, thank you for being real.
Thank you so much!!!
You should use canning/pickling salt to can with or kosher salt. Table salt, especially iodized salt is not recommended. Your food will be safe but it may discolor.
Kudos to you for going for it and looking well after the ways of your household. Blessings to you and your family.
PS - if you are pressure canning it's not necessary to boil (sterilize) your jars. The pressure canning process week kill any bacteria present. Save yourself the extra step😁
That is great info, thank you! Not sterilizing saved me so much hassle and I need to remember to add the canning salt to my list.
Stumbled across your channel, great to see people taking a chance and really *living* their lives. Best of luck to you and yours!
Thank you! We appreciate everyone watching so much!
Water in the pressure canner should only be a couple inches deep. Get a ball canning book when you go to town
Presto pressure canner instructions say 3 quarts or three inches. I am not sure what you instruction book says but I think you might want to check your instructions
By the way just subscribed, love your content , looking forward to more videos
I figured out what I did wrong here! I had read in my instruction book to put water to the lowest marker in the canner. Well, I thought the one like halfway up was the lowest marker because the one a few inches high is discolored. Now I know, thank you!!
Here in Alaska fat or tallow is great, I turn all mine into burger when I get my moose, you can use some for Dog Food but it’s a very usable in your burger,
I think I want to do half tallow and half grind for moose burger! It's still in the freezer though I need to get a grinder and find some good tallow recipes. So excited!
@@beccanlevisalaska I have a couple Great Alaskan cook books that have so many amazing recipes, I’ll send the names, and I’m sure you can still find them
Looks like you guys are on your way. Enjoy seeing Bolt having the life of Riley.😀
Bolt is so happy it's adorable!
Get some paper and keep a running list of things you HAVE completed. When you start getting overwhelmed, look at the list, and it will help give you perspective. Realize that pregnancy hormones will mess with you big time. You’re doing great!
I love that idea! And yes, the hormones are insane. My brain just doesn't know what to do anymore!!
@@beccanlevisalaska just go with it. This will pass, and you will have a wonderful baby that will keep you too busy to worry too much.
Could you use fat make lard ?
My birthday is in December 7th ..
You need a wide mouth funnel!
I stumbled upon your channel ❤fun to watch! I love to eat fatty brisket, I'm embarrassed to say I was drooling over your uncooked hunks of delicious fat! Love from Boston!!
Aw thank you!! I am super excited to use all that fat!
Becca don’t give the dogs to much fat at the one time p,we did and had to take it to the vet it had to stay and be put on a drip.this cost us a lot of money. Learn by our mistakes.