Pressure Canning 101: A Beginner's Guide (Back to Basics)
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Back To Basics | 30 Minute Lesson in PRESSURE Canning (for Beginners) You guys seemed to have really enjoy some of the …
Can you not water bath canned meat considering it is already cooked?
Why do you not season the beef while it is cooking?
I also do this with making taco beef. I brown it, and them put it. In a food processor to get a fine grind like Taco Bell…I add my seasoning and water let it cook down and can it that way. Just two of us so I can it in half pints approximately 1/2 lb per jar. I use it for tacos of course but also soups, Doritos salad…
Thank you so much for this video! I just bought my very first pressure canner and I have been researching how to do this for my family. The only thing is I am American living in Germany. Not so easy to convert things sometimes. Especially the canning jar sizes. 😂😂 Your video has made me less afraid to get going for better food security. Liebe Gruß aus Der Eifel Jacqueline 😊❤️
This was awesome thank you for the help. Can’t wait to get a pressure canner🤗🙌
This was so helpful in my new journey of homesteading! Thank you.
Really enjoyed the video-I bought a pressure canner-still haven't used it! Gonna try it for the first time this weekend! Yikes!
I was taught that you can include the onion skins in broth and it adds to making the colour of the final broth darker.
Love watching your videos! 😀
Have you freeze dried your broth yet? I am wondering if it would work. I haven't tried it yet
Great advice for canning ground beef. I'll definitely be browning it first.
Thank you!!
Can I use my all American on a coiled electric stove?
Another great refresher! Thank you.
Awesome video!
Needing an expert opinion…wanting to purchase my first pressure canner. Would you start out with a Presto canner or jump right in and purchase the All American? Is one easier for beginners than the other? Which is the better investment? Thanks!
I'm almost out of ground beef. Im Watching for a good sale here.
How long is the shelf-life on canned ground beef?
As with waterbath canning, thank you for teaching those new to the art canning skills that will last them a lifetime.
Where can you buy wide mouth lids right now?
A pint’s a pound the world around. 😋
I use Thrive bouillon for my meats when I can and it is the best I have found.
Great info .. especially the beef broth….more favor the better.
Pre spray your large ground beef cooker with Pam type spray to make cleaning it out easier
I love your content, I started my canning journey last spring. I have a question. When you can your already roasted chicken, does it cause the texture of the chicken to be “mushy”? I have seen it cold packed but that’s hard to do with anything but breast or thigh meat. I see whole chickens on sale frequently and would love to roast to can but worried about the ending texture.
What size is your roaster?
Did you rinse the ground beef of the grease? I heard that you can’t can ground beef with the grease it’ll make it go rancid
Wow! You sure do make it look easy 🤔🥰
what do you find is the difference texture and taste wise between raw pack not cooking and browning the ground meat?
Brilliant tutorial Rachel. This is my 3rd year canning and I have learned a lot from you, Thanks.
I just have to say you look like a doll in the thumbnail of this video. Too cute.
Thanks so much. I learn something new every time I watch you.
Meijers has pork shoulder on sale right now .99 cents a pound I bough a few and canned up the meat now I make lard n some bone broth . I’ll prolly have about 25 quart jars of meat broth n lard after I all done . Happy dance . GODBLESS sweetie great job as always
How many jars did you get out of the chicken? They have a sell on chicken at my local Kent’s and was thinking about trying my hand on the chicken.
We buy our meat from local butcher, who gets the meat from Oregon, its going for $4/ pound, grass fed/finished. Vancouver, Washington👍
We have never canned hamburger. We just freeze it. Now roast canned is wonderful beyond words. I have wonderful memories of coming home in the winter and mom opening up a jar of beef or chicken to make homemade beef and noodles or chicken and noodles.
If beef prices would come down I would definitely spend the time canning some. I tend to stock up on meat when it is on sale. I had gone a little overboard right before Covid. My siblings griped at me but, when Covid hit they changed their tune.
Thanks for a reminder to get our pantry’s stocked. I find I get better texture in cast iron. Enjoy you videos
When you brown your beef do you drain it before putting it in jars. Does it hurt anything if you don’t
I am unaware of where you live but I use an app on my cell phone that is called Flashfood and stores that participate in FlashFood put items on there including meat that is about to meet its best before date and you can buy it for substantially discounted prices. Its intent is to prevent decent food from going to the landfill. Check your area to see if you have stores that participate. FYI if you purchase today through the app then you pick up the food today, same day buy and pick up. Good Luck, I hope it is in your area. I have saved now over $1,500.00 on various items in the past year.
This is the BEST VIDEO I have seen on YouTube for a beginner like me. I want to start with meat too. I am going to save this video in my canning video library. You are the very best. Hugs Rachel ❤️
Oh yes everyone should have a roaster I’ve had mine for years. I don’t always use it but my oh my it’s such a blessing when I do need it!
That minced meat that you are busy with now is probably R1000($67) in South Africa and the meat is also very expensive here
I got a roaster because you keep using it a lot so I’m super excited to try it out! Thnx Racheal. Ps. I regret not getting the top your wearing I wasn’t sure how it would look but it looks amazing on you. I ended up getting the red hoodie which I love so next time I’ll get the one your wearing too.
Hi Rachel, love your videos and thank you for helping us learn to preserve and encouraging us! Question, I have an All-American canner and have only used it twice because the second time I had a hard time getting the lid off. I searched the web and it said to use a screwdriver to pop the pressure to get it off and did so. But really really really did not like having to use a tool when it should come off easily. Do you have any secrets you can share? I have followed the directions in putting a bit of olive oil around the rim. TY!
Basics are always good — new or seasoned to the process. Thank you!
Thanks for sharing! I hope it was tasty!