Canning BBQ Pulled Pork | Canning With Forjars Lids | Fermented Homestead
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- Опубліковано 20 кві 2022
- My favorite canning lids are ForJars and you can get 10% off by clicking this link forjars.shop and using the code FERMENTED10
#forjars #pressurecanning #fermentedhomestead
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For some other great products I love to use in canning check out these links!
Presto Canner - amzn.to/3ABkTbP
All American Canner - amzn.to/3o11Z9d
Canning Burner: amzn.to/3L5Sj6D
Canning Kit: amzn.to/3jYKzI0
This is the blog post I used for this recipe: creativehomemaking.com/recipe...
Intro music by Israel Gariss
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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.azurestandard.com/?a_aid=...
MasonTops Fermenting kit: amzn.to/3g7GC1D
Nesco Dehydrator - amzn.to/35jY6Wf
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Yoga mat: amzn.to/3r9ektG
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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/naturallife/anna5634
To get some incredible lids at an amazing price be sure to head over to forjars.shop and use the code FERMENTED10 to get an extra 10% off their already great prices!
You can also check out the video description for more great canning products and the recipe blog!
Thanks. I enjoy that you're real. Living a real life and life always forces us to adjust and readjust. 😁
Thank you 😊
I was looking to can pulled pork for the first time and I think yours is the one I am going to try! Thank you for this!
Awesome idea!
I love canned pulled pork, so good! The standard BBQer temp to cook pulled pork at is 225, that would probably would better for overnight :-)
This looks fantastic. I'm going to try this this fall. Last year I canned my own BBQ sauce so I think I might use a couple pints of that when I try it. I've been trying to can more homemade convenience meals for fast dinners throughout the year. I think this is it.
Oh my that pork looks delish!! Yummy!!!
It’s so good!
I can lots of meat esp towards the warmer time of the year. I fear our electricity going out and loosing a whole freezer of meat. In the fall I can up roughly 100 lbs of meat-bbq pulled pork, shredded beef, stew meat, hamburger, taco meat, spaghetti meat sauce, and sloppy joes (BBQs here in the north). I have roughly 200 lbs to do up in the next two weeks so we can defrost the freezer. In the winter we can throw our meat in coolers outside and it stays frozen but summer we are in big trouble if power goes down.
Awesome video! Thank you for sharing when to know that it’s time to replace the sealing ring. I am a visual person and when I saw what to look for…helped a lot. Again, thank you. Have a great day.
I’m happy it was helpful! Took me a bit to figure it out because I hadn’t seen it either!
very close to my hubby's western NC bbq recipe. I bet if you smoke the pork first it would be amazing
It would be so good! I don’t think we’re supposed to can smoked meat from what I hear but I’m going to have to try that one fresh or frozen for sure!
This looks so yummy! This is the year I take the plunge and try canning. Thank you for explaining and showing how to do it. Have a great weekend 😁
I’m so excited for you!!!!
Just a warning boys and girls, make sure when you add heat like pepper flakes or dried pepper powders that you add a little at a time and the food is warm as hot foods tend to “bloom” or come to full power as the food is heated. It’s best to add this while making the sauce. I’m thinking the heat will build in this as it’s heated in the pressure canner.
Looks awesome! Definitely my first time hearing that pronunciation of worscheshire though and I don't know how 😅
Haha I heard someone say they heard someone from England pronounce it that way and I’ve done it since, I don’t have a clue but it sounds weird enough so I like it 😃
Yum!!!! 🤤
😘
Ace hardware for the win! My husband works for our local Ace~Gazaway Lumber.
Finally did the Redmond real salt bulk order! 25 pounds for $99 free shipping plus for first order they offer 15% off! So it was only $85…just do it Anna 😂 ~Jennifer
You are tempting me for sure!
I like the recipe but I was thinking the same thing about having more sauce. I would try this.
If you are fortunate enough to get a gas or propane stove in the future you will LOVE it. That's probably why your AA struggles on the electric cooktop. YUMMY recipe.
I hope I do! I’d love it!
New follower here I can't wait to try this recipe, it looks amazing. Thanks for sharing......
I’m happy you’re here! I saw your comments in Tangi’s live yesterday about being a homeschooling homesteader and I love it!
I just bought some of the forjars lids...I haven't tried them out yet.
Awesome! You’ll love them!!
I'm going to try this. I tried a recipe in my Ball book, raw packed in homemade sauce. I wasn't impressed. it was definitely missing the liquid smoke and heat (even though I added crushed cayenne).
Gotta have the heat in pulled pork!
@@FermentedHomestead and the smoke!
Can you use store bought bbq sause
Worchestershire “what’s dis here”
I’m very interested to know how it tastes when you open the jars. I canned some bbq chicken and it tasted like the sugars burnt some. I used a commercially bottled bbq sauce that’s pretty sweet, maybe that’s what I need to change
Oh it tasted the same for us, hubby devours it
By same I mean the canning didn’t alter the flavor, still super tasty
Why are none of the homesteaders mentioning the Azure Standard fire? Has anyone else noticed all the fires that are happening at food source facilities? Very coincidental or not?
I’m not sure why no one has mentioned it in videos, I hadn’t noticed.
This video was filmed 4 months ago. I don’t believe it to be accidental and yes I have seen the pattern.
Why are you over reacting?
Thus is a weird question but how many qts is the stockpot you are using? Recipe looks great!
I wish I could answer that but I have no idea…a lot. It’s the biggest canning pot we have
I have 3 roasts going right now. I usually just can them without the sauce, but that looks good. Does the “heat” intensify after canning?
It hasn’t yet! Make sure you add the extra sauce to it 😃
I've always heard 15# (that's pounds, not 'hashtag' for you young'uns) pressure for meats. Is it only 10 since the meat is precooked?
Pressure isn’t about what you’re canning, it has to do with your elevation. If you’re under 1k ft elevation it’s 10 and if you’re higher it’s 15.
Curious is this a Tested recipe
My understanding is that pressure canning recipes don’t need to be individually tested, they just need to follow proper times of the ingredients in the recipe. Water bath is totally different
@@FermentedHomestead gosh I have never heard that before. Pressure canning is also a science, and it is more than just time in the canner. It is density issues also. If a product is too dense then the middle of the jar may not get up to over 240 degrees to kill any potential bacteria. Most water bath canned products are higher acid, but they still need to be balanced with acidity etc. I just mention this because I thought your bbq beef was very dense…