I used to do this on the regular. Once i move back to Upper Michigan i plan on doing this and gardening with my wife again. I hate living rental life here in Texas and desire this way of life again.
I use the bones to make broth. I add some of this broth to each jar of meat. Along with some pepper corns, salt and bay leaves. If you can get some kidney fat from the animal put a piece of that in with the meat.
I enjoy watching your show & I'm impressed on your one handed techniques. It's inspirational to watch. I work in occupational therapy & know through other patient's experiences how challenging it can be.
I really like this idea compared to freezing. I would almost bet that is even tastes better than frozen meats. Definitely, on my to do list! Thanks Tim!
Enjoyed this just got my own canner and am doing it this weekend, does it vary for time on different things I see some are 45 min to 90 min everyone does it different
I used to do this on the regular. Once i move back to Upper Michigan i plan on doing this and gardening with my wife again. I hate living rental life here in Texas and desire this way of life again.
Good heavens! Quick and to the point and you covered everything! Thanks so much!!
Fantastic video 👍Simple and extremely easy to follow! Thank you!
I’m so excited that you did a video on this!! I’ve been thinking about doing this for a while and I’m so happy right now.
I use the bones to make broth. I add some of this broth to each jar of meat. Along with some pepper corns, salt and bay leaves. If you can get some kidney fat from the animal put a piece of that in with the meat.
I enjoy watching your show & I'm impressed on your one handed techniques. It's inspirational to watch. I work in occupational therapy & know through other patient's experiences how challenging it can be.
I’m canning chicken while watching your video! LoL My husband loves how tender the beef turns out! Thanks!!
That is awesome!
Thank you for this! Canned venison tastes wonderful, too!!
A variation is to add a teaspoon of powdered beef bullion to the pint jars before adding the venison. Yum!
I really like this idea compared to freezing. I would almost bet that is even tastes better than frozen meats. Definitely, on my to do list! Thanks Tim!
Awesome!! Looking forward to trying this !
Hope you enjoy it!
Enjoyed this just got my own canner and am doing it this weekend, does it vary for time on different things I see some are 45 min to 90 min everyone does it different
HIGHLY informative video....appreciated!!!!
Glad it was helpful!
Great presentation!
Thank you Sir 😊!
Great video and information
I am definitely going to start doing this.
Thanks for this video😀
BTW we always call the jiggler a “dobbler.” Haha😆
Can’t wait for deer season to start storing some fresh meat 👍🏽
For how long can this be storage? Thanks for sharing your excellent video!
We use ours up within a year. You are very welcome!
Tim Farmer Thanks so much for letting me know! God bless🙏
Pretty sure he said 2 years
Wow! Saw you on an episode of monster quest 😳
Thanks
You’re very Welcome
Hey Tim do one on chicken
Good video.
Hey Tim, would same prep time be recommend for ground venison /beef? Thanks
What if I’m missing the jiggly thing? Can I still use it for canning anyway?
Absolutely not.
Is it true that Venison is hard meat?
If I can chicken or any meat all I add is salt & pepper?
Yes, and you will be surprised how good it is!
You didn't add any water or broth, right?
Correct
Tim
Yes......
Love these videos man ! Just awsome!
Thank you!
Pretty much everything you do on here is a lost art... wish there were more people that did gardening and canning etc but folks are getting lazy
I did have a jar break and plug the hole blew the safety plug , scared the crap out of me and the dog , the dog literally pooped in floor ran away
What's that guy hiding in his right hand???
Hope, justice, and a celery stick......
How is this old fashion when you are using a pressure canner?
You need to brush up on your history. Pressure canners were used widely in this country 100 years ago.