we moved into my wife's homestead in Saskatchewan and found a jar of jam in the basement. this was originally the starting point for the Mennonite family. what we found in on one of the canning shelves in the basement was told to us to be an 72 year old jar of jam....it was very dark...but still good...72 years people
We've eaten jam that I made that was 9 years old. It was great, richer in flavour. If the jars are sterilised properly the time frame shouldn't really be problem. Plus you can really tell if jam is off.
Our family would use raw pack ground beef for sandwiches, cut it into slices for patties. Then fry in a pan to heat. More like a meatloaf sandwich. The precooked is used in casseroles, soups, tacos etc. So depends on what you want to use it for as to which method.
I water bath everything because that's all I can do at this point. I precooked my ground beef, but didn't add any water to it. It did just fine. I think next time I may add some beef broth .
The PC one, if you cook the ground beef more and leaving bigger chunks in the pre-cook frying pan, you will be you nice chunk in the jar after pressure canning!
Thanks for sharing this. I have texture issues, myself, and canned ground beef is definitely a problem for me. This is the way I get around the icky feeling it gives me. I cook the ground beef well enough that I can drain off most of the fat, and I chill the fat to separate it from juices. Then I put the meat into jars along with hot beef broth and a little salt. Then I can it. The separated fat is filtered, heated again, and put into clean jars. It doesn’t need to be canned. Beef tallow keeps for several months if kept in a cool place. I use the beef tallow to fry up the canned ground beef when I am ready to make a meal out of it.
... I PC some hamburger patties that I lightly browned to help them hold their shape and put an onion slice between each one to keep them separated ... I haven’t tried them yet but they look ok to me ... I see no reason why any of these methods wouldn’t work, and you can always preseason the meat before canning .
I have this several times. The taste and texture definitely changes but we “doctor” it with seasonings, then everything but the kitchen sink on our burgers (mayo mustard ketchup pickles onions lettuce tomatoes cheese). It’s not very good even after browning but it won’t get tossed when the grid goes down. After a couple weeks it will be “very good” cuz everything is relative
thank you for this series.. I’d imagine many can’t afford to experiment, and though different people have different wants & needs… This helps people gauge which route might be best for them. Then they can go from there with doing a small batch knowing what to possibly expect 😊
I just got 6 lbs of boneless pork butt for 7.75 thru flashfood ...7 jars in my waterbath canner as we speak.. Thank you for helping me gain the confidence to do this
Thank you so much for doing these videos for us. Saves me from the trials and the additional costs that I can not afford at this point. I wondered if you could just add the extra items & seasonings for a meatloaf for the raw packed and then just slice it up straight from the jar, add your gravy, mashed potatoes, veggies and ring the dinner bell?!
I haven’t tried water bath for meat yet, but I have pressure canned it. I found similar weirdness in texture with doing raw ground beef! I tried using it for tacos at first & hubby complained about the texture (he didn’t know it was canned 😂). I had several jars left of that, so I used them for sloppy joes & he never knew! But from now on I will always precook ground beef.
Are you open to trying to wb chicken? Like, bone in chicken, cut up chicken breasts/thighs? I'd like to see a comparison of those items as well. Love your content. Keep up the good work and God Bless!
Good video. I appreciate the effort and information you put in to your videos. 😊 We always precook our ground meat of any kind. Otherwise you end up with a meat loaf with the raw pack method. We usually add a little salt and pepper to the meat. Have a blessed day.
Thank you so so so much for showing us all these options! I appreciate you! My water bath canner is full right now with Steak, Pork Tenderloin, Ground Beef (cooked), and Potatoes! I thought I could never water bath these foods until I found your channel. Thank you!!!
I grew up having canned hamburger from my families meat locker plant in Grantsville MD and the way we used it was to take a butter knife and slice the whole way around the meat to dislodge it from the can/jar, remove the fat from around the outside and then slice it into patties and fry it in a skillet until browned on both sides. My favorite way was with hash browns and some steak sauce on the burger. We would also slice it and put in a sandwich with yellow mustard. I pressure can it this way (raw pack pressure canned) to this day and whenever I make these 2 versions, it immediately takes me back to my childhood. I always add salt and pepper to my meat before canning.
That was extremely helpful, thank you. I know now that for me, if I decide to can ground beef that I'll probably go with pre-copking it. You saved me a lot of time, effort & expense testing this out for me. Thanks & God bless.
I’m just getting started with canning, and your videos have been incredibly helpful! I especially enjoyed the interview with the Amish woman-such helpful insights. Thank you!
I do both cooked and raw in waterbath... I always plan on using them in hotdish, tacos, spaghetti... so happy to have found you. Mainly needed to know how to save meat from freezer if power goes out. You're a keeper 🎉❤💪😎
I always rinse the fat off my cooked ground beef before canning. I also use alittle bullion or broth when I can helps enhance the flavor . I don't add much seasoning other than salt and pepper so I can use the meat any way I choose when I open it! Thank you for your videos
I get what you mean, and texture for me is really important. I think I would prefer the Water bath method i like the colour better. Thanks for the video.
Thank you for trying yo give us sn idea of the texture between each canning method! I think they all looked great and I’d definitely use any of them in my dishes ! I love your videos Thank you do much for sharing your knowledge with us ! God bless ❤️🙏🙋🏻🌈🌈
The purpose of canned ground beef would be 1. Stockpile protein when it’s on sale. 2. Quick easy meals. I would imagine all three methods will be wonderful when used in a recipe with seasoning. Heck, I hate freshly cooked ground beef, plain. Never eat hamburgers. But give me a taco or soup and I’m good.
If protein was the only reason for stockpiling, potatoes are a tenth of the cost with the same amount of protein from plants, where all protein originates in the first place. Beans are even better.
Love this video! Thank you😊. I have canners, but haven’t used yet cuz I’m inexperienced. I know I just have to take the time to commit! Gotta tell myself… JUST DO IT!!!🤪
Hi I was just watching a channel called "country life vlog, "It was very interesting watching them (waterbath can) a bulls leg, on an open fire you might enjoy watching them. Patty
So I wonder if you seasoned the meat like you were going to make a meatloaf and then raw packed it if it would be "better" because then it would basically be canned meatloaf? It's already in the solid consistency of a meatloaf, so ???? I don't know if it's possible to do that. I'm a newbie to canning, but I can see each of them having their place. What are your thoughts????
Sorry but after watching you open and eat the ground beef that was water-bath, i went right away to see if you're still alive and was very happy that you're ok. With that being said... I'm scared to eat any that i pressure canned and surely would be nervous about water bathing any kind of meat, more because i lack experience... but after watching your video here my confidence has grown... I'm also going to subscribe to your channel.... Can't wait to see other videos from you...Thank you so much for sharing.
Hello from Southwestern VA! I love your videos and advice! I'm going to start waterbathng my many apples from my tree! I'm still afraid to venture into meats, but I will hopefully build up the knowledge and courage 🙏
I wanted to thank you because you are doing it and you showed us how I can canned foods now that I could not eat out of a can because of sea salt that's what they're putting in them sea salt now and I like the meats better when I can of myself
2 yrs ago, I cooked the Hamburger, PC in water... it had a weird Flavor, so really spiced, sauced it up.. This yr I found Dry-Pac Canning.. Much better flavor, no Water or Bullion, I Did add 1t of Salt sprinkled on top of the filled Jar. No need to mix in. And tried one the next Day.. I Liked this Flavor better... now I've also done Potatoes, no cooking, just soak in water a few times after cubing them, drain water, pat alittle dry, Fill jars, 1t salt again, No water.. PC'd, these are great too.. they cook up Very fast, like 10 mins in Air fryer, since they were partially cooked in P. Canner...
Thank so much for doing this! I think it would be great to have several people give their opinion on it, maybe ask the rest of the family what they think?
Have you water bathed lamb? I did ground lamb but it didn't last long i ate it within a few days.😂😂😂😂 It was delicious. I seasoned it before water bathing it. I just did lamb chili and im trying to give it at least a month befire trying it.
Does your jar opener say pry a lid? That's what it looks like to me. Thank you for doing this taste and visual comparison for the different methods. I now generally water bath EVERYTHING! I love it, and thank you so much for sharing. Love your channel. Sometime could you do a chart for water bath times for different vegetables, meats and such. ❤❤😊😊
THANK YOU, I'VE ALWAYS DONE THE RAW PACK WATER BATH, WITH MY GROUND BEEF BUT I'M GOING TO DO THE COOKED... I LIKE THE WAY IT LOOKS BETTER IN THE JAR, AND YOU CAN SEE THAT IT HELD ITS TEXTURE, I'M SO HAPPY YOU DID THIS VIDEO ON WATER BATHROOM I'VE BEEN WATERING FOR YEARS AND TRYING TO PUT IT OUT IN THE COMMENTS TO THE DIFFERENT CHANNELS I WATCH ABOUT WATER BATHROOM AND MORE AND MORE OF YOU ARE NOW EXPLORING THIS AND IT'S AWESOME BECAUSE IT WORKS THE ADVANTAGE OF PRESSURE CANNING IS THAT IT WILL KEEP THE FOOD LONGER ON THE SHELF SO I DO RECOMMEND THIS FOR LONG-TERM STORAGE LIKE 10 YEARS BUT THE WATER BATH FOR 1 TO 3 YEARS WORKS JUST FINE..
A tip: When you open a bottle of the ground beef (or in my house ground venison, elk, moose, buffalo) be careful. Here's ow we do it. I cook the burger first, I fill the bottle with the meat, then I fill to the edge with a diluted (50%) beef boullion and water, it doesn't take much. When it is time to cook it up for dinner, i pour it into my frying pan, spread it out gently, and then on low let the obvious water cook off and DO NOT stir or fluff or move it around until after the water has disapated and then gently stir it. Then I season it for whatever it will be used for. We even use it for tacos just fine and it is as if it was just fresh fried up burger. DO NOT GET RID OF THE FAT. It will melt and improve the flavor.
Note from myself. I bottle chicken or turkey pieces (breast, thigh, legs and boil the wings, back neck etc) , chicken chunks, burger, beef chunk. For poultry I use the broth from boiling the pieces parts of the bird and I think the broth makes a differnce in how the final product looks; because I have always raw packed poultry and it looks ugly in water. FYI: mix up the raw burger and season it for meatloaf. I use wide mouth pints, and lay the cooked "loaf" in the pan and add some diluted ketchup and stewed tomatoes and pour over it, air fry it to brown it up and get the sauce bubbling.
I tried dry pack pressure canning sausage links. I did pre-brown them. They were ok, but hubby & son HATED them. They were dry instead of juicy & weird texture
@Makeitmake Thank you so much! I absolutely ❤your channel! I recently purchased a Ball's electric water bathing canner but it doesn't come with a recipe book. Would I still use 3 hrs for beans? Your input would be greatly appreciated. Thanks in advance.
The only thing I use canned hamburger is for taco's. I add seasoning right in with the canning process. I also make spaghetti sauce with meat. I add the hamburger right into the sauce.
I have pressure canned ground beef and that has been my experience with the outcome. I did find the mouth texture to be fine a grainy. Thank you for the comparison.
I'm new to canning and aside from broth and beans type things Im very very new. Ive wanted to k ow ifnthis would be an option for us and appreciate all the work you did to show us the differences. I do plan on doing them as meals so im looking forward to more videos as I just found your channel, ty.
What happens when any one of the are fried in a skillet or put into something like chilli or stew? As a consumer I associate the pink in the water bath ground meat as have more nutrition. It has not had the life cooked out of it as in pressure canning.
About the raw pack water bath... perhaps you could add the seasonings for homemade summer sausage, then slide it out of the jar and slice... just a thought I may try.
I'm UK and we do a lot of waterbathing. One of the rules is to reheat waterbathed foods for 10 mins before using. I wouldn't personally eat waterbathed meat without doing so. Not criticising.
My thoughts on the texture difference from raw pack to canning it cooked is that when it's raw packed, the proteins in the meat are packed close in the jar, and as they cook, will bind together (similar to when you cook chicken pieces close together without moving them around, the chicken kind of sticks together until you separate it). When you cook the beef first, you're moving the meat around in the pan, so the proteins don't get a chance to stick together. This is my guess as to why it came with that texture. I might do a raw pack with seasoned meat, almost like a meatloaf, because it would be close to that texture. Just my guesses ;)
I have just recently started watching your videos. I just got back to doing home canning last year. And dehydrating, which is something new l have learned to do. I have not done meat unless l had it something else first. When you cooked it. Did you cook until it was brown, and what did you do with the fat
The water bass raw pack. It looks to me like you might be able to turn it upside down and let it slide out and slice it like hamburger patties and fry it just to get a crisp on it. Make some awesome cheeseburgers. Please let me know if you try thatand before you you know when you cook it raw makes your hamburger seasonings and with the meat when you pack it in there, you have a hamburger flavor.
we moved into my wife's homestead in Saskatchewan and found a jar of jam in the basement. this was originally the starting point for the Mennonite family. what we found in on one of the canning shelves in the basement was told to us to be an 72 year old jar of jam....it was very dark...but still good...72 years people
@@ToddIngham-d1t water bathed then?
We've eaten jam that I made that was 9 years old. It was great, richer in flavour. If the jars are sterilised properly the time frame shouldn't really be problem. Plus you can really tell if jam is off.
@@sharonluscombe2718 if there is mold on top, our it explodes, don't eat it, also if it smells like wine, unless you like that kind of stuff...lol
⚘ SO PROUD OF WHAT YOU'RE DOING WITH YOUR CHANNEL. Well done!
Please don't go away... I'm so interested if you can water bath juices and how long it last for.
Our family would use raw pack ground beef for sandwiches, cut it into slices for patties. Then fry in a pan to heat. More like a meatloaf sandwich. The precooked is used in casseroles, soups, tacos etc. So depends on what you want to use it for as to which method.
That's a cool idea!
Wow, great idea.
Great idea! To slice & fry!
How about a meatloaf seasoning package
I never thought of canning burger raw, good ideas on how to use it. I've always precooked it. Thanks for the ideas.
I water bath everything because that's all I can do at this point. I precooked my ground beef, but didn't add any water to it. It did just fine. I think next time I may add some beef broth .
Wow what a difference, the waterbath canned meat looks so much better.
The PC one, if you cook the ground beef more and leaving bigger chunks in the pre-cook frying pan, you will be you nice chunk in the jar after pressure canning!
You did GREAT describing these three meat canning methods. I'm learning canning and really needed this information. THANK YOU.
Thanks for sharing this. I have texture issues, myself, and canned ground beef is definitely a problem for me. This is the way I get around the icky feeling it gives me. I cook the ground beef well enough that I can drain off most of the fat, and I chill the fat to separate it from juices. Then I put the meat into jars along with hot beef broth and a little salt. Then I can it. The separated fat is filtered, heated again, and put into clean jars. It doesn’t need to be canned. Beef tallow keeps for several months if kept in a cool place. I use the beef tallow to fry up the canned ground beef when I am ready to make a meal out of it.
Curb your enthusiasm on the raw pack, you had me laughing so hard & your facial expressions....
... I PC some hamburger patties that I lightly browned to help them hold their shape and put an onion slice between each one to keep them separated ... I haven’t tried them yet but they look ok to me ... I see no reason why any of these methods wouldn’t work, and you can always preseason the meat before canning .
I pressure canned some breakfast sausage patties and I thought they turned out too soft.
Im going to put an onoin slice between the patties - great idea!
I have this several times. The taste and texture definitely changes but we “doctor” it with seasonings, then everything but the kitchen sink on our burgers (mayo mustard ketchup pickles onions lettuce tomatoes cheese). It’s not very good even after browning but it won’t get tossed when the grid goes down. After a couple weeks it will be “very good” cuz everything is relative
thank you for this series.. I’d imagine many can’t afford to experiment, and though different people have different wants & needs… This helps people gauge which route might be best for them. Then they can go from there with doing a small batch knowing what to possibly expect 😊
I eat all my experiments even if I don't like it. LOL
@@lindaprimm667 that's good, l personally do the same, l don't like waste
I just got 6 lbs of boneless pork butt for 7.75 thru flashfood ...7 jars in my waterbath canner as we speak..
Thank you for helping me gain the confidence to do this
Thank you so much for doing these videos for us. Saves me from the trials and the additional costs that I can not afford at this point. I wondered if you could just add the extra items & seasonings for a meatloaf for the raw packed and then just slice it up straight from the jar, add your gravy, mashed potatoes, veggies and ring the dinner bell?!
This was awesome, ground beef is on my to do list... I have to be honest, raw pack is out, but I would do the pre cooked. Thank you!
I haven’t tried water bath for meat yet, but I have pressure canned it. I found similar weirdness in texture with doing raw ground beef! I tried using it for tacos at first & hubby complained about the texture (he didn’t know it was canned 😂). I had several jars left of that, so I used them for sloppy joes & he never knew! But from now on I will always precook ground beef.
Are you open to trying to wb chicken? Like, bone in chicken, cut up chicken breasts/thighs? I'd like to see a comparison of those items as well. Love your content. Keep up the good work and God Bless!
Yes I would like to see this
PC raw chicken is very good. Like the canned at store.
Would be interesting to brown the cooked water bathed and pressure cooked meats in a pan, then compare.
I prefer the cooked water bath.😊
Thanks for sharing this experiment. 😂❤
Good video. I appreciate the effort and information you put in to your videos. 😊
We always precook our ground meat of any kind. Otherwise you end up with a meat loaf with the raw pack method.
We usually add a little salt and pepper to the meat.
Have a blessed day.
Thank you from Ontario Canada ❤❤❤
Thank you so so so much for showing us all these options! I appreciate you!
My water bath canner is full right now with Steak, Pork Tenderloin, Ground Beef (cooked), and Potatoes! I thought I could never water bath these foods until I found your channel. Thank you!!!
Your face on the raw pack 😂 thanks for trying it all for us!
I grew up having canned hamburger from my families meat locker plant in Grantsville MD and the way we used it was to take a butter knife and slice the whole way around the meat to dislodge it from the can/jar, remove the fat from around the outside and then slice it into patties and fry it in a skillet until browned on both sides. My favorite way was with hash browns and some steak sauce on the burger. We would also slice it and put in a sandwich with yellow mustard. I pressure can it this way (raw pack pressure canned) to this day and whenever I make these 2 versions, it immediately takes me back to my childhood. I always add salt and pepper to my meat before canning.
I do raw pack PC, and it turns out great. I like it because it's simple. I'm curious how long you water bath cannned them for.
That was extremely helpful, thank you. I know now that for me, if I decide to can ground beef that I'll probably go with pre-copking it. You saved me a lot of time, effort & expense testing this out for me. Thanks & God bless.
I’m just getting started with canning, and your videos have been incredibly helpful! I especially enjoyed the interview with the Amish woman-such helpful insights. Thank you!
Been watching all the canning channels lately. You've inspired me..just ordered my Presto pressure canner from Amazon
Will be here tomorrow.😊
I do both cooked and raw in waterbath... I always plan on using them in hotdish, tacos, spaghetti... so happy to have found you. Mainly needed to know how to save meat from freezer if power goes out. You're a keeper 🎉❤💪😎
I always rinse the fat off my cooked ground beef before canning. I also use alittle bullion or broth when I can helps enhance the flavor . I don't add much seasoning other than salt and pepper so I can use the meat any way I choose when I open it! Thank you for your videos
Good idea
Please do a vid on water bath canning chicken. Please
Looks like hamburger patties you doing awesome job please keep up your good work. God bless you.
Thank you for your raw reactions. They were great, you were great! I was having the same thoughts on this side of the screen.
Thank you! Appreciate these comparisons you did a great job. I think I will definitely cook the meat then process.. 😇
Very helpful for a newer canner like myself. Thank you!
Thank you for this, this was very helpful!
I get what you mean, and texture for me is really important. I think I would prefer the Water bath method i like the colour better. Thanks for the video.
I love when you do these comparisons. For me it going to be cooked beef water bath. Looking forward to the next ground beef sale.
Thank you for trying yo give us sn idea of the texture between each canning method! I think they all looked great and I’d definitely use any of them in my dishes ! I love your videos Thank you do much for sharing your knowledge with us ! God bless ❤️🙏🙋🏻🌈🌈
The purpose of canned ground beef would be 1. Stockpile protein when it’s on sale. 2. Quick easy meals. I would imagine all three methods will be wonderful when used in a recipe with seasoning. Heck, I hate freshly cooked ground beef, plain. Never eat hamburgers. But give me a taco or soup and I’m good.
I always get my beef on sale. Because you never know when you can't get it on sale!😊
If protein was the only reason for stockpiling, potatoes are a tenth of the cost with the same amount of protein from plants, where all protein originates in the first place. Beans are even better.
@@3-angelssanctuaryandlearni468 Are you saying ground beef has less protein than potatoes?
@@3-angelssanctuaryandlearni468 that is just a straight up lie!
@@3-angelssanctuaryandlearni468potatoes are mostly starch, and fiber, so sugar
I would have thought the raw pack water bath would have turned out like meat loaf... great job with that comparison. It was a question I had! Thanks
Love this video! Thank you😊.
I have canners, but haven’t used yet cuz I’m inexperienced. I know I just have to take the time to commit!
Gotta tell myself… JUST DO IT!!!🤪
Hi I was just watching a channel called "country life vlog, "It was very interesting watching them (waterbath can) a bulls leg, on an open fire you might enjoy watching them. Patty
So I wonder if you seasoned the meat like you were going to make a meatloaf and then raw packed it if it would be "better" because then it would basically be canned meatloaf? It's already in the solid consistency of a meatloaf, so ???? I don't know if it's possible to do that. I'm a newbie to canning, but I can see each of them having their place. What are your thoughts????
Sorry but after watching you open and eat the ground beef that was water-bath, i went right away to see if you're still alive and was very happy that you're ok. With that being said... I'm scared to eat any that i pressure canned and surely would be nervous about water bathing any kind of meat, more because i lack experience... but after watching your video here my confidence has grown... I'm also going to subscribe to your channel.... Can't wait to see other videos from you...Thank you so much for sharing.
So glad i tuned in tonite. I had been questionable in my mind between the 3 canned hamburgers and you've answered my questions for me. Thank you! 😊
Hello from Southwestern VA! I love your videos and advice! I'm going to start waterbathng my many apples from my tree! I'm still afraid to venture into meats, but I will hopefully build up the knowledge and courage 🙏
Don't be afraid, you can do it, you'll love the canned chicken breast!!!
@@comfortcreekranch4948i want to can chicken breast as well!
Thanks, I'm canning ground beef today and this video helped me so much 😀
I wanted to thank you because you are doing it and you showed us how I can canned foods now that I could not eat out of a can because of sea salt that's what they're putting in them sea salt now and I like the meats better when I can of myself
2 yrs ago, I cooked the Hamburger, PC in water... it had a weird Flavor, so really spiced, sauced it up..
This yr I found Dry-Pac Canning.. Much better flavor, no Water or Bullion, I Did add 1t of Salt sprinkled on top of the filled Jar. No need to mix in. And tried one the next Day.. I Liked this Flavor better... now I've also done Potatoes, no cooking, just soak in water a few times after cubing them, drain water, pat alittle dry, Fill jars, 1t salt again, No water.. PC'd, these are great too.. they cook up Very fast, like 10 mins in Air fryer, since they were partially cooked in P. Canner...
Thank you for showing the difference. Another awesome video.
Thank you so much for making this video. Can you do more of these with different foods ?
On and how were the tacos ???
Thank so much for doing this! I think it would be great to have several people give their opinion on it, maybe ask the rest of the family what they think?
Hi. Off the meat topic, have you ever canned bread? Do you know anyone? Would you consider doing a video on it?? Thank you!
I have seen canned bread videos and plan to do some in pint jars.
I ❤ your rebel water bath canning vids.
Have you water bathed lamb? I did ground lamb but it didn't last long i ate it within a few days.😂😂😂😂 It was delicious. I seasoned it before water bathing it. I just did lamb chili and im trying to give it at least a month befire trying it.
Great job. I appreciate your testing these methods. Val C
So very interesting thank you so much for doing these videos super great information ☺️
I personally liked the way the raw pack looked it reminded me of the hamburger roast my Momma always made
But it was seasoned😂
Does your jar opener say pry a lid? That's what it looks like to me. Thank you for doing this taste and visual comparison for the different methods. I now generally water bath EVERYTHING! I love it, and thank you so much for sharing. Love your channel. Sometime could you do a chart for water bath times for different vegetables, meats and such. ❤❤😊😊
Thank you this is a question that has been going through my head constantly. Your videos are simple and informative and I am so glad I found your page
Thank you for sharing!
THANK YOU, I'VE ALWAYS DONE THE RAW PACK WATER BATH, WITH MY GROUND BEEF BUT I'M GOING TO DO THE COOKED... I LIKE THE WAY IT LOOKS BETTER IN THE JAR, AND YOU CAN SEE THAT IT HELD ITS TEXTURE, I'M SO HAPPY YOU DID THIS VIDEO ON WATER BATHROOM I'VE BEEN WATERING FOR YEARS AND TRYING TO PUT IT OUT IN THE COMMENTS TO THE DIFFERENT CHANNELS I WATCH ABOUT WATER BATHROOM AND MORE AND MORE OF YOU ARE NOW EXPLORING THIS AND IT'S AWESOME BECAUSE IT WORKS THE ADVANTAGE OF PRESSURE CANNING IS THAT IT WILL KEEP THE FOOD LONGER ON THE SHELF SO I DO RECOMMEND THIS FOR LONG-TERM STORAGE LIKE 10 YEARS BUT THE WATER BATH FOR 1 TO 3 YEARS WORKS JUST FINE..
WATER BATHROOM. ..
.LOL 😂 , DO YOU KNOW WHAT I MEANT WATER BATH...
I find this very interesting. Thanks for sharing this taste test with us.
A tip: When you open a bottle of the ground beef (or in my house ground venison, elk, moose, buffalo) be careful. Here's ow we do it. I cook the burger first, I fill the bottle with the meat, then I fill to the edge with a diluted (50%) beef boullion and water, it doesn't take much. When it is time to cook it up for dinner, i pour it into my frying pan, spread it out gently, and then on low let the obvious water cook off and DO NOT stir or fluff or move it around until after the water has disapated and then gently stir it. Then I season it for whatever it will be used for. We even use it for tacos just fine and it is as if it was just fresh fried up burger. DO NOT GET RID OF THE FAT. It will melt and improve the flavor.
Note from myself. I bottle chicken or turkey pieces (breast, thigh, legs and boil the wings, back neck etc) , chicken chunks, burger, beef chunk. For poultry I use the broth from boiling the pieces parts of the bird and I think the broth makes a differnce in how the final product looks; because I have always raw packed poultry and it looks ugly in water.
FYI: mix up the raw burger and season it for meatloaf. I use wide mouth pints, and lay the cooked "loaf" in the pan and add some diluted ketchup and stewed tomatoes and pour over it, air fry it to brown it up and get the sauce bubbling.
Good morning from Syracuse NY my friend and family
Hello! If you had to pick one which would you say you liked best?
Excellent video
Great job thank you, subscribed!
I like it you do ,
Amo tus videos!!! he aprendido mucho contigo!! te sigo desde Costa Rica 🇨🇷
Fantastic video!
I tried dry pack pressure canning sausage links. I did pre-brown them. They were ok, but hubby & son HATED them. They were dry instead of juicy & weird texture
i NEED FOR YOU TO TELL ME HOW LONG THE MEAT IS PROCESSED IN THE BATH....WILL IT BE THE 3 HOURS ?
Awesome video, thank you for sharing. 🥰
Good information. I plan to test here too.
Love your headband. Where did you get it?
@Makeitmake Thank you so much! I absolutely ❤your channel! I recently purchased a Ball's electric water bathing canner but it doesn't come with a recipe book. Would I still use 3 hrs for beans? Your input would be greatly appreciated. Thanks in advance.
Pressure canning anything is far too long, the 3 hours is for water bath canning.
How did your tacos turn out?
Did you combine all of them.
As a canner I understood what you were doing
Very helpful, thank you! Keep it up, you’re doing a great job.
The only thing I use canned hamburger is for taco's. I add seasoning right in with the canning process. I also make spaghetti sauce with meat. I add the hamburger right into the sauce.
I have pressure canned ground beef and that has been my experience with the outcome. I did find the mouth texture to be fine a grainy. Thank you for the comparison.
GREAT VIDEO!!!!!!
Thanks for sharing!
Thank you for this ❤
Loved this video
THank you !
I'm new to canning and aside from broth and beans type things Im very very new. Ive wanted to k ow ifnthis would be an option for us and appreciate all the work you did to show us the differences. I do plan on doing them as meals so im looking forward to more videos as I just found your channel, ty.
Thank U for sharing ❤
What would you usually make with your uncooked water bathed meat. I would probably make, tacos, pasta sauce or pie or stew.
What happens when any one of the are fried in a skillet or put into something like chilli or stew?
As a consumer I associate the pink in the water bath ground meat as have more nutrition. It has not had the life cooked out of it as in pressure canning.
Thanks so much for this follow up!
About the raw pack water bath... perhaps you could add the seasonings for homemade summer sausage, then slide it out of the jar and slice... just a thought I may try.
i would have said it looks like meat roaf vs dog food..cool video. interesting to hear your take on them.
Oh my gosh, I just love watching your videos. This one is so good. How was the comparison in the tacos?
Great Video
I'm UK and we do a lot of waterbathing. One of the rules is to reheat waterbathed foods for 10 mins before using. I wouldn't personally eat waterbathed meat without doing so. Not criticising.
YES! Amish know to heat the food ten minutes after opening jar. Always.
Cool jar upside-down and the grease will be on bottom
My thoughts on the texture difference from raw pack to canning it cooked is that when it's raw packed, the proteins in the meat are packed close in the jar, and as they cook, will bind together (similar to when you cook chicken pieces close together without moving them around, the chicken kind of sticks together until you separate it). When you cook the beef first, you're moving the meat around in the pan, so the proteins don't get a chance to stick together. This is my guess as to why it came with that texture. I might do a raw pack with seasoned meat, almost like a meatloaf, because it would be close to that texture. Just my guesses ;)
I have just recently started watching your videos. I just got back to doing home canning last year. And dehydrating, which is something new l have learned to do. I have not done meat unless l had it something else first. When you cooked it. Did you cook until it was brown, and what did you do with the fat
The water bass raw pack. It looks to me like you might be able to turn it upside down and let it slide out and slice it like hamburger patties and fry it just to get a crisp on it. Make some awesome cheeseburgers. Please let me know if you try thatand before you you know when you cook it raw makes your hamburger seasonings and with the meat when you pack it in there, you have a hamburger flavor.