I did so much canning last year because I felt something bad was coming. But then before Christmas I started using them. Then Covid 19 happened in China and I knew that was why I felt the way I did. So I quickly did bottle potatoes, bean soup, chicken soup, curried lentils, beef, beef stew, carrots, Nigerian stew, beef broth, and soup/stew veggies. So grateful I started canning....it has been so satisfying. The sound of popping after you remove those bottles gives me such joy and pride.....so rewarding. Thank you for showing us how.
I have not watched a single video of yours that I didn't like. I'm watching this one tonight after all the kids are in bed and my feet are up and all I'm thinking is, "Hey, I've got a corned beef in the freezer. I'm trying this tomorrow!" Thank you so much for all your wonderful videos.
Linda, this is the video that started it all for me! I love corned beef and am looking forward to running a good batch along with some rainbows that I had left over when I ran out of jars a couple days ago! Thanks for all you do, God Bless.
It may be simple to do but it takes money to do it. When you are on disability social security it is real hard to do stuff. I have 2 sons who is disabled and so it is hard to can for future. But I really like watching your videos.
I purchase lots of corned beef just before St. Patrick's Day. Seems that it's the best sale ever for the whole year. I've always just froze it but this is a fabulous way to preserve a good bargain. Thank you for the video!
Linda, I really enjoyed this video. You are such a good sport for showing all the do's and don'ts. Thank you for all you do, Your hard work and all efforts are greatly appreciated!
One of favorite items to can!! How I do it is I add a little less meat to my jars, and add some water. It REALLY helps pull all that extra salt out. Because otherwise, corned beef os just way too salty for us. I sometimes add the seasoning, sometimes I don't depending on what I"m using it for. Mostly we just like having it with fried or boiled potatoes, and cabbage, so I like the seasoning in it.
Makes great corned beef. It don't look appetizing, but is just as good as fresh, and 10x better than store bought canned. I've never bought the pre packaged uncooked version. I've always made my own. I'll have to try one of those next time. If I have extra room in my pot for more jars, I can hot dogs and hot links. They come out just like Vienna sausage.
Thanks to your video, I knew to buy the flat instead of the point corned beef. More for my money and it turned out great. So convenient and so tender. I feel the same way about roast beef. It tastes like it has cooked all day in the slow cooker. New at canning meat but I plan to can more. What a nice surprise and it is so good!!!
When I raw pack, I dont waste time trying to get all the air out. I might be wrong in doing so. But if you look at the meat inside of the jars after pressure cooking, it makes no since to try to get the air out. Good video, corned beef is awesome !
I 100% agree!! Grass fed only, no hormone's, etc. Where we buy our's they even keep track on what field they ate in and for how long. Amazing difference between this meat and store bought.
So when you tightened down rings at the end with the air bubbles in there trapped. Does that effect the meat at all?? Thank you. You are so good at explaining your teaching thank you
Linda, I didn't see if you answered the question a couple of people had about the jar that bubbled over. Did that ruin the seal since it came out? Or did you guys just eat that one right away and not store it?
hi its there a risk of the bottle breaking with the heat or pressure inside build up or something...at @14:15,,, there some bubbles forming... just really asking cause im going to do this also
Been watching your videos on canning got hooked went out and got a pressure canner and water bath canner canned my first corned beef last week opened one last night it was great been canning what ever I can find on sale
Hello Linda, thank you for all your post, I have learned a lot from you. I had a question about canning corned beef hash. I smoked a 19 lb corned beef and have a lot left overs. I would like to make some corned beef hash, I have some potato's too. Do you have a recipe or a video on how I should go about canning up my favored breakfast meat ? Thanks again.
this was great! So when you raw pack meat for canning, you can really pack it in there and the important thing is to get all the air pockets out? Thanks for being one of my valuable canning mentors Linda! :)
hi Linda I really loved watching your Video and I made some of your recipe already. but I some question to ask,i try to look for a canning glass Jar here in my place and can't find one. can I used jar from jelly or coffee jar.....hope to here you soon.....Thanks ..Rommel.
Never reuse lids, unless they are Tattler lids. On the metal lids, once the rubber composite (red) ring liners have been indented by sealing, they are compromised.
Do you have any videos on canning on like water bath canning in a regular large pot? Because I am wanting to learn how to can I don't have a can of I just have pots and I've heard people talk about water bath canning on top of the stove. And if you don't have any videos can you make one so I can learn. I don't have anything except for jars
Thank you for this video, I have 30 pounds of corned beef to can and have been looking for directions. My blue book only says to do it in cans not jars.
I didnt here how long or what pressure you used for the corned beef quarts. My Blue book (100th anniversary issue) doesnt mention corned beef specificaly but does call for 1 hr and 30 minutes at 10 lbs for roast and beef in general. Does that sound right?
Linda, I wanted to ask, why my meats always have grease in the canner after canning. I have tried putting less in the jars, but still have seepage. Only once have I had a jar not pop, and it was a greasy sausage. Do I need to worry that they are not really sealed. Am I not tightening enough....everyone says finger tight, I wash and check after processing of course, but short of opening them all (LOL), I don't know how to reassure myself they are safe. Thanks for any advice
Good vid. I learned a few things. I'm wondering though if the tip with all the marbling wouldn't of been the better cut to cook in the oven? Not the best for canning I guess. Traditional cooking, marble = flavor. So far I've only done water bath pickling. Just getting into the real deal haha. Did look like you had those jars filled pretty hi though. Only time I ever had a blow out was when I over filled. Would almost kill for that range top! SWEET!
Good one Linda. Im doing it tomorrow. Hows things going? You all good in this particular situation were in. Lol .your yrs ahead of most preppers. You really should do a co-OP with Hickok45.
Hi, Linda! I'm wondering, I wonder if I can cram more meat into the quart jar than you did and would it be a bad idea -- as long as I left enough head space? Also, if I used more meat, would it make too much liquid? Thank you for all of your vids!
A good way to avoid all the hassles of jar lifter, pot holders, and towels for handling the hot jars is to buy a pair of neoprene gloves. They insulate so well that you can immerse your hand in the water of a just opened canner.
I dearly love corn beef but something about the salt sends my blood pressure through the roof . I wonder if I rinsed it several times if it would take away some of the saltiness ?
Hi, got a question. I'm wanting to start doing this and I heard you say that time needed to pressure cook this was 90 min right? Did you need to add water to the pressure cooker at anytime? If so what was the procedure doing that. If not it's all good. Thanks for the Video. I'll be checking out more of your video's on how to.
I would think that would lead to density issues, unless you fully cooked the corned beef first, ground in while still hot, and canned it, likewise, while still hot.
I was told you have to let it sit in a brine for 4 weeks, is that true, will it taste different if you dont, I've never dont it before but would love to try. Does it taste like the canned you buy in the store, or the roast beef you make a sandwich with?
Diana Bickford 90 mins cooks the meat. It is recommended to heat it up to a boil. I haven’t had corned beef in a long time. I just found corned beef so im excited to can some up
Pressure canner's require about 2"-3" of water in the bottom. Canning time for corned beef would be 90 minutes which starts when the canner gets to 10#. Get the Ball canner book which gives excellent canning descriptions for most foods. Must mention that I much prefer Point Cut Corned Beef. I leave the fat as it adds flavor and can be removed just before serving.
O my BAD, I was thinking standard boiling. not pressure canning.. and thank you for the info... I do not have a pressure cooker. I do the standard boiling system... I do have the ball book. great info in it...
I'm confused. new at this. are we supposed to tighten those lids AFTER they come out of canner?? that one made a hissing sound. did product get on rim? will it really seal? why were lids loose? confused..never seen that done before except for taddlers..pls clarify
You only immediately re-tighten the reusable T a t t ler Lids immediately after they are removed from the pressure caner, or water bath caner. You tube has video's on using Tattler lids and Google also has information.....so they are reusable and can save $ but there are pro's and con's.....A person must decide if saving the $ is worth using them in the long run, since there have been lid fails and canning jar broiling hot glass pressure canned food with liquid explosions also on youtube video's......again do your own research, and then decide. for yourself.
Allie Hunter I'm not sure why some lids seem to loosen a bit. I have had that happen as well, sometimes just one jar in a canner.....I guess I should mark that one jar and lid sometime and see it it happens again to same jar or lid.
Camera on wrong side, can’t see what size, or what your throwing away. And which is the better cut of meat? And where do you shop? Our meat is not brindled.
Just for information sake, the brisket comes from the front end of a steer/heifer/cow/bull/calf... It is the breast of these animals located between the front legs heading toward the neck which is why it is a very tough part of the animal.. The tips are very fatty, your butcher has already cut an inch to two inches of fat off of them before you buy them.. So if you buy tips from a market steer they will always contain lots of fat. Your best buy is the leaner pieces even though more expensive.
I just made a 2nd batch. This batch was more marbly even after trimming off the fat...doesnt look very appetitizing in the jar..but I'm sure it will be good. I'll drain off the fat.
I split my seasoning packets up for all the jars I canned..it turned out delicious. Spices can become stronger as the product sits on the shelf..so a little goes along way. Linda said she didn't add it to this session becuz she's going to use the meat for other recipes.
+Nick Freyermuth She used Tattler lids and they need to be tightened as soon as they are taken out of the pressure caner. No waiting must tighten them immediately.
Yes. There are some good videos on canning roasts raw packing..one video she added about 1.5 inches of water..the roast will cook down to make its own juice filling the rest of the jar.
I did so much canning last year because I felt something bad was coming. But then before Christmas I started using them.
Then Covid 19 happened in China and I knew that was why I felt the way I did.
So I quickly did bottle potatoes, bean soup, chicken soup, curried lentils, beef, beef stew, carrots, Nigerian stew, beef broth, and soup/stew veggies. So grateful I started canning....it has been so satisfying.
The sound of popping after you remove those bottles gives me such joy and pride.....so rewarding.
Thank you for showing us how.
Even though this was done 9 years ago it's really good to see someone with a really sharp knife who knows how to use it properly.
Thank you so much for your videos I always love them. I thought we could not can corned beef according to the USDA website?
I have not watched a single video of yours that I didn't like. I'm watching this one tonight after all the kids are in bed and my feet are up and all I'm thinking is, "Hey, I've got a corned beef in the freezer. I'm trying this tomorrow!" Thank you so much for all your wonderful videos.
Linda, this is the video that started it all for me! I love corned beef and am looking forward to running a good batch along with some rainbows that I had left over when I ran out of jars a couple days ago! Thanks for all you do, God Bless.
It may be simple to do but it takes money to do it. When you are on disability social security it is real hard to do stuff. I have 2 sons who is disabled and so it is hard to can for future. But I really like watching your videos.
I purchase lots of corned beef just before St. Patrick's Day. Seems that it's the best sale ever for the whole year. I've always just froze it but this is a fabulous way to preserve a good bargain. Thank you for the video!
Linda, I really enjoyed this video. You are such a good sport for showing all the do's and don'ts. Thank you for all you do, Your hard work and all efforts are greatly appreciated!
One of favorite items to can!! How I do it is I add a little less meat to my jars, and add some water. It REALLY helps pull all that extra salt out. Because otherwise, corned beef os just way too salty for us. I sometimes add the seasoning, sometimes I don't depending on what I"m using it for. Mostly we just like having it with fried or boiled potatoes, and cabbage, so I like the seasoning in it.
Makes great corned beef. It don't look appetizing, but is just as good as fresh, and 10x better than store bought canned. I've never bought the pre packaged uncooked version. I've always made my own. I'll have to try one of those next time.
If I have extra room in my pot for more jars, I can hot dogs and hot links. They come out just like Vienna sausage.
Thanks for posting this. I check it out every St. Patrick's day when corn beef is on sale. I buy enough to last me until next year! Thanks again! Rick
Thanks to your video, I knew to buy the flat instead of the point corned beef. More for my money and it turned out great. So convenient and so tender. I feel the same way about roast beef. It tastes like it has cooked all day in the slow cooker. New at canning meat but I plan to can more. What a nice surprise and it is so good!!!
When I raw pack, I dont waste time trying to get all the air out.
I might be wrong in doing so.
But if you look at the meat inside of the jars after pressure cooking, it makes no since to try to get the air out.
Good video, corned beef is awesome !
I bought 3 corn beef and no room in the freezer. So here I go canning corn beef. I am watching you can corn beef. Wish we luck
Another great canning video. Thanks for sharing...
you have saved my life thank you I really appreciate the teaching
I 100% agree!! Grass fed only, no hormone's, etc. Where we buy our's they even keep track on what field they ate in and for how long. Amazing difference between this meat and store bought.
So when you tightened down rings at the end with the air bubbles in there trapped. Does that effect the meat at all?? Thank you. You are so good at explaining your teaching thank you
If doing this with corned venison, add a cube of 1" cube of beef fat to top of jar to help preserve color and texture of meat.
Linda, I didn't see if you answered the question a couple of people had about the jar that bubbled over. Did that ruin the seal since it came out? Or did you guys just eat that one right away and not store it?
Ah, Linda! I'm still shocked I won, and you really are sweet. Thank you again friend.
hi its there a risk of the bottle breaking with the heat or pressure inside build up or something...at @14:15,,, there some bubbles forming... just really asking cause im going to do this also
Been watching your videos on canning got hooked went out and got a pressure canner and water bath canner canned my first corned beef last week opened one last night it was great been canning what ever I can find on sale
Joseph
L
Pp
Hello Linda, thank you for all your post, I have learned a lot from you. I had a question about canning corned beef hash. I smoked a 19 lb corned beef and have a lot left overs. I would like to make some corned beef hash, I have some potato's too. Do you have a recipe or a video on how I should go about canning up my favored breakfast meat ? Thanks again.
thanks for sharing the recipe i like it thanks and blessings from Azusa California
For those who eat Levitical....
Cornedbeef crumbles are a fantastic pizza topping replacement for swine items, such as bacon , ham, and most sausages.
great idea!
Does the meat bind inside the jars the same as a commercially prepared corned beef would, or does it fall apart?
@liliovalley Not yet I want to do a cook book as soon as I don't have two jobs:)
this was great! So when you raw pack meat for canning, you can really pack it in there and the important thing is to get all the air pockets out? Thanks for being one of my valuable canning mentors Linda! :)
hi Linda I really loved watching your Video and I made some of your recipe already. but I some question to ask,i try to look for a canning glass Jar here in my place and can't find one. can I used jar from jelly or coffee jar.....hope to here you soon.....Thanks ..Rommel.
Great video! Do you reuse your lids? Some people have on other channels.
Never reuse lids, unless they are Tattler lids. On the metal lids, once the rubber composite (red) ring liners have been indented by sealing, they are compromised.
Do you have any videos on canning on like water bath canning in a regular large pot? Because I am wanting to learn how to can I don't have a can of I just have pots and I've heard people talk about water bath canning on top of the stove. And if you don't have any videos can you make one so I can learn. I don't have anything except for jars
@Doone226 It was just fine but you should really only do that with Tattler lids.
Wow, looking forward to canning this when corned beef is available.
Glad you liked that I did a video explaining why:)
so the meat is already brined when you received it?
Thank you for this video, I have 30 pounds of corned beef to can and have been looking for directions. My blue book only says to do it in cans not jars.
Great job! You make it look so easy...
Looks good! I jumped when you twisted that one container and it bubbled up!
Perfect ! Thanks Linda
I didnt here how long or what pressure you used for the corned beef quarts. My Blue book (100th anniversary issue) doesnt mention corned beef specificaly but does call for 1 hr and 30 minutes at 10 lbs for roast and beef in general. Does that sound right?
Doug Freeland hopefully you have found your answer. Yes for meat quarts are 90 min pints are 75 my altitude is 11# pressure!!
Hi Linda ..Gerard with a quick question Did you marinate the meat before you put it in the jars and if you did do you have a brine recipe Thanks
If you buy commercial corned beef it's already been brined, so you don't have to further brine it prior to canning.
THANKS for sharing AND explaining AND tips and information
What did you put in the meat for liquid???
Linda - they have those deals where you supply the recipes and they print up the cook book for you ... We used one for our church's 100 yr anniversary
What kind of jar that you used.
Linda, I wanted to ask, why my meats always have grease in the canner after canning. I have tried putting less in the jars, but still have seepage. Only once have I had a jar not pop, and it was a greasy sausage. Do I need to worry that they are not really sealed. Am I not tightening enough....everyone says finger tight, I wash and check after processing of course, but short of opening them all (LOL), I don't know how to reassure myself they are safe. Thanks for any advice
How long is the storage ( shelf life) on canned meats?
Do you use salt or anything as a preservative? Thanks.
Good vid. I learned a few things. I'm wondering though if the tip with all the marbling wouldn't of been the better cut to cook in the oven? Not the best for canning I guess. Traditional cooking, marble = flavor. So far I've only done water bath pickling. Just getting into the real deal haha. Did look like you had those jars filled pretty hi though. Only time I ever had a blow out was when I over filled. Would almost kill for that range top! SWEET!
Good one Linda. Im doing it tomorrow. Hows things going? You all good in this particular situation were in. Lol .your yrs ahead of most preppers.
You really should do a co-OP with Hickok45.
Just got some corned beef for $2 a # may go get some more they are flat cuts..
3 yrs ago still not tried it
ms. linda what kinda knives are those
re you reusing your lids?
Yes i do have a log with little side notes of ideas of what to do with it just in case I wasn't around. And I am always trying to save money.
Linda :)
Yes you can. And I think your asking what is a quart. It is a four cup measurement:)
Hi, Linda! I'm wondering, I wonder if I can cram more meat into the quart jar than you did and would it be a bad idea -- as long as I left enough head space? Also, if I used more meat, would it make too much liquid? Thank you for all of your vids!
I didn't hear you tell what pound pressure and how long....10# pressure for 90 minutes?
A good way to avoid all the hassles of jar lifter, pot holders, and towels for handling the hot jars is to buy a pair of neoprene gloves. They insulate so well that you can immerse your hand in the water of a just opened canner.
Did you need to add any liquid to your beef before you put them in the canner? I really liked your video. Thanks for sharing.
What can you do with left over fat? I hate throwing the majority of it away.
What do you mean?
@lizardlady3 Really that is weird. This how I do it and we are fine...
8 thought if you pack the meat in tightly, it dedeats the purpose of canning?
just got a water canner. saving for a pressure canner next month. thanks!
Linda. I know you always advocate safe canning so I’m interested in your thoughts on the article I posted a link to below. Thanks
@freakygeaktwo No the lid was a little lose you really shouldn't do that. So don't do what i did:/ They sealed just fine though:)
They dont look like brand lids on your jars. Are you reusing used lids?
I dearly love corn beef but something about the salt sends my blood pressure through the roof . I wonder if I rinsed it several times if it would take away some of the saltiness ?
Hi, got a question. I'm wanting to start doing this and I heard you say that time needed to pressure cook this was 90 min right? Did you need to add water to the pressure cooker at anytime? If so what was the procedure doing that. If not it's all good. Thanks for the Video. I'll be checking out more of your video's on how to.
No..you add enough water to go about 1/3 of the way up the jars.
So you won't run the canner dry.
How would you make it like the?? canned corn beef you buy in the store? Do you grind it?
I would think that would lead to density issues, unless you fully cooked the corned beef first, ground in while still hot, and canned it, likewise, while still hot.
You can shred it afterwards. The meat is tender and cooked after canning process.
Linda, you didn't use the spice packets that came with the briskets today. When you do, how do you add them?
I sprinkled mine evenly between all the jars I had..no need to add walk. Corned beef is pretty salty by itself. Turned out delicious!
@Allen2045 I don't do crockpot well I need my spoon in or I'm not happy:( Sorry:)
How much water do you put in the canner?
3"
I was told you have to let it sit in a brine for 4 weeks, is that true, will it taste different if you dont, I've never dont it before but would love to try. Does it taste like the canned you buy in the store, or the roast beef you make a sandwich with?
this rocks what kind of cooker do I need can meat
How long did you can it for?
Once it came up to pressure I can get for 75 minutes that's the standard for any type of meat or beans
Pints are 75/ quarts are 90 minutes
how long have you been canning corn beef
Linda,
Does processing the meat for 90 minutes cook it thoroughly or do you have to cook it when you open the jar?
Diana Bickford 90 mins cooks the meat. It is recommended to heat it up to a boil. I haven’t had corned beef in a long time. I just found corned beef so im excited to can some up
@Allen2045 I use what's on sale. :)
you should have the water level over the lids????
how long did you cook it in the pressure cooker???
Pressure canner's require about 2"-3" of water in the bottom. Canning time for corned beef would be 90 minutes which starts when the canner gets to 10#. Get the Ball canner book which gives excellent canning descriptions for most foods.
Must mention that I much prefer Point Cut Corned Beef. I leave the fat as it adds flavor and can be removed just before serving.
O my BAD, I was thinking standard boiling. not pressure canning.. and thank you for the info... I do not have a pressure cooker. I do the standard boiling system...
I do have the ball book. great info in it...
I'm confused. new at this. are we supposed to tighten those lids AFTER they come out of canner?? that one made a hissing sound. did product get on rim? will it really seal? why were lids loose? confused..never seen that done before except for taddlers..pls clarify
+Allie Hunter Yes Yes and yes and they all sealed just fine:)
You only immediately re-tighten the reusable T a t t ler Lids immediately after they are removed from the pressure caner, or water bath caner.
You tube has video's on using Tattler lids and Google also has information.....so they are reusable and can save $ but there are pro's and con's.....A person must decide if saving the $ is worth using them in the long run, since there have been lid fails and canning jar broiling hot glass pressure canned food with liquid explosions also on youtube video's......again do your own research, and then decide. for yourself.
Allie Hunter I'm not sure why some lids seem to loosen a bit. I have had that happen as well, sometimes just one jar in a canner.....I guess I should mark that one jar and lid sometime and see it it happens again to same jar or lid.
You are amazing!
thanks Linda! I got 3 packages to pressure can.
Camera on wrong side, can’t see what size, or what your throwing away. And which is the better cut of meat? And where do you shop? Our meat is not brindled.
You would need the proper lids for a seal that will last:)
would have expected a bit more of a plausible response..one thing I rely on my Top canners is simple disclosure...STILL however a GO TO
Just for information sake, the brisket comes from the front end of a steer/heifer/cow/bull/calf... It is the breast of these animals located between the front legs heading toward the neck which is why it is a very tough part of the animal.. The tips are very fatty, your butcher has already cut an inch to two inches of fat off of them before you buy them.. So if you buy tips from a market steer they will always contain lots of fat. Your best buy is the leaner pieces even though more expensive.
I just made a 2nd batch. This batch was more marbly even after trimming off the fat...doesnt look very appetitizing in the jar..but I'm sure it will be good. I'll drain off the fat.
Linda, why can't you use the season pack?
I split my seasoning packets up for all the jars I canned..it turned out delicious. Spices can become stronger as the product sits on the shelf..so a little goes along way. Linda said she didn't add it to this session becuz she's going to use the meat for other recipes.
You should let the covers seal on their own. Next day check for seal jars. They need to vent. Next time don't touch the lids until cool.
+Nick Freyermuth
She used Tattler lids and they need to be tightened as soon as they are taken out of the pressure caner. No waiting must tighten them immediately.
It is well done:)
No worries:)
What kind meat can you use can you use regular roast
Yes. There are some good videos on canning roasts raw packing..one video she added about 1.5 inches of water..the roast will cook down to make its own juice filling the rest of the jar.
Great job and thanks!
@Gardeninggirl1107 Sent your Package today:) and thank you again for you support:)
This seems like it would be a great way for students to eat healthy.
Meat is alway 90 min. for quarts and I use 15 lbs because of my altitude:)
yes I agree, it seemed kind of odd she wouldn't mention the most important thing.
I have a couple of videos comimg up to use your canned corned beef~ I hope you stay tuned it really is good to have on hand:)
I find you really don't need them but you could when you open and cook:)