Canning Beef and Rendering Tallow
Вставка
- Опубліковано 6 вер 2024
- Beef cubes:
•Stuff jars full of raw beef
•add 1 tsp salt, 1/4 tsp pepper (other seasonings optional)
•wipe rims place lids on, turn rings snug.
•place jars in pressure canner
•secure lid
•turn burner on
•allow steam to escape for 5-10 minutes
•begin pressure
•keep at 12 lbs pressure for 90 minutes
•allow the gauge to fall to zero before removing the jars.
•wash jars with hot soapy water and remove rings before storing.
Tallow:
After rendering you can freeze your tallow or pressure can it at 12 lbs for 25 minutes.
If you ask the butcher, they will grind your tallow like ground meat and it will melt faster. We are butchers and that’s what we do. I’ve also asked other butchers and they will do the same. We always yield more tallow when we do this.
Hi I bought hv tallo rt now in a pot cooking. It was ground was ground for me but it appears too much like fatty hamburger
Do I leave it till it becomes cracklings as well?? Please I hope you can answer
My butcher even renders it for me
You're the first prepper that has every let us know what to ask for.
I had no idea is was that easy! I tried googling how to get tallow from the butcher and nothing was as straightforward as what you said! Thank you! I'm new to getting farmed local beef and processing my own chickens..so I'm learning all these things. Thank you, love your videos! You're a great teacher!
I watched this video the first time about three weeks ago. Two days after I watched this, the man called from the meat processing place to tell us our half a beef was ready to be cut and find out how I wanted it. Amoungst the other stuff I told hiim I wanted 15 pounds of fat for tallow.
We picked it all up this morning, and after stocking away all the meat I set to work on the fat. Forty-five minutes later I have a roaster full of ground fat melting in my roaster. I'm so excited about this!!
I held back 10 nice cubes of fat for greasing the grinder when we grind-up pork or venison. Those I'm freezinf individually and I'll keep them in the front of the freezer for easy access.
Thanks so much for this informational video!
Great job!!!!
I just got our first local grass-fed half beef and am excited to render tallow for the first time. This is a great tutorial and I always love your videos because how real life they are.
There would be 40 pounds or so of beef fat/suet/tallow on an average beef animal. So you are using about half of it. . Just to give you a rough idea.
I dont knownif it is regional or just our butcher, but our butcher specifies WHICH fat you want for tallow... We take just the kidney fat. I dont think there is any meat,muscle that touches us ao it is lovely and easy.
I have not done Tallow before, but I do render pork fat.. I don't can mine, I fill the jars and put it right on the shelf, I've not had a problem doing it that way. I'm surprised you don't water bath your beef, since a lot of Mennonites and Amish do water bath everything. GOD is good, all the time.
I love your videos RuthAnn...makes me wanna be a better me 😊 May God bless you aboundantly, both in this life and in the next😍
My sisters and I all have roasters, which we consider to be communal. When we have big family parties, we can feed a small army. We have also gifed our children with roasters so they can continue the tradition.
I love your videos! Thankyou so much for teaching those of us who did not grow up on a farm. I have a garden now and am hoping to one day have a farm. Thankyou for being a blessing to me!
You’re welcome!!!
I just love you!!! ❤️ I wish I could be your neighbor lol you are such an amazing person and teacher
You can ask your butcher to run the tallow through the grinder to break it down.
One easy way to get your chunks of tallow into smaller pieces so it cooks down faster, IF you have a grinding attachment for your mixer--USE IT! I have a Kitchen Aid and can run 25 pounds of fat through the grinder in about 20 min or less! Easy to clean, too! Then, we incorporate the fat pieces at the end into seed blocks for our woodpeckers. Thanks for the fun!
She was just tired and didn't want to take the time. Maybe next time.
I've got 66 pounds (30kg in aussie measurements) of beef fat coming tomorrow to render. I just ask my butcher to grind it up for me and they do. Also we live on a farm over 100kms (an hour's drive) from town and they deliver it all the way out here for only $20AU, which is a bargain.
We've also got 48kg of chicken legs coming to be canned up tomorrow in the same delivery. My husband and I have got our work cut out for us over the next few days!
I wish we could afford to buy a whole cow... and we don't have the room to raise them on our small farmyard.
We are going to get some sheep from the sale yards to bring straight home and process soon tho.
Great video, we always love watching your videos.
You take your time and explain clearly how to do the project , so that is very important and easy to learn❤
You are truly an inspiration and a source of positivity during these tough times. Thank you for guiding us and helping us steer clear of highly processed foods. I am currently in the process of melting down 45 lbs. of beef fat and following your instructions to pressure can it, so that it stays fresh and edible for years to come. 🥰
You can also use tallow to make candles ❤
I wish I had you as mother from the beginning of my life lessons🤗 Well anyways even at my age in life, I can still learn😁 thank you for being here cherished soul🥰👍
Ruth Ann, I have learned so much from your channel. I enjoy seeing all aspects of your farm. Of course I love your cooking/recipes. Just everything. Thanks for being a bright spot in my day!
I've done your salsa, canned tomatoes, dry canned potatoes and will soon be on to this video for tallow and beef. Thanks for making great content!
This video was very helpful. I just started my pressure canning journey because we can’t store all of our beef in the freezer when we receive of 1/2 a cow. This information is gold! Thank you! The visuals are very helpful!
I had commented on one of your other videos, asking for a tallow recipe/method. i hadn,t seen this. this showed me what i was doing incorrectly. Thanks!
Thank you, my butcher asked me if I was interested in tallow as he knows I can stew meat and ground beef, now I can put my order in for tallow thank you
I grind my fat before rendering... And I double filter like you... Using a roster pan is a great idea!!!
Just brought home 20lbs of suet and was so glad you had this vid. Now I know what to do with it (no room in the freezer to try later). TY! ❤
Thank you for sharing.
Tallow doesn't need to be pressured canned, does it? Just pour boiling tallow in sanitized hot jars and put on lids w/ring. They will seal.Tallow & lard can be used to preserve food. Am I wrong?
I know you will love homemade soap. My grandma used to especially great it into the hot water of her white clothes and they came so clean. One of my friends he preferred to use it for soap on his skin as it came very clean and was not harsh. However I have a hard time when the LIE is added and being able to breathe when it is being made. May I suggest that you take a few extra pounds when you butcher your next animal and turn it into soap. I sure miss my grandmother's homemade soap.
What do you recommend freezing the tallow in after it has been rendered? How long will it be good in the freezer? Have you found that if frozen that it has a shorter shelf life once thawed and turned into lotion? Once you make it into lotion does it need to be store in the fridge and how long is the lotion good for. Apologize for all the questions, first time tallow maker and I want to make sure not to ruin it and waste it. Thank you for all the things you teach, definitely helping those of us that were t raised this way❤
Thumbs up . . . Thanking you . . . ❤💖❤
My butcher runs it through the grinder for me...makes rendering much faster!
Yes I’m definitely going to ask for that next time.
I forgot to mention that I found the process of rendering tallow to be satisfying as I watched the video. I had no idea there would be crunchy remains left over and such a beautiful color liquid!
Aka. CHITLINS....pork or beef. lol
Brilliant, I love making my own tallow and just recently I watched someone mincing up all the tallow before they started rendering it down and I think this could be a real time saver, I can’t wait to try it when I make my next batch
Great Job Ruth Ann 8-3-2023❤
I’ve been waiting for this video! I just got beef fat from our local butcher and I’m so ready to make some tallow!
Beautiful talkie! I wasn’t sure what to do with it, just learning, so I made bird suet cakes with it. Next year, something new.
I made some tallow this week. Talk about the hardest grease I've ever seen! I still have some left to do but I need a break from trying to clean up all that grease lol. Any tips on clean up would be really appreciated!
You are such a blessing
Thank you so much for this video. I have a ton of frozen suet and beef stew meat that i would love to can from a cow from the spring. Getting another butchered this fall and need to make room in the freezer.
How long does the canned tallow last for after being pressure canned?
At our Safeway it is labeled as beef suet or I ask for beef fat trimmings. The rendered fat is what is known as tallow. Sometimes they have it ground up and it renders down much more quickly, but you don't get nice cracklings to eat.
PS - mixed with coconut oil it makes excellent soap. It also makes nice candles since it is solid at room temperature (melt into a jar or glass and add a wick).
Is it something you can purchase at the supermarket or do they give it to you for free?
@@Charm326 you have to purchase. Here it's $1.79/pound. It's the cheapest I've found locally so far.
That's awesome 👍😎 I learned so much and I've only watched three videos
How many quarts of tallow did you get from the 25# of fat? Thank you for sharing all your good information!
8 quarts
@@Ruthannzimm thank you!
When I read the title of your video, I thought you might show how to store beef in the Tallow, in the same way that some store meat in lard. Do you have any tips for that?
Is there a reason you pressure can your tallow? I found that my scalding hot jars of tallow have all suctioned and sealed as they closed. Wondering what your reasoning for pressure canning is so I can decide if I should do it as well next time. 💜
Yummy cracklings! Great snack lightly salted❤
you are wonderful!!.... love all of your videos!
GOD bless you... Do you have an idea how long does the tallow lasts? Thank you for all the information!
What do you use tallow in? I thought I heard you say that you didn’t use it in baking. Thank you for all you do to share your knowledge with us. I love it.
I use it in place of commercial cooking oils in savory dishes.
Quakes are picking up
And bigger one sharpening I’d earthquake
Proof the shelves out the meat on the bottom
Shelf. Just a bar or strap across the shelf would be sufficient. Just because you don’t get quakes now doesn’t mean you won’t soon. Oxo
Can tallow be done in a "hot pack" method? Like you do your jelly?
Thanks
2:32 😊…when do you find any time for those beautiful flowers❤.
Hello! 1st timer here! I rendered my tallow and it had an awful smell, we figured it might be the cracklings, which do smell but my tallow is like a dark amber- burnt look. Is it possible to burn tallow?
Yes, you likely scorched it.
Bumblebee Apothecary has a great tallow rendering video❤
Thank you 😊
Can you use the cracklings in any way or do you just discard?
Once it is cooled does it turn into a solid like Crisco for instance? Do you refrigerate once it is opened? Shelf life abt a year? Thanks so much! Mary
Yes it turns solid when it cools. I do store it in the refrigerator when it’s opened to preserve freshness. But it’s stable for quite a while at room temp!!
Pie looks great ❤
Thank you 😋
Those cracklins lood delicious!
Do you render pork fat the same way? We have about 40 pounds of pork fat. I'm assuming pork would be processed the same way.
QUESTION: Do you do anything with the leftover cracklins?
Do you have to pressure can the tallow or may I just pour it into jars and store it in the freezer, refrigerator and the pantry shelf?
I enjoy rendering pork lard and canning it.
I had never seen anyone make tallow befor.
Do you eat the crunchy parts left from rendering the fat?
Did you add water to it to start off?
🥰 Thanks for the video!
So when you get ready to use your tallow to make lotions or balms do you just open a jar and go from there or is there a different process when canning the tallow if you’re going to use it for lotions or balms?
Yes that’s what I do!!! No different when you can it.
Love your videos. How long will the pressure can tallow keep on the shelf?
Well RuthAnn 😅, if I didn't already have my hat off to you, it is now😮😅. What a morning, and I haven't even had breakfast or cooked my husband's waffles for his lunches through the week yet 😅😊😅. Why you might ask😅😂😅? TALLOW 😅😂😅. I had some tallow in my deep fryer. It's been there a while and I only used it twice maybe to fry some chips😅😊😅. Everything was going fine until it was time to fill the jar😂😅😂😅. Thank goodness I did it on my chopping board 😂😅😂. The b@#$&y jar was too small 😂😊😂. It went everywhere 😅😅😅. Not once, twice 😅😅😅. The second time I had the foresight to put a bowl underneath 😅😅😅. Mission accomplished, but was a mission. I should have gotten Tom Cruise in to do it for me😂😅😂. Needless to say I got 1and 3/4 quarts. Not a job I have to do again thank goodness. I'll be buying from the supermarket from now on 😂😅😂. 465 gram tub😅😂😅. Have a great date. I'm off to have brunch now. It's 11:45am and I starving and very light headed😂❤😅.
Hi Ruthann 👋. I'm picking up 5 lb of pig fat on Wednesday to make lard. I'm going to grind it down and freeze it until I have a decent amount to render. Do I do this the same as tallow? I'm also ordering some more beef fat. I'm a bit more organised after watching this video again 😅. I'm going to our local auction house and I'm going to look for some cast iron pans.
Can pig lard be used in place of tallow in the lotions?
Thats great. So when one is in the city, in a small apartment, how does one get tallow?
Ask at a butcher shop??
I live in the city and one of my grocery stores fries up their own pork skins that they sell. They also sell the lard that is rendered. I purchase it for $2/lb and re-can and freeze it.
Have your butcher run that fat through the grinder. Your process and outcome will be so much better. Love your channel!!!
Thank you for this wonderful tutorial!! How much should I ask for if it’s just 2 of us ? How many jars do you get with the 25 pounds? Thanks again. You are go to to all things in my kitchen. ❤
Approximately 2 lbs per quart
Thanks RuthAnn!!
Do you ever water bath can your meat? Thank you for sharing. Love your channel.
Do you keep your cracklings and if so how do you preserve them? I've heard my dad say he liked them in cornbread. Thanks!
Do you have a way of water bath canning beef n chicken??
I don't feel comfortable using the pressure canner plus I can't afford it.
Thank you for your help and all your knowledge
Hi
Question -
What are your thoughts on dry pack meatballs?
I've seen some recipes but I really would appreciate your opinion. I want to do an Asian flavored one, so not interested in doing it with a marinara.
Thank you
Blessings ❤️
Can you freeze tallow after rendering in stead of canning?
I’m not processing this much and I’m going to donut outside 😅 the smell might be a bit much for me
Why does the elevation affect the pressure cooking time ?
It doesn’t
❤❤❤
Thank you! We hope to use ours for deep frying, once we are done deep frying, is the left over tallow still good or do I need to toss it?
You can refrigerate it and use it for frying again!!!
@@Ruthannzimm thank you!!
I didn’t know tallow had to be pressure canned!
Have you ever made pork tallow? Would it be good for the same uses?
Yes, lard!! We use lard in place of shortening in many recipes.
Hi! What kind of cone strainer do you use please?
What about water bath canning instead? I didn't know you have to pressure OR water bath tallow! Is it a must or an option?
How do you can without a pressure canner please? Can you just put the jars in a pan with water and how would you do canning this way please?
Do you worry a out the condensation dripping in from the lid? Do you wait for it to quit boiling to know that it is done? Mine didn’t get crunchy so maybe I didn’t render it long enough
Do you reuse your cheese cloth? If so how do you clean it especially when rendering tallor or lard?
Can you let the tallow cool and then reheat before canning if you can't do the canning right when it's finished?
Do you have any canning book's for sale that you have made up as your canning experience.
When I took a canning class, they put a small piece of tallow in the jar with the meat
Does lard need to be canned too since it'll be kept in the freezer? I'm wanting to render lard today or tomorrow and it's my first time to do this.
can you mix beef and pork because I can’t get a lot of either from my butcher in this small town
I have trimmed a lot of fat from roasts and frozen it. Do I need to be sure there is NO meat attached before rendering? Will it taste like beef or will it have a neutral flavor?
Yes, I have watched people mince the fat, through a large mincer, that they mince there meat with.
Water bath the Tallow for 25 minutes. Thank you!
Quart of meat stuffed full 1 teaspoon of salt 1/4 teaspoon of pepper pressure canned for 90 minutes.
Do you use 12# of pressure because of your elevation?
Could you put garlic cloves in with the beef? Do you find it takes on additional season well when you use it in recipes?
You could add onions and garlic. I season it according to the dish I’m using it in after it’s open.