The visuals you used are amazing. No one shows what canning items look like after the can has been opened. Thanks so much for showing the end results of raw and hot packing
I like the comparison in this video. You have great ideas for ur videos. I see alot youtubers making same video as others but u think out of the box and give great advice and help. Thank you.
Thank you for the comparison. I am from NYC and were never taught about canning. You made it very simple and easy to understand. I am stocking up asap. #Keepupthegreatwork
This was the best description of the two processes. I am a newbie and was confused by why you would do one or the other. So what I understand is that you process the way you want the consistency of the meat to be. So pork can be cold packed if you are wanting pulled pork.
This is a very informative video for a person who wants to start canning meat. That would be me hahaha. I was so happy to find out which method produced which result. I looked on shelves for canned meats without a lot of preservatives and sodium and they are not there in markets! I have alot of food allergies too, so I wanted to start canning my own and this let me know which method for which result- most canned chicken is shredded in the stores. Im excited to try this and I will be sharing this video with other people who want to start canning meat as well. I believe it is a very wise, shelf stable way to store meat- saves on freezer space, electricity and time- because you can grab it off the shelf and quickly have a meal ready!
Thank you for taking time to explain how the different methods produce different results. None of my canning books explained that the end product would vary. I agree with you that both have their uses depending on how you intend to use it. So thank you! I'm canning stew meat tomorrow for the first time!
Thank you for showing the finished product for comparison. I'm just starting out and yours is the only video or even book illustration I've found to show the end product. Very helpful!
Hi Jenny, Ty for vid and info. Do you think you could do a Part 2 of this video and give us info on raw pack vs hot pack on things like hamburger meat, ground sausage and other meats out there please? Take care
Just got my first pressure canner and am so excited to can some meat!!! I also water bathed my first tomatoes! I’m still praying I did it correctly as I don’t want to kill anyone!🤢🤢🤢
Exactly what we need to decide if we want to hot or cold pack. Cold pack is convenient, but not the best texture, if you ask me. I'm canning some.chicken breast tomorrow!
Good clear explanation. I'd like to know how much broth was added to the hot pack. You said no water was added for the cold pack. I am too dependent on the freezer and bought a 21qt pressure canner to can meats as a backup.
Does hot vs raw effect how long they stay good? In your experience what’s the longest you have had your hot/raw packs stay good for? I want to can meat more for an emergency supply than to have a supply that I will use to regularly cook with Thanks!
Thanks for this. I am new to canning and was wondering about doing meat. I want to do soups first then try my hand at meats. Nice to know the different ways of doing it and how to use it.
Hello, I know this is an old video but you did mention you don’t want meat sticking over the liquid…. I happen to have canned some hamburger and some jars had some of the hamburger slightly over the liquid. That part of the meat turned an off color. Is it safe to eat? There are no odors or bubbles,just the color.
I canned some chicken the hot pack method. I didn't know I had to put them in the canner while the jars were still hot and some of the jars cooled off. I later read that the jars should be put in the canner while hot or they might not process like they should. Should I throw out those that cooled off before being put in the canner?
I must be crazy. this will be my first attempt at pressure canning. Or any canning for that matter. Wish me luck! 20 lbs London broil/30 lbs chicken thighs. The rest is for the dog; 10 lbs calf liver, 10 lbs chicken hearts/gizzards, and 7 lbs stew beef. I may hot pack the London broil... not sure yet. Going to watch a few more videos for this venture! You, Patara, and Homestead Heart... again. Should be simple enough. Using 8 oz for most of the puppy's stuff. Likely pints on the rest. 15 - 16 lbs pressure (1227ft) at 75 minutes is my current understanding. And 90 min if quarts. Oh boys... This weekend! PD's mom, Virginia The LB was bogo! Scored 20lb of London Broil for $41! That is a last time, for sure. ($138 orig, $66 off and a $25 credit from Instacart delivery! I hope I do not ruin it when it is canned. Help... Raw pack or Hot pack this one w/ garlic and peppercorn? Yes?
I watched your video on the difference in canning meat . But my question is . Even if I pre cook the meat but not all the way . Is there still going to be natural juices in it and by adding broth will it get too full and have sifening?
I am trying to find an answer to a question and know you are so good at replying. I canned roast and several of the jars sealed but siphoned the liquid below the safe point for storage. I put them in the fridge but now wonder how long they are safe to use.
As long as they are sealed, they are fine to go on the pantry shelf... I just put those in the front and use them first. I have had some on the shelf for over 2 years and never had an issue. 💕
My jar of chicken I tried to raw pack exploded. 😢 I still can't figure out what I did wrong. Idon't have a pressure canner. Is chicken the only kind of meat you can raw pack?
Both my fridge/freezer and freezer are working but not working well. So I plan on canning some meat, which means --- I don't have to rely on cold to keep the meat fresh. Canned from the store meat is so expensive. I was wondering what the difference between hot pack and raw pack - which I thought was called cold packed was. I understand the difference in procedure but thank you for explaining the difference in the finished product and what type of meals they can be used best in.
I am relatively new to canning and have a ? regarding final taste of canned chicken, my experience is that it tastes like a good grade of nice tuna, not chicken. I have tried hot & cold pack, mostly hot packed and it seems to be the same. Don't get me wrong the final product is great but it is not like a carved piece of breast fresh out of the skillet. Do you have a idea on how to refine the canning process to make it finer dining :-)
Is there a difference in flavor? I would expect any seared beef to have a better flavor canned than raw would. For the same reason broth from roasted bones has a better flavor than broth from raw bones.
No, that happens sometimes as there may be some siphoning, I lift my jars by the lids to make sure they are sealed and give them a good wash before bringing to the pantry.
I cold packed some cooked turkey breast no skin and added broth, leaving 1 inch head space and the broth is down 3" below meat. Is it still good? Same happened to some carrots I canned with added broth. Wondering if it's ok or if I'm going to poison everyone! But wait I also had some chicken I raw packed where I couldn't find the guage to the pressure canner so I water bath canned them and then put them in the fridge, and then just ran them in the pressure cooker starting with cold. Jars are sealed but canner is full of grease. ???
@@FreeDom-fv8wy I didn't open them as they were already sealed from the water bath but then pressure canned the quarts for a full 75 min additionally. I've yet to open one.
I watched a video from Linda’s Pantry just today. She was canning chicken legs and thighs, and mentioned something about canned chicken that tasted like tuna. I will have to watch it again to see what she said about it.
@@HomesteadCorner Yes, thank you so much. I just bought a canner, have never pressure canned before (only water packed canning) ... my freezer is full of chicken that I would love to have in jars. This video helped me a ton! You rock!
The visuals you used are amazing. No one shows what canning items look like after the can has been opened. Thanks so much for showing the end results of raw and hot packing
Thanks. You are a big help for an old lady just starting to can like a crazy person.🤪
😂😂 me too! Oh my, I think there's quite a few new-be's!!
Ty 4 this. Was detailed an straight to the point. Many of the videos out there are soooo long!!! Ty! Blessings
I like the comparison in this video. You have great ideas for ur videos. I see alot youtubers making same video as others but u think out of the box and give great advice and help. Thank you.
Aw Thank You!! I try to keep it fresh and really listen to what my subscribers are asking for. 💕🇺🇸
Thank you for the comparison. I am from NYC and were never taught about canning. You made it very simple and easy to understand. I am stocking up asap. #Keepupthegreatwork
This was the best description of the two processes. I am a newbie and was confused by why you would do one or the other. So what I understand is that you process the way you want the consistency of the meat to be. So pork can be cold packed if you are wanting pulled pork.
This is a very informative video for a person who wants to start canning meat. That would be me hahaha. I was so happy to find out which method produced which result. I looked on shelves for canned meats without a lot of preservatives and sodium and they are not there in markets! I have alot of food allergies too, so I wanted to start canning my own and this let me know which method for which result- most canned chicken is shredded in the stores. Im excited to try this and I will be sharing this video with other people who want to start canning meat as well. I believe it is a very wise, shelf stable way to store meat- saves on freezer space, electricity and time- because you can grab it off the shelf and quickly have a meal ready!
Thank you for taking time to explain how the different methods produce different results. None of my canning books explained that the end product would vary. I agree with you that both have their uses depending on how you intend to use it. So thank you! I'm canning stew meat tomorrow for the first time!
You are an inspiration...God Bless you and your family. I just learned something new. Thank you🙏🏻✝️🇺🇸❤️
Annie K Thank You! Knowing I helped just one person, fills my heart with joy! Blessings to you & yours! 😁🇺🇸💕
Great explanation! I really Appreciated you showed the packed jars and the meat removed from the jars. TY
Really appreciate the comparison with visuals. Wow. So helpful. Thank you!
Thank you for showing the finished product for comparison. I'm just starting out and yours is the only video or even book illustration I've found to show the end product. Very helpful!
being a canning newby I appreciate these videos. Very informative
Hi Jenny,
Ty for vid and info. Do you think you could do a Part 2 of this video and give us info on raw pack vs hot pack on things like hamburger meat, ground sausage and other meats out there please? Take care
Just got my first pressure canner and am so excited to can some meat!!! I also water bathed my first tomatoes! I’m still praying I did it correctly as I don’t want to kill anyone!🤢🤢🤢
Excellent video! Thanks for the helpful information!
Very informative! I needed to freshen up my knowledge before I can today! Thank you
I've never canned meat but it IS on the list THIS year!!
Thank you so much. Thar was SO helpful!
Just watched this video. Thanks for sharing. Now I know why my meat always turns out in threads. 😃
Wow I didn't know there is a difference thank you.
Excellent tutorial! ❤️
Thanks for the information!
Exactly what we need to decide if we want to hot or cold pack. Cold pack is convenient, but not the best texture, if you ask me. I'm canning some.chicken breast tomorrow!
All these years of canning and just now know the differences! Ty
Thank you. I only do this once a year and always need to brush up on what I'm doing.
Thank you
I’m still the learning is process. ty.
Great info! Helped me for sure!
Thank you!!! Great video!!!
Good clear explanation. I'd like to know how much broth was added to the hot pack. You said no water was added for the cold pack. I am too dependent on the freezer and bought a 21qt pressure canner to can meats as a backup.
Hot pack meats you add broth or water to 1" head space.
Does hot vs raw effect how long they stay good? In your experience what’s the longest you have had your hot/raw packs stay good for? I want to can meat more for an emergency supply than to have a supply that I will use to regularly cook with
Thanks!
Thanks for this. I am new to canning and was wondering about doing meat. I want to do soups first then try my hand at meats. Nice to know the different ways of doing it and how to use it.
Hello, I know this is an old video but you did mention you don’t want meat sticking over the liquid…. I happen to have canned some hamburger and some jars had some of the hamburger slightly over the liquid. That part of the meat turned an off color. Is it safe to eat? There are no odors or bubbles,just the color.
Super video, thank you..how long i can storage meat in jars?
I canned some chicken the hot pack method. I didn't know I had to put them in the canner while the jars were still hot and some of the jars cooled off. I later read that the jars should be put in the canner while hot or they might not process like they should. Should I throw out those that cooled off before being put in the canner?
They will be fine! as long as they were pressure canned & they all sealed, you are good to go!
Great information!!
if i canned meat as a prepper (not for immediate use ) how long would each be expected to last for in years ?
Amazing helpful video! Subscribed! 💞
Great video.. Blessings
I must be crazy. this will be my first attempt at pressure canning. Or any canning for that matter. Wish me luck! 20 lbs London broil/30 lbs chicken thighs. The rest is for the dog; 10 lbs calf liver, 10 lbs chicken hearts/gizzards, and 7 lbs stew beef. I may hot pack the London broil... not sure yet. Going to watch a few more videos for this venture! You, Patara, and Homestead Heart... again. Should be simple enough. Using 8 oz for most of the puppy's stuff. Likely pints on the rest. 15 - 16 lbs pressure (1227ft) at 75 minutes is my current understanding. And 90 min if quarts. Oh boys... This weekend! PD's mom, Virginia The LB was bogo! Scored 20lb of London Broil for $41! That is a last time, for sure. ($138 orig, $66 off and a $25 credit from Instacart delivery! I hope I do not ruin it when it is canned. Help... Raw pack or Hot pack this one w/ garlic and peppercorn? Yes?
I watched your video on the difference in canning meat . But my question is . Even if I pre cook the meat but not all the way . Is there still going to be natural juices in it and by adding broth will it get too full and have sifening?
I am trying to find an answer to a question and know you are so good at replying. I canned roast and several of the jars sealed but siphoned the liquid below the safe point for storage. I put them in the fridge but now wonder how long they are safe to use.
As long as they are sealed, they are fine to go on the pantry shelf... I just put those in the front and use them first. I have had some on the shelf for over 2 years and never had an issue. 💕
What type of chicken will be softer or juicier, hot or cold?
Great video! How tight do pack the meat in the jar when you are raw pack canning? Does the jar need to be filled all the way up to be canned?
My jar of chicken I tried to raw pack exploded. 😢 I still can't figure out what I did wrong. Idon't have a pressure canner. Is chicken the only kind of meat you can raw pack?
Both my fridge/freezer and freezer are working but not working well. So I plan on canning some meat, which means --- I don't have to rely on cold to keep the meat fresh. Canned from the store meat is so expensive. I was wondering what the difference between hot pack and raw pack - which I thought was called cold packed was. I understand the difference in procedure but thank you for explaining the difference in the finished product and what type of meals they can be used best in.
TY for sharing and inspiring. I was wondering what is raw pack turkey best used for?
It would be great for casseroles, soups, stews, sandwiches, anything you don't mind it being shredded...
I am relatively new to canning and have a ? regarding final taste of canned chicken, my experience is that it tastes like a good grade of nice tuna, not chicken. I have tried hot & cold pack, mostly hot packed and it seems to be the same. Don't get me wrong the final product is great but it is not like a carved piece of breast fresh out of the skillet. Do you have a idea on how to refine the canning process to make it finer dining :-)
Can we add dried spices or salt to the jar before hot or cold pack canning?
Is there a difference in flavor? I would expect any seared beef to have a better flavor canned than raw would. For the same reason broth from roasted bones has a better flavor than broth from raw bones.
Yes, there is a bit of a flavor difference, and when I precooked a bit, I usually use some sort of fat/oil and some spices..
Which is the best way to do it. Raw pack or hot pack?
Does the raw packed meat still need to be cooked later, or does it cook during the canning process?
It cooks during the canning process
The heal which rotates ribs yet targets
If you notice some of the broth or grease/fat is on the sides of the jars or in the pressure canner water does it mean something didnt seal properly?
No, that happens sometimes as there may be some siphoning, I lift my jars by the lids to make sure they are sealed and give them a good wash before bringing to the pantry.
👍🏻
I cold packed some cooked turkey breast no skin and added broth, leaving 1 inch head space and the broth is down 3" below meat. Is it still good? Same happened to some carrots I canned with added broth. Wondering if it's ok or if I'm going to poison everyone! But wait I also had some chicken I raw packed where I couldn't find the guage to the pressure canner so I water bath canned them and then put them in the fridge, and then just ran them in the pressure cooker starting with cold. Jars are sealed but canner is full of grease. ???
Yes, as long as your jars are sealed they are fine.. 💕🇺🇲
The raw chicken must be pressure canned for 75 minutes a pint so I would only use as long as it was good (smell) in the fridge.
@@FreeDom-fv8wy I didn't open them as they were already sealed from the water bath but then pressure canned the quarts for a full 75 min additionally. I've yet to open one.
@@survivormary1126 My cold packed chicken did the same thing and it's delicious! I made chicken rice and added it..yum
@@FreeDom-fv8wy :) :) :)
Thank so much for info. Any idea why my raw pack canned chicken has a "tuna" flavor?? I must be doing something wrong.
Oh, I've never heard of that, I'm not sure why that would happen... 🤔
I watched a video from Linda’s Pantry just today. She was canning chicken legs and thighs, and mentioned something about canned chicken that tasted like tuna. I will have to watch it again to see what she said about it.
I have frozen chicken in my freezer. I’d LOVE to get it in jars….but can I? Maybe boil the chicken, then pack?
You sure can! You can just thaw them out and raw pack, or cook any way you like. 💕🇺🇲
@@HomesteadCorner Thank you for answering me!! Thank you, thank you thank you…❤️
@@HomesteadCorner Yes, thank you so much. I just bought a canner, have never pressure canned before (only water packed canning) ... my freezer is full of chicken that I would love to have in jars. This video helped me a ton! You rock!
📸
Raw packing needs to be cooked how long?
Deb Gagne processing times are the same, 75 minutes for pints & 90 minutes for quarts. 😊
What happens if your meat sticks out of the liquid?
Okid @ land
My jars syphoned a bit and the water was oily. Does this mess up the seal?
They should be fine... let them sit over night and check your seals, in the morning...
@@HomesteadCorner Thank you so much. ❤️
Thank you for an excellent explanation!
The salt is for flavor, I have left it out before with no issues. You can use any kind except ionized table salt, that will make everything cloudy.
@@HomesteadCorner Thank you sooo much!!! No idodized salt, perfect! :)
How do you cook the meat when you hot pack?
I usually just lightly brown the meat, it will finish cooking during the canning process.
Thank you