I started pressure canning to make my food stamps go further. Since I have been canning, I have not thrown out left overs in a long time and I buy meats now B1G1 free deals. So yeah, my food stamps go further. I’ve wanted to do this for years and decided to go for it! I’m so glad I did!! Thanks for the wonderful videos to teach and instruct on how to do canning! Hugs to you.
This is awesome. I do this regularly with my leftover soups, stews, and roasts. Nothing goes to waste. Many years ago I bought a 10 qt pressure cooker (used to pressure cook food recipes) that also doubles as a pressure canner. Automatically cans at 15 lbs of pressure. So it always works no matter the elevation. It holds 4 qt jars. I don’t need to use my large canner when I have small batches. So it gets up to pressure faster and I don’t need to run the electric stove as long. I have lots of options.
😂 I’m smiling/laughing as I just binged watched your videos as I put together two five shelf shelves and two can organizers to add to my pantry. Leisa usually this would have stressed me to the point of tears as I am dyslexic. Did all in two videos and am doing a happy dance! NO STRESS!!!! Thank you ❤😊❤
My friends asked what I wanted for Christmas and I said canning lids! 3 of them went together and got one of the special deals they had. I was so excited
I bought some at a garage sale in November. They are really as good as Liesa says. My husband and I canned 16 jars of ground beef the other night, with two jars of spiced lamb chunks. The lamb jars did not seal, even though I left a 1and 1/4” headspace. Anybody have a guess why? I’d love some advice. 😊
@@greeneyes2256 Were your lids all the same brand? I used some lids over the summer that I had purchased many years ago - and stored it the garage. Some of them didn’t seal. You mention that you got yours at a garage sale. Maybe the sealing compound deteriorated.
New to canning at 75. Was scared as a child when child died of botulism. Missed so many years of being able to preserve food and help my family. Thank you.
I was scared if the same, though the chances are next to none if the directions are followed. Still a touch frightened, but we will all get through this together. 😊
That’s why I started with meat. Even if something went wrong with the canning process, the recommendation to boil your canned food for 10 minutes before eating would kill off any botulism in the food. Beef just keeps getting tender if you cook it down more but green beans would turn to much. I’ve never canned green beans because I don’t feel comfortable skipping the 10 minute boil step.
Thank you for having a channel that is educational and informative. For those of us that don’t have our grandparents around or family around that know these methods and ways, your channel is more helpful than you will ever know. Keep up the great work.
I love canning meat!! Especially after losing $200 worth of meat because my freezer died. I will never keep that much in my freezer again!! Canning is the best!!
You are so right about fat adding moisture and flavor to your canned meats. I have started adding a chicken thigh to my jars of breast meat to moisten them up, and it works great! Loved your video! Keep them coming!
She’s so right! New canner since 2021. I went for it and learned! Best decision ever!!! I canned ugly chicken😂, beef and ground beef! Oh how it made my life easy for meals. We’re a family of six. My family loved it and now I have taught my 25 year old daughter and 15 yr old. Im so happy that I learned to do this. It’s a valuable thing to learn and im grateful for all the beautiful women that I learned from on these channels. Don’t be afraid! Go for it! It’s easy as they tell us. Take all the precautions and don’t be afraid! Go for it and do it! Every time I open a jar it smells delicious! So happy I put fear aside and did it. You can too!!!😊💕
Thank you for sharing that. I'm 66 and no one ever taught me this. My coworker is a canning maniac. She has encouraged me to overnight my fear and try it!
You have inspired me. I have watched you since 2022 and given me the courage and confidence to put up my protein! I'm not crazy about canned veggies but I absolutely love how fast dinner is every night with my canned meat. This last year (well maybe 8 months) I put up ugly chicken (my favorite to do) and pinto beans (so so good!) corned beef, ground pork and beef although I'm still trying to find that texture sweet spot, pork shoulder butt, beef whatever (yum!), and SALMON! Seriously for me though, the game changer was getting one of those Carey/Nesco digital pressure canners. I bought a 23qt stovetop pressure canner and decided I would never can again. Being able to pressure can in smaller batches and not having to babysit the stove has made all the difference! Thank you so much for giving me the confidence to do this! I have been able to pick up meats when they are in crazy sales and put them up in my pantry. I do appreciate you and how you teach and share your knowledge. Truly, you have changed my life, and my family's life. Oh and dinner is so much quicker and easier with meat that's already cooked. Don't get me started on how good my canned pinto beans are! Lol😂 Chili has never been easier or faster or yummier! Thank you thank you thank you! ❤
I have 40lbs of pulled pork in process right now... I would have never started this crazy canning lady journey without your videos! Thank you for being my online mentor!
Anyone else counting down to Canuary like it was an Advent calendar event? I think I'm more excited for this than the holidays! Thanks to all that took the time to put this together. And thanks to ForJars!
This is exciting. We not only get to learn more canning ideas from various teachers. We get to find new canners, homesteaders, and learn more info from. Them. Y'all just keep showing us ❤️ thank you for all you do!
LAST year (2022) I restarted canning after a 20yr hiatus. I was SO pleased to find this wonderful community of canning gurus. I (like you) was very surprised to find brisket at such a good price ($4.49 a lb). I'v canned several pounds of brisket tips. It turned out great. Thanks for all the people and families working to bring so much good information to this community.
@@Alexis_9339 I use brisket and tips like any canned meat, stews, soup, pulled beef, pot pies, what ever I need some canned beef for. It can be fun to try it as fajita meat with tacos.
Leisa, I left a message earlier on this recipe but I just want to take a moment to thank you for hosting Canuary every year. I love it and each day look forward to see what recipe comes next. Every recipe so far has been excellent! You did a great job getting superior canners. I also want to thank the participants. And a great shout out to Forjars for their excellent and affordable lids! Blessings to all for enriching our lives!
We absolutely love home canned beef. We just used some to make beef enchiladas! They were amazing! I use the raw pack method. We don't care if it isn't pretty as long as it is tasty!
Thank you so much for hosting Canuary again. I look forward to it each year. It was great that you showed both raw pack and hot pack in the same video. While I’ve been canning beef - mainly hot pack - I appreciate your detailed explanations- great for newbies or a great refresher for us “oldies”. Thanks for mentioning using brisket. I never thought about using a brisket! I also like the idea of being an ingredient canner. It opens up more possibilities of how to use canning items. Awesome that Canuary is being sponsored by Forjars!!! Appreciate you for all you do to organize this fantastic month. I know a lot goes in to this.
Your old videos on canning pork is what got me thinking about and eventually starting to can. That was a year ago, and now I have 2 presto canners, a steam canner and a dehydrator. Thanks for doing all of this for all of us!
Lady, I'll watch you. I've been around for some yrs now. You and Phil meet all my needs. Yes I absolutely love your protein videos. You're still the canning queen of UA-cam.
17:37 I’m a newbie canner and I found Canuary this past summer. I’m excited for this new season to learn. Thanks Leisa for your hard work in preparing this series!
Lol. "I wrote these down so I wouldn't forget anyone," awe, we see you Mousetoes. So ready for this month. Thanks to all these channels. Thank you Forjar.
Love ForJars! My first time using them was this past Fall. Canned up a bunch of pizza sauce. Every one of them sealed. Beautiful lids. Thank you Lisa for Canuary 2023 and to all the channels who are participating in Canuary! Thank you ForJars for Sponsoring this. Love Canuary!!
Just canned a roast and beef broth. Never had the nerve to do this until I watched you. Just shows you can still teach this old lady new tricks. Thank you so much for caring about all of us enough to pass on your love of canning. Hope you and yours have a wonderful new year❤
I like canning meat bc it make a super quick and delicious meal. Not to mention the extra space it gives me in the freezer! I love Canuary I always learn something new! Thanks to everyone who takes the time to make these videos for us.
This is where we divide the men from the boys kin the kitchen -so to speak. The low and slow canning adds to the texture and flavour of roast beef is unsurpassable! Leisa thank you so much for this informative video and putting this entire colab together! What a gift! So excited to get canning this month!
Leisa, thanks for explaining the difference between aesthetics with raw v. hot pack. I like liquid over the top, so hot packing, it is! Great collab. We love your channel. Happy canning! 🎉
I love canned beef/venison. We call it "Rare delicacy in a jar." Great for quick meals. We love making hot roast beef sandwiches with it. Thanks for sharing.
I am so thankful that you have taken the time to put this together and for supporting those of us that are trying to do more canning and build up a pantry (harder to do at today's prices for food)! You encouraged me to try raw pack canning chuck roast) and also "ugly chicken" for the first time ever. So glad I did.. both are delish and easy!! Thanks again!!!
You convinced me to raw pack my beef meat! I had pressure canned beef stew with potatoes, carrots, celery and onions with my stew meat. It took a good bit of work and it taste good but now I’m ready to just pressure canned some plain stew meat. Thank you for your video and for Canuary!
Hello, I am a newbie. I haven't can anything yet. I am so happy to have found your channel and i will watch all the videos this month. I am so glad you are dedicated to safe canning. I want to learn the right way to can. i did buy a canning book. I like that you explain the jar will look a little different if you don't brown to beef. Thank you for doing canuary. I did subscribe to everyone.
It’s the most wonderful time of the year! Thank you so much for addressing why you don’t push down your meat anymore into the jars so its tightly packed. I had noticed when you did an ugly chicken video a while back that you weren’t doing it anymore and wondered why. Mystery solved! Thank you for keeping us up to date on the best practices of canning!
Agree! Watch too many videos of folks cramming protein or stew starts w/ beef/chicken and praying the lid stays in place. I find reasonable is better. If you need that much in the jar, then go up a size! Peace
Thank you for the refresher on canning beef. It never hurts to go back to basics to stay on top of canning methods. I mostly raw-pack as well. I love all of the flavorful goodness you retain from the natural broth.
Leisa, as many others have said you are the person who got me into canning meats. I used to can vegetables and fruits, took about a 10 year break, and now am back at it and totally enjoying myself and my growing pantry. Thank you so much for the inspiration!
Thank you so much for this canning session!! I am ready to can my first batch of beef! Thank you Lisa for this Canuary challenge, and thank you ForJars for sponsoring this!
hey, guess what..Im canning 200 lbs of meat from ground elk sausage to flank steaks for Rudy's steak dinner in a jar. and YAY- it's almost CANUUUUAAARY..I'm a wee bit excited.
I've been canning for about a decade and have always wanted an All American canner. I would love to win this one. They are supper expensive. I should have bought one already before the price went up on everything. once the price goes up it never comes back down. I love your videos. They make me think about things i have forgotten.
Happy Happy Canuary Everyone!!! Im so very glad I found yall! I am getting back in to canning. Thank you Leisa, ForJars and all the other amazing Creators involved!
Actually taking us through the entire process of both canning techniques for beef shows your dedication to your followers and to the purpose of your channel, Leisa, but one thing I love most--you answer our questions before we even ask them! :D And kudos to ForJars for excellent products and for sponsoring Canuary. More dedicated folks there. Happy New Year to all.
Hi, I have been canning “protein” for many years. My husband is a hunter and so I have canned hundreds of jars of venison over the years. I only do cold pack because it’s, well just easier. I’m always looking for new ways to use my canned meats (chicken , beef, pork, venison, ground meats, etc) so I was excited to see you had recipes. I hoped over to Etsy to pick up my copy. Thank you so much. I will try to remember to stop back and let you know which ones we liked best.
I've never canned meat, except in a soup. I don't eat much beef (medical condition), so will be looking forward to some chicken recipes. You are so wonderful to do a project this size for all of your viewers - thank you so much! And thank you to ForJars for sponsoring!
I can't believe I've missed all of these...I helped my mother can since I was very young, but she made me terrified of the cooker blowing up. I know she was trying to protect me from a bad burn as a small child, but the fear is still there. (I haven't been a child in decades). I'm finally trying to learn all the steps she protected me from. You do such an awesome job of breaking it down in simple steps. Thank you!!
Canners are built much different now and the likely hood of it blowing up is super unlikely if you’re actually watching and adjusting heat (and there’s even safety features if you’re not watching it at all). Good luck!
@@Alexis_9339 Thank you for the encouragement. I have my mom's canner (1960s Presto). It is built extremely well. I finally asked her why she had continued to tell me "get back, it will blow". She said "that's what my mom always told me".🤣 Canuary got me canning again. ❤️
Thank you for doing this and showing both methods of the beef canning. I just finally canned my first beef and it turned out great. Greatly appreciate your time of helping new canners out. Also a big thanks to For Jars!
When i was a kid, we traveled a lot. We always either had a van or a camper. My Mom would can roasts and other meat before we traveled. We always packed the camp stove because..Mama needed her coffee. But those meals she would cook on that little campstove were my all time favorites. ❤
Want to thank everyone participating in Canuary! Forjars for their support. And Leisa, of course. I'm trying to catch up on canuary videos. It's going to be a MARATHON 😁
I have an aversion to beef, It needs to look cooked, but then it makes it tough. I tried canning this cut of beef after watching your video and…wow!! Perfect! Juicy and brown (not red!). Delicious! We made chili with them and it was the best chili we had!
Love that your first video is on canned beef. It’s the one meat we buy in bulk, and I know canning is the most efficient way to storage it. I already know what I’ll be making more often once I have a pressure cooker! 💕🐄🍽🙌🏼😁
This is my first year watching your canuary series. Thanks for organizing this 🫙😊🫙 I’m new to canning and a bit nervous, so this series will help. Thanks 👍🏽 Danita
Hi Danita, how is your canning journey going? I was TERRIFIED of pressure canning and my All-American 930 sat on the shelf for three-ish months before I canned my first jar of water. That was a success, and just wanted to encourage you, you can do this. Best of canning wishes to you.
@dmarie You can do it!!! Once I overcame myself about all that could go wrong, I started canning more. Figure out which foods are pressure can or water bath can. To me, that is the number 1 thing that a beginner canner MUST learn. Once that is done, you'll have it made. 🥳 Then you will be trying to find out what more you can CAN.
You make this look so effortless... and safe! I want to can some meat for my family and this video really makes me think I can do it. Thanks to all the canuary contributors!
I love the cold pack method. I just open a jar and dump in all in a pan an add a bit of corn starch water and it makes gravy. Then I just put it over some mashed potatoes and supper is done. So easy and so tender and good. Thanks for showing both methods.
The beauty of canning is every time you pull those jars out of the canner it’s like Christmas. Those pings of the jars sealing are like Christmas carols, so much fun every time. 😊
I literally stumbled across Canuary 2023 when I linked to Linda’s Pantry via a link chase on Tattler Lids in a review comment on Amazon. My head is spinning. I’ve been uncomfortable about using a hand-me-down presto pressure cooker. But I’m diving in and this collaboration gives me the kick of motivation I need. I have a huge pile of ForJars ready to go. Now I’m dreaming of an All American to add to my kitchen!
Thanks for doing this. I have a freezer full of "stuff" and my wife left me with many cans (I think I need more). I will be converting my frozen foods to cans this winter. It is funny I would ed for 20 years first at the American Can Tech center in Barrington Illinois, then at the Omni Can plant in Woodstock, Illinois. Cooking and food preservation are a part of my life.
I have ordered the knife, ordered forjars lids, pressure cooker, jars and rings are out and cleaned up. Pulled up my big girl panties. Pulled the roast out of the freezer. Gonna attempt my very first raw pack and first solo canning. Thank you for the amazing videos to build confidence. I have to free up freezer space! I have meat coming in February. This couldn't have happened at a better time.
I NEVER thought I would be excited about canning meat! I can’t wait to try it now. This is my first time with Canuary. I am going to go back an watch All of them! And find new channels to watch. So excited!!!
I am so glad that you have forjars as a sponsor. I just ordered 100 small and wide mouth lids. The price was right. So excited to get them. Thank you for all your wonderful information.
I'm so excited I just finished a canner of jars of beef..this is freedom. No salt added beef for my Low sodium husband. I controll the salt!! 1500 daily per his cardiologist and its a quick meal now. This Canuary has taught me sooooo much I'm so glad I found it. Thank you everyone!
😅thank you for doing these wonderful teaching & sharing video’s ! I just finally purchased your recipes for ugly chicken,beef & pork. I’m relaxing in my chair watching tv with my hubby and going to bruise through them !!
My wife hasd a stem cell transplant last year and now has graft vs host in her mouth. Tough, chewy, and salty foods don’t work. So, my home canned foods are getting more use right now. Thank you for hosting Canuary.
I hve always been terrified of pressure canning. This year I decided it was important to can meat, I took a deep breath and bought one. Your videos have helped me so much. I now have chicken, pork and beef in my pantry! YAY you, and me.
I was heating up some home canned beef stew while I was listening to this and after I added a can of green beans and cut up 2 potatoes and added those (because it didn't seem like there was enough in it) I realized I could have just started with a jar of beef! And now I know how to can it!
I been watching u for over a year now and have learned a lot even tho I have been canning for 50 years this year I learned to can soups and meats which I put in my shelf to eat later . In a few days I'll be 72 years old and hope I never stop learning .thank you to all the sits that show gardening and canning .
Thank you so very much for hosting Canuary again. This is the first year I have actually had the interest to put food up for my family. Even though I’m a widow, my son and his little family live next door. They take care of me, especially since my husband passed away. They make sure I have what I need as far as meals go. I don’t want them having to do that without my contribution also. I’m studying these videos and taking notes. I am excited to get started. My Dad gave me his canner but it’s old and the gasket doesn’t fit as tightly as it is supposed to. I’m Leary if that one but I’m determined to save money for the big nice canner being given away. (If I don’t win). 😅😅 My heart is really into preparing meals for my family. Since I’m disabled it makes sense that I would be able to take the time and preserve food the way it should be preserved. Again, thank you so very much. You have explained it in such a way that even I can learn to can. I’m going to try both hot and cold packing and see which we prefer for meals. I feel like even I can be successful at it. Good luck everyone!♥️♥️
I started pressure canning to make my food stamps go further. Since I have been canning, I have not thrown out left overs in a long time and I buy meats now B1G1 free deals. So yeah, my food stamps go further. I’ve wanted to do this for years and decided to go for it! I’m so glad I did!! Thanks for the wonderful videos to teach and instruct on how to do canning! Hugs to you.
This is awesome. I do this regularly with my leftover soups, stews, and roasts. Nothing goes to waste. Many years ago I bought a 10 qt pressure cooker (used to pressure cook food recipes) that also doubles as a pressure canner. Automatically cans at 15 lbs of pressure. So it always works no matter the elevation. It holds 4 qt jars. I don’t need to use my large canner when I have small batches. So it gets up to pressure faster and I don’t need to run the electric stove as long. I have lots of options.
😂 I’m smiling/laughing as I just binged watched your videos as I put together two five shelf shelves and two can organizers to add to my pantry. Leisa usually this would have stressed me to the point of tears as I am dyslexic. Did all in two videos and am doing a happy dance! NO STRESS!!!! Thank you ❤😊❤
My friends asked what I wanted for Christmas and I said canning lids! 3 of them went together and got one of the special deals they had. I was so excited
Awesome!!!
Lol that's what I asked for too
I bought some at a garage sale in November. They are really as good as Liesa says. My husband and I canned 16 jars of ground beef the other night, with two jars of spiced lamb chunks. The lamb jars did not seal, even though I left a 1and 1/4” headspace. Anybody have a guess why? I’d love some advice. 😊
@@greeneyes2256 Were your lids all the same brand? I used some lids over the summer that I had purchased many years ago - and stored it the garage. Some of them didn’t seal. You mention that you got yours at a garage sale. Maybe the sealing compound deteriorated.
That’s what I am going to be asking for next year!
New to canning at 75. Was scared as a child when child died of botulism. Missed so many years of being able to preserve food and help my family. Thank you.
I was scared if the same, though the chances are next to none if the directions are followed. Still a touch frightened, but we will all get through this together. 😊
You can order test strips online, if it makes you feel safer.
@@pennylaur7687what kind of test strips? Does it test ph? Would love your info on this
That’s why I started with meat. Even if something went wrong with the canning process, the recommendation to boil your canned food for 10 minutes before eating would kill off any botulism in the food. Beef just keeps getting tender if you cook it down more but green beans would turn to much. I’ve never canned green beans because I don’t feel comfortable skipping the 10 minute boil step.
Thank you for having a channel that is educational and informative. For those of us that don’t have our grandparents around or family around that know these methods and ways, your channel is more helpful than you will ever know. Keep up the great work.
I love canning meat!! Especially after losing $200 worth of meat because my freezer died. I will never keep that much in my freezer again!! Canning is the best!!
You are so right about fat adding moisture and flavor to your canned meats. I have started adding a chicken thigh to my jars of breast meat to moisten them up, and it works great! Loved your video! Keep them coming!
She’s so right! New canner since 2021. I went for it and learned! Best decision ever!!! I canned ugly chicken😂, beef and ground beef! Oh how it made my life easy for meals. We’re a family of six. My family loved it and now I have taught my 25 year old daughter and 15 yr old. Im so happy that I learned to do this. It’s a valuable thing to learn and im grateful for all the beautiful women that I learned from on these channels. Don’t be afraid! Go for it! It’s easy as they tell us. Take all the precautions and don’t be afraid! Go for it and do it! Every time I open a jar it smells delicious! So happy I put fear aside and did it. You can too!!!😊💕
Thank you for sharing that. I'm 66 and no one ever taught me this. My coworker is a canning maniac. She has encouraged me to overnight my fear and try it!
You have inspired me. I have watched you since 2022 and given me the courage and confidence to put up my protein! I'm not crazy about canned veggies but I absolutely love how fast dinner is every night with my canned meat. This last year (well maybe 8 months) I put up ugly chicken (my favorite to do) and pinto beans (so so good!) corned beef, ground pork and beef although I'm still trying to find that texture sweet spot, pork shoulder butt, beef whatever (yum!), and SALMON! Seriously for me though, the game changer was getting one of those Carey/Nesco digital pressure canners. I bought a 23qt stovetop pressure canner and decided I would never can again. Being able to pressure can in smaller batches and not having to babysit the stove has made all the difference! Thank you so much for giving me the confidence to do this! I have been able to pick up meats when they are in crazy sales and put them up in my pantry. I do appreciate you and how you teach and share your knowledge. Truly, you have changed my life, and my family's life. Oh and dinner is so much quicker and easier with meat that's already cooked. Don't get me started on how good my canned pinto beans are! Lol😂 Chili has never been easier or faster or yummier! Thank you thank you thank you! ❤
By the way, I love that knife! I have gifted 3 of them so far. My fav knife for quick processing. 😊
I have 40lbs of pulled pork in process right now... I would have never started this crazy canning lady journey without your videos! Thank you for being my online mentor!
You can do it!
I think pulled pork on the shelf and simple wraps made in a skillet would keep me alive for a while 😊
Anyone else counting down to Canuary like it was an Advent calendar event? I think I'm more excited for this than the holidays! Thanks to all that took the time to put this together. And thanks to ForJars!
This is exciting. We not only get to learn more canning ideas from various teachers. We get to find new canners, homesteaders, and learn more info from. Them. Y'all just keep showing us ❤️ thank you for all you do!
hello how is the weather condition over there I hope you are doing good
🎉it’s a different age when you are excited for a 30 day canning video collaboration thank you for making this happen and to forjars!
LAST year (2022) I restarted canning after a 20yr hiatus. I was SO pleased to find this wonderful community of canning gurus. I (like you) was very surprised to find brisket at such a good price ($4.49 a lb). I'v canned several pounds of brisket tips. It turned out great. Thanks for all the people and families working to bring so much good information to this community.
What do you use the brisket tips for? I’ve had brisket for sandwiches but never anything else.
@@Alexis_9339 I use brisket and tips like any canned meat, stews, soup, pulled beef, pot pies, what ever I need some canned beef for. It can be fun to try it as fajita meat with tacos.
Leisa, I left a message earlier on this recipe but I just want to take a moment to thank you for hosting Canuary every year. I love it and each day look forward to see what recipe comes next. Every recipe so far has been excellent! You did a great job getting superior canners. I also want to thank the participants. And a great shout out to Forjars for their excellent and affordable lids! Blessings to all for enriching our lives!
You are so welcome!
New math has always stumped me too. Lol. I love the cold pack method thank you.
You have been my “meat canning mentor” for about 5 years now and I can’t say thank you enough!
Mine too! She’s so thorough!
Mine also . Leisa is a wonderful teacher as well as funny as she goes !
Good on Forjars! They renew hope and faith in business and humanity! 🎉
We absolutely love home canned beef. We just used some to make beef enchiladas! They were amazing! I use the raw pack method. We don't care if it isn't pretty as long as it is tasty!
That is awesome!
Thank you so much for hosting Canuary again. I look forward to it each year. It was great that you showed both raw pack and hot pack in the same video. While I’ve been canning beef - mainly hot pack - I appreciate your detailed explanations- great for newbies or a great refresher for us “oldies”. Thanks for mentioning using brisket. I never thought about using a brisket! I also like the idea of being an ingredient canner. It opens up more possibilities of how to use canning items. Awesome that Canuary is being sponsored by Forjars!!! Appreciate you for all you do to organize this fantastic month. I know a lot goes in to this.
Your old videos on canning pork is what got me thinking about and eventually starting to can. That was a year ago, and now I have 2 presto canners, a steam canner and a dehydrator. Thanks for doing all of this for all of us!
After canning fruits and vegetables for close to 50 years, this past year was my first venture into canning meat. Thanks for the inspiration!
Sorry I’m late on getting started watching Canurary 2023, I just canned 14pts of pot roast and they all turned out beautifully.
LOVE that you showed both cold- and hot-pack process! Thank you for helping us build such a great community!
Very excited about Canuary! I can't wait to can some of my beef!
I just love having this on my SHELF. Limited freezer space
Lady, I'll watch you. I've been around for some yrs now. You and Phil meet all my needs. Yes I absolutely love your protein videos. You're still the canning queen of UA-cam.
Thank you
17:37 I’m a newbie canner and I found Canuary this past summer. I’m excited for this new season to learn. Thanks Leisa for your hard work in preparing this series!
Have fun!
I am too! So excited to be here for this and thankful for all of these folks putting in the effort!!!
So excited about cannuary!! Cant wait to can-a-long with you!! Always appreciate the inspiration!!
Do you add the juice from the cooked meat?
@@jessicafrost4222 You can, yes
So thankful for the generosity of the sponsors! Best of luck to everyone! I started pressure canning in 2024. It's so addicting!
Lol. "I wrote these down so I wouldn't forget anyone," awe, we see you Mousetoes. So ready for this month. Thanks to all these channels. Thank you Forjar.
Love ForJars! My first time using them was this past Fall. Canned up a bunch of pizza sauce. Every one of them sealed. Beautiful lids. Thank you Lisa for Canuary 2023 and to all the channels who are participating in Canuary! Thank you ForJars for Sponsoring this. Love Canuary!!
Just canned a roast and beef broth. Never had the nerve to do this until I watched you. Just shows you can still teach this old lady new tricks. Thank you so much for caring about all of us enough to pass on your love of canning. Hope you and yours have a wonderful new year❤
I like canning meat bc it make a super quick and delicious meal. Not to mention the extra space it gives me in the freezer! I love Canuary I always learn something new! Thanks to everyone who takes the time to make these videos for us.
This is where we divide the men from the boys kin the kitchen -so to speak. The low and slow canning adds to the texture and flavour of roast beef is unsurpassable! Leisa thank you so much for this informative video and putting this entire colab together! What a gift! So excited to get canning this month!
I am so thankful for the UA-cam content providers, especially during Canuary. It's the best time of the year. Also a big thank you to ForJars.
Leisa, thanks for explaining the difference between aesthetics with raw v. hot pack. I like liquid over the top, so hot packing, it is! Great collab. We love your channel. Happy canning! 🎉
Hello dear friend can I ask you a question?
I love canned beef/venison. We call it "Rare delicacy in a jar." Great for quick meals. We love making hot roast beef sandwiches with it. Thanks for sharing.
I am so thankful that you have taken the time to put this together and for supporting those of us that are trying to do more canning and build up a pantry (harder to do at today's prices for food)! You encouraged me to try raw pack canning chuck roast) and also "ugly chicken" for the first time ever. So glad I did.. both are delish and easy!! Thanks again!!!
You convinced me to raw pack my beef meat! I had pressure canned beef stew with potatoes, carrots, celery and onions with my stew meat. It took a good bit of work and it taste good but now I’m ready to just pressure canned some plain stew meat. Thank you for your video and for Canuary!
Wow that is an amazingly generous prize! Thanks ForJars for helping make this happen and thanks Suttons Daze for keeping Canuary going!
Love my canned beef! I can it in 8 oz jars for individual servings. Thank you for putting this together! My first Canuary! So excited!
I canned ground lamb in that size jars too since I am the only one who likes it and I make my lunches for work with them.
Hello, I am a newbie. I haven't can anything yet. I am so happy to have found your channel and i will watch all the videos this month. I am so glad you are dedicated to safe canning. I want to learn the right way to can. i did buy a canning book. I like that you explain the jar will look a little different if you don't brown to beef. Thank you for doing canuary. I did subscribe to everyone.
It’s the most wonderful time of the year! Thank you so much for addressing why you don’t push down your meat anymore into the jars so its tightly packed. I had noticed when you did an ugly chicken video a while back that you weren’t doing it anymore and wondered why. Mystery solved! Thank you for keeping us up to date on the best practices of canning!
Agree! Watch too many videos of folks cramming protein or stew starts w/ beef/chicken and praying the lid stays in place. I find reasonable is better. If you need that much in the jar, then go up a size! Peace
Thank you for the refresher on canning beef. It never hurts to go back to basics to stay on top of canning methods. I mostly raw-pack as well. I love all of the flavorful goodness you retain from the natural broth.
Thank you Leisa and For Jars for sponsoring Canuary. I love to can! Canuary and the Pantry challenge are a fabulous way to start the New Year.
Thank you. Because of you we don’t have to worry about the coming winter storm.
Leisa, as many others have said you are the person who got me into canning meats. I used to can vegetables and fruits, took about a 10 year break, and now am back at it and totally enjoying myself and my growing pantry. Thank you so much for the inspiration!
Same!! Ugly chicken is now a staple! Chili, dips, sandwiches, enchiladas, soups… everything so much quicker now! Thank you!
Thank you so much for this canning session!! I am ready to can my first batch of beef! Thank you Lisa for this Canuary challenge, and thank you ForJars for sponsoring this!
hey, guess what..Im canning 200 lbs of meat from ground elk sausage to flank steaks for Rudy's steak dinner in a jar. and YAY- it's almost CANUUUUAAARY..I'm a wee bit excited.
hello how is the weather condition over there I hope you are doing good
I've been canning for about a decade and have always wanted an All American canner. I would love to win this one. They are supper expensive. I should have bought one already before the price went up on everything. once the price goes up it never comes back down. I love your videos. They make me think about things i have forgotten.
Happy Happy Canuary Everyone!!! Im so very glad I found yall! I am getting back in to canning.
Thank you Leisa, ForJars and all the other amazing Creators involved!
This is my first Canuary! Thank you, Leisa, for organizing this. And thanks to ForJars too!
Youve taken some of my fear out of canning meat....thank you for that! Love Cannuary!!! Thank you for all who participated!
When u put it in the oven what degrees did u put it on? I think u said cook it foyer 35 mins? Is that correct?
@@debbierodgers2955 I heard her say 350 degrees for 35 to 45 minutes and you only want it to be 2/3 done.
Thank you for hosting another year of Canuary! I love all the new recipes to stock my "cantry".
Actually taking us through the entire process of both canning techniques for beef shows your dedication to your followers and to the purpose of your channel, Leisa, but one thing I love most--you answer our questions before we even ask them! :D And kudos to ForJars for excellent products and for sponsoring Canuary. More dedicated folks there. Happy New Year to all.
I appreciate that!
Right!!!
Wow, good to know about the rings. I’ve been throwing the ugly ones away. :(
LOOKING SO FORWARD TO THIS NEW SEASON OF CANUARY!!!!! YOU AND OTHER SPONSORS CONTRIBUTING TO THIS YEAR ARE THE BEST!!! YAY CANUARY!!!!
Hi, I have been canning “protein” for many years. My husband is a hunter and so I have canned hundreds of jars of venison over the years. I only do cold pack because it’s, well just easier. I’m always looking for new ways to use my canned meats (chicken , beef, pork, venison, ground meats, etc) so I was excited to see you had recipes. I hoped over to Etsy to pick up my copy. Thank you so much. I will try to remember to stop back and let you know which ones we liked best.
Have ever canned beef or dear liver?
I've never canned meat, except in a soup. I don't eat much beef (medical condition), so will be looking forward to some chicken recipes. You are so wonderful to do a project this size for all of your viewers - thank you so much! And thank you to ForJars for sponsoring!
I am going to make beef stew this week. I love your videos on canning. Working on making a stoked pantry.
I can't believe I've missed all of these...I helped my mother can since I was very young, but she made me terrified of the cooker blowing up. I know she was trying to protect me from a bad burn as a small child, but the fear is still there. (I haven't been a child in decades). I'm finally trying to learn all the steps she protected me from. You do such an awesome job of breaking it down in simple steps. Thank you!!
Canners are built much different now and the likely hood of it blowing up is super unlikely if you’re actually watching and adjusting heat (and there’s even safety features if you’re not watching it at all). Good luck!
@@Alexis_9339 Thank you for the encouragement. I have my mom's canner (1960s Presto). It is built extremely well. I finally asked her why she had continued to tell me "get back, it will blow". She said "that's what my mom always told me".🤣 Canuary got me canning again. ❤️
Thank you for doing this and showing both methods of the beef canning. I just finally canned my first beef and it turned out great. Greatly appreciate your time of helping new canners out. Also a big thanks to For Jars!
When i was a kid, we traveled a lot. We always either had a van or a camper. My Mom would can roasts and other meat before we traveled. We always packed the camp stove because..Mama needed her coffee. But those meals she would cook on that little campstove were my all time favorites. ❤
Want to thank everyone participating in Canuary! Forjars for their support. And Leisa, of course. I'm trying to catch up on canuary videos. It's going to be a MARATHON 😁
Thank you for sponsoring Canuary again this year. I know it's a lot of work but we learn so much!
Our pleasure!
I bought FourJars and was very pleased. So I bought small packs to share with friends with a towel for gifts 🥰! Thank you Leisa!
You are so welcome!
I have an aversion to beef, It needs to look cooked, but then it makes it tough. I tried canning this cut of beef after watching your video and…wow!! Perfect! Juicy and brown (not red!). Delicious! We made chili with them and it was the best chili we had!
I'm so glad!
Love that your first video is on canned beef. It’s the one meat we buy in bulk, and I know canning is the most efficient way to storage it. I already know what I’ll be making more often once I have a pressure cooker! 💕🐄🍽🙌🏼😁
ONCE! This was taught in High School! Nothing is taught or learned in School 2024~!
This is my first year watching your canuary series. Thanks for organizing this 🫙😊🫙 I’m new to canning and a bit nervous, so this series will help. Thanks 👍🏽 Danita
Hi Danita, how is your canning journey going? I was TERRIFIED of pressure canning and my All-American 930 sat on the shelf for three-ish months before I canned my first jar of water. That was a success, and just wanted to encourage you, you can do this. Best of canning wishes to you.
@dmarie
You can do it!!!
Once I overcame myself about all that could go wrong, I started canning more.
Figure out which foods are pressure can or water bath can. To me, that is the number 1 thing that a beginner canner MUST learn.
Once that is done, you'll have it made. 🥳
Then you will be trying to find out what more you can CAN.
This is probably my first canning project! So excited!
You make this look so effortless... and safe! I want to can some meat for my family and this video really makes me think I can do it. Thanks to all the canuary contributors!
I’m so excited for this year!!!! Thank you everyone in advance for all your doing for us💜
Your explanations and suggestions on all your canning recipes are always so wonderfully helpful. Thank you!😊
You are so welcome!
I love the cold pack method. I just open a jar and dump in all in a pan an add a bit of corn starch water and it makes gravy. Then I just put it over some mashed potatoes and supper is done. So easy and so tender and good. Thanks for showing both methods.
The beauty of canning is every time you pull those jars out of the canner it’s like Christmas. Those pings of the jars sealing are like Christmas carols, so much fun every time. 😊
My first Vanuatu! What a great way to introduce us (me) to some channels that I hadn’t yet found!
Still watching you; I have learned so much. My canning going great at 77 🙏♥️🙏
I literally stumbled across Canuary 2023 when I linked to Linda’s Pantry via a link chase on Tattler Lids in a review comment on Amazon. My head is spinning. I’ve been uncomfortable about using a hand-me-down presto pressure cooker. But I’m diving in and this collaboration gives me the kick of motivation I need. I have a huge pile of ForJars ready to go. Now I’m dreaming of an All American to add to my kitchen!
one of my favorite things to have on the shelf. Makes so many meals convenient to fix
A dear friend bought me a flat of quart jars and a flat of pint jars for Christmas and my birthday. Best gifts ever!
Thanks for doing this. I have a freezer full of "stuff" and my wife left me with many cans (I think I need more). I will be converting my frozen foods to cans this winter. It is funny I would ed for 20 years first at the American Can Tech center in Barrington Illinois, then at the Omni Can plant in Woodstock, Illinois. Cooking and food preservation are a part of my life.
Thank you for showing both methods side by side!
I have ordered the knife, ordered forjars lids, pressure cooker, jars and rings are out and cleaned up. Pulled up my big girl panties. Pulled the roast out of the freezer. Gonna attempt my very first raw pack and first solo canning. Thank you for the amazing videos to build confidence. I have to free up freezer space! I have meat coming in February. This couldn't have happened at a better time.
I NEVER thought I would be excited about canning meat! I can’t wait to try it now. This is my first time with Canuary. I am going to go back an watch All of them! And find new channels to watch. So excited!!!
Jumping in on the canuary!! Just heard about this while watching a Whipporwill video!! Starting to can a lot!!!
Every time I watch your videos I learn derails which I didn’t know. Thank you for taking the time to make such detailed videos.
I am so glad that you have forjars as a sponsor. I just ordered 100 small and wide mouth lids. The price was right. So excited to get them. Thank you for all your wonderful information.
I still haven't tried canning beef yet but after this video I'm going to give it a go. I love that you add additional tips during your videos!
I'm so excited I just finished a canner of jars of beef..this is freedom. No salt added beef for my Low sodium husband. I controll the salt!! 1500 daily per his cardiologist and its a quick meal now. This Canuary has taught me sooooo much I'm so glad I found it. Thank you everyone!
I love having the canned beef on my shelves. What a way to have 'fast food' at home.
I love canned beef. It is like my homestead fast food when timing on my end is tough to manage. Love Forjars!
😅thank you for doing these wonderful teaching & sharing video’s ! I just finally purchased your recipes for ugly chicken,beef & pork. I’m relaxing in my chair watching tv with my hubby and going to bruise through them !!
T🎉🎉 hank you for teaching and the opportunity
Newbie canner here. I'm looking forward to your ground beef video. You make canning so do-able! Thank you, Leisa!
My wife hasd a stem cell transplant last year and now has graft vs host in her mouth. Tough, chewy, and salty foods don’t work. So, my home canned foods are getting more use right now. Thank you for hosting Canuary.
Very new to canning and enjoyed your video on protein glad I found you to watch. You are a great teacher.
I just started canning two years ago and have learned so much from all the videos.
I'm so happy you did both cold and hot pack with beef. I'm teaching my grandson how to can.
I’ve made beef stew many times. It’s one of our favorites, but I love your idea of using pork. I’m going to give it a try. Thank you!😊
I hve always been terrified of pressure canning. This year I decided it was important to can meat, I took a deep breath and bought one. Your videos have helped me so much. I now have chicken, pork and beef in my pantry! YAY you, and me.
You did great! Keep at it.
Thank you for this. I really appreciate your content. You answer my questions before I leave them. Love you so much. Susan
I was heating up some home canned beef stew while I was listening to this and after I added a can of green beans and cut up 2 potatoes and added those (because it didn't seem like there was enough in it) I realized I could have just started with a jar of beef! And now I know how to can it!
I been watching u for over a year now and have learned a lot even tho I have been canning for 50 years this year I learned to can soups and meats which I put in my shelf to eat later . In a few days I'll be 72 years old and hope I never stop learning .thank you to all the sits that show gardening and canning .
Thank you so very much for hosting Canuary again. This is the first year I have actually had the interest to put food up for my family. Even though I’m a widow, my son and his little family live next door. They take care of me, especially since my husband passed away. They make sure I have what I need as far as meals go. I don’t want them having to do that without my contribution also. I’m studying these videos and taking notes. I am excited to get started. My Dad gave me his canner but it’s old and the gasket doesn’t fit as tightly as it is supposed to. I’m Leary if that one but I’m determined to save money for the big nice canner being given away. (If I don’t win). 😅😅 My heart is really into preparing meals for my family. Since I’m disabled it makes sense that I would be able to take the time and preserve food the way it should be preserved. Again, thank you so very much. You have explained it in such a way that even I can learn to can. I’m going to try both hot and cold packing and see which we prefer for meals. I feel like even I can be successful at it. Good luck everyone!♥️♥️
Canned protein is the best! ForJars has really come through for the Community.
I'm really new to canning, so I love that I can watch all these videos and learn so much from you all.
Let's go so exciting to learn new helpful canning and recipes and can't wait till 4 jars have their canners back in stock missed the sale.