Thank you Meg for sharing your talent and your creative expertise. Blessings to you, Ben and your awesome kids. Y'all are so wonderful. Hope and pray that the Hollars have a bountiful 2024. ☝️🙏🙌💪❤️🤠🎯
Meg is such a great instructor. She gives instructions that are clear and concise without a lot of extra talk and b.s. She just acts like she's chatting with you instead of talking down to you. And most importantly, you can tell she knows what she's doing. I hate you tube videos where the person makes a video telling others how to do something and you can tell they have never done it themselves! And just a heads up, always check the gasket on your pressure canner. Many years ago mine wasn't seated properly and while I was canning a batch of beans the lid blew through my kitchen ceiling. Jars, beans, glass, and boiling water blasted everywhere. If I would have still been standing or sitting nearby I would have been badly burned. Scared the heck out of me so I'm always very cautious now.
Even if you don't have your own steer, you can use your Thanksgiving turkey carcass. Using Meg's roasting method I've got 6 pints of beautiful golden turkey broth on my shelves. Thanks!
YES!!! I make my own poultry bone broth too in my very large instant pot. I do buy chicken feet and necks to add to my bones. The gelatinous is so much better adding the feet and necks! @@n3rdygrl
I even freeze rotisserie chicken carcasses so I can do up chicken stock when I get enough….and I bag up veggie ends/trimmings so I can throw them in as well
Thank you Meg for this refresher course. I used to do far more canning when I had a young family but unfortunately it has been a number of years. This is something I want to be doing again and watching you has been a great reminder. And to all those people out there that are on your own again later in life canning is a great way to buy in bulk, so it is cheaper, and preserve in smaller portions. I usually can in pints as I am a widow with grown children. Thank you holler family for reminding me of the joy of producing and eating something grown and raised by my own hands
Meg is such a good teacher, I've personally been doing exactly what she did on this video for years, but I had to watch anyway. Love the Hollars videos.😅
Thank you for going through the canning process so thoroughly. I used to can when my kids were young, but it has been so long that this is a great refresher course. I plan on canning this coming summer so I can give canned products to my kids and grandkids, and I am carefully watching these videos. You are a great teacher.
Thank you Meg for taking the time to walk us through this process... I know that it would be much faster and easier for you if you weren't videotaping this for us. Blessings on your day Kiddo! 🌻🐛Carolyn in Ohio 💕
I love having pints and quarts of any broth on hand. Pints of chicken broth are great to drink when you're feeling peakish, quarts are used for cooking anything. Store bought bone broth is expensive and has unknown additives.
I agree with your slow approach to removal of jars of stock and meats from the canner after processing. I wait for ALL bubbling to end. Leaving the jars in the canner with the lid off for several hours never causes sealing problems.
Congratulations on your pregnancy! I love watching you and Ben and family. I just started canning and look to your videos for help. Thank you for what you do!
Your family melts my heart ❤️ I realize there is so much work behind the scenes that we don’t know about but your family truly cares about each other and the “beautiful people “ that get super excited to see your videos! Good job! Keep being real! Meg take it easy as you are growing a human
A wonderful video, Meg! I've canned for about 35 years, but only started canning meat a few years ago! You are thorough and a great teacher.👍 Thank you for encouraging younger generations to preserve their own food!
Meg, you can like me 👍. It’s so refreshing to see the younger generation doing life old style. Your broth & lard look fantastic. You rock my dear 🤩🤩👵🏻👩🌾❣️
Thank you so much Meg for throughly explaining the steps and process of canning beef and broth!!! I have never tackled canning any kind of meat, but after watching you I feel I could if I had access to that much meat. You are so knowledgeable with canning veggies, meat, and broth. Thank you so much for all the time it took you to do all this work. I know just from canning veggies, it is very labor intensive and I appreciate your work!!!!❤🥰 Thank you so much!
For years i worked in a fine dining kitchen. When they roasted bones, they added a few small smears of tomato paste on the bones. Just a little kick of flavor.
Very interesting Meg . I learn a lot from you. You could write a book. I’m so happy for what I learn from you, and Ben . You have a busy weekend ahead. Don’t forget to take care of your self. Don’t overdo. Your amazing Meg , but you must rest also. Love ❤️ you and your family ❤
❤ Wonderfully done Meg. I want to share this video with a very good friend who has yet to pressure can with her canner. For me, the broth making is my new learning process. You have the ❤ of a teacher and a patient style. Love and hugs to your household.
My husband, who was raised in the sugar cane growing area of southern Louisiana, talks about the job he and his brothers had during the cane harvest. They were stationed around the outside of the field in order to shoot the rabbits that had been living in the field. Then they cleaned their bounty and brought it to their grandmother. Grandmother took over and processed the meat, canned most of it, and used it throughout the year. Grandfather got the skins, which he tanned and used for various projects, and the pigs got the offal.
I must say again, along with everyone else, you did an awesome tutorial sprinkled with spices and generous kindness all pressure cooked with seasoned wisdom & gracious humor. Blessings to you and Ben, y'all's kids and the little one on the way. I'm looking forward to seeing a sister for miss Buggy. God willing and certainly His Devine blessing. Plz keep the videos coming. Looking forward to seeing your next one. ☝️🙏🙌💪❤️🎯🤠🇺🇸
Thank you! Very helpful. It is so scary when your a newbie with canning. I just get so intimated with the rules and think omg I'm gonna poison everyone with my canned goods. It seems easy but yet somewhat complicated. Love you wishing you an easy pregnancy and birth!
You did an excellent job of explaining as you go. No over-speak - just the correct information. Wow.....I imagine a lot of people will benefit from this very important video. Thank you Meg for taking the time to do this. 🌿🌺🌿🌺🌿
Meg, you & Ben are youngsters. How are you two California's so brilliant when it comes to homesteading & cooking? Love to you all. ❤️ many 💙 prayers for you 🙏🏻 all daily. Nurse Judi in Scottsdale AZ and Eucharistic Minister 🙏🏻 ❤️
MEG! You are an amazing teacher and so very talented in the kitchen. Love when you share your methods of canning, cooking, and all the things in the kitchen. ❤ Oh if miles weren't so long; I'd totally come and have you as a mentor. You remind me of me in the kitchen. Continue doing these videos. ❤
Hey Meg and Ben. I know this is late, but The Bearded Butchers will help you with any animal to break down, they are amazing. Also, love to watch you guys,. Your family is truly a blessing to watch.
Thanks so much for showing how you do this Meg! I learned a lot about how to can meat and make broth with meat and then bones. Slow and steady is the name of the game with canning. That's great to know. Slow jiggling for 1hour 30 minutes. Put the beef bones in a roaster at 350°F until they look good and roasted (couple of hours). Put all of it in the stock pot with an onion, 2 carrots, 2 celery ribs, 2 Tbls. whole black peppercorns, 3 bay leaves, and couple cloves of garlic. Fill with water and boil and then simmer for a couple hours. When the canner is done just turn off the heat and let it totally cool down. Simmer it again the next day and turn off the burner when you go to sleep. Ditto the next day. Let cool. Take out large bones, carrots, celery, and onion, and strain through cheesecloth. Pour cooled liquid into jars and refrigerate to let fat harden on top and taken off fat to use to flavor things. The broth below can be canned in jars. Too much fat in broth can interfere with the lids sealing and having proper temperature distribution in the jars. The canned broth will be less thick because the gelatin will break down somewhat from being canned. Take time letting it cool once the pressure is off the canner after it has processed. Lift the jars out while they are still warm onto towels overnight. Heat the broth to a boil and pour into jars and put into hot water of canner. Make sure to clean edges of the jars with one inch head space before you put the lid on with snugged rings to put them in the canner. You have to have at least 4 quarts of stuff to process in the canner, no veggies in the jars, just broth, and then the processing time is only 25 minutes! Thanks for the tip about removing the rings after they are fully cooled. Another wonderful video from the Hollar homestead! Thanks Meg! Great that you listed the canning books you use.
Thank you Meg. I thoroughly enjoy all the videos of your family. You are a very ambitious young woman with a beautiful family. May God continue to bless you all.
You are an amazing young lady. You and your equally amazing husband are my favorite couple. CONGRATULATIONS! again on having another bundle of joy on the way to add to your amazing family.
I have the same canner. I just finished a batch of chicken stock from chicken backs and leg bones from the freezer, and a batch of spaghetti sauce from my tomatoes from last year's garden. I used a roaster pan this time instead of the pot for the suce, as I saw in one of your previous videos. Game changer! No more THICK burned bottom. Only a little bit in the corners. I get to put away/share 10 pints of sauce and 6 quarts of chicken stock. The guide with the canner also has basic recipes in the back to help you start canning, so you don't have to rely on the internet or buy a separate book.
Thank you Meg for sharing. I can no longer do these things but to made it so interesting that I was completely inspired by what you did. Blessings. 💕🙏🏻💕
Meg, I don't recall seeing you show people how to do chicken feet. I was turned off by it for years, however. This past summer my husband butchered 54 chickens over the summer kept all the feet. We did 26 hour boil and the gelatinous broth it created was so fantastic, I will continue to do it now. Won't lie I scrubbed and scrubbed on the feet several times before I decided they were clean enough. Was a learning curve I had to overcome. But at 54 all I can think now is how I wasted 30 years not making that broth
Meg, do you ever rest girl, nice to see you doing this, it reminds me of my mother and grandmother who would do all this, the old saying waste not want not, hope 2024 brings you,Ben and the kids a great season and keep safe and healthy.❤️🇬🇧🙏
Meg, thank you for this video. I’ve been canning for years, one thing you might try is wearing dish gloves when canning. The gloves really help when dealing with all the hot liquids and the hot jars, you can touch the jars and tighten the bands and you don’t feel the heat. Love watching your family grow 💕
I want a Meg Hollar cookbook! Your instructions are flawless. So easy to watch and follow. Not only do you give guidance on what to do, but why. The cookbook I want would just be a companion to your videos.
Meg, It was great to see you doing another video. Even though I just got done doing 16 quarts of turkey broth from carcasses and other bones, I still wanted to watch you. Love seeing your family grow. You guys have sacrificed alot and worked hard already to make it. And all of you are doing great and set a great example!!!
I agree that is delicious from the fat,I hate going by meat dept in the store. I go to butcher shops when I can but i like them to leave the fat alone. This last weekend the cooked the deckle end of a brisket and next morning sliced with slicer, its so good and it was 53.00 and I justify it by how many meals we get out of it we put some of the sliced in the freezer and we still have the flat end to cook it up.
💨⛈️🌧️ 🧊 🌧️🌊☔💨🌊🧊🌧️Hey 👋🏻 from the Blue Ridge & Spruce Pine Mountains⛰️☔Sounds great 😋 Definitely might try it... 😀 Hope everyone is well and see y'all next time 👋🏼🤗😊💕 Good Evening & Night, y'all 💕🌆🌃🌌🌉&🌄🌞🌇 Oh! Quick question, Megan do you have a 📌 terest? If so, mine is ... ⭐Stacy Ray⭐ StacyWheeler357 Thank You 😊 & God Bless 🙏🏼🫶🏼☺️ 27:12
A bit over a year ago you did a video on how to use a canner. Based on that, I went and bought a Presto canner like yours, and started canning garden produce. Now you make me want to go and buy some cow bones. Thank you for showing us how these things can be done, and giving us some of the confidence needed to try them.
I am enjoying so much with your family and the newer things that are available for processing these days. 50 years ago, we called the weight the peacock. AT least in the Pacific Northwest.
Hey Hollers, super great job juggling all the pots of goodness👍! People forget how much nutrients are in bones alone🫢. Ya'll be eating good food for the winteretc Thank you❤. JO JO IN VT 💞
Meg you are amazing and you explain very clearly and I could watch you all day canning and cooking. Where do you get your energy from? you are at the stove all day and doing breakfast, lunch and dinners in between. I feel like I do not achieve much. Sometimes when I get tired I think 'hey! look at Meg she gets so much done in a day, move it' and off I go. Thanks Meg for sharing all your knowledge, you sure are teaching a 65year old a lot. Greetings from the UK.
Thank you so much! It’s been a few years since I’ve done any canning ( kids are gone and I went to the mission field for 10 years) I’m looking forward to starting back Blessings to you and your beautiful family♥️
Excellent video Meg. I followed a woman who was a custom cake caterer and her cakes were incredible works of art. And after a couple of years, she did a cake class online. She has all her flavors of cakes recipes along with tips and tricks and equipment and then her recipes for filling and her famous butter cream recipe and tips and tricks for curating all the flavors and all equipment for the decorating part which was her forte. And people buy her classes. And once you buy a class you own that class and you can always refer to it. The purchaser is blocked from sharing the classes in any way. I am not sure how she did that but it is do-able. I was thinking that this would be something you might consider doing now or sometime in the future (like maybe when you are not with child or dealing with an infant).
Thank you Meg for sharing your talent and your creative expertise. Blessings to you, Ben and your awesome kids. Y'all are so wonderful. Hope and pray that the Hollars have a bountiful 2024. ☝️🙏🙌💪❤️🤠🎯
Amen!
Buggie yelling "strain" was most helpful! She is so blessed to have such a great mom.
Meg is such a great instructor. She gives instructions that are clear and concise without a lot of extra talk and b.s. She just acts like she's chatting with you instead of talking down to you. And most importantly, you can tell she knows what she's doing. I hate you tube videos where the person makes a video telling others how to do something and you can tell they have never done it themselves! And just a heads up, always check the gasket on your pressure canner. Many years ago mine wasn't seated properly and while I was canning a batch of beans the lid blew through my kitchen ceiling. Jars, beans, glass, and boiling water blasted everywhere. If I would have still been standing or sitting nearby I would have been badly burned. Scared the heck out of me so I'm always very cautious now.
Even if you don't have your own steer, you can use your Thanksgiving turkey carcass. Using Meg's roasting method I've got 6 pints of beautiful golden turkey broth on my shelves. Thanks!
I did this too! Only I used an instapot recipe, then canned it. Next time I'll try roasting the carcass
YES!!! I make my own poultry bone broth too in my very large instant pot. I do buy chicken feet and necks to add to my bones. The gelatinous is so much better adding the feet and necks! @@n3rdygrl
I even freeze rotisserie chicken carcasses so I can do up chicken stock when I get enough….and I bag up veggie ends/trimmings so I can throw them in as well
@@Liangelus Yes! I do that too.
❤❤❤🎉🎉🎉 Thanks so very much Meg! I appreciate you doing this video and àll the Great tips! Hope you have a great year in 2024!!!😊😊😊🎉🎉🎉
Meg your knowledge, comfort and expertise in the kitchen is that of someone twice your age! I admire you more than I can say.
Love,love,love the Meg cooking videos. You are so organized; your presentation is clear & you are just fun to watch. Thank you!
Thank you Meg for this refresher course. I used to do far more canning when I had a young family but unfortunately it has been a number of years. This is something I want to be doing again and watching you has been a great reminder.
And to all those people out there that are on your own again later in life canning is a great way to buy in bulk, so it is cheaper, and preserve in smaller portions. I usually can in pints as I am a widow with grown children.
Thank you holler family for reminding me of the joy of producing and eating something grown and raised by my own hands
I dont normally watch cooking videos but i enjoy watching Megs
THANK YOU!!! Im one of the ones who has asked for a meat canning video! You're the best, thanks Meg.
Meg,
You are brilliant in the kitchen! How blessed your family is to sit down to meals you've made every day! ❤
Meg is such a good teacher, I've personally been doing exactly what she did on this video for years, but I had to watch anyway. Love the Hollars videos.😅
Never hurts to can water in jars if you need to fill a canner . Canned water is good to have on hand too.
Excellent idea!
Your canning info has helped me greatly. I haven't canned in decades and this video gave be all the basics and info to start again. Thank you!
Thank you for going through the canning process so thoroughly. I used to can when my kids were young, but it has been so long that this is a great refresher course. I plan on canning this coming summer so I can give canned products to my kids and grandkids, and I am carefully watching these videos. You are a great teacher.
Meg, God has blessed you with exceptional abilities! And you do it with such joy!
I love the way you explain and show us “how to”, it makes it so much easier to can. Thank you so much.
Thank you Meg for taking the time to walk us through this process... I know that it would be much faster and easier for you if you weren't videotaping this for us. Blessings on your day Kiddo! 🌻🐛Carolyn in Ohio 💕
I love having pints and quarts of any broth on hand. Pints of chicken broth are great to drink when you're feeling peakish, quarts are used for cooking anything. Store bought bone broth is expensive and has unknown additives.
What an accomplishment for your family! Congratulations and thanks to Meg for showing us the final steps to preserve the beef you raised.
Thank you Meg! I am a newbie at canning, and am addicted! It is so nice knowing what is in your food! My canner is just like yours! 🥰
I have the same also purchased 11 years ago. It cost $75 then but now sells for a lot more.
@kaydefreese7586 And no doubt you have saved a great deal over $75 since you bought it! Smart purchase!
I agree with your slow approach to removal of jars of stock and meats from the canner after processing. I wait for ALL bubbling to end. Leaving the jars in the canner with the lid off for several hours never causes sealing problems.
Congratulations on your pregnancy! I love watching you and Ben and family. I just started canning and look to your videos for help. Thank you for what you do!
Pregnant? Hmm…. What episode was that?
It was a reply she left for someone congratulating them.
Your family melts my heart ❤️ I realize there is so much work behind the scenes that we don’t know about but your family truly cares about each other and the “beautiful people “ that get super excited to see your videos! Good job! Keep being real! Meg take it easy as you are growing a human
A wonderful video, Meg! I've canned for about 35 years, but only started canning meat a few years ago! You are thorough and a great teacher.👍 Thank you for encouraging younger generations to preserve their own food!
Meg, you can like me 👍. It’s so refreshing to see the younger generation doing life old style. Your broth & lard look fantastic. You rock my dear 🤩🤩👵🏻👩🌾❣️
It’s magic here’s the Hollars
I’ve canned for years, but I still learned some tips. Thank you!!
Same here … she’s AMAZING ‼️👵🏻👩🌾❣️
Thank you so much Meg for throughly explaining the steps and process of canning beef and broth!!! I have never tackled canning any kind of meat, but after watching you I feel I could if I had access to that much meat. You are so knowledgeable with canning veggies, meat, and broth. Thank you so much for all the time it took you to do all this work. I know just from canning veggies, it is very labor intensive and I appreciate your work!!!!❤🥰 Thank you so much!
You rock momma! May is coming! So talented 👏 and thorough. Thanks. ❤
Excellent video! If you don't have a full canner of jars, you can fill it up with jars of water to can for long-term emergency storage.
I could watch Meg and learn from her amazing knowledge all day. Thank you for sharing so much great stuff with us!
For years i worked in a fine dining kitchen. When they roasted bones, they added a few small smears of tomato paste on the bones. Just a little kick of flavor.
Very interesting Meg . I learn a lot from you. You could write a book. I’m so happy for what I learn from you, and Ben . You have a busy weekend ahead. Don’t forget to take care of your self. Don’t overdo. Your amazing Meg , but you must rest also. Love ❤️ you and your family ❤
❤ Wonderfully done Meg. I want to share this video with a very good friend who has yet to pressure can with her canner. For me, the broth making is my new learning process. You have the ❤ of a teacher and a patient style. Love and hugs to your household.
I love your canning sessions, keep up the good work.
Buggy is the sweetest little princess I know just love her active ness.
I forgot, I introduced your channel to my niece, now she cannot get enough of Miss Buggy. She is so, so smart. All your children are.
My husband, who was raised in the sugar cane growing area of southern Louisiana, talks about the job he and his brothers had during the cane harvest. They were stationed around the outside of the field in order to shoot the rabbits that had been living in the field. Then they cleaned their bounty and brought it to their grandmother. Grandmother took over and processed the meat, canned most of it,
and used it throughout the year. Grandfather got the skins, which he tanned and used for various projects, and the pigs got the offal.
Thank you for canning today, you make it look so less stressful. Keep canning for me to gather the confidence to start my own canning journey! ❤️🙏
I must say again, along with everyone else, you did an awesome tutorial sprinkled with spices and generous kindness all pressure cooked with seasoned wisdom & gracious humor. Blessings to you and Ben, y'all's kids and the little one on the way. I'm looking forward to seeing a sister for miss Buggy. God willing and certainly His Devine blessing. Plz keep the videos coming. Looking forward to seeing your next one. ☝️🙏🙌💪❤️🎯🤠🇺🇸
Thank you! Very helpful. It is so scary when your a newbie with canning. I just get so intimated with the rules and think omg I'm gonna poison everyone with my canned goods. It seems easy but yet somewhat complicated.
Love you wishing you an easy pregnancy and birth!
Thanks Meg!❤ Might do some meat just in case the power goes out.
You did an excellent job of explaining as you go. No over-speak - just the correct information. Wow.....I imagine a lot of people will benefit from this very important video. Thank you Meg for taking the time to do this. 🌿🌺🌿🌺🌿
Thank you for sharing with us all😊
Thank you! I love the way you explain the why's of you doing certain things.
You are one busy lady!❤
Meg, you & Ben are youngsters. How are you two California's so brilliant when it comes to homesteading & cooking? Love to you all. ❤️ many 💙 prayers for you 🙏🏻 all daily. Nurse Judi in Scottsdale AZ and Eucharistic Minister 🙏🏻 ❤️
Thanks for a great teaching video. You really take the fear out of canning. Congrats on the new baby! You have a lovely family.
Like miss wolfy said always always whip the rim she is the one who got me hooked on canning
MEG! You are an amazing teacher and so very talented in the kitchen. Love when you share your methods of canning, cooking, and all the things in the kitchen. ❤ Oh if miles weren't so long; I'd totally come and have you as a mentor. You remind me of me in the kitchen. Continue doing these videos. ❤
Thank you ! We are still getting started with pressure canning and it can feel a bit overwhelming so again THANKS SO MUCH
Hey Meg and Ben. I know this is late, but The Bearded Butchers will help you with any animal to break down, they are amazing. Also, love to watch you guys,. Your family is truly a blessing to watch.
Thank you Meg, and CONGRATULATIONS to you and your family on the new addition 🎉❤❤
"LET'S EAT" thank you stay safe ALL
Beef, beef,and more beef. But now to reap the reward of your harvest for a year. 👏👏👏👏
Thanks so much for showing how you do this Meg! I learned a lot about how to can meat and make broth with meat and then bones. Slow and steady is the name of the game with canning. That's great to know. Slow jiggling for 1hour 30 minutes. Put the beef bones in a roaster at 350°F until they look good and roasted (couple of hours). Put all of it in the stock pot with an onion, 2 carrots, 2 celery ribs, 2 Tbls. whole black peppercorns, 3 bay leaves, and couple cloves of garlic. Fill with water and boil and then simmer for a couple hours. When the canner is done just turn off the heat and let it totally cool down. Simmer it again the next day and turn off the burner when you go to sleep. Ditto the next day. Let cool. Take out large bones, carrots, celery, and onion, and strain through cheesecloth. Pour cooled liquid into jars and refrigerate to let fat harden on top and taken off fat to use to flavor things. The broth below can be canned in jars. Too much fat in broth can interfere with the lids sealing and having proper temperature distribution in the jars. The canned broth will be less thick because the gelatin will break down somewhat from being canned. Take time letting it cool once the pressure is off the canner after it has processed. Lift the jars out while they are still warm onto towels overnight. Heat the broth to a boil and pour into jars and put into hot water of canner. Make sure to clean edges of the jars with one inch head space before you put the lid on with snugged rings to put them in the canner. You have to have at least 4 quarts of stuff to process in the canner, no veggies in the jars, just broth, and then the processing time is only 25 minutes! Thanks for the tip about removing the rings after they are fully cooled. Another wonderful video from the Hollar homestead! Thanks Meg! Great that you listed the canning books you use.
Thank you Meg. I thoroughly enjoy all the videos of your family. You are a very ambitious young woman with a beautiful family. May God continue to bless you all.
Thank You so very much!
Thank you for demonstrating safe canning methods. Bravo!
Ben know how to do all this too.He has had the best teacher 😂❤
You are an amazing young lady.
You and your equally amazing husband are my favorite couple.
CONGRATULATIONS! again on having another bundle of joy on the way to add to your amazing family.
Thank you Meg. So much attention to detail and the explaining the why of what you are doing. Great job
Very useful info. Thankyou Hollar's.
I have the same canner. I just finished a batch of chicken stock from chicken backs and leg bones from the freezer, and a batch of spaghetti sauce from my tomatoes from last year's garden. I used a roaster pan this time instead of the pot for the suce, as I saw in one of your previous videos. Game changer! No more THICK burned bottom. Only a little bit in the corners. I get to put away/share 10 pints of sauce and 6 quarts of chicken stock.
The guide with the canner also has basic recipes in the back to help you start canning, so you don't have to rely on the internet or buy a separate book.
Home canned broth IS THE Best!! Thanks Meg. 💞
Thank you so much Meg for sharing your knowledge and just plain Ole wonderfulness with us! You are amazing. ❤
Thank you Meg for talking the time to do this.❤❤❤
Thank you Meg for sharing. I can no longer do these things but to made it so interesting that I was completely inspired by what you did. Blessings. 💕🙏🏻💕
Excellent video and love your layed back style thank you .
Meg, I don't recall seeing you show people how to do chicken feet. I was turned off by it for years, however.
This past summer my husband butchered 54 chickens over the summer kept all the feet. We did 26 hour boil and the gelatinous broth it created was so fantastic, I will continue to do it now.
Won't lie I scrubbed and scrubbed on the feet several times before I decided they were clean enough. Was a learning curve I had to overcome. But at 54 all I can think now is how I wasted 30 years not making that broth
Meg, you are an excellent teacher. Thanks for the precise instructions!😀
Meg, do you ever rest girl, nice to see you doing this, it reminds me of my mother and grandmother who would do all this, the old saying waste not want not, hope 2024 brings you,Ben and the kids a great season and keep safe and healthy.❤️🇬🇧🙏
Hi Meg, I love to watch canning!
Meg, thank you for this video. I’ve been canning for years, one thing you might try is wearing dish gloves when canning. The gloves really help when dealing with all the hot liquids and the hot jars, you can touch the jars and tighten the bands and you don’t feel the heat. Love watching your family grow 💕
I want a Meg Hollar cookbook! Your instructions are flawless. So easy to watch and follow. Not only do you give guidance on what to do, but why. The cookbook I want would just be a companion to your videos.
Thank you 🙏 ❤
THANK YOU MEGAN THIS WILL BE VERY HELPFUL 😊
Meg, It was great to see you doing another video. Even though I
just got done doing 16 quarts of turkey broth from carcasses and other bones, I still wanted to watch you. Love seeing your family grow. You guys have sacrificed alot and worked hard already to make it. And all of you are doing great and set a great example!!!
I agree that is delicious from the fat,I hate going by meat dept in the store. I go to butcher shops when I can but i like them to leave the fat alone. This last weekend the cooked the deckle end of a brisket and next morning sliced with slicer, its so good and it was 53.00 and I justify it by how many meals we get out of it we put some of the sliced in the freezer and we still have the flat end to cook it up.
thanx
Excellent video, thank you!
Thank you for sharing your time with us 😊. Love from Virginia.
One of the First 😄👏🏼 0:02
💨⛈️🌧️ 🧊 🌧️🌊☔💨🌊🧊🌧️Hey 👋🏻 from the Blue Ridge & Spruce Pine Mountains⛰️☔Sounds great 😋 Definitely might try it...
😀 Hope everyone is well and see y'all next time 👋🏼🤗😊💕 Good Evening & Night, y'all 💕🌆🌃🌌🌉&🌄🌞🌇
Oh! Quick question, Megan do you have a 📌 terest?
If so, mine is ...
⭐Stacy Ray⭐
StacyWheeler357
Thank You 😊 & God Bless 🙏🏼🫶🏼☺️ 27:12
@TheHollarHomestead
Thank You Megan for the heart ❤️ 27:12
So informative, your explanations are so clear and understandable. Thank you very much❤❤❤
Absolutely clear with all the data one needs! I hope the second round of storms wasn't too bad🙏
A bit over a year ago you did a video on how to use a canner. Based on that, I went and bought a Presto canner like yours, and started canning garden produce. Now you make me want to go and buy some cow bones. Thank you for showing us how these things can be done, and giving us some of the confidence needed to try them.
Meg, you really explain the canning.process nicely. It is very understandable. I learned 50 years ago at my Granny and great Aunts and Mom and Aunts.
I am enjoying so much with your family and the newer things that are available for processing these days. 50 years ago, we called the weight the peacock. AT least in the Pacific Northwest.
Thank you Meg and Ben. Appreciate you guys. So enjoyed this. More then you know. So worth listening to Meg.
It is nice to see you more Meg ❤❤
Your little girl Buggie is adorable. She wants to be in helping doing everything. Train them up at a young age.
Hey Hollers, super great job juggling all the pots of goodness👍!
People forget how much nutrients are in bones alone🫢.
Ya'll be eating good food for the winteretc
Thank you❤.
JO JO IN VT 💞
Meg you are amazing and you explain very clearly and I could watch you all day canning and cooking. Where do you get your energy from? you are at the stove all day and doing breakfast, lunch and dinners in between. I feel like I do not achieve much. Sometimes when I get tired I think 'hey! look at Meg she gets so much done in a day, move it' and off I go. Thanks Meg for sharing all your knowledge, you sure are teaching a 65year old a lot. Greetings from the UK.
I have seen many bone broth canning videos but yours is only the one who showed me that it can cook fouling several days. Loved your helpful help.
Thank you so much!
It’s been a few years since I’ve done any canning ( kids are gone and I went to the mission field for 10 years) I’m looking forward to starting back
Blessings to you and your beautiful family♥️
Thank you, Meg! I p!an to do a lot of canning this year!
Meg, so much work you do to care for your family! You are amazing!!!!
Meg, you’re a great teacher! You make it seem so uncomplicated. Thank you!
Meg, you simply amaze me !!
Excellent video Meg. I followed a woman who was a custom cake caterer and her cakes were incredible works of art. And after a couple of years, she did a cake class online. She has all her flavors of cakes recipes along with tips and tricks and equipment and then her recipes for filling and her famous butter cream recipe and tips and tricks for curating all the flavors and all equipment for the decorating part which was her forte. And people buy her classes. And once you buy a class you own that class and you can always refer to it. The purchaser is blocked from sharing the classes in any way. I am not sure how she did that but it is do-able. I was thinking that this would be something you might consider doing now or sometime in the future (like maybe when you are not with child or dealing with an infant).