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Canning Four Different Meats & Beans With Linda's Pantry
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- Опубліковано 26 лип 2019
- So today I am sharing a video on how I canned up meat that needed to be used or preserved so here we go :)
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Linda, I'm laughing. "It smelled like Alpo and all the dogs came in..." I do agree that par-cooking meat looks so much prettier and tastes better. I did corned beef for the first time about two weeks ago. I had 6 of them in the freezer that I got from Walmart on sale at $0.98/lb in March! I couldn't find any approved recipe but I did it anyway. I just made sure to keep my chunks on the smaller side, like yours.
Now THAT'S my kind of canning! This is fabulous. I'm inspired again. Canning is such a joy. It must be 'in the blood'. haha Thank you for sharing.
This is the 1st time I have watched your video and it felt like you were home. It’s so strange I felt lonely watching you in your new home as a single lady, compared to your oldest videos. I guess being alone for me is like jumping into my fear but you have shown that woman can reinvent themselves and be happy 😃
Love the varied selection all canned at one time. Perfect for one or two people. Not an overload of any one thing!
Hi Linda, WOW!! I am so happy that I checked your channel. I must have missed all these wonderful videos in my notifications. This video is amazing. You certainly deserve the canning of the year award. Actually maybe canner of the decade award!! ;-) So glad to hear you recommend folks refer to the Ball Canning books for correct information. They're the best. Thanks for all the wonderful information that you share! You're the best!! Love, Mary
Ball Complete Book of Home Preserving page 382 lists the PSI for different altitudes! According to All American Pressure Company... their canners are "weight gauged". The pressure dial is reference! This book is the best book - You all should have a copy of it. I still see good used copies at Abe's used books for just a few $$ + shipping! New copy is still around $23.00 +tax + shipping depending on where you find it.
I only cook beans like this after seeing your video years ago. So easy, inexpensive and it saves SO much time! Keep the videos coming! 🥰
Hi Linda. It's Sunday morning and I'm drinking my coffee and enjoying this canning video. I have the next size smaller All American canner and love it! You made an excellent point regarding leaving the hot canner on the burner and cracking the lid to release steam. I lose liquid out of the jars if I skip that step. The Ball canning books are really helpful and you have inspired me to start cleaning out my freezer! Also the wide mouth pints are perfect for two people. I use the quarts for cooking for company. But I do can quarts for green beans. Note: these canners are heavy! So at my age, I can manage the model 915. Keep these canning videos coming :-)
Its Sunday for me too and im having coffee w Linda 😉 figuratively. I got my All-American 921 for my birthday and have been a bit anxious about pressure n ut itching to do it. This video has inspired me to JUST DO IT! Ty for reiterating the lid advice about releasing steam AFTER its fome down off of pressure. Newbies like me appreciate CONSTANT REMINDERS. Mrs Volfie is in my head saying ALWAYS, ALWAYS DE-BUBBLE & WIPE THE RIMS OF UR JARS!
I'm so glad you mentioned the meat loaf experience. I've seen other channels do this but being a beginner I was hesitant on trying it. I've canned Corned beef chunks and the family loved it. I haven't canned beans yet and I must. Keep the canning videos coming! Thank you.
Love your canning videos!
Linda, this was perfect timing! I just went out and bought some country style pork ribs tonight and was wondering about canning them up. Thank you for your videos! You've taught me so much, and given me so much confidence over the past year since I found your channel. Cheers!
Great video Linda! Now please explain how you par-cooked each meat. Thank you
Just bought more tattler lids and they have changed their directions. They say to let it sit for 3 to 5 minutes or until it has stopped bubbling then tighten the metal band. Wouldn't hurt to go to their site and check.
Thx for the heads up!
Love the canning jars that you put you're pulled pork in... beautiful 😊 Love all of your videos.
Your canning videos are some of my favorite ones to watch. Thank you very much !
Linda your videos are awesome. Your canning videos are so informative for an inexperienced canner to follow. You don’t leave anything out. From start to finish it is easy to follow you. You tell the amount your canning and what to expect. Thank you very much. How do you like the tattler lids have never used them. You have good liquid in your jars. My beans are sometimes dry, what if I dont have enough liquid?
Caroline Hatley not enough liquid. Take out 2-3 and add liquid to shoulder ring of jar.
Thank you! Fantastic video - I'm learning a lot about canning from you.
Linda, thank you so much for the video. You answered all o of my pressure canning boo- boo's. I have done corn and green beans after I watched your videos.
Dinner time for the dogs. Lol
Thank you Linda so much for sharing this video. Really informative. 😊
I appreciate your expertise and tips you give us. Thank you very much.
Lots of good information in this video. Thank you for making it!
Thank you!
Nice canning video. I agree with parcooking the meat. Much better!!!
This is impressive Linda!
Thanks for recommending better than bouillion, it is delicious
Really appreciate all the insight. Valuable.
I love your canning videos! I'm not canning anything this weekend but you did give me pause to go check my freezer. I think I've had some chicken in there for a while.
Love your videos and are so helpful.
Linda, how are you par cooking the meat? Boiling, roasting, baking? I would like to see how you actually do it. Thanks.
I love canning but I've never done meats. Great video 🤗
I have small amounts of beef and pork I want to can. Thanks for this video assuring that I can can them at the same time (following all safety and cleanliness procedures, of course). Inevitably, if I do a video, someone will ask me to teach them how to can. Uh, uh. I will send them to your channel, knowing they will learn how to can safely. Big thank you. (:
I’m sorry I spoke into my phone,will you please show the loading of the canner and how you need to grease the lid on the all American and what not
I'd love to see how the dehydrator looks and works
Hope you are well!
Linda will you please show how you load the canner and hold the lid needs to be greased and what not I know you’re canning videos
Linda, can you specify how much bouillon you use how much water for broth? Thanks much!!
Paula look at package directions. Usually 1 cube/Tbsp per cup h2o.
@@edieboudreau9637 Thank you for the recommendation. People tend to make broths their own way and Linda is SUPER about getting flavors spot on. Since I've never used bouillon before and when canning, her advice is like gold in our house, lol. Thanks again! ☺
Hi, I just finished canning potatoes the other night. As the timer buzzed, the hydro went out.
Brenda Cowell perfect timing then. Lol
When you mention the measurement for the beans, is that dry or soaked? And soaked for how long?
Love the videos! I know this is a bit off-topic, but I was wondering if you can your broths in quart or pint jars? I see you have stepped down to canning in pints, which makes a lot of sense now, but as far as broth, would quarts be more practical? I ask because of my own situation. I am in the same category as you as far as the number of household members. And, as usual, I am probably over thinking this!
quarts
Hi Linda, thanks so much for your very informative videos; they have been a blessing to me. Quick question, did you can the pinto beans raw?
Linda love your videos been watching for years. Question : using the same flavor broth does that not make the meat taste a lot alike ? Just asking ?
mope not at all
Hi Linda! You may have already been asked this question before. Regardless, I have been curious... Why do you always seem to only can a couple of jars with the tattler lids instead of using them for an entire batch? BTW, I LOVE LOVE LOVE your videos. Thanks so much for sharing your knowledge and RECIPES!
I never give out my jars with the cat lids because I won't get them back so I always have some with and some without if it's a canning session I know for sure I am keeping all of it they can all have tattler lids. And in fact I've done several canning session off camera that are totally tattler lids and Sumner on camera
What are the portion of water to the better than bouillon in your pan?
Hi, Linda! New subbie here! Been binge-watching your videos and I'm hooked! Learning to preserve. I've started slow with refrigerator pickles and dehydrating.
One question I have that I can't find an answer to is about OXYGEN ABSORBER PACKS. What brand? What size? What kind is safe? American-made brand? Do you have a link? Thanks!!
PS- Love the dehydrated camping meals you did a while back. My deer hunters need those!!
You are beautiful! Thanks for these awesome vids.
Thank you so much
My grandma would can fried okra she would batter and fry it then cann would you know how she would’ve done that? I have got to try the meat looks so good
How do you find out what sea level your at for where you live I’m in Houston texas
Hi Linda, how long do you pressure can the half pints
@Deborah Davis thks, I've been canning over 39 yrs, but I think I had a senior moment 😌
I have never canned before but am looking to try it soon. Canning supplies are very expensive in Australia so I have been interested in the tattler lids. Do you not trust them for meat? Are there foods that are unsuitable for the tattler lids?
Thank you for any help.
Curious.....you can add bb que sauce to pulled pork instead of broth right ?
Hi Linda,
Dry Browned hamburger meat does that taste good in a jar?
Linda, really enjoy your vids. My question is about your pint jars. What brand are they? I love the wide shoulders. I have never seen a canning jar like that. Where can I buy them? Thanks.
Hi Linda, I have a question.. I am at 300’ altitude. I am planning on moving to approximately 2800’ above sea level... I would like to pressure can most of the contents of my freezer before the move... do you know if I would use the 2800’ or 300’ altitude directions.. I am leaning to the 2800’... I would hate to loose the seals going so much higher.. thanks..
May I reply? You will pressure can at your altitude now. Once they are canned, it doesn't matter their destination. Best regards.
Thank you for the help
Is there any reason not to use Thrive bouillion for canning?
Is that corned beef that's already been corned? Like what we eat during Saint Patrick's Day?
I've been wanting to can pulled pork, but worried that it would be so overcooked after cooking and canning, I can't really find any opinions on what it is like after processing. I would love to hear any opinions! :)
I'm gonna do a canning taste test coming up and pulled pork will be one of the items I taste
Awesome! Thank you!
I am canning chicken leg quarts
We must have watched the same meatloaf video! It starts with the letter B. I did it years ago. Mine was ok to eat, but you're right about the smell.
I was wondering about the ground Turkey. Did you season it while cooking it or did you leave it un seasoned before canning?
Also have you ever canned lentils?
I know, I’m not Linda, but I just recently did a lentil experiment! I canned green, brown, and red lentils. The green got too mushy, but I used them to thicken a soup, so all was well. The brown were just right, and the red were slightly tough. (However, I put too many lentils in the jar, so they may have been fine if the liquid to lentil ratio had been better.) As for the turkey, just my 2 cents, but I like to leave mine unseasoned so I can use them in any recipe later on. Sometimes spices can change a bit after canning, so I like to season it as I cook the meal. Hope that helps!
@@jkid9942
Thanks it does help. I accidentally bought 5 lbs of brown lentils instead of split peas on Amazon. I didn't want to return them
Linda, I have a question: Can you dehydrate hamburger ?
I love your channel but as an RN I need to share some knowledge.
The nutritional value of beans is well known. What you may not know is that eating raw or undercooked or improperly soaked beans is dangerous. It could even kill you. It’s estimated that up to 20% of annual food poisoning cases are attributed to consumption of undercooked beans or not soaked & rinsed.
According to the CDC, of the 48 million Americans that will become sick from a foodborne illness this year, 128,000 will end up in the hospital and 3,000 will die. Food poisoning can be a serious health risk, especially for those that have a compromised immune system, the very young and the elderly.
And while it can be difficult to protect yourself from pathogens such as E.coli and Staphylococcus, both nasty bugs that may be lurking in your dinner, food poisoning contracted from raw or undercooked improperly soaked beans is completely preventable. Throughly cooking beans will eliminate any risk.
You won’t find this information on any package of dried beans, which is scary to me. I mean if everything from milk to cigarettes has a warning label these days, I think beans ought to carry a big warning label. If not cooked properly - Do Not Eat!
Beans contain a compound called lectin. Lectins are glycoproteins that are present in a wide variety of commonly-consumed plant foods. Some are not harmful, but the lectins found in undercooked and raw beans are toxic.
While you might assume that consuming raw beans would provide better nutrition, you’re wrong. Beans actually have a better nutritional profile after they are cooked. Beans must be boiled to destroy the lectins.
Lectins are thought to exist to discourage animals and other pests from eating the raw beans or seeds of the plant. Animals are apparently able to smell the toxic lectins. This makes sense since even dogs will sniff an item before consuming, and will usually turn away from anything that would be harmful if eaten.
Unfortunately, humans have no such olfactory sense. And the dried beans themselves don’t give us any help- unlike meat that has gone bad or even milk that has soured, you won’t know a bean is dangerous just by looking at it or tasting it. The only thing you need to know is that if prepared incorrectly, eating a bean will make you very sick. It could even send you to the hospital - or kill you.
Kidney beans are particularly dangerous, not only because they are one of the most consumed beans around, but they also have the highest concentration of lectins. Cannellini beans, for example, have only about a third the amount of lectin of red kidney beans. Even that small amount is still enough to make you sick, however.
The toxin in kidney beans is called phytohemagglutinin (PHA). Your body reacts to this poison by emptying the entire digestive tract as quickly as possible And you know what that means, right? Yup, an epic blow-out coming from both ends! Not the way you’d want to spend a Saturday night, huh?!
So what can we take away from this lesson?
Soak all beans overnight.
Drain the beans before cooking, and change the water.
Cook beans throughly, according to package directions. Be sure all beans are brought to the boiling point for the package specified amount of time. Yes they boil in the canning process but without soaking and emptying the water that jar has a greater amount of the toxin to deal with.
Never eat raw beans of any kind.
Follow these guidelines, and you can safely consume all the beans you like, and get all the health benefits without any of the toxin. Please note that 20% of food poisoning comes from beans. As an RN I never thought much of it till one of my geriatric patients died from PHA. An MD told me he lost a 4year old to the same thing 6 months ago. I started to try your method till my elderly patient died. I no longer even can beans. Like you I don’t like mushy I don’t use a crock pot because on low it doesn’t get to a proper boil. I cook them the old fashioned way my grandmother did. The package & canning book has instructions for a reason.
Thank you. As a person with lupus I appreciate your advice. Lectin are particularly bad for me.
Alpo 😂😂
I’m at 9ft above sea level
Linda, I love your videos. Who makes the music on your channel. I Love the music as well.
When you can corned beef do you use the spices?