I’m so happy I found you about a week or two ago. I was searching for a dry pack potato recipe. It changed my life! I’m so happy about this recipe as well. So convenient for just my husband and me. I’m making it this week. Thanks so much!
So happy you found us too!! And WELCOME to Miller Meadows!! I think that you will LOVE the dry packed potatoes....they are just better in both texture and taste over traditional water packed ones. Happy Canning!!
You are exactly what I needed as far as these cooking or canning shows go! I need somebody to HONESTLY say that an old recipe needs a face-lift! 😂 So far, I've agreed with your changes and this one makes complete since to me! Thank you for your hard work!
I do a lot of off the hip adjustments to my canning projects. I dont like being put in a box of "it MUST only be done THIS way". I encourage safe canning times, but ingredients are very flexible. So glad to have you with us here on Miller Meadows! Welcome!!
I find that as long as I pre soak dried beans and discard the soaking liquid, I no longer have digestive issues from beans. There are indigestible components, which are removed by soaking. I’ve been known to soak for 24 hours, with a water change halfway through 😊 Thanks for sharing the recipe and your skills. Today I plan to dry pack and pressure can potatoes. It will be my first time using my All American 921. It’s been sitting in my garage since I bought it 5 years ago. Lack of confidence is the reason.
That's so exciting though!! You can do this!! The All American canner's are amazing! I hope to own one some day myself....but I've always gotten along very well on my Presto canners, and have no complaints. The really nice thing about All Americans, is that they have no gasket seal to need to replace. And looking forward with supply and shipping issues....I think you will be very thankful you don't have to worry about that. They do take a little longer to heat up and cool off though as they are thicker and heavier....so don't get discouraged or worried if it takes a little longer than you think it should to come to a vent, or get up to pressure! Your gonna do GREAT!! Happy Canning!
My absolute pleasure!! Nobody benefits from false claims....honesty is always the best policy in my opinion. So I never try to convince people that it is all sunshine and rainbows. Meal in a jar recipes are such a blessing to have on your shelves. Good for you that you are still actively canning at this point in life! I hope to continue to be able to can forever also!! Blessing to you sweet lady!!
I make a yummy dehydrated rice with bbq corn, peppers etc…. I think it will be great for me to add to this!! Thank you! Great video, knowledge and recipe. 🎉😊
Happy Thursday, I canned your recipe today! The jars came out beautifully. And the smell in my kitchen is amazing. I will be having burritos real soon. Thank you so much.
I can definitely consider doing a highlight of my most used meals in a jar! Thank you for that video idea and your interest in what we personally use most often for meals!
Lori, (Idk how to spell your name) I have just binge watched a few of your videos (minus time to eat & watch tv with hubby) & I have to say that you should have over 100k subscribers! I left you a long comment/question on an older video earlier today that I'm hoping you can help me with about cleaning used jars we bought. I wish I'd found you weeks ago! I've only canned 4 times now. It took me weeks of watching videos to get the nerve to do it. I'm going to watch my jars weekly to make sure the lids don't lose seal. I did have some siphoning with my jars of soup, both loads, though I brought the temp up slowly & pressure also. I bought some Ball lids & rings just to get started. I ordered some cheaper named lids from Amazon but when they come I may send them back bc I'm ordering ForJars for safety & peace of mind. I should have them in a few days but I only have enough lids for one more canner load right now. I got a Presto pc & have wondered about getting a different weight bc my pressure keeps increasing as time elapses which is annoying to have to keep an eagle eye on it, plus scary bc I'm so new to canning. I just want to thank you for being so detailed & informative without being stiff & boring! You have a great personality & a wonderful laugh. Your wealth if knowledge & experience are completely invaluable & so appreciated! I've watched a few hundred videos in the last few months getting ready to begin canning - you are now #1 on my list (not kidding), giving me a top 5 that I'll try to watch daily if I can. I'm thinking I need to start writing recipes down to keep safe for reference. Especially the little bits of "rebel" that my common sense was telling me should work (bc they work in commercial canning) but I wasn't ready to try on my own yet. Many Blessings from Deborah in West Virginia!
I cant really even begin to tell you what your words mean to me! To hear that how I share things is valuable to others....just blows my mind....because I find myself rather goofy and awkward most times. I do believe that I responded to your question about washing jars that had a film in them? I dont seem to get notified when people respond to my responses....must be a setting on youtube that I need to find yet. I'm kind of bumbling my way through all of this youtube stuff, as I am new to it. So I'm learning this youtube channel thing, while your learning to can! Happy Canning to you!!
Yes. it seems it has plenty in it with those two items. And, I always use fine ground pink Himalayan salt....so Im always cutting my measurement in half. Feel free to adjust to your taste of course....
I absolutely do appreciate your approach to Canning. But for me I would mix and I will mix that taco sauce in with the meat and I will layer the bottom of the jars with the lentils and rice and then the meat and then broth without mixing it I think it would be more presentable what a year what do you think about the recipe you're trying to defend but it became yours once you've seen burrito in a Jar now it's my recipe thank you very much. At least let me know if there's a reason not to layer that.
I've done it layered. And you of course can do it however you wish to. When you are canning it in your kitchen, its your rules and preferences. If your looking for a "pretty" jar, that is the way to go. However, everything including the rice all turns the same color...so the presentation in the jar is not as impactful as you think it may be. Upon heating it to serve...its all gets mixed up anyway, resulting in the SAME thing. I personally felt that layering the ingredients did not incorporate the broth well. By mixing it, you are insured that there are no air pockets and the rice does not clump together. I'm not really trying to defend the original recipe....I just feel that credit needs to be given to the original author. They deserve that recognition. I gave "our" feelings on the outcome of the original recipe, and presented my own adjustments....as you can do to the recipe also. I hope you enjoy it.
Simply totally dry uncooked rice. Brown rice holds up a bit better than white. But either one is absolutely fine to use. The rice will hydrate, cook, and increase in volume during the canning process....
Lorrie, I'm revisiting videos of food I want to can. I have a question about the consistency of the rice - is it done, overdone, or under? Also, why do you pour all the fat off of the meat? I can understand if it's very fatty to pour off some or most, but that's where the flavor & more resides. Before we changed eating, I poured off all fat from ground meat & now I rarely pour off any unless it is very high fat content. I know I've learned from siphoning that too much fat or too little head space (or both) makes for a greasy end result in my canner, but I'm starting to find a happy medium for some foods I've noticed the most issues with. Yes, we eat low carb, but I'd like to have some food on the shelves for emergencies that cover all the bases plus it would've added a lot to my pints of soup that are just too much liquid & not enough content so I'll have to add something when they are cooked later (like my daughter taking some for her lunches that she said she added crackers to but was hungry soon after). I think part of that reason is it was cooked fresh chicken breast & the soups have pretty much no fat content to really satiate hunger for long thoigh I did use homemade broth that had more fat than store bought. Something like this recipe you made would make great lunch jars even without a tortilla to wrap the filling in, as long as all the ingredients play nice & cook up to a good consistency bc she can't heat it up on a stove, only in the microwave at work. Thanks a bunch! Many Blessings from Deborah in West Virginia! PS, loop playing this for another night double speed to raise your viewing hours 🧡
You have actually answered some of the questions yourself. I am by no means afraid of natural animal fats. I do not refrigerate and lift off the natural fats in my broths/stocks. I also save and use all of my bacon drippings. I use rendered lard, rendered beef tallow (including what I drain off of ground beef) and real butter. The balance in canning WITH fat, is that certain things....lets take starches such as rice....and animal fats....boil up much more during canning, and do cause seal failures. The same thing occurs with tomatoes and animal fats. (This is "part" of the reason why I no longer can fully prepared chili, or pasta sauce with meat by PC) Canning method DOES make a difference in results.....and I choose to do those items by hot water bath, OR I can things separately (meat, sauce) and then throw them together to heat and serve. In the canning project of burrito in a jar.....you have a LOT of transformation going on inside that small space. As the rice and beans (or lentils) absorb the fluids....they expand and start taking up space in the jar. But the fats....are STILL mostly at the top of all the boiling fluid.....so the fat is the FIRST thing that could possibly be pushed out from under that flat lid. I know that many say that siphoning or overflow does not effect shelf life as long as your jar seals. In my 40+ years of canning, I totally disagree. It DOES effect shelf life. I have for years, labeled my jars where I knew I had overflow/siphoning....and when that lid fails eventually on the shelf....I can easily see that it was due to that issue. Others maybe do not mark that detail on their canned goods, and are just left wondering what went wrong?! Fat content is in MY kitchen, fully decided by the canning project. Fresh, raw packed meats....I may cut off large portions of fat....but most is canned right along with the meat. Ham....if I dont trim it....will be 90% fat with little meat in a jar. So I trim it. Bacon....I pre-cook and collect the grease, so that I have it all in ONE large portion to use in daily cooking....instead of small amounts in 100 jars on my shelves. Its all a careful balance. And there are reasons why I do things the way I do. However, it is never because I am afraid of canning or consuming natural fats. Have I ever mentioned how much I appreciate and love your support, questions, promoting the growth of what we are doing here....and your never ending thirst to keep learning?!?! Your an AMAZING woman Deborah!! And as always....may God richly Bless you and your family!!
@@millermeadows6359 WOW! You answered more questions than I asked PLUS gave me more info than I've heard in all the hundreds of videos I've watched. NOBODY has said that reason for draining off excess fats! Some make lame comments like healthy lower fat diets (but they sure consume a LOT of sugar & processed foods), or the "guidelines" or "suggestions" or such which leads me to believe they don't really know WHY they drain any fat off. I did not know I could save & use drained (scooped) off fat from pork & beef like I save bacon fat. Now I know why I had so much extra siphoning with jars of soup, Mexican stew, spaghetti sauce, & such with meat & fat in them!! I did not know to label them but I do know which batches of jars did it (like the cabbage roll stew you tried to help me analyze the extensive mess left in my canner) and I will make sure NOT to double stack those quarts plus I will mark the boxes they are in so I check them more often for failure. That also explains why the hamburger patties (fresh meat, mostly cooked, most fat spooned off) kept boiling in the jars for hours after out of the canner compared to the stew jars or even the trimmed chunks of chuck roast. The stew jars siphoned again though I had removed more fat & left more head space, but it wasn't like the explosion of herbs & ingredients I had in a previous batch. I had also left over an inch of head space in the wide mouth hamburger patty jars & I think they siphoned a little but it wasn't much. Now I hate that I threw out that spooned off hamburger fat! Since my head couldn't wrap aroun the reasons for the rice being able to work, though I know the beans needed extra space, I shelved this concept until I was ready to ask. Frozen riced cauliflower takes more cooking to get soft than fresh (no clue why), so I was going to try it with that if I didn't get resolution before ready to try, lol. I really want to try some of the "controversial" recipes that make sense & have been proven by long time canners! I'd love to can pasta for future extremes also - even if just elbows which are thicker. Now that you made clear why you separate meats from things, those desires may come to pass sooner rather than never. I just spent a couple hours sorting the remaining used quart jars we bought. There's still close to 100, 75% small mouth & the dirtiest (think shed, not cleaned out after emptied, insects, lizards, mouse poop from being in a shed) arefilled with hot soapy water soaking in my sink for the next round. Out of all the jars, I only found one cracked. Scraping the lid gum off the jar tops is one of the most difficult things to clean, and the corners of the square jars bc the round toilet bowl drill attachment tries hard but isn't perfect. I really needed to have the canner going already today but I had my 3 granddaughters this weekend plus baby nursery yesterday (11 btwn 6mo-2y) so I'm moving slower than I'd like after being up late cleaning. You are such a blessing! I am so thankful for you & also the SNUG group (still haven't figured out what the acronym stands for)! My daughter keeps coming up with things she sends me pics of with a caption "can this" (Sat night was shrimp & grits, lol, which may have to be done separately I'm guessing). So that means I'm always going to have challenges & be asking questions! BTW, my hot sauce is still in the fridge not canned, lololol, but it is in airtight container & is still vinegary, but I need to have enough smaller jars needing same timing to put in large canner to make it worth processing. We are looking for a used smaller canner for future small batches. God bless you, Roger, & family! Looking forward to the next video! PS, I made ornaments of the girls colored cardboard ornaments & put then in jar rings BUT FORGOT TO TAKE PICS!! Will have to have daughter take some & send to me.
S. still N. non U. usda G. guidelines Meaning, we support SAFE canning and preserving practices.....as PROVEN by personal experience....from multiple generations of home preserver's/canners. But we do not blindly agree to, or always follow ......that things MUST be done under certain agency guidelines or suggestions. Those certain agencies insist that meat MUST be pressure canned. We, and multiple generations of family members have done very well on hot water bathing ONLY. Plus, it is still a common practice outside of the U.S in many other countries that do not even have ACCESS to pressure canners....and THEY are still alive to tell their stories. Pressure canning is quicker, and more convenient....BUT, it is NOT the only way to can meat or low acid foods safely. I am always willing to share my insight.....and my experience. And, I'm always excited to see that I have made people STOP, and THINK outside of the "box". Once AGAIN Deborah......your response has blessed me greatly and made my heart happy! You are taking bits of information, and forming an independent conclusion in your own mind. And THATS.....what I always HOPE for!! I dont ever want to come off as someone who "tells" people what to do. I like to offer bits of information....that makes them THINK, and allows them to come to their own conclusion as they compare information from other sources. And once again....THAT is what you have done! And I LOVE IT!! YOU.....are WELL on your way to fully being a well informed and a well versed canner/preserver!! I'm SO very proud of you!! I personally FEEL your "victory" moments!! PLEASE do not forget to send me that photos of your grandchildren's ornaments!! Im SO excited to see them!!
@@millermeadows6359 thank you! As soon as daughter sends me pics (I may have to remind her) I'll get pics to you. Can't believe I didn't take pics when I finished them but it was late night & I was thinking if how little sleep I was going to get before serving in baby nursery, lol! Many Blessings! 🧡
@@millermeadows6359 Lorrie I attempted a version of this with 3 jars so I'd have a full canner. 1 jar did great but 2 had more than siphoning - I had filling blow out onto the canner wall, will have to be cleaned off the jars when cool, & I'm sure you can guess the water was very colorful. I didn't plan on running the canner so late but I had to run a 2nd load bc I ended up with 4 extra jars of beef stew & instead of putting them out in the garage where it's very cold & have to warm them to can on Christmas, I decided to do it all tonight. I must've had enough head space on one jar but not the other two, or who knows what lol. We're going to be eating from the jars sooner than expected! I did clean the lids while the jars were quite warm, as well as the jar rim, so they may seal as they cook but I know to put them in the fridge (or garage hahaha) to eat & not store. Those jars are going to be fun to clean in the morning (well, tmrrw sometime as it's already almost 2:30 in the morning). Yes, I mixed & de-bubbled the heck out of them. One out of the eleven beef stew siphoned & didn't seal. Two days ago I had a beef & broccoli not seal. I wont be cooking dinner for a couple days so I will just do more canning. At least we get to taste it all so I can make any needed adjustments for future batches. Merry Christmas Blessings to you all! Deborah ❄🧡 Well, jar #3 failed after I washed them all & let them (all that I pc'd yrsterdsy) sit for the day before moving them to the basement pantry. Is it possible that using the jiggler for the first time I did something wrong? Should I reprocess them or will they become mush? Ugh! Hope you had a blessed Christmas! I didn't do more canning, I searched recipes in SNUG. Wish I knew how to print them out! Hugs & Blessings!
Is that the suggested 11bs on a readable gauge? If so.....you are really canning at 10lbs of pressure. On a readable gauge....for 10lbs, the gauge needs to be reading at 11.
Raw packed meat.....renders its own broth/fluid as it is processed in the canner. You can use raw meat....but then you must account for the amount of fluid it will add to the jar....and cut back on the amout of broth that you use in each jar.....so that you do not have overflow issues.
Depends on your canner model. Refer to your owners manual. MOST models however, call for 2-3 quarts of water. You dont want to underfill and run out of water....but you also dont want to overfill. I find that you can have water 1/2 way up your jars and you will never have issues. That allows for the proper steam to happen inside your canner....and you never need to worry about your canner running dry. But dont go over 1/2 way up your jars.
I'm happy with it. I haven't really ever found anything at Aldi that I wasn't happy with. They carry really good things even if they aren't a "national" brand name. Love my Aldi!!
Salt in heat canning....is only for taste. It has NO preserving factor at all. The heat process of canning is what preserves your food for long term shelf storage. So, if you are on a low sodium diet....you dont need to add any at all.
@@millermeadows6359 just was concerned of the taste being extra salty. Some store broth is. I don't put salt in my home made broth but if the recipe needed it I want to add more salt to the level brought on by the broth.
I have a presto canner and I find when I do 90 minutes it runs dry after 75 minutes. And I did meatballs last night and again the canner ran dry after 75 minutes. Lots of siphoning too. Not too much, but the meatballs are not covered with the broth. Unsure what to do to fix this issue.
You are putting in the suggested amount of 3 quarts of water? Do you see any steam escaping from anywhere besides the weight/regulator? On the siphoning, I always leave at least 1" headspace on meat items. Heat your canner up more slowly....over medium heat instead of high. Allow your canner to cool naturally....then barely open the lid to the side just a bit and allow to cool for another ten minutes. Slide it open a bit more, and allow another 10 minutes. This should cut down on a lot of that issue.
I dont suggest it for this recipe. Raw meat Creates juice as it cooks in the jar.....and so along with all of the other liquid that you add....your jar would overflow. And overflow, even if your jar does seal....the seal may eventually fail in storage as grease and food particles were forced out under the sealing compound. Its best to avoid overflow and siphoning if at all possible in my opinion.
Im having trouble with my jars sealing. Most of the liquid has siphoned out and out of 14 pints , 6 have not sealed. I did this on sunday and today is thursday and I heard one of them break the seal. It was sealed until today. Is the filling bad now even though it was sealed for the last 4 days? what am I doing wrong , Ive never had issues like this before.
Are you using the original recipe? Or my modified recipe? Did you measure the ingredients correctly? Did you leave the required headspace? Did you heat your canner slowly....and allow it to cool off naturally? Did you cut ALL the ingredients in half for your pint size jars? My directions are for quarts. What brand of canning lids are you using?
@@millermeadows6359 i did half all the ingredients but i think my problem is that i didnt leave enough head space, i watched video again and i really think that is my error. this recipe is great tasting. When I go to Arizona this spring I would be more than happy to send you a box of lemons. A friend of mine brings them and I cant freeze and bring home any juice or zest. One of the lemons weighed 14 ounces, They are so juicy but I can only make so many lemon bars and lemonade.
I'm so glad that you got the issue figured out. Yes, headspace is really important in this recipe as the ingredients do expand, and there is also a lot of boiling that happens inside the jar. I would LOVE the gift of lemons!! They are so very expensive in our area! I rarely have them on hand.
@@millermeadows6359 I will let you know when I get the lemons. I cant believe I didnt leave the head space. I watched your video again and seen what I did wrong. Thanks again I really enjoy your videos.
They also havent done any active testing in about 15 years. The reason why canning rice is "suggested" is more result related. Not safety related. When canned in soups where there is unlimited fluid for it to absorb....rice can completely cook apart and dissolve....becoming a mushy mess. This recipe has limited amounts of liquid to absorb. So the rice hydrates, and cooks....but does not disolve. As far as safety.....we have consumed this canned recipe from our pantry for 10+ years....still alive and well to pass on the info. So, Id say thats a really good testimony towards the safety of it.
Yes they are.....but I have been very impressed with them. I'm now into 6 months shelf life on many items using them and have not had a single failure. Unlike Ball that are just trash lids these days. I'm also very impressed with Superb lids. Totally dependable sealing....and they are made in the USA. Tattler has a new disposable tin lid coming out now....that I am super excited to try. Its a one time use lid that you use their rubber gaskets with. I will be giving my opinion on those in the future after my home trials.
@@delnacarruthers9335 no. ForJars is an American company. I used the code from That 1870s Homestead to get 10% off which made 200 lids (100 each size) apps $53. I should have them in a few days. I hadn't found this Channel until today so idk if there's a discount code here.
I’m so happy I found you about a week or two ago. I was searching for a dry pack potato recipe. It changed my life! I’m so happy about this recipe as well. So convenient for just my husband and me. I’m making it this week. Thanks so much!
So happy you found us too!! And WELCOME to Miller Meadows!!
I think that you will LOVE the dry packed potatoes....they are just better in both texture and taste over traditional water packed ones. Happy Canning!!
This sounds great. I will be making thus soon. You have not lead me wrong on other recipes. Thank You for your time and explanations on alternatives.
My pleasure!! I truly hope you enjoy the results!
You are exactly what I needed as far as these cooking or canning shows go! I need somebody to HONESTLY say that an old recipe needs a face-lift! 😂 So far, I've agreed with your changes and this one makes complete since to me! Thank you for your hard work!
I do a lot of off the hip adjustments to my canning projects. I dont like being put in a box of "it MUST only be done THIS way". I encourage safe canning times, but ingredients are very flexible. So glad to have you with us here on Miller Meadows! Welcome!!
What is the name of you beef broth please ?
Looks fabulous!
Thank you Lorrie for your version. It sounds delicious ❤️
I find that as long as I pre soak dried beans and discard the soaking liquid, I no longer have digestive issues from beans. There are indigestible components, which are removed by soaking. I’ve been known to soak for 24 hours, with a water change halfway through 😊 Thanks for sharing the recipe and your skills. Today I plan to dry pack and pressure can potatoes. It will be my first time using my All American 921. It’s been sitting in my garage since I bought it 5 years ago. Lack of confidence is the reason.
That's so exciting though!! You can do this!! The All American canner's are amazing! I hope to own one some day myself....but I've always gotten along very well on my Presto canners, and have no complaints. The really nice thing about All Americans, is that they have no gasket seal to need to replace. And looking forward with supply and shipping issues....I think you will be very thankful you don't have to worry about that. They do take a little longer to heat up and cool off though as they are thicker and heavier....so don't get discouraged or worried if it takes a little longer than you think it should to come to a vent, or get up to pressure! Your gonna do GREAT!! Happy Canning!
@@millermeadows6359 thanks for the encouragement. I paid $179 for the AA 921. I couldn’t afford to buy that canner today! Here I go…😃
Thank you so much for your honesty and clarity when explaining you recipes. I am 84 years of age and still learning. I love meals in a jar.
My absolute pleasure!! Nobody benefits from false claims....honesty is always the best policy in my opinion. So I never try to convince people that it is all sunshine and rainbows. Meal in a jar recipes are such a blessing to have on your shelves. Good for you that you are still actively canning at this point in life! I hope to continue to be able to can forever also!! Blessing to you sweet lady!!
Great looking recipe. Thank you
And thank you also!
I make a yummy dehydrated rice with bbq corn, peppers etc…. I think it will be great for me to add to this!! Thank you! Great video, knowledge and recipe. 🎉😊
That sounds really yummy!! Great idea!
Will be doing this very soon. There is a recently widowed neighbor that will love this meal in a jar. Thank you.
Thats lovely of you to be thinking of her and bringing meals to her in this difficult time of loss in her life! I do hope she enjoys it!
Happy Thursday, I canned your recipe today! The jars came out beautifully. And the smell in my kitchen is amazing. I will be having burritos real soon. Thank you so much.
My absolute pleasure!! Hope you enjoy it as much as we do!
I love your channel, thanks for sharing!
Thank you so much for those kinds words....and we are so happy to have you here with us!!
Can you do a pantry tour? And highlight your most used/rotated meals?
I can definitely consider doing a highlight of my most used meals in a jar! Thank you for that video idea and your interest in what we personally use most often for meals!
I have been having problems with popular brand lids also
Thank you for the info
Thank you Lori for this recipe very much, I love easy to cook things on my shelves. More meals in a jar please, lol.
Will try to share more in the near future!
I really like your channel . Thanks for the information.
Thank you so much! Happy to have you with us!!
Thanks Lorrie!!!
Another GREAT video!!
Thank you Laura! Hope you like this modified version as much as we do!!
Lori, (Idk how to spell your name) I have just binge watched a few of your videos (minus time to eat & watch tv with hubby) & I have to say that you should have over 100k subscribers! I left you a long comment/question on an older video earlier today that I'm hoping you can help me with about cleaning used jars we bought. I wish I'd found you weeks ago! I've only canned 4 times now. It took me weeks of watching videos to get the nerve to do it. I'm going to watch my jars weekly to make sure the lids don't lose seal. I did have some siphoning with my jars of soup, both loads, though I brought the temp up slowly & pressure also. I bought some Ball lids & rings just to get started. I ordered some cheaper named lids from Amazon but when they come I may send them back bc I'm ordering ForJars for safety & peace of mind. I should have them in a few days but I only have enough lids for one more canner load right now.
I got a Presto pc & have wondered about getting a different weight bc my pressure keeps increasing as time elapses which is annoying to have to keep an eagle eye on it, plus scary bc I'm so new to canning.
I just want to thank you for being so detailed & informative without being stiff & boring! You have a great personality & a wonderful laugh. Your wealth if knowledge & experience are completely invaluable & so appreciated! I've watched a few hundred videos in the last few months getting ready to begin canning - you are now #1 on my list (not kidding), giving me a top 5 that I'll try to watch daily if I can. I'm thinking I need to start writing recipes down to keep safe for reference. Especially the little bits of "rebel" that my common sense was telling me should work (bc they work in commercial canning) but I wasn't ready to try on my own yet.
Many Blessings from Deborah in West Virginia!
I cant really even begin to tell you what your words mean to me! To hear that how I share things is valuable to others....just blows my mind....because I find myself rather goofy and awkward most times.
I do believe that I responded to your question about washing jars that had a film in them? I dont seem to get notified when people respond to my responses....must be a setting on youtube that I need to find yet. I'm kind of bumbling my way through all of this youtube stuff, as I am new to it.
So I'm learning this youtube channel thing, while your learning to can!
Happy Canning to you!!
@@millermeadows6359 yes you did & I thank you for the reassurance & peace of mind! Many Blessings!
What a great idea! Did you add only a 1/2 t. salt because the taco seasoning and/or broth already has salt?
Yes. it seems it has plenty in it with those two items. And, I always use fine ground pink Himalayan salt....so Im always cutting my measurement in half. Feel free to adjust to your taste of course....
@@millermeadows6359 As soon as I get my ingredients together I'm going to give it a whirl....
I absolutely do appreciate your approach to Canning.
But for me I would mix and I will mix that taco sauce in with the meat and I will layer the bottom of the jars with the lentils and rice and then the meat and then broth without mixing it I think it would be more presentable what a year what do you think about the recipe you're trying to defend but it became yours once you've seen burrito in a Jar now it's my recipe thank you very much. At least let me know if there's a reason not to layer that.
I've done it layered. And you of course can do it however you wish to. When you are canning it in your kitchen, its your rules and preferences. If your looking for a "pretty" jar, that is the way to go. However, everything including the rice all turns the same color...so the presentation in the jar is not as impactful as you think it may be. Upon heating it to serve...its all gets mixed up anyway, resulting in the SAME thing. I personally felt that layering the ingredients did not incorporate the broth well. By mixing it, you are insured that there are no air pockets and the rice does not clump together.
I'm not really trying to defend the original recipe....I just feel that credit needs to be given to the original author. They deserve that recognition. I gave "our" feelings on the outcome of the original recipe, and presented my own adjustments....as you can do to the recipe also.
I hope you enjoy it.
Gonna try this
Super yummy!! Hope you enjoy it!!
Making it today 😊
Hope you enjoy it as much as we do! Very tasty and convenient to have on hand!
Would cooking the beans a little before canning help on the dryness?
Yes. Or simply just dont add as many to each jar.
What measurement would I use if I would like to use beans instead on lentils?
I believe on the original recipe....the measurement was 1/2C dry beans
Can I waterbath can this? No pressure pot. And how long would you let it boil for?
Hot water bath 3 hours.
Start your 3 hour timing AFTER your water has come to a boil :)
@@millermeadows6359 thank you for your reply and video. Big helps.
What type rice . Parcooked or regular?
Simply totally dry uncooked rice. Brown rice holds up a bit better than white. But either one is absolutely fine to use. The rice will hydrate, cook, and increase in volume during the canning process....
Lorrie, I'm revisiting videos of food I want to can. I have a question about the consistency of the rice - is it done, overdone, or under? Also, why do you pour all the fat off of the meat? I can understand if it's very fatty to pour off some or most, but that's where the flavor & more resides. Before we changed eating, I poured off all fat from ground meat & now I rarely pour off any unless it is very high fat content. I know I've learned from siphoning that too much fat or too little head space (or both) makes for a greasy end result in my canner, but I'm starting to find a happy medium for some foods I've noticed the most issues with. Yes, we eat low carb, but I'd like to have some food on the shelves for emergencies that cover all the bases plus it would've added a lot to my pints of soup that are just too much liquid & not enough content so I'll have to add something when they are cooked later (like my daughter taking some for her lunches that she said she added crackers to but was hungry soon after). I think part of that reason is it was cooked fresh chicken breast & the soups have pretty much no fat content to really satiate hunger for long thoigh I did use homemade broth that had more fat than store bought. Something like this recipe you made would make great lunch jars even without a tortilla to wrap the filling in, as long as all the ingredients play nice & cook up to a good consistency bc she can't heat it up on a stove, only in the microwave at work.
Thanks a bunch! Many Blessings from Deborah in West Virginia!
PS, loop playing this for another night double speed to raise your viewing hours 🧡
You have actually answered some of the questions yourself. I am by no means afraid of natural animal fats. I do not refrigerate and lift off the natural fats in my broths/stocks. I also save and use all of my bacon drippings. I use rendered lard, rendered beef tallow (including what I drain off of ground beef) and real butter.
The balance in canning WITH fat, is that certain things....lets take starches such as rice....and animal fats....boil up much more during canning, and do cause seal failures. The same thing occurs with tomatoes and animal fats. (This is "part" of the reason why I no longer can fully prepared chili, or pasta sauce with meat by PC) Canning method DOES make a difference in results.....and I choose to do those items by hot water bath, OR I can things separately (meat, sauce) and then throw them together to heat and serve.
In the canning project of burrito in a jar.....you have a LOT of transformation going on inside that small space. As the rice and beans (or lentils) absorb the fluids....they expand and start taking up space in the jar. But the fats....are STILL mostly at the top of all the boiling fluid.....so the fat is the FIRST thing that could possibly be pushed out from under that flat lid.
I know that many say that siphoning or overflow does not effect shelf life as long as your jar seals.
In my 40+ years of canning, I totally disagree. It DOES effect shelf life. I have for years, labeled my jars where I knew I had overflow/siphoning....and when that lid fails eventually on the shelf....I can easily see that it was due to that issue. Others maybe do not mark that detail on their canned goods, and are just left wondering what went wrong?!
Fat content is in MY kitchen, fully decided by the canning project. Fresh, raw packed meats....I may cut off large portions of fat....but most is canned right along with the meat.
Ham....if I dont trim it....will be 90% fat with little meat in a jar. So I trim it. Bacon....I pre-cook and collect the grease, so that I have it all in ONE large portion to use in daily cooking....instead of small amounts in 100 jars on my shelves.
Its all a careful balance. And there are reasons why I do things the way I do. However, it is never because I am afraid of canning or consuming natural fats.
Have I ever mentioned how much I appreciate and love your support, questions, promoting the growth of what we are doing here....and your never ending thirst to keep learning?!?!
Your an AMAZING woman Deborah!! And as always....may God richly Bless you and your family!!
@@millermeadows6359 WOW! You answered more questions than I asked PLUS gave me more info than I've heard in all the hundreds of videos I've watched. NOBODY has said that reason for draining off excess fats! Some make lame comments like healthy lower fat diets (but they sure consume a LOT of sugar & processed foods), or the "guidelines" or "suggestions" or such which leads me to believe they don't really know WHY they drain any fat off. I did not know I could save & use drained (scooped) off fat from pork & beef like I save bacon fat. Now I know why I had so much extra siphoning with jars of soup, Mexican stew, spaghetti sauce, & such with meat & fat in them!! I did not know to label them but I do know which batches of jars did it (like the cabbage roll stew you tried to help me analyze the extensive mess left in my canner) and I will make sure NOT to double stack those quarts plus I will mark the boxes they are in so I check them more often for failure. That also explains why the hamburger patties (fresh meat, mostly cooked, most fat spooned off) kept boiling in the jars for hours after out of the canner compared to the stew jars or even the trimmed chunks of chuck roast. The stew jars siphoned again though I had removed more fat & left more head space, but it wasn't like the explosion of herbs & ingredients I had in a previous batch. I had also left over an inch of head space in the wide mouth hamburger patty jars & I think they siphoned a little but it wasn't much. Now I hate that I threw out that spooned off hamburger fat!
Since my head couldn't wrap aroun the reasons for the rice being able to work, though I know the beans needed extra space, I shelved this concept until I was ready to ask. Frozen riced cauliflower takes more cooking to get soft than fresh (no clue why), so I was going to try it with that if I didn't get resolution before ready to try, lol. I really want to try some of the "controversial" recipes that make sense & have been proven by long time canners! I'd love to can pasta for future extremes also - even if just elbows which are thicker. Now that you made clear why you separate meats from things, those desires may come to pass sooner rather than never.
I just spent a couple hours sorting the remaining used quart jars we bought. There's still close to 100, 75% small mouth & the dirtiest (think shed, not cleaned out after emptied, insects, lizards, mouse poop from being in a shed) arefilled with hot soapy water soaking in my sink for the next round. Out of all the jars, I only found one cracked. Scraping the lid gum off the jar tops is one of the most difficult things to clean, and the corners of the square jars bc the round toilet bowl drill attachment tries hard but isn't perfect. I really needed to have the canner going already today but I had my 3 granddaughters this weekend plus baby nursery yesterday (11 btwn 6mo-2y) so I'm moving slower than I'd like after being up late cleaning.
You are such a blessing! I am so thankful for you & also the SNUG group (still haven't figured out what the acronym stands for)! My daughter keeps coming up with things she sends me pics of with a caption "can this" (Sat night was shrimp & grits, lol, which may have to be done separately I'm guessing). So that means I'm always going to have challenges & be asking questions! BTW, my hot sauce is still in the fridge not canned, lololol, but it is in airtight container & is still vinegary, but I need to have enough smaller jars needing same timing to put in large canner to make it worth processing. We are looking for a used smaller canner for future small batches. God bless you, Roger, & family! Looking forward to the next video!
PS, I made ornaments of the girls colored cardboard ornaments & put then in jar rings BUT FORGOT TO TAKE PICS!! Will have to have daughter take some & send to me.
S. still
N. non
U. usda
G. guidelines
Meaning, we support SAFE canning and preserving practices.....as PROVEN by personal experience....from multiple generations of home preserver's/canners.
But we do not blindly agree to, or always follow ......that things MUST be done under certain agency guidelines or suggestions.
Those certain agencies insist that meat MUST be pressure canned.
We, and multiple generations of family members have done very well on hot water bathing ONLY. Plus, it is still a common practice outside of the U.S in many other countries that do not even have ACCESS to pressure canners....and THEY are still alive to tell their stories.
Pressure canning is quicker, and more convenient....BUT, it is NOT the only way to can meat or low acid foods safely.
I am always willing to share my insight.....and my experience.
And, I'm always excited to see that I have made people STOP, and THINK outside of the "box".
Once AGAIN Deborah......your response has blessed me greatly and made my heart happy!
You are taking bits of information, and forming an independent conclusion in your own mind.
And THATS.....what I always HOPE for!!
I dont ever want to come off as someone who "tells" people what to do.
I like to offer bits of information....that makes them THINK, and allows them to come to their own conclusion as they compare information from other sources.
And once again....THAT is what you have done! And I LOVE IT!!
YOU.....are WELL on your way to fully being a well informed and a well versed canner/preserver!!
I'm SO very proud of you!! I personally FEEL your "victory" moments!!
PLEASE do not forget to send me that photos of your grandchildren's ornaments!! Im SO excited to see them!!
@@millermeadows6359 thank you! As soon as daughter sends me pics (I may have to remind her) I'll get pics to you. Can't believe I didn't take pics when I finished them but it was late night & I was thinking if how little sleep I was going to get before serving in baby nursery, lol!
Many Blessings! 🧡
@@millermeadows6359 Lorrie I attempted a version of this with 3 jars so I'd have a full canner. 1 jar did great but 2 had more than siphoning - I had filling blow out onto the canner wall, will have to be cleaned off the jars when cool, & I'm sure you can guess the water was very colorful. I didn't plan on running the canner so late but I had to run a 2nd load bc I ended up with 4 extra jars of beef stew & instead of putting them out in the garage where it's very cold & have to warm them to can on Christmas, I decided to do it all tonight. I must've had enough head space on one jar but not the other two, or who knows what lol. We're going to be eating from the jars sooner than expected! I did clean the lids while the jars were quite warm, as well as the jar rim, so they may seal as they cook but I know to put them in the fridge (or garage hahaha) to eat & not store. Those jars are going to be fun to clean in the morning (well, tmrrw sometime as it's already almost 2:30 in the morning). Yes, I mixed & de-bubbled the heck out of them. One out of the eleven beef stew siphoned & didn't seal. Two days ago I had a beef & broccoli not seal. I wont be cooking dinner for a couple days so I will just do more canning. At least we get to taste it all so I can make any needed adjustments for future batches.
Merry Christmas Blessings to you all! Deborah ❄🧡
Well, jar #3 failed after I washed them all & let them (all that I pc'd yrsterdsy) sit for the day before moving them to the basement pantry. Is it possible that using the jiggler for the first time I did something wrong? Should I reprocess them or will they become mush? Ugh!
Hope you had a blessed Christmas! I didn't do more canning, I searched recipes in SNUG. Wish I knew how to print them out! Hugs & Blessings!
I finnaly made this and my husband liked it.❤️
So glad to hear that!! It makes for such an easy open/heat meal on those busy days!!
I have to pressure can at 11 lbs. so that handy adjustable weight would not work for me...correct?
Is that the suggested 11bs on a readable gauge? If so.....you are really canning at 10lbs of pressure. On a readable gauge....for 10lbs, the gauge needs to be reading at 11.
Is there a reason to pre cooking the meat if you’re pressure canning?
Raw packed meat.....renders its own broth/fluid as it is processed in the canner.
You can use raw meat....but then you must account for the amount of fluid it will add to the jar....and cut back on the amout of broth that you use in each jar.....so that you do not have overflow issues.
How much water in the canner?
Depends on your canner model. Refer to your owners manual. MOST models however, call for 2-3 quarts of water. You dont want to underfill and run out of water....but you also dont want to overfill. I find that you can have water 1/2 way up your jars and you will never have issues. That allows for the proper steam to happen inside your canner....and you never need to worry about your canner running dry. But dont go over 1/2 way up your jars.
What is the name of the beef broth you used ?please
When I am not using home canned broth, my choice is Chef's Cupboard from Aldi.
Thank you ! It look a lot darker then the brand I use !
I'm happy with it. I haven't really ever found anything at Aldi that I wasn't happy with. They carry really good things even if they aren't a "national" brand name. Love my Aldi!!
Can I cut the ingredients in half and can pints?
Absolutely yes you can!!
Did you use low salt broth. If I use my own bone broth should I increase the salt?
Salt in heat canning....is only for taste. It has NO preserving factor at all. The heat process of canning is what preserves your food for long term shelf storage. So, if you are on a low sodium diet....you dont need to add any at all.
@@millermeadows6359 just was concerned of the taste being extra salty. Some store broth is. I don't put salt in my home made broth but if the recipe needed it I want to add more salt to the level brought on by the broth.
No, the recipe doesnt need it for safety at all. Salt is simply for taste preference.
I don’t like the taste of bell peppers what would be a good substitute,thank you
You could add additional onions....or tomatoes. Banana peppers may be a really good option for you too?
I have a presto canner and I find when I do 90 minutes it runs dry after 75 minutes. And I did meatballs last night and again the canner ran dry after 75 minutes. Lots of siphoning too. Not too much, but the meatballs are not covered with the broth. Unsure what to do to fix this issue.
You are putting in the suggested amount of 3 quarts of water? Do you see any steam escaping from anywhere besides the weight/regulator? On the siphoning, I always leave at least 1" headspace on meat items. Heat your canner up more slowly....over medium heat instead of high. Allow your canner to cool naturally....then barely open the lid to the side just a bit and allow to cool for another ten minutes. Slide it open a bit more, and allow another 10 minutes. This should cut down on a lot of that issue.
Use vegetable oil on your gasket each time you use it, helps seal steam from leaking
Can't you use raw meat (not ground), just like raw packing?
I dont suggest it for this recipe. Raw meat Creates juice as it cooks in the jar.....and so along with all of the other liquid that you add....your jar would overflow. And overflow, even if your jar does seal....the seal may eventually fail in storage as grease and food particles were forced out under the sealing compound. Its best to avoid overflow and siphoning if at all possible in my opinion.
Im having trouble with my jars sealing. Most of the liquid has siphoned out and out of 14 pints , 6 have not sealed. I did this on sunday and today is thursday and I heard one of them break the seal. It was sealed until today. Is the filling bad now even though it was sealed for the last 4 days? what am I doing wrong , Ive never had issues like this before.
Are you using the original recipe? Or my modified recipe? Did you measure the ingredients correctly? Did you leave the required headspace? Did you heat your canner slowly....and allow it to cool off naturally?
Did you cut ALL the ingredients in half for your pint size jars? My directions are for quarts.
What brand of canning lids are you using?
Cindy....I keep checking back to see if you have commented again....
Here to help trouble shoot issues with you if I can....
@@millermeadows6359 i did half all the ingredients but i think my problem is that i didnt leave enough head space, i watched video again and i really think that is my error. this recipe is great tasting. When I go to Arizona this spring I would be more than happy to send you a box of lemons. A friend of mine brings them and I cant freeze and bring home any juice or zest. One of the lemons weighed 14 ounces, They are so juicy but I can only make so many lemon bars and lemonade.
I'm so glad that you got the issue figured out. Yes, headspace is really important in this recipe as the ingredients do expand, and there is also a lot of boiling that happens inside the jar.
I would LOVE the gift of lemons!! They are so very expensive in our area! I rarely have them on hand.
@@millermeadows6359 I will let you know when I get the lemons. I cant believe I didnt leave the head space. I watched your video again and seen what I did wrong. Thanks again I really enjoy your videos.
The Department of Agriculture says that rice should never be an ingredient when canning. I wonder about the safety of this recipe.
They also havent done any active testing in about 15 years.
The reason why canning rice is "suggested" is more result related. Not safety related. When canned in soups where there is unlimited fluid for it to absorb....rice can completely cook apart and dissolve....becoming a mushy mess.
This recipe has limited amounts of liquid to absorb. So the rice hydrates, and cooks....but does not disolve.
As far as safety.....we have consumed this canned recipe from our pantry for 10+ years....still alive and well to pass on the info. So, Id say thats a really good testimony towards the safety of it.
Forjars are made in China. They hope to have a plant in Florida late 2022, early 2023.
Yes they are.....but I have been very impressed with them. I'm now into 6 months shelf life on many items using them and have not had a single failure. Unlike Ball that are just trash lids these days. I'm also very impressed with Superb lids. Totally dependable sealing....and they are made in the USA. Tattler has a new disposable tin lid coming out now....that I am super excited to try. Its a one time use lid that you use their rubber gaskets with. I will be giving my opinion on those in the future after my home trials.
Is the company China owned?
@@delnacarruthers9335 no. ForJars is an American company. I used the code from That 1870s Homestead to get 10% off which made 200 lids (100 each size) apps $53. I should have them in a few days. I hadn't found this Channel until today so idk if there's a discount code here.
Well I won't buy any Chinese jars, lids nor rings
I agree the original recipe does not look very appetizing.