I remember my grandmother canning vegetables every year, she died probably 20 years ago, and we still have 20 or 30 jars of her vegetables that still look good lol, thanks for the video, brought back a lot of good memories,
Been canning in our All American for a total of seventy years ! Thousands of jars have been processed in it ! Not one item on the canner ever replaced , I believe when my kids get it when I die , it will probably last there life time too! The presto is ok , but will never be in the same leage !
I remember when I was a young girl, helping family put up harvest in canning jars. No rack in bottom of the pressure canner. They used MARBLES in the bottom of the cooker. Does anyone else remember this??
I would not recommend doing the quick pressure release! Most people or new people to canning should not get into a habit of doing this. Could create problems for a lot of people. Older jars could crack or bottoms break out. Jars with scratches could break and so on. I know...people will say I have done this many times with out a problem but that still does not make it the right way.
+bear09871 I agree that there are things that CAN go wrong, however, I've not had more than 3 jars crack in the canning or pressure release process and after canning more than 2,000 pounds of meat over the years, I'd say that's a pretty good track record.
I don't recall anyone stating it was "the best you can get." I believe we're all aware that it's very likely that grains today are contaminated with GMO strains. But I believe it's completely logical that a 700 pound cow that was fed grass all but the last 2 WEEKS (as in this case) of its life is going to be MUCH better for me than a 700# cow that's fed grains all its life. Ideally, a cow should be fed grass only, no grain, for best meat and milk.
Love your video , I am new to the canniing youtubers, I love the name Preppers, any way, I like your saying, that each jar is like it's own little canner, and also, just a heads up for ALLLL of us that own and are happy with our Prestos, I'm just giving them a Kudos, as that's all I have ever canned with, and I bought my first one , and still use it, over 30 years ago, so I speak from experience, i think it's more to do with the heat element... as for all 3 of my Prestos, I LOVE them.. Just though I'd give my 2 cents for PRESTO LOL.. Keep on canning Preparednesspro, I will keep watching, and I'm still learning, and having a blast canning... :o)
You are absolutely fantastic and a blessing from God! Thank you SO much. I know absolutely nothing about canning and want to learn everything I can. I cannot thank you enough for your expertise!!!
Kellene just wanted to tell you I finally took the plunge and used my all merican canner today to can ground chuck that wasn sale at 2.99/pound. wouod like to check out Zaycon but they are asking for a referral or something. Anyway I canned and I am so proud of my self I just had to tell you. I am going to can Chicken tomorrow! Oh I almost forgot I used my glass top stove and it worked fine just like you said!!!! THANKS AGAIN!
I've just discovered your channel and will subscribe. You are very precise and well-spoken without stammering for words and rambling on and on about facebook and other insignificants. I appreciate the recommendations (zaycon) which did NOT sound like an infomercial like other vids are starting to (for freebies i guess). You are totally right about the All-American pressure cooker, too. I look forward to seeing more of your vids.
You speak so clearly that the captions are very easy to understand. Your instructions are clear as well. do you use the grease for anything? I am trying to clarify some right now and I am sure someone has a better idea than filling container with water and heating/cooling/skimming, repeat. PS-Your hair is beautiful!
+mrshammerhankus Thanks for joining us! I don't use the grease for anything other than nutrition. Contrary to what the mainstream hypnotists claim, meat fat is actually good for us. But I start out with 93/7 ground beef usually as I get mine from Zaycon.
at 16:55, you release the pressure quickly. I'm really excited to see that, because I've been contemplating pressure canning stuff and selling it at the Farmers' Markets, but the hours and hours of cool-down time are killing me. NOT ANY MORE :) thanks so much for the tip.
You should never do a quick pressure drop, it MUST cool down and the pressure has to drop completely by itself before you remove the weight. Other than that, great video.
Fabulous!! That water depletion is normal and there's NOTHING wrong with canning some fat. I do it purposefully all the time (as written about on our blog). The key is to not have too much water in your canner and not too much product in your jar. You only want to put enough water to go up about 2/3rds of the way up the wall of your jars on the lowest level. And of course, make sure that you only fill the jars up to the ring lines.
love your videos, Kellene...thank you! one question: in doing multiple batches as you are doing, do you re-oil the lip of the canner? when i did a multiple batch like this, the 2nd batch had a lot of steam escaping out from the sides. i had to basically "start over", and re-oiled the lip. it helped somewhat, but still had a little steam escape...?
Excellent video, Thanks so much for putting it on you tube. I'm going to can some Bison (Grass fed Wyoming raised) this week end. You mentioned not having to thaw your meat before use, and wham it hit me what a great convenience, I don't have to wait for things to thaw before cooking.... Thanks again. Wyomo
Best video I've watched on canning ground beef. I love that you do this for people like me that are interested in preparing a meal for my family, even when I don't have much time. I do have one question. Did you add any salt (canning salt) in the jars? I didn't see that.
The USDA and Ball and Kerr tell you only 1 year. Ahem.... Long-timers though will tell you indefinitely. So, based strictly on my experience, I tell folks 5 to 8 years if stored in a cool, dry, dark environment.
I just pre-make the meatballs, and sear them on the outside. Then can them. I also add 1 Tablespoon of chia seeds per pound of ground beef to help hold them together better. The chia seeds are SOOOO good for you too!
you make it look so easy. I've seen on other channels not to force the pressure off too fast. it could crack the jars. and they have newer American canners. have you ever had any crack. I as well have a glass flat top stove. the presto is more in my price range. also it has an 8" bottom which I'm more comfortable with on the glass top stove.
+Allie Hunter It COULD happen, but I've canned more than 2,000 POUNDS of meat thus far and have only lost 3 jars as a result. I'd much rather be an canning activist than a canning purist. So if Presto is what it takes to get a person to can, then have at it. :-)
Thanks for posting this! I've been all over the place with, "Don't can anything with oils in it" to "You can dry can hamburger", to "Canning hamburger is ok, I leave some of the juice in the bottom". I like your version because it's bound to remain hydrated! But I'm afraid I'm one of those with the "cheapo" Presto canners (which imo wasn't really all that cheap). While I'd dearly love to have an All American, they're out of my price range at present. :/ No matter, I've had no problems yet and will be trying this really soon - thanks again!
Bottom line, if you can get it canned at the grocery store, then it's something you can can as well. :-) I CAN lard and butter. If that's not "oil" then I don't know what is. :-)
That was another item of my research - i.e; re-canning Ravioli, pork & beans, mac & cheese, etc. You know, "comfort foods". You've been a great help, thank you so very much!! :)
Very Nice Job! LOL... First, as soon as I saw your kitchen tool to break up the meat I wanted it! And you told us the name and where to buy. A must HAVE. I make Italian Gravy and have been freezing it in quart jars. it's ok but must wait to defrost etc. I just started water bath canning with my garden vegetables and wow came out wonderful. If I bought a good pressure canner, I could do my meat sauce almost the same as you did your ground beef...Right? Hey good job and thank you
To all those just starting their canning journey, please do NOT do what she did, never remove the weight until the pressure has dropped back to 0. There are others on UA-cam who do things safely
You might as well also say that all of the canning processes that have been successfully used are wrong too. The fact of the matter is, I do cut corners, yes, but the standard Extension services methods are over the top... much like the jar manufacturers now stating on their product that canned goods are only good for one year. Phooey and Hogwash! But by all means, I've always learned to trust my gut and encourage others to do the same. "When in doubt, don't!" is my motto when it comes to food preparedness.
Wow I am so thankful I found this video. I bought the all american 915 and have a flat top stove. Then I found out you aren't supposed can with these types of stoves, but some people did. I am so thanful to see it can actually be done this wayI was about to purchase a special burner! Thank you so much! So you add Vinegar to the water to prevent cloudy jars? also do you lubricate your all american? if so can you make a video on this? I am going to try my luck and can for the first time this way!
Great video. I do have a question. Some people on you tube say to not put water in the jars due to the texture of the processed meat. Do you find it makes it too "soft/mushy"? I have never canned the ground beef as I was concerned about that and did not want to lose an entire batch if my family did not like it. We love cubed beef and chicken.
With every bit of meat that I've canned, I've opted to do it 3 or 4 ways on one batch before decided which way works best for taste and texture. I've never had a problem using my meats with the water in them, but water wasn't appropriate for my bacon, steaks, or sausage links. So my suggestion is to do a test batch first.
This is a great video, we butcher a cow every year and always end up with a lot of ground beef... But I wonder do you have any tips of long term storage for other cuts of beef?
loopev The reason why glass top stoves are disclosed as a "no no" is because the first (and some 2nd) generation of production could not maintain the heat and thus the pressure properly. If you've got a flat top stove though from the last decade, you should be just fine and dandy.
I seen your butane stove video with the amazon link. In this one you were also canning with a butane stove on the side. Is it the same butane stove. Wondering if it could be used for pressure canning. Just got a american pressure canner. Trying to learn everything I can Thanks
+lili M Absolutely. The Amish, who have done this forever, will tell you that they last forever in a cool, dry, dark environment. However, my experience thus far has proven 8 years--cause I haven't had any older than that. Nowadays though, the jar manufacturers have disclaimers/warnings on their contianers saying that canned goods are only good for 1 year. *sigh* Silly bureaucrats! They need to start worrying about important things. *smh*
This is a wonderful site with wonderful info. Thank you. I just ordered ground beef from Zaycon and should pick it up next week. Quick question: when doing more than one batch, how do you prepare the canner for the second and consecutive loads? Do you need to replace the really hot water with less hot, or just add some cold water so the heat does not break the cold jars? Thanks so much for the great direction and info.
Lucie Boyd I go ahead and put the water in and the lids on, and put them aside on the counter. They're enclosed so I'm not letting anything in. So long as I can get everything done in two or three batches, then I'm fine. Otherwise I put the jars in the refrigerator. If I have to put them in the refrigerator then I let them come up to room temperature before canning so as not to break the jars in the canning process. Hope that helps.
Actually, I did. November 17,2015. I canned chicken thighs. 7 pints, I was overjoyed with the outcome, great. Beautifully cooked and vacuumed. I did the raw pack, and I added 1 tpn. salt. I've not used them in a meal as of yet. Next I will try beef. Thank you for asking. Blessings. Laura M
Hi Kellene, I went to Zaycon burger and can not find one place where this can be ordered. If possible could you please give me more info on this and send a link where I can order. Thank You!
Old timers will tell you"forever" so long as you keep them cool and dry. My experience has only gone as long as 8 to 10 years, but that's how long it took me to rotate some.
PreparednessPro So home canned foods can last up to 10 years? I have a canning book that says up to one year. But if it only lasts a year it didnt seem worth the trouble.
lindsey thomas That's because that's the USDA's official position. Even the boxes that your canning jars come in say "one year" but if you ask anyone who's been doing it a while they will tell you that that's total typical government hogwash.
PreparednessPro That's good to know. Thanks for replying. I have been wanting to learn how to can but kept putting it off because of the 'one year' thing. I will now give it a try and see how it turns out.
If you read page 20 0r 21 of the All American canner instruction book , it will tell you to never reduce or remove the weighted pressure gauge untill the other pressure gauge reads zero ! Been canning over 50 years and have never seen this done !
+PreparednessPro I just noticed that my neighbor had a pear tree chock full of fruit, I'm going to chat with them tomorrow and see if they are open to sharing, I will share back some of my preserves. Thanks for igniting my interest!
is the inch below the top mandatory or is it personal preference ? i watched a canning video that said it is best an inch "above" the top of the can. the information seems important....thanks !
An inch below the lid of the jar is mandatory in order to get proper pressure built up. But in terms of water in the pressure canner, that's a personal preference and it depends on the size of a canner someone is using too. Best to follow the manufacturer's instructions in that case.
If you wiped the rims to clean off any fat that would prevent a seal then how are your jars okay ‘afterwards’ if they have juices from the meat on the outside? That would be fat seeping or siphoning out, which you said isn’t good. How is your seal safe?
You always want to make sure that the seals are intact afterwards. There's always some coming out when I do chicken, meat, pet food, etc. But so long as my seal is good, then it goes on the shelves.
Please do a video with how you make meatballs with canned hamburger. I have tons of canned burger and I feel stuck with having to use it in sauces and casseroles, I would love some new ideas. :) Great video!
phanter344 I can fit 17 quart jars in it. Keep in mind that the number of quarts they use in the name of the pressure canner isn't the same as how many quart jars that will fit. (Naturally, right?) *grin*
The instructions alone give one cause to pause--though that's probably not a good answer. Bottom line, it's not made anywhere near as well as so many others. This impacts heat distribution. When heat distribution is not consistent in a pressure cooker, it creates vulnerable spots, which then causes one particular area to take too much of the pressure, which compromises the entire pot. Plus it doesn't have the safety mechanisms in place that the Duromatice and BRK models do. Thanks for the idea to create a video on explaining this in further detail!
Kellene, just found your site and I think it's wonderful! I also have have a flat-top stove. What model All-American canner are you using? Also, what type/brand/model butane stove do you use that can handle the weight of a canner with jars in it? I've been thinking of getting a butane stove but I have not been able to find a model that states maximum weight (of the pot) it can handle.
The two I have fit 7 1/2 quarts and 21 quarts. No brand name on the butane stove. It handled the weight just fine, but it couldn't bring it up to full pressure unfortunately. The ones I have are just no-name made in Korea kind that you can pick up at any sporting goods stores or hardware stores.
Great Video, Looked up Zaycon. My question is are the places you pick your items up from doing the event or is it Zaycon through them? And Im taking it you are picking the items up not having them delivered.
Mark, I'm sorry that I'm just now seeing this comment. Zaycon makes arrangements to have a drop off at each location. Sometimes it's a park, a parking lot, or even someone's home. You are picking up the items that you order. All you have to do is drive up, show your receipt, and they put your product in the car for you. ;-)
I noticed you didn't pull your lids out of simmering or even hot water and your fingers touched the underside of the lid. I have only seen others use simmering water and a magnet type tool for lids. Does it make a difference with pressure canning in your opinion?
The lids are completely sanitized when they come out of this intense pressure experience. My hands are well cleaned before handling the lids and I only use paper towels or bleach soaked cloths to clean off the lids. Between all of those steps, you should be good. However, if you're doing water bath canning, then you need to go through the steps that you've mentioned.
I add the warm water before I put the lids on them. Sometimes they wait a bit before going into the canner depending on how long it takes me with each batch and how many I have to can.
love your demonstration it was quite informative thank for explaining the difference between caners i do like the versatility of the more expensive one ....so you why didn't you use salt ...i was taught that salt is a preservative...all the grandma's did it ...why aren't you ? also lets say your making hamburger helper you would use the juice too? is the meat more rubbery? thankyou for your hard work and your well done video ...on last thing i have a newer flat top ...i find the element tends to turn on, then turn off .... well not off per-say ...just low high low high ...is it harder to regulate the heat to can ? and sorry i wish you would have shown on how to regulate the heat to the point ..that its in the grove of its canning ...just so i could feel some what confident in knowing what to look for ....if you have a video on that could you please forward that to me as i find you a good demonstrator thanks Canada
Using salt isn't a bad thing, I just like to season my food when I'm actually making the dish with it, that's all. It's just a preference. And yes, I use the "juice" too in my recipes. Just make sure you account for that when you're following a specific recipe. How your beef turns out has a LOT to do with the quality of your beef. If you over cook it before canning it, or over pressurize it during canning, you'll have a less than stellar texture and taste. I only use the Zaycon ground beef nowadays. Once I'm at high pressure, then I slowly start turning the heat down. Peaceful Preparedness to you!
I only oiled the lip the first time I used it. I've never needed to since then. If you've got steam escaping, it's because it's not clamped down properly or sealing properly. That's not only dangerous for your canning process, but that's also dangerous for the safety of the food.
If some of the liquid is lost during the quick pressure release wouldn't that compromise the seal? I'm thinking the fat from the meat in the liquid could compromise the seal...
+Adriana Adams The final minutes is no different than all of that time that it's under pressure. The key to it sealing is in the cool down period. There are some seals that don't seal during that time no matter what you do. The pressure and heat is built up to create a vacuum within the jar. There will always be juices and such coming out of the jar (depending on how much you filled them) during the pressure canning period. But that has nothing to do with quick release vs. wait to cool down before taking them out.
+PreparednessPro I wasn't very clear. I'm not sure how many quarts of fluid the canner holds. You can stack 14 quarts 7 over 7. I was curious if this was a good idea or not with meat..how much water would you start with....? thanks McD
+Michael McDougall Oh yes, it's perfectly fine when canning meat. I have a little thin metal divider that goes in my canner that you use to give stability to the second row. It came with the canner. Or you can purchase them online as well. And yes, it's 7 over 7.
The old timers will tell you "forever." However, I've gone through mine as old as 9 years so far. (it got lost in the shuffle, otherwise it would have been rotated long before that. )
If stored in a cool, dry, dark environment, the old timers will tell you "forever", but I say 5 to 8 years based on personal experience. You, of course, would never get that kind of an answer from the USDA though.
Do you have a video on how to can chicken and bacon, and stew beef.? I'm a newbie and I'd love to learn how to can all sorts of meats. Even veggies. Most sight only talk about jam, jelly, or sauces
Kellene, I have enjoyed watching your videos over the past few years. However, I take exception to a comment you made about the different pressure canner manufacturers. Yes, I am well aware that the All-American is the "Cadillac" of all pressure canners. But there are many people like me (on a fixed income) who cannot afford the initial investment on the smallest one that they make. So, I recently went out and purchased a Presto 16 qt. For the price I paid, it was my investment to make in something that I intend to use. If I need to replace the rubber seal over the course of my lifetime, that is my decision. While it is good that you recommend a particular brand of any appliance you use in your home, I think it would be best if you choose your words wisely while doing so. You say that Presto is "cheap." That's fine! Be careful - just with that one comment, it could really discourage new people from learning to can at home, especially if they can't afford an All-American. One more thing: I know of a lady here on UA-cam who has used a Mirro for many years without any issues, and she uses a standard electric stove (not a flat-top).
Sorry, but I stand by my statement. And unfortunately there will be many who have made a purchase similar to yours who will wish they hadn't when things go south. I'm actually VERY frugal in what I purchase and I make do with a lot of items, but pressure cookers, pressure canners, canning jars, solar ovens, water filtration resources, firearms, and ammo are NOT items that I will ever cut corners on. Fortunately though, I'm frugal on enough other things that I can have the peace of mind of purchasing items that I know won't fail me when I'm having to rely on them to make the difference between life and death of my family.
Absolutely!!! I totally understand and appreciate where *you* are coming from, Kellene. I am not saying I disagree with you on what you said; it was _how_ you said it that kinda caught me off guard. This is something within me that I must work on - not being so sensitive to such comments. Every family has to do what they believe is best for them. If I could afford a smaller All-American canner on my meager budget, you bet I would invest in it, because I love the idea of not worrying about replacing rubber seals. My apologies if I came across a little strong in my comment. Merry Christmas to you and yours. :)
PreparednessPro I respect you for standing by your word and taking a stand for what you believe in. Even though your commenter was also firm in her belief and statement. I tip my hat to both of you ladies. 👍
PreparednessPro Great video you have really taught me something today. I am a canning newbie I love how you give little tips on ways I can use the meat in different dishes (although still cant wrap my head around how to bind meatballs when ive already browned and chopped ths beef, pls tell). Also enjoy canning prep tips. THANKS 😊
I remember my grandmother canning vegetables every year, she died probably 20 years ago, and we still have 20 or 30 jars of her vegetables that still look good lol, thanks for the video, brought back a lot of good memories,
I'd be all over those veggies!
+Myra Richins, the older Presto canners are actually awesome. They were still made very, very well. I'd take an old Presto any day
Been canning in our All American for a total of seventy years ! Thousands of jars have been processed in it ! Not one item on the canner ever replaced , I believe when my kids get it when I die , it will probably last there life time too! The presto is ok , but will never be in the same leage !
@@davidelo5843 MY Presto is about 38 years old I use it year round I have change the lid gasket a few times never had a problem with it great canner
I remember when I was a young girl, helping family put up harvest in canning jars. No rack in bottom of the pressure canner. They used MARBLES in the bottom of the cooker. Does anyone else remember this??
My nana used marbles too.
I would not recommend doing the quick pressure release! Most people or new people to canning should not get into a habit of doing this. Could create problems for a lot of people. Older jars could crack or bottoms break out. Jars with scratches could break and so on. I know...people will say I have done this many times with out a problem but that still does not make it the right way.
+bear09871 I agree that there are things that CAN go wrong, however, I've not had more than 3 jars crack in the canning or pressure release process and after canning more than 2,000 pounds of meat over the years, I'd say that's a pretty good track record.
Wow, I never knew or thought of preserving meat like this was possible. Great video
I don't recall anyone stating it was "the best you can get." I believe we're all aware that it's very likely that grains today are contaminated with GMO strains. But I believe it's completely logical that a 700 pound cow that was fed grass all but the last 2 WEEKS (as in this case) of its life is going to be MUCH better for me than a 700# cow that's fed grains all its life.
Ideally, a cow should be fed grass only, no grain, for best meat and milk.
Such a wonderfully presented lesson ! I enjoyed listening & learning.
Glad you enjoyed it!
Love your video , I am new to the canniing youtubers, I love the name Preppers, any way, I like your saying, that each jar is like it's own little canner, and also, just a heads up for ALLLL of us that own and are happy with our Prestos, I'm just giving them a Kudos, as that's all I have ever canned with, and I bought my first one , and still use it, over 30 years ago, so I speak from experience, i think it's more to do with the heat element... as for all 3 of my Prestos, I LOVE them.. Just though I'd give my 2 cents for PRESTO LOL.. Keep on canning Preparednesspro, I will keep watching, and I'm still learning, and having a blast canning...
:o)
My husband and I are using your process and the meat is tasty TASTY!!! Thank you!
Becky
+BekkelceBlade Thanks for taking the time to watch!!
I also have the Pampered Chef meat browner thingy, LIFE CHANGING!!!! I could never live without it now! Lol
LOL Sure with they'd give us a more memorable name for that thing!
You are absolutely fantastic and a blessing from God! Thank you SO much. I know absolutely nothing about canning and want to learn everything I can. I cannot thank you enough for your expertise!!!
+Lana Belton Thanks for watching!
I just got a canner for myself and your is the easiest hamburger video I've watched ~ THX! Next I will be checking your other videos for chicken
Kellene just wanted to tell you I finally took the plunge and used my all merican canner today to can ground chuck that wasn sale at 2.99/pound. wouod like to check out Zaycon but they are asking for a referral or something. Anyway I canned and I am so proud of my self I just had to tell you. I am going to can Chicken tomorrow! Oh I almost forgot I used my glass top stove and it worked fine just like you said!!!! THANKS AGAIN!
I've just discovered your channel and will subscribe. You are very precise and well-spoken without stammering for words and rambling on and on about facebook and other insignificants. I appreciate the recommendations (zaycon) which did NOT sound like an infomercial like other vids are starting to (for freebies i guess). You are totally right about the All-American pressure cooker, too. I look forward to seeing more of your vids.
That's the nicest thing you could possibly say, San dy! Thanks!
Awesome! This video answered all my questions and its simply explained so it gives me confidence that myself or anyone can do this.
+Xbob gottX Yay!
You speak so clearly that the captions are very easy to understand. Your instructions are clear as well. do you use the grease for anything? I am trying to clarify some right now and I am sure someone has a better idea than filling container with water and heating/cooling/skimming, repeat. PS-Your hair is beautiful!
+mrshammerhankus Thanks for joining us!
I don't use the grease for anything other than nutrition. Contrary to what the mainstream hypnotists claim, meat fat is actually good for us. But I start out with 93/7 ground beef usually as I get mine from Zaycon.
THAT WAS A REALLY INFORMATIVE VIDEO. I NEVER KNEW MEAT COULD BE CANNED. THANKS
at 16:55, you release the pressure quickly. I'm really excited to see that, because I've been contemplating pressure canning stuff and selling it at the Farmers' Markets, but the hours and hours of cool-down time are killing me. NOT ANY MORE :) thanks so much for the tip.
loved ur video im a visual learner and I really enjoyed you showing me the pressure canner.
So glad you enjoyed it. Be sure to subscribe as we'll be posting a LOT of videos in the very NEAR future. ;-)
You should never do a quick pressure drop, it MUST cool down and the pressure has to drop completely by itself before you remove the weight. Other than that, great video.
Fabulous!!
That water depletion is normal and there's NOTHING wrong with canning some fat. I do it purposefully all the time (as written about on our blog). The key is to not have too much water in your canner and not too much product in your jar. You only want to put enough water to go up about 2/3rds of the way up the wall of your jars on the lowest level. And of course, make sure that you only fill the jars up to the ring lines.
Excellent video Kellene, thanks.
+AntoniusRome My pleasure!
i thought this was a pretty good video you explain well and do not confuse people thank you for taking the time to do this
Thank you for your kind words, Liz. It's definitely not perfect, but I'm content thus far.
love your videos, Kellene...thank you! one question: in doing multiple batches as you are doing, do you re-oil the lip of the canner? when i did a multiple batch like this, the
2nd batch had a lot of steam escaping out from the sides. i had to basically "start over", and re-oiled the lip. it helped somewhat, but still had a little steam escape...?
Excellent video, Thanks so much for putting it on you tube. I'm going to can some Bison (Grass fed Wyoming raised) this week end. You mentioned not having to thaw your meat before use, and wham it hit me what a great convenience, I don't have to wait for things to thaw before cooking....
Thanks again.
Wyomo
I'd love to hear how your Bison turned out.
Really enjoyed your video. I have seen a lot, but you explained things much better then some. Thank you.
+Christina Henry Thanks for watching!
Thank you so very much for doing this video. You are a blessing.
+Mar Mar Thanks for watching!
Best video I've watched on canning ground beef. I love that you do this for people like me that are interested in preparing a meal for my family, even when I don't have much time. I do have one question. Did you add any salt (canning salt) in the jars? I didn't see that.
Nope, I didn't on the hamburger and I don't for any of my canned proteins. It's not a "biblical" kind of requirement. :-)
The USDA and Ball and Kerr tell you only 1 year. Ahem.... Long-timers though will tell you indefinitely. So, based strictly on my experience, I tell folks 5 to 8 years if stored in a cool, dry, dark environment.
thank you! Excellent demonstration.
Thanks for an awesome vid! Can you please tell me, what's the average shelf life for meats of various kinds.
Would you share how you make meatballs with the cooked ground beef? Thanks i enjoyed your video and look forward to more!.
I just pre-make the meatballs, and sear them on the outside. Then can them. I also add 1 Tablespoon of chia seeds per pound of ground beef to help hold them together better. The chia seeds are SOOOO good for you too!
Thanks for the flat stove top information. I did not know that and I am learning how to preserve food.
+Regina Leathers Keep up the learning!
I am trying. Thanks for taking the time to answer me, I appreciate it.
you make it look so easy. I've seen on other channels not to force the pressure off too fast. it could crack the jars. and they have newer American canners. have you ever had any crack.
I as well have a glass flat top stove. the presto is more in my price range. also it has an 8" bottom which I'm more comfortable with on the glass top stove.
+Allie Hunter It COULD happen, but I've canned more than 2,000 POUNDS of meat thus far and have only lost 3 jars as a result.
I'd much rather be an canning activist than a canning purist. So if Presto is what it takes to get a person to can, then have at it. :-)
Thank You So Very Much For This Knowledge. God Bless
Thank you, I have a canner but have not used it yet. I think I may be able to do this.
Of COURSE you will.
Sorry you cannot start your time until you reach adequate pressure.
Yep.
Thanks for posting this! I've been all over the place with, "Don't can anything with oils in it" to "You can dry can hamburger", to "Canning hamburger is ok, I leave some of the juice in the bottom". I like your version because it's bound to remain hydrated! But I'm afraid I'm one of those with the "cheapo" Presto canners (which imo wasn't really all that cheap). While I'd dearly love to have an All American, they're out of my price range at present. :/ No matter, I've had no problems yet and will be trying this really soon - thanks again!
Bottom line, if you can get it canned at the grocery store, then it's something you can can as well. :-) I CAN lard and butter. If that's not "oil" then I don't know what is. :-)
That was another item of my research - i.e; re-canning Ravioli, pork & beans, mac & cheese, etc. You know, "comfort foods". You've been a great help, thank you so very much!! :)
Love your video! Thank you
You are so welcome! And thank you for watching!
Glad to hear it!
I noticed you had a canner on the counter with a burner. What kind of hot pad burner do you have or recommend for use? Thanks
It was an experiment. It didn't work out though. Couldn't bring up to a high enough heat with that big of a canner.
Very Nice Job! LOL... First, as soon as I saw your kitchen tool to break up the meat I wanted it! And you told us the name
and where to buy. A must HAVE. I make Italian Gravy and have been freezing it in quart jars. it's ok but must wait to defrost etc. I just started water bath canning with my garden vegetables and wow came out wonderful. If I bought a good pressure canner, I could do my meat sauce almost the same as you did your ground beef...Right? Hey good job and thank you
+CitySlicker Tony You got that right, but you better send me a sample just so that I can be sure you did it right. :-) hee hee I LOVE Red Gravy!
To all those just starting their canning journey, please do NOT do what she did, never remove the weight until the pressure has dropped back to 0. There are others on UA-cam who do things safely
You might as well also say that all of the canning processes that have been successfully used are wrong too. The fact of the matter is, I do cut corners, yes, but the standard Extension services methods are over the top... much like the jar manufacturers now stating on their product that canned goods are only good for one year. Phooey and Hogwash! But by all means, I've always learned to trust my gut and encourage others to do the same. "When in doubt, don't!" is my motto when it comes to food preparedness.
Wow I am so thankful I found this video. I bought the all american 915 and have a flat top stove. Then I found out you aren't supposed can with these types of stoves, but some people did. I am so thanful to see it can actually be done this wayI was about to purchase a special burner! Thank you so much! So you add Vinegar to the water to prevent cloudy jars? also do you lubricate your all american? if so can you make a video on this? I am going to try my luck and can for the first time this way!
Great presentation/tutorial. Thank you very much. Merry christmas.
Great video... Do you tighten the lids when you removed the jars from the canner?
Clean, then dry, then tighten.
Great video. I do have a question. Some people on you tube say to not put water in the jars due to the texture of the processed meat. Do you find it makes it too "soft/mushy"? I have never canned the ground beef as I was concerned about that and did not want to lose an entire batch if my family did not like it. We love cubed beef and chicken.
With every bit of meat that I've canned, I've opted to do it 3 or 4 ways on one batch before decided which way works best for taste and texture. I've never had a problem using my meats with the water in them, but water wasn't appropriate for my bacon, steaks, or sausage links. So my suggestion is to do a test batch first.
The result will vary depending on what kind of meat you're using and how it was originally processed, etc.
This is a great video, we butcher a cow every year and always end up with a lot of ground beef... But I wonder do you have any tips of long term storage for other cuts of beef?
loopev The reason why glass top stoves are disclosed as a "no no" is because the first (and some 2nd) generation of production could not maintain the heat and thus the pressure properly. If you've got a flat top stove though from the last decade, you should be just fine and dandy.
found it---it's called a "Mix n Chop" You can find it on Amazon.
I seen your butane stove video with the amazon link. In this one you were also canning with a butane stove on the side. Is it the same butane stove. Wondering if it could be used for pressure canning. Just got a american pressure canner. Trying to learn everything I can Thanks
+TheWilda28 I was trying an experiment with that one. It wasn't big enough to handle my large pressure canners..dern it.
Thank you for sharing.
Does your can sit on the shelf outside the fridge? if so, what is their life span?
+lili M Absolutely. The Amish, who have done this forever, will tell you that they last forever in a cool, dry, dark environment. However, my experience thus far has proven 8 years--cause I haven't had any older than that. Nowadays though, the jar manufacturers have disclaimers/warnings on their contianers saying that canned goods are only good for 1 year. *sigh* Silly bureaucrats! They need to start worrying about important things. *smh*
great canning refresher video..thanks
Thanks for watching.
Pampered Chef, but for the life of me I can't think of what they call it. I'll check and see if I can find it. I do loooove it. :-)
You are an awesome woman, your family is lucky to have you! Thanks for the video, I enjoyed it.
thank you, very informative!
This is a wonderful site with wonderful info. Thank you. I just ordered ground beef from Zaycon and should pick it up next week. Quick question: when doing more than one batch, how do you prepare the canner for the second and consecutive loads? Do you need to replace the really hot water with less hot, or just add some cold water so the heat does not break the cold jars? Thanks so much for the great direction and info.
Lucie Boyd I go ahead and put the water in and the lids on, and put them aside on the counter. They're enclosed so I'm not letting anything in. So long as I can get everything done in two or three batches, then I'm fine. Otherwise I put the jars in the refrigerator. If I have to put them in the refrigerator then I let them come up to room temperature before canning so as not to break the jars in the canning process. Hope that helps.
Great. Thank you. Have a Merry Christmas!
Try putting 0ne beef bullion cube in each jar ! Been doing it in my venison for the last 50 years , really a great taste !
I'm not a big fan of using MSG in my foods or high sodium. Beef bouillon cubes have both.
Thank you for a very instructive video, awesome!!! I've never canned meat. Looking forward to doing it. Hopefully soon. Thanks again...
+Laura M. So...you've had 6 months. Have you done it yet, Laura? How did it turn out?
Actually, I did. November 17,2015. I canned chicken thighs. 7 pints, I was overjoyed with the outcome, great. Beautifully cooked and vacuumed. I did the raw pack, and I added 1 tpn. salt. I've not used them in a meal as of yet. Next I will try beef. Thank you for asking. Blessings. Laura M
@PreparednessPro everyone else seems to be dehydrating their ground beef whats your opinion on dehydrating it compared to your way?
Hi Kellene,
I went to Zaycon burger and can not find one place where this can be ordered. If possible could you please give me more info on this and send a link where I can order. Thank You!
You'll need to take advantage of what sales they have in your area when they have the sales. They only do ground beef twice a year.
Thank you appreciate your response
Really amazing.... I heard you say these could last for years? Can you please clarify that? Not refrigerated or frozen but in my pantry?
Old timers will tell you"forever" so long as you keep them cool and dry. My experience has only gone as long as 8 to 10 years, but that's how long it took me to rotate some.
PreparednessPro So home canned foods can last up to 10 years? I have a canning book that says up to one year. But if it only lasts a year it didnt seem worth the trouble.
lindsey thomas That's because that's the USDA's official position. Even the boxes that your canning jars come in say "one year" but if you ask anyone who's been doing it a while they will tell you that that's total typical government hogwash.
PreparednessPro That's good to know. Thanks for replying. I have been wanting to learn how to can but kept putting it off because of the 'one year' thing. I will now give it a try and see how it turns out.
PreparednessPro Any new videos coming soon? Would love to see more and updated videos.
Regarding "Quick Release Of Pressure", is there a chance of cracking the jars?
You're more likely to lose some of the broth inside than cracking the jars. But that's usually only a problem if you've overfilled the jars.
If you read page 20 0r 21 of the All American canner instruction book , it will tell you to never reduce or remove the weighted pressure gauge untill the other pressure gauge reads zero ! Been canning over 50 years and have never seen this done !
It only takes 30 minutes for my 921 All-American to reduce pressure. I have never read that it's permissible to do a "quick release".
And you likely never will. It's my preferred method because it takes so long to reduce pressure in the large ones I have.
Such a helpful video, I really am excited to start canning soon, thank you for such clear instructions. Btw, I LOVE your hair 😊
Aw, so nice of you to say. :-)
Now, on to canning. Don't let the canning Nazi's slow you down. It's an AWESOME addiction!
+PreparednessPro I just noticed that my neighbor had a pear tree chock full of fruit, I'm going to chat with them tomorrow and see if they are open to sharing, I will share back some of my preserves. Thanks for igniting my interest!
Thank you very much! I will try this.
+Don Burns Thanks for watching, Don!
is the inch below the top mandatory or is it personal preference ? i watched a canning video that said it is best an inch "above" the top of the can. the information seems important....thanks !
An inch below the lid of the jar is mandatory in order to get proper pressure built up. But in terms of water in the pressure canner, that's a personal preference and it depends on the size of a canner someone is using too. Best to follow the manufacturer's instructions in that case.
How would you have water "an inch above the top of the can" ??? LOL
New canner here, are your jars hot? Thank you in advance. Got it warm water.
Yes and yes
Great video thanks for sharing. I didnt even know this was possible.
If you wiped the rims to clean off any fat that would prevent a seal then how are your jars okay ‘afterwards’ if they have juices from the meat on the outside? That would be fat seeping or siphoning out, which you said isn’t good. How is your seal safe?
You always want to make sure that the seals are intact afterwards. There's always some coming out when I do chicken, meat, pet food, etc. But so long as my seal is good, then it goes on the shelves.
Please do a video with how you make meatballs with canned hamburger. I have tons of canned burger and I feel stuck with having to use it in sauces and casseroles, I would love some new ideas. :) Great video!
Ty, I am going to try this.
Then my work is done here. ;-)
I was told the All American cooker is too heavy for a glass top. Not recommended to one of these on them at all. Have you had any problems?
Thank you for sharing.
How big is your canner? Is it the 21.5 quart?
Many thanks!
phanter344 I can fit 17 quart jars in it. Keep in mind that the number of quarts they use in the name of the pressure canner isn't the same as how many quart jars that will fit. (Naturally, right?) *grin*
i so love you am learning a lot from you and need to learn a hole lot more
Just what was it with the Presto cooker, you find not worth buying one for?
The instructions alone give one cause to pause--though that's probably not a good answer. Bottom line, it's not made anywhere near as well as so many others. This impacts heat distribution. When heat distribution is not consistent in a pressure cooker, it creates vulnerable spots, which then causes one particular area to take too much of the pressure, which compromises the entire pot. Plus it doesn't have the safety mechanisms in place that the Duromatice and BRK models do. Thanks for the idea to create a video on explaining this in further detail!
I'm so glad that you found this too then! :-) Nope, I don't lubricate my canner. But we will have a Canning 101 video up soon. Stay tuned.
Thanks for the Zaycon tip.
+John Smith it's the best one of the decade in my opinion. :-)
Kellene, just found your site and I think it's wonderful! I also have have a flat-top stove. What model All-American canner are you using? Also, what type/brand/model butane stove do you use that can handle the weight of a canner with jars in it? I've been thinking of getting a butane stove but I have not been able to find a model that states maximum weight (of the pot) it can handle.
The two I have fit 7 1/2 quarts and 21 quarts.
No brand name on the butane stove. It handled the weight just fine, but it couldn't bring it up to full pressure unfortunately. The ones I have are just no-name made in Korea kind that you can pick up at any sporting goods stores or hardware stores.
Great Video, Looked up Zaycon. My question is are the places you pick your items up from doing the event or is it Zaycon through them? And Im taking it you are picking the items up not having them delivered.
Mark, I'm sorry that I'm just now seeing this comment. Zaycon makes arrangements to have a drop off at each location. Sometimes it's a park, a parking lot, or even someone's home. You are picking up the items that you order. All you have to do is drive up, show your receipt, and they put your product in the car for you. ;-)
Real great info! Thank You!
+Nick Freyermuth My pleasure!
Nice job!🙏
Where do you get all the jars?
I noticed you didn't pull your lids out of simmering or even hot water and your fingers touched the underside of the lid. I have only seen others use simmering water and a magnet type tool for lids. Does it make a difference with pressure canning in your opinion?
The lids are completely sanitized when they come out of this intense pressure experience. My hands are well cleaned before handling the lids and I only use paper towels or bleach soaked cloths to clean off the lids. Between all of those steps, you should be good. However, if you're doing water bath canning, then you need to go through the steps that you've mentioned.
You do a good presentation. Why don't the stores sell ground beef like this in cans?
Because it's SO ugly!
Great video Thank You.
Thank YOU, Dorie. Hopefully, we'll be able to get a whole lot more released again SOON!
Addition to previous comment/question: Or do you just wait to add the warm water to the jars before you start the consecutive loads?
I add the warm water before I put the lids on them. Sometimes they wait a bit before going into the canner depending on how long it takes me with each batch and how many I have to can.
love your demonstration it was quite informative thank for explaining the difference between caners i do like the versatility of the more expensive one ....so you why didn't you use salt ...i was taught that salt is a preservative...all the grandma's did it ...why aren't you ? also lets say your making hamburger helper you would use the juice too? is the meat more rubbery? thankyou for your hard work and your well done video ...on last thing i have a newer flat top ...i find the element tends to turn on, then turn off .... well not off per-say ...just low high low high ...is it harder to regulate the heat to can ? and sorry i wish you would have shown on how to regulate the heat to the point ..that its in the grove of its canning ...just so i could feel some what confident in knowing what to look for ....if you have a video on that could you please forward that to me as i find you a good demonstrator thanks Canada
Using salt isn't a bad thing, I just like to season my food when I'm actually making the dish with it, that's all. It's just a preference.
And yes, I use the "juice" too in my recipes. Just make sure you account for that when you're following a specific recipe.
How your beef turns out has a LOT to do with the quality of your beef. If you over cook it before canning it, or over pressurize it during canning, you'll have a less than stellar texture and taste. I only use the Zaycon ground beef nowadays.
Once I'm at high pressure, then I slowly start turning the heat down.
Peaceful Preparedness to you!
Great video! I'm getting my 40lbs of hamburger from Zaycon tomorrow, then get most of it canned up! Blessings :-)
I only oiled the lip the first time I used it. I've never needed to since then.
If you've got steam escaping, it's because it's not clamped down properly or sealing properly. That's not only dangerous for your canning process, but that's also dangerous for the safety of the food.
If some of the liquid is lost during the quick pressure release wouldn't that compromise the seal? I'm thinking the fat from the meat in the liquid could compromise the seal...
+Adriana Adams The final minutes is no different than all of that time that it's under pressure. The key to it sealing is in the cool down period. There are some seals that don't seal during that time no matter what you do. The pressure and heat is built up to create a vacuum within the jar. There will always be juices and such coming out of the jar (depending on how much you filled them) during the pressure canning period. But that has nothing to do with quick release vs. wait to cool down before taking them out.
I have a large 14 quart All American canner. Can you do 14 quarts at a time? if so how high do you fill the water to begin? Great video.McD
+Michael McDougall The quarts reference the amount that the canner holds, not the number of quarts that can be canned at a time. Just fYI.
+PreparednessPro I wasn't very clear. I'm not sure how many quarts of fluid the canner holds. You can stack 14 quarts 7 over 7. I was curious if this was a good idea or not with meat..how much water would you start with....?
thanks
McD
+Michael McDougall Oh yes, it's perfectly fine when canning meat. I have a little thin metal divider that goes in my canner that you use to give stability to the second row. It came with the canner. Or you can purchase them online as well. And yes, it's 7 over 7.
I have the same question as another viewer. So I marked the date canned on my jars but how long will they store and still be safe to eat?
If stored under ideal conditions, you should easily have 8 years.
how long will this canned beef keep, if properly stored ?
The old timers will tell you "forever." However, I've gone through mine as old as 9 years so far. (it got lost in the shuffle, otherwise it would have been rotated long before that. )
If stored in a cool, dry, dark environment, the old timers will tell you "forever", but I say 5 to 8 years based on personal experience. You, of course, would never get that kind of an answer from the USDA though.
Do you have to sterilize the jars and lids?
Do you have a video on how to can chicken and bacon, and stew beef.? I'm a newbie and I'd love to learn how to can all sorts of meats. Even veggies. Most sight only talk about jam, jelly, or sauces
Thank you for sharing!!!
+Jilly Wells My pleasure. No get canning! :-)
Kellene, I have enjoyed watching your videos over the past few years. However, I take exception to a comment you made about the different pressure canner manufacturers. Yes, I am well aware that the All-American is the "Cadillac" of all pressure canners. But there are many people like me (on a fixed income) who cannot afford the initial investment on the smallest one that they make. So, I recently went out and purchased a Presto 16 qt. For the price I paid, it was my investment to make in something that I intend to use. If I need to replace the rubber seal over the course of my lifetime, that is my decision.
While it is good that you recommend a particular brand of any appliance you use in your home, I think it would be best if you choose your words wisely while doing so. You say that Presto is "cheap." That's fine! Be careful - just with that one comment, it could really discourage new people from learning to can at home, especially if they can't afford an All-American.
One more thing: I know of a lady here on UA-cam who has used a Mirro for many years without any issues, and she uses a standard electric stove (not a flat-top).
Sorry, but I stand by my statement. And unfortunately there will be many who have made a purchase similar to yours who will wish they hadn't when things go south. I'm actually VERY frugal in what I purchase and I make do with a lot of items, but pressure cookers, pressure canners, canning jars, solar ovens, water filtration resources, firearms, and ammo are NOT items that I will ever cut corners on. Fortunately though, I'm frugal on enough other things that I can have the peace of mind of purchasing items that I know won't fail me when I'm having to rely on them to make the difference between life and death of my family.
Absolutely!!! I totally understand and appreciate where *you* are coming from, Kellene. I am not saying I disagree with you on what you said; it was _how_ you said it that kinda caught me off guard. This is something within me that I must work on - not being so sensitive to such comments. Every family has to do what they believe is best for them. If I could afford a smaller All-American canner on my meager budget, you bet I would invest in it, because I love the idea of not worrying about replacing rubber seals.
My apologies if I came across a little strong in my comment. Merry Christmas to you and yours. :)
*****
And a happy new year!!!!
PreparednessPro I respect you for standing by your word and taking a stand for what you believe in. Even though your commenter was also firm in her belief and statement. I tip my hat to both of you ladies. 👍
PreparednessPro Great video you have really taught me something today. I am a canning newbie I love how you give little tips on ways I can use the meat in different dishes (although still cant wrap my head around how to bind meatballs when ive already browned and chopped ths beef, pls tell). Also enjoy canning prep tips. THANKS 😊
NVM I found thier video, answers my question. Thanks again for the info on canning and Zaycon.
My pleasure