I have a Weber kettle with a cast iron bbq grate that I use to par cook my meats. I dump the meat on a preheated grate and just keep it moving until I get a spotty brown char on it and get it into the jars. I typically don’t do anything more except add a little Better than Bouillon in the jar and add some stock (just less than half way). I can use this (beef, chicken, or pork) in any recipe than calls for meat. I can’t remember the last time I’ve bought roast beef. I just break out a jar of beef, shred it, and spread it. Season to taste and that’s it! My wife loves the chicken the same way. Love this channel and have been subscribed for years. Thanks!
Not sure why things like people leaving a thumbs down on a video pisses me off or even why it's allowed or what purpose it serves unless it's just a meter for how many idiots that have viewed the video. This video was precise in every detail , accurate knowledge makes for the best videos for learning and this video deserves nothing but thumbs up, Thank you Linda.
I raise my own pigs and always have reserve pork that usually gets given away, I'm now going to can it...so excited. Thank you for taking the time to share your knowledge and breathing new life into a dying way of living.
Darlene here, I am so happy to have found your videos. You have really inspired me to get a pressure canner and get to canning. Thus far have done potatoes, green beans, carrots and chicken and having the time of my life. Thanks so much for the inspiration and motivation. You are a gem.
Linda, you are the quintessential home canner, and I’d never properly tell you how much you’ve taught me about canning, especially meats. Thank you so very much. Even though I’m a fairly recent widow, I still enjoy canning. Thanks for bringing us along and all the great information you give selflessly. Bless you. Jo
Oh the pinging and popping sounds when the jars come out of the canner is such a pleasing sound. Love my canned meats. Thanks Linda for another great video.
please tell people to always buy the extra spacer for stacked pints in a canner. never stack them directly onto each other. looks good Linda, well done. love watching you.
+Linda's Pantry I still can only comment as a reply to someone else's comment but wow! You will love that pork! We just did 39 pints of it plus 8 pints of brisket, 12 jars of stock, and so on and blah blah! Big thumbs up for you!
Thank you so much I try to bring as much as you can in videos to UA-cam and I can just put it out there and get people to do it should be easy it saves money and is healthier
thank you I get my inspiration from UA-cam but I learned how to can from my grandmother and my mother and I can stay up and my whole adult life and enjoy every second of it so rewarding
Starting canning last year and love it and also love watching your videos. Haven't canned meats yet but will probably start with turkey at Thanksgiving time. Will have to watch your video on that again. Thank you for all you do!
I wanted to thank you for this video I had never can pork I did yesterday I had one jar to fail so we have barbecued pork sandwiches tonight and they were delicious thank you so much
What a great, instructive video! You are a thoughtful instructor. I hope it's not rude to say that, like the great Dolly Parton, you fit your dresses really beautifully. ❤️
I honestly wish I had the funds to invest on a pressure canner. Being a single mother has its struggles just to get by. My late husband was my biggest supporter in my garden and I've always appreciated everything he's done for me till the day he passed. Canning & preserving was one of my dreams. So happy to see all the videos you make. Its inspired me.
I watched your video of canning chicken. I wanted to let you know that mine turned out GREAT. Thanks for all the info you gave. I love all your videos, but really enjoy the canning videos. Thanks for sharing.
That's is a great point, canning also helps the environment because we aren't spilling tin cans in the trash and the labels and etc. I have been binge watching your canning videos.
Great video! I have the All American model #915 and love it for my needs. Saves freezer space. We have power failures during New Hampshire winters. So I can pull ready cooked foods off the pantry shelf...
Oh I wish we were neighbors! Would love to can, just don't know where to start. Trying to eat & cook healthier for my three boys & I. Love, love, love watching your videos. God bless to you & your family!
Tina you just have to get started I plan on doing a home canning essentials video so it will kind of give you an idea of what you need to get started and then before that happens if you get yourself a ball canning book and start reading you will learn how to do it it's the best thing you could do for your family
I have done 10quarts raw pack..I left at least 1&1/4 inch space..it came at gorgeous 😀..I love my all american canner..I wish I had got your size..take care &be blessed 🙏✝️
My husband bought me a large Presto canner several years ago, but I was too scared to use it after hearing all the women in my family tell (funny) stories about blowing up their kitchens back in the old days. I would not have started canning if not for your videos (and Noreen's and Janie's). Thank you so much! My husband's large organic garden is finally making it's way into jars!
great news I love hearing that kind of stuff and I'm sure the other ladies out here on UA-cam do as well I love watching their videos as much as making mine
Your canning videos are the best! I am a new canner and have shopped around to other videos and techniques. I have found that the way you preserve good is more to my taste! By the way, I have checked out Zacon Foods and have found them to be a closed business! I was sorry to find this. Keep these videos coming, I have much to learn.
I've also cut the meat off of a couple of shoulder roasts, about 9 pounds worth of meat. And my plan is to roast the bones in the oven for a couple of hours then into the stock pot for another 4-6 hours. I also plan on par cooking the chunks of meat in a skillet then into the jars to be covered with the stock that I made. Hopefully that works out. My local grocery had a sale on shoulder roasts for 99 cents a pound, not as good a cut as a Boston butt but tasty enough.
I appreciate your tips at the beginning to get the BEST quality result. Why take the time to make something sub-par? Tfs 🤗💚 my husband just got me my 1st 921 for my birthday. We're looking forward to using it for this very recipe!
I didn't know I could put two layers of pint jars in my canner...but I have the same size canner as you. Wahooo twice the jars, next time I will do that.
Ok so you strain you broth you made then reuse that broth to boil the pork chunks in correct? I bought a all american 921 and have been canning all my tough moose. Its amazing.
Have watched your videos and have always had great results. Have been canning for years but am always looking for new ideas. I tried canning three fresh hams from the freezer to make room for my Zaycon order. I did the parcooking method as per your video. Jars look beautiful, made broth with the bones the day before same as you. However, I tried the pork today and was disappointed as it was dry not moist and flavorful like my raw packed chicken thighs I did per your video last year. I realize fresh hams are lean by their cut, but am curious if this has cropped up for you? I am worried since the meat is already dry (and how that is possible after being cooked submerged in broth and pressure canned for 90 min is a mystery) that further cooking will exacerbate the already dry texture of the meat further rendering it inedible (which is why I canned it to start with to keep it from going to waste). Any advice or tips would be very much appreciated. Thanks again for all your wonderful videos and ideas.....
I did my first Pressure can with a Ball BBQ pork recipe. I followed the recipe exactly and was able to maintain pressure at 11psi sometime is went up to 12ish but I adjusted the heat slightly down to keep it right at 11psi or slightly higher. I used an inch headspace like the recipe said and let the canner come down after processing removed the lid and let everything sit. I feel like it went well and processed correctly but I did have some liquid loss or siphoning. I have read this can be caused by fluctuating pressure during processing or cooling jars too quickly. I followed recipe exactly but I lost about another inch of liquid. How can I prevent this and how much liquid loss makes it unsafe to store? All of my jars did seal. Thanks
I know this video is from 2015 but maybe someone or you can answer this question for me, can I season my meat and soups exactly like I do it if I were going to cook it in my saucepan, I mean, I like to use Adobo, and Chicken/beef bullion and onions, green pepper and a tinge of vinegar, is it ok if I do this or do I have to can it without any of my seasoning added? Thank you.
Hey Linda !!! How are ya my Dear Friend !!! Please say Hey to your Husband , your Wonderful Family and of Course the Beautiful Pups !!! I LOVE your Canning Videos !!! That is AWESOME how you are Able to Conserve All that Pork like that !!! I'm gonna Keep watchin , and maybe One Day I will get the Confidence to Do this !!! You ROCK Linda !!! EXCELLENT Video ... See ya Soon my Friend ...
Fritz I think you should come learn how to can at my house I would be happy to show you how it's done in person. give Sarge sarge big pet for us and say hi to your mama
+Linda's Pantry You are Such a Nice Lady !!! I Would LOVE to Visit with Y'all one Day , I Guarantee you would Have Me Cannin Like a Professional with the Quickness !!! Thank You so Very Much for your Kindness and Friendship Linda ...
Linda, I have been watching your videos for a couple of years now and just love them. I enjoyed your puppy and hunting videos as well. I am Ready to try canning some pork and was wondering your thought on the best cuts of pork to use, loin, shoulder roast or butt roast? Thanks so much for all the wonderful info and effort you put into your videos. PS, I remember watching my grandmother can and helped my mom can tons of different fruit and veggies.
I have a question. I didn't have room to put my pork in the pressure canner so I placed it in the oven on 200 degrees to just keep it warm until I could do it next. It did have the lids on jars already. A couple hours later I was able to pressure can for 75 minutes (pints). It didn't dawn on me until later...but, is it safe to eat? What if it happens again, is that a good option?
This may sound dumb, but I'm clueless when it comes to canning. But is that pork fully cooked when you can it? How do you know when it's fully cooked through? I mostly dehydrate things. I sure wish there was a way of dehydrating meat for meals and I don't mean jerky! Lol
Ok thank you..I've always cold packed foods..Well ones you can or used the Power Pressure cooker..Which I don't trust when it comes to meat..I finally got big boy All American to play with..Lol.. Hopefully I won't send the lid sailing threw my ceiling..Guess I shouldn't drink and can either till I get use to this thing..Lol..Thanks for the great videos..
When you stack your jars in the canner do you put something between them or just stack them right on top of each other? I have a big pork tenderloin I plan on canning this weekend. Love your channel. Thanks for sharing!
Thanks for the awesome video...I love to can and am getting more into canning meat. I do have a question though :) Are you still putting your seals in hot water? I noticed that you were using the magnet wand :)
These are good for Carnitas. Can big cubes (part cooked) and fry them in their own fat at medium high heat with any spices you choose. I use pork butt and for the spices: onions , garlic, cumin, salt, black pepper, and dried chili peppers. Legit Mexican in 20 minutes or less
Linda you rock wish I would have married someone like you Hot and can cook . quick one for you I have a american cooker and I'm getting white spots on my inside of my cooker looks like it's pitting it. I have to use steel wool to remove it is it the water I'm using I live in florida
Ms. Linda, please cover your chest. lots of teenagers and youngsters watching your channel. we want to learn from you about canning and food preserving, that is all. thank you!
I have a Weber kettle with a cast iron bbq grate that I use to par cook my meats. I dump the meat on a preheated grate and just keep it moving until I get a spotty brown char on it and get it into the jars. I typically don’t do anything more except add a little Better than Bouillon in the jar and add some stock (just less than half way). I can use this (beef, chicken, or pork) in any recipe than calls for meat. I can’t remember the last time I’ve bought roast beef. I just break out a jar of beef, shred it, and spread it. Season to taste and that’s it! My wife loves the chicken the same way. Love this channel and have been subscribed for years. Thanks!
gees woman I love you! Having your older videos as a reference library is soooooo nice!.
Not sure why things like people leaving a thumbs down on a video pisses me off or even why it's allowed or what purpose it serves unless it's just a meter for how many idiots that have viewed the video. This video was precise in every detail , accurate knowledge makes for the best videos for learning and this video deserves nothing but thumbs up, Thank you Linda.
I raise my own pigs and always have reserve pork that usually gets given away, I'm now going to can it...so excited. Thank you for taking the time to share your knowledge and breathing new life into a dying way of living.
Darlene here, I am so happy to have found your videos. You have really inspired me to get a pressure canner and get to canning. Thus far have done potatoes, green beans, carrots and chicken and having the time of my life. Thanks so much for the inspiration and motivation. You are a gem.
Always fascinated with your canning videos, Linda. Good, detailed instruction and a confidence that lets us know that you're an expert at it!
Linda, you are the quintessential home canner, and I’d never properly tell you how much you’ve taught me about canning, especially meats. Thank you so very much. Even though I’m a fairly recent widow, I still enjoy canning. Thanks for bringing us along and all the great information you give selflessly. Bless you. Jo
Your kitchen shows you are a busy woman! You have educated me so much on canning! Blessings!
+Danielle Stone Yay:)
She is so busy always doing a lot
Oh the pinging and popping sounds when the jars come out of the canner is such a pleasing sound. Love my canned meats. Thanks Linda for another great video.
Thank you for stopping by:)
A very special video, my greetings
please tell people to always buy the extra spacer for stacked pints in a canner. never stack them directly onto each other. looks good Linda, well done. love watching you.
Wow Linda you are set up for a long while now with pork! YUM! That is a BIG A$$ canner!! Cooool!
+TheWolfePit LOL Larry in the freezer or on the shelf it is delicious. Thank you for stopping by:)
+Linda's Pantry I still can only comment as a reply to someone else's comment but wow! You will love that pork! We just did 39 pints of it plus 8 pints of brisket, 12 jars of stock, and so on and blah blah! Big thumbs up for you!
You have great videos. I canned for the first time today! Thanks
Best canning videos on UA-cam - awesome blessings Linda!
Thank you so much I try to bring as much as you can in videos to UA-cam and I can just put it out there and get people to do it should be easy it saves money and is healthier
Thank you for all the hard work you put in to making your video's :)
Great informative video as usual. UA-cam is where I learned to can. I don't think I would have started without you guys.Thanks much, Bev
thank you I get my inspiration from UA-cam but I learned how to can from my grandmother and my mother and I can stay up and my whole adult life and enjoy every second of it so rewarding
You are definitely the queen of canning my friend. Your instructions and information is wonderful. Looks awesome. 👍🏼
+FitAnge S Awe you are very sweet just trying to show that it is easy and saves money :)
Starting canning last year and love it and also love watching your videos. Haven't canned meats yet but will probably start with turkey at Thanksgiving time. Will have to watch your video on that again. Thank you for all you do!
Very well done! I have been canning for about four years now and I STILL consider myself a newbie! Thanks for the reminders.
+MidWest Katie You never know who might be watching:)
I wanted to thank you for this video I had never can pork I did yesterday I had one jar to fail so we have barbecued pork sandwiches tonight and they were delicious thank you so much
What a great, instructive video! You are a thoughtful instructor. I hope it's not rude to say that, like the great Dolly Parton, you fit your dresses really beautifully. ❤️
I honestly wish I had the funds to invest on a pressure canner. Being a single mother has its struggles just to get by. My late husband was my biggest supporter in my garden and I've always appreciated everything he's done for me till the day he passed. Canning & preserving was one of my dreams. So happy to see all the videos you make. Its inspired me.
I watched your video of canning chicken. I wanted to let you know that mine turned out GREAT. Thanks for all the info you gave. I love all your videos, but really enjoy the canning videos. Thanks for sharing.
That's is a great point, canning also helps the environment because we aren't spilling tin cans in the trash and the labels and etc. I have been binge watching your canning videos.
Great video! I have the All American model #915 and love it for my needs. Saves freezer space. We have power failures during New Hampshire winters. So I can pull ready cooked foods off the pantry shelf...
Thank you for sharing this video. As a first timer for canning meats, this was very informative.
Oh I wish we were neighbors! Would love to can, just don't know where to start. Trying to eat & cook healthier for my three boys & I. Love, love, love watching your videos. God bless to you & your family!
Tina you just have to get started I plan on doing a home canning essentials video so it will kind of give you an idea of what you need to get started and then before that happens if you get yourself a ball canning book and start reading you will learn how to do it it's the best thing you could do for your family
I'm interested in seeing the parboiling process. I've only ever raw packed.
I have done 10quarts raw pack..I left at least 1&1/4 inch space..it came at gorgeous 😀..I love my all american canner..I wish I had got your size..take care &be blessed 🙏✝️
My husband bought me a large Presto canner several years ago, but I was too scared to use it after hearing all the women in my family tell (funny) stories about blowing up their kitchens back in the old days. I would not have started canning if not for your videos (and Noreen's and Janie's). Thank you so much! My husband's large organic garden is finally making it's way into jars!
great news I love hearing that kind of stuff and I'm sure the other ladies out here on UA-cam do as well I love watching their videos as much as making mine
Your canning videos are the best! I am a new canner and have shopped around to other videos and techniques. I have found that the way you preserve good is more to my taste! By the way, I have checked out Zacon Foods and have found them to be a closed business! I was sorry to find this. Keep these videos coming, I have much to learn.
I've also cut the meat off of a couple of shoulder roasts, about 9 pounds worth of meat. And my plan is to roast the bones in the oven for a couple of hours then into the stock pot for another 4-6 hours. I also plan on par cooking the chunks of meat in a skillet then into the jars to be covered with the stock that I made. Hopefully that works out. My local grocery had a sale on shoulder roasts for 99 cents a pound, not as good a cut as a Boston butt but tasty enough.
I appreciate your tips at the beginning to get the BEST quality result. Why take the time to make something sub-par? Tfs 🤗💚 my husband just got me my 1st 921 for my birthday. We're looking forward to using it for this very recipe!
Great video... thanks so much for sharing your experience.
I really enjoyed this video! Thank you!
Ok Ms. Linda! Once again you have Inspired Me! Thank you :) 👍
Kept looking and I found it...I knew you had it. Thank you.
I didn't know I could put two layers of pint jars in my canner...but I have the same size canner as you. Wahooo twice the jars, next time I will do that.
Ok so you strain you broth you made then reuse that broth to boil the pork chunks in correct? I bought a all american 921 and have been canning all my tough moose. Its amazing.
I'm new to canning I really enjoy you videos but I was wonder if you could fry meat that has been canned. Sorry if a dumb question.
I am loving your tips and personality! Thank you so much for sharing!!
Thanks for the tip on par-cooking!
How long will the canned pork stay good (In a dark cool cellar)?
Great demo Linda
Thank you so much!
Thank you for your time
Approx. how long did you let the pork cook in the broth before it was done? I want to make this recipe tomorrow and wondering, thanks
Have watched your videos and have always had great results. Have been canning for years but am always looking for new ideas. I tried canning three fresh hams from the freezer to make room for my Zaycon order. I did the parcooking method as per your video. Jars look beautiful, made broth with the bones the day before same as you. However, I tried the pork today and was disappointed as it was dry not moist and flavorful like my raw packed chicken thighs I did per your video last year. I realize fresh hams are lean by their cut, but am curious if this has cropped up for you? I am worried since the meat is already dry (and how that is possible after being cooked submerged in broth and pressure canned for 90 min is a mystery) that further cooking will exacerbate the already dry texture of the meat further rendering it inedible (which is why I canned it to start with to keep it from going to waste). Any advice or tips would be very much appreciated. Thanks again for all your wonderful videos and ideas.....
I did my first Pressure can with a Ball BBQ pork recipe. I followed the recipe exactly and was able to maintain pressure at 11psi sometime is went up to 12ish but I adjusted the heat slightly down to keep it right at 11psi or slightly higher. I used an inch headspace like the recipe said and let the canner come down after processing removed the lid and let everything sit. I feel like it went well and processed correctly but I did have some liquid loss or siphoning. I have read this can be caused by fluctuating pressure during processing or cooling jars too quickly. I followed recipe exactly but I lost about another inch of liquid. How can I prevent this and how much liquid loss makes it unsafe to store? All of my jars did seal. Thanks
I know this video is from 2015 but maybe someone or you can answer this question for me, can I season my meat and soups exactly like I do it if I were going to cook it in my saucepan, I mean, I like to use Adobo, and Chicken/beef bullion and onions, green pepper and a tinge of vinegar, is it ok if I do this or do I have to can it without any of my seasoning added? Thank you.
It is fine to season! Just don't add any thickener (flour, corn starch, etc.)
Hey Linda !!! How are ya my Dear Friend !!! Please say Hey to your Husband , your Wonderful Family and of Course the Beautiful Pups !!! I LOVE your Canning Videos !!! That is AWESOME how you are Able to Conserve All that Pork like that !!! I'm gonna Keep watchin , and maybe One Day I will get the Confidence to Do this !!! You ROCK Linda !!! EXCELLENT Video ... See ya Soon my Friend ...
Fritz I think you should come learn how to can at my house I would be happy to show you how it's done in person. give Sarge sarge big pet for us and say hi to your mama
+Linda's Pantry
You are Such a Nice Lady !!! I Would LOVE to Visit with Y'all one Day , I Guarantee you would Have Me Cannin Like a Professional with the Quickness !!! Thank You so Very Much for your Kindness and Friendship Linda ...
Doing a pork roast today !
Right on time, I just got 2 pork roasts on sale!
+thelmarrie So easy:)
Linda, I have been watching your videos for a couple of years now and just love them. I enjoyed your puppy and hunting videos as well. I am
Ready to try canning some pork and was wondering your thought on the best cuts of pork to use, loin, shoulder roast or butt roast? Thanks so much for all the wonderful info and effort you put into your videos. PS, I remember watching my grandmother can and helped my mom can tons of different fruit and veggies.
Very helpful
Sweet heart, I so in joy your site, if I may ask, will this work for deer meat as well.
+David Dowd Absolutely and it is to die for delicious!
Thank you very much. Have a nice day.
How long am I par cooking the pork?
I have a question. I didn't have room to put my pork in the pressure canner so I placed it in the oven on 200 degrees to just keep it warm until I could do it next. It did have the lids on jars already. A couple hours later I was able to pressure can for 75 minutes (pints). It didn't dawn on me until later...but, is it safe to eat? What if it happens again, is that a good option?
Have you every made pork broth?
What do you think about the steam water bath canner
+Connie D I have one but I only use it for jellies :)
if u had more clearance would u have a bigger All American canner?
I have a pork tenderloin, im assuming i can do this the same? Great video as always! Blessings
You can but in my opinion it ends up really dry and the texture is not fabulous you need some fat content
I have been pressure canning with a 15 lb weight even though it should be 10lbs. I have tried to get a 10lb but no luck. I'm hoping it's okay 🤔🤷♀️
How long do you do 1/2 gallon jars? I am doing pork and carrots for stew.
Great video Linda~~
thank you Cheryl I appreciate you stopping by and leaving a comment
Linda's Pantry Your Welcome Linda.....
Can I fry the pork and then pour broth over to pressure can?
or sear the pork
yes ma'am! :))
Thank you!!
I love that sound....ping ping ping
Linda, can I half fry the pork up like you did in one of your canning chicken videos ?
+michele salazar Yes!
How long roughly did you cool it for in your case?
Like when your changing a tire!
do you have to pressure can stock or can you water bath can it?
pressure can always; )
This may sound dumb, but I'm clueless when it comes to canning. But is that pork fully cooked when you can it? How do you know when it's fully cooked through? I mostly dehydrate things. I sure wish there was a way of dehydrating meat for meals and I don't mean jerky! Lol
How long should I wait for it to de pressurize on its own before opening????
Till it comes all the way down off of pressure
Ok thank you..I've always cold packed foods..Well ones you can or used the Power Pressure cooker..Which I don't trust when it comes to meat..I finally got big boy All American to play with..Lol.. Hopefully I won't send the lid sailing threw my ceiling..Guess I shouldn't drink and can either till I get use to this thing..Lol..Thanks for the great videos..
Did you cook the meat in the broth or did you brown meat in pan please?
You can do either. Just be sure to add broth to the jars.
Linda since Zaycon is closed, where do you order your meat?
I had the same problem with clearance above my stove. My son just pulled the stove out a little bit. Problem solved
Place in oven @375 for 20” and then pack your jars, easy pease
When you stack your jars in the canner do you put something between them or just stack them right on top of each other? I have a big pork tenderloin I plan on canning this weekend. Love your channel. Thanks for sharing!
no my camera came with the rack to go in between the jars to stack them that is I love having the canned pork on hand it's a great staple in our house
Great video again. You changed outfits just to open the caner? You are profesional... he he.
+Steve Potgieter I got to hot :)
@@LindasPantry you are hot!!
Thanks for the awesome video...I love to can and am getting more into canning meat. I do have a question though :) Are you still putting your seals in hot water? I noticed that you were using the magnet wand :)
+Gwen Medley Yes I soak mine in hot water :)
+Linda's Pantry I was only asking because the "new" Ball seals say not to do that anymore, so I was wondering if you are still using old stock up.
What are some recipe, besides BBQ, for canned pork??? Please help
These are good for Carnitas. Can big cubes (part cooked) and fry them in their own fat at medium high heat with any spices you choose. I use pork butt and for the spices: onions , garlic, cumin, salt, black pepper, and dried chili peppers. Legit Mexican in 20 minutes or less
Love to pressure can, so many people won't however they'll water bath can.
+Booger500us LOL you are so funny because I am all of 5'! and I was thinking I was bragging!:)
Awe I love ya!!!
If you know someone who sells Pampered Chef, I think they have a bench scraper.
Thank you :)
I know this is an older video..but I’m wondering how porkchops would taste using this method?
Just Awesome !!!!!
thank you!
BLESSINGS
Please explain the par cook part a little more.
my pressure canner is running right now doing up pork...
+TheSueb0154 Sweet!
you have that canning down
Yep yep ;)
Linda you rock wish I would have married someone like you Hot and can cook . quick one for you I have a american cooker and I'm getting white spots on my inside of my cooker looks like it's pitting it. I have to use steel wool to remove it is it the water I'm using I live in florida
+bubba bear Hi! Make sure you're putting a little vinegar in your water. That may help. Good Luck!
hey thanks fotr the tip
No sound
Can somebody tell me why everyone is cutting the pork in pieces?? Can we make the complete pork chop canning instead of cutting them??
I feel morality obligated to say with kindness an respectful opinion this country girl is hot
"clearance" ..... lol
Ms. Linda, please cover your chest. lots of teenagers and youngsters watching your channel. we want to learn from you about canning and food preserving, that is all. thank you!
Dude! you need to mind your manners! women have breasts....get used to it
Are you kidding me!