I am resting for a minute after canning pintos, putting the rest in the crockpot for dinner tonight and cutting up two pork loins for canning later today. Three of my friends are in Florida for the winter, tanning, drinking and acting like life is normal. Somebody has their priorities out of wack and I don't think it is me. I feel like I'm alone in my universe. I really am glad I found your channel. You reassure me I'm not crazy. Both of my grandmothers raised kids in "Hoover's time" (the depression). They saved, and scraped and did what they had to to get by. And they taught me lessons that have come rolling back. Sorry I'm blabbing on, I just needed to talk to somebody.
I hear you!!! I recall my Great Grandfather cutting down the side of the toothpaste so he could get everything out of that tube. My wife, after 33+ years, still laughs at me for squeezing all I can out of that tube if toothpaste. She can open up a fresh tube and I will work on that “empty” tube until nothing more comes out.
Don't feel alone! I'm right with you. Canned juice (28 quarter points for my little guy and 5 pints for mommy & daddy), 14 pints of chicken, and dehydrated 4 dozen eggs and about to put in another 4 dozen eggs in when they finish. I tried to warn my family and suggest they prepare but was met with ugly fighting. Keep protecting yourself and those you love! ❤
I have been canning since 5:30 this morning. got chicken done and canning up 8 lbs of triple beans. It is a lot of work lol. I have barely learned this stuff but I'm proud of myself 😊
I canned with Mirro canners for years…since 1973. But for the last 14 months I have been canning in a 12 Qt. Electric Precise Presto canner and I LOVE it and it makes canning a breeze!
Thanks so much for the encouragement, Patara!!!! I'm a 3rd generation long term food preservationist too! The weighted gauge needs to jiggle between 1 and 4 times per minute. I have a glass top stove too, just like a lot of other stoves, they cycle their heating element. So, when I set mine a little higher, I know that when it cycles down, I'll still be within the expected consistent range for successful canning. Your PSI must remain stable for the allotted time for the product. If it goes under, then you must restart your time. It has to be a consistent PSI for however many minutes. Blessings to everyone preparing their ARKs for what's coming! Blessings to you Patera for your watchmen's heart and anointed words that must be said! You are a tremendous blessing!
I still use rings that my mother had. She instilled in me to always take care.of your possessions. To use what you have and to use it up. Make do or do without. Thank you for this video. I've never owned a pressure canner but am looking to purchase one
I am the same way, parents grew up in the Depression. I wash mine then when they dry I wipe them down with just a little olive oil to keep them from rusting. Been using the same rings for well over 25 years now and I can a LOT every year.
Best part, I love hearing the lids pop. When I'm done canning I put all the little canning things in a paper bag and store them inside the canner so that I don't have to hunt for them ever.
Pressure canned beans are the best way to cook them in my opinion. They come out so soft and melt in your mouth. Been canning a lot of them lately too.
I have never canned sausage before. I've canned venison and beef, but not sausage. Will have to try this. Thank you Patara for posting this video. BTW, I tend to talk to myself all the time, but especially when I am doing things that require my attention.
I’ve not canned sausage, and I really want to do that. I usually do hamburger, chicken, pork in chunks, and also hamburger veg soup (which is what I’ll be doing tomorrow.) I need to get some sausage to can up loose meat and also in patties, because it would be lovely to pull a jar of the shelf to make SOS with the loose meat, or bake up biscuits and layer refried canned sausage patties with a slice of Colby and a thin slice of apple in a biscuit for breakfast. Thank you for the inspiration! My husband brought me home about 7 pounds of hamburger on Friday, and he hadn’t realized I was planning to use it in canning veg soup, so he’d bought the 80° lean. So I’m going to fry it up and spoon off as much fat as I can. That always results in a dish of reserved drippings with little bits of cooked burger in it, so I think I’ll chill that and use it as the fat in a batch of biscuits. I hate to throw it out. I canned meatballs a while back, got the first time. We’ve been dying to try them - I did half in jars of tomato juice, and half in jars of beef broth. But I hate to pull them off the shelf and cook with them while I still have easy access to fresh meat at the store, because if they’re on the shelf, I know we’ll have them if meat becomes hard to come by. Both my guys keep asking about them, though, so I may have to crack one open soon so we can all satisfy our curiosity.😆
I agree with talking to yourself when canning. I also soak my beans. It helps my stomach. I read the instructions every time to ensure I haven’t forgotten something. Lol. Thanks for sharing how you can your sausage.💚
You go girl! I finally got cauliflower yesterday,so I'm canning this week! Our son liked mowing when he was a teen,he even mowed a cemetery as a side job in addition to working at McDonald's. Keep those youngsters busy.
Just finished up our 3rd batch of beef stew , and next is more chicken broth. Thanks for encouraging us to take the canner out of the box finally after 2 years and jump on the canning band wagon. We been at it for over 8 years and have learned so much from your channel about this topic and many other things !
Back when… I fried my fresh hog sausage put them in jars, poured hot grease on them. Sealed them and turned them on the tops. When cooled I put them in my chest freezer. A lot of work but oh when eaten they were just like fresh. I didn’t have a pressure canner so I did what I had to do. Thanks fir all the tips.
We canned it the same way when I was young. We didn't have a freezer so we kept it in a cool room. Can you imagine a lid nowdays sleeping in an unheated bedroom?
We have the same canner. I picked up a heavy duty propane burner like those used for a turkey fryer that I use for canning. I got it at a rummage sale for $10. The regulator on it allows for precise adjustments for the flame and I can set it so the gauge reads around 10 1/2 # and the weight gives a wiggle about every 30 seconds. That burner works great for a shrimp boil with a 15 qt. pot with a lift out basket that Walmart had on sale for $15 also. Because of our elevation here in North Central Wisconsin, we add 5 minutes to the recommended canning time.
They turned out nice! The only suggestion I'd make is letting people know the weight depends on your altitude. It's 15 lbs. Where I am now. When I moved here I almost forgot to check, and I had been in a 10 lb. Altitude.
Also you should wipe the rims with a clean cloth dampened with vinegar when canning anything with meats, in case there is any grease from the meat on the rims which would cause that jar to not seal.
Thank you Patera. I am brave in many ways, but not when it comes to canning. I once saw my Mom pressure canning. I believe it was tomatoes. She made a mistake. The whole thing blew up and landed all over the ceiling. Wow. That was one huge mess. In that area, I have been a big chicken! Thank you for the little boot in the you know what! It is so much more economical. I have a lot of extra help as I was given my Gma's canning jars & pressure canner when she passed 2 years ago. I purchased more also. So, i will start soon and let you know how it went! As always, God Bless you & yours. Kim Carter
Hello darlin. I am a new subscriber but I have watched you for over a year now. I said to myself, self, this is my kinda girl. Yep love to listen every day. In between do my due diligence. We have been canning everything we can vet our hands on. Hoping for the best preparing for the worst. That's our life style these days. People better know every day you put off doing the best you can do to prepare is a day lost. Thank you Patara for standing. We love you keep up the good work.
Great video. Somewhere I think I have mt grandmother's Presto pressure canner. I remember some real messes she made pressure cooking when we would be there for the summer!! One tine she did noodles and it sprayed everywhere. The next mess was really bad. She had just repainted her kid hen and had metal cabinets on the walls,;she made applesauce and it went everywhere on those cabinets, walls, absolutely everywhere. My mom just cried..she wound up cleaning it. If I recall she let grandma know those were things NOT to do in a pressure cooker . I think she cooked and canned in the same cooker. Funny story. My mom bought that for my grandmother. My aunt " borrowed " and never returned to her. Then to add insult to injury, she sold it to me. My mom wasn't very happy about that when she said I bought that for mom before we went to Greece. !!
Patera I appreciate you so much. Every blog is so full of great info and I’m brand new to canning at 65 so I’m thrilled to have your blogs. Love your channel.
Tara, I’m 65 also and last year I decided it was about time I learned to pressure can! It opened up a whole other chapter in my canning adventures. Isn’t it satisfying to pull out a jar of something you canned yourself and use it!? ♥️🤓
I’m just gonna say, canning in my 60s is a lot easier now. And fun! Life was busier with kids, jobs, sports etc… in those days. So happy and thankful for Patera’s inspiration.
I have never canned patties, but I can sausage all the time! Such a time saver! I usually use one jar every week because my adult son takes biscuits and gravy to work every day since he goes to work early.
@@forrestgump9576 I totally agree! My freezers are full of different things right now. Since I work outside the home during the week, my weekends are spent canning many times. A couple weeks ago I found a big, think round steak on clearance. It's in the freezer now, but I got it to can up for later. I've got more chicken bones to turn into broth to can up also.
@@laurielyon1892 love making broth! throw in some onion skins, celery leaves, chicken bones, carrot peels, peppercorns, a little salt and let the 18 quart roaster go on low for a couple of days. Best broth you will never buy in a store! That round roast is perfect for canning! Blessings!
I just got my first canner but I haven’t used it yet. I have about 10lbs or so of beans on the shelf, I guess I’ll start practicing on them. I want to be a little confidence when the garden comes in.
I have the AA 931’s and a glass top stove. I use the Cadco stainless steel/cast iron burner. Works wonderfully and frees up my stove. I love being able to do 19 pints/14 quarts per canner. Sure makes my canning go quicker.
We also use a Cadco (PCR-15) with a 921. They are awesome. We have a large cast iron propane burner for canning outside but have not had to use it. Stack it deep and be safe out there in zombieland.....
I've canned beef, pork loin, and sausage for about 40 yrs for Christmas presents for my extended family. One thing I've done differently from back then is I will typically add 1/3 ground pork to the bulk sausage. Have felt for years that even "mild" sausage seems to concentrate the seasoning while canning,
Great timing! I’m new to canning things other than jam. Tried butter and ground beef and wanted to can sausage. I’ve been stocking up and my freezer is full! Time to make space.
Best to soak the beans, I saw my mother in law’s canner explode beans Everywhere! That didn’t happen again, now she makes sure they are good and swelled up before they go into the jars 😀
last wk I canned and canned, cleared out a small chest freezer and decided to can all the meat. Sausage patties, ground sausage, beef roast, pork loins. I got the freezer CLEANED OUT.
I love having every kind of beans canned and ready to eat stocked up in my pantry! So I’ve been thinking about canning sausage 🤔 I got boxes of premade Pattie’s and links in my food CoOp-it’s taking up a lot of room in my freezer-I have quite a bit of ground sausage canned but I’ve not tried Pattie’s-maybe I’ll try a few while canning chicken today-same time so I can try it before going all in🤪
I laughed so hard when you said " This is why it's important to talk to yourself as you can!" That is so so true! Haha. Thanks for the clear direction on when you want it to jiggle jiggle as it is canning. That seems to be the hardest part for me is when to turn the heat down and what to turn it down to. I kept hearing your chicks in the background and kept stopping the video to make sure it wasn't mine cheeping! Haha! Thanks for the great video! Canning is an amazing tool and skill to know!
What a beautiful thing, canned meat! never heard of canned meat growing up, although my mom did a butt load of canning every summer for our family of 10 kids. Now canned meat is my favorite thing to do! LOVE the texture of it, so tender! Thank you Patara!, working hard here putting up and getting ready for the garden in zone 4a/4b.
I want to thank you for your videos, they have woken me up to the reality of what is coming and thanks to you I am now buying extra everything every week and piling it up in big plastic containers for storage , today it was canned Tuna, canned chicken and canned pork. I guess it was about 22 cans to add to my stockpile. some weeks I spend extra on beans and other vege's which are still pretty cheap, then this week it was canned meats so a bit more costly but I figure 30 bucks a week is doable on extras , so what I can get is what I get. I figure I waste 30 bucks a week on junk I don't need, lunch out or dinner out, or that coffee from DD or Starbucks. So instead of those things I am buying canned goods and things like flour, sugar and baking soda and cornmeal
i just brown them in a pan both sides. they will produce a beautiful line of lard if you don't cook out. that lard is like finding gold in hard times, you will be glad to have it!
Thank you.One thing I haven't done is can.Been kinda scared to start.My mama never showed me and never had a elder show me either.A lot things had to learn on my own.With this video it helped me to understand the process.By the way I'm 60+ and never to old to learn something new.👍
I've got a 3 part series on the supplies and equipment for canning in case you are interested. A friend of mine asked me to make the videos as she is new to canning and I've been doing it for over 35 years. Not saying Patara doesn't have the info but you might have to hunt for some of it and I use a Presto canner as the All American is out of my budget.
@@ladyhawthorne1 thanks I’ll check out your videos too. I started canning this year bcs I’m carnivore and get great meats from local organic farmers. Very limited freezer space. So far I’ve canned meats, bacon, butter, and broth primarily. Has gone very well! I’m very thankful to Patera & other folks who do videos on canning. I’ve learned a lot from them.
I just purchased my first pressure canner (Presto 23 Qt) and can't wait to use it. I have a 48 pack of sausage patties I just bought from Sam's so I guess they are my first project! Thank you for motivating me to get started.
Hi Patera, I've learned so much from you on your channel over the past year or so and appreciate everything you do for us. I canned a gallon of pinto beans last week and will start on sausage patties tomorrow. I've run out of storage space in my kitchen from all the canning. With all the other preps (canned meats, veggies, fruits, etc.) I've had to extend my storage to other places throughout my home. I don't want them to be in plain sight, so they're neatly organized in various areas (my cat's closet bookshelf is one of them). :-) She doesn't mind, as all of her food supplies are in there, too. Blessings to you and your family. Your encouragement keeps me going.
Dehydrating rice ,beans and carrots right now. Going to take those off in a few hours and put on celery . As soon as that’s through, I’ll be putting on cabbage. After that dehydrating tomatoes. Busy , busy , busy. Going to get some ground beef and ground turkey this weekend and do 18 pints of that because I’m getting very low because I eat it all the time. I love the way canning my burger makes it taste better and more edible, to me anyway.
I've been canning something every week since I got my canner recently. This week is chicken! I did a lot of ground beef a couple weeks ago because I found some on sale for half price. I watched your video on that and it was very helpful. Thank you for keeping us motivated!
@@diannamc367 It was, I couldn't believe my luck! It was on the last day, so I canned it that evening. I ended up with 10 pints and enough for a meal that night.
Well thanks girl! That's how I do it...just wanted to double check. My mother remembers her mother canning sausage and it got them through the summer until next hog killing in the fall. She's 91
Thank you so much for all of your knowledge! As I'm learning from you I'm teaching my grandbabies. Mimi fixed Spam yesterday and they loved it! Today we're making Beast bread and they're excited 😊
I believe my All American calls for a thin coat of vaseline around the edge of the canner. I usually finger paint it on, wipe excess with a paper towel and the then run my finger over it again to feel for any dry spots. I only do this about every third time.
I canned sausage, chicken, beef, and chicken bone broth made from rotisserie chickens. Very rewarding to know they are ready to heat and eat. I also have a flat surface range I have 2 pressure canners that hold 7 quarts or 9 pints each. It really upped my game when I purchased the second pressure canner. It would be great for someone with a huge garden or large family. When I bought the first one in 2020, I think it was $89.00. The second one was purchased about a month ago. It’s the exact same canner, and it cost $139.00.
We're in drought. Been watering our young fruit trees this morning and also importantly my salvia and lantana which draw in pollinators. In April I'll be canning more meats, including breakfast sausages. Thanks for the extra info and encouragement.
@@Pine-uc7pm I made patties and cooked them, then drained on paper towel. It was very lean sausage to begin with. They turned out great. I did a batch of ground beef also and drained, patted with towel but I don't rinse grease down my septic.
I have canned meat only one time before. You have eased my concerns, because when I did it before, I was AFRAID TO EAT IT! Because I didn't keep the pressure steady, the food had some of the liquid evaporate. I thought it meant the food was no good. I dumped them ALL!! THANK YOU for doing these videos, you are reviewing and teaching me more every day!! I have pressure canned vegetables MANY times w/o any issues....the meat just scared me!!
Great video! Canning meat is such an excellent alternative to freezing. I've canned sausage and ground beef before and my husband liked it but I found it super unappetizing. My recommendation is try 1 jar first in case you don't like it either so you're not wasting a bunch of precious sausage. Although it's not my favorite I'll probably put more up soon in case the power goes out.
I find that raw pack makes the meat a little firmer. The first time I canned ground meats, the lady in the video said cook it first. The meat tastes like mush....I used it for hamburger helper, and it was like using potted meat. When I canned raw chicken, it still has texture to it. Raw pack is definitely the way to go.
@@lenoreday3881 hi Lenore, several years ago I canned alot of hamburger, roasts, and chicken breasts using the raw pack method only to find that processing the raw meat changed the flavor of all the meats I put up! Hamburger was THE WORST! Being new to canning at the time, i did not know that partially-cooked and fully-cooked meats could be canned. I recently canned some fully-cooked rotisserie chicken
Rotisserie chicken from the grocery store and it was fine! I skinned the chicken, tore off as much meat as I could, boiled the carcass to make broth to use in the canning jars, and then picked as many small pieces of meat as I could off the bones. I made some chicken salad and a chicken pot pie using the canned rotisserie chicken and made gravy using the broth. My family liked it and I plan to do it again.
Thank you for continuing to encourage us to stay busy and prepare! I have a question regarding the canned sausage. When you go to eat it, do you have to heat it to a certain temperature or is it safe to eat cold from the can? Thanks!
I have never canned sausage before, but going to try it. I have done beef and deer meat in the past. I think that's a great idea. I love sausage gravy over biscuits. And that will be quicker then waiting for the sausage to thaw. Thanks for sharing this with us.
My Dad had many - ppl gave them to him as gifts bc he was a "chicken dr" (physiologist in the Poultry Science depts at NCState, then another 20 or so yrs at MS State). Hr finally had to tell ppl to stop! That man had more figurines than some farmers have chickens!
Thank you for your helpful canning videos. I've had a pressure canner for several years but haven't used it much, so I'm still getting used to it. I canned carrots last year and I stood there for the whole processing time, counting jiggles per minute. Is that the only way to make sure the jiggles stay consistent? Or do you time jiggles per minute for the first few minutes then assume you have the temperature set correctly?
I was listening to your vid today when my son walks up and bends over to take a peek! He then asks me is that the lady I listen to with the accent? Lol..gurl everyone in the South has an accent! He really showed an interest which let me know that he can still hear at 40 years of age, lol. Who knew?
Pinto and white beans mixed are my favorite but hubby likes them separate with the great northern his favorite. I was raised on them mixed. Thanks for the fun video. I'm also got sausage to can soon as this fibromyalgia spell passes in the next day or two. 🤩
Same here! I have a million pounds of dried in the pantry, mostly pintos because I love those. If I can get my paws on more jars, I really want to can some beans. For now, I’m prioritizing the jars I do have for meat or for veg soup, but if I can get more jars, beans are at the top of the list to try.
I am resting for a minute after canning pintos, putting the rest in the crockpot for dinner tonight and cutting up two pork loins for canning later today. Three of my friends are in Florida for the winter, tanning, drinking and acting like life is normal. Somebody has their priorities out of wack and I don't think it is me. I feel like I'm alone in my universe. I really am glad I found your channel. You reassure me I'm not crazy. Both of my grandmothers raised kids in "Hoover's time" (the depression). They saved, and scraped and did what they had to to get by. And they taught me lessons that have come rolling back. Sorry I'm blabbing on, I just needed to talk to somebody.
You’re not alone although I understand. I, too feel alone stocking up on necessities. I’ve warned everyone they just won’t listen 🥲
I hear you!!! I recall my Great Grandfather cutting down the side of the toothpaste so he could get everything out of that tube. My wife, after 33+ years, still laughs at me for squeezing all I can out of that tube if toothpaste. She can open up a fresh tube and I will work on that “empty” tube until nothing more comes out.
Hey, we all need to talk to SOMEONE!
This is a safe place to do that. You're doing the right thing!
Don't feel alone! I'm right with you. Canned juice (28 quarter points for my little guy and 5 pints for mommy & daddy), 14 pints of chicken, and dehydrated 4 dozen eggs and about to put in another 4 dozen eggs in when they finish. I tried to warn my family and suggest they prepare but was met with ugly fighting. Keep protecting yourself and those you love! ❤
We always did,!
I have been canning since 5:30 this morning. got chicken done and canning up 8 lbs of triple beans. It is a lot of work lol. I have barely learned this stuff but I'm proud of myself 😊
As you should be! Great job keep doing what you are doing ❤
You should be proud! It is exhausting but i love that it keeps me busy in the winter months when i can't be outside!
I canned with Mirro canners for years…since 1973. But for the last 14 months I have been canning in a 12 Qt. Electric Precise Presto canner and I LOVE it and it makes canning a breeze!
Great video! This weekend I canned carrots, potatoes, butternut squash, sweet potatoes, deer meat and beef brisket! I am worn out!
I appreciate your instructions. There’s so much to learn. Sometimes feel overwhelmed, but we keep plugging away and persevering.❤️
You can do it! xo
Me , too!!! All of it is very overwhelming!
@@honeytoone8610 Repetition is the key.😊
Thanks Patara! Indeed!❤️
Thanks Deb!
Thanks so much for the encouragement, Patara!!!! I'm a 3rd generation long term food preservationist too! The weighted gauge needs to jiggle between 1 and 4 times per minute. I have a glass top stove too, just like a lot of other stoves, they cycle their heating element. So, when I set mine a little higher, I know that when it cycles down, I'll still be within the expected consistent range for successful canning. Your PSI must remain stable for the allotted time for the product. If it goes under, then you must restart your time. It has to be a consistent PSI for however many minutes. Blessings to everyone preparing their ARKs for what's coming! Blessings to you Patera for your watchmen's heart and anointed words that must be said! You are a tremendous blessing!
I still use rings that my mother had. She instilled in me to always take care.of your possessions. To use what you have and to use it up. Make do or do without. Thank you for this video. I've never owned a pressure canner but am looking to purchase one
I am the same way, parents grew up in the Depression. I wash mine then when they dry I wipe them down with just a little olive oil to keep them from rusting. Been using the same rings for well over 25 years now and I can a LOT every year.
I just did 18 pints of sausage this week! I had some that didn't fit in that load so sausage gravy for dinner that night. 😋
Yum!!
You are such a blessing!!! Thank you for answering His call to be a voice!
Thank you!
Best part, I love hearing the lids pop. When I'm done canning I put all the little canning things in a paper bag and store them inside the canner so that I don't have to hunt for them ever.
I canned beans yesterday also! Pinto and great northern. Threw in some white chicken chili that we had Friday night. 20 pints ready for the shelf.
Pressure canned beans are the best way to cook them in my opinion. They come out so soft and melt in your mouth. Been canning a lot of them lately too.
So she rinsed the beans then soaked them then loaded the jars w/ salt..?
Yes.
Supposedly they make great refried beans! Got to try it soon!
I have never canned sausage before. I've canned venison and beef, but not sausage. Will have to try this. Thank you Patara for posting this video. BTW, I tend to talk to myself all the time, but especially when I am doing things that require my attention.
Canned 18 pints refried beans yestetday!! So yummy! Today making slider buns for grandchildren to eat with my canned pulled pork. Blessings to all
I’ve not canned sausage, and I really want to do that. I usually do hamburger, chicken, pork in chunks, and also hamburger veg soup (which is what I’ll be doing tomorrow.) I need to get some sausage to can up loose meat and also in patties, because it would be lovely to pull a jar of the shelf to make SOS with the loose meat, or bake up biscuits and layer refried canned sausage patties with a slice of Colby and a thin slice of apple in a biscuit for breakfast. Thank you for the inspiration!
My husband brought me home about 7 pounds of hamburger on Friday, and he hadn’t realized I was planning to use it in canning veg soup, so he’d bought the 80° lean. So I’m going to fry it up and spoon off as much fat as I can. That always results in a dish of reserved drippings with little bits of cooked burger in it, so I think I’ll chill that and use it as the fat in a batch of biscuits. I hate to throw it out.
I canned meatballs a while back, got the first time. We’ve been dying to try them - I did half in jars of tomato juice, and half in jars of beef broth. But I hate to pull them off the shelf and cook with them while I still have easy access to fresh meat at the store, because if they’re on the shelf, I know we’ll have them if meat becomes hard to come by. Both my guys keep asking about them, though, so I may have to crack one open soon so we can all satisfy our curiosity.😆
Having a canning partner helps with remembering every step. We bounce ideas off each other.
Sutton's Days has a great free printable checklist that really helps me stay organized and on task with the process.
I agree with talking to yourself when canning. I also soak my beans. It helps my stomach. I read the instructions every time to ensure I haven’t forgotten something. Lol. Thanks for sharing how you can your sausage.💚
You go girl! I finally got cauliflower yesterday,so I'm canning this week! Our son liked mowing when he was a teen,he even mowed a cemetery as a side job in addition to working at McDonald's. Keep those youngsters busy.
I have a large cooler. I unload my freezer with enough meats to do 14 quarts or 28 pints. After 2 days of defrosting in the cooler I start canning.
Knew you were busy, as I was, also.
I keep telling people to do what they can and when they think they have enough, keep going
Just finished up our 3rd batch of beef stew , and next is more chicken broth. Thanks for encouraging us to take the canner out of the box finally after 2 years and jump on the canning band wagon. We been at it for over 8 years and have learned so much from your channel about this topic and many other things !
Back when… I fried my fresh hog sausage put them in jars, poured hot grease on them. Sealed them and turned them on the tops. When cooled I put them in my chest freezer. A lot of work but oh when eaten they were just like fresh. I didn’t have a pressure canner so I did what I had to do. Thanks fir all the tips.
We canned it the same way when I was young. We didn't have a freezer so we kept it in a cool room. Can you imagine a lid nowdays sleeping in an unheated bedroom?
My mom did it this way as well! It was super yummy.
We have the same canner. I picked up a heavy duty propane burner like those used for a turkey fryer that I use for canning. I got it at a rummage sale for $10. The regulator on it allows for precise adjustments for the flame and I can set it so the gauge reads around 10 1/2 # and the weight gives a wiggle about every 30 seconds. That burner works great for a shrimp boil with a 15 qt. pot with a lift out basket that Walmart had on sale for $15 also. Because of our elevation here in North Central Wisconsin, we add 5 minutes to the recommended canning time.
They turned out nice!
The only suggestion I'd make is letting people know the weight depends on your altitude. It's 15 lbs. Where I am now. When I moved here I almost forgot to check, and I had been in a 10 lb. Altitude.
Also you should wipe the rims with a clean cloth dampened with vinegar when canning anything with meats, in case there is any grease from the meat on the rims which would cause that jar to not seal.
Thanks for sharing
Thank you Patera. I am brave in many ways, but not when it comes to canning. I once saw my Mom pressure canning. I believe it was tomatoes. She made a mistake. The whole thing blew up and landed all over the ceiling. Wow. That was one huge mess. In that area, I have been a big chicken! Thank you for the little boot in the you know what! It is so much more economical. I have a lot of extra help as I was given my Gma's canning jars & pressure canner when she passed 2 years ago. I purchased more also. So, i will start soon and let you know how it went! As always, God Bless you & yours.
Kim Carter
Easy to conquer divided! United we stand! We the people have had enough! Thanks Patera for all you do!
Hello darlin. I am a new subscriber but I have watched you for over a year now. I said to myself, self, this is my kinda girl. Yep love to listen every day. In between do my due diligence. We have been canning everything we can vet our hands on. Hoping for the best preparing for the worst. That's our life style these days. People better know every day you put off doing the best you can do to prepare is a day lost. Thank you Patara for standing. We love you keep up the good work.
I've never canned so this is so very helpful.
Thank you so much!
Glad it was helpful!
Thank you for the detailed instructions! I want to start canning this year so right now I'm learning all I can about it.
Me too!
As a NEWBIE I don't yet have a pressure canner. But I truly can't wait until I am able buy a canner! 😁 LUCRETIA
Great video. Somewhere I think I have mt grandmother's Presto pressure canner. I remember some real messes she made pressure cooking when we would be there for the summer!! One tine she did noodles and it sprayed everywhere. The next mess was really bad. She had just repainted her kid hen and had metal cabinets on the walls,;she made applesauce and it went everywhere on those cabinets, walls, absolutely everywhere. My mom just cried..she wound up cleaning it. If I recall she let grandma know those were things NOT to do in a pressure cooker . I think she cooked and canned in the same cooker. Funny story. My mom bought that for my grandmother. My aunt " borrowed " and never returned to her. Then to add insult to injury, she sold it to me. My mom wasn't very happy about that when she said I bought that for mom before we went to Greece. !!
Patera I appreciate you so much. Every blog is so full of great info and I’m brand new to canning at 65 so I’m thrilled to have your blogs. Love your channel.
I'm with you! 63 and excited to still be learning...
Tara, I’m 65 also and last year I decided it was about time I learned to pressure can! It opened up a whole other chapter in my canning adventures. Isn’t it satisfying to pull out a jar of something you canned yourself and use it!? ♥️🤓
I’m just gonna say, canning in my 60s is a lot easier now. And fun! Life was busier with kids, jobs, sports etc… in those days. So happy and thankful for Patera’s inspiration.
I have never canned patties, but I can sausage all the time! Such a time saver! I usually use one jar every week because my adult son takes biscuits and gravy to work every day since he goes to work early.
I have canned venison, pork roast (bbq), and chicken, but for now on I am canning my homemade breakfast sausage! The less in the freezer, the better!
@@forrestgump9576 I totally agree! My freezers are full of different things right now. Since I work outside the home during the week, my weekends are spent canning many times. A couple weeks ago I found a big, think round steak on clearance. It's in the freezer now, but I got it to can up for later. I've got more chicken bones to turn into broth to can up also.
@@laurielyon1892 that round steak will be awesome canned!
@@laurielyon1892 love making broth! throw in some onion skins, celery leaves, chicken bones, carrot peels, peppercorns, a little salt and let the 18 quart roaster go on low for a couple of days. Best broth you will never buy in a store! That round roast is perfect for canning! Blessings!
@@forrestgump9576 yes it will! I always look in the clearance place for it at the store and bring it home and can it up!
I can’t wait todo beans like your. We go through a ton of them. My pantry is getting finished today so I have a space for canning finally!
Morning y’all
I just got my first canner but I haven’t used it yet. I have about 10lbs or so of beans on the shelf, I guess I’ll start practicing on them. I want to be a little confidence when the garden comes in.
I have the AA 931’s and a glass top stove. I use the Cadco stainless steel/cast iron burner. Works wonderfully and frees up my stove. I love being able to do 19 pints/14 quarts per canner. Sure makes my canning go quicker.
@R A I have the KR-S2
We also use a Cadco (PCR-15) with a 921. They are awesome. We have a large cast iron propane burner for canning outside but have not had to use it. Stack it deep and be safe out there in zombieland.....
I am extremely new to all this. Is this what you're talking about?
I've canned beef, pork loin, and sausage for about 40 yrs for Christmas presents for my extended family. One thing I've done differently from back then is I will typically add 1/3 ground pork to the bulk sausage. Have felt for years that even "mild" sausage seems to concentrate the seasoning while canning,
Purnell's Old Folks sausage, you're fixin' to spend some quality time with my canner.
Great timing! I’m new to canning things other than jam. Tried butter and ground beef and wanted to can sausage. I’ve been stocking up and my freezer is full! Time to make space.
Best to soak the beans, I saw my mother in law’s canner explode beans Everywhere!
That didn’t happen again, now she makes sure they are good and swelled up before they go into the jars 😀
Pressing into the Lord and pressing on with preserving and stocking up. Love you guys! God bless you! ❤
I pressure canned ground sausage last fall. Made 13 pints
Giiiirl. Thank you for helping this Mama out. I have always wanted to learn how to do this.
You are so welcome!
last wk I canned and canned, cleared out a small chest freezer and decided to can all the meat. Sausage patties, ground sausage, beef roast, pork loins. I got the freezer CLEANED OUT.
This is my goal for this winter
I love having every kind of beans canned and ready to eat stocked up in my pantry!
So I’ve been thinking about canning sausage 🤔 I got boxes of premade Pattie’s and links in my food CoOp-it’s taking up a lot of room in my freezer-I have quite a bit of ground sausage canned but I’ve not tried Pattie’s-maybe I’ll try a few while canning chicken today-same time so I can try it before going all in🤪
I laughed so hard when you said " This is why it's important to talk to yourself as you can!" That is so so true! Haha. Thanks for the clear direction on when you want it to jiggle jiggle as it is canning. That seems to be the hardest part for me is when to turn the heat down and what to turn it down to. I kept hearing your chicks in the background and kept stopping the video to make sure it wasn't mine cheeping! Haha! Thanks for the great video! Canning is an amazing tool and skill to know!
I've started talking to myself in the grocery store, lol. It's nice to have somebody to shop with!
😅😂🤣
What a beautiful thing, canned meat! never heard of canned meat growing up, although my mom did a butt load of canning every summer for our family of 10 kids. Now canned meat is my favorite thing to do! LOVE the texture of it, so tender! Thank you Patara!, working hard here putting up and getting ready for the garden in zone 4a/4b.
I want to thank you for your videos, they have woken me up to the reality of what is coming and thanks to you I am now buying extra everything every week and piling it up in big plastic containers for storage , today it was canned Tuna, canned chicken and canned pork. I guess it was about 22 cans to add to my stockpile. some weeks I spend extra on beans and other vege's which are still pretty cheap, then this week it was canned meats so a bit more costly but I figure 30 bucks a week is doable on extras , so what I can get is what I get. I figure I waste 30 bucks a week on junk I don't need, lunch out or dinner out, or that coffee from DD or Starbucks. So instead of those things I am buying canned goods and things like flour, sugar and baking soda and cornmeal
i just brown them in a pan both sides. they will produce a beautiful line of lard if you don't cook out. that lard is like finding gold in hard times, you will be glad to have it!
I have done a lot of sausage like this..does very well!! Cleaning is very important I use a lot of rags and towels when canning ❤
Thank you.One thing I haven't done is can.Been kinda scared to start.My mama never showed me and never had a elder show me either.A lot things had to learn on my own.With this video it helped me to understand the process.By the way I'm 60+ and never to old to learn something new.👍
I've got a 3 part series on the supplies and equipment for canning in case you are interested. A friend of mine asked me to make the videos as she is new to canning and I've been doing it for over 35 years. Not saying Patara doesn't have the info but you might have to hunt for some of it and I use a Presto canner as the All American is out of my budget.
@@ladyhawthorne1 Will be watching your video soon.Thank you.
@@ladyhawthorne1 thanks I’ll check out your videos too.
I started canning this year bcs I’m carnivore and get great meats from local organic farmers. Very limited freezer space. So far I’ve canned meats, bacon, butter, and broth primarily. Has gone very well! I’m very thankful to Patera & other folks who do videos on canning. I’ve learned a lot from them.
I just purchased my first pressure canner (Presto 23 Qt) and can't wait to use it. I have a 48 pack of sausage patties I just bought from Sam's so I guess they are my first project! Thank you for motivating me to get started.
Hi Patera, I've learned so much from you on your channel over the past year or so and appreciate everything you do for us. I canned a gallon of pinto beans last week and will start on sausage patties tomorrow. I've run out of storage space in my kitchen from all the canning. With all the other preps (canned meats, veggies, fruits, etc.) I've had to extend my storage to other places throughout my home. I don't want them to be in plain sight, so they're neatly organized in various areas (my cat's closet bookshelf is one of them). :-) She doesn't mind, as all of her food supplies are in there, too. Blessings to you and your family. Your encouragement keeps me going.
Dehydrating rice ,beans and carrots right now. Going to take those off in a few hours and put on celery . As soon as that’s through, I’ll be putting on cabbage. After that dehydrating tomatoes. Busy , busy , busy. Going to get some ground beef and ground turkey this weekend and do 18 pints of that because I’m getting very low because I eat it all the time. I love the way canning my burger makes it taste better and more edible, to me anyway.
French Onion Soup is one of my new favourites to can. It's SOOOO good! Easy to do and very delicious!
Would love to can French onion soup.. how did u do it?
I've been canning something every week since I got my canner recently. This week is chicken! I did a lot of ground beef a couple weeks ago because I found some on sale for half price. I watched your video on that and it was very helpful. Thank you for keeping us motivated!
Awesome sale!
@@diannamc367 It was, I couldn't believe my luck! It was on the last day, so I canned it that evening. I ended up with 10 pints and enough for a meal that night.
@@wystearya4347 Yay!
Well thanks girl! That's how I do it...just wanted to double check. My mother remembers her mother canning sausage and it got them through the summer until next hog killing in the fall. She's 91
Thank you so much for all of your knowledge! As I'm learning from you I'm teaching my grandbabies. Mimi fixed Spam yesterday and they loved it! Today we're making Beast bread and they're excited 😊
I believe my All American calls for a thin coat of vaseline around the edge of the canner. I usually finger paint it on, wipe excess with a paper towel and the then run my finger over it again to feel for any dry spots. I only do this about every third time.
Canned some sausage 2 weeks ago, got 4 pints of patties out of 2 lbs. love, love, love this. That was my trial run, will canning sausage in earnest.
I canned sausage, chicken, beef, and chicken bone broth made from rotisserie chickens. Very rewarding to know they are ready to heat and eat. I also have a flat surface range I have 2 pressure canners that hold 7 quarts or 9 pints each. It really upped my game when I purchased the second pressure canner. It would be great for someone with a huge garden or large family. When I bought the first one in 2020, I think it was $89.00. The second one was purchased about a month ago. It’s the exact same canner, and it cost $139.00.
Thank you for sharing..
~ Cleveland, TN
We're in drought. Been watering our young fruit trees this morning and also importantly my salvia and lantana which draw in pollinators. In April I'll be canning more meats, including breakfast sausages. Thanks for the extra info and encouragement.
Praying for rain for you!
I made up 8lbs of sausage and freeze dried it. Perfect! I've never done beans but am thinking of giving it a try.
Cooked sausage!
Did you freeze dry crumbled sausage? Did you rinse the sausage before freeze drying?
@@Pine-uc7pm I made patties and cooked them, then drained on paper towel. It was very lean sausage to begin with. They turned out great. I did a batch of ground beef also and drained, patted with towel but I don't rinse grease down my septic.
I ordered a canned, can’t wait! Thank you for motivating me! So many great ideas and yummy recipes!
Just did this exact same thing a couple weeks ago. Pressing on…
Ha! I canner beans yesterday and am doing the same compo as you today!! Great minds if what!😂. Love you! 😃👍💕
I have canned meat only one time before. You have eased my concerns, because when I did it before, I was AFRAID TO EAT IT! Because I didn't keep the pressure steady, the food had some of the liquid evaporate. I thought it meant the food was no good. I dumped them ALL!! THANK YOU for doing these videos, you are reviewing and teaching me more every day!! I have pressure canned vegetables MANY times w/o any issues....the meat just scared me!!
I'm just starting to can this year also, Patara. Thank you for all you share with us. Much appreciated. 😘
Never tried canning sausage before, but definitely on my to do list now. Something worth mentioning, is its always good to have spare canner parts.
I love the idea of canning sausage patties. Never thought of doing that! I've done the browned ground sausage. Love it!
Great video ❤
You have no idea how much you help me with all this stuff. Thank you so much ❤️
I really enjoy these kinds of videos of yours. When you're imparting your wisdom and educating.
You are good to take us step by step thru the process.
Love my All American Canner!!!
Thank you Patara for this video and so many more. You are helping so many of us and we love you for caring .❤️❤️
Thanks for sharing!!
Thanks Patara 🌹🌹🌹🌹
Great video! Canning meat is such an excellent alternative to freezing. I've canned sausage and ground beef before and my husband liked it but I found it super unappetizing. My recommendation is try 1 jar first in case you don't like it either so you're not wasting a bunch of precious sausage. Although it's not my favorite I'll probably put more up soon in case the power goes out.
Try adding spices or bullion to it..
I find that raw pack makes the meat a little firmer. The first time I canned ground meats, the lady in the video said cook it first. The meat tastes like mush....I used it for hamburger helper, and it was like using potted meat. When I canned raw chicken, it still has texture to it. Raw pack is definitely the way to go.
I just brown it and add broth or onion soup mix
@@lenoreday3881 hi Lenore, several years ago I canned alot of hamburger, roasts, and chicken breasts using the raw pack method only to find that processing the raw meat changed the flavor of all the meats I put up! Hamburger was THE WORST! Being new to canning at the time, i did not know that partially-cooked and fully-cooked meats could be canned. I recently canned some fully-cooked rotisserie chicken
Rotisserie chicken from the grocery store and it was fine! I skinned the chicken, tore off as much meat as I could, boiled the carcass to make broth to use in the canning jars, and then picked as many small pieces of meat as I could off the bones. I made some chicken salad and a chicken pot pie using the canned rotisserie chicken and made gravy using the broth. My family liked it and I plan to do it again.
Thank you for continuing to encourage us to stay busy and prepare!
I have a question regarding the canned sausage. When you go to eat it, do you have to heat it to a certain temperature or is it safe to eat cold from the can? Thanks!
Anything canned properly can be eaten straight out of the jar!😁
Thank you ❣️❣️❣️❣️❣️
I have never canned sausage before, but going to try it. I have done beef and deer meat in the past. I think that's a great idea. I love sausage gravy over biscuits. And that will be quicker then waiting for the sausage to thaw. Thanks for sharing this with us.
My mom had two of those rooster statues. I still have them put up in storage.
My Dad had many - ppl gave them to him as gifts bc he was a "chicken dr" (physiologist in the Poultry Science depts at NCState, then another 20 or so yrs at MS State). Hr finally had to tell ppl to stop! That man had more figurines than some farmers have chickens!
Thank you for your helpful canning videos. I've had a pressure canner for several years but haven't used it much, so I'm still getting used to it. I canned carrots last year and I stood there for the whole processing time, counting jiggles per minute. Is that the only way to make sure the jiggles stay consistent? Or do you time jiggles per minute for the first few minutes then assume you have the temperature set correctly?
You are the best friend that I've never met. Love your spunk. Love your message. Love your many hats. But mostly, love your grit!!! You are priceless.
I was listening to your vid today when my son walks up and bends over to take a peek! He then asks me is that the lady I listen to with the accent? Lol..gurl everyone in the South has an accent! He really showed an interest which let me know that he can still hear at 40 years of age, lol. Who knew?
Thank you 🙏❤
Thank you so much for the time how long 🙏❤️
Thanks Sis, I’m going to try the sausage now. Have a blessed Sunday. 💜🙏🏼
I needed this video 🤗
Thanks for everything you do!
Thanks Patara ✌😎👍❤❤❤
Pinto and white beans mixed are my favorite but hubby likes them separate with the great northern his favorite. I was raised on them mixed. Thanks for the fun video. I'm also got sausage to can soon as this fibromyalgia spell passes in the next day or two. 🤩
Never canned beans. Have lots of dried but must try canning some!! Thanks😊
Same here! I have a million pounds of dried in the pantry, mostly pintos because I love those. If I can get my paws on more jars, I really want to can some beans. For now, I’m prioritizing the jars I do have for meat or for veg soup, but if I can get more jars, beans are at the top of the list to try.
Me too!
Thank you, canning ground beef today, cleaning out freezer.
I am looking forward to being able to doing some canning & dehydrating once I am healed from my knee replacement surgery. I am 27 days post surgery.
I have my lids strung up also!!
Hello Patara. Thanks so much for a quick and essential instruction of canning meats. Be well.