How to pressure can BEEF in RED WINE sauce
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- Опубліковано 18 жов 2024
- Check out my video on pressure canning here. • Pressure canning 101
To make this beef in red wine sauce you will need
2 lbs round steak (or roast)
1 cup shredded apples
1 cup sliced carrots
3/4 cup sliced onions
1/2 cup dry red wine
1 tsp salt
2 cloves garlic
2 bay leaves
1/2 tsp browning & seasoning sauce
3/4 cup water
2 beef bouillon cubes
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Steam Canner: amzn.to/3ggYKqg
Presto 23 qt pressure canner: amzn.to/2XGtqe9
Bernadin complete book of home preserving: amzn.to/3kaeFYp
Batch(food preservation book). amzn.to/3ASpTYv
Bernadin mason jar lids: amzn.to/3sAMhCD
Kitchen aid mixer: amzn.to/3D1Bs1u
Nesco dehydrator: amzn.to/2XHpNEP
Magnetic wand cap lifter: amzn.to/37ZOHRM
Steam Mop amzn.to/3zFoTWH
So easy to preserve : setp.uga.edu
National center for home food preservation : nchfp.uga.edu
Health Canada
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Honey your kitchen is to clean lol bravo to you on a very clean kitchen.
Oh gosh thanks. I can guarantee it doesn’t
Always look so clean ☺️
Happy to have found your channel. I was looking for ‘Boeuf Bourguignon”. And this channel came up. I would had mushrooms to it!!! Wow!!!
This is a staple in my canning pantry. I love it. I hope you do as well. 😊
Look good,will try that.
Wow my mouth is watering right now as I can just taste it. A must try. Loved the bloopers too !!!
Theressa, that looks nice. Thanks for sharing. I have plenty of fun in the kitchen too when I'm not outside working the soil to give me food.
Thanks! Its great to connect with people who have the same interests!!
Canned chicken is 100% awesome
Couldn’t agree more!
Why does it ned pre cooking when it is going to be pressure cooked?
Hi. Yes you are correct it will cook during the canning process. I usually follow the recipe. This recipe says to brown your meat. When you look at the why it’s not so clear. Is it because the meat shrinks, less ,fat in the jar, better flavour? It’s not really clear. I wonder if it is to heat everything to the same temperature. Sorry I don’t really know the answer, but good question.
Hi. When I make spaghetti sauce I always put red wine in it. So today I pressure canned 5 quarts of red wine infused spaghetti sauce and now that it has cooled down, the red wine has floated to the top of each jar. Does this happen to your wine sauce beef? I’ve never canned with wine in the sauce before so it’s odd to see this separation. What are your thoughts on this please?
Hi. What a great idea to add wine to spaghetti sauce. I’ll have to try that! I just checked a bottle of my beef and wine sauce and I don’t see any separation. If you pressure canned the sauce for the recommended amount of time i can’t see that there would be an issue with your product, but of course no way to be 100% sure. I tried finding information on the subject but can’t find anything. I do find some things i can will separate, for example soups. The tomatoes kind of separated from the liquids. Sorry i can’t be more helpful. I will keep looking to see if I can find any info on separation.
@@LivingOffTheLand Thank you so much for researching!! I did too and found absolutely nothing. I have an All American and pressure canned it for 70 minutes according to their guide book. The only think I can think of is maybe I didn’t cook the sauce long enough for the wine alcohol to evaporate but I still think it will be fine when I go to use it. I have another batch cooking right now and I left out the wine. Thanks again! If I do find anything out, I will post it here so you and your subs will know in case it ever happens to them. God bless
@@michaelcharron2818 Perfect lets learn together if we find anything! 😊
@@LivingOffTheLand to let you know, I checked it a few days later and there is no red wine floating on the top now. Not sure why but that’s ok. Thank you again. God bless you from Sherry
Why do you cook for an hour before you can.
Hi. I follow the recommendations in the Bernadin canning book. It says to cook for one hour before canning. 😊
Thank you for sharing this great step-by-step video. I made a double batch and forgot to put in the browning sauce ...will my recipe still be safe ? also my canner came up to heat quite quickly and I believe there was some minor siphoning (a bit of broth in the canning water) but the jars sealed fine -are they safe? Also the pressure was stable at 15 PSA for the entire canning time is that OK? I am at 309 feet sea level
Susan Morgan Hi. The browning sauce Was optional so no worries there. Siphoning happens sometimes so as long as you still have half of the liquid in the bottle they are fine. I can at 11 lbs of pressure because this is what i need for my altitude. You should check the altitude you need based on where you live. You may not need to go quite so high as 15 lbs. I hope this helps. Thanks for watching.
If you are under 1000 feet canning at 11 lbs of pressure is fine. If you can at a higher pressure it could be a reason you had some siphoning. Your product is still safe to eat.
Yes I have a new presto 16 quart canner with the dial gauge. The instructions in the Ball book states that because it has a dial I should adjust a 10 psi recipe to 11 psi for this particular Canner. thank you so much -it’s so helpful to have support as a new canner!