I’m in the UK. Canning isn’t nearly as popular here as in NA. I started canning last year. I found you on UA-cam and I was hooked on what you do. I’m totally addicted to canning. I’ve canned quite a lot of your recipes. One thing that isn’t popular here-Tacos. In fact Me I can food in general isn’t really a ‘thing’. But husband-Barry-& I love the spice & the chillies. I’ve bought 8 different packs of chilli seeds and I’m growing them myself this year. You’ve inspired me to grow my own chillies. I’m so looking forward to canning with them. Keep posting Carter. You’re becoming very popular here. Thank you.
@conniehawkins9459 is so so easy! We had pork tacos with some pork I canned last week. So yummy! So easy! Just follow the rules, and you will be so happy. It's addicting though! It's wonderful having food that you know the quality of the ingredients you're eating.
I will definitely do this. I've been canning like crazy because I need to empty an upright freezer. Right now in my Carey Electric Pressure Canner I have a type of MS pot roast that I put together. Yesterday I did 10 pints of breakfast sausage. I came to take a rest & was so excited to see you Carter!! ❤ Thanks for sharing all the taco meat links.
Hi Carter! I just bought the Presto canner off your recommendation and I absolutely love it. I was going to can something the other day and wanted to skip the 'warming' step - just like you I had already filled my jars. It's explained in the manual that you can skip the warming step my holding down the forward arrow button for 5 seconds. It worked on my model, just thought I would mention it in case it also works on yours :D Thank you for another wonderful video!
I’m looking forward to making this for my number 3 grandson of 4 grandsons. I traveled 100 miles a day to keep them when they were babies, everyday while Mom & Dad worked. Now the 3 one is almost through college. He looks like he’s lost weight. Nanny don’t like that. I didn’t get anything made for the first two but one of them stayed with me a lot during college. I’m excited about the stuff you can. I think I can do it. Guess I thought it had to be tomatoes or green beans, that kinda thang. We just moved to Alabama from Clarksville, Tn after 40 years there. Our house there doubled in value. Californians coming from every direction. We kept one of them for our first grand daughter. We love her a lot. lol God Bless!
OMGosh Carter! Today I am Canning 20 lbs of ground beef. This is very timely! I'll do rhe first batch in this manner. Thank you, thank you!! And I love your finished kitchen!!
Good timing, Pauline! You are going to be busy today! So glad you're liking the kitchen. Can't wait to get it finished so I can show you the whole thing. Enjoy your day!
Hi Carter, I just found you on UA-cam and I'm really enjoying your videos! I wanted to tell you how much I appreciate having the title with the green background in the screenshot. It's so nice to be able to read the recipe title at a quick glance when I'm trying to quickly find a recipe.
Thanks, Cindy! I do change it up a bit every now and then, depending whether the screen shot I like best is vertical or horizontal. Bear with me when I have a horizontal one!
@@growandpreserve Creator prerogative. :) I cant wait to try several of your recipes. Would you consider adding the ingredient list with measurements in the description? If you already do and I happened on the ones that don't have it, please forgive me.
@@cindyminx2985 Yep! If I'm doing a recipe, I do include it in the description. For this one, I really just wanted to show the method since I didn't make my own key ingredient...the taco seasoning.
Hello Carter. So far what we can see of your kitchen it looks fantastic! Can't wait for the full tour. I agree keeping "taco meat" on the shelf is a must. I do varieties, one like you just did. extra hot and spicy also just some with salt/pepper and pepperoncini. I did a count on what I had yesterday and this was one item I need to do more of. I am also doing the zuppa toscana soup tomorrow. We go through a lot of that. I did the mango chutney yesterday. I rewatched your video and took your advice on doing a double batch. It certainly is a lot of chopping. The aroma from all the fruit is amazing. Now I did a taste test before I started to jar and found this to be very strong on the vinegar taste side... I am hoping it calms down some. Happy canning to all! Cheers
This will be added to my pantry right away as I am cooking up meat from my freezer. I haven’t added peppers into my canned meat before. Who knows why I haven’t done this? It makes perfect sense. I appreciate your explaining the operation of the Presto Precise Canner. I bought mine when you showed it in your video last fall on canning tools. I’ve only used it once so far but seeing you do it gives me reassurance that I’m doing it correctly. Thank you Carter!❤
Don’t you love that canner, I had 7 pints of pinto beans in mine yesterday. I keep plain ground beef on my pantry shelf as well as chicken meat. So versatile. I will be doing bacon and sausage soon, guess who inspired me?
Dear Carter, I could write a lengthy paragraph telling you how much your UA-cam channel means to me right now! After seeing your review of the Presto Pressure Canner, I started getting lots of ideas. WELL TODAY, we found that one of our freezers had gotten unplugged, so now I am sitting here making notes of which of your recipe/techniques I will be using tonight and tomorrow. Your review of the electric canner caused me to decide to take it out of the box and not return it. I would so appreciate being able to ask you a couple of questions about how to use it, if you dont mind me asking . . . just tell me where I should post those questions. THANK YOU SO MUCH!!!!!!
Ramona! Ugh to the freezer! So glad you are prepared with your new canner. You'll be a total pro with it by the end of tomorrow. My email is carter@growandpreserve.com. Feel free to ask any questions.
I JUST got 4 pounds of 96/4 on sale at the store yesterday. I have already vacuum sealed it and dropped them in the freezer, but I will keep this in mind for next weekend for sure. I love that TJ taco seasoning as well and always have that in the pantry. I’m actually on your channel watching the tutorial for potatoes this afternoon. I’m canning some today (wedges and cubes) because one of the kids is coming home for a few weeks while in town on a work trip. I’m also making seitan chicken today in order to have a few things on hand for him to eat (vegetarian). Thanks, Carter. You’re fantastic as always.
How exciting to have a kid come home for a few weeks! All that prep is a true labor of love. Keep me posted on your potatoes. I think you'll be happy with them. Always good to see you, Kari!
Thank you! I canned a couple of jars of taco meat last year, when I was doing ground beef. I finally opened one a couple of weeks ago and we loved it. Now you have given me so many ideas, I'm definitely putting a bunch more on my shelf!
How is the texture of ground beef after it’s canned? I’ve never tried it because I have heard others say it makes it too soft. I’m curious what you all think.
I am havin a knee replacement in two months and am canning things in half pints for quick and easy meals. I am darinatly going to cann this. Thanks for the ideas.
Wow, thanks for answering so quickly. Happy to know that you have made it with pork. That gives me ideas about how to use all this pork. I think I can make a few different recipes with my pork. I had the butcher cut up the roast into four pieces which makes it easier for me.
I discovered that the seasoning needed to be lighter on salt when canning than when i just make it for single use. Salt got amplified! I usually can plain hamburger but did try a few with various seasonings to test them. I use 80/20 and drain some if there's an abundance of extra fat. Thanks for your great canning videos Carter! Many Blessings from Deborah in West Virginia! (Missing the Chattanooga area we lived in for 8 years!)
Good to see you, Deborah! And yes, I've had some salty tomatoes before! I learned to salt whatever it was after I added a jar from that batch of tomatoes.
Carter, thank you for the recipe and 'how to' video. I have never canned meat before and didn't think I wanted to try to either. I'm brand new to pressure canning. That said, your taco seasoned meat is absolutely delicious! It will definitely be a staple on my shelves from now on. I'm shocked how easy it was to can (I also have a Presto Digital canner). I've already done your dry potatoes and love them too. Thank you for your content!
Carter I have to say this is delicious 🎉 I also get meat from butcher box and they sell Chorizo so I cooked 1 pound of that on the side because I didn’t want the extra fat from the chorizo in the taco meat! I added it to 6 pounds of lean ground beef and Wow that made it a lil spicy but so yummy! Thanks for a keeper for my pantry ❤
Nice video! Canning pantry generally always has canned taco meat on shelf...but just today, I realized I had used it all. Yikes! Your recipe is very similar to mine. I brown meat, adding seasonings and or canned rotel as desired. Admittedly, every batch is different. I brown big batches of meat in the turkey roaster. Also, mine is a 1-person household, so I always use the squat half-pints for taco meat. The jars never float but if I am not quadruple stacking in my 23 qt presto, then I add a layer of wide mouth canning rings to bottom of canner and put a rack above for my jars. Works great! Thanks for the reminder and video.
What a delectable, yet simple canning process with limitless ideas for usage!! I have so much beef and venison burger meat in my freezers and we LOVE anything Mexican! Carter, your videos are such a godsend!! So appreciate all you share.
Hi Carter! Another great idea! We love burrito bowls and taco bowls... I did some plain ground beef with garlic and onions, it comes in so handy for so many different things. And now I'm going to put in a request for curry chicken 😊
What a great deal, Melodee! I do make tacos with shredded pork quite often. Totally delish. I haven't canned it prepared with taco seasoning though. I bet it will be fantastic. Keep me posted!
Carter we have a similar dip in Texas, Bob Armstrong Dip. Created by Matt Martinez Jr. owner of Matt's El Rancho, Austin, Texas. Bowl of queso, topped with seasoned taco meat and a big scoop of guacamole. Some add sour cream. Mix it at your table. Yummy. Google recipe. I will be on the hunt for a ground beef sale. Looks easy and delicious. Thank you. Have a great week.
It's so good to see you again, Carter! We don't eat Tacos often, but I can the "seasoned ground beef" in the Ball book. I'm a huge fan of that recipe (and you!). I figure I can use it in sloppy joes, stuffed bell peppers, stuffed cabbage, spaghetti sauce, etc. I'll check out the recipes you linked and probably get more ideas. Thank you for your calm and informative videos!
Hey, Susan! It's good to see you too! I've been here every week. Is YT not putting my videos in your feed. I've had a few folks who think I've been awol lately.
@@growandpreserve Hey Carter. No, I haven't been getting your notifications consistently. I love your content so look for you. Course, I'm also really busy trying to get ready for spring planting so it could be my fault. Love, from Mississippi
It will process for 75 minutes. The timer will not start counting down until the canner is up to temp/pressure. It does not include heating up or cooling down time.
Thanks so much, Bridget! I am so ready to be done with the remodel so I can show it to you. Much has been done, but there are still some key elements we're waiting on. Soon, I hope!
Carter, another winner! I have always canned ground beef, but not with taco seasoning. Like you, I use taco seasoning in just about everything. Thank you for a fabulous idea!
I'm getting ready to can some ground beef and came to You Tube to find a recipe for canning taco meat! And here you are! Your ideas for using it sound delicious. I only have a couple of pounds, but that will be plenty for me. The Queso will probably be the first thing I make with it, but enchiladas will be high on the list. 😊 Thanks so much for sharing! ❤
Great video Carter. I canned some taco meat before. Only put taco seasoning in mine, but I like the idea of putting the stuff in that you did. I'll have to try your recipe next time I do some. Thanks for sharing.
I have the Nesco but really like your canner will definitely look into getting one. And I love how you did the taco meat . Will be trying this. Great video.❤️
I borrowed a pressure canner from my neighbor, when I told her I canned my taco meat she was concerned that it was not a tested recipe It is not complex, McCormick taco seasoning into 5lbs of meat, 3 cans chili ready tomatoes and 2 cans diced, can of tomato paste. It seemed from video that you can add most anything, but cautious since new to this. Should I freeze it or ? Thanks!
Nothing you have listed is a problem in canning, as long as you process according to meat directions. There are some people who will only do what the government tells them they can do, then there are those of us who understand that the government says they have created "guidelines" for canning. There would never be a new canning cookbook if we had to rely on the government to come up with one.
I can plain ground beef and then add all the taco seasonings, but this sounds so much easier! I use taco meat a lot, and have lots of ground beef in the freezer, so I hope to put up several pints next week. Thanks again, Carter, for another inspiring video!!!❤
Great video. I have not done ground beef yet because I thought it might have a funky smell and taste. So, I think I will can us some taco meat. I could almost smell the taco meat and chillies! I was going to ask about the renovation lol.
Hope you like it, Judy! I also have a video on canning plain ground beef crumbles. Again, I don't add water to the jar, and I find the taste and texture quite good. Maybe add that one to the list soon!
Hey, DGG! I personally have no objection to the quality or safety of long-used water bath canning of low acid foods. I have no interest for myself because of the time it takes. I can't imagine anything more frustrating than watching a pot boil for 3 hours. I wish I could provide more insight, but that's what I have for you!
It was very low in fat. You can see what little was left will congeal at the top of the jars. I like to keep some in there so I don't have to add more fat when it's time to heat and serve.
I'm fairly new to canning and have a question. If a brown the hamburger meat drain the grease, can I add a can of manwich in a jar of chili sauce? I'm not sure if commercial sizes can be pressure canned at home. Thank you
I'm not sure I'm grasping your question, Amy. Are you asking if you can add Manwich (or another commercial product) to a home canned product, or are you asking if commercial jars can be used in pressure canning? Both would be considered rebel canning. I would personally be comfortable with using something like Manwich or chili sauce in my home canning recipe. I don't, however, use jars from commercial products in my canning. Did I come close to answering your question? If not, please ask again.
Great video I have a question does the seasoning intensify in the canning process? I always worry about that as I canned one recipe that was good in the pan but then when I canned it I didn’t like it
Generally, I find that heat intensifies a bit, but flavors tend to come together. I've heard one person say that she finds that thyme intensifies, and several folks mention that sage becomes metallic. Others don't find either. Maybe it's an individual taste thing, Dani? Try a couple jars next time you're browning some ground beef, and see what you think. Good to see you!
So these are your own recipes! I don't know how to do that yet. How do you know to do your own recipes? Is there a book about ratios. Half meat half liquid. Which veggies can be WB vs PC.
@@growandpreserve I think you need to state that in your videos. Since I'm a newbie I would of just thrown in this and that like you and it might not have been safe.
So was just reading about the Presto canner as I am interested in getting one. It says you can only do half- pints and pints with the water bath method. Yet you are doing pints in the pressure canner method ???
Hey, Maria. It is a bit confusing the way it reads. However, what they're trying to say is that if you want to also water bath can in it, it is tall enough to achieve enough water over the top of pints and half pints (but not tall enough to have the water over the top of quarts). Since the water does not need to top the jars in pressure canning, you may pressure can quarts, pints, and half pints in the presto.
Great video. New Subscriber. I've got about 70 lbs of Venison that we ground ourselves with bacon as our fat content. Am I able to can my venison even though I used bacon as fat in my grind? God Bless yall. Ty for the video.
Welcome! Venison with bacon fat sounds fantastic! No problem at all. Just make sure you're happy with the cooked amount of fat and drain a bit if necessary.
@growandpreserve Ground bacon pieces in with the venison. 70 % venison to 30% bacon pieces. Makes the best darn bacon burgers you ever did taste. But having so much ground up frozen with things going the way they are in today's times I'd like it to be shelf stable. So bought a presto canner and have been watching your videos and others. I've heard others say the fat will make the meat rancid. That they actually rinse the meat of the fat. I dunno but that seems like a sin to me. Yet I know nothing about canning. Just what I'm learning from good folks like yourself. Appreciate ya.
It sounds amazing. I've never had a problem with fat turning rancid in a jar, whether it's avocado oil or animal fat. I do work on cycling through my inventory, but occasionally something will still be there 3-4 years later, and it's still perfect. My only caution is to watch that you don't end up with so much fat in the jar that it bubbles up and prevents a good seal. @@Gr8tLakesHuntnFish
I'm just starting my canning journey. I try to limit red meat (high cholesterol) Is it ok to can ground turkey or ground chicken the same way? I wasn't sure about pH.
Yes. pH is an issue in water bath canning, but pressure canning relies on extended periods of higher heat to keep the food safe. Ground turkey or ground chicken in place of the ground beef are safe, but they may be a bit tougher because of the lower fat content. Choose a product that has some dark meat in it if you can.
I'm a little confused. It looks like you added in all the liquid from the canned Rotel tomatoes. I thought you only dry canned your ground beef because you did not like the texture of it when you added liquid? Or did you add it because there is a thickener in your Taco Seasoning, and it needed the liquid? I dry canned ground beef with taco seasoning last week (with no additional liquid), and I am wondering if I screwed up!
No worries! There was only about a half cup of liquid in both cans combined. I just want enough for the spices to melt into. I had enough "meat juices" that it would have been fine without. There is no thickener in my taco seasoning. You are quite correct that I do not like the squishy texture that comes from canning ground beef drowned in water!
In my experience, it is the water or broth used in the "USDA approved" canning method that make the texture very off-putting. In this one, the small amount of liquid from the tomatoes blends with the taco seasoning to become the "sauce" rather than just water which definitely makes hamburger spongy.
I agree with Tracie. The change can be well mitigated by eliminating any excess water in the jar. The meat also crisps up quite nicely if you want to heat it in a skillet for tacos or something.
Interesting question to which I have no definitive answer. However, I will say that in looking at the ingredients in an impossible burger, I have never seen the vast majority of them in any canning recipe. Perhaps you could lean more toward something like taco seasoned black beans?
Hi Carter! Just finished watching the video. I love canned taco meat, so convenient and lots of ways to use it! How is the freeze drying going. Are you loving your machine? Tomorrow I will be juicing more grapefruit. Canned 24 pints of segments in juice and froze 12 quarts of juice! I'm hoping for at least 6 more quarts. My pantry challenges were a complete failure lol. I have eaten out of my freezer for almost 60 days and purchased a total of 110$ in groc since Dec 3. The goal As you know was to empty them out! Well they are more full now then when I started! 2 lbs of roast turned into 12 pot pies! One rack of ribs made 6 meals, 2 lbs of hamburger turned into 8 mini meat loaves etc. So now my freezers are emptied of single ingredients but full of meals for the next month or so. Maybe I should freeze dry them? The sous vide arrived yesterday so I will start playing with it!!! Thank you for your videos and I love your kitchen.
Connie, you've been busy as always! I think you've actually made great progress on your freezers by getting the food one step closer (and more likely) to being used. You've at least turned your freezers into halfway houses rather than a permanent resting spot. I'm excited to hear your thoughts on the sous vide. I think you're going to love it.
As I was re-watching this, I was thinking this would be great to add to our home-canned Sloppy Joe sauce, if in a hurry and don't have time to brown up some hamburger meat. Love all these ideas, Carter! Thank you!
Thanks for the excellent information, I'll be putting up 10--12 pounds of ground beef tomorrow and I'll do half of it like this. Oh and just so you know ...... I'm telling my wife that it's all YOUR fault that I have to purchase a bunch more canning jars!! 🤔🤫
One of these days she'll forgive me! I was in kroger today and saw that they have $19.99 on a case of quarts! I told my husband when I got home. He was so thrilled that I had been stocking up over the years! Let me know how it goes for you, FireChef!
@@growandpreserve I paid $15.99 today at Walmart for a case of wide mouth pints! The regular mouth were $14.99. The last time I bought jars there, I paid $10.99 for the regular mouth pints. That was about 2 months ago. Then, I remembered that my SIL had some jars that she was saving for me the next time I went to see them. Oh, well, I'm good on jars for a while.😊
I’m in the UK.
Canning isn’t nearly as popular here as in NA.
I started canning last year.
I found you on UA-cam and I was hooked on what you do.
I’m totally addicted to canning.
I’ve canned quite a lot of your recipes.
One thing that isn’t popular here-Tacos.
In fact Me I can food in general isn’t really a ‘thing’.
But husband-Barry-& I love the spice & the chillies.
I’ve bought 8 different packs of chilli seeds and I’m growing them myself this year.
You’ve inspired me to grow my own chillies.
I’m so looking forward to canning with them.
Keep posting Carter.
You’re becoming very popular here.
Thank you.
Pam, I love this! Thanks so much for letting me be part of your canning journey!
I just got my electric canner. I'm going to make this beef first. I'm so excited. I've never canned before. ❤
Yay, Nicole! Welcome to canning.
My mom gave me a canner, can't wait to try it. Scared but excited
@conniehawkins9459 is so so easy! We had pork tacos with some pork I canned last week. So yummy! So easy! Just follow the rules, and you will be so happy. It's addicting though! It's wonderful having food that you know the quality of the ingredients you're eating.
Cater I love these type of canned meat recipes, so versatile for many different menus and ideas in which to throw together dinner. Perfection!
Thanks, ArkansasSquaw! This one's a staple in our house. Hope you enjoy!
I will definitely do this. I've been canning like crazy because I need to empty an upright freezer. Right now in my Carey Electric Pressure Canner I have a type of MS pot roast that I put together.
Yesterday I did 10 pints of breakfast sausage.
I came to take a rest & was so excited to see you Carter!! ❤
Thanks for sharing all the taco meat links.
Pam, you've been busy! Good to see you.
@@growandpreserve awe thanks yea been super busy... getting it done. 😊
100% agree re the stem end in canned tomatoes!
Glad it's not just me!
Hi Carter! I just bought the Presto canner off your recommendation and I absolutely love it. I was going to can something the other day and wanted to skip the 'warming' step - just like you I had already filled my jars. It's explained in the manual that you can skip the warming step my holding down the forward arrow button for 5 seconds. It worked on my model, just thought I would mention it in case it also works on yours :D Thank you for another wonderful video!
Interesting, Emily! Thanks for the info.
I’m looking forward to making this for my number 3 grandson of 4 grandsons. I traveled 100 miles a day to keep them when they were babies, everyday while Mom & Dad worked. Now the 3 one is almost through college. He looks like he’s lost weight. Nanny don’t like that. I didn’t get anything made for the first two but one of them stayed with me a lot during college. I’m excited about the stuff you can. I think I can do it. Guess I thought it had to be tomatoes or green beans, that kinda thang. We just moved to Alabama from Clarksville, Tn after 40 years there. Our house there doubled in value. Californians coming from every direction. We kept one of them for our first grand daughter. We love her a lot. lol God Bless!
Hoping to be a grandma one of these days! You can definitely can. It'll be such a great skill to pass down to those grandkids!
Yep, definitely going to do this! Thanks for the inspiration!
OMGosh Carter! Today I am Canning 20 lbs of ground beef. This is very timely! I'll do rhe first batch in this manner. Thank you, thank you!! And I love your finished kitchen!!
Good timing, Pauline! You are going to be busy today! So glad you're liking the kitchen. Can't wait to get it finished so I can show you the whole thing. Enjoy your day!
Hi Carter, I just found you on UA-cam and I'm really enjoying your videos! I wanted to tell you how much I appreciate having the title with the green background in the screenshot. It's so nice to be able to read the recipe title at a quick glance when I'm trying to quickly find a recipe.
Thanks, Cindy! I do change it up a bit every now and then, depending whether the screen shot I like best is vertical or horizontal. Bear with me when I have a horizontal one!
@@growandpreserve Creator prerogative. :) I cant wait to try several of your recipes. Would you consider adding the ingredient list with measurements in the description? If you already do and I happened on the ones that don't have it, please forgive me.
@@cindyminx2985 Yep! If I'm doing a recipe, I do include it in the description. For this one, I really just wanted to show the method since I didn't make my own key ingredient...the taco seasoning.
Hello Carter. So far what we can see of your kitchen it looks fantastic! Can't wait for the full tour. I agree keeping "taco meat" on the shelf is a must. I do varieties, one like you just did. extra hot and spicy also just some with salt/pepper and pepperoncini. I did a count on what I had yesterday and this was one item I need to do more of. I am also doing the zuppa toscana soup tomorrow. We go through a lot of that. I did the mango chutney yesterday. I rewatched your video and took your advice on doing a double batch. It certainly is a lot of chopping. The aroma from all the fruit is amazing. Now I did a taste test before I started to jar and found this to be very strong on the vinegar taste side... I am hoping it calms down some. Happy canning to all! Cheers
The chutneys do take a bit to mellow. Just a few weeks on the shelf, and it will all meld together.
LOVE the tip about keeping the half pints from floating! I learn something new every time I watch a video.
Glad it helps!
This will be added to my pantry right away as I am cooking up meat from my freezer. I haven’t added peppers into my canned meat before. Who knows why I haven’t done this? It makes perfect sense. I appreciate your explaining the operation of the Presto Precise Canner. I bought mine when you showed it in your video last fall on canning tools. I’ve only used it once so far but seeing you do it gives me reassurance that I’m doing it correctly.
Thank you Carter!❤
Excellent, Debbie! Use that electric canner. It is such a fantastic tool to help you get more done (or simply relax) while it processes!
Don’t you love that canner, I had 7 pints of pinto beans in mine yesterday. I keep plain ground beef on my pantry shelf as well as chicken meat. So versatile. I will be doing bacon and sausage soon, guess who inspired me?
Yay! I do love this canner, Cynthia. It is probably the best tool I have found to make multitasking simple. So glad to have you here!
Dear Carter, I could write a lengthy paragraph telling you how much your UA-cam channel means to me right now! After seeing your review of the Presto Pressure Canner, I started getting lots of ideas. WELL TODAY, we found that one of our freezers had gotten unplugged, so now I am sitting here making notes of which of your recipe/techniques I will be using tonight and tomorrow.
Your review of the electric canner caused me to decide to take it out of the box and not return it. I would so appreciate being able to ask you a couple of questions about how to use it, if you dont mind me asking . . . just tell me where I should post those questions. THANK YOU SO MUCH!!!!!!
Ramona! Ugh to the freezer! So glad you are prepared with your new canner. You'll be a total pro with it by the end of tomorrow. My email is carter@growandpreserve.com. Feel free to ask any questions.
I JUST got 4 pounds of 96/4 on sale at the store yesterday. I have already vacuum sealed it and dropped them in the freezer, but I will keep this in mind for next weekend for sure. I love that TJ taco seasoning as well and always have that in the pantry. I’m actually on your channel watching the tutorial for potatoes this afternoon. I’m canning some today (wedges and cubes) because one of the kids is coming home for a few weeks while in town on a work trip. I’m also making seitan chicken today in order to have a few things on hand for him to eat (vegetarian). Thanks, Carter. You’re fantastic as always.
How exciting to have a kid come home for a few weeks! All that prep is a true labor of love. Keep me posted on your potatoes. I think you'll be happy with them. Always good to see you, Kari!
Thank you! I canned a couple of jars of taco meat last year, when I was doing ground beef. I finally opened one a couple of weeks ago and we loved it. Now you have given me so many ideas, I'm definitely putting a bunch more on my shelf!
Great! So useful!
How is the texture of ground beef after it’s
canned? I’ve never tried it because I have heard others say it makes it too soft. I’m curious what you all think.
I'll definitely be making the queso with taco meat in my little crockpot for our next Rose Society meeting!
You're going to be very popular!
AND . . . you just explained very clearly how to use the 'jar warming' feature! Answered my questions. THANK YOU SO MUCH!!!!!
Well, there you go!
Looked delicious as usual. Can’t wait to see the finished kitchen. I know you will be glad when everything is back where it belongs.
Oh, Cindy, I will be so glad when order is restored! The good news is that so far, I am loving everything. Can't wait to show it all to you.
I am havin a knee replacement in two months and am canning things in half pints for quick and easy meals. I am darinatly going to cann this. Thanks for the ideas.
Good plan, Cindy!
Thank you Carter! I’m going to add this to my 2024 canning list! I love my electric Presto!
Excellent, Vicki!
Wow, thanks for answering so quickly. Happy to know that you have made it with pork. That gives me ideas about how to use all this pork. I think I can make a few different recipes with my pork. I had the butcher cut up the roast into four pieces which makes it easier for me.
Be sure to let me know what you end up doing!
I discovered that the seasoning needed to be lighter on salt when canning than when i just make it for single use. Salt got amplified! I usually can plain hamburger but did try a few with various seasonings to test them. I use 80/20 and drain some if there's an abundance of extra fat.
Thanks for your great canning videos Carter! Many Blessings from Deborah in West Virginia! (Missing the Chattanooga area we lived in for 8 years!)
Good to see you, Deborah! And yes, I've had some salty tomatoes before! I learned to salt whatever it was after I added a jar from that batch of tomatoes.
Carter, thank you for the recipe and 'how to' video. I have never canned meat before and didn't think I wanted to try to either. I'm brand new to pressure canning. That said, your taco seasoned meat is absolutely delicious! It will definitely be a staple on my shelves from now on. I'm shocked how easy it was to can (I also have a Presto Digital canner). I've already done your dry potatoes and love them too. Thank you for your content!
Welcome, Anne Marie! it sounds like you have jumped right in. I predict there's no stopping you now. 😄
Carter I have to say this is delicious 🎉 I also get meat from butcher box and they sell Chorizo so I cooked 1 pound of that on the side because I didn’t want the extra fat from the chorizo in the taco meat! I added it to 6 pounds of lean ground beef and Wow that made it a lil spicy but so yummy! Thanks for a keeper for my pantry ❤
That sounds like a fantastic addition, Beverly! David would love the chorizo. Thanks for the idea!
I canned some up a couple months ago. Thanks for the other ideas of how to use it!
Nice video! Canning pantry generally always has canned taco meat on shelf...but just today, I realized I had used it all. Yikes! Your recipe is very similar to mine. I brown meat, adding seasonings and or canned rotel as desired. Admittedly, every batch is different. I brown big batches of meat in the turkey roaster. Also, mine is a 1-person household, so I always use the squat half-pints for taco meat. The jars never float but if I am not quadruple stacking in my 23 qt presto, then I add a layer of wide mouth canning rings to bottom of canner and put a rack above for my jars. Works great! Thanks for the reminder and video.
Nice, Janice!
What a delectable, yet simple canning process with limitless ideas for usage!! I have so much beef and venison burger meat in my freezers and we LOVE anything Mexican! Carter, your videos are such a godsend!! So appreciate all you share.
Thanks so much, Sandra! Good to have you here.
I got a presto electric canner for Christmas. I love it.
Excellent!
Hi Carter! Another great idea! We love burrito bowls and taco bowls... I did some plain ground beef with garlic and onions, it comes in so handy for so many different things.
And now I'm going to put in a request for curry chicken 😊
Sounds delish! I've had a curry on my wish list for awhile as well. Hopefully I'll be able to get to that soon.
I made this meat before and needed to restock. I did use it to make a quiche, and it came out really good.
Yum! Thanks so much for reporting back!
I am so excited! I just purchased pork butt for 99 cents a pound. I have 20 lbs. Have you ever made taco meat with pork? Thanks, Melodee
What a great deal, Melodee! I do make tacos with shredded pork quite often. Totally delish. I haven't canned it prepared with taco seasoning though. I bet it will be fantastic. Keep me posted!
Carter we have a similar dip in Texas, Bob Armstrong Dip. Created by Matt Martinez Jr. owner of
Matt's El Rancho, Austin, Texas. Bowl of queso, topped with seasoned taco meat and a big scoop of guacamole. Some add sour cream. Mix it at your table. Yummy. Google recipe.
I will be on the hunt for a ground beef sale. Looks easy and delicious. Thank you. Have a great week.
Yum! It's a great way to serve queso, isn't it? Good to see you! Ready to get in the garden?
Yes I am. @@growandpreserve
Thank you for the knowledge about "half pints" floating... I hadn't thought of that ( I haven't done any half pints in the pressure canner.
You are most welcome!
It's so good to see you again, Carter! We don't eat Tacos often, but I can the "seasoned ground beef" in the Ball book. I'm a huge fan of that recipe (and you!). I figure I can use it in sloppy joes, stuffed bell peppers, stuffed cabbage, spaghetti sauce, etc. I'll check out the recipes you linked and probably get more ideas. Thank you for your calm and informative videos!
Hey, Susan! It's good to see you too! I've been here every week. Is YT not putting my videos in your feed. I've had a few folks who think I've been awol lately.
@@growandpreserve Hey Carter. No, I haven't been getting your notifications consistently. I love your content so look for you. Course, I'm also really busy trying to get ready for spring planting so it could be my fault. Love, from Mississippi
Just found your channel and I'm really enjoying it. I especially like that you include recipes and ways to use what you have canned.
Good to have you here, Cassandra!
When you set the timer for 75 min, does that mean it will pressure cook for 75 min, or does that include some of the preliminary heating?
It will process for 75 minutes. The timer will not start counting down until the canner is up to temp/pressure. It does not include heating up or cooling down time.
I really enjoyed you doing this video ! It sounds great . I see a little of the remodel.. can’t wait to see it all !
Thanks so much, Bridget! I am so ready to be done with the remodel so I can show it to you. Much has been done, but there are still some key elements we're waiting on. Soon, I hope!
Carter, another winner! I have always canned ground beef, but not with taco seasoning. Like you, I use taco seasoning in just about everything. Thank you for a fabulous idea!
Thanks, Vicki! Always good to see you!
Your canning videos are very useful and helpful. Thank you.
Thanks so much, Chevy!
Definitely going to make this❤
I'm getting ready to can some ground beef and came to You Tube to find a recipe for canning taco meat! And here you are! Your ideas for using it sound delicious. I only have a couple of pounds, but that will be plenty for me. The Queso will probably be the first thing I make with it, but enchiladas will be high on the list. 😊 Thanks so much for sharing! ❤
Perfect timing! Enjoy!
@@growandpreserve I had enough for 6 half pints and enough for a burrito 🌯 for lunch. It was so good!
Fantastic!@@danniemcdonald7675
another mouth watering recipe! will definitely be doing this! your kitchen is coming along very nicely!
Thanks, DeeDee!
I really like the way you do your canning. I do all my own cooking too. Your way would work great for me. Thank You!
Great, Carolyn! Glad to have you here!
I need to do this! Love my Presto electric canner Great Job carter!
Thanks, Lori! Always good to see you.
I might can some of this up for my nephew, he LOVES tacos
The way to a boy's heart!
Great video Carter. I canned some taco meat before. Only put taco seasoning in mine, but I like the idea of putting the stuff in that you did. I'll have to try your recipe next time I do some. Thanks for sharing.
Thanks, Neppie! Good to see you.
Good idea to dbl stack the small jars!! Thanks for the tip!!
I have the Nesco but really like your canner will definitely look into getting one. And I love how you did the taco meat . Will be trying this. Great video.❤️
I've never tried the Nesco, but I do love the Presto. Good to see you here!
I do this all the time! I do with chicken chunks as well. thx.
Good thinking!
I borrowed a pressure canner from my neighbor, when I told her I canned my taco meat she was concerned that it was not a tested recipe
It is not complex, McCormick taco seasoning into 5lbs of meat, 3 cans chili ready tomatoes and 2 cans diced, can of tomato paste.
It seemed from video that you can add most anything, but cautious since new to this. Should I freeze it or ?
Thanks!
Nothing you have listed is a problem in canning, as long as you process according to meat directions. There are some people who will only do what the government tells them they can do, then there are those of us who understand that the government says they have created "guidelines" for canning. There would never be a new canning cookbook if we had to rely on the government to come up with one.
Yum!!! Deff going to try, looks wonderful, thx!!
Excellent!
Made this today. Looking forward to having taco meat at the ready!
Awesome, Melissa!
I can plain ground beef and then add all the taco seasonings, but this sounds so much easier! I use taco meat a lot, and have lots of ground beef in the freezer, so I hope to put up several pints next week. Thanks again, Carter, for another inspiring video!!!❤
Thanks, Marsha! I think you'll love having this on the shelf. Keep me posted!
Great video. I have not done ground beef yet because I thought it might have a funky smell and taste. So, I think I will can us some taco meat. I could almost smell the taco meat and chillies! I was going to ask about the renovation lol.
Hope you like it, Judy! I also have a video on canning plain ground beef crumbles. Again, I don't add water to the jar, and I find the taste and texture quite good. Maybe add that one to the list soon!
I have recently started watching the old water bath canning styles,,, what do you think. I’m your age and I’ve been canning for years as well.
Hey, DGG! I personally have no objection to the quality or safety of long-used water bath canning of low acid foods. I have no interest for myself because of the time it takes. I can't imagine anything more frustrating than watching a pot boil for 3 hours. I wish I could provide more insight, but that's what I have for you!
I did this last month but I added soaked black beans and seasoned meat.
Nice, Tracie!
I didn’t see you drain the ground beef. Was it drained or did you leave it?
It was very low in fat. You can see what little was left will congeal at the top of the jars. I like to keep some in there so I don't have to add more fat when it's time to heat and serve.
I been wanting to learn how to can. And do some cooking with the things l learn how to can thank you so much
☺️
Welcome! You've come to the right place!
I'm fairly new to canning and have a question. If a brown the hamburger meat drain the grease, can I add a can of manwich in a jar of chili sauce? I'm not sure if commercial sizes can be pressure canned at home.
Thank you
I'm not sure I'm grasping your question, Amy. Are you asking if you can add Manwich (or another commercial product) to a home canned product, or are you asking if commercial jars can be used in pressure canning? Both would be considered rebel canning. I would personally be comfortable with using something like Manwich or chili sauce in my home canning recipe. I don't, however, use jars from commercial products in my canning. Did I come close to answering your question? If not, please ask again.
Would there be any problem substituting venison for the ground beef?
No problem at all. Sounds delish!
This is one of my favorite things to can !! 😊
Mine too, Karrie!
Great video I have a question does the seasoning intensify in the canning process? I always worry about that as I canned one recipe that was good in the pan but then when I canned it I didn’t like it
Generally, I find that heat intensifies a bit, but flavors tend to come together. I've heard one person say that she finds that thyme intensifies, and several folks mention that sage becomes metallic. Others don't find either. Maybe it's an individual taste thing, Dani? Try a couple jars next time you're browning some ground beef, and see what you think. Good to see you!
So these are your own recipes! I don't know how to do that yet. How do you know to do your own recipes? Is there a book about ratios. Half meat half liquid. Which veggies can be WB vs PC.
They are my recipes. Years of experience and studying the guidelines. :-)
@@growandpreserve I think you need to state that in your videos. Since I'm a newbie I would of just thrown in this and that like you and it might not have been safe.
If you wanted to add cheese do you think the cheese would can well if you add it while cooking it. Or should you not put cheese in it at that time?
I've never canned cheese, Carolyn, but I can't see a good result at the end. I would add cheese when serving.
So was just reading about the Presto canner as I am interested in getting one. It says you can only do half- pints and pints with the water bath method. Yet you are doing pints in the pressure canner method ???
Hey, Maria. It is a bit confusing the way it reads. However, what they're trying to say is that if you want to also water bath can in it, it is tall enough to achieve enough water over the top of pints and half pints (but not tall enough to have the water over the top of quarts). Since the water does not need to top the jars in pressure canning, you may pressure can quarts, pints, and half pints in the presto.
@@growandpreserve thank you for clearing it up. I read it on the blurb on the Presto canner in Amazon .
Taco spaghetti and stuffed taco shells using the jumbo shells👍
Those both sound great!
Great video. New Subscriber. I've got about 70 lbs of Venison that we ground ourselves with bacon as our fat content. Am I able to can my venison even though I used bacon as fat in my grind? God Bless yall. Ty for the video.
Welcome! Venison with bacon fat sounds fantastic! No problem at all. Just make sure you're happy with the cooked amount of fat and drain a bit if necessary.
@growandpreserve Ground bacon pieces in with the venison. 70 % venison to 30% bacon pieces. Makes the best darn bacon burgers you ever did taste. But having so much ground up frozen with things going the way they are in today's times I'd like it to be shelf stable. So bought a presto canner and have been watching your videos and others. I've heard others say the fat will make the meat rancid. That they actually rinse the meat of the fat. I dunno but that seems like a sin to me. Yet I know nothing about canning. Just what I'm learning from good folks like yourself. Appreciate ya.
It sounds amazing. I've never had a problem with fat turning rancid in a jar, whether it's avocado oil or animal fat. I do work on cycling through my inventory, but occasionally something will still be there 3-4 years later, and it's still perfect. My only caution is to watch that you don't end up with so much fat in the jar that it bubbles up and prevents a good seal. @@Gr8tLakesHuntnFish
@growandpreserve I so appreciate your wise wisdom. I'm learning as I watch you and I think you for taking the time to explain in text. God Bless
I'm just starting my canning journey. I try to limit red meat (high cholesterol) Is it ok to can ground turkey or ground chicken the same way? I wasn't sure about pH.
Yes. pH is an issue in water bath canning, but pressure canning relies on extended periods of higher heat to keep the food safe. Ground turkey or ground chicken in place of the ground beef are safe, but they may be a bit tougher because of the lower fat content. Choose a product that has some dark meat in it if you can.
@@growandpreserve Thank you so much for your response.
You had me at taco meat! Hi Carter. Missed you. Blessings, Wayne.
I like my tacos like my turtles. Hard shell! Yo no habla tortilla o tomatillo.
Wayne! Missed you too! Where have you been? I've been here every week, and you've been AWOL!
I'm a little confused. It looks like you added in all the liquid from the canned Rotel tomatoes. I thought you only dry canned your ground beef because you did not like the texture of it when you added liquid? Or did you add it because there is a thickener in your Taco Seasoning, and it needed the liquid? I dry canned ground beef with taco seasoning last week (with no additional liquid), and I am wondering if I screwed up!
No worries! There was only about a half cup of liquid in both cans combined. I just want enough for the spices to melt into. I had enough "meat juices" that it would have been fine without. There is no thickener in my taco seasoning. You are quite correct that I do not like the squishy texture that comes from canning ground beef drowned in water!
I'm A72-year-old widow and I keep taco meat on my shelves at all time. Can in half Is pint jars
Perfect, Bonnie.
I would love to can hamburger but I am concerned about the texture. Does it get mushy?
In my experience, it is the water or broth used in the "USDA approved" canning method that make the texture very off-putting. In this one, the small amount of liquid from the tomatoes blends with the taco seasoning to become the "sauce" rather than just water which definitely makes hamburger spongy.
@@growandpreserve thank you! I will definitely try a small
Batch to start.
Will the texture of the meat change after it has been canned??
Yes, it is a bit looser and softer, but depending on how you use it, it is negligible
I agree with Tracie. The change can be well mitigated by eliminating any excess water in the jar. The meat also crisps up quite nicely if you want to heat it in a skillet for tacos or something.
I have some family members who are vegetarian, could this be done with something like impossible burger? Or does anyone know?
Interesting question to which I have no definitive answer. However, I will say that in looking at the ingredients in an impossible burger, I have never seen the vast majority of them in any canning recipe. Perhaps you could lean more toward something like taco seasoned black beans?
@@growandpreserve that’s a great idea.
Hi Carter! Just finished watching the video. I love canned taco meat, so convenient and lots of ways to use it! How is the freeze drying going. Are you loving your machine? Tomorrow I will be juicing more grapefruit. Canned 24 pints of segments in juice and froze 12 quarts of juice! I'm hoping for at least 6 more quarts.
My pantry challenges were a complete failure lol. I have eaten out of my freezer for almost 60 days and purchased a total of 110$ in groc since Dec 3. The goal
As you know was to empty them out! Well they are more full now then when I started! 2 lbs of roast turned into 12 pot pies! One rack of ribs made 6 meals, 2 lbs of hamburger turned into 8 mini meat loaves etc. So now my freezers are emptied of single ingredients but full of meals for the next month or so. Maybe I should freeze dry them? The sous vide arrived yesterday so I will start playing with it!!! Thank you for your videos and I love your kitchen.
Connie, you've been busy as always! I think you've actually made great progress on your freezers by getting the food one step closer (and more likely) to being used. You've at least turned your freezers into halfway houses rather than a permanent resting spot. I'm excited to hear your thoughts on the sous vide. I think you're going to love it.
Taco meat, okay Yum! great idea.
Hope you love it!
As I was re-watching this, I was thinking this would be great to add to our home-canned Sloppy Joe sauce, if in a hurry and don't have time to brown up some hamburger meat. Love all these ideas, Carter! Thank you!
Yes! Fantastic idea! Good to see you, Lois!
Yum! Definitely need to try this! Thank you!
Mary W
Hope you enjoy, Mary!
❤
Thanks for the excellent information, I'll be putting up 10--12 pounds of ground beef tomorrow and I'll do half of it like this. Oh and just so you know ...... I'm telling my wife that it's all YOUR fault that I have to purchase a bunch more canning jars!! 🤔🤫
One of these days she'll forgive me! I was in kroger today and saw that they have $19.99 on a case of quarts! I told my husband when I got home. He was so thrilled that I had been stocking up over the years! Let me know how it goes for you, FireChef!
@@growandpreserve I paid $15.99 today at Walmart for a case of wide mouth pints! The regular mouth were $14.99. The last time I bought jars there, I paid $10.99 for the regular mouth pints. That was about 2 months ago. Then, I remembered that my SIL had some jars that she was saving for me the next time I went to see them. Oh, well, I'm good on jars for a while.😊