Saturday, April 22, 2017
Live vanning with TheSheCheg, also starring a cameo by Afroprepper. Please observe caution and sanitation. Always always always read the directions in your ball canning book and don't forget to check your canning guide for the appropriate pressure for the altitude at which you live. Be cautious - but don't be scared! I know a LOT of you already know how to do this but some of you don't - this is just a little guide for people who are just starting like ME! utensils: pressure canner jar lifter magnetic lifter kitchen towels canning jars/lids/caps ingredients ground beef -- pre cooked beef - cubed to 1/2 inch salt pepper or red chili flake beef broth wet kitchen towels for wiping lip pints 75 minutes quarts 90 minutes start time after you hit the proper amount of pressure for your altitude. Happy Canning!
Ready to try something new? Some people think you can't can meats with cream soups but as long as you pressure can them for at least 90 minutes and they seal they are fine and very delicious. This is an old video that I had music too and I removed the music to meet YouTube's rules and am reposting it. The only thing we did not like was the canned ground beef by itself. The texture is very different and my family didn't like it. A lot of people do but we didn't. I won't can that again but I will can pork chops and hamburger patties in cream of mushroom soup over and over again.
Friday, April 21, 2017
We canned 10 pint jars of raw ground beef. It took 11 minutes to steam, 8 minutes to jiggle, then the standard 75 minutes. 40 minutes to cool down.
We had test-canned two jars the previous month. We opened one a couple of days and it tasted great! Very moist and tasty; way better than fresh meat fried on the stove!
Tuesday, April 18, 2017
No cooking means more vitamins. These pickled beets are RAW and sweetened with dates and CRUNCHY. If you are used to really sweet beets double the dates or add a tablespoon of your FAV sweetener. They are ready to eat in 24 hours and keep getting better for the next 5 days.
Monday, April 17, 2017
The Backwoodsman's Institute presents: Canning Venison this is a 3 part video where Scott shows how to preserve the deer that you harvested and have it in a "quick make" status. He will also go over the equipment needed and how to make sure you canned properly.
It's a whole chicken! In a big tin! It's probably even worse than you think!
Big thanks to the donator who paid a small fortune to have this sent over.
(I feel I should have written "tin" in the title but the food's American so we'll go with can.)
Join my wife and myself on our adventure of building our little homestead farm in the Cascade Mountains of the Pacific Northwest.
Watch as we establish a garden, orchard, build our home, install solar panels and windmill, apiary, raise rabbits, ducks, chickens, geese and goats. Learn with us as we explore pasture management and forest management, and join me as I build a tree house in the timber upon my mountain.