Tuesday, September 6, 2016

Canned Venison

Using my pressure canner for the first time and canning 7 Qts.

Friday, September 2, 2016

Easy Canning Ground Beef Without Broth

An excellent addition to your Preps. Finally, meat without being drunk in broth. Tastes more like fresh cooked ground beef.

Prepping Venison for Canning

Lot's of folks have asked us how we prepare and put up our canning meat. Here ya go!

Music form YouTube Library.

Thursday, September 1, 2016

Canning Pickled Beets

Couldn't resist it. lol I had to try canning some beets. Since its water bath canning, I had to pickle them.

Unfortunately I couldn't do the last jar, because I ran out of liquid. I used the Ball canning cookbook.

I can't wait for fresh cranberries to come out for some whole berry cranberry sauce!

How to Can Deer Meat + Hot Venison Sandwiches

Canning Venison 2012. John Royer shows you how to the cold pack canning process for vension and later shows you how to make hot deer meat sandwiches. The deer meat is from doe that John shot in his Flintlock Muzzleloader Hunt 2012.

Monday, August 22, 2016

Recipe: I Make Canned Pickled Beets!

Oh my! What a day! Here's my day at pickling beets. The good, bad and oh, my, sooooo real life! Enjoy!

I am a home canner. I am not a professional. This is the way I can. It may be not be perfect. Whenever beginning any sort of home food preservation please be sure to consult a reputable canning guide. Ball Canning makes an excellent resource manual.

Monday, June 6, 2016

Canning - How to can venison (or beef) and have it ready to eat anytime.

Tim shows just how easy it is to can that venison that is sitting in your freezer. You can have tender, flavorful already cooked meat sitting on your shelf for years ready for your next meal. Once it's finished, he has a stroganoff recipe that can be thrown together in minutes. Perfect for that big buck you killed last year.

Friday, June 3, 2016

Canning Hamburger Meat Loaf Step by Step Easy Tutorial

How to can hamburger meat loaf or ground beef

Minnesota Hobby Farm Canning Pickled BEETS

This video is about Minnesota Hobby Farm Canning Pickled BEETS. PREPPING CAN BE FUN!


Tuesday, April 26, 2016

Canning Venison The Wisconsin Way

how i can venison i do not add spices because i use it in different things such as hotdishes ect, ect, you can spice it up for whatever your needs are

Monday, April 25, 2016

Homestead Series How To Can Ground Beef

Canning ground beef is so easy to do and very convenient to keep on hand!

For more please visit www.homestead-acres.com

Canning Squash Butter

Canning Squash Butter

7 to 8 pounds squash(roasted or cooked)

3 C brown sugar

2 C apple juice

1 tsp.cinnamon

1 tsp.ground nutmeg

1 tsp ground ginger

1/2 tsp.ground cloves

Sunday, April 24, 2016

Canning Beets and Carrots

The pressure I use is determined by altitude. I am at sea level. Before you ever pressure can low acid food in a pressure canner be sure to check a USDA approved recipe for the proper pressure and time for your altitude.

I picked some small beets from my garden today and canned them. I have never canned beets before and am excited at how they came out. I hope this motivates others to try something new.

Always follow USDA approved recipes when home canning.

Canning Hamburger

Hey guys, here is how I can my hamburger meat. I have had some questions about it, and I hope this helps. Thanks for watching, and God bless.


Pressure Canning Butternut squash pt 1

first time events for using these pressure canners and for canning squash. It was a great outcome all around.

Saturday, April 23, 2016

Canning beets 1.wmv

Canning beets step 1

Here is the recipe on how I can the beets.

Basic Pickled Beets

7 Lb. Beets with their rootlets and 2 inches of tops

2 cinnamon sticks, broken

1 tablesoon allspice berries

1 tablespoon whole cloves

1 cup sugar

1 cup brown sugar

2 teaspoons pickling salt

4 cups cidar vinegar

2 cups water

1. Scrub the beets. Put them into a large pot, and cover them with boiling water. Return the water to a boil, and boil the beets 15 to 35 minutes, depending on their size, until they are just tender.

2. Drain the beets, and cover them with cold water. When they are cool, trim them, and slip their off their skins. If they are large, halve or quarter them-or, if you like, slice all the beets into 1/4" thick rounds.

3. Tie the spices in a spice bag or scrap cheesecloth. Combine the sugars, salt, vinegar, and water in a nonreactive pot, and add the spice bag. bring the contents to a boil, sturring to dissolve the sugar. Reduse the hear, and simmer the liquid, uncovered for 10 minutes.

4. While the liquid simmers, pack the beets into pint or quard mason jars. If you've sliced the beets, pack the slices loosely. Pour the hot liquid over the beets, leaving 1/2 inch headspace. Close the jars with hot two-piece caps. Process the jars for 30 minutes in a boiling-water bath.

6. Store the cooled jars in a cool, dry, dark place for at least 3 weeks before eating the beets.

Pressure Canning Spaghetti Squash - A Radical Tale of Preservation

This video tells the story of one man's radical quest to turn a bucket of spaghetti squash into something worthy of eating. It is not meant to document the correct procedures to use while pressure canning, but rather inspire viewers to undertake their own journey of self-preservation. The story is accompanied by the music of Nathan Nokes recording AN AMERICAN FOLK TALE - II, that was downloaded from www.soundcloud.com.

Friday, April 22, 2016

How To Pickle Okra In The First Person

First person view of pickling Okra. A well done demo video on how to pickle okra. This video has some good time saving tips and suggestions for which spices to use for tasty pickled okra.

Canning Squash Oh My!

Canning squash.. This was canned for 75 min.@10 pounds pressure.Always check your canner instructions.

Lightly sweetened syrup:

1 C packed brown sugar

1 C granulated sugar

1 T cinnamon

1 T lemon juice

Bring to boil ,stirring

Ladle over squash and debubble (enjoy

Pressure Canning Beets

Learn with me as I share my first time pressure canning beets from my garden.

Pressure Canning Chicken

You want a pantry that is filled with food that will sustain you if things go bad? When the electricity is OUT and there's no refrigeration what will you do then? Rely on your beans and rice? NO!!! Start canning your meat! Pressure canned chicken is easy and Saves you money AND stores long term! You will always have a viable source of protein with REAL meat in your pantry to feed your family! So watch me..it is so so easy you will either go out and raise your own chickens or load up during a sale and can away!!

Wednesday, April 20, 2016

Canning Pickled Beets

Here's how I canned pickled beets. This is an approved Ball recipe.

Sweet Pickled Beets

10 cups prepared beets

2 1/2 cups white vinegar

1 cup water

1 cup granulated sugar

10 cloves

2 cinnamon sticks

Combine vinegar, water, sugar, cloves and cinnamon sticks which have been broken in two. Boil for 15 minutes then add beets and bring back to a boil. Ladle beets into a jar leaving 1/2" headspace. Following standard canning procedures process in a water bath canner for 30 minutes (pint or quart size). Makes about 6 pints.

Pickled Okra

I made some homemade pickled okra. Added habanero peppers for a fire flavor... Here's the recipe:


3 lbs. fresh whole okra pods, 3 to 4 in.

3 c. water

1 c. white vinegar

1/4 c. pickling salt

2 c.cloves garlic, minced

2 or 3 Chile peppers

Thoroughly wash the fresh okra; drain well. Pack the okra pods into hot clean pint jars, leaving 1/2 inch head space.

In a sauce pan combine the water, white vinegar, pickling salt and minced garlic. Bring the mixture to boiling. Pour the hot liquid over the okra pods in the jars, leaving 1/2 inch head space.

Prepare jar lids according to the manufacturers directions. Wipe jar rims, adjust lids. Process in a boiling water bath for 5 minutes. (Start timing when the water returns to boiling.) 4 pints

Thursday, April 14, 2016

Canning Butternut Squash

These squash aren't called ButterNUT for nothing. Tough to peel but so delicious. I am canning more bounty from this year's garden for enjoyment this winter.

Canning Yellow Squash

Nothing says summer to me like delicious, tender yellow squash. Watch as I can some to squirrel away for the winter.


Wash jars, lids and rings. Put jars on a cookie sheet into a 250 degree oven to stay warm. Put lid and ring in a pot to heat. Do not boil lids. Wash and slice squash. They can be cubed, but I find they fit in the jars better if sliced. Put squash in a large pan and heat just until boiling. Remove a few jars from the oven and fill to within 1" of the top of the jar. Do not pack squash, but you can shake the jar a bit to help them settle. Add on teaspoon of canning salt to each quart jar, if desired. Fill jars to top of squash with the boiling water the squash was cooked in. Wipe the rim of the jar with a clean paper towel. Place hot lid and ring on each jar and screw down firmly. Place jar in pressure canner. Place lid on canner. When steam begins to vent, in a steady flow, set timer for 10 minutes, to all all air to be vented from the canner. Place weight on caller. Allow pressure to come to 11 pounds. Process for 40 minutes. Turn off heat and allow gauge to return to -0- naturally. Do not try to rush the process. Remove the weight, and carefully remove the canner lid, lifting away from your face. Exercise extreme caution. Steam can cause serious burns. Remove jars with a jar lifter, to a towel lined counter. Allow to cool undisturbed for 24 hours. Remove rings, wash jars, label and store in a cool, dark place.

Canning Beets - Cleaning Peeling Canning Beets

How to can beets in a pressure canner. From harvesting to the finished product. Step by step.

Wednesday, April 13, 2016

How to Can Squash

Canning Summer Squash - squash canning recipe with East Texas fresh garden squash.

Refrigerator Pickles with Okra and More

In this video I show you, primarily, how to do a beginning canning recipe using just the basic canning materials (lids, jars, plates). I also let you see how quickly fresh food loses its vitality by comparing the same veggies- one group picked yesterday, one group picked within the hour. And I talk about one of my mentors and why I feel it is beneficial to hae relationships with people who are older and wise than us.

Canning - Pickled Okra

Sisters Wendy andHolly Dooley share a how-to on canning pickled okra.

Canning Carrots and Zucchini

You'll need a pressure canner for both of these. Process Carrots for 25 minutes for pints and 30 minutes for quarts. Process Zucchini for 45 minutes for quarts and 35 minutes for pints. If anyone would like a canning basics video, comment below or send me a message. Thanks for watching :-)

Canning Pickled Okra - Best Recipe

today we show one of our recipes for Pickled Okra Best Recipe Ever

Nothing to it you just need to learn How and I try to show you completely.. :) This yall is a Awesome recipe.. I can't wait till they are done because they are so good.. I hope you give it a try.. It makes 10 Quarts Oh yea!


2 Quarts of Distilled White Vinegar

2 Cups Water

1 Cup of Canning Salt ( Always use fresh salt NOT old salt )

1 Garlic Clove per Jar ( More if you really like Garlic )

1 Jalapeno split in each jar ( I used Serrano Pepper )

1 Teaspoon Dill Seed in each Jar

Prepare as shown..

Wednesday, March 30, 2016

Food Storage - Canning Cheesy Ham & Potato Soup Recipe

Enjoy the recipe! I did open a jar of this 2 weeks after canning and it was delish! Perfect for winter blues eating! :P DO NOT thicken this soup too much. Keep potato dices larger to keep intact. The skins help hold potatoes together during the canning process as well. Always finely grate your cheese to ensure melding in sauce. ENJOY! ~Chef Janie

12 small potatoes cubed (8 to 10 cups)

1/2 celery rough chopped

1 red onion, diced

2 to 4 clove of garlic

1 1/2 cup of peas (frozen)

2-3 cups of carrots - diced (3 to 4 large carrots)

1 tsp pinch of sea or canning salt (optional)

3 cups of diced ham

2 tablespoons of "ham base" or use enough ham or chicken stock to cover

fresh ground black pepper to taste

1 can of corn (optional)

1 cup of milk

1/2 cup gluten-free flour or cornstarch (note: important for canning)

1 teaspoon of Worcestershire sauce (less or more to your preference)

1-1/2 cups of Parmesan cheese grated or other cheese of your choice

Note: After canning; cool completely, was jars, label and shake well to keep from separating. This is shelf stable for up to one year.

Note: if you can't find Orrington Farms "ham base" or if you have not dehydrated and made your own ham stock base, you could just use ham stock in place of water for the same effect if you make your own stocks... or just use chicken stock!



cube taters. rinse twice.. put taters in a bowl and add enough water to cover the taters

heat some oil or other fat in a large stock pot

lightly soften veggies until onions are translucent but not browned

add the potatoes and water .. add enough extra water to cover the mix

add 3 cups of ham

add about 1 quart of stock (chicken or ham)

fresh cracked pepper (to taste)

salt if using unsalted stock or rub required

add peas

add a few drops to a teaspoon of Worcestershire

Bring up to a simmer

While waiting for the simmer

Mix 1 cup of cold milk with cornstarch or gluten free flour

Fold the milk mixture into the soup slowly. Reserve about 1/4 cup


10 pounds of pressure for 90 Minutes at 1000 ft or less altitude.

1" head space, be sure and de-bubble before canning.

Follow normal pressure canning instructions for your altitude!

Check seals after 12 hours and wash jars, label and store away for up to one year. (this won't last that long...trust me!) LOL Enjoy!

PS Thanks to Nicholas LaDieu for typing up the recipe for us all. Chef Janie

Canning Green Beans with Ball Canning

Learn how to can green beans with Ball, the leader in home canning and fresh preserving. This video shows you how to safely preserve vegetables - like green beans - at home, using Ball regular mouth pint glass canning jars.

Canning Chicken Legs and Thighs

I got a terrific deal on 10 lb. packages of chicken legs and thighs. I seperated the legs from the thighs and canned them seperatly. Once they are canned they are super good to use in so many ways. I've got a couple great recipes to use them. I'll be showing that soon.

Pressure Canning Without Soaking

Free yourself from soaking all those beans..navy, black, white, pinto , kidney..ALL of them with this awesome no soak pressure canning method. NO FAIL! NO soak or pre cook EVER again. SAVE yourself time!!!

Tuesday, March 29, 2016

Canning Delicious Beef Vegetable Soup

This BEEF VEGETABLE SOUP recipe is really delicious! You'll really like it! Be sure and subscribe for more canning, gardening, and DIY vidoes! Blessings! ~Chef Janie

Canning 101

Here & Now's resident chef Kathy Gunst helps to put the lid on your fear of canning.

Canning Basics for The New Homesteader

Canning is a must on our off grid homestead. But be it on or off grid canning should be apart of your homesteading! It saves money, gives you more control over your food, and is a great way to preserve all your garden and hunting spoils! not sure how to get started? Watch my tutorial filled with some of my tips to get you on your way!

Food Storage Canning Butter

Preppers this is more like ghee and last much longer than other home canned butters. Never can salted butter you will end up with grainy butter. Choose the sweet or unsalted butter to can. Blessings!

Friday, February 26, 2016

Pressure Canning Tomato Sauce Soup and Taco Sauce

Pressure canning some tomato soup and tomato sauce. Tomato Soup 4qts Tomato Juice 3 ½ cups chopped onions 2 cups green, red or yellow peppers, 1 cup carrots 1 cup celery 7 bay leaves 1 tblsp whole cloves 1 clove garlic 1 cup brown sugar, or 1 tblsp molasses and 1 cup white sugar, 2 tsp salt. Add all ingredients and simmer for about 20 minutes then strain vegetables from soup and puree them in the blender (pick out spices). Process in pressure canner 1 " head space 40 minutes for pints.

Canning Tomatoes and Okra

Starting from the raw ingredients needed to can Tomatoes and Okra or Tomatoes and Zucchini to the final canned product. This video offers a very close and clear view of basic canning technques as well as some special pointers to help your canning process go as sooth as the skin of a ripe tomato.

Thursday, February 25, 2016

Spaghetti Sauce Canning Recipe - Delicious!

How to make and can spaghetti sauce using garden fresh tomatoes - a really good recipe. The fact that it can be canned using the water bath canner makes it even better. Enjoy making your own!

Wednesday, February 24, 2016

Roasting and Pickling Peppers

These are 2 methods of preserving peppers from your garden harvest. Roast then freeze your chile and bell peppers. And pickle your jalapenos and banana peppers. Pickling Brine recipe - 4 C Vinegar , 1 C Water, 1/3 C sugar, 2 TBSP Kosher Salt. You can also add garlic or whatever else you want.

Tuesday, February 23, 2016

Spicy Salsa Recipe - Canning Summer Salsa

This is a simple recepie that offers you lots of options on just how hot you can make it. Substitute milder peppers for hotter ones to tame it down or hotter peppers for mild if you like the heat like I do!

Makes 7 pints:

5 lbs. (red and green tomatoes seeded and chopped)

1 lb. Chile (3 jalapeanos, 3 bell peppers, 3 sweet banana peppers, 3 small tabasco peppers, 4 small red chilis, 4 tai dragon Peppers, 2 super serrano peppers, 4 cherry hot peppers, 2 anaheim peppers, 3 garden salsa peppers, 3 perreroncini peppers)

1 lb. sweet onion

1 cup white vinegar (5% acidity)

1 lime ,juice, and zest of

1 tablespoon cumin powder

3 tablespoons dried parsley

1 tablespoon salt

1/2 teaspon black pepper

4 garlic cloves, minced

6 ounces tomato paste

1/4 cup fresh chopped cilantro

Canning Pineapple Jam

How to make and can pineapple jam. This Jam is super simple requiring few ingredients so that makes it a perfect jam for a first time canner! It makes a wonderful delicious jam that can easily be used on ice cream or pound cake for a layered dessert or trifle or a great banana split!

How To Make Hot Or Sweet Pepper Relish

Hot Or Sweet Pepper Relish This is my Grandmother's recipe. You want a total of seven pounds of bell peppers before you clean them to make sweet relish. To make hot relish, substitute one or more pounds of bell peppers with hot peppers. In the video we used one pound of hot peppers and six pounds of bell peppers and the relish was medium hot, of coarse the type of hot peppers you use does make a huge difference. This recipe makes approx. 6 pints. 3 1/2 pounds green bell peppers (approx 12 peppers) 3 1/2 pounds red bell peppers (approx 12 peppers} 3 pounds yellow or sweet onions Brine 2 cups sugar 1 pint apple cider vinegar 1 cup water 1 1/2 tbs salt 1 tsp dry mustard powder 3/4 tsp celery seed 3/4 tsp turmeric Grind onions & peppers into a 6 quart sauce pot. Then drain out liquid into the sink using a colander. Put the onions & peppers back into the 6 quart pan and pour already boiling water into the pan, enough to cover the onion & peppers. Then put a lid on the pan and let it sit 10 minutes . After 10 minutes drain out the liquid again into the sink. Put the onions & peppers back into the 6 quart pan and cover again with more boiling water. Put on the lid and let it sit another 10 minutes. After 10 minutes dump it into the colander and this time use a plate to squeeze out the water. Leave the onions & peppers in the colander to drain in the sink. While the onions & peppers drain mix the rest of the ingredients in the 6 quart pan. Put the pan on medium high heat and stir until sugar is dissolved, then add onions & peppers and mix well. Cover and bring to a boil stirring occasionally. When it comes to a boil turn it down to a simmer. Cook covered for 15 minutes stirring occasionally. When time is up remove from heat. Put into hot sterilized canning jars and process for 15 minutes.

Monday, February 22, 2016

Canning Cherry Tomato Pasta Sauce

Great use for all those Cherry Tomatoes, try out this recipe with or with out the eggplant. One can pressure cook the recipe or regular can it, enjoy.

Quick and Easy Canning of Tomato Sauce

Canning tomato sauce in the backyard, starting from whole tomatoes and ending with processed quarts of sauce (juice).

Canning Banana Peppers and Pork Loin

Learn how to can some sweet banana peppers to use in numerous recipes and taste the most delicious lemon pepper pork loin with true country sides.

Hot Peppers - How many pickled peppers can you can?

Canning hot peppers from the garden, pickling and canning mixed peppers together. Discover how to can jalapeno peppers, habanero peppers, sweet peppers, yellow peppers, banana peppers and more all in the same batch and mixed together for a variety of flavors.

Tuesday, February 16, 2016

Canning Tomatoes 101

Canning non GMO tomatoes guide. Pesticides do nothing for the flavor of tomatoes. This nice batch starts with 50 pounds of Beefsteak Tomatoes, blanched to make peeling easier.

Homesteading: Canning Sweet Banana Peppers Subway Style

Like Subway Style Banana Peppers? Nothing like homemade, but sometimes it's nice to feel like you are eating out when you are eating in.