Saturday, April 22, 2017

Canning Ground Beef and Cubed Beef


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!

Pressure Canning Pork Chops and Hamburger Patties with Cream Soups

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

Canning Raw Meat with a Pressure Cooker

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

Pickled Beets - No Cooking Required

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

Canning Venison Part 3

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.

Whole Chicken in a Can | Ashens

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.)

Canning Beets On The Hobby Farm


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.

how to can squash and zuccini

its canning time again

Saturday, April 8, 2017

Canning Venison

Using sausage spices and Taco seasoning to can venison.

Canning Dry Ground Beef...no water, no beef base, just ground beef canned!!

All photos in this slideshow video are copyright protected to the FoodPrepping Channel and have not come from anyone else other than my camera or camcorder.

Canning ground beef wasn't so good when you had to add water, beef base, or something else to give it a better taste or consistency. I want to thank Katzcradul and 255Sage for introducing us canners to this method. It is so simple and easy that I will never can ground beef any other way. All you have to do is just fry your ground beef until it is no longer any pink left in the meat, then drain it and add it to your jars. Just make sure you do pack it in pretty well and pressure can it for 75 minutes for pints and 90 minutes for quarts. I use a 23 Quart Presto Canner to pressure can any of my food preps. Canning and storing ground beef is an awesome thing to do. Once you have it canned then you can use it when you are in a hurry one night and just make taco's, manwich, spaghetti, lasagna, any recipe that calls for ground beef. Try it, I know you will like it and if you like this video please give me a "Thumbs Up" and subscribe to my channel!!

Canning Chicken and Wild Rice soup


Canning with the ladies! Chicken and Wild Rice soup, a year round savoury soup with tons of fresh veggies, tender chicken and wild rice. Canning is hard work turned fun with friends!
Chicken (white breast meat cut in chunks)
butternut squash
bacon
leeks
white onion
tomatoes
carrots
peas
wild rice
chicken bullion
cinnamon (a touch)
garlic
all purpose seasoning
red pepper flakes
quarts, 90min @ 10 #s of pressure ( am at 100 ft alt. )
pints 75 min @ 10 #s of pressure

canning beets 11 of 11

Homesteading living well on half an acre canning beets with Rodney VanAlstine on Shepherds Path Farm.

Canning Pork Patties

Here's how I canned pork patties. This is the same recipe as the Quebec Pork Meatballs except the spices were omitted and they were shaped into patties. If you would like to see how they can be used in a meal, watch my video "Pork Patty Dinner from Food Storage".

Canning beets 3 outside


This is the outside work. The next video will be the inside video making the brine and putting the beets in the jars.

Thursday, April 6, 2017

Canned Deer Meat Part 1

How to use cook deer meat and make it taste like beef without over doing spices and cooking the meat to death. A great family recipe, Hunter's Dinner, has been passed down for generations in my family. K.I.S.S. Keep it simple stupid, this recipe is simple with complex flavor. I am no Chef, but this is wonderful.

Be sure to leave a comment...... Thanks Jason

First Time Dry Canning Hamburger


FIRST TIME FOR EVERYTHING THINGS TURNED OUT GOOD. HAD 2 TATTLERS THAT DIDN'T SEAL IT WAS A FIRST FOR TATTLER AS WELL.

Wednesday, April 5, 2017

Red Wine Pickled Beets Recipe

I'd been meaning to can for a while. My hesitation wasn't that I was intimidated by the process as much as trying to manage it along with filming a video and taking photos. Even the simplest recipe becomes complex once you add on the "food blogging" factor.

When my friends at Whole Foods Market asked for a recipe, this was the perfect time to start! I modified a recipe I got from my friend Michael and the book he lent me, the Preservation Kitchen. Funny thing, I met Michael over Instagram because of, well, food photos. Go figure.

I want to make one important note here. I fudged on filling these jars up enough so don't do as I do in this scenario. Make sure you see the note below on proper head space.

3 Pounds Golden Beets

2 Cups Red Wine Vinegar (at least 5% acidity)

1 Cup Red Wines

½ Cup Water

⅓ Cup Honey

⅓ Cup Brown Sugar (packed)

1 Tablespoon Sea Salt

2 Teaspoons Black Peppercorns

8 Sprigs Thyme

4 Sprigs Rosemary

1. Canning has a lot of moving parts. But something that can really take the pressure off is the order in which you do things. It saves a lot of time. To start, let's get your pot, fitted with a canning rack, filled with water. Then bring it to a low simmer.

2. While the water heating up, we are gonna get our beet on. Roast the 3 pounds of golden beets (with some olive oil and sea salt) covered, bake at 400 degrees for an hour until tender. Remove them from the oven and once they are cool, rub off the skins. Then cut the beets into 1/4-inch wedges and weigh out 2 1/2 pounds to pickle; eat the rest. #nomnom

3. As the beets are roasting, prepare the brine. In a small sauce pot add the following: 2 cups red wine vinegar (5% acidity), 1 cup red wine, 1/2 cup water, 1/3 cup honey (sorwy vegans!), 1/3 cup packed brown sugar, and 1 tablespoon sea salt. Bring it to a boil and then keep it warm.

4. The water should be ready to prepare the jars. Set 4 pint jars on the canning rack. Leave the jars there until you are ready to fill them but don't let the water get above a very low simmer. Keeping the jars warm prevents them from breaking when you fill them with hot fluids. Why does that sound dirty?

5. Take a small bowl and fill it with some of the hot water from the pot with the jars. Let it cool just a bit and then add the jar lids. This will soften up the rubber on the lids and better the seal. Also, you shouldn't reuse lids as this can lead to insecure seals.

6. While the lids warm, remove the jars from the pot. Before packing them with beets and the brine, add the following to each jar: 1/2 teaspoon black peppercorns, 2 thyme sprigs, and 1 rosemary sprig.

7. Now pack the jars with the beets and fill with brine, leaving 1/2 inch of space from the rim. As you will notice in the final photos, I did not get this totally right. If there is too much air space between the food and the lid, a discoloration in the top of the product may result. #doasIsay

8. Seal the jars with a warmed lid. When screwing on the canning ring, you want it to be snug but not over tightened. Don't go all Hulk on it.

9. Now let's process the jars. Add them back to the pot, placing them on the canning rack. Add enough water so the jars are covered by at least 1″ of water. Bring it to a boil and then start the timer. Let them process for 10 minutes. After the 10 minutes, turn off the heat and let them cool for a few minutes in the bath before removing.

10. Remove them using a jar lifter, being careful not to tip the jars, and to then just set them out on a counter to fully cool. You know they are sealed when the top pops and you can no longer press down the indentation. But you can remove the jar ring and check the seal yourself, you should be able to hold the jar by the lid.

NOTE: For longer storage, store them without the rings...this prevents rust.

"Canned Venison"- How To

The only thing better at DEER CAMP than multiple deer hanging, is "Canned Venison."

DRY CANNING HAMBURGER AND HOME MADE PIZZA

EASY STEPS TO CAN HAMBURGER SORRY VIDEO WAS NOT PUT UP IN CORRECT ORDER BUT YOU STILL GET THE DRIFT. MY EDITORS BRAIN WAS ON VACATION TODAY

Tips for Water-Bath Canning For Dummies

Water-bath canning is the easiest method for preserving high-acid foods like fruits, tomatoes, and pickled vegetables. This how-to video gives you a quick overview of the water-bath canning process and tips that will have you preserving your own healthful fruits and vegetables in no time.

Canning Ultimate Venison Stew AKA Hunters Stew

Canning some great tasting venison stew!

Recipe: Hunters Stew

3lb venison or beef cut into 1-2 inch cubes

4-6 strips bacon

1/4 cup Wocestershire sauce

1/2 T. garlic salt ( we used minced garlic)

2 tsp black pepper

3 cans Golden Mushroom Soup

3 pkgs Onion soup mix

4 cups water

6-8 lbs potatoes cut roughly in chunks

4 med onions

4-5 lbs carrots cut into 3-4 inch lengths or rough chunks

1/2 cup butter

8oz fresh mushrooms cut in half

Place venison in a large pot or roaster. Spread bacon pieces over the meat. Sprinkle with Worcestershire sauce, garlic, and pepper. Add golden mushroom soup, onion soup mix, and 4 cups water. Cook over med high heat until it comes to a boil stirring occasionally. Add potatoes, onions, and carrots. Cook on med to high for 45 min to an hour or until potatoes are tender enough to put a fork into them. In separate skillet, melt butter and sauté mushrooms . Add the entire contents of skillet into the stew pot. Continue to cook on low heat stirring occasionally for 30 mins. Serve with hot bisquits, toast or a side of rice!

Or if ya intend to can it like we did just combine all the ingredients into a large pot and just warm until well combined and fill your jars leaving an inch headspace and place in your pressure canner with a couple inches of water and process for 90 mins on 10lbs of pressure!

Hope you will give it a try and let us know if you like it!

The original recipe came from the NAHC Wild Game Cookbook and this particular recipe was given by Howard T. Martin from Eay Galle, WI

Canning venison chilli cooking all day.wmv

Spent the day canning this venison chilli. Had to take a couple breaks. So it took all day. Will be canning some more tomorrow. Ended up with 39 pt. today.

Monday, April 3, 2017

Canning ground beef in a pressure canner

www.allthingscanning.com. Canning ground beef is easy and it makes cooking last minute meals a snap! For more on home canning visit my website. Thanks for watching. :)

Canning beets 2012 part 2

Took almost all day today to get 55 pints canned. Glad I have the second pressure canner. I'd still be canning them. Now I have to figure out what to do with 2 - 20 foot rows of beets! I have a bunch of quarts already pickled from last year. Anybody close to me want to pick up any beets? They are Detroit Dark Red beets.

Canning Raw Venison

It's time this fall to harvest and put up meat for the winter and spring. One of the ways we preserve meat long term is to raw pack it in canning jars before we put them in the pressure canner. Today, everyone is busy helping Jaimie get some deer meat put up in the pantry.

Raw Pickled Beets Recipe

This is a similar version of the old timey canned favorite pickled beets but in a raw version. Sweet and delicous taste especially in the juice!

Sunday, April 2, 2017

Canning Cushaws

I wanted to savor the garden this winter, so I have canned some of our Cushaw winter squash. Lots of folks use these to make pumpkin pies. They are naturally very sweet and delicious. Two Cushaws yielded seven quarts of canned goods. Yes they are that big. :)

Saturday, April 1, 2017

Venison Burger in a Pressure Canner

Pressure Canning Venison Burger. This also works well with venison only, venison with less beef burger and venison with other fats. This is a great was to exstend the life of your processed game.

Canning Hamburger

Hey guys, here is my first attempt at canning hamburger. Thanks to Bexarprepper, and thanks for watching, God bless,

J