My spiral hams were extremely salty. As a solution to that....after fully defrosting my hams, I allowed them to soak in a sink of cold water for about an hour. That extracted enough of the salty flavor to make them really good. Just as an extra little tip for you if yours is that way also. Wishing you great success on canning your ham!

Me too ❤

I'm not only accepting of it....I was ONE of you in my early canning years!! I started canning with only a hot water bath as an option. My Mom only started using a pressure canner somewhere in the 70's....but she still hot water bathed SO many things. Pressure Canning is a bit more convenient to be honest, and I love my pressure canners....but I will NEVER buy into the idea its the ONLY way that low acid foods can be canned safely. And I will let you in on a little secret....once a year, I practice hot water bathing green beans, outside, over an open fire. If there is a failure in the "grid" and the only thing we all have is an open fire in the front yard.....you BET your bottom dollar, I'm going to be well versed in how to preserve food over it!! The U.S is the ONLY place on the globe that has the idea that low acid foods MUST be pressure canned for safety....and that idea is pushed so heavily, its seriously off-putting!! Its fear mongering to be honest!! Generations before us....only hot water bathed. The Amish STILL only hot water bath. Other places around the globe still only hot water bath. And everyone of them is still alive and well.....eating those hot water bathed goods they canned and preserved! So VERY happy to have you here with us Peggy!! Many, many Blessing to you!!

Thank you so much Vickie!! Hope our videos are helpful!

Navy bean soup is a fantastic thing to can! I personally just dont do well with any dry bean varieties. Glad that the video was helpful to you!

Yeah....my producer (Roger) has a good sense of humor! Lol!! Sorry it interrupted Tommy's rest, but happy to hear that it gave you both a good giggle!! HUGS!!

Yes, Roger always does all of the editing as I dont fully understand the editing program that he uses. He does however have me give my opinion on "how" I want things done. He is pretty awesome!! On the ham....I fully agree that whole hams taste better in my opinion! The spiral hams are kind of dry to me, and much to salty. My favorite hams are from Aldi....whole, bone in, butt ham. THE most amazing ham ever!! Yes....stock up at Easter time...as will we!! Blessings to you Deborah!!

My absolute pleasure! Just remember to pack cooked meats a little looser, and always cover with broth or water.... And raw meats get packed VERY tightly, and do not need any fluid added....and you will always have success! Hope you enjoy your canned ham!

Welcome to Miller Meadows! We are so happy to have you join us!! Yes, I reuse the lug lids many times. Just always inspect them well to make sure that the canning compound is still in tact and not coming loose from the metal lid. Hope that you continue to find our videos helpful!

My absolute pleasure Judy!! Im so glad that it was helpful to you! My intention is to help others learn and stock their pantry and gain food security....so its always wonderful to hear that people are learning those skills, and that maybe I had a small part in that! It does my heart good to hear of success in your canning projects! I always say....that food that you maybe dont love....is better than no food at all! So I think its an awesome idea for you to put at least a little bit on your shelves for possible days when there may not be other choices in what to eat. Big hugs!!

Smoked hams are usually fully cooked. Unless it was a "cold" smoke process. I can guarantee any store bought ham is heat smoked and fully cooked. Add broth or water to prevent scorching/burning.

Salt is always only a taste "option"....it really does nothing to assist in preservation in heat canning. So, if you feel that your particular meat needs some for taste, go ahead and add it. As far as the brown sugar goes....if you use a pressure canner....any kind of sugar with scorch and burn at meat times. Sometimes even trace amounts of sugar in ketchup or natural sugars in tomato and fruit juice products will cause a burnt flavor. If doing your meat via hot water bath....go ahead and add the sugar as it will not burn in the hot water bath.

You are so very welcome!!

Water bath canning is always a little bit gentler on things. But the ease and shorter time of the pressure canner is always nice!! Theres not much difference when doing plain meat. I DO hot water bath anything that has any kind of sweetened sauce....or tomato products in it. Things like sloppy joes, chili, bbq beef, spaghetti sauce with meat ect.... The natural and added sugars in sauces like that tend to scorch and burn in the PC, leaving a taste that none of us care for at all. Hot water bathing for the 3 hours does not lend that taste to your finished product. I tend to can a lot of plain meats via the PC....and then I just add sauce or whatever when I open to heat and serve them. So plain beef via PC.... BBQ sauce by hot water bath or steam can.... Throw them together to heat and serve.

@@millermeadows6359 ~Thanks..I canned a copycat recipe for Bushes baked beans of coarse PC’ing and it did taste burnt which sucks because I made several pints..I will make another batch and use the WB method along with making bbq sauce.

Thats always a hard lesson for we canner's to learn. And we ALL learn it. Some people state that they never notice that scorched taste at all....so it may be an individual pallet type thing also. But we have always noticed it in my household....to the point sadly, that some of my canned goods got tossed out years ago due to the burnt flavor. But our loss sure made the chickens happy who enjoyed the extra special treat we gave them!!

Yes. Ham is cured and smoked.....and I have canned it for years! I know that the government agencies say that you cant....but, many of us disagree with them. Just remember that heat smoked meats are cooked during the smoking process.....so always cover them with broth when canning, as they will not render enough juice to prevent scorching and drying out during the canning process. If you have a ham that has been "cold smoked" it is raw....and simply pack it extremely tightly into your jars....really press it in there....and add NO fluid as it will make its own as it is processed in the canner. Most hams state right on the package that they are fully cooked. So read your packaging very carefully to know which type you have.

It actually was my favorite brand "For Jars"....BUT....that was the third time I had used that particular lid. So please do not let that discourage you from trying them! They are AMAZING lids!! And, they are not really intended to be reused. I'm just very frugal....and I also experiment a lot with various products to know what their limits are.

@@millermeadows6359 I love 4jars!

They are really great lids! I also totally trust Superb lids completely.

Thank you for the information I'm interested in pickling pork for shelf life like the egg video any suggestions. Thanks and God bless

I do. I have a video on ham and potato soup if your interested in it?

Yes. Cold/room temp ham, and broth. Simply match the temperature of your canner to your food item. And heat your canner a bit slower....I heat over medium heat. It prevents thermal shock and siphoning.