Thank you so much! Comments like this inspire me to try and film more :)

Thank you your comment means so much to me! I love that people are canning and preparing for the future. I also hope that you are staying healthy and happy. Thank you so much for watching!

Erich Murphy my boys like talking for the camera :)

Me too! I got it at fred meyer which is a Kroger company store.

I'm so glad it helped you!

A good source of ham base or beef and chicken, is www.Penzeys.com . They have stores around the country and they ship all over. Great spices and gift packs

It's great for soup, deviled ham salad, and casseroles. I have canned it many times. Sometimes it turns out darker than other times but still tastes good.

I'd like to can an uncooked ham.....I feel canning one that has already been cooked will cause the juices to come out, leaving the ham flavorless.

@@vond7495 WOULDN'T THE HAM BASE HELP THE FLAVOR? I'M LEGALLY BLIND SO I'M NOT YELLING. LOL ♡♡♡♡♡♡♡♡♡♡♡'

Yes it does :)

thanks I have a few coming soon!

Me too.

:)

Here today, ham tomorrow !!

Yes China owns Smithfield's. I won't buy it nor will my friends.

Good luck to you! I wish my friends would give me wild game :)

Jeannette Tobin thank you!

Thank you! I believe my Presto calls for 3 quarts of water it's in the instruction manual if you got an instruction manual with you or pressure canner it should say the approximate amount of water to put it.

I think you could still can them. I recommend trying a small batch first to see if you like the flavor and texture.

I've been a CNA at a hospital for 18 years ;) glad you found it!

Retired CNA here too. Did hospice mainly and I can still can up meat all night long! It's so rewarding to wake up to those beautiful jars.☺

@Diving Duck I was in trucking with my ex husband, driving from coast to coast, the most exciting job I ever had, I drove nights, he drove days. Stay safe out there!

Its actually easier to can pork butt/shoulder. You can raw pack 1inch cubes tightly in a jar with 1inch headspace, no added liquid, 1/2 tsp salt for pints, 1tsp salt for quarts. Look up times and pressure for your altitude on the NCHFP website :)

@@annetterose8948 thank you very much 👌💗

I just bought the presto 23qt canner & used it for the 1st time yesterday. The manual said 3qts of water, plus there's a line on the inside wall of the pot to show where the water goes. Which I found it to be way off. Good luck & I love mine

You can fast forward.

no problem ;)

pantry meals coming soon. hopefully you can find the ham base :)

Debbie Moore I have purchased Ham Base from "Orrington Farms ". Look it up.

I haven't tired it but I don't see why you couldn't. They would be super soft after this long of a pressure canning process.

They come in the ball canning kit. I often use a chopstick to debubble though. Just use a non metal utensil of some kind.

Well I guess you didn't watch the whole video, then.

I got the mat at Fred Meyer which is a Kroger company store. I have a few new videos coming and have the fried rice recipe coming in the next few weeks.

Kathleen Murphy No ma’am, low acid foods must be pressure canned.

about 5 years, pressure canning is so easy! give it a try.

+Annette Rose (Nettie Rosebud) I have to get over it because I know it would make meal time easier

+0romoctolakelady you should try it :)

I'm scared too. How long does canned store last?

I don't see why not. I think it would be fine. Just fully thaw first.

@@annetterose8948 thank you so much

That's how I always do it. It saves time for other things if I have to put it off. Tastes perfect either way.

The alternative tp "pressure" canning is "water bath" canning. Are you saying that you raw pack and water bath can your turkey? Or did you mean that you raw pack and pressure can without added liquid? Meats, according to all the sources I have seen, must be pressure canned--but you can choose between hot pack with cooked meats and juices or raw (cold) pack with very little, if any, extra liquid.

Me too, I’ve always made my own ham broth because I’ve only seen ham bullion twice in the last three decades.

.maybe one day lol :)

Never had fat go rancid in any meat I've canned. Including the "slap my hand no-nos" like this ham and bacon. I actually think the fattier cuts of meat like pork shoulder and beef chuck roast can up better than lean meat. Lean meat comes out very dry textured. I've eaten jars of meat I've canned 6 years ago, perfectly fine. Stored in a cool dry place, rings off. Never lost a seal on meat either. Corned beef season is now and that is amazing home canned! Not "approved" though. So it's at your own risk :)

@@annetterose8948 Thanx .. that's good to know... I'm happy now 😁 I was wanting to can or dehydrate ground beef, but, all I was hearing was that these meats with fat go bad... Now I can put up alot of meats I was told I couldn't... Thanx again ...

@@Tess1984 my pleasure :)

Presto weights should gentley and steadily rock back and forth.

Unfortunately my KZfaq videos had to be put aside the last few years. My mom had cancer- she is now cancer free! Also I am a Nursing Assistant in a hospital and we all know how it's been this last year. I hope to get back to KZfaq videos someday soon. Thanks for watching!

Thanks for watching!

I’ve always done 70 minutes for meat at 10-12 pounds of pressure, but I am 25 feet above sea level, there are adjustments for elevation that have to be done. For ham, especially when you put ham broth in with the ham, the salt level is high, which is an added layer of safety since salt is sterile and sterilizes the meat.