"You are the youngest you will ever be right now..." OMG, my favorite quote ever! I'm the youngest I will ever be a 60 and looking forward to getting into canning again. I also love your scripture.

Love your videos and scripture readings. Thank you for God’s Words.

I've been canning ground beef for many years & love the convenience of it! So quick for casseroles, tacos, sloppy Joe's, etc!! Thank you for sharing with us all! God bless!

Hi 🇬🇧 present, bought that canner 2 years ago, from the USA, my best buy ever, such good quality! Canned like a mad person for weeks! Thanks for the tip on the lids with the blue seals. Yours in Christ, kind regards Tim

Using those 3 Lids as a "FEELER GAUGE" is an excellent hack/tip! Heating the canner on low and bringing it up slowly makes it easier to maintain even pressure at the beginning of the processing time and let the canner stand for an extra five minutes after the pressure is zero before opening the lid may help prevent siphoning a bit like you had with your pork. THANKS FOR THE FEELER GAUGE TIP!!

I have a freezer full of venison so I need to be doing this soon. Thanks for the tip on the jars lids, I didn't know any was made in Ohio. Thanks for another educational video well done! ( Grace Scripture 📖🙏 )

I LOVE it when you explain WHY we do things, like fingertip tight, etc.

Love your gentle teaching style !

Yeah!! The full video!! Hip-hip-hooray! What a blessing... My phone is at 2% and I'm on my way to church but definitely look forward to this later as I do all of your videos, Christa!! Thank you, and God bless you and your team and every area of your and your viewers' lives!!! 🙏✝️♥️

Hey Christa, Well done video here sister. The best demonstration ever for "finger tight" rings! LOVE THOSE SUPERB MADE IN THE USA LIDS TOO! Reading the comments, I see people have a few questions. You could probably address most or all of them by adding some text to the video or pinning a comment. People are questioning if they should oil the metal-to-metal seal of that model canner (Yes, a thin layer of olive oil is suggested by the manufacture), Also the processing time begins as soon as the proper pressure reached. The process time for the 24 oz jars should be 90 minutes (Same as for quart jars). The 3" of water is before placing the jars into the canner (According to the manufacture customer support). I hope this helps you get your followers get some additional information. GOD IS GOOD & BLESSINGS TO ALL!!!

You are a blessing, and you have done an amazing job over the years. Stay blessed.

You ma am are a WONDERFUL TEACHER!!!!

Been doing this for years...I love it. Super quick and simple. Ground vension makes the best tacos. Great video!

God bless you, dear Christa, I would love to do canning of meat and use the pressure cooker, but somehow hesitant. I thank you, for explaining it so well. I feel encouraged and God willing, I will start. Thanks again. 🙏👍🥰🌟☘️🌷👏💫❤️✝️👌

Christa, thank you so much for this video. It couldn't have come at a better time for me. Just the other day I said to myself that I need to start researching this very topic. I don't have any equipment yet but want to start doing this. I have learned so much from your videos, you are such a beautiful woman and person, I really appreciate the time and effort you put into explaining thing. Keep up the good work and God bless you.

I love how you explain everything ❤️

This video deserves a Whole Lot More Thums Up People! 3K Views and only 450 Thumbs up and 38 Comments. COME ON PREPSTEADER COMMUNITY - LET'S GET GOING!!!! (Christa you may want to check your Studio Settings; Comments/Moderator/Review/etc. I don't believe your comments are getting published)

That contraption would drive me insane!

Great video. You have a wonderful energy too! I have had a pressure canner for about a year, but have been apprehensive about using it. Thank you for this tutorial...you have inspired me!!🙏😊❤️

We have canned almost everything that my husband has caught or shot for years. Deer, Elk, Moose, Buffalo, Kokanee Salmon, Trout, chicken, beef, pork etc. I love it and there is a certain amount of comfort in being able to open a bottle of burger and have tacos when camping. TRICK: Pour the meat (do not drain the broth) into the pan and spread it out to complete cover the pan. Turn on the heat and bring it just barely to a boil then turn it down to a simmer. DO NOT STIR THE MEAT. Let the broth cook down and be patient. Once the liquid has cooked off. Turn the meat off and let it set if using it for tacos. NOTE: If you are using it to make something like hamburger gravy to put over mash or baked potatoes, then gently move the meat to a separate plate, add Lipton Onion Soup to the broth maybe some more beef bullion or gravy mix. When done, add the meat. Bottle meat will be so tender that you an literal stir it into a paste (pate) so add the meat last. Same thing if you cube the meat, brown it, bottle it and then use it for soups or over noodles, the meat will almost disintegrate it is so tender. Happy eating in the camper or trailer.

God bless you for all you do I love watching you

Thank you for such an informative tutorial on canning meat!!! Super helpful. ❤️💖 May our Heavenly Father bless you 🙏 ❤️

Yeaaaa, glad to be able to watch the rest of the video 😃🤗❤️👍

I hate that no one sells a funnel for wide mouth jars. All existing mason jar funnels are made for narrow mouth jars and simply advertised as also being for wide mouth. I want a funnel with a 2.75" opening on the bottom of the funnel.

I'm excited about trying this

What great detail on how to use a pressure cooker!!!

Thank you for the great info, ma`am!

Very good, thank you. I really need to pick up an All American Canner. Even though I'm a guy, I enjoy this kind of stuff 😂and my first attempt will be Venison. Thanks again for the process in detail, God Bless!🙋‍♂️

These segments are invaluable Thanks

I love raising a garden & canning it. Also, we canned meat growing up & it's so so good plus convient like you mebtioned.

Thank you for your videos, discernment and encouragement!

I did! Thank you

A canning crash course, simple, realistic and very well done, thank you :) keep your videos coming :)

Nice Video you explained it so good 😊 thank you 🙏

Thanks for finishing the video. Good Video

Beautiful canned meat ❤

Thanks for the video very informative and well done,God bless!

Thank you!!!

Thank you always Christa! Your informative ideas and spirit caring is so genuine and yes' very heartwarming! 🤍🕊️

I have been canning in a Nesco Carey Smart Canner. It's electric, but as long as I'm paying for electricity, I'm going to continue to use it. I love it! Yes, I have an old fashioned canner also, but these smart canners are very convenient and easy for beginners. ❤

It’s great for making overnight oats also!

Really enjoyed this video and your instruction. I have been canning with my all-american canner and I so enjoyed hearing your careful instruction (and the three ring test was a great pro-tip!). It was a wonderful refresher course/ double check that I'm following procedure (very important to me!). I purchased the 915 because I thought it was the largest size I could easily work with. It "fits" me well. I don't move my 915 until it has cooled down completely.

You have an awesome channel. My All American 921 arrives tomorrow! I’ve a lot of experience with water bath canning, stepping up to pressure canning now. I’ll check out the Superb lids. Many thanks! New subscriber 👍

I'm getting quite a few qts and pints processed. Someone shared using lipton onion soup mix (with water) for your beef and pork canning. My angst is how to utilize all of these meats in tasty recipes. We have more canned chicken than beef. The American canner is very expensive, but when you consider the body of the canner is bored out of a solid piece of aluminum, and there is also NO rubber gasket to wear out, it's a longer lasting piece of equipment. So the lid is seated down, metal on metal, with a very light layer of oil rubbed on occasionally. The learning curve is not so hard. Soon, you'll have boxes of ready-to-eat, vital proteins to pull you through days, weeks, or months of scarcity & lack. No bugs for my family's diet !!!

🙏🙏🙏🙂♥️👍. Thank you for your wisdom

🇬🇧 again, having a smile, the board behind you has the word “sojourn” on it, my rv is branded “sojourner” (by me) just a traveller in this world, kind regards Tim

I bought a jar lifter. I wish they had springs installed. Kind of inconvenient to use 2 hands to lift a jar that wide. I got small hands 😅

Thank you for the tutorial I am still very new to pressure canning. I have been on the hunt for new lids after being disappointed with one brand I tried, will definitely give Superb lids a try.

It is a green plastic funnel that is I believe made by Ball and was very reasonably priced

Thank you for the tip about checking elevation. I always thought my elevation was 997 but according to the site you mentioned it says I'm at 1037 feet. I will start using 15 lbs of pressure from now on.

Like number 989. Great vidio. But you didnt give us a link to get tbe superb canning lids.

Missed you! So glad to see a new video and needed to learn this! Could it be done in an Insta-Pot?I cook beef or ground turkey with onion & garlic and freeze in mason jars but that takes freezer space. Thank you!!!

Do you put oil or vaseline on the rim of the canner? Thank you and bless you Beloved.

I found wide mouth funnel for canning on Amazon

You are supposed to oil the seal. Thank you for the tutorial.

Get the cooker with the pop off steam cap, rather than explode the cap will just pop off. If you get scared, you can pull the cap off and release the pressure at any time. Canning in a pressure cooker is safer than open pot boiling because if the jar should pop it pops inside the cooker nice and safe.

@Prepsteaders Can you tell us how long from when you put the weight on until it is time to turn the heat off? You said your timer went off, but time info will be very useful.

How long did you process the pint and half jars??? You didn't say

Do you use an olive oil on rim of canner and can you use a canner like yours (mine is all American as well), on an electric glass top cook stove. I live in an apartment and have been trying to learn how to can, what I can and cannot use or do. Thank You.

How long did you pressure can those and can I do this on a glass top electric stove?

I am new to pressure canning. Is it safe to use a Mirro pressure canner on a glass top stove?

Do you have a link for the lids you use???

Now imagine adding an old wood cook stove to your kitchen and a smoke house out back to cure hams in!

So why can’t we use the old fashion boiling water? New to canning…so far fresh canned tomatoes and they were delicious?

Never heard how long to cook. Must have missed it

If your meat DOES siphon,but,seals,is it ok to store? Thank you!

So how long at 10lbs? You didn't say how long? 75 min??

It cooks so hot and long when canning. Why do you need to cook almost all the pink out? Thank you!

💕🥰❤️🙏💕

You just posted this the other day. The bison is gross to me it just gagged me, it's possible it's just because of where I got it, I got it from a drunk Indian and I don't remember if it were already open but I doubt it , he got it from the Chickasaw commodity program, I tried it but I think I ended up cooking it up and throwing it out in the alley for the neighborhood stray animals. Did you redo this, it ended really weird the last time you posted it? Right now I'm trying to replace my natural gas supplier because they got greedy and ticked me off, they bought out my old supplier and as soon as they took over the price went up double, as bad as it is for me it's even worse for the garden center because they can't afford to heat their greenhouses. I might try some hamburger, it is probably better than the freeze dried, I haven't tried any freeze dried meat yet, the freeze dried stuff does not all rehydrate where it is really good enough to want to do that with it, some things are fine but not everything. That's a nice canner, I don't have a pressure canner I have a pressure cooker but it's not tall enough for canning, I do use it once in a great while for steaming tamales or making peanut butter fudge. Did you check out any of CrazyRussianHackers videos? I found a grafted Etrog citron tree 1 - 2 ft. tall for $95 plus $37.35 shipping from Florida, I think if I were you I would stick to the Meyer lemon , I don't know what the flavor difference is. Here is the link you canlook and see if this is the same as your Korean friend had : www.etsy.com/listing/1149079645/etrog-citron-tree-1-2-feet-tall-grafted? You'll have to copy and paste it in your browser the whole link was massive so I only posed this much of it Thanks

I'll be honest here. My dad gave me a small pressure cooker, and I'm scared to use it. I don't know how to regulate it.

Himalayan??.. use Redman’s Salt

1 part fat to 3 parts meat is 25% fat.

Why would laws change???!!!..when govt advises to “now do this”…. GO in other direction fast!!!!

JESUS IS COMING✝️ SOON

Shalom