Up date on my daughter Briannah fighting cancer , she had test around 3 weeks ago the cancer that she been fighting is in remission but a new spot show up in her lung and she had chemo about a week in a half ago and she having a rough time. Please keep her in your prayers. Thank you , Rick

A pint of canned pork makes two perfect sandwiches. Canning your own meat is invaluable! 🥰

I just wanted to jump through the screen and hug you!! Lol! My kids bought me an All American 921 for Mother’s Day 2022 and I was sooo intimidated ! You made it painless … I cannot thank you enough!!! God bless you & yours 😊❤

Your pressure canner might be different than my All-American but mine says to lubricate the lid with a light oil or Vaseline prior to closing it up. Thanks for another great video, I love the 3 lid 'Pro tip' !

Canning meat is one of the best things I've ever done as far as canning. If you are reading this and you are still looking at the canner IN THE BOX and haven't used it yet.........NOW would certainly be a good time to start. You will wonder why in the world you waited so long!!!

Thanks for showing the alternative canning lids that are made in America. My mom's family always canned moose meat, and it was delicious, especially when used for a meat pie. God Bless you. ❤

Actuslly wooden cutting boards have been proven to harbor FAR less bacteria than plastic or even metal cutting boards. So no worries there at all. In fact, kudos to you for using one!

You should can the pint and a half jars same as quarts

An absolutely wonderful video. Very self-explanatory and very clear. Thank you. I also wanted to note that I was taught that when you store your ball jars after canning to not put the screw tops back on. Store jars without screw top. The reason for this is if the suction is not maintained in the product and the lid loosens, the screw top will make you think that the lid is actually still vacuumed sealed and it may reattach to the jar because the screw top is tight, but that can be problem for botulism. If the screw ring is not left on, and the lid becomes detached, you’ll know it immediately and you can discard the material. I don’t know if that’s pertinent to you but that’s what someone told me and that’s the rational.

I'm sorry, I forgot m positive comments...I LOVE watching your viders. You are rich in good advice and knowhow. I have learned so much from you about things I didn't normally do, so that's a big plus. Keep on showing us stuff that you do and keep the scriptures coming. They are so inspiring.

I've been advised to lightly grease both the lip of the pot AND the edge of the lid itself. This prevents the lid from locking up and you can not remove the lid,,,this is a very important step with the All American canners.

Yes , simple, 1st time canner at 66. My mom did this, but her canner always blew the weight off, scaring me to try. Now, today, I have a presto canner, canned, beef, chicken, pork, bacon, hamburger.. 👍💕

I just finished making your recipe Christa, I made a little over 9 pounds and just double the recipe but it worked out real well , by the way I caramelized the onion , take care my friend, greetings from Florida PS. I guess I forgot to tell everyone , this recipe came out wonderful ,very tasty, in fact it really surprised me how good it was, it’s well worth trying !

Hello, Christa. I watched the above video through twice to be sure what I was hearing and I am compelled to say 3 things for "SAFETY'S SAKE". 1. The water should have already been in your AA Pressure Canner before placing the jars. I learned this from the manufacturer reps at All American. 2. Because the AA Pressure Canner doesn't function with a rubber gasket, you MUST oil the rim of the lid where it has contact with the canner. Most folks use a thin coating of olive oil. This will prevent a stuck lid at the end of a canning cycle; something nobody wants to deal with. and MOST IMPORTANTLY, the processing time for 1 and 1/2 pint jars is always the SAME as for quart jars. Reference this in the" USDA Complete Guide to Home Canning Book", Page 1-23, under "Using tables for determining proper process times". Please post a video correcting your timing statement of 82.5 minutes. If not, you have mislead MANY beginner canners and potentially headed them down the road toward unsafe canning practices and possibly Botulism as the food in the center of the jars probably didn't stay at the temperature in the "kill zone" of 240 degrees F. long enough. (90 minutes) You can purchase the "USDA Complete Guide to Home Canning" here: www.amazon.com/USDA-Complete-Guide-Canning-Revised/dp/B09GJG6J8Y for $14.00. I refer to mine for every canning session I do. Good Luck and God Bless!

I cooked pulled pork in the Instant Pot and then canned that. Added a little BBQ sauce and pork rub. Turned out so good

I had read that if you use the pint and a half jars that there is not really any reliable testing on these size jars and we should be using the time for quarts not splitting the difference between pint and quart canning times.

I just love all of your videos! Have you considered compiling the video transcripts and editing it down into a physical book? The info you share is so valuable! It would be amazing to have on my book shelf for easy reference. Thank you for sharing your wisdom💜

Pork butt was the 2nd meat we ever canned. My husband found a very good sale and bought several. He did the cutting and I did the rest. We did straight pork chunks and it was so easy. It tastes very good too! It was really nice for my mom because it is so soft. She had difficulty chewing at the end I almost forgot, some of the jars had onion and garlic, most didn't

Finally! Someone promoting Suberb canning lids! So many you tubers are talking bout Forjar...but they are not made in the USA...I discovered Suberb lids by accident and bought a bulk case. Thank you for the wonderful video!

This was the best canning instructions I have seen so far. Thanks for your help. So many will learn very well from you.

Wonderful to see you. I haven't ever seasoned my meat pre-canning so I am going to try! No sage and No thyme.....got it.

I just recently found your channel and love it. You explain everything so well, thank you.

Wow! 🤩 Such thorough instructional video. And boy do I appreciate it. I’ve watched at least 20 other “Pressure Canning” videos BEFORE I make the move to buy one. While watching, I’ve been predicting to my myself, okay…. “What’s the next move with the canning”? Well this was the first time I was able to match Proper steps. You’re such a good teacher; you’ve covered issues I wondered about that haven’t been addressed before in the other videos I watched. Such a pleasant lady who interestingly, clearly & succinctly Covered ALL the Pressure Canning steps. Now I actually think I’m ready to purchase my first Pressure Canner. Not sure still, which one but the All American is leading the pack thus far. Anyway THANK YOU 🙏🏼 so much! This last 50 minutes was enjoyable & interesting to boot.

I love my InstaPot MAX. The temp gets to 245 to 250. I saw some bad reports on it dating back to 4 years ago. But I believe it’s works just fine. It’s just me and my doggo so I don’t need a big old thing like you have. Thanks for the video! I’ll be canning my pork for Carnitas.

Hi prepper canner I’ve been canning meat for quite some time it’s so handy I’ve canned chicken beef game fish plus veggies and now I’m going to try butter (ghee) that way I don’t have to refrige it in case of no electricity Through the years of canning especially meats I was taught just to use your pickling salt and not to add any spices as for the long time of canning the spices can get bitter it is just a thought and you can also fill your jars and just add your salt on top before you put your lids on Happy canning it’s fun and economical cuz you know what’s in it cheers from Canada 🇨🇦

I’ve canned vegetables and fruits but never meats (or soups). Your clear instructions lit a fire under me and I can’t wait to try this. Thank you!

In Canada, the 1-1/2 pint jars are called 750 ml jars, from Bernardin. Which is the Canadian version of Ball...

So glad to see you back. Canning that pork looks delicious. Thank you

Again, a lot of fun to share the experience and the wisdom, God bless you all!!

How refreshing to hear about your experience and see how easy it is to do it this way. I've always sanitized everything, jars, lids etc. It is so tiring to say the least. Now, I feel encouraged to do more. Thank you so much...can't wait to see more of your videos.

I love to watch you and always look for the new video! You are a good person in the world and it's a joy to see.

Glad to see you are still doing videos.

Thanks for the detailed instructions.

Hello from Southern Maryland 😊Blessings to all

Much appreciation for sharing this, very informative as well as ensuring. Recently, purchased a Presto Pressure Canner and hoping to start over the Weekend.

Hello my friend❤Thanks for sharing this tutorial for folks to learn basics of the wonderful world of canning. I have several canners but when I use my great-Aunt Coriel’s All-American canner, I feel like I am walking in my ancestors’ homesteading path. Speaking of heritage items, your cutting board looks to be a lovely heritage item. ❣️ I, too, like those pint&half jars for canning and taking my beverages in the car as they fit well in my cup holder.😊 Of course, the Superb lids are appreciated for many reasons. Again, always a joy to visit with you. ❤katie

Watching you put seasonings in that meat, so many options came to mind- it makes me excited to try this. Thanks for posting!

Love your videos, very useful!

Thank you so much for your video. I truly enjoy and appreciate your work.

This was so helpul, as well as a tremendous blessing. God Bless you😊

I canned this pork yesterday and followed your ingredients exactly, except I used country pork ribs because I wanted more fat in it. I tasted this this morning and oh my goodness, it is so delicious that I went and got more country ribs so I can can more tonight. I used my Nesco electric pressure canner, which made it all the easier! Going to try the same seasoning with chuck roast. Thank you so much!

A great tutorial Miss Christa.. I've been canning for several years and I bought some pork loin just today. I'm going to try this recipe very soon. Thank you for all you do and God's continued blessings to you and yours..

Great video Christa, Thank You for the info on lids you're right about lids not as good as they used to be .

So glad to see a new video from you. I've. Missed your calm reassuring voice and loves all of the things I have learned from you.

Thank you for making this sound so easy. Now I gotta watch the ground beef one! You're the bomb!

So glad I found your channel. The spices you use are awesome . Gonna love it. Thank you 👏👏👍👍💕🇱🇷

Excellent video

I’m so happy I found your channel!!

Thank you!

U r a great teacher Thk u

Thank YOU!

I love my smaller all american as a starter canner. It makes me feel safe.

Very helpful, thank, Hi from Canada Manitoba 🇨🇦🇵🇱

beautiful just wonderful

A handy (cheap) spice grinder is a hand crank burr coffee grinder. Grinds spices great, and can be found for less than $20.

So good to see you back. Christy. I was beginning to think you'd passed over .

Saffron & Sage Lids are supposedly made in America also. They are really good just like "forjars" lids, and at a great price. Found on Amazon.

This was a great video. It makes me excited to do some more canning. I would love to see videos about how you use the canned meat in recipes. God bless!

My sister just bought me an all American pressure canner. I must say it intimidated me, this video, let me know I can use it with confidence. Thank you so much for your guidance and encouragement. Is your stove a glass top? I could not tell. May God Bless you Christa.

I love your videos and I think you’re super cool.

I just bought new canning jars and it's unacceptable the quality of lids. So thank you for showing this brand and awesome to get scripture for free with it. Thanks and God's blessings.

Wow, I haven't seen those 12 oz Jars in a long time. We used them for Asparagus. Thanks for the name of the new lids and Showing how to can the Meats. 🙏🙏

Hi from Queensland Australia 🇦🇺 🙏 😊

I just love you! I use to follow you and I'm back!

Cool to know about the scriptures

Have tried the recipes and amazed at the results, canner was a great investment and not scary at all with step by step guidance Thanks, recipes delicious Thanks

Nice

This is absolutely the best food I have ever eaten. My mom and grandmother would can tenderloin when the pigs were killed every year.

My next purchase will be the All American Canner, time to can some meat. I've bought a couple of different spaghetti sauce brands that use 24oz Atlas/Mason jars. Everyone be careful not to throw these expensive jars in the trash. I usually make my own sauce, but when Prepping, 🤷‍♂️.

I got an all american canner this year and the extension I had my gauge tested at said because of all the new bacteria they recommend going to 11 pounds or 16 pounds of pressure instead of the standard 10 and 15.

My favorite Bible verse! Thank you for this video on canning the pork. It looks delicious and I it will be my next meat to can. Blessings.

Thank you so much for sharing your wisdom and God's Grace with us🙏🙏. I have a lg. pressure canner still in the box (5 yrs now) :) With you're encouragement I will do this! Question, as we're KETO, may I leave on more fat?

Would appreciate any recipes for using this canned pork loin. Thanking you in advance. I am new to pressure canning.

I canned 21 quarts of pork butt using the receipt above and it was absolutely delicious. We ate some the next day with potatoes, green beans, carrots and the meat and juice in the crockpot. With the spices it was scrumptious.

I love to can meat it’s so good. My mom always called the Regulator the jiggler

This popped up i let it go cause I cooked a turkey today to can, I love turkey extra turkey no problem need more meat in jars😁😁👍love ur channel

You look like Bell from beauty and the beast and I love it!

20:45 Possible could use a Jar vac used for sealing, and draw all the air out.

I've canned a lot of pork. In fact I have 8 more pounds in my daughter's freezer to can next week. I have the Ball canning book somewhere lol. I studied it when I started canning about 2 years ago. Between that book and KZfaqrs I feel like I can can anything and I pretty much have. I have a Presto. That pork looks good!

Not only are most of the big name brand lids being made in China, the quality of them has gotten worse. The amount of sealing compound on them is less. And the lids themselves can sometimes have scratches. I found out the hard way with a jar of pickles how quickly a scratched lid's seal will fail when the metal underneath the coating is exposed and starts to rust. Also another VERY good reason not to use rings when storing! Or better yet, get reusable Tattler or Harvest Guard lids. They last virtually forever and the plastic getting scratched will not destroy the lid's functionality.

May God bless you! ✝️

The most terrifying words ever spoken. "I'm from the government and I'm here to help you."

I would so love your help please. I really want to "prep...can" avocadoes, for storage" . We are Keto and avocadoes, are one of the healthiest fats for us & yummy! 🙏🙏😋😋

Hello, thanks for your helping all of us. On the Canning Pork. Can you Process Pre Frozen Pork loin I have 2 in the Freezer.

Looking good! I am hoping to can some this week, if the store gets some pork in tomorrow, but wondering what the shelf life is?

Celery would go good with the pork. Celery juice is used or curing meats. You can buy celery juice powder.

Hey Christa very informative thanks. May I suggest that you earth quake proof your shelves your close to new madrid.

Love your channel. Question plz...do u use ur All American canner on your glass top stove? What size is your canner plz? I am asking because I to have a glass top stove. Thank you so much.

I was just thinking about you and you canning meat in a pressure caner like that. That's a lot nicer than the presto pressure cooker I have, one bid advantage is it does not need the gasket and I think the last time I used it I had a problem with it sealing. I redid the pressure test on my freeze dryer tonight and got it down lower than harvest Right says it need to get, I don't know how low it will go but I got it down to 400mTorr and pressed the DONE button because I don't know if going lower than a certain amount will mess something up and cause another problem or not, I could not get it lower than 730 something last night. I played around with the knife making years ago but it's not something a person can really make any money at, I figured it would be just another thing like the jewelry design,manufacturing, and repair ,I was too slow at that to really make any money at too but I wasted several years trying to because the only alternative was a minimum wage job and I did not want to have to go back to that. Have you ever tried the Tattler lids? If I get around to it I think I'm going to try those those , I don't like the metal flats because the acid in the vinegar eats holes in them and the metal rings are hard to get off sometimes but I think a person can use the metal band to hold the tattler flats down until they're sealed and then take them off and either leave it with just the plastic flat and seal or use the plastic screw on lids I like those, actually if I remember right I just use the plastic lids for that, with all the acid from the vinegar there should be no problem even if they don't suck down, I think I was never able to determine if they sucked down or not God bless you, Jesus loves you, here's another hug for you. Hey has God brought you any of these hugs that I asked him to give you?

👍👍

God bless

As much as I enjoy the videos I have watched & definitely appreciate ending with Scripture, this video was a bomb in my book bc you were so adamant about some things that were inconsequential but overlooked or wrongly stated things that are of consequence. I haven't started canning yet, I just got my canner, but I have the Ball Blue Book, have the USDA site to reference, have watched videos from people who have canned for years as well as University extension groups that teach canning, & recently took a class on canning locally. I hope that you understand where I'm coming from. I'm not the "canning police", I just want to make sure that other canners or newbies don't take all you said as "gospel" & do something that is harmful. 90 minutes should have been the time. Commercial canners use 15lbs of pressure at sea level so close to 1000ft would be safe and probably beneficial. Your All American without a gasket needs a thin layer of oil on it so the lid doesn't stick. Many Blessings for future videos. Isaiah 26:3 is one of my very favorite verses.

If you want to take it to the next level, before you cube your chops, lightly salt them and place on a hot grill just long enough to brand on the grill marks. Then proceed as you have done without the salt.

I've never heard of nor seen Superb lids. I like they're made in America but I'm so afraid to give up on the Ball lids.

Hi I have a pressure cooker/canner, I'm 3feet above sea level. My cooker doesn't have a gauge it says it's 15 lbs of pressure. Do you think I can continue to use this canner or would you say say I need a new one. So far I have tried canning tomatoe sause which came out great. I canned ham but I haven't opened it yet. I want to do the pork but I want to make sure I don't mess it up. Thank you so much for all that you do.💕

I did 26lb of pork loin today. Very easy. thank you for the tutorial! I got 13 quarts, plus fed 6 harvest hands with pork fajitas out of that. I was surprised the amount of liquid that was generated in the jars. Will that all be solidified fat tommorrow?

Great video... I have a question. I noticed you didn't put your water in until after you put your jars in. Is this the standard for the Great American pressure canner? I just have a presto and the water goes in first. So I was just wondering.

A constant steady stream of steam…say that 5 times real fast. 🤣

Question: what did they use years and years ago? Water bath?? I don’t have a pressure canner. Thank You 🙏🏻

The pint and a half jars should be processed the same as quart jars. And they have quit manufacturing the pint and a half jars 2 years ago.