Another advantage is that the shelf life is much longer. Unless meat is vacuum sealed, freezer burn sets in fairly quickly, depending on how how good the package is sealed. About a year is all I get for traditional packaging. Properly canned and stored, I've had success with storing meat, on my pantry shelves for 5+ years. That makes big batch canning for long term storage worthwhile, when sale prices are good.

Wow!! Really encouraging😊

I do the gizzard for my cats, great for emergencies

@@summerrose4978 My gizzards are slow cooked in a doctored broth for 24 hours then packed into pints with caramelized onions and pressure canned. No way am I giving those to the animals.

I just got one Thursday!!

Awesome! It's definitely worth the investment! You will save a ton of money and you know exactly what's in there! 💕🇺🇲

Hooray, you're going to love it

Make sure to follow instructions by the book so that you end up with a safe, shelf-stable product. Botulism cannot be seen or smelled. You have to do it right for preparation, time, pressure for your elevation and cleanliness. No short cuts or skipping steps or rushing. The USDA provides their manual for free on line, or you can get the book for about $12 on Amazon.

Please get a copy of the USDA manual on food preservation and don't take any short cuts. You can download it for free or get from Amazon for around $12. It's really worth it to can safely.

Hi Kimberly, I’m so sorry for your loss. I lost my precious mom 4 years ago. I also miss so much our time together to talk and share. One day we will be together again and that gives me peace. Wishing you peace. 🌸🍃🌺

It really is easy, you got this! 💕🇺🇲

Hi Kathy! I sure would like to know about canning red beans and sausage😊

@@bloodhoundmamajayne2818 Using quart jars I added 1 cup of beans, about a cup of onions, peppers and celery mix, 1 T of minced garlic and half a t spoon of salt and a hand full of sausage. Added water to the bottom rim. You can add any spices and seasonings you'd like. Thanks for asking😊

Once you do it once or twice it really is easy.. 💕🇺🇲

It works great with turkey. Last year, our local FoodLion had 20 lb turkeys on sale for $.29/lb ($30 order, limit 2). While the sale was running I bought 7 turkeys and canned them. With turkey, I prefer the hot pack method. Easier, IMO, than dealing with large turkey bones. Can get more meat into the jars and the bones make broth that is also canned. Hope this helps.

You can do it! 💕🇺🇲

you can do it, if you want to practice, can water for emergencies

If your jars all sealed your chicken is fine it's that chicken, doesn't have a lot of fat to make alot of liquid .

@@AC-qi9wo okay thank you.. whew 😅 thank you for all you do to educate us. God Bless

For years, I purchased 2 packs of lids every time I grocery shopped, so I have a good year or so ahead on lids.... I do save all my lids that aren't damaged, and in times of need I use those... Not recommended practice, but they work! 😉

Chicken will make it's own liquid. I hear it's pretty tasty.

When I can chicken, I fill it to the top of the chicken (in the jar) with chicken broth. You know those chicken bouillon cubes the stores sell? One bouillon cube to one cup of water ratio. You will need many of those bouillon cubes depending on how much chicken pints/quarts you are using.😬😬💪🏼👍🏻

You only need to add liquid if you're doing the hot pack method. Otherwise the meats will make their own drippings as they cook during the canning process. Ham is an exception, but ham is not USDA approved for canning anyway.

Anything that you want to come out crumbled like sausage or ground beef, I like to brown a little first, if you just pack it in raw it come out in a solid mass like meatloaf.. also on the hot pack, I like to add broth or water because the meat doesn't produce enough liquid when going in hot... sausage links I raw pack, that skin helps keep everything seperated...

@@HomesteadCorner wow! Thank you so much!!

As long as they are sealed, they are fine. 💕🇺🇲

@@HomesteadCorner thank you 😊. Excited to do more.

I can beef. It’s simple just like chicken or pork. It’s also delicious we like it for pot pies. Just salt in the jar.

For a special treat I use a teaspoon of onion soup mix and a teaspoon of onion flakes in the jar with the raw beef. Tastes like it's been simmering in the slow cooker all day. 👍

@@melissac3618 I’ll try that next time! Sounds good!

I have canned roast, pork butt, brats, chicken, corned beef, pork stew meats, beef stew chunks of meat. getting ready to try hot dogs for beans n Frank's, not sure on that yet

Nope, they are perfectly cooked once you take them out of the canner.

Yes, there are two layers of jars in the canner with a canning rack separating the layers. This works with any canner that can hold more than 1 layer of jars. My canner will hold 18 regular mouth pint jars (16 wide mouth) when stacked this way. Stacking the jars really saves time and fuel when doing big batch canning. Can do twice as much per canner load.

Yes, there are 2 racks, one on the bottom, you don't want the jars sitting directly on the pan, you need water flow under them, then a 2nd rack in-between the layers.

@@HomesteadCorner Thank you so much! I really appreciate you answering my questions!

yes

@@lavendermoon5756 thank you

Yes, any kind of eat really, it's all the se process. 💕🇺🇲

Yes. Buy whatever chicken meat you like, even whole chicken & cut them up, when chicken is on sale. Remove the skin and excess fat. This method is great, in the fall when turkeys go on sale for the holidays.That said, I prefer to do hot pack when canning meats because I can make lots of broth, as well. When hot pack canning beef and pork, in addition to broth, I can render tallow and lard from the excess fat.

@@oldtimerlee8820 when you say “hot pack” do you mean you cook the meat first as in a soup and then can the meat with the broth? Are you able to explain how you get tallow? Please excuse my ignorance, I have never canned before and am currently waiting for my new canner, so any help would be muchly appreciated. Thank you

@@elebutkovic9322 Quote from the National Center for Home Food Preservation. "Hot-packing is the practice of heating freshly prepared food to boiling, simmering it 2 to 5 minutes, and promptly filling jars loosely with the boiled food. Whether food has been hot-packed or raw-packed, the juice, syrup, or water to be added to the foods should also be heated to boiling before adding it to the jars. This practice helps to remove air from food tissues, shrinks food, helps keep the food from floating in the jars, increases vacuum in sealed jars, and improves shelf life. Preshrinking food permits filling more food into each jar. " Note... The time of simmering can vary depending on the particular food being processed. I do meats longer than 2-5 minutes because I also make broth. Google: The National Center for Home Food Preservation for guidelines on how safely can foods. Instructions for how to waterbath and pressure can, along with individual instructions for many fruits, vegetables, meats. They have tested recipes, as well. And: Your canner manual should have much of the same information for the basics of canning. That'll be a big help as it will have details specific to how to operate your canner while following the established guidelines. FWIW... My canner manual and the Ball Blue Book (get current issue - about $10) are the way I learned to can many years ago. Tallow. When canning beef, excess fat should be trimmed off the meat. When this fat is rendered it becomes tallow. Rendering is much like the grease you get after cooking bacon. Rendering is heating raw fat until all the water it contains is evaporated. Along with separating the fat from the meat (yields cracklings in pork). Some people render on the stove, similar to frying bacon or in the oven. I usually use a crockpot. Less risk of scorching. I don't "can" meat fats. After they are rendered, I store them in canning jars in the freezer to prolong their shelf life. Goggle: Render Lard, Render Tallow, Render Chicken Fat for more information on how-to, if you're interested in any of these. Hope this helps. Hope you enjoy your new adventure. Tip: When you get your pressure canner, can some water using canning chicken broth instructions in your canner manual. This allows you to have hands on experience with your canner without having to also prep food, at the same time. Lets you concentrate on one aspect of canning before tackling everything at one time. You can save the canned water for emergency sterile water or use it to fill your canner when you can a batch of green beans.

Thats not right someone should bring this to the attention of an upper management person that's should be grounds for firing..

What do you use to make dog food? I would love to put up some homemade stuff instead of having dog food in cans in my preps.

@@bloodhoundmamajayne2818 good morning!! I just can up a very basic dog food that I add to his dry food. 73% ground beef is on sale this coming week. Per one large family pack of meat, I add one regular size package of frozen peas and carrots. I brown the meat up, mix the veges into it and can. No extra liquid needed. 75 minutes for pints. I don't strain the fat out. Since I've started feeding him this, I've never seen his coat as shiny and soft. He is a border collie retriever cross. Long hair. The plus side to the canned food is that at any time I can open a jar up and use it to make something for us to eat also 😁😁

@@sheasawyer3900 thank you so much! I'll be doing it this week😊 You can actually say you eat dog food! I will too! Have a great day!

its good to have on hand for quick meals or if no water due to power outages

True, but canned beans are handy for quick meals, technically you don't have to cook them at all.... 😉