I completely agree!

Plus "todays" freezer bags are thinner & thinner & things frost & burn within months it seems!

I really enjoyed this. Have you written a book? I would love to buy it if you have. Your teaching is so easy and packed with great information. Thank you.

Exactly why I decided to learn to can.

@@lorlor2831 She is my favorite KZfaqr! Easy listening and never gives you the gray area cooking its either right or wrong and its appreciated.

Wow, thank you! That is so nice of you.

I agree. Mary’s Nest is also amazing.

@@RoseRedHomestead what pan did you use to cook that amount of meat??

you and Homesteading Family I trust.

@@RoseRedHomestead oh no I forgot to add water to my jars! Is it safe to recan after it sealed?!?!

I did home science for 4 years in high school and remember bottling preserves and having to make sure every bubble (air pocket) was removed. The importance of this was stressed by the teacher saying a little old lady many years ago wiped out most of her village by incorrect procedures...

I am just a bit younger than you and canned at my mom's side. We always made sure there were no air bubbles in our jars.

Luke lucy: You are so welcome. Jim

Wow, thank you! I appreciate your comments and thanks for watching.

Seriously.

I have been wondering the same thing! Who would give a thumbs down on any of these fantastic videos!

@@RhodeToPrepping There are people out there whose actual hobby is raining on other people's parades. Don't pay them any mind.

Yes she is a fabulous teacher!!! ❤️

Wow, thank you!

Amen!!

My ? To you is how about my mom and grandmother and great grandma doing water bath didn't have pressure canners I'm 71 my brother is 80 and we were never ill they sealed with wax on our jellies so I'm all about doing both for different things no pressure canners in the 17 hundreds. I feel u need to be clean and enough time in water bath. I love your videos and u are a very sweet lady I thank you for all of that. God bless and God is so good to us for giving us these methods to survive and feed our family's. 😊

Touching. Thank you for sharing.

That is awesome! There are several of us in the 70s Club on this channel!

76 here :)). loved also hearing about how prices have increased compared to our younger days. I so remember how terrible to have to pay 50cents for a half gallon of milk.

What canner did you buy? I am borrowing a friend’s canner and have canned chili, stews, and spaghetti sauce. I have my eye on All American, but they are so expensive!

Her beef stew is amazing. Make it even better by adding Guinness beer when heating it up to eat. So yummy!

Congratulations on crossing into the world of pressure canning!! Bravo. I just jumped in this year at age 65 because God blessed us with a nice harvest this year and I didn’t want to waste a crumb of it!! I don’t know why I was so afraid. I bought my Presto 7 years ago and it sat in the box all that time. Blessings and happy canning!

Thank you for your kind words--and thank you for watching.

Agree 100%

I totally agree!

I agree whole heartedly. Ignorance is NOT bliss.

That sounds like a perfect way to use that juice. Thank you so much for sharing.

Yes, or just use the juices, and not the bullion. Why use bullion when you have the natural juices and fats? Why get rid of the fat? So good for the neurological system.

@@robinpauleota4773 I don't think that canning with fats are recommended. I would definitely repurpose it as suggested for potatoes!

If using grass fed beef its even better. Lots of vitamin K2 and other good benefits for the body. The fat is like silky butter.

Great idea, thank you for sharing.

You are so kind--thank you! I hope you enjoy your binge!

Me too!

One year later I find you and I subscribed. 😊

Have you FD instead? And if you have, how have you stored it please?

You are so welcome. So sorry about losing everything in your freezer but happy that you now have a plan. That is great! Thanks for sharing.

I have also had freezer issues and run out of room to get good meat buys. Now I'll be able to can meats and still have room in freezer thanks so much for sharing the knowledge. I to have canned veggies but no meat.

I'm going to try to get a pressure canner next month. My old one needs so many parts it will be cheaper to get a new one. I want to can meat because I've been worried about the power grid going down.

I started to do that regularly with some of our videos that came after this one.

You are so welcome! I am glad you are off that fence! Canning ground beef is one of the easiest things you can preserve, and so convenient to have lots of jars on your pantry shelf. Thanks for watching.

Thank you for your wonderful comments.

Thank you for you lovely comments--we appreciate that very much and are honored to have you watching from Ireland! Welcome to our community!

Love that! Thanks for your comments.

@@RoseRedHomestead Do you ever can hamburger with beans like chili? Or stew meat with vegetables? I need to research whether that is advised or not.

@@Growmap We have a video on pressure canning beef stew. There are tested recipes for chili with meat and beans.

I like to make little meatballs and part bake them in the oven then can up with some beef broth. Good for Italian and other dishes!

@@RoseRedHomestead I make a soup that has spinach, Italian sausage, small skinned cut up carrots, squash, chicken broth or turkey broth, kidney beans, cannelloni beans, and I'm sure I'm leaving something else out that I use in there. I cook it in a 16 quart slow cooker and I usually have two of those going at the same time so that I can have a lot of that to store up which I always freeze in freezer bags laying them flat so that they will freeze quicker and stack better in the freezer. They come out 6 months later and taste as good as they did the day out of the cooker with no freezer burn whatsoever because I freeze them in a quart size freezer bag and put those inside a gallon size freezer bag or sometimes just leave them in a quart size freezer bag with no freezer burn damage. So my question is how long would I be able to store something like that by canning it? If you can give me a rough idea that would be great because I need to and want to start canning ASAP and put up as much as I possibly can because I have had some down time with my freeze drying and I want to play catch up. Mostly I want to play catch up by canning up beef, chicken, turkey and I love salmon so I wanted to cook some salmon and season it and was wondering how I would can fish with high fat such as salmon. It is absolutely my favorite fish, and any other meats that I can but I want to do them of course with the utmost safety. I'm just looking for the length of time that I can safely store these and I'm hoping it can be years and years.

Those were the days! LOL!

Glad you like them! Thank you.

@@RoseRedHomestead I just started canning this year and just found you today watching your vid on the safety (not) of dry canning. This burger vid is my second. I also love your memory lane comments. My hubby worked at a McDonald's when cheeseburgers were 10 cents. Anyway thank you for your wonderful vids. I'll be bingeing 🙂❤️

@@janegalt4065 Thank you! that is very kind.

Glad it was helpful! That makes us feel so good. And good for you for taking the risk and defeating your fears! You go, girl!

My All American canner sat in the box for 3 weeks while I read and viewed videos. Finally jumped in and made beef stew, 17 quarts. The easiest canning project ever and I've been hot water canning for years.

Pressure canning (which you need to use for meat and low acid foods like green beans) feels a little scarier than water bath canning (unless you're use to using a pressure cooker). But there are great step-by-step videos on KZfaq showing how. And some actually can water the first time so that they have sterile water in case they need it and so if they make any mistakes they don't lose any food that way.

Me too..but it's a fantastic time to learn as our grocery bills are going up

Especially now May 27, 2022 . We all who buy OUR MEAT - even gardening like we have tripled our garden compared to last year - due to prices going up daily . Like gasoline today here in Montgomery County , Texas $4.69 a gallon . Please keep giving us great amazing recipes to help us all survive ... Mrs Josette Tharp Montgomery County , Texas 🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻

Thank you--that explanation is right out of the USDA canning book, so they deserve the credit!

Thank you so much for your kind comments! We have a good time making these videos and thanks for remembering the cameraman!

@@RoseRedHomestead I second all of the above 🙂❤️

Oh no! Jim picked up some for us today but the store limited customers to only two packages (about 1 lb each). I think this will get worse before it gets better! I'm glad you already have that much in your pantry! Thanks for watching.

SAME!!!! Isn't it the most comforting feeling??? Plus the prices will only go up!!

And it's only get worse

Great memories! Thanks for sharing them. You might find that the food you can is pretty great--so much better than what you get in cans in the stores. Thanks for watching!

Yes!!! dont save that canned food. Eat it!! You will be surprised! My kids were very unsure. They love canned pulled pork, chicken, beef. Getting ready to start working on hamburger. We can for convenience!!! Easy meals!!! Can extra for your extra supply. If you would normally buy 2 packages of chicken by four the next time and can all of them. Use them for dinner or lunch. Just keep building. You will get there!! Can what you know your family will eat!!! We started with jelly. And beans and now our supply just keeps growing!!!

Just ran across this Timely video ..just bought much hamburg ..froze it not knowing when I'd get around to it ..Maniana Will be burger day ..Thank You for making it look easy ..

Please verify that it is safe to leave the fat in. It might interfere with your seals. I am not an expert by any means, but please run this past an expert!

@@verngib9041 what is a longest length of time that you have left your canned meats on shelves before using them? I really would like to start canning meats, all different types pork, beef, chicken, turkey and salmon as well but I do not know how long they will last on the shelf. I will slow cook brisket and I season it well so the flavor is in the juice at the bottom and I can add some beef broth to the bottom of my 16 quart slow cooker so that I can have extra flavor that will mix in with the seasoning I add to the meat. I like to let the meat cool down in the slow cooker and then separate the fat solids out of the meat and out of the bottom of the pan. Then I take the meat and the juice out and freeze it in Ziplock freezer bags double bagged do it's safer from freezer burn. It lasts quite a long time like that and always taste like it was freshly cooked when I reheat it. It is a wonderful way to keep food but, we did have a freezer go out and I lost a bunch of meats and it was really upsetting. So I'm looking to canning meets as a longer way to preserve food for our family.

Great job! That is a lot of meat!

That is awesome! And amazing! Good for you!

You're very welcome!

I was just explaining this to my adult kids last night. I told them "Rose Red says..." I love being able to quote from a trusted source

I am right there with you--I hope to learn new things every day of my life!

How long can ground beef store?

Thank you so much. I am also older than the hills and therefore have had lots of experience! LOL

Thank you so much for your kind words and we are so happy that you are making such great progress on preparedness. That is fantastic.

You are very welcome. Thank you for your kind comments.

Thank you! And we are happy to have you join us on our adventures. Thanks for watching!

Thank you so much! Glad you enjoyed it.

We are glad you found us too! I am excited for your first canning experience and hope you have a smashing success with it! Thanks for watching.

Do you have to wait for all 14 to pop

Good for you!! Such a great feeling to have canned supplies on your shelves vs. in the freezer or buying tons of fast food!

@@samanthaa905 yes the cans pop means that jar is sealed and safe to store away. If it doesn't pop that means that jar didn't seal and the jar is not safe to store as it will spoil.

Liz, you have no idea how much your kind words mean to us. Thank you so much.

It is nothing remarkable--just jars on a shelf! thanks for watching.

I was thinking the same thing!!! I bet it’s fabulous! ❤️

That's just being nosey.

@@lucyjunek7615 No, I asked because I wanted to see how others organize their hard work so I could learn from it. That was a rude comment

@@kellyhawes8901 Many people are hesitant to show what they have because when things get bad it makes them a bigger target. That said, there are many videos on KZfaq showing people's root cellars and preps.

I agree. Thanks.

Thank you so much, and we are really glad you found us! I am a professor of science education at our local university. But I have canned all my life--learned from my Mother when I was very young.

So glad the information was useful for you! Thanks for your comments, and for watching.

Wow--that is so nice of you. Thank you.

My exact thoughts. I am enjoying canning !!! 🙏❤️🌹

Sue: Thank you. Jim

Sue: Thank you. Jim

Hope you pressured canned the meat.Then towards the end u talked about jars pinging in water bath canner.Should say in your pressure canner.There are New ppl canning & they might get confused & water bath MEAT.

Thank you. And this method is out of the Ball Canning Book, so it can be depended upon to be safe. Thanks for watching.

Barbara: Let us know the results of your canning experiences.

I've made the chicken stew, beef stew, Chili, spaghetti sauce, dried mushrooms, onions, green onions, tomatoes slices sprinkled with Italian seasoning, powdered tomatoes skins, spinach, Kale, Swiss chard, canned broth, carrots, beets and now today will work on apples. Oh, and we bought 6 dozen eggs to dehydrate. Never have done that before so will see how that goes. You've inspired me, Pam! Thank you. You make it so easy to understand and I trust your scientific mind to know what's acceptable and what's not. Thanks again. ❤🇨🇦

Thanks so much 😊. That is very kind.

Thank you the complements and comparisons.

Thank you! So glad your sausage turned out great. I love having jars of beef, chicken, or any kind of meet ready to use for a quick meal on our pantry shelf. Thanks for watching!

You are so welcome.

Carmen: Thank you and yes we do have a lot of fun. Jim

You are welcome. We love to hear that our videos are useful for people. Thanks so much for watching!

We are glad you found us as well! We love newbies here, so welcome!

I appreciate so very much the way you explain canning meat.

Candace: It sounds like you are doing a great job with your daughters. I was a single father when I got divorced the first time and got full custody of my daughter. I would not trade that time for anything. Jim

@@RoseRedHomestead Thank you Jim! Your reply has made my whole week!

@@RoseRedHomestead I made my first attempt last night to process 13 lbs of ground beef, 16 pints. Learning experience, and my canner ran out of water maybe ten minutes before the time. After they've cooled, all jars are sealed but would you recommend reprocessing them?

You are very welcome.

frances: We are sorry about your "severe food shortages." Thank you for finding our channel. We wish you the best with your pressure canner and let us know the results. Jim

We are absolutely thrilled at your triumph!!! Congratulations! That is fabulous! Thank you so much for sharing this great news with us.

LOL! Yay for you! Hope you enjoy.

Harbor Girl: We appreciate your comments and thanks for watching our videos. Jim

You are so welcome! Jim

Here is what the USDA says about canning meatballs--your recipe sounds similar: nchfp.uga.edu/how/can_05/ground_chopped.html

Glad you left the fat in with the meat. That adds a lot of flavor and satisfies hunger.

Glad it was helpful! And I like you plan!

Steve: That is great to hear! We appreciate your comments and thanks fir watching our channel. Jim

You are so welcome! I loved your enthusiasm about our videos--really makes us feel good about what we do.

You are welcome!

Well you wouldn’t have it rare for tacos or chili

I too like my beef rare. I buy my ground beef at a local butcher shop and not at the grocery store. That way, I can eat my hamburgers rare with no worries. Yum!

MiMi: Thank you so much for the great complements. Jim