A tip... I don't throw away the bones, be it pork, beef, chicken etc. after I have cooked them to make my broth. If you're not making broth, just cook the bones in plain water... When cooked, I place them on a deep cookie/baking pan and put them in the oven at about 350F. I let them bake for quite a few hours, depending on type of bone. Thin bones less time than big beef bones. This dries the bones out and makes them very brittle. Once they have reached the brittle stage that I prefer, I turn the oven off, take the cookie/baking sheet out and put the bones on one of my cooling racks that I use when baking. Let the bones sit and cool down and also dry off, if they aren't completely dry, which they should be if they've been in the oven for hours... If you haven't removed the bone marrow when making your broth/cooking the bones, you need to do that. Check how brittle the bones are, especially the larger beef bones. If not brittle enough, back in the oven with them again... Next step varies on what type of blender/food processer you have. I have a fairly strong both blender and food processer but, prefer the blender since it is deeper. I'll first take some type of tool to smack the now dry bones. Meat hammer works, so does a regular hammer. Some people place the bones in a heavy duty zip lock bag and smack that bag to break up the bones into smaller chunks. Also a good time to see if some of the bones are to hard. Those chunks go back in the oven again too... I personally don't put the bones in a bag anymore, since when I take the bones I'm processing out of the oven, they are usually so brittle that I can basically break even the big beef bones with my hands. Place the now smaller chunks of "baked bones" into your blender/food processor. Put lid on and start on a low speed level to grind the bones. Once you've got to the point where most of the larger chunks of bone have been broken apart, you can raise the speed of your blender/food processor. It shouldn't take long until you have a fine bone powder/meal in your blender/food processor. When I've reached the stage where it is a fine powder, I empty that powder out on the now clean cookie sheet. Spread the powder evenly and back in the oven for about 10 minutes at 350F. This is just to make sure that the powder is actually dry. Let sit until cool and then you can jar it. You can use this powder for quite a few things. First off, it's totally eatable and does have lots of minerals. I don't eat it though. I use it in my vegetable garden, providing bone meal to those veg/plants that need it. Buying bone meal in the store, at least over here in Sweden, is crazy expensive so, being that I do can as much as I do, I make sure I also make use of the bones. I know you can do similar with blood, if you harvest your own farm animals. Collect the blood, (yeah I know, not a pleasant thought) dehydrate it, powder it and you have your own blood meal for your garden... I haven't done this yet but am planning on trying it out come fall and harvest time. Not a lot, just to try and see how it works out... I fully agree with you that we should use every bit of an animal that has given it's life for us to survive and not waste any of it. I also save quite a few of the intestines and use when making sausage. The inner organs that I/my family doesn't like or, just aren't that suitable to eat, I put in bags in the freezer and when I have A LOT of those innards, I make my dogs and cats food. I try not to waste anything.

I used the pork butt bone to make my broth for my pork. Boiled it with the onion peels and garlic, and onion powder, bay leaves. I used my fat separater to add the broth to my brown pork. OMG so good. It tasted like grandmas Sunday slow cooked potk roast.. But in a jar. 🎉❤

I got pork butt for .99 cents/lb a couple weeks ago at Kroger. SCORE!!! I bought 2 and it only cost me $15! Just took them out of the canner, got six 1.5 pints and 2 quarts. I threw the bones into the freezer along with hot pack juices that will be turned into stock and frozen or canned up. This was a GREAT vid! LOVE your vids, Leisa! THANK YOU! I'm worried about the near future. Thank you for helping us to prepare!

Got a new game. Take a drink every time Leisa says butt (but). 🤣🤣🤣

Thank you so much for addressing the issue of storage in a hot climate, such as Arizona. This is my dilemma. I live in Arizona, and I can’t find a lot of videos that talk about storage of canned items in our climate. My husband and I downsized our house when we relocated out west. I used to have a root cellar but I don’t anymore. I have items stored underneath my beds and in a closet. My extra bedrooms are small. I do have an extremely large kitchen. I’m going to rearrange my kitchen to store the items that I can underneath my cabinets. I’m praying that this will be sufficient. If you have any other feedback, I would love to hear it. Thank you for the great video.❤

I did 17 pints by your hot pack method yesterday. One didn’t seal.. thank goodness! I got to taste it…lots of it! 😂 and it was yummy!

I love your canning videos Leisa!!! Straightforward, practical, thorough instructions! Thank you so much!!!!

I honestly never realized that you could par cook for hot pack. That makes things much easier! Thanks for sharing!

I mostly raw pack beef, chicken and pork in quarts. I learned a lot from you ! Thank you for all you do! Also, thank you for mentioning that the site updated, I'll check it out. Even though I've been canning for years, I still love to recap❤

"It's a hole, I like to put food in it." LOVED that line! I also love to can proteins I never thought I would. Thank you for showing me the way :)

This week, butts are on sale here too!! Oh yes, doing some canning !! 😊

I bought your knife and it is amazing. Makes cutting large cuts of meat for canning so much easier and quicker.

I’m canning pork butt today. I make tamales 100 at a time. In hurricane season I’ve lost my freezer meats , so now I’m going to can my tamale meats. I’m glad you said don’t add broth. When I ready to make tamales again my meat will be ready for my homemade red tamale sauce. It will save my steps. Nice vid. TY. I like sautéing meat or searing meat in my rendered lard.

I was canning some ugly chicken to restock my shelf the other day and literally repeated your phrase about the rings in my head. LOL. I love keeping all kinds of meat on the shelf. A new favorite is the Pork in Spicy Broth from the new Ball Book. Yum

Your canning videos are among the best because you not only explain what to do, but you go into great detail about WHY.

Thank you for the clarification. I love canned meats, reminds me of my grandma. She was the master.❤❤

My husband has perfected smoking a pork butt. I use it for a lot of different recipes. This is such a great video! Lots of delicious nutritional food for cheap 💯🙌

Amazingly, I found some 99cents a lb butts at my Kroger. Grabbed a couple, roasted, shredded, and canned about 16 lbs. I used a couple of Classico 24 oz Mason jars in the batch. They held up and sealed quite nicely. Got 4 qts and 3-20 oz jars.

Thank you Lisa for this canning video. I must admit I hate watching videos where most is just the person talking with little info. Your video however was not like that. Every word out of your mouth was a tidbit of info that I could pack, (no pun/s intended) into my brain. Your subject matter did not fizzle out but stayed straight to the point. I like that you showed both methods of canning and the look between the finished product. My canned raw chicken (legs and thighs w/bones) looked much the same. I also looked up an earlier vid of yours, about budget not stretching far enough for the last week of the month. Been there/done that with a family of 11. All grown now and still canning, but c-vid was the start of me doing pressure canning for the first time in 40 yrs. Finally took the leap. God Bless you!

Lisa this will be a video I rewatch many many times. Full of great information. Even when I make notes I will play your videos again to be safe. I never rely on memory. Thank you for all you continue to teach us.

I loved that you did raw and hot packs together! Thank you for also explaining alot of the questions that always come up. Awsome training video!❤

Last week, one of my local grocery stores had pork butts for $1.99/pound. I haven't seen it at that price in at least a year. I now have 7 pints ( hot packed), with the other half that I will raw pack, as well as the bone to go in a pot of beans for Red Beans and Rice for a couple of meals.

You are the best! I’ve learned so much from you. Thank you!

I just remembered, For jars has funnels with a strainer that fits the funnel, very cool.

Excellent information for new canners and experienced as well.

Thanks for showing the differences side by side. I've never bought a pork butt in my life and don't have the foggiest idea what I'd do with one (we're not big bbq fans) but it looks good!

Another great video! I appreciate the explanation of the raw pack meat being above the liquid. I've encountered that before and just made sure to not wait very long before using it up. Thanks!

You literally taught me how to can! I did 13 quarts of ugly chicken last week. They all sealed and recently used it for enchiladas! Delicious 😋 so excited to try pork butt lol thank you!

I'm so happy to learn this. Ty Leisa.

I have issues with head space sometimes and you have explained the WHY.......thank you!

I never hear the steam even on video, my ears don't work that well. But I can usually find a way to see the steam. I usually scoop the fat off the jars when I open them to use, but then set the fat aside (usually on the flat part of the lid). I use it instead of a seed oil to cook the pork and whatever else we might be having with it. It's really yummy for things like making refried beans or sauteeing veggies if we're doing pork carnitas burritos. I hope you'll be videoing how you render the pork fat to make lard, its' something I've always wanted to try (although here in the UK, our pork butts coming with a layer of skin attached so I'm not entirely sure how that factors into the process).

Love your fiesta ugly chicken patties, Made fiesta ugly pork. My husband loves both. Thank you for the recipe.❤

I was very ready for another canning video! ❤

Good info, especially for those of us who live in hot climates! That's rarely addressed, so thanks Leisa!

How many rings do you need to keep . I , of course, get more rings every time I buy jars and now have far more than I need. I still need some for vacuum packing and other storage, but only need a couple dozen when I'm canning. Must have at least 100 of each size strung up in my pantry. Love your videos and your soothing voice. Thanks for your dedication and caring presentations.

Oh cool !! Great you can cann together

YOU ARE AMAZING! THANK YOU SO MUCH! I was terrified of my presto canner. I had never canned before. The first time I used it, I got so scared I aborted mission. Thanks to your video, I successfully canned some pork butt today! Now I'm gonna go watch your beef videos❤❤❤❤

Hi, Leisa! Thank you for the lesson about safe canning.

My altitude is 2 feet here in Florida.

Thanks for the video and inspiration. I haven't canned since last summers mango harvest. I needed a kick in the butt. 😊

Last pork sale (same as your cost) i made a bunch of breakfast ground and breakfast links

Good video! I love pork Butt too. I also make Buckboard bacon out of it and grind for sausage. So much you can do with this meat. Yay! 👍👍👍👍👍👍

Thank you for this video, I want to learn to can meat.

I just want to clarify something you said about eating medium rare pork. That's really from olden days. It's now fine. Better ways of raising pork plus trichinosis is killed at 137 degrees. So, cook to 145 and let rest a couple minutes. Funny story - my son is now 55 and when he was about 2 years old, somehow, he was able to grab and munch down on raw sausage. Of course, I called the Dr immediately and he said - nah, not a problem. To be sure, ground pork is a little different thing as well as ground beef.

I've come across fully cooked pork butt for 99c/lb. Never seen this before. I'm going to can it and see how it tastes 😋

That looks great , will love to do that to make pulled pork,

I learned so many facts today! Thank You! Storing in the desert, why we fill to a certain line, why we don't include a lot of fat with the meat, appreciate you! My ball lids failed on 3 of 4 pints of chicken broth I made last week. So disappointed .....I've never had a fail with forjars!

I like the look of par cooked, but it's all so good!! Thanks for sharing💞

Thanks for the hot pack lesson. Butts are on sale this weekend! Guess what I’m doing? Yep.

Awesome video with clear explanations! Thank you so much ❤

Thank you so much for this information. I am getting ready to start on my Boston Butt. 🎉🎉🎉

Good to know!

I literally bought pork butt this morning. Thank you for this video! I’m going to check out your recipe list ❤Lol beats canning ice cream😜😉

Very timely for me! Those were very pretty jars too I see Azure on them

Thank you for sharing the knowledge

Got it , Awesome Thank you Leisa

BBQ for the reunion sounds delicious

Thanks for showing these two canning versions

Please do a video on how you use pork butt. Thanks so much for- love your videos

Good advice.

Thanks for this great video explaining in detail both ways. I can’t wait to do this. Take care

When I make broth I normally roast my bones , veggies and fresh herbs then boil them.

Cool to listen to you talk as you work, because you often answer things I wonder about that no one seems to tell you. Thanks! Curious how you smoke your pulled pork: On a grill or with a table top smoker...?

I canned raw pack pork butt and coated with bbq sauce like a rub . It was a waste of bbq sauce . It didn’t add much flavor and it limited my use of the pork.I added more bbq sauce and it was good but I won’t can with sauce again

Thanks so much for this , I’m just learning 😊

Love your videos, Leisa! Wondering if you have videos on what you use your canned pork for?

You are looking fabulous. 😊🎉

Wow Miss Lisa I almost didn't watch your video cause it was 29 minutes but boy oh boy watched the whole video & didn't realize video had ended. You address many issues, much information I didn't even know, I never know about Hot pack, also my problem is I live in a very hot climate year round and not sure if it would be feasible for me and if I did how long would the meat last, excellent video, I just subscribed to you, anxiously awaiting your reply, thank you so much GOD bless and continue with your excellent teaching videos, 🙏🙏🙏

Love your videos and knowledge and was hoping you or someone could answer a question for me, I am wanting to can pinto beans for the first time and was wondering if I could add in a slice about the size of a quarter but thicker of kielbasa sausage for flavor but also for a thickening agent. I would love to know if anybody had did that or can we?

“Steady stream of steam” -areal tongue twister.

I love this idea Leisa! What a great price! I sure wish that my stores would sell it this way. I'll ask around to see if anyone knows where I can get this much at a good price. Otherwise I'm making a road trip to Michigan!

I canned baked bean and pinto beans ranch style 😋 I kinda wished one of the baked beans didn't seal 🤣😅 Last summer I made Mississippi pork and beef both were delicious too.

Hi Leisa 👋🏻

Yumny

Can you do a video showing the process for rendering the fat/what you use it for? I hate to waste anything that can be used, but have no idea where to start to try to use the fat.

Please do a video when you render down the fat. Thank you

Curious if you can add liquid smoke to the meet while pressure canning them. Would that work to give them a smokey flavor since we don't have a smoker??

👍🏻👍🏻

I live in Texas. I'm just learning about canning. How do I know what weight to use on my canner? Great video

Leisa HELP!! I just got home from the grocery store with 41 lbs of pork butt!! It was $.88 a lb, what else could I do?? I need a recipe for breakfast sausage! I have searched online and can't find anything that looks suitable. I am a deep south girl and like my sausage very mild. I don't want to buy a seasoning mix but want to make the blend myself. What are the absolute essential ingredients? Do I HAVE to have salt peter? The recipes I sawer called for it. I can't find any locally. Either a recipe or a referral to a website would be most appreciated. If you can do a video would be amazing! You are the bomb diggity as an instructor! I plan to blend the pork with some turkey that I also got on sale. I need to keep the sodium low due to heart concerns, which is another reason for making my own blend of spices.

so nice of you to updated NCFP links. Is it wrong Im cutting up my pork singing fat bottom girls..... Thank you again

I love your videos lisa. I have learned so much. But I do have a question I see you from time to time take Frozen tomatoes out of the freezer how do you prepare them for the freezer for future use

Can u do a video on something that has not sealed with in the 8 hours that's it is still good, not food poisoning cause it has sat out for that long please

TFS

I love to use canned pork butt for tamales

I apologize if this was explained but what is reason for not adding water to last jar to bring up to correct height? Also, I have several bags in freezer. I assume I may can this too?

I don't eat meat, but that was funny! 🤣🤣🤣

Do you think you could add a dash of liquid smoke to the jar for a smokey flavor?

What if it’s longer than 10 min. Once you start the process 😊 of steam. Does that change the proses time?

Man, been looking for sales here. 2.97 per pound. Which i don't consider that low.

You mentioned that you don't render the fat for food but for lotions, etc. But COULD it be used for food or is there some reason not? I'm thinking using it for cooking, especially green beans and such.

Lisa you mentioned “smoked” do you have a smoker? Or is there another way to smoke if you don’t have a smoker?

Leisa any ideas for beef brisket? Have 2 lg in the freezer

Do you have any videos on making lotion with lard?

❤

I love to raw pack meat mostly because it is not time consuming lol but I just bought the ugly pork recipe pack a few days ago. I also want the ugly chicken but it was out of stock. Odd to me for a download. Are you not offering that one any longer?

WILL pints be good for 1 person

The best fat I have ever rendered was fat from my huge beef briskets. I removed the good fat before I smoked them and rendered it then froze it. It’s like liquid gold. I hoard it lol.

How long is meat good for on the shelf after pressure canning?

I toss the fat in my crock pot as i go along to render it down for later use