Thank you Meg for sharing your talent and your creative expertise. Blessings to you, Ben and your awesome kids. Y'all are so wonderful. Hope and pray that the Hollars have a bountiful 2024. ☝️🙏🙌💪❤️🤠🎯

Meg your knowledge, comfort and expertise in the kitchen is that of someone twice your age! I admire you more than I can say.

Meg is such a great instructor. She gives instructions that are clear and concise without a lot of extra talk and b.s. She just acts like she's chatting with you instead of talking down to you. And most importantly, you can tell she knows what she's doing. I hate you tube videos where the person makes a video telling others how to do something and you can tell they have never done it themselves! And just a heads up, always check the gasket on your pressure canner. Many years ago mine wasn't seated properly and while I was canning a batch of beans the lid blew through my kitchen ceiling. Jars, beans, glass, and boiling water blasted everywhere. If I would have still been standing or sitting nearby I would have been badly burned. Scared the heck out of me so I'm always very cautious now.

Buggie yelling "strain" was most helpful! She is so blessed to have such a great mom.

I could watch Meg and learn from her amazing knowledge all day. Thank you for sharing so much great stuff with us!

Even if you don't have your own steer, you can use your Thanksgiving turkey carcass. Using Meg's roasting method I've got 6 pints of beautiful golden turkey broth on my shelves. Thanks!

Thank you! Very helpful. It is so scary when your a newbie with canning. I just get so intimated with the rules and think omg I'm gonna poison everyone with my canned goods. It seems easy but yet somewhat complicated. Love you wishing you an easy pregnancy and birth!

Beef, beef,and more beef. But now to reap the reward of your harvest for a year. 👏👏👏👏

Meg, thanks to the whole family for sharing your knowledge and everyday lives with us. Since you told us you're pregnant, l keep picturing Buggie yelling, "Come Out!"😂❤

I dont normally watch cooking videos but i enjoy watching Megs

Thank you Meg for this refresher course. I used to do far more canning when I had a young family but unfortunately it has been a number of years. This is something I want to be doing again and watching you has been a great reminder. And to all those people out there that are on your own again later in life canning is a great way to buy in bulk, so it is cheaper, and preserve in smaller portions. I usually can in pints as I am a widow with grown children. Thank you holler family for reminding me of the joy of producing and eating something grown and raised by my own hands

Meg is such a good teacher, I've personally been doing exactly what she did on this video for years, but I had to watch anyway. Love the Hollars videos.😅

Meg, You are brilliant in the kitchen! How blessed your family is to sit down to meals you've made every day! ❤

Love,love,love the Meg cooking videos. You are so organized; your presentation is clear & you are just fun to watch. Thank you!

THANK YOU!!! Im one of the ones who has asked for a meat canning video! You're the best, thanks Meg.

Thank you Meg for taking the time to walk us through this process... I know that it would be much faster and easier for you if you weren't videotaping this for us. Blessings on your day Kiddo! 🌻🐛Carolyn in Ohio 💕

Never hurts to can water in jars if you need to fill a canner . Canned water is good to have on hand too.

I’m vegan and have thoroughly enjoyed your beef videos 😅. Love how y’all have used the whole animal, even the hide. ✊🏼💥

I love the way you explain and show us “how to”, it makes it so much easier to can. Thank you so much.

Thank you for going through the canning process so thoroughly. I used to can when my kids were young, but it has been so long that this is a great refresher course. I plan on canning this coming summer so I can give canned products to my kids and grandkids, and I am carefully watching these videos. You are a great teacher.

I agree with your slow approach to removal of jars of stock and meats from the canner after processing. I wait for ALL bubbling to end. Leaving the jars in the canner with the lid off for several hours never causes sealing problems.

A wonderful video, Meg! I've canned for about 35 years, but only started canning meat a few years ago! You are thorough and a great teacher.👍 Thank you for encouraging younger generations to preserve their own food!

Thank you, thank you, thank you for doing all these videos for us. They’re extremely helpful. My husband and I bought a 10 acre property last year and we are in the process of digging the well and the septic etc and I am preparing myself to be a homesteader now and all of your family’s videos are a great help in educating us. Thanks again 😊

Thank you Meg! I am a newbie at canning, and am addicted! It is so nice knowing what is in your food! My canner is just like yours! 🥰

I love how you explain things so thoroughly and simply - nothing fancy- it is as if I stopped by as a neighbor and am sitting there watching you. I need the simple step by step visual and I now have the courage to use my pressure canner which I hate to admit I have had for years! You and Simple Alaska Living encourage me to just do it ( except butcher road kill )❤️❤️❤️

Congratulations on your pregnancy! I love watching you and Ben and family. I just started canning and look to your videos for help. Thank you for what you do!

Your family melts my heart ❤️ I realize there is so much work behind the scenes that we don’t know about but your family truly cares about each other and the “beautiful people “ that get super excited to see your videos! Good job! Keep being real! Meg take it easy as you are growing a human

What an accomplishment for your family! Congratulations and thanks to Meg for showing us the final steps to preserve the beef you raised.

It’s magic here’s the Hollars

Thank you so much Meg for throughly explaining the steps and process of canning beef and broth!!! I have never tackled canning any kind of meat, but after watching you I feel I could if I had access to that much meat. You are so knowledgeable with canning veggies, meat, and broth. Thank you so much for all the time it took you to do all this work. I know just from canning veggies, it is very labor intensive and I appreciate your work!!!!❤🥰 Thank you so much!

WooWoo! We want the beef! Stew Beef is the best!

If you want a super clear broth, I am sure Meg already knows this one. Bring your broth to a rolling boils and beat in a couple of egg whites, pour through a cloth (the egg white will be grey and pick up all the larger particles). Voilà, one of those ultra clear broths you can add some finely sliced veg too, maybe some noodles, and it will look fantastic, don't over do the egg white as this can affect the flavour.

Excellent video! If you don't have a full canner of jars, you can fill it up with jars of water to can for long-term emergency storage.

❤ Wonderfully done Meg. I want to share this video with a very good friend who has yet to pressure can with her canner. For me, the broth making is my new learning process. You have the ❤ of a teacher and a patient style. Love and hugs to your household.

You did an excellent job of explaining as you go. No over-speak - just the correct information. Wow.....I imagine a lot of people will benefit from this very important video. Thank you Meg for taking the time to do this. 🌿🌺🌿🌺🌿

Very interesting Meg . I learn a lot from you. You could write a book. I’m so happy for what I learn from you, and Ben . You have a busy weekend ahead. Don’t forget to take care of your self. Don’t overdo. Your amazing Meg , but you must rest also. Love ❤️ you and your family ❤

You rock momma! May is coming! So talented 👏 and thorough. Thanks. ❤

I love your canning sessions, keep up the good work.

I am totally loving all of the vlogs from the beef harvest…especially watching a master like Meg in the kitchen! Thank you thank you thank you for all the work videoing ALL your hard work Meg! It’s excellent! Blessings guys ❤️🙏🏻

The broth and beef looks fantastic. Enjoy watching you cook. Ben and you are a blessing to watch. Can’t wait to meet the new addition. ❤️❤️ You have a beautiful family.

Buggy is the sweetest little princess I know just love her active ness.

Meg so happy for you guys. Another baby. Love your canning and broth with the bones. 😊

You are one busy lady!❤

I forgot, I introduced your channel to my niece, now she cannot get enough of Miss Buggy. She is so, so smart. All your children are.

Thank you for canning today, you make it look so less stressful. Keep canning for me to gather the confidence to start my own canning journey! ❤️🙏

The Goddess gave us a tutorial!! My life is now complete! Thanks Meg😉

Meg, youre an inspiration. I literally grabbed our steaks at the store and threw them on the stove... You are so tireless and awesome ❤

My husband, who was raised in the sugar cane growing area of southern Louisiana, talks about the job he and his brothers had during the cane harvest. They were stationed around the outside of the field in order to shoot the rabbits that had been living in the field. Then they cleaned their bounty and brought it to their grandmother. Grandmother took over and processed the meat, canned most of it, and used it throughout the year. Grandfather got the skins, which he tanned and used for various projects, and the pigs got the offal.

looks just like our stove. the burner control knobs gave up after about a year ... so my son designed and 3D printed us new knobs - so handy!!!

Meg i have the same canner and follow the same practices. I've never had an issue with the canner. Im planning on making beef broth and will try roasting the bones first. Thank you for sharing 😊

Meg, you & Ben are youngsters. How are you two California's so brilliant when it comes to homesteading & cooking? Love to you all. ❤️ many 💙 prayers for you 🙏🏻 all daily. Nurse Judi in Scottsdale AZ and Eucharistic Minister 🙏🏻 ❤️

Meg-you REALLY should write a cookbook. We love watching what you are doing in the kitchen!! Congratulations on the new baby!

Thank you! I love the way you explain the why's of you doing certain things.

Thanks for a great teaching video. You really take the fear out of canning. Congrats on the new baby! You have a lovely family.

love the tetris jenga game with the bones lol hugsss

Thank Meg for your technique dealing with your bones! I swear, I don't know how you and Ben could possibly make a video if you didn't have hands, you both talk with your hands, it is so funny!!! Hope you have a successful 2024!

Very useful info. Thankyou Hollar's.

Always a pleasure to drop in for a visit .. I made chicken broth yesterday , always good to have it on hand , I froze mine in quart containers. My favorite soup is all of them..lol I was born a soup girl , specially in our cold snowy winters. Happy canning .

MEG! You are an amazing teacher and so very talented in the kitchen. Love when you share your methods of canning, cooking, and all the things in the kitchen. ❤ Oh if miles weren't so long; I'd totally come and have you as a mentor. You remind me of me in the kitchen. Continue doing these videos. ❤

I must say again, along with everyone else, you did an awesome tutorial sprinkled with spices and generous kindness all pressure cooked with seasoned wisdom & gracious humor. Blessings to you and Ben, y'all's kids and the little one on the way. I'm looking forward to seeing a sister for miss Buggy. God willing and certainly His Devine blessing. Plz keep the videos coming. Looking forward to seeing your next one. ☝️🙏🙌💪❤️🎯🤠🇺🇸

Thank you Meg, and CONGRATULATIONS to you and your family on the new addition 🎉❤❤

I've been making homemade broth and canning for many decades, but I have to watch this because Meg is awesome and I'm hungry. :D

I think it's funny that the longer you are in the South the more you both (Ben and Meg) develop southern accents. You can definitely hear it creeping in, and the California sliding out.

For years i worked in a fine dining kitchen. When they roasted bones, they added a few small smears of tomato paste on the bones. Just a little kick of flavor.

Thank you ! We are still getting started with pressure canning and it can feel a bit overwhelming so again THANKS SO MUCH

watching Ben & Meg processing a steer, the one (and only) thing that comes to mind is " flintstones, meet the Flintstones", where the waitress puts that big rack of ribs on the car.

I have couple of questions I hope you’ll answer for us😊 I’ve heard from several homesteaders that you can make several or at least two rounds of stock ,out of the bones, especially with so many. Is that something you’d do, if not, why not ? I’ve also head that if you break/ crush a bit of the bones and add apple cider vinegar to the broth , that more collagen and minerals will get drawn out of the bones and make it even more healthy . Is this true in your opinion? Also a tip that has helped me .. I add the garlic only for the last few hours , as I find that it may go bitter if simmered along all the time. I also use vegetable scraps to add more vitamins to the broth . I have a box in the freezer were I keep and add the scraps for weeks or months until I’m ready to make broth. Onion skin makes for a rich dark tasty broth 😊( very tasty in a vegetable broth also) And if you’re not a home steader/ home slaughterer, buying very cheap chicken wings and / or chicken feet( if you’re ok with that😅) It makes for a very cheap good and rich gelatinous broth. Preferably one would use grass fed organic bones and meat of course, but anything homemade is better than storebought 😊

Hi Meg, I love to watch canning!

Thank you so much Meg for sharing your knowledge and just plain Ole wonderfulness with us! You are amazing. ❤

Thank you for sharing your time with us 😊. Love from Virginia.

THANK YOU MEGAN THIS WILL BE VERY HELPFUL 😊

One of the First 😄👏🏼 0:02

Hey Meg and Ben. I know this is late, but The Bearded Butchers will help you with any animal to break down, they are amazing. Also, love to watch you guys,. Your family is truly a blessing to watch.

Thank you Meg. I thoroughly enjoy all the videos of your family. You are a very ambitious young woman with a beautiful family. May God continue to bless you all.

Meg, thank you so much for sharing the basics. I've only pressure canned a few times with a lot of time in between. My memory isn't the greatest. Now I have a reference to look back on. 😊

It is nice to see you more Meg ❤❤

I love having pints and quarts of any broth on hand. Pints of chicken broth are great to drink when you're feeling peakish, quarts are used for cooking anything. Store bought bone broth is expensive and has unknown additives.

Excellent job Meg! Great tutorial for any newbies! Your beef chunks looked amazing and, I have to say, I'm really jealous of those beautiful bones!

You are an amazing young lady. You and your equally amazing husband are my favorite couple. CONGRATULATIONS! again on having another bundle of joy on the way to add to your amazing family.

Meg, do you ever rest girl, nice to see you doing this, it reminds me of my mother and grandmother who would do all this, the old saying waste not want not, hope 2024 brings you,Ben and the kids a great season and keep safe and healthy.❤️🇬🇧🙏

Your little girl Buggie is adorable. She wants to be in helping doing everything. Train them up at a young age.

You use everything and that is something that most people don't do. Thank you

thanx

Meg, I don't recall seeing you show people how to do chicken feet. I was turned off by it for years, however. This past summer my husband butchered 54 chickens over the summer kept all the feet. We did 26 hour boil and the gelatinous broth it created was so fantastic, I will continue to do it now. Won't lie I scrubbed and scrubbed on the feet several times before I decided they were clean enough. Was a learning curve I had to overcome. But at 54 all I can think now is how I wasted 30 years not making that broth

Ben know how to do all this too.He has had the best teacher 😂❤

Meg, you simply amaze me !!

Meg, I love your teaching style. Its so relaxed and makes me want to go can some meat.

Meg, God has blessed you with exceptional abilities! And you do it with such joy!

I agree that is delicious from the fat,I hate going by meat dept in the store. I go to butcher shops when I can but i like them to leave the fat alone. This last weekend the cooked the deckle end of a brisket and next morning sliced with slicer, its so good and it was 53.00 and I justify it by how many meals we get out of it we put some of the sliced in the freezer and we still have the flat end to cook it up.

You are a genius in the kitchen Meg. In lots of other ways too. 🌻🌻💕💕

Meg, you can like me 👍. It’s so refreshing to see the younger generation doing life old style. Your broth & lard look fantastic. You rock my dear 🤩🤩👵🏻👩‍🌾❣️

Thank you for demonstrating safe canning methods. Bravo!

Thanks so much for showing how you do this Meg! I learned a lot about how to can meat and make broth with meat and then bones. Slow and steady is the name of the game with canning. That's great to know. Slow jiggling for 1hour 30 minutes. Put the beef bones in a roaster at 350°F until they look good and roasted (couple of hours). Put all of it in the stock pot with an onion, 2 carrots, 2 celery ribs, 2 Tbls. whole black peppercorns, 3 bay leaves, and couple cloves of garlic. Fill with water and boil and then simmer for a couple hours. When the canner is done just turn off the heat and let it totally cool down. Simmer it again the next day and turn off the burner when you go to sleep. Ditto the next day. Let cool. Take out large bones, carrots, celery, and onion, and strain through cheesecloth. Pour cooled liquid into jars and refrigerate to let fat harden on top and taken off fat to use to flavor things. The broth below can be canned in jars. Too much fat in broth can interfere with the lids sealing and having proper temperature distribution in the jars. The canned broth will be less thick because the gelatin will break down somewhat from being canned. Take time letting it cool once the pressure is off the canner after it has processed. Lift the jars out while they are still warm onto towels overnight. Heat the broth to a boil and pour into jars and put into hot water of canner. Make sure to clean edges of the jars with one inch head space before you put the lid on with snugged rings to put them in the canner. You have to have at least 4 quarts of stuff to process in the canner, no veggies in the jars, just broth, and then the processing time is only 25 minutes! Thanks for the tip about removing the rings after they are fully cooled. Another wonderful video from the Hollar homestead! Thanks Meg! Great that you listed the canning books you use.

I have the same canner. I just finished a batch of chicken stock from chicken backs and leg bones from the freezer, and a batch of spaghetti sauce from my tomatoes from last year's garden. I used a roaster pan this time instead of the pot for the suce, as I saw in one of your previous videos. Game changer! No more THICK burned bottom. Only a little bit in the corners. I get to put away/share 10 pints of sauce and 6 quarts of chicken stock. The guide with the canner also has basic recipes in the back to help you start canning, so you don't have to rely on the internet or buy a separate book.

Enjoy having my memory refreshed. It's a pleasure to listen to you explain the process again.

Thanks Meg for taking your time to show all of us a step by step canning method for broth and beef , it makes it seem not so scary or hard to do by watching your videos .

I’ve canned for years, but I still learned some tips. Thank you!!

Meg, thank you for this video. I’ve been canning for years, one thing you might try is wearing dish gloves when canning. The gloves really help when dealing with all the hot liquids and the hot jars, you can touch the jars and tighten the bands and you don’t feel the heat. Love watching your family grow 💕

Meg, you are an excellent teacher. Thanks for the precise instructions!😀

Thank you Meg. So much attention to detail and the explaining the why of what you are doing. Great job