Canning Meat and Straight Talk on Canning in a SHTF

Ways to can meat and a discussion on why when the SHTF, it will not be the time to try canning. Prep now!

[@perbain]

I totally agree with you. A SHTF time is not the time to try and can. The time is now. I hope people listen. Some will and some won't. Thanks Old-timer. :) I'm one too!

[@mataypar4]

What great video on how to do whole pork loins. Thanks for sharing.

[@oldtimerlee8820]

Love neckbones. Especially with broth. Pick meat off bones & sop broth with biscuits. Put neckbones on grill warming tray when BBQing butts & such. Bag & freeze. Use to favor veggies, especially greens & dried peas/beans. Agree about SHFT. In addition to what you said, if water is off more problems with canning. Can't wash jars/hands/utensils, heat lids, make broth, if needed, nor fill canner with water. Unless large amt stored. If elec stove must have alternative heat source.

[@Dave-vm8rr]

Thank you Mam....Great video....I am a 62 year old single retired man who loves to cook and have something worth while to do....Just started canning and what a great idea for my pork loins....Thank you much, Dave in SC

[@jansan9125]

No games played here ,....... I love it! Thanks for this

[@BornRandy62]

I made a brass tool to check the vent hole. It is just a piece of brass rod that is bent on one end. I drop it down the hole after the lid is on. Then I put the weight on. I have two canners. Old style with the guage and a weight that has a screw down vent.

[@missmamtube]

Wow bar-b-q neck bones ! Yum. I must try your recipe, thank you for sharing. Blessings to you and yours !

[@olered7760]

Thank you 🙏

[@Ammo08]

Very impressive, I learned a lot....

[@TheJeanette53]

You make it look easy. I just bought a canner. This is one of the first this I’ll try.

[@skybirdbird]

wonderful deb... tkx...

[@gpozdol7912]

You Rock. Thank you.

[@jamesturner926]

Sounds like comfort food to me. Thats so important in tough times.

[@brendafegenbush8272]

Thank you I'm new at this and I just love to learn.

[@sheilaphelps6358]

looks great

[@ilovefabricandflowers8543]

Thank you for such a clear and precise presentation. I like how no words were wasted and I was able to understand everything easily.

[@MichellesCraftsandMore]

I hadn't thought about canning the pork loins before. Great idea. I do chicken and beef now thanks to you and a few others :) I have a hot water bath canner, a pressure canner I bought at Walmart, one I am in the process of putting back together (I had to buy a new seal, pressure gauge, weight, and I still need to replace the rubber thingy in the middle (pressure valve I think) as I bought it for $5 at a yard sale and it has the original wooden handles.

[@mmmckinney8317]

Your energy is great, commentary is great, and video angles are great. Very informative and I thoroughly enjoyed watching and learning. Thanks for the video!!!!

[@michswags]

I love a video that brings Several points.. that I already knew...but now into Crystal Clarity.. Its like Ya KNEW it.. but now...Ya know it for keeps!! Appreciate ya!! loved the positive feedback ya gave the girls...

[@1994abbygirl]

Neck bones make great soup.. I use to make OxTail Soup, but can't fin the tails anymore.. very tender.. my mother said, "yeah there tender.. they've been well marinated",.. if you you get the drift. LOL... I had a windfall today, my neighbor gave me about 150 jars.. 5 boxes of that were brand new.. She had planned on throwing them away and thought of me.. Thank the Lord! I am a happy camper today! Even bits and peices are great to have on hand!

[@forloveoftruth]

Wise woman, glad I found you during this tjme. Here we are 7 yrars later, stuff is about to hit the fan. I've been canning for that reason kind of late in the game but not gonna wait till its too late.

[@perbain]

Thank you

[@mollyjoy7820]

I hope you are happy and well! Thank you for sharing ❤️

[@dsbatts2]

I do this too. My local grocery marks down their meat in the mornings, so I get these for a great price.

[@TRICIA7581]

Thanks Deb, good info. xoxoxo

[@Preppermamaw]

I have always canned. In the old days. My maw maw would hot pack meat at turn it upside down. We all ate it and are still alive I am 62 years old and I am canning my own meats. I have cold pack them and heat pack them both the cold packing method is so much easier and the flavor is so much better. Thank you for this video.

[@christiedavis4166]

thank you I was trying to wrap my mind around how to can meat. this makes a lot of since to me. thank you for your time you took to make this video

[@melissagilliam6974]

That was a good video u taught me alot.

[@MrKnap2755]

I use neckbones in my pasta sauce....hadn't thought about canning them. Thanks, Deb....I also can leftovers when I have only a partial load for my canner.

[@CATTSTACEY]

Nice. thanks. I appreciate your lesson. I have been doing leftover meat and new meat but hadn't thought of the packages you just showed. I'm going to do it.

[@daileme1]

Just love you ! made this look so fun, its been over 25 yrs since i canned makes me want to try this ! God Blessing

[@halfwayuphill]

Two thumbs way up, great video, if the SHTF you won't be one of those people frantically raiding the grocery store shelves - you'll be home enjoying a nice meal, that's what it's about.

[@itsmeme5340]

Thank you. I will:)

[@adeleanderson3862]

You have taught me so much!! Thank you🌹💕

[@AussieAngeS]

You are so good Deb and very smart with what you do. I wished I lived in the USA do I could learn off someone like you. You remind me of my mother. Your awesome !

[@callmecordelia1]

Thanks Deb! I wish I could have watched this at the beginning of my canning experience. Coulda saved myself a lot of trouble! Thanks so much for sharing your experience with all of us.

[@debbiecrouch709]

Oh how we miss you❤️

[@baronmag101]

i cannot thank for your helpful insight thank you please keep the videos coming

[@helenafield1524]

Thank you so much Deb for this video. Your honesty about the survival talk. I believe that you are sincerely telling the truth. I too think that for the most of us we will be so scared and under so much pressure because of the situation that we will all be in. I am only now starting to prepare for my family but I have gotten very serious about it and with all of these helpful videos prompting us all along makes it much easier to just get the job done. Kinda like we aren't alone. Once again thank you so much.

[@perbain]

I agree with you. I love them and they will be great for flavor. Thanks a lot!

[@Lookingforblueskies1]

You're so awesome! Thanking God for you Deb... sometimes watching your videos just makes my day!

[@kelliethommes7426]

October 2020 - massive jar and lid shortage!

[@cheekysaver]

I love canning my meat... it gives me a way better shelf life then freezing... and i don't have to defrost... and it is far less energy to cook that 14lbs of meat like that then it is to cook separate meals. Btw Brenda is awesome! I really like her. Thanks so much for another great vid!

[@perbain]

Thank you. I hope all is well now.

[@perbain]

the one and a half pint jars work best but I was out. Thank you

[@Whytrytoimpress]

Hello lady!!!!!Sounds like you are feelng better. You had a rough couple of days there. Those little pork loins are really good and they are economical because you don't have any waste. used them back when I could still cook. don't know if you could do this with canning but you can filet them and stuff with chopped onions and peppers tie it up and bake them. Let t simmer in some Italian gravy ummm would be good!! Take care of yourself...deb

[@1andonlylynda]

I always learn something from you. This time it was using pig neck bones. I didn't know you could buy them let alone eat them. Don't think I could get them around here. I can almost everything but my problem is Don does not like soups or stews so I sure hope they last a long time. The only meat I cook first is hamburger and that makes great tacos and shepherds pie. Don is learning to eat different types of things so as I learn to can he learns to eat. thanks for all the info.

[@Lumberman2011]

good vid Deb, never thought of pork loin

[@hlegan]

Made my day to see another video from you. I'm a lover of canning meats as well. SO easy and convenient to have on hand.

[@briargoatkilla]

Great video. 11lbs for 90 minutes, huh? Cool. I do venison every year the same way...no liquid added just a teaspoon of Lowry's seasoned salt on top. 15 lbs of pressure for 45 minutes...ate a year and a half old jar last week and it was still great.

[@jimmyjones982]

Fantastic video, thanks for teaching me how to can pork. God bless ya and Merry Christmas.

[@sharshar6522]

Deb, if you happen to read this, thanks so much for these videos. They are more important now than ever.

[@Doone226]

Thank you for making a video that helps to alleviate some of the stress of canning meat.

[@Aweber87]

I like you! You make great videos and lots of insight and practicality!

[@BelovedLeah]

dip a paper towel in white vinegar and use it to wipe your jar rim, it will remove any oil/grease from rim to allow a perfect seal.

[@BornRandy62]

in the past month I have canned pork loin, pork butt, beef brisquet. corned beef, beef round roast and catfish. My cousin runs a grocery. When his meat ages out, he puts it into a BOGO freezer, Buy one piece and get a second one of your choice (as long as it is lower price than the first) for free. SO in effect you are getting half priced meat if you choose wisely.

[@2leelouCreates]

Great video! I love canning meat but never thought about doing the neck bones. How nice in SHFT to able to simmer up some super good broth for soup. Add some dehydrated veges and noodles to make a yummy comfort food. Thanks for another great video.

[@somuchtolearn4]

Thumbs Up! A+

[@DanWebster]

very nicely did

[@perbain]

fully cooked ready to eat. Just warm it up.

[@homegirl918]

I'm hoping to start canning meat. This is very helpful. Thanks for sharing.

[@perbain]

Your welcome. Glad you like it.

[@carolynmoody9460]

miss you so very much..please just let us know how you are..may God bless you and your family 💗

[@remnant3333]

Hello, Love your videos. I did can the pork loin since seeing your videos. I also love neck bones so I am going to do some of those tomorrow. I used to add neck bone when I boiled chicken to make chicken purlieu with rice which always gives it a fantastic flavor. I have been canning constantly like you trying to prepare. Thank you for your videos!!!

[@shield-maiden4896]

This video has heighten importance in 2020 with this virus.

[@nhgriff1]

I did bacon today. Must not have been paying attention when you said pack it in, so I wound up with half-full jars. Tastes good though.

[@dawnjohnson8406]

I love your ideas, thanks. Also in a SHTF you don't want to be wasting precious fuel for canning.

[@perbain]

Please let me know how you like it, but watch out because its addicting. :)

[@perbain]

I did . You cannot steam out the vent without water

[@docben556]

That was fantastic. Subbed!

[@ericsgranny8933]

Am going to try this! Love these tenderloins!

[@ImASurvivorNThriver]

You always share great ideas. Thanks for sharing. :-)

[@pamp5797]

Miss you Perbain. I bet you think we don't want to see same old same old but girl we do want to see what ever you want to show us. Please come back. FYI I am an old gal that can still learn new and or old things.

[@BrooklyngirlLovesCrochet]

oh how I miss your videos. where oh where can u be? 😓

[@pedsobpsych]

I feel the same way! She is amazing!!

[@crazydee1955]

She passed away.

[@katherinegeorge2400]

How did you find out?

[@crazydee1955]

@@katherinegeorge2400, I read it on youtube.

[@kathejohnson8794]

I am new to canning and really like to watch your videos, I am attempting canning chicken and meat loaf, thank you for all the videos

[@sharonmcintyre9034]

Very nice. Thank you, I would have cut up the meat.

[@Tami1967]

Thanks for the shout out Deb! Love ya

[@perbain]

I know you will like them. The loins are great and those neck bones are wonderful.

[@LongIslanderGal1]

Thank you, great info, esp for those who have not tried to can yet. ;-)

[@mmcc67]

This is so informative - what a great video :-)

[@henrybittle5234]

thank you, great info. Is it ok to add alittle liquid to the jar, I know it makes its own juice but I like the jars full and then I have extra broth

[@susies1955]

I don't have a pressure canner 'yet'. How much water did you put in the canner? Do you COVER the jars in water? Thanks for sharing SO much with us.

[@dawnjohnson8406]

Deb, I recommend to your listeners to purchase the weighted pressure regulator rings. You replace the weight with it and do not have to stand by watching the canner so closely. I paid $12.00 for mine at BiMart. It saves me so much time and keeps the pressure right where it should be....no more adjusting it.

[@momto3plus1]

great video, never thought to can up those pork tenderloins, we love them around here. will also be trying the pork neckbones.

[@MichellesCraftsandMore]

My mother-in-law is sending me her canner as well, so I will have three pressure canners! I might need to sell one. LOL

[@angelasheppard7197]

Oh wow so simple. No need for big freezer

[@yessme1]

get canning jars anywhere i see them also

[@rhondainnc7255]

water bath canning you cover the jars with water. with pressure canning you only need about three inches of water in the bottom. always refer to the owners manual though.

[@rcwilliams8854]

Good info! I'm new at this.

[@sharonparker7697]

Love your videos, I have processed different sauces and then had difficulty identifying them. I now label with a laundry marker before putting in the Presto. As I live in Australia, park tender loin is over $30.00 a kilo so waiting for cash to try this recipe

[@cherylynn927]

Hi Debbie, I hope all is well with you, miss you! Hugs

[@Fritz0616]

To bad she passed away as the shtf is happening now her knowledge is vital .

[@perbain]

yep!!!!

[@sarahteeach5131]

Great video! I gotta try it! I love canning my own meats. I buy the biggest roast,slice to jar size, pre-fry slightly, add broth and can. It's better than fresh from the oven. Very juicy and tender.To fix I sauté onions, garlic, and carrots lightly, add peas, then add cream or mushroom soup, the broth, and thicken to make a gravy, make a two pie crust recipe, throw in the beef or chicken and have an awesome potpie. Ohh Guess what's for supper tonight? My 15mth old granddaughter loves this dish.

[@las6560]

If nothing else it would be great for soup, stew or beans.

[@sandyk1352]

Oh please come back....I have watched almost half of your videos and I've learned SO much...Please, just check in...let us know you're ok...hugs.

[@teresadean1995]

Dear, I love neck and back bones, they make great neck and back bones and potatoes, My dear mother-in-law shared her recipe with me many moons ago, but no matter how I try, hers were always the best..She always had them made everytime I would go to her home.. Love that woman..I am so thankful I had a wonderful mother-in-law, she was the best.

[@christinahenry7307]

love your videos ... just a quick question.. some of the canners on here say to pre cook hamburger to dry can it... which way is correct?

[@Jlind9335]

My sons think I am losing my mind. Canning and dehydrating everything. Maybe I am. My problem is storage. I need help setting that up.

[@GG-cl3yl]

How do you keep the pressure where it should be once you reach it? Do you need to adjust the flame down once you reach it?

[@Lisaairbnb]

Your so cute!!! I love your realness and down to earth, making canning easy, which it is, nothing to be intimated about. Mmm neck bones, nice with cabbage! I wonder if you can can ribs ?! :) i started canning in end of july 2020 and have way way over 100 jars done! I can multiple things daily. I just LOVE IT, easy peezie