Canning Meat (Super Easy Raw Pack)

Keeping some jars of your own home canned red meat on the shelf makes a quick meal really easy... and so yummy!
But does canning meat scare you? If you follow the basic guidelines it is actually very safe ( and much healthier than any commercial product!).
In this video I show you how to can venison, beef and lamb to keep some easy meal components on hand for busy homesteading days.
For the full printable directions, visit the blog post here: homesteadingfamily.com/step-b...
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MORE ABOUT US!
WELCOME! We're so glad you're here! We are Josh and Carolyn Thomas. Together with our eleven children, we are The Homesteading Family where we’re living a self-sustainable life in beautiful North Idaho. Let us welcome you and show you a bit about us here: bit.ly/HFWelcomeVideo
Grow, Preserve & Thrive with us!
Visit us on our blog: www.homesteadingfamily.com
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A few highlights you don't want to miss are our FREEBIES!!
Healthy Healing at Home - Learn how to confidently use herbal medicine in your home with this FREE 4 video workshop: homesteadingfamily.com/HHHyt
Your Best Loaf - A Free 4 video workshop teaching you how to make great bread at home, every time, regardless of the recipe you are using: homesteadingfamily.com/free-b...
Meals on Your Shelf - Can along with me! Learn to can and put jars of a delicious meal on your pantry shelf with this FREE video series: homesteadingfamily.com/MOYS-f...
FREE PDF DOWNLOADS:
- Homesteading Family's Favorite Holiday Recipes - Grab all of our family’s favorite holiday recipes. homesteadingfamily.com/free-h...
- 5 Steps to a More Self-Sufficient Life - Simple steps anyone can take wherever they are to start a more self-sufficient lifestyle. homesteadingfamily.com/5StepsYT
- Thrive Wellness Checklist - A simple guide for healthy living: homesteadingfamily.com/TWC_YT
- Permaculture for Your Homestead- An introduction to permaculture with some strategies for applying it to one’s homestead and garden.
homesteadingfamily.com/PFYH_YT
- Carolyn’s Cottage Garden herb list - Carolyn’s favorite herbs for growing at home.
homesteadingfamily.com/CGHL_YT
- Carolyn’s Make-Ahead Breakfast Casseroles - These easy casseroles are a life-saver for busy weeks! homesteadingfamily.com/MABC_YT
- Your FREE Guide to Preserving Eggs - Grab your guide to preserving eggs with multiple methods. homesteadingfamily.com/Eggs_YT
- 5 Steps to a Healthy Garden - Get an explanation of what makes healthy soil and 5 steps you can take to improve your garden. homesteadingfamily.com/5Steps...
- Save the Crumbs- Several Recipes for using bread leftovers, a less committal entry to bread than the workshop. homesteadingfamily.com/STC_YT
- Fearless Fermenting- A simple guide on basic lacto-ferments. homesteadingfamily.com/FF_YT
- Fermenting Tomatoes - Easiest and fastest tomato preservation: homesteadingfamily.com/FT_YT
- Preserving Culinary Herbs - Downloadable, step-by-step directions to drying, freezing, and salting culinary herbs. homesteadingfamily.com/PCH_YT
- Render Your Own Lard - Grab these easy instructions on how to render your own lard. homesteadingfamily.com/RYL_YT
- Grandma Lynn's Blueberry Buckle - A delicious dessert anytime of year: homesteadingfamily.com/BB_YT

[@cameronnorton5898]

This lady is legendary. Knowing how to feed your whole family from your own skills and resources is the coolest thing ever.

[@Blueice115]

MOST rural families do this and have forever lol it's the city folks that better take heed. Hard times are coming.

[@darthdrawssometimes8451]

Did she not say.... "my husband" went out hunting?? What does she do?? 🤔

[@darthdrawssometimes8451]

@@cameronnorton5898 true dat.

[@savedbygracealone.5602]

@@darthdrawssometimes8451 look behind you, looks like she stays pretty busy.

[@justkenzie]

It's the ultimate "peaceful protest "!

[@NonyoBusinessOriginal]

One thing to add to this video. Add a beef bullion cube and a slice of onion to each jar. The flavor will be unbelievable. I have canned venison for nearly 30 years and it is my favorite way of storage.

[@shana2887]

That's how my Mother-in-law use to do it. We lost her last March & it's important to keep her skills that she learned living through the depression and raising 9+ children on a farmers budget. Getting BACK to the basics keeps her legacy alive. Now that we've bought her homestead it's time to begin gardening for sustainability, canning our meats & veggies, raising animals etc. I've started with chickens bc I figured they'd be the easiest for a beginner who has lived in the city (Army bases) most of her life. I hit the ground running and have never been happier. Who would've known that chooks could help with major depressive disorder? It absolutely does! Thanks for the great video, I'm now a faithful follower excited to learn everything you'd like to pass on. ♥️

[@timchandler4427]

We do the hearts that way .its the best way.

[@jlynnshow5923]

NonyoB Isiness I plan to add a T of lipton beefy onion soup mix to each quart for flavor

[@deweybarnes61]

I use better than boullion...good stuff

[@kylebarfield2603]

NonyoB Isiness in addition to salt or in place of?

[@texlahomagirl9809]

I'm a prepper but have never been good at canning. I live in Texas, so I'm sure you understand what I'm about to say. Being a prepper literally saved my family this past week. It also allowed me to help numerous others that were less fortunate. Thank you for this video. I'm now determined to master canning.

[@Caderic]

The more you practice the more you have in your cabinet!

[@xyzsame4081]

A friend uses clean glass jars and metal lids (you have to work with a lot of attention to hygiene) and fills in boiling hot content, then puts on the lids (rims have to be clean, no residue, no new soiling when filling in and the rims have to be undamaged). One could wipe down the rims with some alcohol (vodka or something). IF the rims are soild during the filling in. The she turns the closed jars on the head - on a towel - lets them cool down, turns them only then and stores them. So that is not the normal canning process that is a short cut. No special equipment needed and you can collect jars. (last year there was a shortage of the special jars and prices went up. People became more aware of the issue of food security and had more time if they did not have to commute or were laid off. If you work with normal jars such shortages are no problem. If you need a lot of glasses it is a cost. If you have glass bottles with a wider opening - think 1, 5 - 2 inches (for instance tomatoe sauce) they can be quite good as well. for instance for purreed content or juice. * jars are washed and clean, lids and rims checked for any deformities or glass rim damaged, warmed up with fairly hot water, then they go into a large pot with boiling hot water and stay there for 2 minutes fully covered. Lids are also in boiling hot water. You need a gloves (idelly thin rubber and then a thicker fabric glove over it. The fabric gloves get wet at some point and then they insulate less. and if you remove the fabric you still have some protection by the rubber glove (spills) and they are also more hygienci. There is a jar lifter - it is a practical tool to manipulate hot glasses of varying diamter, (empty or fulled), that is not absolutely necessary but practical. you need to have everything well prepared, because you want to handle very hot things, fast, with no spills or interruptions. And no putting down your untensils on a normal plate or the countertop (even if it is clean - it is not steril). If you do not have the glass lifter sturdy thongs should help you to pour the hot water out of the glass then, lifting the empty but very hot glass out of the pot then it is immediately ! filled with boiling hot content. the spoon to get the content in the glass must also be "sterilized". Pouring the content into the glass can become a hassle or even dangerous if the pot is too large. if in doubt - do not pour but laddle it out, even if it takes a little longer. The glass being wet is no problem. except if you wear fabric gloves, so you might give it a sloppy wipe down to remove most of the moisture. So you must be well prepared, and have some experience - but then you can process larger volumes in an assembly line style without being limited by the capacity of devices and special pots. If you use canning pots or can in the oven, or do presure canning you only can make one batch, wait ... and then the next one. In case you can a large batch with the short-cut method it can be good if someone helps you. And there should be no distractions - for instance toddlers that would need you. Children have a radar when they notice adults have their attention completely at some work, often they interrupt to get some attention from you, to get you back. And you would try it out with a smaller batch to have the process down and to notice all pitfalls. It is also important that the opening of your jars, and your funnels and the size of the content (larger chunks for instance) are a good fit. Funnels (one or few) that are the right size and preferably in metal are the only investment you need to make. I mean not when you can for the first time a few glasses, but else that is an essentail tool. That can be a small but important detail and can even make or break your success. If you spill, you _can_ clean up the rims - but it adds hassle. And delay. And therefor more chances to have failures. As you take liberties with the safety built into the regular canning process (for the price of some hassle) you have to compensate for that with a very deliberate and careful process. - it is best to not soil the rim of the glass in the first place. Which adds a level of non-sterile hazard. And keeps you from working fast so the utensils have time to cool down, etc. You _can_ clean the rim with a fresh cloth and fresh water, and then you _could_ even use alcohol to sterilize it. A lighter could also help - burning off any bacteria. But you cannot play around like that with 50 jars. The best would be that the cleanup is not even needed, and the filling in is a clean process. and for that funnels that work well with the opening of the glass (large enough that the content can be filled in easily and small enough that nothhing spills) is crucial. Throwing the funnel or funnels at the beginning into the boiling hot water is easy. And if you fill in one glass after the next with no delay, and screw on the lid fast, the funnel stays so hot, that it stays (almost) sterile. Lots of those funnels are plastic but stainless steel would be even better.

[@xyzsame4081]

there are always spores and bacteria in the air and you do not want to give them time to land on the content of your glass. Or glasses or utensils that had time to cool down. The content is too hot (if boiling hot everything in it is dead, and if you have a lid on the pot where you heated up the content, the steam also "sterilizes the air in it and the rest of the inside and the lid. But you also entrap some normal air at room temperature in the jar. And if you have a fairly hot "sterilized" glass and let it sit open for only 5 minutes on the counter because of some delay with cleaning rims from spilled content - more chances for microorganisms. So it is easy and you need almost no special bought equipment but the downside is that you have to be very organized and aware of what you are doing. For instance the funnel you use is also sterilized. If you have to interrupt for a few minutes (answering a call etc.) your glasses and utensils have time to cool down from the boiling hot content - funnel, spoon, thongs go for a short time into the pot with boiling hot water. That is on the stove so if you process more food you reheat that water used for "sterilizing" from time to time (or you keep it at a simmer). Utensils are only laid down on a fresh towel and then covered with a towel, or even better they are put aside in a pot that had been heated up with a little water and a lid on if possible (hot steam). Or you throw them into the larger pot with boiling water. When the glasses are so hot, they will not lower the temperature of the boiling hot content. There are always bacteria and fungi spores in the air and if you screw the lid on the jar you entrap some (the content should be free of any microorganisms) but these are not 100 % sterile conditions. Inside of the pot, air .... Only 99,5 % - so you should be good. By turning the hot glass on its head the air (not much in the glass anyway) travels to the top through the very hot content. So whatever is in the air bubble is also killed, because the air is heated up. So no lengthy canning process, not with a water bath and not with a pressure cooker. I would not use it for meat and fish, that is another category of dangerous. My friend does not can meat or beans (for beans she uses vinegar), but has a garden - so freezer space is premium real estate at the end of summer. She says occasionaly (rarely) something will rot, but you notice. To avoid botulism which is dangerous with food that contains proteines (for instance if beans would be canned) - *_heat it up_* after opening the jar. Search online: the toxin is fragile and destroyed quickly and completely by heat, depending on size of the chunks I would heat up for 5 minutes (1 minute at 80 degree C, so well below boiling point is enough). 5 minutes is plenty if you do not have larger chunks. She uses glasses that would be thrown away (or given to recycling). Friends keep them for her. She reuses them. That _could_ lead to failures when the metal lids have been manipulated to break the seal. Her preserves have a VERY strong seal (much harder than store bought food) despite the simple method (the turning on the head might play a role), so it is hard to open them no matter how strong you are. I often turn them around and put them into a pot with a little very hot - almost boiling - water. Just enough that the lid will be fully submerged) and turn the jar on its head and let it sit for a minute or two. Then drying it immediately and trying to open. Usually I have to do one better: Then carefully inserting a slim blade unter the lid and wriggling just a little bit. The metall lid expands more than the glass, you help it with the knife and then the seal is broken. Usually without deforming the metall lid permanently. She also uses store bought "pickling" vinegar for preserving green beans or beets - that increases safety even more because most bacteria and especially not the dangerous Botulism bacteria can live in that. However I do not like the vinegar so much It's been a while that I canned (I had a pot and special jars from WECK), and I know that quick and easy method only from helping her and from getting jars in exchange for some help in the garden when visiting.

[@xyzsame4081]

If you use that process * the worst case scenario would be that you have mould or fouling or unwanted fermentation (or some salmonella bacteria made it into the content - which however should be almost impossible if you work under clean conditions. Salmonella is also something that is not detected by smell and taste, but it is killed by heat, it does not produce a toxin, it is the bacteria that do harm. As long as you heat up things that contain proteines (some vegetables have levels that would make them a potential candidate for botulism like peas) you are safe. the very potent _poison_ produced by Botulism bacteria (that takes time) cannot be detected, that makes it so dangerous. Acid prevents the bacterium from being active (in case it should have survived in the glass), and heating up destroys the toxin of the bacterium in the very rare cases where it is formed. It is a very strong toxin so very small amounts suffice, that is why you have to be paranoid about it. Else you can take shortcuts - when you compensate for missing range for error (heat, temp, pressure) by working carefully. * But even if not - being extra cautious and aware with the process and regariding sources of contamination can help you to be successful. One source of failure. old rubber rings. Glass rims that have been damaged or lids that have been deformed to break a seal. If that is tiny it may go unnoticed if you do not search for it before you start out. Also: you should not add things like dairy or starches. Not sure what happens if you can a soup that was thickend and has some cream in it. but chances are higher it will be a failure because the starch or dairy could feed bacteria that would not do well if you only can a vegetable and water. Some acid is never a bad idea if it is a good fit for that kind of food. Fruits often have acid anyway. it would be better to can the tomatoe or pumpkin purree and finish it later into a soup. One disadvantage of the method is that you heat up to boiling point. canning as per the rules is done below boiling point (not sure about meat, the canning times are very long but it has to be cooked anyway, if it is raw). I do not think it makes a lot of difference regarding vitamines ....

[@doloresreynolds8145]

@@xyzsame4081 Any slight deviation or miscalculation could cause someone to end up dead using a no-water-bath canning method. That is almost as bad as canning in your dishwasher (NO, your dishwasher does not get hot enough). You speak of food poisoning like it is just a bad taste. As someone who has suffered from a serious case of food poisoning, I can tell you that the poison may not kill you, but you will wish it did. Instead, you cannot keep food or water down, you are exploding out both ends, you quickly begin to suffer the effects of dehydration, and if left untreated, this will eventually cause your electrolytes to go out of balance, which negatively affects things like your heart rhythm, your muscle response, and your ability to think straight. Then your body chemistry is thrown so far out of whack that your heart or your kidneys stop working. Or both.

[@missyanne1621]

Found you yesterday and bought a 19 qt pressure canner today. Just turned the 90 minute timer off of 7 qts of venison, onions, garlic and bullion ! First time ever so I Can’t wait to see how it turns out! Thanks for your clear and concise instruction without the unnecessary “chatting” that so many people do. Wonderful.🥰

[@HomesteadingFamily]

Great job!

[@missyanne1621]

@@HomesteadingFamily it turned out beautifully! Thank you ❤️❤️❤️

[@brianbryant72]

How do u use the stove top for canning

[@heatheraw]

Have you canned ground beef/venison? I am doing quart jars of home-ground elk burger right now so curious how good it is!

[@Shady.Lady.]

Children who are raised with this knowledge are incredibly blessed and a real asset to society. Nice work ! Thank you for sharing 🙏🏼👍🏼🇦🇺

[@anthonythorp7291]

It's a lost art. I only know a couple people who can anymore.

[@karlbuchanan1363]

I am one. My grandparents survived the depression without being cross-eyed from malnutrition. They saw really harsh things

[@chrissyttrs]

I have been home gardening and canning for about 20 years. I will admit I am very saddened that hardly anyone from my generation even knows what a mason jars is. I thoroughly enjoy growing and canning my own food. I have many fond memories from pulling weeds with my aunt and prepping the endless hours of soups to can for winter. I never understand why people say "why go through all that work when it's 0.25¢ at the store" 🙄 if only they honestly knew what they were eating.

[@johnjohnstone294]

@ 8SAILBOATS FOR SALE BY OWNER

[@garywilson6706]

@ "now if they can just learn to put the damn phones down!!" I would "like" this a dozen times if I could and not just the children, but several "adults" too because they should know better!

[@bitsnpieces11]

My father canned (jarred) some Mullet (fish) including the bones when I was about 18, he gave me the last jar when I was in my early 60s. The color was vibrant to say the least, bright greens, blues, yellows and reds. However, the taste was just like it had been cooked one hour before, no spoilage at all. It had been stored in a dark place and was still firm. Edit: I just may get some jars and put some up.

[@Rachel0731]

The same batch lasted 40 years!? Or newer batches?

[@bitsnpieces11]

@@Rachel0731 The actual mullet he put into the jar was the mullet I ate. It had set in the jar on a dark shelf all those years. Just proves a properly jarred food can last a long time. You must have definitely sterilized it to begin with, so make sure to use a long time under pressure/heat.

[@Rachel0731]

@@bitsnpieces11 wow! Pretty impressive.

[@mudfan1010]

Teach us your ways

[@xyzsame4081]

I would definitely heat that up well (heat destroys the poison of the botulism bacteria - just in case - see the CDC site - I saw it at the site of the Robert Koch Intistiute, of course if you have larger pieces in your canned food you have to factor in that the heat must get INTO the larger chunks. It is 1 minute and not even boiling point but that you must have). The poison is complex and needs time to develop (so if the canned meat / fish is old ....) but it is also a fragile poison. Other forms of rot can be detected, but not botulism.

[@mycenth22]

I'm not even sure how I ended up here, but you are really easy to follow and very easy to listen to unlike a lot of youtubers. Thank you!

[@brejaimecastillo8851]

Thats women for ya. Simple, straight to the point.

[@christopherlong9618]

@@brejaimecastillo8851 Easy on eyes also! :-)

[@littleme3597]

I love videos, where you just watch all the action with some lines in print below. This gal is ok, but most just talk too much! Saying things, you don't need to know! You have a spill? 'You need to clean it up first'. Duh. lol

[@KeithOlson]

For *amazing* flavour, quickly sear all sides of the meat in a smoking hot pan before adding to the jars, then use a concentrated bone broth for the liquid. Yum!

[@KJKP]

Can you eat it straight out of the jar after it has been through the autoclave?

[@chrismccloskey2502]

@@KJKP yes. I prefer it heated up, but you certainly could eat it cold

[@laundromatjones4337]

Added safety too! Most of the bacteria is on the surface of the meat.

[@christopherlong9618]

talk to me more about bone broth liquid? I had some italian dish recently with Bone Marrow for first time (every always raved about it, and now I see why, ABSOLUTELY DELICIOUS). Do any bones work?

[@EvangeliseGood]

Oooh top tip, thanks

[@thomaskauffman96]

This gal is telling you right from the book, if you can't listen of understand, then get a canning book for yourself, follow it and you won't go wrong!!! She does a very good job!!!!

[@eckankar7756]

Cold pack is not a recommended method for canning. Heat the meat through first to properly assure the heat will get to the middle of the jar during the pressure canning.

[@barbarabrackett819]

I've been canning for a while now but never had anyone so precise and clear AND a visual aid. Thank you so much Carolyn

[@naobutter8638]

I appreciate the way you teach and demonstrate! You're slow and steady, and very precise with your information, good work! Thank you!

[@HomesteadingFamily]

I appreciate that!

[@nordickitten]

The Blessed Child peeking through the window = PRICELESS Bless You and Your Good House ~

[@nordickitten]

@@shawnt5272 Well Bless You Dear One! I pray you are well and in good spirit ! I miss a lot of things but the children so pure like that is hard to miss for people with beautiful Souls ~ Bless You and Your Good House ~

[@crazyc99]

You are VERY well spoken and communicate your point clearly... thank you much 🙂

[@SuperSaltydog77]

You said that it's nice to have your food stored in different ways, I totally agree with that philosophy. You never have all your money invested in one thing, or all your food in one place. Diversify is your best bet in case of whatever might happen.

[@toscadonna]

We took my grandma’s pressure cooker away from her at age 95 when she forgot about it and exploded beans onto the 20’ ceilings in the kitchen. When I walked in and looked up, it was like a crime scene on the ceiling because it was kidney beans, so it looked like dried blood to me. I asked her what happened, and she looked at me sheepishly and said, “I forgot about the beans.”😂

[@jimathybindlenim6359]

dont forget the beens nana!!!

[@jasminecomer9436]

That image made me laugh.

[@cchaps1937]

😂😂😂

[@FloridaGirl-]

🤣🤣🤣

[@deipweedecuchiekrucher7384]

God bless her. But thank God you took it away and things are dangerous

[@truckerenoch8824]

I'm not a big fan of canned meat, but the corned beef and roast beef in the "Ball Canning Book" are absolutely amazing! The roast beef is great because it's got the au jus right in the jar with the roast beef. 1 jar of the roast/jus and a baguette for instant French dip!😋

[@rlportillo]

FINALLY someone who gives clear information about this process for someone who has never pressure canned...thank you!!!

[@danielmcturk3961]

Grew up around homesteaders and have done a lot of reading and watching on the topic. I have yet to hear bad info from this channel. Makes me yearn for the lifestyle.

[@melissawillard6600]

What's keeping you from trying? Just curious... I was raised in city...now living semi rural..have taught myself many homesteading skills and help teach others and have created 2 non profits here in Ohio...Mending Hearts Sanctuary

[@shaggycar1]

@@melissawillard6600 You can do this living in a city. Just sayn. plenty of antifa running around. oh and the season is year round with no limit.

[@danajessop2835]

I was raised in a city but am now semi rural. I stay here to be near my grandchildren. As soon as I can I would like to build a tiny house and a small homestead.

[@jdurocher9608]

I've had a large garden for most of my life, and I am 70 yrs. old. Even today I have an acre of garden. I do sell quite a bit of veggies. I believe only in organic gardening. Watching Caroline has helped answer many questions on preserving techniques. I thank you for sharing this knowledge, especially with the rising costs of groceries. I plan on doing way more canning ( I do about 500 jars annually now). Buy on sale and can it. love it

[@vickikock3592]

Thank you sooo much for this video. 1st time canner at age 66. My mom did this and made suet pudding which was to die for, so good, but I watched it blow up several times, too scared to try. Now because of what’s going on in the world I have to learn, and your speech on not having it blow up on me made me feel confident. Cross your fingers, I’m doing beef, chicken, pork loin, bacon 👍🙏🤞🤞🤞

[@chadmcmullen4064]

I'm a hunter, gardener, and casual prepper, and I have really appreciated this video and the one re: pressure canning stews. They've given me the confidence to venture beyond the freezer, with respect to preserving meats. Along with your videos and some others, I've been much more comfortable pressure canning bone broth too, and canning beans and other veggies from the garden. I live west of Seattle, and earthquake preparation is important to me and my kids, in addition to SHTF scenarios. Using the propane now - when it's available and cheap - is way better than when it's being rationed and price-gouging has begun. With nutritious, cooked food on the shelf (and protected from breakage), 2500 gallons of water from the well tanked at ground level, a warm house, open forest behind me, and deer on the hoof, I feel much more prepared and resilient than most, and also more cognizant of the weaknesses in my situation.

[@juansalas6259]

OMG... This is so awesome... We need to teach this stuff in home ed in every high school...

[@roggie77777]

Juan Salas do you really believe the government or the elites want an educated self-sufficient population. Schools are created for one reason only to run the machines and to do the paperwork. They don't want critical thinkers that's why America is in decline and will continue until it's ultimate collapse. I hate to say it but it's the natural order of things and we've done a ourselves. We livein the United States of pretend, everything is fake, our food, medicine, education, military, institutions, media and most important our money , everything. I show facts, logic and reason to people and all they say is that can't be true, our government wouldn't do that or I just don't want to know. We will deserve the reckoning that is coming

[@iamkarma4819]

roggie77777 how are the things you said were fake, fake?

[@mwnciboo]

patrick Boever Because he doesn't have a grip on reality.

[@roddoney1194]

mwnciboo Yes he does. Money is based on nothing and is controlled by zionist bankers thru the central bank system. There's a reason why the US invaded all these countries. They refused the US Petro dollar and were using Chinese currency or gold. The whole globe is going to explode.

[@roggie77777]

Lets just put it this way I have a better grip than you, 100 fold. I have worked for the upper tear, in very powerful places. Just because you are in the dark about real issues like the NDAA 2012/2013, the federal reserve being a privately held, part Foreign Corporation, that is not part of the federal government , illegal CIA control of the news called "Operation Mockingbird" and false flag operations like "Gulf of Tonkin Incident" doesn't mean I have no grip on reality. Its more that you like to live in the United State of Pretend... this is just the tip and have been red pilled for 15 years. I can talk to you one on one for 10 mins and you would be crying in the corner because almost everything you have been told or taught is a lie. Best wishes kzbin.info/www/bejne/l5SviGSse7RgaLM

[@bnotdeceived7365]

It is so important to have canned food just in case the electric goes down for long periods. Always be prepared for anything. thank you for this. Gonna subscribe!

[@scottcozart8950]

I'm a avid deer hunter. And just started canning my deer last year. I love it. Wish I'd done this years ago. I like to open a jar spread some meat on bread. Put Dukes mayo. On it with salt pepper and little hot sauce. You talk about yummy.ol boy!!

[@brucenlong]

as a guy that likes to eat meat, I would have appreciated the site of the final product or the reopening of a previous canning and see some serving suggestions. Thanks for the great video!

[@anthonythorp7291]

Commenting as vid started. My friend cubes and cans. He says makes easy quick meal. Heat up, put on potatoes, rice, or noodles. The jar/meat when canned looks gross, a medium brown with smears of white fat but it tastes great. I recommend doing.

[@anthonythorp7291]

@ As a teenager I worked for an old farmer. His wife made everything from scratch, everything. Her whole wheat spaghetti was hard to get use to but everything was delicious. 30 plus yrs later I still remember her spaghetti and bread like it was yesterday.

[@RegineAteliers]

Coat in flour, salt & pepper. Add potatoes, peas, green beans...badabing awesome stew!

[@karlbuchanan1363]

Open cook just like normal. Does look wierd but very good

[@karlbuchanan1363]

Matthew Fogarty - canned beef and home made noodles!!!

[@decab8292]

I am so very pleased to see that some old ways are still alive and well in today's society. Thank you, blessings upon you and your family.

[@gregoryluc2876]

This type of knowledge is worth it’s weight in gold!!! Thank you!!

[@HomesteadingFamily]

Glad it was helpful!

[@hombrenola]

I've just got to say that I grew up with a grandmother who canned vegetables and fruits every year and we hunted and raised food throughout my childhood, but I never knew you could can raw meat. I learned a lot here!

[@Rachel0731]

Same here! My grandma canned but never meat, what a great idea.

[@diannaa6189]

I believe if you teach your kids they take it with them into their homes as adults. I am almost 62 and I was raised canning, freezing, gardening. When I was little we had no zip locks hahahahaha Life is better now

[@willholly7526]

What are zip locks?

[@iheartscaryclowns]

Yup. I was raised when we wrapped food in wax paper and tin (aluminum) foil. No Tupperware plastic containers or plastic wrap. Pyrex or Westinghouse glassware containers for us baby! Old School 😎

[@mistydawn2717]

That's awesome my great grand mother and I did a lot of canning. Yrs ago but never meat. We made jelly every year with dew berrys. I miss that so much💜 she passed when I was 14.it's been 30 years ago. You dear lady filled my mind with sweet memories. I thank you so much!!

[@williamjones6053]

Misty Dawn fine as hell ..my type of white girl

[@djmaur]

It is nice to watch a video where someone knows what they are going to say and doesn't ramble and bounce back and forth on topics.

[@carolfloyd6550]

I absolutely love canning all meat and foul. My mom and I were canning back in the early 1970s.

[@junkmail4613]

Just read some of the comments, and was reminded of my mom gathering us 5 kids and her canning gear, and going camping in Mount Desert Island in Acadia National Park in Maine, and her buying a hundred or so pounds of Fresh Sardines from the boats feeding the canning factory there, and us 5 kids armed with frying pans, cleaning and prefrying those Sardines, in preparation for, and successfully canning them in 8 ounce and 16 ounce Ball Jars. Those were great times. P.S. also Canned fresh boiled Lobster, Mostly Claws and tails. Body meat was too difficult for mass canning efforts, but we enjoyed eating those bodies for breakfast, lunch and dinner. Again, Great times.

[@joemc111]

Junk Mail I was going to ask if she ever canned fish, great stories to pass down.

[@mirandamattia9850]

Omg the lobster sounds amazing! This is my first video I've ever watched about canning but I'm hooked!!!

[@bradfordpalmer2298]

Now that is a grand story! Thanks for sharing

[@junkmail4613]

@@bradfordpalmer2298 Highlighted reply Bradford Palmer 8 minutes ago, "Now that is a grand story! Thanks for sharing" APPRECIATION APPRECIATED. THANKS!!!

[@sandyerby4936]

Love that kitchen!! It says come in rest AWHILE!! STEW AND CORN BREAD ALMOST READY !! GOD BLESS

[@AllOutBible]

Thank you for saying something about the horror stories! I'm in my mid 40s and only just now looking into learning to can as part of prepping because my grandmother told me nightmare fuel tales. And I'm only now getting over my fear of water bath canning! Yours is the first pressure canning video I've been able to watch, and that was 1/2 on accident!

[@joycebrannen1943]

The One Pots are GR8 & you can buy accessory pcs. to dehydrate fruits, etc.

[@Vintagecharm57]

Found your channel 2 days ago (June 2022) and wow - so glad I did!! We’ve been wanting to stockpile meats and this is the answer! I’ve never canned before but always wanted to. You are such an inspiration and your videos/instructions are perfect. Researching a pressure canner today and hope to start meat pressure canning in about a week. Thank you!!

[@brandonschneider13]

Being from northern Idaho myself I have had plenary of canned goods. One of my favorites is canned smoked steelhead or Kokanee. Amazing stuff. Thanks for sharing. We will be canning our deer this year as well.

[@nrgilpin]

very good presentation. she's a natural born teacher. thank you

[@ziggymon2529]

You are right :)

[@legionjames1822]

Yep shes crushing

[@alanj7306]

Great comment. She is very well spoken and a great teacher. Not everyone has this gift. Still, would have loved to see the finished product.

[@bucktalesoutdoors7566]

Canning is a great way to preserve meat, it may look a little odd but so tender and delicious.Thanks for this video.

[@gwenyffyr]

This method works well with poultry also. My mom used to put up chicken and geese with an ordinary stove top canning kettle. Once some feral dogs attacked our geese by the time Mama could get out to the pond 7 of the geese were dead or too badly injured to save. Happily the best part of our flock were safe. Do you know how much work it is to pluck even one goose? After the second one, we gave up and just parboiled the rest till the whole skin slipped off. One adult grey goose will fit in a one gallon Mason jar. We added some thyme and garlic then boiled the jars for 1&1/2 hours. It made the best stew or goose-and-dumplings you can dream about! Mainly though we kept the geese as sort of egg-laying pets. They became friendly and in the case of our oldest ones which Mama hatched under a heating lamp and which imprinted on her, were even affectionate.

[@evilarchconservative2952]

This is perfect for us single people also. I can buy those big family packs on sale and not take up precious freezer space.

[@debrabollas9982]

Evil Arch Conservative I was wondering if this can be done with pre packaged meats.

[@eccomi21]

@@debrabollas9982 it really depends on how it has been processed before packaging. If it's just raw wrapped in foil and cooled or freezed you can still can it. Probably even if it has been pre cooked because that's what some people do anyways. Precook and season it before canning and the taste will be even better once you use it because the flavor of the spices had months to years to settle into the meat

[@MissMaryEmbroidery]

Yes!!

[@jbee4874]

Good call! And can still have the fun lol

[@mikenorman3589]

If u haven't had cold pack venison. This is how to eat it!!!! Heat up, make a gravy then over some taters

[@jime386]

Hardly anybody appreciates the "pop" of a nicely sealed can

[@brianmcbride1975]

Sorry this is a year later. I'm 44 and grew up canning and gardening with my dad. And I still today!! I just hit two deer and was able to keep them. First time ever canning meet. Followed this video and the meat canned is awesome. Canning isn't hard. It's time consuming. It's worth the effort!!

[@IsaacNewton1966]

@@brianmcbride1975 How do you hit TWO deer lol!?

[@brianmcbride1975]

@@IsaacNewton1966 call it odd. I know!! But I got them both. They ran out to where I got the full body on one and the front of the other. Bad luck for the front end of my vehicle!!

[@IsaacNewton1966]

@@brianmcbride1975 I lived in the UP of MI for 4 years. I hit at least 2 deer a year while there. When it's icy you don't even try to swerve. Just take your foot of the gas and see it trough.

[@brianmcbride1975]

@@IsaacNewton1966 I understand. They come out unexpected!! My wife and I are looking for a place up in the U.P. gods country up there. Your blessed to be up there!!

[@davidparker8189]

I grew up in the canning lifestyle, looking forward to getting back to it after 30 yrs of corporate america. Ty for your vids

[@ohsoloco5113]

I love canning my own chicken and chicken stock. A quick supper that the whole family loves is making chicken and dumplings. Make a chicken soup and thicken it into a nice stew, then drop dumplings on top and let cook for 20 minutes. So good 😋

[@HomesteadingFamily]

Sounds great!

[@1tolivethroughit170]

You're such a good teacher, no question at the end with the detailed perfection. Thank you 🤗

[@kyletracey5819]

Had someone from newfoundland canada, a friend, give me a jar of moose. Omg it was just amazing !! Took out and fried few pieces over a few days and was just floored with the tenderness and taste. Gee , who knew how simple it was. And i have a canner ive never used brand new in a box. Dont remember even buying it ! Guess im going to start. Great vid thank you. Liked and subscribed. Cheers from canada.

[@bigbertha4080]

I grew up on canned moose....surprisingly most newfies do not use a pressure canner, but it is safer to use one with meat.

[@segundinadouthwaite690]

NEWFOUNDLANDERS ARE FRIENDLY PEOPLE,

[@debbiee6535]

The first time I realized I could can meet with a couple years ago when I watched her do a stew in a jar Raw. My grandparents and my mother never did meet so I didn't know that you could do that

[@jefferydewberry7659]

Love the video. I bought an automatic pressure canner and have been using it. I did chicken yesterday and now i'm gonna do beef! Thanks for the video!

[@marywilson8584]

Love that you can can outside. I would put in another stove for it. My friends mother had a whole other kitchen in the basement for canning so she would not tie up the kitchen. They had 16 children and put in a big garden and did a lot of canning. My mother in law canned a lot but we never lived by her wish she had left her recipes. She did mince meat out of venison.

[@VànhKhuyênLê]

It looks delicious! Thank you so much!

[@miltonwilliams2382]

Milton here from North Carolina. Elevation 70 feet here -- Very well presented.

[@Ooogie]

I watched this video a few years ago and was just thinking last week that I needed to find it and watch it again. Then it shows up on my suggested video 🤯

[@petervlcko4858]

We do similar canning in Slovakia but instead of rings on top of lids. We have rings that you put on the top of lid with clean cloth and give couple of hits with rubber or wood malet that make lid fit tightly on jar. Then you can do canning in the big pot and without canner. Just water inside pot and cowered by cloth and pot lid. Rest of it is the same. Wait till another day. And if you are afraid of that your meat will gone you can pour tin layer of oil on the top which create film to protect air go underneath. This is how my grandmother did it.

[@HomesteadingFamily]

+Peter Vlčko Love hearing how others outside of the US preserve their foods. The US government would say that method is unsafe, but I know of many people who have done similar processes many generations... Thank you for sharing.

[@petervlcko4858]

Homesteading Family anyway your jar collection looks so tasty :) I would like to you live here in uk and go holidays and left me keys to take care of your house while you're out with the words "you can help your self" :)

[@HomesteadingFamily]

Sounds like a great trade!

[@susansmith1817]

Peter Vlčko In the USA, they also "cold can". Cook the product or pour hot water in it (or open pot boil)and set the lid on it. As it cools it creates a vacuum and seals the jar. It has a shorter shelf life and some people keep them in the refrigerator. In the past, alot of people had cellers for cool dry storage.

[@petervlcko4858]

Susan Smith thank you for information. All of this tasty things makes me think about them and want to munching afterwards. I think old fashioned way of preservation is great no need preservatives and keep everything nice and healthy.

[@matth.9468]

You're an excellent teacher! Thank you for sharing your knowledge with the rest of us.

[@juliebrowning7979]

Thank you. You're video is very comprehensive. I love that you included so many small details that make it doable for beginners. I'm recommending this video to everyone who asks me "how to" during this pandemic.

[@dkcarey1]

Love this older video compared to your new videos, shows how far you've come. You seemed a little timid, now you seem like a pro who you'd see on food network. Love it! Thanks for all the great content.

[@radhavortex2003]

I got here because I wanted learn if and how meat could be canned for my cats so we wouldn't be dependent what's in the deep freezer. For hubby and myself, I'll be looking for your veggies and beans canning! And you've so many other very helpful videos! You're clear and thorough. With so much gratitude for what you are doing that is helping so many of us!

[@jebster9706]

At 10:20, the kid looking out the window. I just had to laugh!

[@fionmor4893]

love the kids waving out the window.... adorable

[@roannabeckwith232]

I appreciate all your time making these videos. Thank you

[@southernsmile5611]

Reminds me of watching Mom using the pressure cooker to can; and yes, she told me all kinds of horror stories of exploding pressure canning incidents. I still have great respect for a pressure cooker ☺️. We never canned meat, but I look forward to doing so now. Thanks for the video!

[@mrbim1954]

Very good video! We ran upon a meat sale and it was a bit much for the freezer so we pulled the old and canned it. 9 pounds filled 5 quarts and 1 pint. Thanks for the easy to follow instructions!

[@martymcmannis9121]

I always used the bath method to do deer. I just let it go for 3-3 1/2 hours. I also heat the lids. Love your setup. Thanks for the video

[@jaysmith8395]

My Grandma said the salt was to help keep it from freezing. We live in Colorado. My kids love canned meat. Great video.

[@ThePerimeters]

Really enjoyed this. Even the kids peeping in the back ground was so nice and made this realistic. Great instruction. Escutcheon the important stuff like not trying to hurry the process and open that pot and using a guard under the jars. Thank you

[@connectingthedots5366]

God bless you and your family. These skills are essential! Just starting to learn how to can. Thank you.

[@acerpalmatum6446]

All-American canner brand. Trust me. Worth the $!

[@udo1033]

Great instruction-video, many thanks for your time and effort. Am new to pressure canning, bought a Presto 23 quarts last week and i'm looking forward to my first Goulasch (kind of stew) canning. Best christmas-wishes to the audience from Germany. ❤️

[@kimwiser445]

You are a very good teacher!! Your directions are very thorough and easy to follow. Thank you for sharing your knowledge.

[@briankadams66]

Started doing this with my venison each season, it's a great way to keep the meat for future use.

[@doriwei5118]

Thanks for another great tutorial, you're a great teacher & as always I'll be sharing your sage advice with my friends !! Be well !!🦋

[@DCB14u2do]

A very informative and exact tutorial. I love canning my meat! Been canning for decades.

[@pfcaraujo]

My friend traded me some cottonwood buds in olive oil for a whole can of bison. Best trade ever!

[@terraranch1459]

Great job in delivering excellent info. Hugs❤️

[@itsLia13]

Your lil baby watching you film outside 🥺💞 my heart

[@arbiter3297]

What a great introduction to canning meat! Thanks for the very helpful video.

[@simplysouthernroots216]

Canning for years!! Never try to can meat Thanks for the video

[@GFStodtmeister]

Caroline, from the video it's plain to see it's winter outside. Maybe canning inside the house would add humidity and heat to the home and help reduce heating costs. Just a thought. Thanks for the great videos on homesteading.

[@cynthiagordon2634]

It's been awhile since I've been able to can, but I'm so excited to start canning meat. Your video really helped me.

[@americanpatriot5105]

Thank you so much! You are one of my favorites to watch! God bless! 🙏❤

[@stevenvlogsnc]

Thank you so much for this video! I am glad I found y’all’s channel. Canning meat is something I had wondered about but never heard of anyone doing it.

[@captainreadingabook]

I'm in north idaho too (post falls). Thank you for the very detailed video! 😁 I got a pressure canner from north 40 about a month ago and I'm excited to get better at canning. 😊

[@geoff8253]

You’re so knowledgeable. Thanks so much. Easy to understand

[@DaisysDay]

OH! I didn't know you could can raw meat. I've done veggies. Yay! Adding to my stores. Thank you!

[@normabumbaugh6929]

We loved the little photo bomber at 10:27. We’re Idaho natives (Coeur d’ Alene and Lewiston) in Alaska. Thanks for the great video!

[@nunyabiznez1025]

This information is definitely "PRICELESS!" I didn't know about preserving meats, wow! I'm going to get started! Thank you so much for sharing the knowledge and clear instructions!!!

[@nunyabiznez1025]

Okay, my husband bought me the main equipment, the "steamer/canner" then asked me what the hell am I going to use it for? LMAO! Anyways, I asked my kids and family to give me wide mouth mason jars of different sizes for Christmas gifts and I bought the tools I need. So, I'm all set and just waiting for my mason jars for Christmas then I will start canning, yay! :)

[@Spottless2]

Wish she'd wash hands crossed contamination.. Love info!! ❤

[@thunderlightning2210]

Thanks for the tutorial. Pressure canning is a foreign country to me. Never talked to anyone who ever did it. A total unknown. Now I’m familiar with how it works and much more comfortable with the idea of one day doing it.

[@carolkantner1770]

Once the garden is done this is my next learning project.

[@rickyreynolds9056]

Will be subscribing!! Been wondering how my daddy done this for years! Didn’t get to spend much time with him but I remember him pulling out jars of deer meat and having supper ready in 3.2 seconds lol good stuff 👍

[@redhottadame]

Thank You! This is the very best pressure canning video I've come across, and I've been watching a lot of them! Totally love that you thought to include the correct sound the giggling weights should {ideally) be making. I finally got myself a pressure caner... now I'm good to go, thanks to you! God bless ;-)

[@teresagreen81]

Blew a modern pressure cooker 🤚 Lid bend under pressure and released all the steam at one time. Thankfully no one was hurt. I have never canned meat so thrilled to see this is an option. Wonderful video!

[@jessicaherbst6409]

I love seeing where you started and where you are now! Thank you for your time and effort in your content!

[@ajsperspective9011]

Beautiful. Thank u. I'm a single man thinking of joining the lifestyle. Love the info.

[@alanj7306]

Same here Anthony. My name is Actually Alan Anthony, but usually go by Tony. Single and getting tired of suburban/city life. Still trying to get my plan together to be more rural.

[@porkcheeks]

I love canned venison. I grew up on this exact thing and miss it. I know you aren't supposed to but my mom simply used a water bath for 3hrs with no pressure. The toughest meat was so tender and the gravy was so mmmmmmm.

[@richardfolkman]

Explain PEPE! Water bath?

[@kevingee4294]

@@richardfolkman on non acidic food you can just cover with water and boil for several minuits.....most vegs.except tomatos.

[@thomasjacobs8274]

You cover the jars in water in a big pot and boil for 3 hrs.

[@crackerjacks46]

I have always used a water bath and boiled for 4 hours. You mean I could have saved an hour all those years before I got a pressure cooker? No freezer, deer on the porch so I canned the whole thing but 4 hours for each batch. The most tenderest meat ever!

[@crackerjacks46]

@@richardfolkman You can water bath. Many of us never had a pressure cooker or were afraid of them so we water bathed at a boil for 4 hours. You have to keep a pot of hot water handy, to keep the jars in the canner covered with water when it boils down by evaporating.

[@ljjackson7106]

Continue rocking the planet sweet lady!!!

[@agoogleuser6402]

You do an amazing job at the teaching, I don’t want to stop watching.

[@paulrice1918]

My wife and I learned how to can meats from my late mother. Our process is quite similar to yours and I can say the meat is delicious and tender. I usually cannot wait to get another deer to can some.

[@frequentfiler]

Thank you for the good information!

[@wildershoney2439]

You are a wonderful teacher! Thank you for your time and wisdom.

[@redcloud870]

This is the first bit of information and video for canning meat. Good information. Thank you!