~Dry Canning Zaycon Foods Ground Beef With Linda's Pantry~

I hope you enjoy this way that you can put back and preserve meat without a refrigerator for recipes that everyone will love. And then Please go to my Wildtree website and look around. Look into the idea of making a lot of extra money. This is a great way to cook with no cost for power.If you would like to purchase an All American Sun Oven get in touch with me to get the best deal I can give you.
Linda's Pantry
9732 State Route 445 #176
Sparks Nevada 89441
zayconfoods.co...
/ lindas. .
www.mywildtree....
audiomicro.com/....
/ lindaspantry

[@lindabair2676]

Thank you for the very clear presentation. I plan on canning beef very soon for the first time.

[@sharonparker7697]

I followed your instructions and the meat is excellent. I have bottled venison, chicken, pork and beef but did not do minced meat until now. Most people who bottled using water said they did not like the taste, but dry canning is brilliant. I was a little concerned about the fat but you can get fat from raw packing any meat so I have no safety issues using your dry canning method

[@lorals2220]

I made this today using your method. Everything went great. I got 12 pint jars with the ground beef I found on sale. The only thing I did different is I canned outside on my Camp Chef propane two burner camp stove and used 75 minutes for the pint jars (per NCHFP recommendations.) I have a glass top electric stove that recommends not to use a pressure canner on it, so I can outside. Canning outside does keep the house cool in the summer time.

[@mountainryder8]

I bought an All American and it's still in the box because I have a glass top stove and figured out I can't use it on the stove. I bought a Camp Chef so I could can. Then I got a Presto which clearly states it can be used on a glass top stove but not a high BTU propane stove! I'm still glad I got the other stuff, but I need to start using it. The Presto works just fine, just can't can as big batches as the All American. Kinda ironic, huh? Thanks to this channel I'm canning Zaycon ground beef tonight. I also have It. sausage and ground turkey that I've canned half and the other half is in the freezer until I get enough ambition to can that up too!

[@stepherini]

I have canned on my double burner Camp Chef for at least 5 years. I have friends who also do this. I'm fortunate enough to have 2 presto canners and a friend who loans me her two. I was able to process about my 80 pounds of Zaycon chicken within a few hours. I have not had any problems with keeping the pressure constant and even. Keeping an eye on the canner while under pressure is a good excuse to sit and relax on my patio. Having multiple canners and the double burner Camp Chef has been a blessing and ideal situation for me. I even move it into my garage on those cooler days and open the garage door a foot or two for ventilation. Very important to open the garage door!

[@nuts4goats545]

I have a glass top stove... and I can on it regularly. As I understand it, the keys to canning on glass tops is that the pot not extend more than 2 inches past the perimeter of the burner and that the bottom of the pot is completely flat and not warped. Be aware that those outdoor propane burners can supposedly cause the canner bottom to warp? I would be very hesitant to put an expensive All-American canner on a portable propane burner.

[@mtnwings]

I watched your first video on dry canning ground beef so I canned up some meat and it came out perfect. I was just so excited that the next day I opened up a jar and used it. Yummy it was so good!!! The only question, does it usually have that bad smell when you open it, when its dry canned? It tasted great, but had a bad smell. Does yours have a bad or different smell, with the meat being dry canned? Thanks, I just signed up for Zayconfoods through you. They have an event coming soon here in Virginia. So excited and will order the meat and dry can just like you showed. But I am concerned about the smell, but it does taste good. I just want to make sure that yours has a different smell also when its opened. Thanks again

[@livingwell4less]

I'm so excited. Just ordered my case of ground beef from Zaycon. I had wanted to do it but was a little on the fence cause the price was just a bit higher than I'm used to paying, until I saw this! It looks so good! Went right over and ordered. Can't wait until I can pick it up next month and can my brains out! LOL Just to let everyone know, they are running a special, for each case of ground beef you order now, you can purchase a case of boneless/skinless chicken breast when they have that event in the fall for $1.49/lb!! Wow...never thought I'd see that price again, especially for high quality chicken! I'm so excited because I never thought I would find a way to buy the quality of meat I wanted for a price I could afford!

[@sheilalove5423]

Just can hamburger meat, beef roast cubed. So excited my first pressure canning. My husband got me American canner for Christmas. Love your videos,

[@divakat8232]

Kind of sad not making the rings as they were, but it's par for the course. I do have to thank you for videos b/c of you and several others you mentioned, I started canning for food storage last year. Started slowly, tomato sauce, dry beef, and apples. This year planting a small garden and expanding my canning items. My son helps and last year's birthday gift from him was an All American canner. Thanks for helping us to become better prepared! Also love the meal vids- that's next trying new recipes! Thank you again

[@MrMunchiemo]

Good job Linda!! I always enjoy watching you.

[@tangojoe9694]

Great video Linda, your canning hot to's are always fun to watch.

[@ShariMason-Sewn_in_Sunshine]

Linda, you have sooo inspired me to start canning/preserving. I can't wait to get started! I think I've watched all of your videos on the process! Thanks! xo

[@TheBamamom2]

Hey Linda, Another great video. Just finished canning my ground beef last night. I cant thank you enough for turning me on to Zaycon we love their products and dry canning ground beef is the only way to go. We never liked the texture of the beef when canned with liquid. So thanks and looking forward to more great videos.

[@stephaniejoyce6896]

I watch your canning videos over and over. Love them! I have 40 #'s of zaycon ground beef coming in a few weeks and am planning to can it up. I'm doing some like you did here and also want to do some more Chipotle beef and probably some taco meat.

[@thesupermom1975]

I just checked out Zaycon and I can get the chicken breasts (they didn't have any ground beef available in my area) for 3 cents less per pound at Sam's Club and I don't have to buy it in a 40 pound box like at Zaycon. I buy 10-11 pound chubs of ground beef at Sam's for about $35 and proceed to slice it into 8 even sections as it takes more than a pound of ground beef to feed my boys (and hubby)...and this is the lean 90%/10% meat.

[@cinnamongirlscafe6441]

Just canned up 17 1/2 pts of ground beef. I used a 1/2 pt on wed so I would of canned 18 1/2 pts. We don't eat alot of meat so 8 oz is good for us! Love the video's ! Take Care!

[@ElfDef13]

Also just a quick tip, you can add whatever seasoning you want in the jar and during pressure cooking\canning it will distribute throughout the jar. I did this with chilli seasoning and taco seasoning and it cuts an extra step out later when your in a hurry.

[@BornRandy62]

I buy burger in tubes like that too. I usually take the tube and cut it in half for two 5 pound chunks, Then I either cut each of those into either one pound chunks or maybe a little bigger. then they fit into quart ziplock bags for the freezer. I dont spice my jars of meat. I never know where it is going or who is going to eat it. All of my turkey soup ended up getting sent to sick people. I got my empty jars back so I know that it didnt make anybody sicker than they were :)

[@stephaniejoyce6896]

I'm watching this at the right time I guess. I have to clear out my freezer to make room for zaycon chicken breast and I found a bunch of ground beef.

[@NCReb1951]

Sweet! I will get my canner in the spring, I will give this a try. Re guards from NC

[@WhippoorwillHoller]

What is your opinion on dry canning and how it taste, do you still do it? What about dry canning taco meat.

[@wooprepper34]

Hi Linda, I have a canning question for the canning guru. My pressure canner weight doesn't jiggle as it is a 15 lb weight..so if I have to process something at 10 lbs of pressure, is it ok as long as my gauge shows 10 lbs?

[@namastejulie]

I just love your vids. Such great vid!

[@AussieAngeS]

Looks great Linda. I almost died when I sae the size of that meat roll 0.0 wow!

[@rickbsu]

I tried your method of dry canning ground beef when I saw your video on this topic last year. Tonight I opened a jar from April of last year and it was fantastic! It made a quick taco dinner and tasted as fresh as the day I canned it. Thanks for sharing!

[@livingwell4less]

Good to know as I just ordered a 40# box myself and am going to dry can most of it!

[@davericker5110]

Thanks for the tip for canning bulk hamburger. I so wanted to take advantage of Zaycons deals however i have a very small Freezer. I will know what to do next time!

[@barbaranelson5177]

Thanks for sharing the meat packages there so much cheaper than our local grocery store

[@kdstfrench1]

thanks for the video. i jave canned hambuger wet and dry and i fefinetly prefer dry pack method. i have created an account with zaycon foods thanks to you. i live near houston. the events that they have scheduled in my area dont include hamburger but hopefully in the future thay will.

[@divakat8232]

I had the same thing happen to my rings and the rings have only been used once before. I was wondering if it has something to do with the escape of beef juices and reacts with the metal. All my seals were tight and I ran the rings thru the dishwasher afterwards and they were slightly better looking, but still wonder what the deal is. Is it a change in the metal? Soap I used to clean the rings? Mystery I would love an answer to.....

[@28bull]

How long will the dry canned ground beef keep? Would there be any advantage to draining the liquid and blotting the meat dry before putting it into jars-my thought is fat going rancid is a limiting factor in canning.

[@chevypreps6417]

Nice demonstration. Do you still prefer dry canning your hamburger like you did in this video. Thank you.

[@deedeemooreco.2304]

Thanks for referring Zaycon, Linda. So far I've got the ground beef, bacon, sausage, Alaskan Cod, chicken breasts, thighs, wings, and just ordered the whole chickens (new) and more bacon (my hubby loves Zaycon bacon). I might have forgotten one lol. I've canned half and froze the other half of every thing. My pantry is stuffed! I watched yours and Perbains video on canning bacon and did the same. I opened a bacon yesterday (last jar) and it was fabulous for bacon gravy and biscuits. If you check on Zaycon, check out the whole chickens, they're new. Cut up some to can and freeze some? Any suggestions on that? Thanks again! I so look forward to your videos.

[@deedeemooreco.2304]

Oops, I forgot to mention the date 10/6/16 that I got the notice from Zaycon about the whole chickens.

[@LindasPantry]

I just ordered LOL Thank you :)

[@luisagreen9394]

Looks so delish thank you

[@marilyn4888]

What’s your take on the fact that this is not a safe canning practice? Also wondering where the liquid comes from and why some don’t seem to have liquid. I’m new to canning

[@markemert6902]

Linda, I would LOVE to try this for myself but am concerned about the fat turning rancid. Do you drain and rinse the meat after browning or is it not an issue so long as you use 93% lean ground meat? Thank you!!

[@shulaatlanta]

I've been canning ground beef for about a year now, and the fat left in it makes a white ring around the top. It is the tallow and I have never had any issue with any of it ever getting rancid.

[@onlybev1]

Hi Linda, wanted to let you know I went through you for my Zaycon orders. Hope it helps. Got the ground beef and looks and tastes wonderful. Thanks for the tip. Bev

[@LadyWolf6692]

Quick question - how is the texture of the ground beef when you open the jars? I would love to try this but have heard the canning meat gives it a weird texture.

[@Booger500us]

I mean c'mon...this is awesome!

[@laurynkruger7479]

If I use pint and a half jars is it still 90 mins cooking time?

[@tonicopeland8198]

Hi Linda, I love your videos..I was wondering if you could do a video for butter nut squash. Im a newbie. Please and thank you

[@thetoecutter3269]

I subscribed just keep from cleaning my bedroom 🙃

[@barbaranelson5177]

I singed up for zaycon too I do t know what you get but I hope it helps

[@lauracarlan7070]

Hi Linda. I've been enjoying your videos for about a year now, and I've learned a LOT! Thank you! Since you have experience with wild game meat, I was wondering if you have ever dry canned ground venison. The only recipes I've found on the web for canning ground venison use broth. Is that due to the gamey taste or is it the only way to can ground venison. I thought I'd ask the only expert canner I know--and that's you! :)

[@ieidddjduud5080]

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[@Tinkerbell31326]

Linda did you hear that Zaycon went out of business June 25, 2018. They honored my order of pork loin on June 26th. However I have not receive a credit for 4 future orders yet. Are you experiencing difficulty with re eiving credit.

[@beckygrimshaw2145]

? I just canned this ground beef. I packed it but the meat shrunk to almost half. 73% lean/27% used. Any suggestions? 10# made 13 pints

[@chevypreps6417]

I would recommend at least 80\20 or above.

[@sharonparker7697]

Monnie I am unable to lead photos for you but the Blue Ball Book gives step by step instructions

[@willow7233]

I thought you usually waited a little longer after you took the lid off to cool further, in your other videos you did this and said you preferred to wait.

[@claudettemonty4077]

How many time for half this jar?? I am French so I am always mixed up with the name of the jar size but half that size?? This year I am widow so now it's too big: I will eat the same meat for one week!!! 😂😂😂

[@lorettamay1461]

Hi Linda, i am in California, do you know if this Zycon co. Is available to me? I cant see your links to it. Not very tech savvy.

[@LindasPantry]

They Ze Khan went out of business over a year ago

[@brighterdaysfarmgarden8488]

How many minutes do you do for pints?

[@mmcc67]

75 :)

[@tinawatkins2128]

Please let us know where you got the meat

[@sandravanalstine9535]

Please were can I get a widemouth mason jar vacuum sealer

[@lhud4285]

On Amazon. I just bought them…one regular and one wide mouth vacuum sealer lid.

[@ericashomestead5404]

Im getting about 25lbs of ground pork can I can it the same way as the beef?.

[@lorals2220]

The NCHFP says that Bear, Beef, Lamb, Pork, Sausage, Veal, and Venison times are all the same for ground meat. nchfp.uga.edu/how/can_05/ground_chopped.html . They do not use the "dry" method, but everything should work out as expected. Check out the National Center for Home Food Preservation website and see what you think is right for you when you can.

[@yarnprepper]

Can you can ground beef without a pressure canner?

[@davericker5110]

NO!!!!!, canning meat with out a pressure canner. If you do you will make you and your loved ones sick.

[@yarnprepper]

Thank you! Unfortunately pressure canner is out of the budget

[@livingwell4less]

yarnprepper Look on Craig's list or Ebay! I bet you can find one for a great deal! Don't worry about getting top of the line. People seem to love even the Presto's that I think are very reasonable. But if you buy one used just make sure you get the gauge tested and inspect the seal before you use.

[@overit6969]

Yes! It's been done in a boiling bath for decades. Before they ever came out with pressure canners.There are videos here on YT showing you how and for hire long. It has to be in a rolling boil waterbath for 3 hours.

[@lorals2220]

I used your link to sign up. Sadly, they do not have events in the near future near me that involves hamburger. If they did have one, I would have canned all 40 lbs. The price is right, I just can't get the type meat I want.

[@terryteague164]

same here....chicken and hot dogs....big thrill linda.

[@christinafoster1922]

Keep an eye on them. They do different events at certain times of the year. There were bbq classics in my area recently.

[@clmierau]

I signed up but unfortunately there is nothing in my neck of the woods soooo, no Zaycon for me ! :-(

[@susannamcintyre]

It is good that you sign up though because if enough people in your area sign up, they make it happen.

[@djprater49]

Linda can you do meatballs like this?

[@kostassiozos6293]

I prefer buy locally.Buying your food locally is good for your local economy, good for family farmers, good for your family’s health, and good for the environment.Local food is fresher and tastes better than food shipped long distances from other states or countries.Knowing where your food comes from and how it is grown or raised enables you to choose safe food from farmers who avoid or reduce their use of chemicals, pesticides, hormones, antibiotics, or genetically modified seed in their operations. When you buy local food, you vote with your food dollar. This ensures that family farms in your community will continue to thrive and that healthy, flavorful, plentiful food will be available for future generations.Only 18 cents of every dollar, when buying at a large supermarket, go to the grower. 82 cents go to various unnecessary middlemen. These large-scale, agribusiness-oriented food systems are bound to fail on the long term, sunk by their own unsustainability.

[@kathleenmurphy3226]

Can you water bath them

[@chevypreps6417]

Definitely not. All meats and fish must be pressure canned. Do some research.

[@marilynj9194]

Why does title say dry canning?

[@barbaranelson5177]

Seeming a lot more liquid this time

[@Allheadingtosameplace]

I am a microbiologist for usda Dry canning is dangerous You are risking botulism Please follow guidelines they well tested