Pressure Canning Swiss Steak

[@redlight101]

You really need to do more videos. This was great!!!! If you have any more canning like this please share.

[@roma2244]

Thank you! I really loved watching this. I learned a lot!

[@710LENNY]

Based on the cost of Clear Gel, I would just can it in beef broth (well, maybe some mushroom stock) and then thicken the juice with a tbsp of corn starch or flour when I opened the jar to reheat. And I might omit the flour when browning the meat, just use butter for the browning. There are other coating options that are more canning friendly. There is also the tomato base sauce option. Forget what they call that. Time to go back to Good Eats and the Cubing a Round episode.

[@angelal6700]

Looks absolutely delicious 😋

[@karolmarino7526]

If you put your high temp clear jell in some cold water and shake or whisk it well before you add to the pot, there will be no lumps to chase down. Save a ton of work,

[@RetiredLyfe]

You need to try cutco knives, way better than what you got going on there

[@nickwilson5637]

Put a slightly damp hand towel under your chopping board, it will stop it slipping around

[@thatcanningguy1301]

I thought about that; but I was also doing a lot of flipping! Actually, it's pretty warped. I need to replace it! But, yes, good suggestion!

[@bigal5255]

You cannot safely use flour when canning.

[@saadfoodsecrets9883]

May Support to your Channel

[@lindaromas]

I thought Swiss steak was tomato based, you sure you aren’t making Salisbury steak?

[@colleenpritchett6914]

Salisbury steak is made with ground beef

[@debiscooking9770]

Only one video??