Safe Canning: Salisbury Steak In A Jar

[@arnesia557]

Hello, new subsi here! I’m fairly new to canning and really learned a lot from this video. About to watch more. Thanks for sharing. Blessed be!🙏🏿

[@brendarigdonsbrensden.8350]

Debi when I can a solid meat I put broth in the bottom of jar first because I feel it causes less bubbles to happen or get trapped, I still de-bubble and look and check I have even tapped them very gently on a dish towel if I’m not certain I got them all. Probably not everyone’s idea of safe but it works for me. I’m going to try your recipe as it looks like a tasty quick dinner. 👍🏼❤️

[@markdonld9477]

wow.... you look beautiful 😍🥰😘

[@denajordan9947]

How long for quart jars?

[@urbanpreppingwithpam916]

I made these a while back following your exact recipe. They were amazing! I’m back to watch again because I have more ground beef to can. Delicious!

[@DebbiesBackPorch]

Glad you like them!

[@blancaw6280]

You're a great teacher Debbie! I learned a lot!

[@millermdiehl]

Well.. I was going to can meatloaf but after seeing this I am now canning this. Sautéing it now and it’s so good. Had to try some. Amazing!! I added Worcester sire sauce and Dijon mustard.

[@DebbiesBackPorch]

I cannot vouch for the safety of your finished product with those additions.

[@stacysherman6758]

Sounds yummy and since canning at meat times it is a safe addition.

[@RhondaBynum]

hello this is first time I have watched you and I enjoyed thank you

[@DebbiesBackPorch]

Glad you enjoyed

[@fayburton3342]

I watched this awhile back and had forgotten about adding the spices. I used only salt with mine, but I'm sure the broth I used will be flavorful. I hope so anyway. This is a great video.

[@DebbiesBackPorch]

Thanks for sharing

[@melaniemullens1923]

Thank you for this video! We love Salisbury steak but never thought of canning it.

[@DebbiesBackPorch]

Hope you enjoy

[@tamsondarland8951]

Love you my dear friend. Wishing you a beautiful blessed 2022. Love from ky😇👍❤

[@DebbiesBackPorch]

Same to you!

[@janesmith8436]

I used a butter knife and slid it down the side of the jar and that seemed to work well. I have to remember to use the vinegar on the rims this time ! This was very good though so now to make more

[@kimberleecollins8913]

Not being critical, just trying to help you. It's not recommended to use metal as it can scratch or chip your jars, (I know that you're not scraping hard, I get it), if you can use plastic - it will de-bubble a your food and reduce the chance of wrecking your bottles.

[@ellenw4762]

Debi, I just found you literally today. I started using carbquik a few months back and I love it. I made some pinewheel cookies for Christmas this year using the carbquik and they turned out fabulous! Its my favorite cookie! Perfect with morning coffee. I didn't add anything just swapped out the carbquik for the flour and they came out perfect! Just wanted to let you know.

[@DebbiesBackPorch]

Wonderful!

[@crash1956]

This looks delicious. I don't have home canned broth, can I use store bought? Is there a particular brand that needs to be used? I like to buy organic broth when I can.

[@DebbiesBackPorch]

Fat free organic broth is fine according to NCHFP and Ball

[@deanawade5878]

Thank you.

[@theresamcpherson7352]

Thanks Debbie!

[@DebbiesBackPorch]

Welcome.

[@gailkerr3652]

Thank you for this! I thought it could be done.

[@nonstopmom8185]

I have a question - why only dry spices? Can I use fresh or dry onions as well? And fresh or canned garlic?

[@DebbiesBackPorch]

No. To ensure a safe product, you can only add dry spices. Adding fresh vegetables or even dry large bits liked dried onions can change the consistency and therefore change the tie required to safely process.

[@deanawade5878]

what would the canning time be at 10 psi using quart jars with 6 patties in them?

[@DebbiesBackPorch]

90 minutes

[@Stacy_KP]

How long is the shelf life with these?

[@DebbiesBackPorch]

A year is recommended, but they are safe as long as the seal remains intact. After a year canned food loses nutrition and possibly flavor, but it is still safe.

[@maricabledsoe4039]

I have the same pressure cooker and I am a new canner, it that 2-3 inchs after the jars are added??

[@DebbiesBackPorch]

No. Before.

[@kimberleecollins8913]

Question I didn't see you use salt, maybe it was done during a paused moment of video. Do you put the 1/2 tsp of salt in your canning of these?

[@DebbiesBackPorch]

Salt is optional. Uses it if you like. Some broth is pretty salty.

[@surveyguyor8958]

where did you get the information that you can't can raw meat?

[@DebbiesBackPorch]

I never said you cannot safely can raw meat. I said you cannot safely can GROUND meat. That is the advice from NCHFP and Ball.

[@surveyguyor8958]

why must you use dry onion powder and garlic? why can't you use fresh onions and garlic?

[@DebbiesBackPorch]

Again, because that would be an untested recipe. If you want to do untested canning you certainly can. I don't.

[@colleenpritchett6914]

Both those items can be canned successfully, I’ve added and had no issues

[@tamig5119]

Hi Debbie. Can I make beef stock from organic bouillon and use it? Or do I have to buy actual beef stock for this recipe?

[@DebbiesBackPorch]

You can buy stock or broth or you can make your own. You should not use bouillon cubes or crystals. If you buy commercially packaged stock or broth, it must be fat free and not contain artificial colors and flavorings for safe canning. You are generally ok with any organic broth or stock.

[@tamig5119]

Thank you. I have some stuff called organic better than bullion. It says you can make stock from it. It does not say fat free though.

[@DebbiesBackPorch]

I can only tell you what Ball and NCHFP told me. That you may use commercially canned or boxed broth or stock. Ball added that it must be fat free. I have read the ingredients on the Better Than Bouillon organic concentrate and I see very few additives. It is my opinion that if you mix it according to directions, what you have is broth. You may want to contact Ball and ask about that product specifically because my research was on canned and boxed broth or stock.

[@rebeccachambers419]

Why do you have to get the fat out as much as possible?

[@DebbiesBackPorch]

Too much fat can creep up the sides of the jar during processing and prevent a seal forming.

[@rebeccachambers419]

@@DebbiesBackPorch thank you

[@surveyguyor8958]

who said you cannot use fresh vegetable broth to can with? you're canning it twice? that's ridiculous.

[@DebbiesBackPorch]

I believe I explained in the video that I called Ball, since it is a Ball recipe, and that was the advice they gave. I also contacted NCHFP and they have no vegetable stock recipes so could give me no safety advice. Since I have no way of doing safety testing and they do, I followed their advice. That is my normal practice. I try to give only advice that is backed by testing. You are welcome to do your personal canning as you like. If you get sick, it is on you, not me.