Shelf stable beef brisket‼️

[@libbyleatherwood6940]

That looks great! I have not canned brisket before…need to try this! Thank you!

[@GrammyMidwife]

Libby it is so good! Made some Texas Twinkies with it!

[@JazzyMamaInAK]

Brisket and pork shoulder are on my to-do list. PS: love the samba and salsa interludes 😊💃🏽

[@GrammyMidwife]

@@JazzyMamaInAK thanks for watching!!

[@stevenaamos]

Thank you for doing this! We bought an AllAmerican last year and haven't used the darned thing. Good find on the brisket.

[@GrammyMidwife]

Hope you enjoy

[@donate1sttt]

U will love you A A canner. I use Vaseline instead of cooking oil to put around the rim of top. Oil causes it to go gummy

[@thehealedhomemaker12]

I had mine for a year before I worked up the nerve to use. I used it, loved it, and bought another one. I'm hoping to pass them down to my children.❤

[@lifeiseverything9]

​@@donate1sttt Please do you put vaseline petroleum jelly each time you are using it to canner or it's when you are not not using it, and then you wash it off when you want to use for canning?? Thanks

[@randawagner3287]

You're going to love your all American when you start using it!

[@DiannasHomestead]

Hi Lisa 👋🏼 Dianna here from MsT live today. I've subscribed to your channel and gave you a thumbs up 👍🏼 I'm here learning. Thanks so much for sharing your skills with us 😊

[@GrammyMidwife]

Welcome, and Nice to see you! Hope to be uploading soon. Spring is very busy!

[@DiannasHomestead]

@@GrammyMidwife Awesome I'll be on the lookout 👀

[@pamfontenot6328]

Beautiful!!!!!

[@GrammyMidwife]

@@pamfontenot6328 thanks for stopping by!

[@patriciagates9115]

I am not familiar with that type of weight but I will assume it did not rock because it is a 15lb weight. There may be an insert piece that will pop or twist out to make it a 10lb weight and another section removed to go down to 5, but I really don't know that for certain. Once I've turn the heat down to maintain the 11lbs, the pressure is not enough to lift and rock the15 weight that I have. I use my weight at 10lbs. My gauge canner will hold its pressure between the 10 & 11 mark if I set my heat at the sweet spot, so my 10lb weight rocks only 3 to 4 times a minute. My weight has 5, 10, and 15lb capabilities. All I have to do is remove one of the metal rings to have it a 10lbs. Removing both rings takes it down to 5lbs, which I only use for pressure frying chicken and such.

[@GrammyMidwife]

@@patriciagates9115 thanks for your input!

[@ME-gy6hi]

I don’t understand the ‘sweet spot’. I find that I am constantly adjusting the temp (baby adjustments) up or down. The gauge never stays at a steady temp. My eyes are constantly on the gauge while pressure canning. What are your suggestions?

[@GrammyMidwife]

@@ME-gy6hi there is another weight available that might be helpful. My gauge typically goes above 11# of pressure and I am using the weight that came with my canner.

[@deannamartin6827]

I bought a weighted gauge. I cannot rely on my dial gauge. I bought it off Walmart online. It is so much better than the gauge that came with my presto. Give it a try, it made a huge difference for me!

[@GrammyMidwife]

@@deannamartin6827 I think I will!! Thanks for your input!

[@ME-gy6hi]

@@deannamartin6827 since my post, I did buy a weighted gauge and it’s a game changer! I agree with you, the weighted gauge is the way to go! it works wonderfully.

[@donate1sttt]

I found the sweet spot on my knob in stove, marked it with magic marker and just go by that. Once u turn it down from the loud jiggle, works so no guesses

[@GrammyMidwife]

@@donate1sttt yay!

[@MsTwiththeTea1980]

A lot of delicious brisket

[@MsTwiththeTea1980]

This was interesting 😊never seen canned brisket

[@GrammyMidwife]

It makes for a very quick meal. We made brisket sandwiches Wednesday night and they were so good.

[@pamelathorne9345]

@@GrammyMidwife Please share how you made your sandwiches. I have a brisket in my freezer that came with the beef we bought and I think I'm going to get it canned this week.

[@GrammyMidwife]

@@pamelathorne9345we usually just put it on a bun and add whatever we like. My fave is mayo and horseradish!

[@AllegedFarmer43]

Hi 👋🏾 new follower from Miss T’s channel 🎉

[@GrammyMidwife]

Welcome! Glad you stopped by.

[@vickikenton5439]

If I smoked a brisket and cooked it, and it’s in the fridge, can I still pressure can the leftovers?

[@GrammyMidwife]

Yes you can! It will stay super yummy for a long time!!

[@GrammyMidwife]

@@vickikenton5439 I also have an electric canner (small load capacity) just for canning leftovers and small batches.

[@kellanrevere]

I bet kosher smoked smoke would be good in these

[@MinnesotaBeekeeper]

I would love to see that in person! Lisa have you ever quick seared the meat before canning?

[@GrammyMidwife]

No I haven’t Mike. I might have to try that sometime!

[@MinnesotaBeekeeper]

@@GrammyMidwife Developing the flavors depth through browning caramelization? Thank you for posting!

[@Dorene-vr2vy]

I am sure you have a good reason but I do not understand... why did you cut the brisket into such large pieces? and how did your rendering turn out? Love your videos. :)

[@GrammyMidwife]

@@Dorene-vr2vy rendering turned out great! It made 2 quarts of tallow. Size of cuts is personal preference. Thanks for watching!

[@Betty_Hackler2]

You did not mention about washing your meat first.

[@GrammyMidwife]

It’s not recommended to wash meat prior to canning or freezing

[@teresamoore9094]

But the weight didn’t rock

[@GrammyMidwife]

I find that this particular weight doesn’t but it maintained an adequate pressure.