Homemade Fast Food || Quick & Dirty Pressure Canning 101

[@susantill7362]

You did an awesome job explaining this. This has to be the number one best canning video. I’ve been canning 50+ years and still loved watching this. Even my husband who does help can some said. She is doing a great job explaining this. Way to go love yall.

[@denisewilson8367]

I comment then read some of the other comments. I see you've been canning almost as long as I have & made the same comment. Glad to hear your husband helps you. And you thought the same as I did. Meg does a great job teaching.

[@susantill7362]

@@denisewilson8367 great minds think alike lol

[@johnmcqueen4348]

Wife and I have been canning for 30 plus years and at 80 and 83 this year we canned tomatoes and also made jalapeño tomato paste that we love over black eye peas that we froze! Ben would love the jalapeño tomato paste nice and spicy! Thanks for sharing!

[@radmilamiljanic5977]

Easy, a bit of this and a bit of that and your day is gone! When you have 7435 easy things to do in a day, it adds up! Moms are heroes!!!

[@janetleeharrison]

YES to "More Cooking With Meg" videos!!! My favorite part of the regulars videos is seeing what you're cooking for dinner!🥰

[@shamancarmichael5305]

Nice, calm, unhurried instructions. Well done Meg!

[@sharitswilson]

I didn’t know you didn’t have a dishwasher. Three meals a day and snacks and the processing you do daily and 5 kids? Hero status!❤

[@mariayelruh]

I grew up in a family with 7 kids and no dishwasher. The kids did the dinner dishes and put them away. That included anything that my Mom had washed during the day.

[@Ozarkmountainoutback1]

We have 6 people and no Dishwasher either😊

[@mandapanda1652]

Yesssss! A cooking video! I'm really hoping winter will bring more of these. 💜

[@stephgoldhenritze]

Me too!! More cooking videos please!!!

[@shirleymurphy1958]

Spot on Meg, I have been canning for 54 years and sure would have like too have had a Meg too show me . Love all your cooking and baking segments . God bless .

[@growingmyown]

Your kitchen always look so warm and Cosy, good place to be in the winter.

[@corabankston2244]

Thanks Meg for this video. My mom passed in 1997 and she canned all the time. I was born in 1954 and saw her can everthing all year long. At end of veggies season she put all together for veg soup. Took her 50 pound dried beans and pressured for winter use in different meals. Her favorite was called throw together. It filled our stomachs. You made sure the jars were clean and not nicked. You put the time from growing, prepping, canning and storing do it with care and love. My sister and I had a sister discussion on her last 8 quarts of blackberries. It took special days to use the last ones. Best picked beets , butter beans, fish. Nothing better than your own food. Blessing

[@sharvo6]

Maybe everyone already has such a thing, but it looked to me like Ben needs to make headspace gauges with Holler Homestead logos. Even if you don't want to sell them, they would be nice gifts for your workshop participants.

[@jamjar5716]

Umm, what is a headspace gauge?

[@karenm5681]

@@jamjar5716 Meg picks up this tool and talks about it at the 2:53 time stamp. Mine is plastic. Ben handcrafted that one out of metal for Meg. (It’s the tool that looks like stairs at the tip for measuring how far away the food is from the top of the jar.)

[@pamelaisaiah-aiken3468]

Never feel nervous Meg, I’m learning and you guys have taught me so much . Love all the videos .

[@TobyCatVA]

Pressure canning scares me bigly, but I may give it a whirl now that a person I trust showed me how. Thank you, Meg.

[@a.p.5429]

Its really not hard. Just get the pressure right. I usually sit and read, look at new recipes or putter at something else so i can monitor the pressure guage and make small adjustments if needed. My canner usually holds a steady pressure until the last 5 min or so. Then i have to watch it closely. Weird but manageable problem. You'll love seeing your food on the shelf.

[@joanneganon7157]

Hey Meg, I know it's a lot of work, but many hands sure saved a ton of Chicken🐦. Great job Family👏💝. JO JO IN VT 😆💕🍁💨

[@katehopkinsbrent5573]

Thanks Meg. I’ve not yet brave the pressure canning - water bath and freezing 🤣 I’m CHICKEN!!

[@TheHollarHomestead]

Don’t be! It’s not as scary as it sounds. ❤️

[@diannamc367]

Actually, I've always been more afraid of water bath canning because of the necessity of sterilizing. Megan has helped me with my comfort level there too😊

[@doreenwhitehead4224]

Clear, quick and to the point. We'll done!

[@janicepoole9541]

Meg, I love you and the family. You are a great person 😚

[@Steve-od6hi]

Awesome Meg, you have already helped my wife get over the fear and dread of canning, and in these days it is becoming a necessity. This will help her to do even more.

[@heatherk8931]

I simmer my flats for the same reason. Then you also know they are a bit cleaner. Great video Meg! There are so many who fear this process. But it's really quite simple. Beautiful illustration and narration. I would add: label date and item so in case you can several times you know which should be used first. Thank you great info👍❣🤗

[@TheHollarHomestead]

Ah, yes! I do this too.

[@marking-time-gardens]

Awesome! Thank you very much for making this process so much more understandable! Now I need to get out my brand new pressure canner that I bought 2 years ago and USE it! Blessings on your day Kiddo!🥰🌻🐛🍁🍂❄

[@TheHollarHomestead]

Yes!! You got this! 🙌🏻

[@carolynmills513]

Great job!! The only thing to add...if you are salting your jarred food, do not use iodized salt. Very thoroughly explained. As you know there are things you learn along the way, but great video to help people realize there is no mystery.

[@donnamays24]

I’ve been canning for years…my gram taught me when I was so small I stood on a chair beside her to reach the counters. Your teaching style is excellent…Buggy’s gonna be your wing man very soon lol. Well done Meg! Blessings guys🙏❤️

[@JeanHudson2022]

I have not started canning yet was suppose to be this year and life happened. But I have everything I need. This was the most imformative video I have seen yet thank you

[@wildharewidow]

Great job Meg. I have the same canner and purchased an additional weight assembly from Amazon. I believe the rings come in 5 lb. Increments. Makes it so much easier to control pressure. Love your family.

[@tammykaltreider]

I did the same! I was having issues keeping the pressure at 11 psi. That solved my problems.

[@colliecoform4854]

I did that also.

[@deecooper1567]

Meg, you did a splendid job …. Very thorough instructions as you went👍 I started helping my Mom can when I was very young.. 74 now🤩 and she was like you… very calm when explaining the procedure. And you didn’t act like you were nervous 😊 Great lesson 😉. 👵🏻👩‍🌾❣️

[@tesshomestead8019]

I love canning meats . Looks amazing girl. Great job . I have 2 presto 22 qt canners I call my twins lol . I rock them together a lot . ❤ . GODBLESS you sweetie

[@JustLiving2018]

Great job Meg.

[@kennithompson2398]

Thank you for the canning video, Meg! I love to can up food to make quick meals. There is nothing like bringing a hot meal to the table in fifteen minutes that tastes like I was busy all day with it! Actually, I was splitting wood with dear husband all day. We live so far out that I cannot drive to town in fifteen minutes! I just love it when a plan comes together! You did a great job explaining the whats and whys of canning. Have a blessed day!

[@lauraeifler8275]

I’m so excited to see you canning chicken. This is something I have been afraid to do. I have beef to can as well. Came home and my freezer was open just a little but enough to thaw some precious meat. So guess tomorrow will be the day I learn to can meat lol😂. Thank you Meg for this video!!

[@TheHollarHomestead]

Doooo it!!

[@denisewilson8367]

You can do it, step by step.

[@oliviafox3605]

OH MY GOODNESS! Seven quarts of meat that could so easily have been tossed out with the bones! You are a natural, girl. Thank you so much.

[@carlafawcett6494]

Thank you Meg!! I feel like you did this video just for me : ) ( and the 400 other people who asked ) Bless you . Looks delicious too

[@sarahworkman3223]

Thank you lovely lady. Great canning information.

[@huttonsvalleypermaculture]

Thanks Meg I'm new to pressure canning and a bit nervous so your help is much appreciated!!

[@denisewilson8367]

One step at a time & you can do it.

[@conniebeachy6482]

Excellent! thanks so much for this video! I'm glad you did it!

[@Lmn0660]

That was awesome!!!!! You brought me back, to my childhood kitchen. With my Sicilian grandmother, cooking up a storm. I feel all warm and fuzzy inside. Love it!

[@hector131]

Even if I'm never going to do this in my life, I just enjoy these videos. Thank you Meg!!! Love from Sweden as always ❤️

[@southloupriverhomestead4696]

Meg, Thanks for the video!

[@ellendavis9940]

Thank you

[@scotttracy9587]

MEG!!!!! THANK YOU I've had a massive canner for 5 years always intimidated but I made way to much coconut curry chicken like always my big freezer went down so now I only have a tiny chest freezer I watched this video this morning tonight I CANNED!! ThNk you for your video again I'm so excited now you got me over that hump much love to you and your family they always say if I can only help one person well I am that person so excited to do more my husband is starting commercial bottom fishing I can't wait to find recipes yay!!!!

[@cherylpresleigh6403]

Thank you for doing this video!

[@MAllen67]

This is a Really good tutorial for canning. Great video!

[@faithevrlasting]

Hi Meg, I dont have a sterilization dishwasher setting so I sterilize jars in the oven, 20 min at 225 degrees. They store great hot there as well.

[@pinkythechihuahua3156]

You know when Meg said she doesn't have a dishwasher, neither do I. They never clean well enough for me.

[@kennethgibbons366]

Meg - that was outstanding. I have always said you should be showing your skills in the kitchen. Well done - clear concise explanations and some humor as well - I loved "chicken beyond oblivion" 😃

[@marthasullivan7521]

So helpful! Thank you for taking the 'scary' out of canning! I can't believe that you do ALL this cooking WITHOUT a DISHWASHER!!!! I say NO to that! I say if the family has a tractor! then Meg needs, Needs, NEEDS a DISHWASHER! You deserve a fast washing commercial washer that completes a cycle in less than 15 minutes. You are in my prayers.

[@pjmoody]

"The Hollar Kitchen" I can see it now! Well done. Thanks for sharing

[@JeanneDee-zz5th]

EXCELLENT! Thanks. Now I won't be afraid to try it. You are a very good teacher .

[@teresaballard2137]

Ya done good!

[@marydingus4360]

Meg, your one hard working woman! Love watching what you do!

[@wayneclarke1727]

I wrote the comment below before I even watched...I'm one to read comments...before I watch...Halfway through, I paused to write this... THIS IS THE SHORTEST,MOST COMPREHENSIVE, DETAILED, EASY and inspirational DIY How To that im going to get a pressure canner and jars, beef, chicken, pork etc., and stock my shelves! KNOW THAT I'm SHARING THIS!!!!!

[@colleenj225]

Great instructions! You are correct on simmering the rubber seal. I usually thaw all my meats and fill the canner with variety. I’ll cook the crap out of a jar of tomatoes while I’m at it if I have space.

[@kimg5784]

Excellent no frills explanation- straight forward. LOVE it!

[@orinjoysdad6868]

Meg Rocks in the Kitchen, Hollar!

[@yannoneharris2837]

Loved this video

[@xelamj]

Meg, this is my favorite kitchen video you’ve done yet! I love all the details you gave us. Please if you’re willing keep making videos with the nitty gritty ❤

[@colliecoform4854]

The first thing I ever canned was string beans in the pressure canner. I did a lot of research before I canned anything and it went well. I went on from there. Broth, soup, chicken, beef, stew, etc. Now I'm into one jar meals, easy dinner or lunch and doing freezer meals also. Lasagna rolls are the current favorite.

[@pinkythechihuahua3156]

Whoa! Wait! Did you say LASAGNA ROLLS???? Do you have a recipe to share??

[@colliecoform4854]

@@pinkythechihuahua3156 Easy. Make your cheese mixture a little bit dryer. I add an extra egg and mozzarella and paresan to ricotta. Cook lasagna noodles, cut in half, spread cheese mixture and roll up. Place in a sauce lined baking pan, cover with some sauce and cheese and bake at 350F for about 30.minutes.covered and another 15 uncovered. When completely cooled place two to three rolls in a zip lock and freeze. I also freeze about a tablespoon of extra sauce with each serving. You can make a pan for dinner also but I usually don't. I'll use the extra for rolls and stick with regular lasagne for the meal.

[@pamelastreetman7260]

Great lesson, Meg. Thanks for sharing your abundant knowledge with us. God bless you and your sweet family.

[@SuesSecretGarden3]

Great job quick simple and explained very well. Thanks Meg😊

[@joysikes4352]

Great. Information! Thank you Meg!❤️

[@fionar1656]

Well done Meg.

[@tammiehenry8494]

Thank you So Much for this! I've always wanted to can meat, but have been a little scared. You've made it look so easy. I've canned fruits and veggies, never any meat. Bless you and your family, you are truly Awesome!! ❤️ watching you in the kitchen!

[@diannamc367]

I love canning meat! It's the simplest thing to can😊

[@janw491]

I’m loving my electric canner (glass top stoves and manual canners don’t always mix) it’s one of the rare approved electric canners.

[@diannamc367]

Dials on the Presto need to be calibrated/verified every year. How do you have the electric canner checked?

[@janebarnes4449]

I always thought that simmering the lids was to sterilize them. At least that is why I've always done it. But then, come to think of it, that is when I fill the jars with hot contents and seal them without using a water bath of any sort. Works well for fruit.

[@bncsmom1]

It's really not necessary to heat the lids anymore. They say it is actually not good to heat them, because it can cause the sealing agent to break down.

[@lorieflanders]

thanks for posting this! I am preparing to can my first batch and seeing others do it really helps calm the anxiety! I'm really excited to try this! Starting with waterbath canning cranberry sauce and maybe apples.

[@love-lb4bt]

I watched so many canning videos and hands down yours is the best. It's explained in a simple easy to follow and understand manner without all the extra gibber jabber. Keep up the great job.

[@BiterAvid]

This type of video is extremely difficult to do. Meg, you nailed it. I feel now that I could actually do this. Thank you so much. Perfect edits too,

[@tirashelton4051]

Thank you so much for this!! I hope one day you will start a canning channel! This helped me so much! I am asking my hubby for a new pressure canner!

[@jodiefreeman7613]

It was awesome to watch others preserve food like we do.

[@Bex-rg8pj]

Great video, Meg!

[@SimplyJanHomestead]

Meg you did a fantastic job explaining the pressure canning process! ❤

[@mammaec]

I have been canning for many many years but, on occasions, I will watch videos to refresh my memory. Your canning video 101 is the best I have found. You’ve covered everything. Good job dear!! BTW, I have shared it with four of my kids, hoping that they would can too 😂

[@TheHollarHomestead]

Thank you!! 🥰

[@lyndabuchholz1216]

I found the USDA book online of the USDA site that you can print for free. Could be that the paper and ink would end up costing as much as buying the book. Lots of good info in there!!

[@rosemarycromer903]

Very timely video. My new pressure canner is due to arrive today. 😃 Chicken was one of the first things I was looking forward to canning!

[@pattilovell9980]

Thank you so much Meg for the excellent reminder to have extra gaskets and a guage in your preps! I can't believe I didn't even think of that.

[@faithrada]

You have such a great way of presenting 'scarey' topics.... a real confidence builder. You are a gift. 🤗

[@louisedavidson7775]

Loved this, thank you Meg.

[@dmartin4295]

Good job, Meg! We have very hard water so I always add a good splash of white vinegar to the water so my jars aren't covered with mineral deposits. It works like magic.

[@rachelneely9973]

Thanks for this!!

[@Christiscomingquickly]

Thank you Meg, that was a great instructional video. It makes me want to try pressure canning again.

[@karionhawkins3091]

Thank you Meg❤

[@sandraridley6445]

Meg, I am so glad that you show ONLY SAFE canning information. Some internet sites show really DANGEROUS canning steps. I also love my Presto canner that I can hundreds of jars in every year. Thank you for the video for folks that may have wanted to can but was nervous about starting. A very good demonstration Meg.

[@philipday8588]

Hi Meg you are a lovely lady it is a pleasure watching you cook and feed your family and how the whole family helps out how cute buggy God Bless you all.

[@chylewis5281]

Meg, you are a rockstar! You are one hard working woman. I love to watch you work in the kitchen. We need more videos of you. Please share some of your recipes and more of what it is to be a homesteading wife. Also, Buggy is adorable.

[@kathywills3244]

Oh boy Meg is at it again, lol. Love this!

[@roxannesykes415]

You young lady have taught this old 60yr a way preserve

[@TheHollarHomestead]

🥰 That makes my heart happy!

[@fiendeng]

Meg knows her shtt. This was great!

[@yerneedsry]

YOU THE BOSS LADY, WE NEED MORE OF YOU..AMEN...

[@drewblack749]

You forgot to mention how awesome this chicken will taste! There is no substitute for canned meat like this...and it’s birds you raised. So amazing! Good instructions. And yes. It takes a little doing. But it’s artisanal chicken in the end!!

[@pjkz63]

Awesome job explaining that Meg. I’ve never canned before, I usually freeze things. Now I want to try. Thank you❤️

[@denisewilson8367]

Great job explaining pressure canning.I've done it with my Grandma & Grandpa since I was 7 years old. It's not hard, but you do need to follow the steps correctly. I like using my cooked chicken for fast food also. Chicken salad sandwiches for lunch. Try them grilled with your favorite cheese. Instead of tuna & noodles, use the chicken for 15 minute suppers. Or add taco seasonings and make tacos or burritos. You can chunk your meat or slice it thin for canning. Depends on what you to make with it. I like the sliced for making Manhattan's, that's with a slice of bread or toast on your plate, layer meat on the bread. Cut diagonally and separate the halved sandwich alittle, put a scoop of mash potatoes or rice in between and cover all of it with gravy, made from the broth your meat came with in your canning jar. Great job, Meg.

[@marystrenke3050]

Those Manhattans sound good!!! My dad always ordered roast beef on mashed potatoes and gravy. He died in '95- I'll have to make Manhattans in his honor ❤️

[@wayneclarke1727]

Love the Retro Music!!

[@tinatippin5705]

Great job explaining this, Meg. Loved your Quick and Dirty Pressure Canning title. Thank you for giving it a solo video. I am approaching my first time after about 30 years. Very timely for me. Thank you also for the book recommendations. I have the Blue Book now and will get the other down the road. Well done!

[@melaniemohler3634]

Meg, this is one of the best pressure canning videos I have seen. Thank you!

[@fourdayhomestead2839]

Thank you for the stand alone video. As a "work fulltime away from home" homesteader, I tend to watch topic diy videos. I'll share this one.

[@alystodola]

Just echoing everyone else: WE LOVE THIS CONTENT! 😊❤️

[@angelzhomestead]

Thank you Meg. I appreciate all y'all do to give us the info.

[@thomascallaghan5988]

Absolutely brilliant you make the process look easy with your confidence,you are putting up some great videos.thank you for your precious time kindest regards tam 🏴󠁧󠁢󠁳󠁣󠁴󠁿❤️🏴󠁧󠁢󠁳󠁣󠁴󠁿❤️

[@MKCarol-ms7lg]

You're a natural at teaching.

[@dianebeckner884]

For years I've used my grandmothers pressure canner; made in 1946. I was saddened to find a crack in the bottom this year . I ordered a new canner and it came last week. I started your video this morning and thought to myself "Hmm, that canner looks like the one I ordered". Just heard you say "Presto" and I'm like "yep, that's mine!" Thanks for the added review. As an aside, When my grandmother gifted her canner to me, it needed a new weight and gauge. I couldn't remove the original. Presto had bought out the company that created my canner; National Pressure Canner". So I contacted them. For the cost of shipping the lid to them; then about $14., they replaced the lid and gauge and sent it back to me. I've used it ever since. Because of that, I trusted the Presto name when I was shopping for my new canner.

[@suzanneroberge494]

I think we ALL need a soundtrack like you used to do our dishes by. Last I read they don't require heating the lids anymore, but I still heat them too.

[@patriciaherman6499]

Thanks for the step by step in pressure canning in all my years I've always water bath and never canned meats always to afraid the top would go off like a missile if I messed up 🤪. Now I wish I would've learned before, basically instant meals ugh. Blessings to you all. 😊🇺🇲

[@Deninex]

This is the best, quick and most thorough explanation of pressure canning I've watched. Thank you Meg! ♥♥♥