just canned ground beef today. Was my first canning.. :) did exactly like your vid said. Came out PERFECT. :) was going to do a vid but, had company over and they were loud.. Thank you so much for this video.. I'll be doing another 5 pounds tomorrow. Maybe I'll vid it. Chicken after that and some spuds.. I'm feeling a little more confident now..
LOVE your video! I want to share something that helps me do raw pack.
I find it easier to pack the meat down as I go. So I'll put about 1/4 a jar and pack, then 1/2 a jar and pack, etc. I have had a few jars break and I started to stop at just above the shoulder of the jar. I've not had one break since then.
@TheSheChef Ha! Ha! I sure feel tired when I get finished! I have 2 caners and by the time I get one on the burner, it's time to start filling the jars for the 2nd caner. I have carpel tunnel and my teenaged son has to help me pack them and lift the caners. It's one of the advantages of homeschooling.
Hey, I noticed you raw packed the beef with no water but can I season the beef before putting it into the jar? Oh and I love your videos, Ive always wanted to can my own corned beef, can you do a recipe on that? Pleeeeeaaassssee : )
@6482mita Oh my gosh - let me ask the prepper ladies I know from APN (american preppers network) - I will see if they have a recipe - I wish brisket was cheap enough to can around here! SIGH - Maybe closer to st patty's day :)
Looks good, I have been trying to can about 10lbs of ground beef every payday myself. Plus, there's nothing like having some prepper fast food in the house, lol. Take care.
@minbound Aaaamen - exactly! Coz it's GOOD. Why did I not buy 200lbs in December? Coz I'm a knucklehead. I'm gonna use your every 2 wks 10lbs calculation...
I want to can steak pieces to hopefully take them out and have as steak later? Please let me know if this will work, I am new to canning and will get my pressure canner this weekend. :)
@sherryindera Just cut it into the size you want and do pints for 75 minutes and Qts for 90. Simple, just make sure you have your pressure right for your altitude. I have a the links to the Ball canning book post in PDF on my website if you need it. Hope this helps.
@sherryindera It's just like what Minbound Said! Good Luck and let either of us know if you need help - he's got links to that book - nice timesaver and FREE! He's great!
I don't like the taste or texture of ground beef that has been precooked. So the last time I canned some, I left the ground beef in larger pieces and bearly browned it then added some beef bullion (mixed in water) to the jars. I'll have to try the red pepper sometime. For a person who hasn't been canning very long , you are a great instructor. best canning videos on youtube. Ps love to watch you cook a meal using preps.
@Garrisonpea we don't mind the taste of it , I've cooked with the ground beef preps in 2 or 3 of the videos. I do add bouillon to the water too. I will say this - I like the taste of home canned better than the stuff in tin cans in the stores - and jeez the store bought is super expensive now - really unbelievable...
I have to admit I'm scared of my pressure canner. It was given as a gift to me, but I haven't gotten up the guts to use it--yet. You're inspiring me....slowly. Think I'll keep this vid on a constant loop, lol!
Also, we usually use Real Salt (a sea salt) for everyday eating, cause the minerals aren't stripped out and it's better for you, yadda, yadda. Would that work okay, I wonder, as it's not iodized?
@FringePrincess you can do it!!! I only started in March because someone gave me a crate of oranges and a crate of grapefruit- I started with marmalade, then moved to jam and jelly and preserves then chicken. Baby Steps. Whoever gave you a canner as a gift LOVES you!
thanks shechef u and mr afro keep up these great vids you are appreciated by rookies like myself stay prepared also what is the best places to buy quality meats that you know of for a decent price any info helps
@lamnot85 I've seen people eat home canned - 2 years out. Some of the more seasoned canners say that they've had canned protein between 5-10 yrs properly sealed and stored in a dark cool place. USDA says 1 year - LOL. But you know USDA also approves food with MSG, High Fructose and L-Cysteine. haha.
@AdiroundackPrepper Just tryin to save you the headache of reading through what is mostly opinion lol. I am canning fresh pineapple, baking dinner rolls and 2 loaves of bread and about to start steak Tacos for his Royal Tester-ness Afroprepper HAHA. I hope it's all good at your house too.
@AdiroundackPrepper this is what most canning folks say about it - that the iodized salt causes cloudiness in the jars and a variance in the vegetables or fruit. It "may" also cause a metallic taste. I have not experienced any of that. However, in my pickling - I did use canning salt - which we also keep in our preps - I think we rotate around 50 lbs of pickling salt. We also rotate 100lbs of iodized, 100 lbs of sea salt and maybe 10 lbs of ice cream salt.
@AdiroundackPrepper I've been using it since March - and we've eaten things with the iodized salt in it with no apparent problems. We also have used sea salt and pickling salt. Use what you think is best. I personally think the body needs iodine - but that's our house.
I don't know if it will be any good or not, but I canned some chicken and some pork roast that I found on sale at Costco over the weekend. Keep up the videos. I'm learning and enjoying.
@GaryMule Keep laughin...our price for sirloin was 1.67 2 months ago and ground round was 1.47 - london broil was also $1.50 a lb. Keep laughin...lol - Like us, you better make friends with people who raise cattle so you can get a spring price of $1.25 when they slaughter.
Another great vidoe. Sorry you have been hard at it for such a long time. When it rains it pours I guess..lol I really want to try the meat canning. I know that cold packed meat must be super tender when yoiu go to use it..mmmm..Thanks for bringing us along!
great video....i am hoping to try my hand out at canning too.....i got a water canner but a friend said those are good for veggies and fruits but I need a pressure canner for meats.....is that true or can i use one for both?
I liked the video about the food bargains you got. I really miss those low American food prices. I remember 5 cukes for a dollar in Brooklyn. It is about 2 bucks for one here, so I don't buy them. I've been on a 40-dollar per week (equivalent) for a family of 2 since the '80s but over here in Europe have had to completely change what we eat. Very little meat and lots of vegetable soup. Uprated.
@slobomotion Don't feel bad - my friend who is living in NM is also paying 2 bucks a piece for cukes b/c there are only 2 stores there. It's just ridiculous to pay that much here. We don't eat as much meat as it looks like but I am storing it because we don't want to quit cold turkey! I'll trade you some food bargains for some farmer milk crocks haha. :)
@TheSheChef I keep trying to get someone in the States to pre-sell some items for me. I provide digital photos by email. The pickling and jelly stuff here is amazing, never mind the antique furniture, manual sewing machines in perfect condition, the French are real packrats and granny was off the grid! It would be fun if we could make something happen. It just doesn't make sense to ship items individually, gotta be a whole cargo containter, take 6 months at least to assemble the loot! xo
@TheSheChef I lived in Manhattan my first two years in NYC in the late '70s, and getting any kind of fresh produce there or much cheap food was near impossible. I lived in the Lower East Side and used to buy a few pounds of chicken backs each month. Soup time! Beyond that, it was hell. There were no green markets yet. We had bodegas and canned stuff. Really gross. We were all malnourished. I was able to afford a yogurt every Sunday!
I'm doing this today, but I'm boiling my ground beef because I have 10 lbs to do. I found 93% lean for $2.15/lb today!
reeree4458 9 hours ago
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just canned ground beef today. Was my first canning.. :) did exactly like your vid said. Came out PERFECT. :) was going to do a vid but, had company over and they were loud.. Thank you so much for this video.. I'll be doing another 5 pounds tomorrow. Maybe I'll vid it. Chicken after that and some spuds.. I'm feeling a little more confident now..
cmobley69 2 days ago
I just bought my caner and will be canning for the first time this year.
SewMyWorld 1 week ago
@SewMyWorld WooHoo! Congratulations! I just love canning!
TheSheChef 1 week ago
@TheSheChef LOL well lets see how it goes hopefully i wont burn the house down.
SewMyWorld 1 week ago
Very good video on canning meat.
jdolani 2 weeks ago
Great Video I really enjoyed it and learned a lot about canning meat, Thanks again
1954evelyn 3 weeks ago
LOVE your video! I want to share something that helps me do raw pack.
I find it easier to pack the meat down as I go. So I'll put about 1/4 a jar and pack, then 1/2 a jar and pack, etc. I have had a few jars break and I started to stop at just above the shoulder of the jar. I've not had one break since then.
Keep doing the awesome videos!
Godlyhomeschool 3 weeks ago
@Godlyhomeschool Thank you for the tip - sometimes packing the jars feels like armwrestling! HA - Have a great week.
TheSheChef 3 weeks ago
@TheSheChef Ha! Ha! I sure feel tired when I get finished! I have 2 caners and by the time I get one on the burner, it's time to start filling the jars for the 2nd caner. I have carpel tunnel and my teenaged son has to help me pack them and lift the caners. It's one of the advantages of homeschooling.
Godlyhomeschool 3 weeks ago
Hey, I noticed you raw packed the beef with no water but can I season the beef before putting it into the jar? Oh and I love your videos, Ive always wanted to can my own corned beef, can you do a recipe on that? Pleeeeeaaassssee : )
6482mita 1 month ago
@6482mita Oh my gosh - let me ask the prepper ladies I know from APN (american preppers network) - I will see if they have a recipe - I wish brisket was cheap enough to can around here! SIGH - Maybe closer to st patty's day :)
TheSheChef 1 month ago
Looks good, I have been trying to can about 10lbs of ground beef every payday myself. Plus, there's nothing like having some prepper fast food in the house, lol. Take care.
minbound 4 months ago
@minbound Aaaamen - exactly! Coz it's GOOD. Why did I not buy 200lbs in December? Coz I'm a knucklehead. I'm gonna use your every 2 wks 10lbs calculation...
TheSheChef 4 months ago
I want to can steak pieces to hopefully take them out and have as steak later? Please let me know if this will work, I am new to canning and will get my pressure canner this weekend. :)
sherryindera 1 month ago in playlist Favorite videos
@sherryindera Just cut it into the size you want and do pints for 75 minutes and Qts for 90. Simple, just make sure you have your pressure right for your altitude. I have a the links to the Ball canning book post in PDF on my website if you need it. Hope this helps.
minbound 1 month ago
@minbound Thanks MIN - you are right on!
TheSheChef 1 month ago
@sherryindera It's just like what Minbound Said! Good Luck and let either of us know if you need help - he's got links to that book - nice timesaver and FREE! He's great!
TheSheChef 1 month ago
Next time you raw pack meat try adding a bouillon cube to each pint instead of salt. I use one cube per pint. I especially love chicken this way.
AuntDuddie 4 months ago in playlist More videos from TheSheChef
I don't like the taste or texture of ground beef that has been precooked. So the last time I canned some, I left the ground beef in larger pieces and bearly browned it then added some beef bullion (mixed in water) to the jars. I'll have to try the red pepper sometime. For a person who hasn't been canning very long , you are a great instructor. best canning videos on youtube. Ps love to watch you cook a meal using preps.
Garrisonpea 4 months ago
@Garrisonpea we don't mind the taste of it , I've cooked with the ground beef preps in 2 or 3 of the videos. I do add bouillon to the water too. I will say this - I like the taste of home canned better than the stuff in tin cans in the stores - and jeez the store bought is super expensive now - really unbelievable...
TheSheChef 4 months ago
I have to admit I'm scared of my pressure canner. It was given as a gift to me, but I haven't gotten up the guts to use it--yet. You're inspiring me....slowly. Think I'll keep this vid on a constant loop, lol!
Also, we usually use Real Salt (a sea salt) for everyday eating, cause the minerals aren't stripped out and it's better for you, yadda, yadda. Would that work okay, I wonder, as it's not iodized?
FringePrincess 4 months ago
@FringePrincess sea salt is great, canning salt is great - going forward I will start using sea salt just to be a "good example" :)
TheSheChef 4 months ago
@FringePrincess you can do it!!! I only started in March because someone gave me a crate of oranges and a crate of grapefruit- I started with marmalade, then moved to jam and jelly and preserves then chicken. Baby Steps. Whoever gave you a canner as a gift LOVES you!
TheSheChef 4 months ago
thanks shechef u and mr afro keep up these great vids you are appreciated by rookies like myself stay prepared also what is the best places to buy quality meats that you know of for a decent price any info helps
lamnot85 4 months ago
how long will this food last after being canned
lamnot85 4 months ago
@lamnot85 I've seen people eat home canned - 2 years out. Some of the more seasoned canners say that they've had canned protein between 5-10 yrs properly sealed and stored in a dark cool place. USDA says 1 year - LOL. But you know USDA also approves food with MSG, High Fructose and L-Cysteine. haha.
TheSheChef 4 months ago
@AdiroundackPrepper Just tryin to save you the headache of reading through what is mostly opinion lol. I am canning fresh pineapple, baking dinner rolls and 2 loaves of bread and about to start steak Tacos for his Royal Tester-ness Afroprepper HAHA. I hope it's all good at your house too.
TheSheChef 4 months ago
@AdiroundackPrepper this is what most canning folks say about it - that the iodized salt causes cloudiness in the jars and a variance in the vegetables or fruit. It "may" also cause a metallic taste. I have not experienced any of that. However, in my pickling - I did use canning salt - which we also keep in our preps - I think we rotate around 50 lbs of pickling salt. We also rotate 100lbs of iodized, 100 lbs of sea salt and maybe 10 lbs of ice cream salt.
TheSheChef 4 months ago
@AdiroundackPrepper I've been using it since March - and we've eaten things with the iodized salt in it with no apparent problems. We also have used sea salt and pickling salt. Use what you think is best. I personally think the body needs iodine - but that's our house.
TheSheChef 4 months ago
Great stuff...have to try this!!...Thanks
brooklynprepper 4 months ago
@brooklynprepper don't forget to make extra so when you feed the little troll!
TheSheChef 4 months ago
I don't know if it will be any good or not, but I canned some chicken and some pork roast that I found on sale at Costco over the weekend. Keep up the videos. I'm learning and enjoying.
Kent
therealvirginiawind 4 months ago
@therealvirginiawind we are so flush with chicken - but pork roast sounds great - thanks for the tip
TheSheChef 4 months ago
@therealvirginiawind we are so flush with chicken - but pork roast sounds great - thanks for the tip
TheSheChef 4 months ago
I wont tell you that I canned sirloin that I got for $1.99 a pound, oops I jsut did haha
GaryMule 4 months ago
@GaryMule Keep laughin...our price for sirloin was 1.67 2 months ago and ground round was 1.47 - london broil was also $1.50 a lb. Keep laughin...lol - Like us, you better make friends with people who raise cattle so you can get a spring price of $1.25 when they slaughter.
TheSheChef 4 months ago
@TheSheChef Oh whatever! lol
GaryMule 4 months ago
@GaryMule let me know how that works for you LOL
TheSheChef 4 months ago
@TheSheChef Seriously though you make the raw pack seem so easy. I will try it tonight
GaryMule 4 months ago
Great vid! I need to check my local paper and see what meat is on sale this week and get to canning! Thank you.
vida130 4 months ago
Fine job girl!! Thanks for sharing both ways...:)
MyDaddysgirl44 4 months ago
awesome video!!
willkaren4ver 4 months ago
Nice to know how many lbs of meat you need per 4 pints. Thanks nice video...
OutWestt1 4 months ago
Another great vidoe. Sorry you have been hard at it for such a long time. When it rains it pours I guess..lol I really want to try the meat canning. I know that cold packed meat must be super tender when yoiu go to use it..mmmm..Thanks for bringing us along!
rondygal 4 months ago
I've just recently started to learn canning. Thanks for this great video! It's so informative and doesn't skip steps!
beldamrci 4 months ago
great video....i am hoping to try my hand out at canning too.....i got a water canner but a friend said those are good for veggies and fruits but I need a pressure canner for meats.....is that true or can i use one for both?
love the vids and thanks for making them..... :)
med705a5 4 months ago
omg.. for that much canning i bet you can't wait for an all american.. then you can have 2 CANNERS going on at one time!!!! Triple preps in one run!
brainnoise1 4 months ago
@brainnoise1 I know that's right. I'm almost afraid to get the AA Canner...I already get anxious when I'm down to 2 cases of empties.
TheSheChef 4 months ago
¡love it, looks sooo good!
greatwf 4 months ago
I liked the video about the food bargains you got. I really miss those low American food prices. I remember 5 cukes for a dollar in Brooklyn. It is about 2 bucks for one here, so I don't buy them. I've been on a 40-dollar per week (equivalent) for a family of 2 since the '80s but over here in Europe have had to completely change what we eat. Very little meat and lots of vegetable soup. Uprated.
slobomotion 4 months ago
@slobomotion Don't feel bad - my friend who is living in NM is also paying 2 bucks a piece for cukes b/c there are only 2 stores there. It's just ridiculous to pay that much here. We don't eat as much meat as it looks like but I am storing it because we don't want to quit cold turkey! I'll trade you some food bargains for some farmer milk crocks haha. :)
TheSheChef 4 months ago
@TheSheChef I keep trying to get someone in the States to pre-sell some items for me. I provide digital photos by email. The pickling and jelly stuff here is amazing, never mind the antique furniture, manual sewing machines in perfect condition, the French are real packrats and granny was off the grid! It would be fun if we could make something happen. It just doesn't make sense to ship items individually, gotta be a whole cargo containter, take 6 months at least to assemble the loot! xo
slobomotion 4 months ago
@TheSheChef I lived in Manhattan my first two years in NYC in the late '70s, and getting any kind of fresh produce there or much cheap food was near impossible. I lived in the Lower East Side and used to buy a few pounds of chicken backs each month. Soup time! Beyond that, it was hell. There were no green markets yet. We had bodegas and canned stuff. Really gross. We were all malnourished. I was able to afford a yogurt every Sunday!
slobomotion 4 months ago