nice kitchen love the large stove I use ball blue book alot and have never had a problem
I also get old cooking canning and preserving books at yard sales if you have a chance to read some they have great info and easy to follow instructions
Nice Job, My wife and I started this about 2 years ago and we now have 200 lbs of meat (I just cant live on rice alone) We have veggies as well. Everything comes out of the jar shredded but it works great for Burritos and such. Try Corned Beef around st. Pattys day MMMMM mmmmmm delicious! The cool thing about this is you can make quick meals and rotate and then only buy meat on sale! Good work!
I lost a can of chicken recently. It did not pop when I opened it so I threw it out. Make sure you wipe the rim of the glass very well with a paper towel before you put the lid and band on the jar. I think the can I lost was because it was over filled...
Hey you did a great job! The only thing I would suggest is that once your canner comes up to temp. turn the heat down a little. The weight only needs to rock gently and will "spurt" a few times per minute. It's much quieter that way. :)
@vtpaladin Haven't tried it yet... in about a week I'll try the first. Few days gone buy and still looking sealed good. I'll throw an update in one of my upcoming vids. Take care-
GOOD JOB POP! Thanks for sharing your journey with us. I was nervous my first time canning too and I did it as a kid with my grandma and then canned for the first time by myself in my mid 20's and now I can using the same canner that my grandma taught me to can with, it's ancient but still does the job!
@armywifeprepper Thanks AWP! I'm excited about all the different things I've been thinking about. Wish I was brought up on it, but I'll teach it to my girls for sure.
Great job! I pack chicken raw, no need to add broth. It will make it's own as it cooks. I put a little sprinkle of powdered bullion in each jar. Chuck/bottom round I also raw pack. Great for quick beef stew. The only meat I cook first is ground beef so I can drain off the fat. SO convenient having cans of ground beef. I also skip sterilizing jars and just run them through the dishwasher when pressure canning. For water bath canning I still sterilize.
you can cut the end cut of a chuck roast and make it look just like a rib steak. If you can find a nice marbled chuck steak or roast to cut into steak you will get a lot of the same flavor but a lot cheaper. Love the videos keep them coming.
Potatoes go to the store in huge bins, I mean HUGE. They bag them up there. Some stores (haven't found it at Costco) have older potatoes in those bins. The store bags them there and the older potatoes get put in the bottom of the bag. Stores figure by the time you get to the bottom you'll think you didn't use them fast enough. When checking a bag of potatoes, check the bottom of the bag :) Hey, pints are 75 minutes for chicken, so half pints at 75 would be good.
@Rhiahl Thanks for all of the canning info and your support. I did not know that little tip on the potatoes, I'll keep an eye on them. The big Costco 20 pound bag seems good all the way to the bottom.
I canned over 50 pounds of potatoes a few years ago. They turned out great. I did not pre-cook or anything. I simply cut them up and put thin in the hot jars with hot water, sealed and canned. I also do not add salt to my canned veggies.
what a great feeling it is to have them come out good , i havent canned much but i have done some homeade chili and the older it get the better it taste go figure lol cant wait to see more God Bless
Looks like it turned out good for your first time. I haven't tried out my canner yet as I'm trying to research as much as I can before I start. I'm the most nervous about canning meat since it seems to have the most potential of going bad in storage. Thanks for sharing.
@averageprepper I did the same thing, but I put it off long enough and the growing season is coming fast this year. I'm easing into it and it feels great. Take care AP
Well done my friend. Next time try the cold pack method and compare the two and see if there is any difference. I always use the cold pack method for pressure canning. You don't even need to boil the jars when you pressure can cause everythong gets up to 240 degrees including the jars. Just washed in hot soapy water. Saves time and energy (your energy). :o)
Nice Job Pop.... Didint hear you say it but a cap full of vinegar in the canner water will reduce the hardwater staining. I have the same canner, love it!.... also , once your canner comes up to temp, you can reduce the heat so the wieght isnt in constant motion, thus is far quieter... just a thought... good work my man!
@SoCalPreppers I did put just a little in the first batch, but forgot on the second. they both came out clean with just a little white rings on the top. Good tip on the temp, I'll play with it a little next go around. Take care SoCalbrotherman
lol You had the same "unsure" tone in your voice as you were doing it. I had the same feeling my first time pressure canning. I think my first video was chili.
One of the reason you fill the jars with water in the pot ( to heat the jars) is if you don't, when you put them in the water they'll topple over all over the place (i.e. they'd float!).
:-)
After a while you get your own rhythm/order/pace to it. It just all seems to come together. :-)
My favorite beef for canning is Sam's Top Sirloin Tip Roast. I use the raw pressure method. I like the taste if that cut. I also do ground beef, but you have to cook the ground first and then pack in hot water and ofcourse pressure can. But it is handy to have the ground beef ready to go for tacos and such.
great job i did potatoes my first time pressure canning and it was a major FAIL !!! lol all the fluid came out of the jars but have had better luck since i hit up the turkey sales on thanksgiving and canned up alot of turkey so keep up the good work and can everything you get ahold of lol
Good job Rob, you've been broke in, canning sure is a good way to save some money and I like your canner they look so industrial I've got an old Presto that been is use for years but it still works good. You know lately I've been commenting about things I've had for years, man I must be getting old.. lol
I must admit I answered tour question at the end out loud lol Felt like we were chattin for a second LOL You did one hell of a job though sir! I dont have the equipment yet but the day I have it i'll take a stab at it!
that's awesome brother...just great...the only thing I see you could have done was regularly pints run 75 minutes so you could have run them that long instead of 90 minutes...someone might have already said that...but either way they're good to go now...glad you got over that hump brother...
Congrats!! I just got the same canner a few weeks ago. I canned 22 half pints of chicken breast yesterday. I did mine for 75 minutes. Isn't it liberating to can your own stuff?
check this out... Smart and Final has ribeye for about 5.50ish a pound(calif) but, you have to buy something like a 15 pound chunk of meat and cut it yourself... Was around 90ish bucks.. I love ribeye... :)
@cmobley69 That thing is loud, I guess if you do it enough, you get used to it, but man that is annoing at first. That can cut it back a good bit. That is a killer deal on rib eyes. I'll take mine medium rare please! Take care Doctor-
Great vid. Plus one on the first posts recommendations! If you have the Blue Book your covered. It's all about food safety. Isn't it exciting when they go tink. I just do some cleaning up and wait for the sound. Please remember pressure canning isn't a set it and forget it. I rarely even leave the kitchen. Keep up the good work and stay safe!
You did good Pop. Hope my canner grows up to be as big as yours one day ;) Its a good feeling looking at the completed product, and thinking, I Did This! Enjoyed as usual brother.
@john762x39 I did on the first batch, but not on the second to see what would happen. all was pretty good with both. I am getting excited if this workes out! Love learning new skills, take care John-
I have pressure canned over 2 yrs of beef stews, chili, salsas, pork, turkey, beef. I am vegeterian, it is all for my husband. I enjoy canning.. The Ball Blue book is the BIBLE of canning. Also, please be careful about "Advice" ( AKA recipes), you see here.. People are canning butter and that is a HUGE NO!! Dairy can't be safely canned! Univ, Of Georgia has great and safe canning advice, only ose trusted sources and nEVER Modify recipes. You don't want Botulism, etc I have a All American 921!!
@savgal1211 Come to the dark side!! I could never be a Veg, at least I never tried. Thanks for the advice and good for you to take care off your man! I admire your talent, I will keep at it and practice often. Love the 921!.. First try... first love, Take care Gal!
nice kitchen love the large stove I use ball blue book alot and have never had a problem
I also get old cooking canning and preserving books at yard sales if you have a chance to read some they have great info and easy to follow instructions
jethrob34 1 week ago
good job only with potato you dont have to cook the potaot before canning when you pressure can it will cook as it cansbut good job
showdust 1 week ago
Nice Job, My wife and I started this about 2 years ago and we now have 200 lbs of meat (I just cant live on rice alone) We have veggies as well. Everything comes out of the jar shredded but it works great for Burritos and such. Try Corned Beef around st. Pattys day MMMMM mmmmmm delicious! The cool thing about this is you can make quick meals and rotate and then only buy meat on sale! Good work!
rbookstore 1 week ago
I lost a can of chicken recently. It did not pop when I opened it so I threw it out. Make sure you wipe the rim of the glass very well with a paper towel before you put the lid and band on the jar. I think the can I lost was because it was over filled...
kcbigjoe 1 week ago
Hey you did a great job! The only thing I would suggest is that once your canner comes up to temp. turn the heat down a little. The weight only needs to rock gently and will "spurt" a few times per minute. It's much quieter that way. :)
Canning is very addictive! :D
HomesteadAcres 1 week ago
Thanks for sharing.
popeyethenailer 3 weeks ago
great looking pressure canner there
mainbearing68 3 weeks ago
Thanks for sharing your journey with us! I am new to canning too, so it is nice to see someone else out there jumping in!
azaleasmomma 3 weeks ago
It all looks good. How was the taste test?
vtpaladin 3 weeks ago
@vtpaladin Haven't tried it yet... in about a week I'll try the first. Few days gone buy and still looking sealed good. I'll throw an update in one of my upcoming vids. Take care-
PopPrepper 3 weeks ago
GOOD JOB POP! Thanks for sharing your journey with us. I was nervous my first time canning too and I did it as a kid with my grandma and then canned for the first time by myself in my mid 20's and now I can using the same canner that my grandma taught me to can with, it's ancient but still does the job!
armywifeprepper 3 weeks ago
@armywifeprepper Thanks AWP! I'm excited about all the different things I've been thinking about. Wish I was brought up on it, but I'll teach it to my girls for sure.
PopPrepper 3 weeks ago
Great job! I pack chicken raw, no need to add broth. It will make it's own as it cooks. I put a little sprinkle of powdered bullion in each jar. Chuck/bottom round I also raw pack. Great for quick beef stew. The only meat I cook first is ground beef so I can drain off the fat. SO convenient having cans of ground beef. I also skip sterilizing jars and just run them through the dishwasher when pressure canning. For water bath canning I still sterilize.
njric71 3 weeks ago
Great job!!! Love your kitchen and most of all that All American canner!!! Thank you for sharing!
EchoTN 3 weeks ago
@EchoTN Thanks, and Thanks!-) Me too-
PopPrepper 3 weeks ago
you can cut the end cut of a chuck roast and make it look just like a rib steak. If you can find a nice marbled chuck steak or roast to cut into steak you will get a lot of the same flavor but a lot cheaper. Love the videos keep them coming.
vegasprepper 3 weeks ago
@vegasprepper Cool tip on the chuck, Thanks
PopPrepper 3 weeks ago
Good stuff. I have to get in to canning also. I bought all of the stuff but haven't used it yet. Thanks for sharing.
usfreedom22 3 weeks ago
@usfreedom22 Thanks bro. Give it a shot, I can see where it will get very easy over time.
PopPrepper 3 weeks ago
Potatoes go to the store in huge bins, I mean HUGE. They bag them up there. Some stores (haven't found it at Costco) have older potatoes in those bins. The store bags them there and the older potatoes get put in the bottom of the bag. Stores figure by the time you get to the bottom you'll think you didn't use them fast enough. When checking a bag of potatoes, check the bottom of the bag :) Hey, pints are 75 minutes for chicken, so half pints at 75 would be good.
Rhiahl 3 weeks ago
@Rhiahl Thanks for all of the canning info and your support. I did not know that little tip on the potatoes, I'll keep an eye on them. The big Costco 20 pound bag seems good all the way to the bottom.
PopPrepper 3 weeks ago
Canning ...got to love the food you get from it... great job.
houndsman03 3 weeks ago
@houndsman03 yes, its new to me, but I hope we become long friends, I'm diggin' it so far-
PopPrepper 3 weeks ago
Great stuff brother!!!!
brooklynprepper 3 weeks ago
@brooklynprepper Thanks brother!
PopPrepper 3 weeks ago
wooohooo.... now don't you wonder why you waited so long???
skybirdbird 3 weeks ago
@skybirdbird ps... when the weight spurttles that hard you can turn down the heat a bit... it only needs to spurttle a couple times a minute... :-)
skybirdbird 3 weeks ago
@skybirdbird Exactly! Kicking myself for sure. Also, thanks for the tip on the temp
PopPrepper 3 weeks ago
Great job Pop...those coronas look good to..:)
starlordish 3 weeks ago
@starlordish Those are mini coronas made into salt and pepper shakers. Take care brother-
PopPrepper 3 weeks ago
I canned over 50 pounds of potatoes a few years ago. They turned out great. I did not pre-cook or anything. I simply cut them up and put thin in the hot jars with hot water, sealed and canned. I also do not add salt to my canned veggies.
twbigdogsgirl 3 weeks ago
@twbigdogsgirl I thought that might work, and I am pretty sure I saw some vids like that. Thanks for the tip, I will try it next time for sure.
PopPrepper 3 weeks ago
what a great feeling it is to have them come out good , i havent canned much but i have done some homeade chili and the older it get the better it taste go figure lol cant wait to see more God Bless
cokeman250 3 weeks ago
@cokeman250 I bet it does. I will eventually do some chili, I heard its great! Take care Cokeman, God Bless
PopPrepper 3 weeks ago
Looks like it turned out good for your first time. I haven't tried out my canner yet as I'm trying to research as much as I can before I start. I'm the most nervous about canning meat since it seems to have the most potential of going bad in storage. Thanks for sharing.
averageprepper 3 weeks ago
@averageprepper I did the same thing, but I put it off long enough and the growing season is coming fast this year. I'm easing into it and it feels great. Take care AP
PopPrepper 3 weeks ago
Well done my friend. Next time try the cold pack method and compare the two and see if there is any difference. I always use the cold pack method for pressure canning. You don't even need to boil the jars when you pressure can cause everythong gets up to 240 degrees including the jars. Just washed in hot soapy water. Saves time and energy (your energy). :o)
lauriegirl2 3 weeks ago
@lauriegirl2 I will, thanks for the advice. Take care laurie-
PopPrepper 3 weeks ago
Wheres the butter good job.
WayneCountyPrepper 3 weeks ago
@WayneCountyPrepper hahaha, I hear you and thanks-
PopPrepper 3 weeks ago
Nice Job Pop.... Didint hear you say it but a cap full of vinegar in the canner water will reduce the hardwater staining. I have the same canner, love it!.... also , once your canner comes up to temp, you can reduce the heat so the wieght isnt in constant motion, thus is far quieter... just a thought... good work my man!
SoCalPreppers 3 weeks ago
@SoCalPreppers I did put just a little in the first batch, but forgot on the second. they both came out clean with just a little white rings on the top. Good tip on the temp, I'll play with it a little next go around. Take care SoCalbrotherman
PopPrepper 3 weeks ago
Great job man. I have all the tools to do the canning also, but I have never done it either. It's on my prepper bucket list..........
FUBARPROTOCOL 3 weeks ago
@FUBARPROTOCOL Better get it done soon old man!-)
PopPrepper 3 weeks ago
great job now that you have your feet. you have to dive all the way in that pressure caner and can like crazy when those sales come your way..
contreeman 3 weeks ago
@contreeman I intend to, thanks contreeman!
PopPrepper 3 weeks ago
Comment removed
contreeman 3 weeks ago
lol You had the same "unsure" tone in your voice as you were doing it. I had the same feeling my first time pressure canning. I think my first video was chili.
One of the reason you fill the jars with water in the pot ( to heat the jars) is if you don't, when you put them in the water they'll topple over all over the place (i.e. they'd float!).
:-)
After a while you get your own rhythm/order/pace to it. It just all seems to come together. :-)
I follow the Ball book too..just to be safe.
gardenvespers777 3 weeks ago
@gardenvespers777 Filling the jars so they don't float... awesome, wasn't really thinking. Thanks for your words of encouragement.
PopPrepper 3 weeks ago
My favorite beef for canning is Sam's Top Sirloin Tip Roast. I use the raw pressure method. I like the taste if that cut. I also do ground beef, but you have to cook the ground first and then pack in hot water and ofcourse pressure can. But it is handy to have the ground beef ready to go for tacos and such.
katiatomsk 3 weeks ago
@katiatomsk I am going to be doing some beef soon, I hope it goes as well as these seem. Thanks for the tip on the roast-
PopPrepper 3 weeks ago
You have learned well grasshopper... a bit cocky with the silencer, but well indeed. LOL
You'll love the chicken.
Take care
AzPapaLes 3 weeks ago
@AzPapaLes Thanks Brother, they look real good this morning. Hope all are sealed-
PopPrepper 3 weeks ago
Yaaaay! Congratulations!
TheSheChef 3 weeks ago
@TheSheChef Thank you for all of you vids, I've been going back and watching some to get my brain right!
PopPrepper 3 weeks ago
great job i did potatoes my first time pressure canning and it was a major FAIL !!! lol all the fluid came out of the jars but have had better luck since i hit up the turkey sales on thanksgiving and canned up alot of turkey so keep up the good work and can everything you get ahold of lol
bobrt28 3 weeks ago
@bobrt28 Thanks for the words of encouragment and advice, much appreciated. Take care-
PopPrepper 3 weeks ago
Congrats on a great first time pressure canning. Lol on the silencer. Watch out, this canning stuff is addicting!
shadowofjuniperhill 3 weeks ago
@shadowofjuniperhill I feel it already... Thanks for the warning though
PopPrepper 3 weeks ago
@shadowofjuniperhill you are SO RIGHT! loll
gardenvespers777 3 weeks ago
Way to go !
homesteadprepper 3 weeks ago
@homesteadprepper Thanks Bud, Take care-
PopPrepper 3 weeks ago
That's a nice pressure cooker bro.Great channel thanks for sharing.
PrepperKip 3 weeks ago
@PrepperKip Thank you, It should last a lifetime! Thanks for watching
PopPrepper 3 weeks ago
Good job Rob, you've been broke in, canning sure is a good way to save some money and I like your canner they look so industrial I've got an old Presto that been is use for years but it still works good. You know lately I've been commenting about things I've had for years, man I must be getting old.. lol
rchopp 3 weeks ago
@rchopp HaHaHa, Getting old is great, it sure beats the alternative! Take care my friend-
PopPrepper 3 weeks ago
You did a great job. Nice Pressure Canner.
Allen2045 3 weeks ago
@Allen2045 Thanks Paula-
PopPrepper 3 weeks ago
I must admit I answered tour question at the end out loud lol Felt like we were chattin for a second LOL You did one hell of a job though sir! I dont have the equipment yet but the day I have it i'll take a stab at it!
SupaFlyFatGuy859 4 weeks ago
@SupaFlyFatGuy859 HaHaHa, Gotcha! Nice chatting with ya, Take care-
PopPrepper 3 weeks ago
no bro you are wrong you should tilt those jars inside the canner and poor the water off the top i did not see yo do this
canfaller 4 weeks ago
@canfaller I don't remember reading that, but thanks for the tip, I'll look into it for suire
PopPrepper 3 weeks ago
that's awesome brother...just great...the only thing I see you could have done was regularly pints run 75 minutes so you could have run them that long instead of 90 minutes...someone might have already said that...but either way they're good to go now...glad you got over that hump brother...
PrepperCountry 4 weeks ago
@PrepperCountry I was thinking that but couldn't remember. This is how we learn! Thanks for the info Bro-
PopPrepper 3 weeks ago
Congrats!! I just got the same canner a few weeks ago. I canned 22 half pints of chicken breast yesterday. I did mine for 75 minutes. Isn't it liberating to can your own stuff?
DorisAnneS 4 weeks ago
@DorisAnneS Yes it it, they look great this morning-
PopPrepper 3 weeks ago
check this out... Smart and Final has ribeye for about 5.50ish a pound(calif) but, you have to buy something like a 15 pound chunk of meat and cut it yourself... Was around 90ish bucks.. I love ribeye... :)
cmobley69 4 weeks ago
hahaha class 3 permit.. nice.. funny.. man i'm jealous.. I want one so bad.. trying to pull the trigger
cmobley69 4 weeks ago
@cmobley69 That thing is loud, I guess if you do it enough, you get used to it, but man that is annoing at first. That can cut it back a good bit. That is a killer deal on rib eyes. I'll take mine medium rare please! Take care Doctor-
PopPrepper 3 weeks ago
((((blushing)))) 4:27 and 7:06 :)
We just got started pressure canning too! xD
Take care.
Your friend to the end....
Thingamujigger 4 weeks ago
great job!
TheHomesteadPrepper 4 weeks ago
Nice job brother, you did just fine.
minbound 4 weeks ago
@minbound Couldn't have done it without watching your chicken canning vids. Take care Brother-
PopPrepper 3 weeks ago
Right on!!!
Canning is easy and its about the best way to store your meats fruits and veggies for a rainy day!
rage340 4 weeks ago
@rage340 Thanks rage, seemed to take forever, but I'm sure it will get easier-
PopPrepper 3 weeks ago
Great vid. Plus one on the first posts recommendations! If you have the Blue Book your covered. It's all about food safety. Isn't it exciting when they go tink. I just do some cleaning up and wait for the sound. Please remember pressure canning isn't a set it and forget it. I rarely even leave the kitchen. Keep up the good work and stay safe!
MinnesotaPrepper 4 weeks ago
@MinnesotaPrepper Thanks for the reminder, and yes, I love that sound also. Take care and thanks for watching-
PopPrepper 3 weeks ago
You did good Pop. Hope my canner grows up to be as big as yours one day ;) Its a good feeling looking at the completed product, and thinking, I Did This! Enjoyed as usual brother.
MrToeTagger372 4 weeks ago
@MrToeTagger372 This canner was a preto a year ago. Don't tell anyone but you gotta shootem' up with canner groth hormones. Works like a charm-
PopPrepper 3 weeks ago
Some people ( like Me ) also ad vinegar to keep the jars clan and canner clean.
john762x39 4 weeks ago
@john762x39 I did on the first batch, but not on the second to see what would happen. all was pretty good with both. I am getting excited if this workes out! Love learning new skills, take care John-
PopPrepper 4 weeks ago
I have pressure canned over 2 yrs of beef stews, chili, salsas, pork, turkey, beef. I am vegeterian, it is all for my husband. I enjoy canning.. The Ball Blue book is the BIBLE of canning. Also, please be careful about "Advice" ( AKA recipes), you see here.. People are canning butter and that is a HUGE NO!! Dairy can't be safely canned! Univ, Of Georgia has great and safe canning advice, only ose trusted sources and nEVER Modify recipes. You don't want Botulism, etc I have a All American 921!!
savgal1211 4 weeks ago
@savgal1211 Come to the dark side!! I could never be a Veg, at least I never tried. Thanks for the advice and good for you to take care off your man! I admire your talent, I will keep at it and practice often. Love the 921!.. First try... first love, Take care Gal!
PopPrepper 4 weeks ago
@PopPrepper hah! You are funny!! I was a carnivore for many years, too!! The 921 Rules!! Take care and have FUN!!
savgal1211 3 weeks ago