Your setup has water much higher than my 921. Is this a manufacture set up thing or trial and error or what. I am very new to pressure canning. So if my questions are out there...
Me and my hub is wanting to can soups im new to canning but have caned a lil could you help me with this ?Inbox me or let me know how to keep in tuch with you
I love this vid and all your others! Great time watching. I used this recipe with moose! It was awesome! And I canned some soup for a another snowy day! Thanks for sharing!
Those jars in the canner, was the water level outside the jars close to toe top of the jars? Also, Thank you and kudos on a lot of views and nothing but "likes".
hi I dont understand the end bit about taking the rings off?? also I have a pressure cooker can I use this as a canner? the videos are great, we are gonna make washing powder as soon as the ingredients arrive. Looking forward to watching more!
@charityjaynet I take the rings off because they can trap moisture under them, that cause the lids to rust. If the lid rust the seal would break and you loose your food. But you don't HAVE to do that. If your climate is dryer then ours it might not be a problem. If I was giving them out as gifts, I would put the rings back on to protect the lid from being bumped around.
Do you have the manual for your cooker? It will tell you if it can be used as a canner or not.
@charityjaynet Pressure cookers and canners are not the same, canners have thicker steal so they hold/regulate the temps better. So you can or cook in a pressure canner, but not can in a cooker unless it was made to do both. I have a small presto one that does both. It came with a canning rack and directions for it.
@WHPFord if you are re-boiling the stock you are fine.....it kills any nasties when you raise it back up to boiling. I make stock in the crockpot overnight and turn it off when I go to work.....come home from work, strain the broth let chill overnight to let fat solidify. I live in AZ so it does not get cold enough for the fat to solidify at room temp. I would do the same thing as them if I could.
@WHPFord It was refrigerated. :) If it wont fit in your fridge, you could use a garage that stays very cold but doesn't freeze, same thing as using a fridge. Works great for us in a very cold climate.
@boonchic Yes if it has meat in it, it would be the same time. You always choose the ingredient with the longest possessing time when deciding how long to can something.
@snaps81625 I started with 3 inches of water in the canner. But the jars are very heavy when full and displace their weight, it raises the water level much higher. Depending on what is the the jars, they will weigh differently.
I do thank you folks for talking the time to put up some canning videos!!! There are very few people that I know around me that take the time to can, they'd rather eat fast food :-( Any additional canning that you do if you could take the time to share it'd be more than appreciated. Thank you for your time, do have a good evening.
Thank you for this recipe! I have used this several times in the past 6 months and it tastes great every time. I use whatever extra veggies I have in the garden so each batch is a little bit different. Thanks again for the great videos!
@Karob0419 Just wanted to chime in and tell you that I also use an electric stove. It works great for pressure canning. Hot water bath I use for vegetables not as well. Takes forevr to heat up to a boil.
Thanks! I began HWB jam and pickles last Summer.. pasta sauce too.. This year, I'm adding on low acid and such. LOVE SEEING you show how to can soup and chili and such!!
What is your altitude? Ours is just around 6000ft in the Rockies.
Thanks! I began HWB jam and pickles last Summer.. pasta sauce too.. This year, I'm adding on low acid and such. LOVE SEEING you show how to can soup and chili and such!!
HEY!! i have that EXACT same yellow table !! and mine is next to the stove to! *LOL* i got mine doing a bit of " curbside" shopping. :D someone has just set this perfectly lovely lil cheery yellow table to the curb. :D i got it!! cleaned it really well and have been using it ever since!! NEAT!!
@Keedo45 some people fear rust forming between the ring and the seal. The seal will hold from the vacuum seal so the ring is not necessary. Hope this helps...
Hello, I do a lot of canning of soups, jams and vegetables etc, but I don't remove the rings after I have boiled the jars with the contents. Can you tell me why the rings should be removed?
Love your videos, but when you pressure can, you don't need as much water as you have in the video. All you need is 2" of water in canner. The pressure canner uses steam as pressure. You have the amount of water used in water bath canning. In which you put 2" of water over the jars. Thought you would like to know that ! Keep up with the great videos.
@snowgoer04 Thanks! My canners manual says to use 2 to 3 inches of water and that's all I put in. But once you add the jars to the pot it raises the water level quite a bit.
@wideawake73 After the jars have cooled and the safety buttons are all sucked down, there is no reason to have the rings on the jars. In case you get ahold of used jars without rings - as long as you have enough rings for one canner load, you only have to buy snap lids for future canning.
That is way too much water. As anybody knows, water will only reach 212 Fahrenheit. So, your jars are surrounded by 212 degree water instead of 240+ degree steam. Just sayin. Your jars are not boiling when you take them out of the canner, they should be if your canning was done properly.
@snowgoer04 Can you can pre made soup without using a pressure cooker and just heat the jars? I thought I heard someone say if you are canning non acid food, you need to add acid?
@rocksiphone I would still pressure can the soup you make. I have made homemade soup, stew, chili and spaghetti sauce and they are all pressure canned. I just looked up soups in my Ball Blue Book for canning and they tell you to pressure can soups, stocks and entre'es. Low acid foods are the type that needs pressure canning. Meat, poultry,seafood, vegetables (green beans, carrots, corn and beans) are the low acid food. Good Luck & God Bless !
This is exactly what I've been looking for! With a high-blood pressure problem, I've had to run screaming from just about every can of soup I see. And I love soup! Now I can have my soups and know that they're heart healthy for me.
The stock making part is what really rang my bell. Thank you so much for showing how simple this really is. I now have 4 bones in a pot on my stove just simmering away!
Whenever I use the pressure canner, liquid from in the jars finds its way out of the jars.. i dont know why, i follow directions/PSI/Time etc and finger tighten..
I'd like to make this recipe, but I'm worried about the liquid getting out of the jars and there not being a good broth to stuff ratio.
..does the "leakage" problem happen to you? is it normal?
Hi, Enjoy all your knowledge. Hey, I have an All American Pressure Canner and I have 9 lbs of stew meat cooking right now at 10 lbs of pressure!
I use new Mason Jars and I do not wash or heat them, Is that OK? Since they are new jars? I do Cold Pack ( raw) method and I have had great results with meats.
Once you skimmed it and cooked it back down did you allow the broth to cool before canning and once canned, how long will it store for? Just starting out
I love the homestead lifestyle my wife and myself are working to make ourselves more self reliant. So for the ground beef 90 min. for pints? and 90 min for stew in a quart? But 75 min for stew in a pint? Just tryin to make sure. Thanks great video!
@smilewait4flash I'm sorry, youtube didn't send me a notice for your comment. Ground beef in pints would be 75 min, Soup in a pint 60 min and 75 min for qts. That's what the current standards are. But a qt jar of solid meat would be 90 min. It doesn't hurt your soup to be canned a little longer. I'll often use the time recommended for the longest processing ingredient in what I'm cooking.
@scarlettohara66 In pressure canning, you don't really need to do more than wash them in soapy water with a little bleach, the temperature attained in proper pressure canning sterilizes everything. Note that with the jars submerged in water, as they are in this video, this is not really any better than water bath canning - The jars are insulated from the steam by the high level of water and there is no benefit over plain water bath canning.
@nathuwjohn Yes the rings only help to make the seal during the canning time. After that having them on can actually trap moisture under them and cause the lid to rust.
Please excuse my ignorance, but can I use my huge pressure cooker for canning? My garden has produced a bumber crop this summer and I need to learn to can or something. Also, can I can other meats? I have a bumber crop of chickens this year too! I won't even mention the three dozen eggs a day I'm having problems getting rid of.lol Thanks for any advice. I'm a city boy and learning to survive in the boondocks!
@214jcf As far as I know if the pressure cooker has an adjustable weight gauge or the manual for it says it can be used as a canner then its fine. :) If you don't have the manual you can find the model number on the bottom of the cooker and look it up online.
You can pressure can all meats and veggies. Only some like broccoli would get to mushy to use and are better frozen. If you have other questions, I'm happy to help if I can. :)
So, its okay to let it sit overnight as long as you are going to heat it again? I didn't know you could let it sit out. I love this idea. It will work well for our potatos we grow, they begin to soften by around April. Thanks so much!!!!
@Jadee5310 Do you mean the beef broth? I let it sit in the fridge over night. I wouldn't leave it at room temp. :-) After you can it, it's safe to leave at room temp.
Actually, I'm Jewish. that's now too far you blatantly want to be thrown off you tube im going to report you now to the head guy. And I will report in person because i know him he is a friend so FEEL THIS FEAR!!! FEEL IT!
Hi Mrs. Homestead :) I have a question. I have never canned soup before so I hope this does not sound like a stupid question. lol Is there a reason why you added onion to the pot and not to the jars? Could you add onion directly to the jars? Or is there a reason why they are not added to jars. Ok that was more than one question hehe. The soup look wonderful. I showed my husband and his mouth was watering LOL Thank you for sharing with us :)
Hi! Their is no such thing as a stupid question. :-) You can certainly add the onion to the jars if you like it. My kids don't like onions much, so I just use it to flavor the broth. Add any veggies you like to the jars, celery, corn are really good to!
Thank you sooo much :) When I was small my Mom was using a pressure canner and well to make a long story short....everything ended up on the ceiling. Including the lid. lol So I have always been reluctant to use one. But would like to try it now :) I will have to video the process...should be quite comical LOL By the way I have Turkey Soup and Dumplings cooking right now, Mrs. Homestead's recipe :)
No worries on the pressure canner exploding! They are very safe to use now, with over pressure plugs to let the extra pressure off. As long as you don't turn it on max and leave it unattended you shouldn't have any problems. :-)
Keep the "homecraft" videos coming. As a new bachelor, I find myself lacking in other than basic cooking skills. I will can my veggies in the summer. Thank you.
Leaving the rings on can trap moisture causing the lid to rust and lose a seal. I've forgotten to do it before, not a huge deal. But it will help them keep longer.
I was really excited to do this until you introduced the presure canner. That freaks me out. Reason being I was involved in a presure cooker explosion as a child and I have a healthy fear of those devices. Is there a way not to use this method and use a more conventional one.
I'm sorry other then freezing the soup the only "safe" way would be pressure canning.
My Grandma had a bad experience with a pressure cooker as a child as well. But the pressure canners/cookers they make now are different from the ones then. They are VERY safe. They all have over pressure valves that will release extra pressure if it did get to high. But really unless you turn it on to max temp and leave the house you shouldn't have a problem.
Check out the pressure canners from Lehman's. They sell a lot of neat stuff. Their canners are extremely well-made and safe. They have a pressure gauge and a rubber safety blow-out plug. The sides are 1/4-inch thick, and the bottom and rim around the top are 3/8-inch. I have a small one that holds 4 1-quart jars, but they make them bigger. A bit pricey, but they're built to last forever. Made in the USA too, if you can believe it!
I have an All-American 921, it is built like a tank! Empty, it weighs like 25 pounds. With the blowout plug, and all the safety features, you'd really have to try hard to get it to blow up, and I still don't think it would be easy, especially on a home stove burner. I actually got mine from a lady that was afraid of it, it was new in the box, got it for 25 dollars.
Good video. I liked this one. I like all the vidoes though! I always find myself saying, oh that was good!! I am going to invest in a pressure canner. I have only been using a big double boiler pot, but my carrots and green beans didn't make it, precisely because they weren't done at a higher temp. Live and learn I guess. Thanks anyways..makes me want soup!
My girlfriend does most of the cooking in this house, I am a a little bit ham fisted when it comes to cooking. I see you use a electric oven mrs homestead, we use gas here, much cheaper than electric (or hydro as you call it in Canada). we also use a solid fuel Aga stove, it is the main source of heat in our house. It has a boiler that heats five radiators, an oven that is great for baking bread or whatever and two hot plates.
I save all the chicken bones and freexe them until I get enough to half fill a stock pot. Fill the pot with water and cook for at least 24 hours. Can up or freeze the stock, lay the cooked out bones on a sheet pan and put it on the fridge to dry. When brittle, put them in the stove to roast. Then grind them up in the Corona Mill we have and toss in the compost or use right in the garden. Garlic and onions, especially, appreciate bone meal.
Good information. I have always wanted to learn how to can. Do U need a pressure cooker for this because I have seen people make pickles and they just used a big pot of boiling water?
You can do pickles, tomatoes and jams in a boiling water canner. But all low acid foods (veggies, meat) need to be pressure canned. They need to be canned at a higher temp.
Very interesting. Your channel. Kinda reminds me of a reality tv series made in Canada in 2001 called Pioneer Quest. They were canning deer meat without no pressure cooker. And the 2 couples had to live like pioneers for a year on the Manitoba Prairies.
Yum!! I keep saying I'm going to teach myself to can, but haven't made it that far yet. I do grind my own wheat and bake bread, and also make yogurt from scratch.
I didn't understand the last comment about vinegar... Is vinegar needed in the jars or in the boiling water? Thanks for all the effort. This video must have took hours to produce!
Thanks :-). If you put a glug (tbs or so) of vinegar in the canner water, it keeps the calcium (white powder) from building up on the outside of the jars. It's ok if you forget, it just means you have to wipe the jars off more.
Your setup has water much higher than my 921. Is this a manufacture set up thing or trial and error or what. I am very new to pressure canning. So if my questions are out there...
Thanks
ariesseeks 1 week ago
Great
Would anything change if a tomato and or onion product is added ???
ariesseeks 1 week ago
Me and my hub is wanting to can soups im new to canning but have caned a lil could you help me with this ?Inbox me or let me know how to keep in tuch with you
golryrain614 2 weeks ago
I have a flat top glass, stove top, I have been canning on it for years! I did buy a pressure canner that said glass top friendly :)
Petrajac88 3 weeks ago
I love your videos! Even made some strawberry jam copying your recipe :)
TheBgcheez 1 month ago
great video, not the least of which was for the riot of laughter from the munchkins in the background! :)
Keesolan 1 month ago
if you were using raw meat then you need to add spices then right? thanks!
Bttrflylver 1 month ago
great video thanks...could you dredge the beef cubes in flour and saute prior to putting in the jars to make a thicker soup/stew?
ConcernedMushroom 2 months ago
I love this vid and all your others! Great time watching. I used this recipe with moose! It was awesome! And I canned some soup for a another snowy day! Thanks for sharing!
ljalaska 2 months ago
the end was too fast not clear to me. take the rings off?
marcjtdc 2 months ago
Thanks I want to make this next week for Christmas presents. 2 pint jars and a box of cornbreadmix...mmm dinner for 2 perfect!
Cjaz84 2 months ago
Those jars in the canner, was the water level outside the jars close to toe top of the jars? Also, Thank you and kudos on a lot of views and nothing but "likes".
meatloafzombie 2 months ago
I bet the house smells awesome after you roast off those bones..
KallyJones 2 months ago
hi I dont understand the end bit about taking the rings off?? also I have a pressure cooker can I use this as a canner? the videos are great, we are gonna make washing powder as soon as the ingredients arrive. Looking forward to watching more!
thanks.
charityjaynet 2 months ago
@charityjaynet I take the rings off because they can trap moisture under them, that cause the lids to rust. If the lid rust the seal would break and you loose your food. But you don't HAVE to do that. If your climate is dryer then ours it might not be a problem. If I was giving them out as gifts, I would put the rings back on to protect the lid from being bumped around.
Do you have the manual for your cooker? It will tell you if it can be used as a canner or not.
HomesteadAcres 2 months ago
@charityjaynet Pressure cookers and canners are not the same, canners have thicker steal so they hold/regulate the temps better. So you can or cook in a pressure canner, but not can in a cooker unless it was made to do both. I have a small presto one that does both. It came with a canning rack and directions for it.
Hope that helps!
HomesteadAcres 2 months ago
You let the soup set overnight....is that safe? Shouldn't it be refrigerated after a certain amount of time?
WHPFord 3 months ago
@WHPFord if you are re-boiling the stock you are fine.....it kills any nasties when you raise it back up to boiling. I make stock in the crockpot overnight and turn it off when I go to work.....come home from work, strain the broth let chill overnight to let fat solidify. I live in AZ so it does not get cold enough for the fat to solidify at room temp. I would do the same thing as them if I could.
Cjaz84 3 months ago
@WHPFord It was refrigerated. :) If it wont fit in your fridge, you could use a garage that stays very cold but doesn't freeze, same thing as using a fridge. Works great for us in a very cold climate.
HomesteadAcres 2 months ago
Great vid, well done. The wife and I will be canning beef stew this weekend.
christophermacdog 3 months ago
if i were canning chili would the time be the same?
boonchic 4 months ago
@boonchic Yes if it has meat in it, it would be the same time. You always choose the ingredient with the longest possessing time when deciding how long to can something.
HomesteadAcres 2 months ago 2
I have never seen anyone cover the jars completely in a canner.. I always heard just two or three inches in the bottom..
snaps81625 4 months ago
@snaps81625 I started with 3 inches of water in the canner. But the jars are very heavy when full and displace their weight, it raises the water level much higher. Depending on what is the the jars, they will weigh differently.
HomesteadAcres 4 months ago
check out tattler canning lids. they are reuseable.
MrSaber152 5 months ago
Those marrow bones look so delicious. I don't know if I could stand to make stock out of them instead of spreading the marrow on toast.
wpc1013 6 months ago
Thank you for your videos! Sorry if this is a silly question, but can you add ground beef to the jars if you don't have roast on hand? Thank you.
Topaz5866 7 months ago
90min cook time... doesnt that just turn the veggies to mush???
Nickos219 7 months ago
Can you buy your series on dvd? If so can you give me a website to where I can find them.
ajames22young 7 months ago
This has been flagged as spam show
Good Job With The Videos>>
Gibby123able 8 months ago
I do thank you folks for talking the time to put up some canning videos!!! There are very few people that I know around me that take the time to can, they'd rather eat fast food :-( Any additional canning that you do if you could take the time to share it'd be more than appreciated. Thank you for your time, do have a good evening.
LIKEAWHIRLWIND 8 months ago
Thank you for this recipe! I have used this several times in the past 6 months and it tastes great every time. I use whatever extra veggies I have in the garden so each batch is a little bit different. Thanks again for the great videos!
Tomdiana 8 months ago 2
@Tomdiana Thank you! I'm so glad the vid was a help. :)
HomesteadAcres 2 months ago
Looks like you have success using an electric stove to pressure can...ever have any problems?
Karob0419 8 months ago
@Karob0419 Just wanted to chime in and tell you that I also use an electric stove. It works great for pressure canning. Hot water bath I use for vegetables not as well. Takes forevr to heat up to a boil.
cptsquish 6 months ago
@Karob0419 No I haven't had any trouble. I've canned on a woodstove, indoors and out, on a propane stove and electric, hot plate works fine to.
The only thing I've heard is some flat top electric stoves can't be canned on.
HomesteadAcres 2 months ago
This has been flagged as spam show
Thank you for taking the time to do this!
33jarhead88 9 months ago
Thank you for taking the time to do this.
33jarhead88 9 months ago
Are you able to reuse the lids on those jars and if so what do you have to do to reuse them?
JuliaP777 9 months ago
Great video... very usful info.. Thanks for sharing..
brucenunn37 9 months ago
4/26/11
Thanks! I began HWB jam and pickles last Summer.. pasta sauce too.. This year, I'm adding on low acid and such. LOVE SEEING you show how to can soup and chili and such!!
What is your altitude? Ours is just around 6000ft in the Rockies.
Thanks!!!
scaaty79 10 months ago
4/26/11
Thanks! I began HWB jam and pickles last Summer.. pasta sauce too.. This year, I'm adding on low acid and such. LOVE SEEING you show how to can soup and chili and such!!
Thanks!!!
scaaty79 10 months ago
HEY!! i have that EXACT same yellow table !! and mine is next to the stove to! *LOL* i got mine doing a bit of " curbside" shopping. :D someone has just set this perfectly lovely lil cheery yellow table to the curb. :D i got it!! cleaned it really well and have been using it ever since!! NEAT!!
SpikesScarletWitch 11 months ago
I wonder how well you could can chili? Or dry beans to not only save money but also avoid the preservatives and tons of salt they dump into them.
Amandandoug 11 months ago
@Dustycajungurl no you need to pressure can all meats and low acid foods. Check out a canning book like ball's blue book.
mrracer98 1 year ago
@Dustycajungurl no you need to pressure can all meats and low acid foods. Check out a canning book like ball's blue book.
mrracer98 1 year ago
@Keedo45 some people fear rust forming between the ring and the seal. The seal will hold from the vacuum seal so the ring is not necessary. Hope this helps...
frankt04 1 year ago
Hello, I do a lot of canning of soups, jams and vegetables etc, but I don't remove the rings after I have boiled the jars with the contents. Can you tell me why the rings should be removed?
Thanks
keedo45 1 year ago
man!,...i wish that was going on in my kitchen!,....#@%^,..i just had hamburger helper for dinner! LOL!
pfcwar5150 1 year ago
This has been flagged as spam show
look at all that gorgeous marrow.
KallyJones 1 year ago
Thank you so much for this video! This is a skill that has been lost in my family
dynablow10 1 year ago
are you menonite and from canada?
zac030101 1 year ago
Love your videos, but when you pressure can, you don't need as much water as you have in the video. All you need is 2" of water in canner. The pressure canner uses steam as pressure. You have the amount of water used in water bath canning. In which you put 2" of water over the jars. Thought you would like to know that ! Keep up with the great videos.
snowgoer04 1 year ago 6
@snowgoer04 Thanks! My canners manual says to use 2 to 3 inches of water and that's all I put in. But once you add the jars to the pot it raises the water level quite a bit.
HomesteadAcres 1 year ago 4
@HomesteadAcres Im not sure why you say "take the rings off" at the end? dont you want them on there?
wideawake73 11 months ago
@wideawake73 After the jars have cooled and the safety buttons are all sucked down, there is no reason to have the rings on the jars. In case you get ahold of used jars without rings - as long as you have enough rings for one canner load, you only have to buy snap lids for future canning.
69furball69 10 months ago
@HomesteadAcres
That is way too much water. As anybody knows, water will only reach 212 Fahrenheit. So, your jars are surrounded by 212 degree water instead of 240+ degree steam. Just sayin. Your jars are not boiling when you take them out of the canner, they should be if your canning was done properly.
69furball69 10 months ago
@snowgoer04 Can you can pre made soup without using a pressure cooker and just heat the jars? I thought I heard someone say if you are canning non acid food, you need to add acid?
rocksiphone 1 year ago
@rocksiphone I would still pressure can the soup you make. I have made homemade soup, stew, chili and spaghetti sauce and they are all pressure canned. I just looked up soups in my Ball Blue Book for canning and they tell you to pressure can soups, stocks and entre'es. Low acid foods are the type that needs pressure canning. Meat, poultry,seafood, vegetables (green beans, carrots, corn and beans) are the low acid food. Good Luck & God Bless !
snowgoer04 1 year ago
This is exactly what I've been looking for! With a high-blood pressure problem, I've had to run screaming from just about every can of soup I see. And I love soup! Now I can have my soups and know that they're heart healthy for me.
The stock making part is what really rang my bell. Thank you so much for showing how simple this really is. I now have 4 bones in a pot on my stove just simmering away!
MrFlGarden 1 year ago
Whenever I use the pressure canner, liquid from in the jars finds its way out of the jars.. i dont know why, i follow directions/PSI/Time etc and finger tighten..
I'd like to make this recipe, but I'm worried about the liquid getting out of the jars and there not being a good broth to stuff ratio.
..does the "leakage" problem happen to you? is it normal?
Bunjamin27 1 year ago
this is very cool nice video how long is the shelf life of these canned goods *****
the cheap guy
iwantosavemoney 1 year ago
this is very cool nice video how long is the shelf life of these canned goods
the cheap guy
iwantosavemoney 1 year ago
Hi, Enjoy all your knowledge. Hey, I have an All American Pressure Canner and I have 9 lbs of stew meat cooking right now at 10 lbs of pressure!
I use new Mason Jars and I do not wash or heat them, Is that OK? Since they are new jars? I do Cold Pack ( raw) method and I have had great results with meats.
Hah, I am vegeterain and it is for my husband!
savgal1211 1 year ago
Can you can split pea soup in a similar manner?
dc3886 1 year ago
Once you skimmed it and cooked it back down did you allow the broth to cool before canning and once canned, how long will it store for? Just starting out
ads92557 1 year ago
@ads92557 No you add it to the jars hot. Home canned goods, are good for at least a year. I've used them as long as 2 to 3 years.
HomesteadAcres 1 year ago
thanks for these videos. theyre a great help.
kjg1970xxx 1 year ago
THAT LOOKS SO GOOD! DO YOU SHIP TO CANADA?
XXstargirlXX02 1 year ago
I love the homestead lifestyle my wife and myself are working to make ourselves more self reliant. So for the ground beef 90 min. for pints? and 90 min for stew in a quart? But 75 min for stew in a pint? Just tryin to make sure. Thanks great video!
smilewait4flash 1 year ago
@smilewait4flash I'm sorry, youtube didn't send me a notice for your comment. Ground beef in pints would be 75 min, Soup in a pint 60 min and 75 min for qts. That's what the current standards are. But a qt jar of solid meat would be 90 min. It doesn't hurt your soup to be canned a little longer. I'll often use the time recommended for the longest processing ingredient in what I'm cooking.
HomesteadAcres 1 year ago
@HomesteadAcres Great! Thanks for the help.
smilewait4flash 1 year ago
You sterilize the jars in a boil bath first, right? I just started learning how to can so I'm a total novice. :-)
scarlettohara66 1 year ago
@scarlettohara66 I wash my jars in bleach water. But you can sterilize them by boiling or washing in a dishwasher as well.
HomesteadAcres 1 year ago
@scarlettohara66 In pressure canning, you don't really need to do more than wash them in soapy water with a little bleach, the temperature attained in proper pressure canning sterilizes everything. Note that with the jars submerged in water, as they are in this video, this is not really any better than water bath canning - The jars are insulated from the steam by the high level of water and there is no benefit over plain water bath canning.
69furball69 10 months ago
at 11:00 you say take the rings off and store? they will stay sealed without the rings?? thanks for great video!! new subscriber-thank you..
nathuwjohn 1 year ago
@nathuwjohn Yes the rings only help to make the seal during the canning time. After that having them on can actually trap moisture under them and cause the lid to rust.
HomesteadAcres 1 year ago
Love the info keep it coming
mikes04silverado 1 year ago
Please excuse my ignorance, but can I use my huge pressure cooker for canning? My garden has produced a bumber crop this summer and I need to learn to can or something. Also, can I can other meats? I have a bumber crop of chickens this year too! I won't even mention the three dozen eggs a day I'm having problems getting rid of.lol Thanks for any advice. I'm a city boy and learning to survive in the boondocks!
214jcf 1 year ago
@214jcf As far as I know if the pressure cooker has an adjustable weight gauge or the manual for it says it can be used as a canner then its fine. :) If you don't have the manual you can find the model number on the bottom of the cooker and look it up online.
You can pressure can all meats and veggies. Only some like broccoli would get to mushy to use and are better frozen. If you have other questions, I'm happy to help if I can. :)
HomesteadAcres 1 year ago
So, its okay to let it sit overnight as long as you are going to heat it again? I didn't know you could let it sit out. I love this idea. It will work well for our potatos we grow, they begin to soften by around April. Thanks so much!!!!
Jadee5310 1 year ago
@Jadee5310 Do you mean the beef broth? I let it sit in the fridge over night. I wouldn't leave it at room temp. :-) After you can it, it's safe to leave at room temp.
HomesteadAcres 1 year ago
Very good video.. loved the kids sounds in the back..
rosuabsc 1 year ago
What is the shelf life of these canned goods ?? I am going to make some this week and needed to know before I decided how many to do
Pippie2010va 1 year ago
I love your videos! Thank you so much for sharing!!!
wonderwendy1968 1 year ago
This has been flagged as spam show
Actually, I'm Jewish. that's now too far you blatantly want to be thrown off you tube im going to report you now to the head guy. And I will report in person because i know him he is a friend so FEEL THIS FEAR!!! FEEL IT!
csykes23 2 years ago
Dear Mrs.Homestead,
i am one of your subscriber in ire,pl.tell me how long this canned stuff can last with out getting spoil???
TheLambodara 2 years ago
Hi Mrs. Homestead :) I have a question. I have never canned soup before so I hope this does not sound like a stupid question. lol Is there a reason why you added onion to the pot and not to the jars? Could you add onion directly to the jars? Or is there a reason why they are not added to jars. Ok that was more than one question hehe. The soup look wonderful. I showed my husband and his mouth was watering LOL Thank you for sharing with us :)
mamahenof6 2 years ago
Hi! Their is no such thing as a stupid question. :-) You can certainly add the onion to the jars if you like it. My kids don't like onions much, so I just use it to flavor the broth. Add any veggies you like to the jars, celery, corn are really good to!
HomesteadAcres 2 years ago
Thank you sooo much :) When I was small my Mom was using a pressure canner and well to make a long story short....everything ended up on the ceiling. Including the lid. lol So I have always been reluctant to use one. But would like to try it now :) I will have to video the process...should be quite comical LOL By the way I have Turkey Soup and Dumplings cooking right now, Mrs. Homestead's recipe :)
mamahenof6 2 years ago
Aww glad to hear you like my recipe! :-)
No worries on the pressure canner exploding! They are very safe to use now, with over pressure plugs to let the extra pressure off. As long as you don't turn it on max and leave it unattended you shouldn't have any problems. :-)
HomesteadAcres 2 years ago
great video
888Ultra 2 years ago
Keep the "homecraft" videos coming. As a new bachelor, I find myself lacking in other than basic cooking skills. I will can my veggies in the summer. Thank you.
jeffery19677 2 years ago
i LOVE your channel! found it via the koolaid dying video. i've been really wanting to can. looks a little easier than i thought.
linielueville2 2 years ago
Where should the finnished jars be stored?
bcbackrider 2 years ago
Any cool dry place. I keep most of mine in the pantry or basement. If you have room, kitchen cupboards are fine.
HomesteadAcres 2 years ago
Thank you so much for your vids. As a non cook, this is very informative and I will be able to use this info.
Merry Christmas and a Happy New Year to you and yours.
bcbackrider 2 years ago
I saw a bunch of fat to make candles with.
Waste not, want not. Merry CHRISTmas.
JeffTheCanuck2 2 years ago
It really is easy!
HomesteadAcres 2 years ago
Why do you take the rings off after they're cool? I've never done that before.
ListeningInND 2 years ago
Leaving the rings on can trap moisture causing the lid to rust and lose a seal. I've forgotten to do it before, not a huge deal. But it will help them keep longer.
HomesteadAcres 2 years ago
Okay,
I was really excited to do this until you introduced the presure canner. That freaks me out. Reason being I was involved in a presure cooker explosion as a child and I have a healthy fear of those devices. Is there a way not to use this method and use a more conventional one.
Let me know.
John.
Kittenkattan 2 years ago
I'm sorry other then freezing the soup the only "safe" way would be pressure canning.
My Grandma had a bad experience with a pressure cooker as a child as well. But the pressure canners/cookers they make now are different from the ones then. They are VERY safe. They all have over pressure valves that will release extra pressure if it did get to high. But really unless you turn it on to max temp and leave the house you shouldn't have a problem.
HomesteadAcres 2 years ago
Check out the pressure canners from Lehman's. They sell a lot of neat stuff. Their canners are extremely well-made and safe. They have a pressure gauge and a rubber safety blow-out plug. The sides are 1/4-inch thick, and the bottom and rim around the top are 3/8-inch. I have a small one that holds 4 1-quart jars, but they make them bigger. A bit pricey, but they're built to last forever. Made in the USA too, if you can believe it!
AwakeAndDangerous 2 years ago
I have an All-American 921, it is built like a tank! Empty, it weighs like 25 pounds. With the blowout plug, and all the safety features, you'd really have to try hard to get it to blow up, and I still don't think it would be easy, especially on a home stove burner. I actually got mine from a lady that was afraid of it, it was new in the box, got it for 25 dollars.
BasicInstructionsBLE 2 years ago 3
Oh you got a great deal! I'd love an All American canner some day. They are real work horses.
HomesteadAcres 2 years ago
real nice video thank you
58belvedere 2 years ago
Thanks :-)
HomesteadAcres 2 years ago
Great video! I love coming in from being outside and not having to defrost stuff for dinner, just heat and eat.
BasicInstructionsBLE 2 years ago
Thanks, me to!
HomesteadAcres 2 years ago
President Obama predicts US Bankruptcy. Check this out on Jberni1 Youtube site.
thirdcoastguy 2 years ago
BEST CANNING VIDEO YET! Good work as usual! O and cant wait to see that new paulan pro in action!
FMF666 2 years ago
Thanks :-)
HomesteadAcres 2 years ago
Good video. I liked this one. I like all the vidoes though! I always find myself saying, oh that was good!! I am going to invest in a pressure canner. I have only been using a big double boiler pot, but my carrots and green beans didn't make it, precisely because they weren't done at a higher temp. Live and learn I guess. Thanks anyways..makes me want soup!
BeanIrene 2 years ago
I'm sorry to hear you lost your veggies. :-( You'll love having a pressure canner though, they are so handy!
HomesteadAcres 2 years ago
My girlfriend does most of the cooking in this house, I am a a little bit ham fisted when it comes to cooking. I see you use a electric oven mrs homestead, we use gas here, much cheaper than electric (or hydro as you call it in Canada). we also use a solid fuel Aga stove, it is the main source of heat in our house. It has a boiler that heats five radiators, an oven that is great for baking bread or whatever and two hot plates.
Cytacon 2 years ago
Excellent Homestead, 5 stars. Please extend my thanks to Ms. Homestead also.
hatch381 2 years ago
Where should I store the jars? Do they have to be refridgerated?
norxcontacts 2 years ago
Store the jars in a cool dry place. Canning them keeps them from needing to be refrigerated. I store mine in the pantry and basement.
HomesteadAcres 2 years ago
Beef bones get cooked too, but are too hard to grind, so they go to my dog if they`re not too brittle.
1fanger 2 years ago
I save all the chicken bones and freexe them until I get enough to half fill a stock pot. Fill the pot with water and cook for at least 24 hours. Can up or freeze the stock, lay the cooked out bones on a sheet pan and put it on the fridge to dry. When brittle, put them in the stove to roast. Then grind them up in the Corona Mill we have and toss in the compost or use right in the garden. Garlic and onions, especially, appreciate bone meal.
1fanger 2 years ago
Great idea, grinding them to use in the garden!
HomesteadAcres 2 years ago
you are amazing.. thank you
desire4liberation 2 years ago
thanks :-)
HomesteadAcres 2 years ago
I'm gonna have to get one of those pressure cookers and try this. That soup looks the bomb! How long would the soup last in those jars?
CreamPie9uy 2 years ago
I've had it last 2 years easily, although we normally use it up before then.
HomesteadAcres 2 years ago
Very interesting and informative...thanks.
DeltaBluesClassics 2 years ago
Thanks :-)
HomesteadAcres 2 years ago
Good information. I have always wanted to learn how to can. Do U need a pressure cooker for this because I have seen people make pickles and they just used a big pot of boiling water?
FrenchHornSweetheart 2 years ago
You can do pickles, tomatoes and jams in a boiling water canner. But all low acid foods (veggies, meat) need to be pressure canned. They need to be canned at a higher temp.
HomesteadAcres 2 years ago
Very interesting. Your channel. Kinda reminds me of a reality tv series made in Canada in 2001 called Pioneer Quest. They were canning deer meat without no pressure cooker. And the 2 couples had to live like pioneers for a year on the Manitoba Prairies.
FrenchHornSweetheart 2 years ago
Yum!! I keep saying I'm going to teach myself to can, but haven't made it that far yet. I do grind my own wheat and bake bread, and also make yogurt from scratch.
blueeggsitter 2 years ago
Good for you! Fresh bread is the best :-)
HomesteadAcres 2 years ago
Excellent.
1776Reborn 2 years ago
Thanks for walking through that process, it makes a very informative video.
What was that last bit about the vinegar and the jars turning red?
jokertim777 2 years ago
I just forgot to add a bit of vinegar to the canning water. Makes the jars turn white if you don't. Just hard water build up.
HomesteadAcres 2 years ago
I love all of your food prep videos! Can the beef broth be made in the crock pot overnight like you showed the chicken stock video? Thanks
mountaincavedwellers 2 years ago
Thanks :-) Yes I'm sure you could! I just wanted to make a larger amount.
HomesteadAcres 2 years ago
I didn't understand the last comment about vinegar... Is vinegar needed in the jars or in the boiling water? Thanks for all the effort. This video must have took hours to produce!
waypastprime 2 years ago
Thanks :-). If you put a glug (tbs or so) of vinegar in the canner water, it keeps the calcium (white powder) from building up on the outside of the jars. It's ok if you forget, it just means you have to wipe the jars off more.
HomesteadAcres 2 years ago
Very nice!!!
mbyr31 2 years ago
Thanks :-)
HomesteadAcres 2 years ago
Funny... I came to my computer with a bowl of soup i made and i see you posted this !! Inspiring !!
Lepiratepoulpe 2 years ago
LOL Soup sounds good today. It's freezing outside!
HomesteadAcres 2 years ago
great video,thanks for showing us.
i,m hungry now lol
ExmoorMist 2 years ago 2
thanks :-)
HomesteadAcres 2 years ago
You're making me hungry, do you have a sister?
sonnybrakes 2 years ago 6
sonnybrakes
"do you have a sister?"
Ya, I'll second that. Maybe she has two.
vention4wh 2 years ago