Buy Meat NOW And Preserve It With NO REFRIGERATION | Prepping | Canning Ground Beef

Buy Meat NOW And Preserve It With NO REFRIGERATION | Prepping | Canning Ground Beef
DO THIS NOW BEFORE ITS TO LATE!

More amazing tips:

Meat shortage video:

Canning meat with out a pressure canner video:

Remember the usda recommends canned meat storage for one year, but it is commonly known for meat to be canned correctly and stored and last up to 15 years.

Prep now, whether you are a prepper or not the time is now with the meat shortages the food shortages, and the supply and demand is a growing concern with the supply chain issues
prepper or not you need to be prepping! This is why everyone is prepping right now because things are getting bad in this world with shelves going empty.
The inflation and hyperinflation is also another thing that is getting bad, the prices of groceries are going through the roof! and it is super smart to stock up now
stockpile things you will buy eventually and buy them now while it is available and priced lower because prices are going up.
Meat especially may disappear and not be available in coming months! and if meat is available it may be triple the cost meaning only rich people will be able to purchase groceries.

Hyper inflation is here, canning foods is a prepping skill you must learn to be able to go buy meat right now and store it with out refrigeration! and store if for many years. Do this now, meat shortages will consume the world soon and food shortages will plague the world, prepping now for that storm is very smart. The time to learn how to be self reliant is now, the time to buy food and stockpile food is now, the time learn how to can meat long term is now.

Our pressure canner/ all American 921 pressure canner/ amazon link:

Note we are an amazon affiliate. The price will always be the same to you, on some items we may receive a small commission.

#buymeatnowandpreserveitwithnorefrigeration #prepping #canninggroundbeef

[RiversideHomesteadLife]

IMPORTANT NOTE: Store in a cool, clean, dry place where temperatures are below 85 F (between 50-70 F is good) but not freezing temperatures. Rotate foods so the oldest is used first. Try not to keep canned foods more than 1 year. Use canned meats and seafood within 3 years of the date on the package.

38F- 45F degrees and you can reach 15+ YEARS

All microorganisms in the food are now dead, and so cannot feast on the sugars or other nutrients, multiply, and cause spoilage. Because the can is sealed, no new living microorganisms can get in. This is how canned foods can sit at room temperature for over a year and not spoil.

Canning without a pressure canner:
Preserve Your Meat for 1 Year NO REFRIGERATION | prepping | SHTF

[ellijay]

My grandmother canned all kinds of stuff. she passed and my Dad and I went into her Can house. took some things back home. 34 years and it was still good. If you do it right there's no telling how long it will last. just shows ya how much the FDA knows. Lol

[ginataylor]

I would recommend "finger tight" instead of "hand tight." The lids have to be able to lift slightly off the jar in order to expel the air and make a nice tight seal. If you tighten too much, you might not give the air a chance to get out and your lids will buckle while trying to lift. Thank you for using good canning methods and for referencing the National Center for Home Food Preservation. You did an excellent job! I teach canning, and you did a fantastic job!

[justanana]

I spent all fall canning ground beef, sausage, chicken and pork tenderloin. Bought alot on sale. Also just went through and emptied all the meat out of my freezer and canned. It's a big job but so worth it. I also canned 50lbs of potatoes.

[carolann]

You can use hot beef stock instead of water if you want and add onions and other dry herb you like.

[nancyarchibald]

Adding dried ONION soup mix, rehydrated, instead of plain water is a HUGE game-changer. So MUCH MORE flavor this way.

[cbass]

Great video! My only contribution would be to “Finger-Tight” those rings on the jars before placing in the canner. I think you said “hand tight”? If you hand tight those rings, you can cause buckling of your lids and your jars won’t seal. Finger tight is using your fingers to screw the rings on until you feel resistance. Never crank down when screwing on the rings…

[Saoirse.n.Murphy]

Been canning various proteins/stews/broth for 18 months and it is the best skill that I have acquired:)

[ravenrock]

A tip my grandmother passed on to me about the seal: Heat up bees wax and dip the top of the jar in quickly, only enough to cover the seal and screw band. Quickly wipe the excess off. This protects the metal from rust and acts as a secondary seal. Cleaning after opening is simple, as boiling the tops in water causes the wax to melt and rise to the top

[incrediblejourney]

I have watched a lot of canning videos. This is, by far, the best one I've watched. Very clear and concise. Thank you!

[candyhicks]

Make sure that you put the date on it. If you use a marker it will wash off with hot water. Also after you add the water before you put on the lid don't forget to do bubble it in case you have air pockets. I have been doing this for several years.

[AcornHillHomestead]

You are so right!!!! Canning meat is so easy. I started with a 16 qt Presto canner at age 64, canned vegetables for a couple weeks then went on to chicken and ground beef. Meats are incredibly easy. I am so sorry I waited so long. There is nothing. scary about pressure canning. I ended up buying a 23 quart Presto too. Love them both and I have not stopped pressure canning since September!!!

[tellinitreal]

Wanted to report I followed your method for canning ground beef yesterday 4/26/22 along with my youngest who learned how . Put away 20 lbs between us . 1st time is alittle daunting but we had fun spending the day together and feel accomplished at what we did . Looking forward to next time . Thank you for your awesome tutorials 😊 ❤ 👍

[captcooper]

Nice Vid... I do this in Glas Jars with Glas lid and Rubber seal. Cann it in a water bath at 100°C for 120 mins. Reheat it before serving. Consider making a true emergency food out of it: Layer 1 part cooked Rice, 2 parts red beans and 3 Parts ground beef. Cann it and you have the perfect emergency food with a well balanced nutritional value!

[cassandralibertywest]

I'm 74 years old, and I'm impressed that someone as young as you know so much about survival that you move into things with such ease. Did your family teach you these things or did you learn it all on your own?

[rebeccawoosley]

Never mentioned processing time once your canner has completed venting. 75 minutes for pints & 90 minutes for quarts.

[BostonBorn]

Great video! I highly recommend using a tea towel under your jars when putting in hot ingredients & water to avoid shocking the bottoms of the jars. Especially, if you have stone countertops. You won’t notice it right away, maybe not even the first time pressure canning but, the jar will eventually crack around the bottom. Jars are expensive, take every step of precaution to get years out of your investment.

[debrasaints]

I just got done canning 9 lbs of ground beef, 5 lbs of potatoes, and 16 lbs of chicken! I hadn’t canned in years, but when you see bare meat shelves and pantry shelves you’d better bet I’m gonna preserve food and grow food! Thank you for this timely video!

Ps: I love my Ball Blue Book on Preserving

[gritklein]

You should NEVER drain meat into the sink because the additional fat in the grained liquid can clog your drainage! Also, you could possibly reuse that drained liquid for a soup 😉

[dog-gone-it]

This is great! I just bought a few cans of beef and was blown away by the price. I just mentioned to my husband we need to be canning our own! You were reading my mind!!