Taking The FEAR Out Of Pressure Canning: Food Preservation

[freemanacres]

Great video, sir. Thank you for the knowledge and the inspiration. "Taking the fear out" is truly half the battle, or more!

[justaghost]

Spam looks like crap but taste like heaven. If you don't like what your food looks like, turn off the lights

[steelhorses]

You don't need to sterilize jars. Just make sure they are well cleaned. We'll run ours thru the dishwasher right after we eat the contents and then again right before a canning session. Putting cold chicken in a very hot jar might cause it to crack. USDA developed safe pressure and time guidelines used in canning books like Ball that go well beyond the temperature and time required to kill any microorganisms.

[staceywishart]

We love our canned meats. Ya don’t have to worry about power and personally I like canned chicken better than any other. Plus it makes meals so much quicker.

[steelhorses]

We're finishing off our last case of chicken and pork pints we canned in 2017. Food looks smells and tastes great, no spoilage at all even with fatty pork.

[mynameisntryan]

Awesome video but my wife said she wished you would've went a little more in depth. We know there's a lot of liability if things go wrong, but a disclaimer could always be added. She has canned before, but never meat. We know you can't show a 2 or 3 hr video, but maybe cut to the different steps so we could follow along. Lol

Also heres a great website for those looking for the technical side of things.

[paulblankenship]

Love the informative videos. I gotta ask though, when canning meat or anything really wouldn’t you want to fill any airspace with a liquid? (Except the headspace at the top) With like broth or water? I realize you’re going to render fat in this process but how do you determine if the amount of meat will be enough to render enough liquid to remove as much air as possible? Forgive my ignorance I’ve never canned meat. I only canned a few vegetables for the first time in 2020.

[ARasputinaFan]

Pressure canning stock right now, and removing the meat from the bones to can in a longer batch tonight. Great video! I was taught not to put whole pieces of meat (and bones) in because it may not be fully penetrated to kill bacteria; can you please explain your reason for doing so? (UPDATE: small bones like chicken and rabbit are OK) PS. Sanitizing the jar for pressure canning isn't necessary according to the guidelines, but it helps prevent heat shock when hot packing.

Also, I have a jar of peppers canned by my great grandmother around 1910. The color is off, but it hasn't degraded. I have it on display in my kitchen.

[dande]

looks good to me. Handy for a quick dinner too.

[GinaSiska]

I got a ton of chicken breasts from PurdueFarms and plan on canning all of it this week. I like the rosemary idea!! Thanks!!

[SouthernLatitudesFL]

Thank you for such good information.i don't have meat chickens but can do this when meat goes on sale.

[lvs]

This might be a dumb question 😆 is that chicken fully cooked?

[gail-swxg]

The microwave is a wonderful tool for sanitizing your jars. Place them upside down on a wet towel in the microwave and steam for two minutes. Rewet the towel between batches of jars.

[nomir]

I'd love to see you videos on Rumble. Have you considered uploading over there?

[jasonhildreth]

Hahaha! You said coatimundi!!!! I mean I’d try it!!!

[lyndabuchholz]

Good information! I have never dry canned meat but I can see where it is a good way to can.

[janhatchett]

We love pressure canning. Never tried bone in meats before. We plan to start with meat chickens this year, so this may

[herbert]

Hey Big Guy, Love this video. There is only one thing I would like to suggest that you try. Instead of using the weight, you have, get a jiggler weight instead. I don't trust just a gauge-only system because the dial gauge can fail. For a couple of bucks, you can get a jiggler weight and it starts to jiggle when the correct pressure is reached. All you have to do is adjust the heat to keep it moving slowly. Once you get it moving you can go about your business because the noise it makes lets you do other things without worrying about the pressure. You can go outside and do chores without worrying about your canner. Hope you give it a try. God Bless.

[jts]

Do you have any for pickler egg, without freeze?