All canned meat. Taste & Texture!

Thank you for all your support, comments and prayers; they have helped me to not be afraid anymore! I love sharing canning from all perspectives, cultures you name it! #amish #waterbathmeat #homesteading #foodshortages2023 #preservingfood #meat

Release and waiver, liability 💥

Makeitmake I would love to hear from you!
PO Box 71
Manheim pa 17545

Check out my favorite Items I love and covet lol!

DISCOUNT CODE BELOW!
PROMO code for 10% off is - MAKEIT10 💥💥

Affiliate Links-

Related videos-

[ToddIngham-dt]

we moved into my wife's homestead in Saskatchewan and found a jar of jam in the basement. this was originally the starting point for the Mennonite family. what we found in on one of the canning shelves in the basement was told to us to be an 72 year old jar of jam....it was very dark...but still good...72 years people

[OkieJammer]

⚘ SO PROUD OF WHAT YOU'RE DOING WITH YOUR CHANNEL. Well done!

[sarahdenkins]

I water bath everything because that's all I can do at this point. I precooked my ground beef, but didn't add any water to it. It did just fine. I think next time I may add some beef broth .

[squirrelgirl]

Curb your enthusiasm on the raw pack, you had me laughing so hard & your facial expressions....

[estutz]

Our family would use raw pack ground beef for sandwiches, cut it into slices for patties. Then fry in a pan to heat. More like a meatloaf sandwich. The precooked is used in casseroles, soups, tacos etc. So depends on what you want to use it for as to which method.

[alicecoelho]

Wow what a difference, the waterbath canned meat looks so much better.

[giselelavallee]

The PC one, if you cook the ground beef more and leaving bigger chunks in the pre-cook frying pan, you will be you nice chunk in the jar after pressure canning!

[OkieJammer]

You did GREAT describing these three meat canning methods. I'm learning canning and really needed this information. THANK YOU.

[amymorales]

Thanks for sharing this. I have texture issues, myself, and canned ground beef is definitely a problem for me. This is the way I get around the icky feeling it gives me. I cook the ground beef well enough that I can drain off most of the fat, and I chill the fat to separate it from juices. Then I put the meat into jars along with hot beef broth and a little salt. Then I can it. The separated fat is filtered, heated again, and put into clean jars. It doesn’t need to be canned. Beef tallow keeps for several months if kept in a cool place. I use the beef tallow to fry up the canned ground beef when I am ready to make a meal out of it.

[asiajo]

thank you for this series.. I’d imagine many can’t afford to experiment, and though different people have different wants & needs… This helps people gauge which route might be best for them. Then they can go from there with doing a small batch knowing what to possibly expect 😊

[TSymington]

... I PC some hamburger patties that I lightly browned to help them hold their shape and put an onion slice between each one to keep them separated ... I haven’t tried them yet but they look ok to me ... I see no reason why any of these methods wouldn’t work, and you can always preseason the meat before canning .

[silverchickadee]

Would be interesting to brown the cooked water bathed and pressure cooked meats in a pan, then compare.

[vickiwalker]

Thank you so much for doing these videos for us. Saves me from the trials and the additional costs that I can not afford at this point. I wondered if you could just add the extra items & seasonings for a meatloaf for the raw packed and then just slice it up straight from the jar, add your gravy, mashed potatoes, veggies and ring the dinner bell?!

[lauracrandall]

This was awesome, ground beef is on my to do list... I have to be honest, raw pack is out, but I would do the pre cooked. Thank you!

[jenbear]

I haven’t tried water bath for meat yet, but I have pressure canned it. I found similar weirdness in texture with doing raw ground beef! I tried using it for tacos at first & hubby complained about the texture (he didn’t know it was canned 😂). I had several jars left of that, so I used them for sloppy joes & he never knew! But from now on I will always precook ground beef.

[naomimccormick]

I just got 6 lbs of boneless pork butt for 7.75 thru flashfood ...7 jars in my waterbath canner as we speak..

Thank you for helping me gain the confidence to do this

[lilgreengoat]

Are you open to trying to wb chicken? Like, bone in chicken, cut up chicken breasts/thighs? I'd like to see a comparison of those items as well. Love your content. Keep up the good work and God Bless!

[dancooper]

Please do a vid on water bath canning chicken. Please

[barbzeman]

Thank you so so so much for showing us all these options! I appreciate you!
My water bath canner is full right now with Steak, Pork Tenderloin, Ground Beef (cooked), and Potatoes! I thought I could never water bath these foods until I found your channel. Thank you!!!

[kellyy]

I grew up having canned hamburger from my families meat locker plant in Grantsville MD and the way we used it was to take a butter knife and slice the whole way around the meat to dislodge it from the can/jar, remove the fat from around the outside and then slice it into patties and fry it in a skillet until browned on both sides. My favorite way was with hash browns and some steak sauce on the burger. We would also slice it and put in a sandwich with yellow mustard. I pressure can it this way (raw pack pressure canned) to this day and whenever I make these 2 versions, it immediately takes me back to my childhood. I always add salt and pepper to my meat before canning.