Video 5 Home Canning Whole Meals; Chili and Stew and Meat Sauces
You will learn how to make and home can whole meals; chili, stew and meat sauces, in this fifth video of the series. The video podcasts are to be used with detailed instructions and recipes on CanningUSA.COM If I Can, You Can! video podcasts are ten to twelve minute instructions for each canning method. The first being the easiest, beginning with jam and infused fruit, moving into the second which teaches how to preserve fruit in syrup and how to can homemade pie filling. The third teaches how to home can delicious, ripe and red summer tomatoes whole, diced or in your favorite tomato sauce! The fourth podcast shows how to can vegetables and soups and the fifth is about canning chili, stews and meat sauces. As an added bonus, we’ll finish off the series with podcast six, teaching how to can homemade pâtés, meatloaf and fish.
25 Responses to Video 5 Home Canning Whole Meals; Chili and Stew and Meat Sauces
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Question: Have you ever considered using the vegetable trimmings to make Veggie stock? You could can or freeze that as well.
2JobsStillPoorUSA
September 30, 2011 at 3:43 am
How come you never made anymore videos.. you guys do such a great job??
snaps81625
September 30, 2011 at 4:01 am
@NailsByAngelina if they contain meats they need to be a pressure cooker, water baths are good for high acid canning such as tomato sauces, salsa, jams and jellies.
MischievousKittie
September 30, 2011 at 4:35 am
@NailsByAngelina anything with meat in it has to be pressure canned.
Impertinent357
September 30, 2011 at 4:44 am
Excellent stove! Commercial chef quality with large gas burners, I am envious. 🙂
Cryptologist101
September 30, 2011 at 4:47 am
what happened to the lemon
MrLaidback101
September 30, 2011 at 5:40 am
I don’t mean this in a bad way, but the guy here vaguely reminds me of Dwight Schrood from the office. I still love the vids just something I noticed. I think almost everyone acts odd on camera sometimes…..
Iemota21
September 30, 2011 at 6:15 am
can meals like these be canned in a regular canning pot or do they have to be done in a pressure cooker canning pot?
NailsByAngelina
September 30, 2011 at 6:31 am
How does the canning process preserve and 2. how long could you store this chili,thanks in advance , this vid make me hungry as.
midcitygym
September 30, 2011 at 6:34 am
He’s like cross between Forrest Gump & Mr. Rogers. 😀
Modacolorist
September 30, 2011 at 7:28 am
This is an awesome video! Canning complete meals is far more nutritionally sound than just opening a can of green beans. If you were to make to a meal out of cans of individual food you would more than likely have leftovers that you might not be able to preserve in a SHTF situation. Canned good last a couple of years on the shelf. If you want something more long term as well, you can get slow dehydrated complete meals ,flushed with co2 and in mylar from 4longevity.myefoods.com Happy Prepping!
purity4all
September 30, 2011 at 8:27 am
can any chili recipe be canned in this manner? Also what is the shelf life of canned chili? thanks for the vid,,,it was great 😉
daveyboy126
September 30, 2011 at 8:45 am
ok, guess i spoke to soon. 😀 my bad. i was not aware that altitude made such a difference in how long/what temp/ pressure to cook this. you just never really think of these things if you’ve lived somewhere for years. i will be checking your website out. pressure cookers have always scared me a bit, but in this day and age? i think canning is the healthiest way to go. buy in season cheap/grow it & can it. TY! and my apologies if i was rude in my previous comment.
SpikesScarletWitch
September 30, 2011 at 9:42 am
@rodbo i wholeheartedly agree. my daughter and son were cooking full meals for the family by the time they were 9 yrs old & i don’t mean microwaved crap!! we don’t even own a microwave! i mean cook from scratch! they know how to clean, sew, & hunt. canning is next on my “to teach them” list!! people just don’t realize how close to the caves we are. we’re to distracted with our coll tech gadgets & what not. IF i could afford it i would be canning food by next week!!
SpikesScarletWitch
September 30, 2011 at 10:37 am
ok..i get the educational video. it is chock full of great info..but do you guys ever SMILE? i mean it feels like canning for insomniacs!i am sure y’all are awesome folks..but SMILE MORE!! it makes you look more human.
SpikesScarletWitch
September 30, 2011 at 10:48 am
I haven’t done any serious canning for over 25 yrs. Went out today and bought a new canner. I soon realized my memory was in as bad of shape as my old canners! Thanks for the very informative video!
2late4me2care
September 30, 2011 at 11:47 am
@phoeniciangemini You are an idiot…This should be a part of everyones life…..Teach your kids how to do this…!
rodbo
September 30, 2011 at 12:10 pm
@emerson24 your totally right about that, i’m about to move ahead get mine in the very near future.
MrScottydabody
September 30, 2011 at 12:32 pm
I seriously said “wtf” out loud when I saw the orange juice 😀 never heard of that. My chili recipe is quite a bit different and I want to start canning it so I can have it any time. How long will the chili keep after you can it? Thanks for the vid!
sweetgreggo
September 30, 2011 at 12:56 pm
what is safe consumption period and what temperature should the food be stored at?
Thanks
chrisnorman83
September 30, 2011 at 1:29 pm
@emerson24 Its not the time that is affected by altitude, its the pressure. You add 1 lb of pressure for every thousand feet above sea level. Many foods do not have to be cooked all the way through before you can. For instance…I have 4 chickens (freshly butchered from the backyard) in a pot ready for canning. I cooked it about 2/3rds of the way through. It will finish cooking in the canner. Im at close to 1700 feet in elevation so Ill cook my chickens for 1 and a half hours at 11 lbs. Cheers!
thedoctorisin24380
September 30, 2011 at 2:11 pm
DAMN….I bet they even save their shit to use as toothpaste…ugh..
theres a point between being frugal and down right CHEAP!….
phoeniciangemini
September 30, 2011 at 3:03 pm
Does anyone know the answer to this question: The altitude may add one minute to your processing time. Does a minute really make much difference considering that you are already letting it sit until the pressure comes down? In addition, you must tinker with the temp to get it just right which ultimately you windup exceeding the rec. pressure anyhow which really should lessen the cook time as this increases temp. Also, if you cook it to where it’s ready to eat, doesn’t canning over cook it?
emerson24
September 30, 2011 at 3:30 pm
YUM
zzapzzin
September 30, 2011 at 4:24 pm
@hourglassprod With super hyperinflation coming, I would get on it. I’m buying my canner this week!
emerson24
September 30, 2011 at 5:04 pm