Homestead Series How To Can Ground Beef
Canning ground beef is so easy to do and very convenient to keep on hand! For more please visit www.homestead-acres.com.
25 Responses to Homestead Series How To Can Ground Beef
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Canning ground beef is so easy to do and very convenient to keep on hand! For more please visit www.homestead-acres.com.
@GrammyTammi That’s great!! I’m so glad the vid was helpful. 🙂
Homestead Acres
July 18, 2014 at 3:48 pm
Always wanted to lern this, had a friend that did his own tuna when he went
fishing. can you a pressure cooker if you dont have pressure canner? i live
in california so i want to prepare incase of earth quake. thank you and God
Bless You…….
ellobo1965
July 18, 2014 at 4:32 pm
You probably could if you cooled it and skimmed all the fat off first.
Homestead Acres
July 18, 2014 at 4:35 pm
Just wanted to thank you for this great video recipe. I have been using it
for many monthes now and it has saved me so much time and money. Plus no
more having to clean up a greasy stove top and fry pan!! Cherry
italiancherrywine
July 18, 2014 at 5:30 pm
@SuperGrandmaof4 If your finding you have a LOT of fat in the jars then I
might open them and rinse the meat. You’d have to recan it or freeze it.
Homestead Acres
July 18, 2014 at 5:53 pm
I notice that you put enough water to almost completely cover the jars. Is
not the steam hotter than the water? Would not 3 to 4 inches of water be
better? Just asking.. don’t know the answer. I do know steam is hotter,
though.
EdWilsonPhoto
July 18, 2014 at 6:41 pm
@Thismommarocks I’m glad it worked well for you! Yes the texture is a bit
different. But I find if I fry it up or mix it in casseroles it’s pretty
close to just pan frying.
Homestead Acres
July 18, 2014 at 7:01 pm
I have canned hamburger for the last 25 years, and NEVER have had a problem
with spoilage. Yes, I pack it in raw. Yes, the tops end up exposed;out of
the liquid, inside the jar. No, it does not harm the meat. Yes, it is
better to pressure-can meat, but 3 hours of water-bath DOES work, IF you
boil the opened meat for 15 minutes before tasting (which you should ALWAYS
do, even if you pressure-can,…so I don’t know why the ban on water-bath
canning.)
anabaptistnun
July 18, 2014 at 7:50 pm
@TheBgcheez That is totally normal and will not affect the quality safety
or taste of your home canned foods. Assuming you followed the other
directions properly. One trick to keeping a high water level in your
pressure-processed jars is going slow and sure with the heat. Quick
Pressure fluctuations cause the boil out. Even still, the meat in my jars
is a little above the water and fat level.
italiancherrywine
July 18, 2014 at 8:37 pm
@TheBgcheez Do you mean when your venting the steam out, be for you put the
weight on? The reason for doing it is to expel the air inside the canner.
Having to much air inside it can keep the canner from getting up to the
right pressure weight. As long as your canner was showing the right
pressure reading on the dial or the weight was working right, it should be
fine. But it’s best not to cut down on that time.
Homestead Acres
July 18, 2014 at 8:58 pm
@eyeta2 It’s probably fine, there isn’t a lot of liquid in my jars either.
The meat absorbs a lot of the broth. It’s also possible that some of the
liquid got sucked out when the seal was forming. You could try letting the
jars cool a bit longer in the canner before taking them out. The quick temp
change can cause the liquid to be pulled out of the jars.
Homestead Acres
July 18, 2014 at 9:42 pm
hello, i love your videos, i am wondering, other than fat not being good
for you, is there any reason why you skim the fat off before canning the
beef stock or any other fats from meats? what happens if you left the fat
in? forgive the ignorance but i am new to this canning process. thank you
so much
lenamallette6890
July 18, 2014 at 10:29 pm
@vida130 Any cool, dry and dark place will do. A kitchen cupboard or
basement shelves work great.
Homestead Acres
July 18, 2014 at 10:57 pm
@SuperGrandmaof4 When I do mine I drain the beef but I don’t rinse it. But
that’s because the boiling dissolves the fat so it pours off. If you fried
your ground beef instead, then it would be best to rinse it. It’s normal
for some grease to get on the outside of the jars. When they are sealing in
the canner some liquid can get sucked out of the jars. So it would stick to
them. At most I get 1/4 to 1/8 of fat on the top of my jars when they cool.
Homestead Acres
July 18, 2014 at 11:35 pm
@SuperGrandmaof4 You should leave 1 1/4 inches of head room according to
the Department of Agriculture to allow for the boiling and pressure inside
the jar. As to the fat, next time use leaner meat. 75% means one fourth of
what you get is fat. A bit of fat gives meat better taste so the rinsing is
not necessary.
1caramarie
July 19, 2014 at 12:30 am
LOL yes we do have hard water. Half the time I forget to add a bit of
vinegar to the canner. It’s an extra step to wipe the jars off later, but
it comes off easily.
Homestead Acres
July 19, 2014 at 1:11 am
Aww thanks! I’m so glad the video was a help to you!
Homestead Acres
July 19, 2014 at 2:09 am
@gkielby1 Thank you!
Homestead Acres
July 19, 2014 at 3:06 am
That is the correct amount of water then. Sorry for the negative sounding
comment. I don’t like “bashers” and I know you don’t either. I didn’t mean
to sound like that. It did look like alot of water. My American Canner uses
alot less. Thanks for the tips. Also thanks for the video.
Scott Bacorn
July 19, 2014 at 3:27 am
@lenamallette6890 The fat can get in between the jar lid and the rim of the
jar. It could cause it to look like it has sealed when it hasn’t or make a
weaker seal that lets go in storage. There will always be some fat left in
the meat, but I try to get out as much as I can.
Homestead Acres
July 19, 2014 at 3:46 am
Thanks for the all the videos very helpful. Im now subscribed to your
channel
smllville007
July 19, 2014 at 4:10 am
Fantastic video. Thanks.
BloodTar
July 19, 2014 at 4:35 am
@danthebeeman You probably can as long as you get all the fat off. But I
was using the broth for some other dishes. 🙂
Homestead Acres
July 19, 2014 at 4:45 am
this shit is scary i dont want to go back to canning my own foood!!!
Nick StandardAI
July 19, 2014 at 5:44 am
How long is the meat good for after its canned?
brandon r
July 19, 2014 at 5:45 am