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.

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25 Responses to Homestead Series How To Can Ground Beef

  1. @GrammyTammi That’s great!! I’m so glad the vid was helpful. 🙂

    Homestead Acres
    July 18, 2014 at 3:48 pm
    Reply

  2. 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
    Reply

  3. You probably could if you cooled it and skimmed all the fat off first.

    Homestead Acres
    July 18, 2014 at 4:35 pm
    Reply

  4. 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
    Reply

  5. @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
    Reply

  6. 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
    Reply

  7. @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
    Reply

  8. 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
    Reply

  9. @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
    Reply

  10. @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
    Reply

  11. @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
    Reply

  12. 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
    Reply

  13. @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
    Reply

  14. @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
    Reply

  15. @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
    Reply

  16. 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
    Reply

  17. Aww thanks! I’m so glad the video was a help to you!

    Homestead Acres
    July 19, 2014 at 2:09 am
    Reply

  18. @gkielby1 Thank you!

    Homestead Acres
    July 19, 2014 at 3:06 am
    Reply

  19. 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
    Reply

  20. @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
    Reply

  21. Thanks for the all the videos very helpful. Im now subscribed to your
    channel

    smllville007
    July 19, 2014 at 4:10 am
    Reply

  22. Fantastic video. Thanks.

    BloodTar
    July 19, 2014 at 4:35 am
    Reply

  23. @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
    Reply

  24. this shit is scary i dont want to go back to canning my own foood!!!

    Nick StandardAI
    July 19, 2014 at 5:44 am
    Reply

  25. How long is the meat good for after its canned?

    brandon r
    July 19, 2014 at 5:45 am
    Reply

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