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25 Responses to How To Make Home Canned Ground Beef With Linda’s Pantry
Can you season the meat in this stage with onions, garlic and spices
or will it hinder the canning process?
@dLimboStick- Pink Slime is doused with ammonia after being spun out, then added back into ground meat (and not just beef). But I believe it has just been banned?
If you are hard boiling or boiling your lids too long it can prevent sealing. They should be placed in gently boiling water then removed from the heat.
P.S… I know you’re always looking for subscriber’s ideas for new videos, so I was wondering if you can help me with this one… yesterday a friend gave me a large bag of Mung beans. I’ve read a lot of articles on sprouting them, or making Indian style meals out of them… but I’d like to can them… any interesting ideas (recipes) for canning them? LOVE your videos!
Funny… I watched Katzcradul’s video on her most valuable prepping equipment too, and thought “wow… I need a kettle like that too”…. and then viola, you’re video today showing your new kettle from Costco! I haven’t been to Costco in YEARS, and no more than 2 hours after watching your video, a friend of mine dropped by and asked if I’d like to accompany them to – can you guess…COSTCO!! I had my doubts I’d find the same kettle at our Costco here in Canada… but there it was!! Thanks Linda!
Linda, I had a jar seal and unseal like that the last time I made homemade chicken broth….it was so funny and I was thinking it wouldnt seal either but it did….
CountryGirlChronicle
June 18, 2012 at 3:57 pm Reply
It is so addicting and makes you step outside the box to create those fabulous meals we are use to. It is so rewarding to open a jar and throw dinner together in minutes, but it taste like it took all day:)
Can you season the meat in this stage with onions, garlic and spices
or will it hinder the canning process?
queenofampleness
June 18, 2012 at 10:29 am
After you open it and brown it, but it is softer.
255sage
June 18, 2012 at 10:33 am
I’ve never seen ground meat boiled, does it taste the same as being browned?
takingcareofmine
June 18, 2012 at 10:52 am
@dLimboStick- Pink Slime is doused with ammonia after being spun out, then added back into ground meat (and not just beef). But I believe it has just been banned?
holmgrenallyssa
June 18, 2012 at 10:53 am
WOW Bless your tired heart!!!
255sage
June 18, 2012 at 11:04 am
What’s with the “pink slime”? Is there something actually wrong with it or just the look of it?
dLimboStick
June 18, 2012 at 11:16 am
A little but I think all meat does:)
255sage
June 18, 2012 at 12:10 pm
Do your smokies come out soft, Linda? Some of the sausage I have canned comes out quite soft.
sherldoe
June 18, 2012 at 12:58 pm
If you are hard boiling or boiling your lids too long it can prevent sealing. They should be placed in gently boiling water then removed from the heat.
PrepperHomestead
June 18, 2012 at 1:57 pm
Thanks for sharing….I will be picking up some little smokies to can..I canned mandrin last week…Yes you inspirer me with every video….
iamscrappybuttons
June 18, 2012 at 2:18 pm
That’s awesome:) On the mung beans I would go online and research what you might be able to do with them.
255sage
June 18, 2012 at 2:41 pm
P.S… I know you’re always looking for subscriber’s ideas for new videos, so I was wondering if you can help me with this one… yesterday a friend gave me a large bag of Mung beans. I’ve read a lot of articles on sprouting them, or making Indian style meals out of them… but I’d like to can them… any interesting ideas (recipes) for canning them? LOVE your videos!
canadiannee
June 18, 2012 at 2:58 pm
Funny… I watched Katzcradul’s video on her most valuable prepping equipment too, and thought “wow… I need a kettle like that too”…. and then viola, you’re video today showing your new kettle from Costco! I haven’t been to Costco in YEARS, and no more than 2 hours after watching your video, a friend of mine dropped by and asked if I’d like to accompany them to – can you guess…COSTCO!! I had my doubts I’d find the same kettle at our Costco here in Canada… but there it was!! Thanks Linda!
canadiannee
June 18, 2012 at 3:39 pm
Linda, I had a jar seal and unseal like that the last time I made homemade chicken broth….it was so funny and I was thinking it wouldnt seal either but it did….
CountryGirlChronicle
June 18, 2012 at 3:57 pm
Thay all sealed just a happy popper like me:)
255sage
June 18, 2012 at 4:29 pm
That’s what i was thinking. :)
255sage
June 18, 2012 at 5:17 pm
LOL Maybe:))))
255sage
June 18, 2012 at 5:39 pm
:)
255sage
June 18, 2012 at 6:15 pm
I have a video coming up on using some but not burgers…. Now I might be challenged:)
255sage
June 18, 2012 at 6:18 pm
I hope so too:)
255sage
June 18, 2012 at 6:47 pm
Go for it.:)
255sage
June 18, 2012 at 7:26 pm
I love this stuff!!!
255sage
June 18, 2012 at 7:39 pm
:)
255sage
June 18, 2012 at 7:43 pm
It is so addicting and makes you step outside the box to create those fabulous meals we are use to. It is so rewarding to open a jar and throw dinner together in minutes, but it taste like it took all day:)
255sage
June 18, 2012 at 8:35 pm
That would make it cost alot. But delicious!
255sage
June 18, 2012 at 9:03 pm