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25 Responses to Pressure Canning Fajita
Don’t give up. You can email if you run into a snag I’m usually faster at responding to email. BexarPrepper@att (dot) net
your wonderful and so much help. i havent been sble to get much help and have wondered why everyone is saying how wonderful the food is but i did not much like it. my mother and i are going to e piremnent with beans they are cheap to mess up.
@bdoyler2001 you weight should only rock a couple of times a minute sounds like you stove was turned up a little high. the water should be 2″ up on the jars and usually the 10 lb wwight unless your over1000′ Blessings!
there was just a hair of water in the very bottom and the weight was still rocking with steam coming out when i turned it off. i will makesure there is more water next time. i was concernined when putting the jars in cuz they were floating
luv the info from this video. I have done a fair bit but always nice to get other ideas.
One thing I want is your button since you push the button and we come back and your mess is all cleaned up. I could certainly use one of those.
My husband watches some of your videos and thinks you are very good at what you do and you make it easy to understand. So thanks from both of us.
merry christmas from a couple Canadian viewers.
Wow, awesome lot of great info. So can I become your new best friend? Just starting to can and dehydrate. Maybe some day I’ll be 1/4 as good at it as you are. Please keep us learning with you.
Bexar, how about doing a video on how to use a pressure cooker for us newbies just getting started? I’ve avoided them because of all the movies and cartoons showing them exploding with spaghetti drilling off the ceiling. Thanks! 🙂
HEB has some terrific deals down here in the Houston area. Thanks so much for your videos! Hope you are enjoying a cooler summer over SA way like we are down here.
When leaving headspace do you measure the liquid or the product? I know some of it will shrink during processing? Also I can tomato sauce using tomatoes a little olive oil fresh basil and fresh oregano from my garden and I left a half inch headspace as it said but after processing and waterbath I noticed that I now have a 1 inch headspace. Will my sauce be okay?
Yes they are considered unused and can be heated again. You should always put out more jars and lids then you expect to use cause if your off in you math it’s a pain to run and get more ready. Blessings!
Your right across the gain is the way to go. Yes your own cured ham cans beautifully. Unfortunately too many people try to can store purchased cooked spiral ham and such and it just turn out burnt. Blessings!
hint, cut across the grain of the meat. makes a HUGE difference in the end product. and OF COURSE you can can your own cured ham. nothing to it i do it every year!
TheWhitetailrancher
February 2, 2013 at 8:15 pm Reply
Don’t give up. You can email if you run into a snag I’m usually faster at responding to email. BexarPrepper@att (dot) net
p4lstorms
February 2, 2013 at 10:03 am
your wonderful and so much help. i havent been sble to get much help and have wondered why everyone is saying how wonderful the food is but i did not much like it. my mother and i are going to e piremnent with beans they are cheap to mess up.
bdoyler2001
February 2, 2013 at 10:46 am
Yes very likely so sorry. Blessings!
BexarPrepper
February 2, 2013 at 10:58 am
could this be why my meat and potatoes i canned taste burned?
bdoyler2001
February 2, 2013 at 11:34 am
@bdoyler2001 you weight should only rock a couple of times a minute sounds like you stove was turned up a little high. the water should be 2″ up on the jars and usually the 10 lb wwight unless your over1000′ Blessings!
BexarPrepper
February 2, 2013 at 11:46 am
there was just a hair of water in the very bottom and the weight was still rocking with steam coming out when i turned it off. i will makesure there is more water next time. i was concernined when putting the jars in cuz they were floating
bdoyler2001
February 2, 2013 at 12:38 pm
@bdoyler2001 yes as long as it waan’t dry bur I would rwcommend adding more water in the future. I alwaus use 1 gallon. Blessings!
BexarPrepper
February 2, 2013 at 12:41 pm
bexar i have a question. i canned bacon and when i opened my canner it was just about out of water. did it process enough. i am concerned.
bdoyler2001
February 2, 2013 at 12:53 pm
luv the info from this video. I have done a fair bit but always nice to get other ideas.
One thing I want is your button since you push the button and we come back and your mess is all cleaned up. I could certainly use one of those.
My husband watches some of your videos and thinks you are very good at what you do and you make it easy to understand. So thanks from both of us.
merry christmas from a couple Canadian viewers.
grandma lynda
February 2, 2013 at 1:39 pm
Wow, awesome lot of great info. So can I become your new best friend? Just starting to can and dehydrate. Maybe some day I’ll be 1/4 as good at it as you are. Please keep us learning with you.
Delorse Reinsch
February 2, 2013 at 1:58 pm
Check out my video ” all about the pressure canner” It covers pretty much everything. Blessings!
BexarPrepper
February 2, 2013 at 2:45 pm
Bexar, how about doing a video on how to use a pressure cooker for us newbies just getting started? I’ve avoided them because of all the movies and cartoons showing them exploding with spaghetti drilling off the ceiling. Thanks! 🙂
1texmez
February 2, 2013 at 3:28 pm
Yes like you loving the weather the last few days. Hoping it continues so that the garden starts producing again. Blessings!
BexarPrepper
February 2, 2013 at 3:48 pm
HEB has some terrific deals down here in the Houston area. Thanks so much for your videos! Hope you are enjoying a cooler summer over SA way like we are down here.
johnrk556
February 2, 2013 at 4:35 pm
another great video. thanks so much
dixierose3
February 2, 2013 at 5:26 pm
If they sealed yes. Next time just a hair tighter on the lids. Blessings!
BexarPrepper
February 2, 2013 at 5:53 pm
Oh thank you. I wasn’t sure, so I was throwing them out.
Bonstergirl
February 2, 2013 at 5:58 pm
When leaving headspace do you measure the liquid or the product? I know some of it will shrink during processing? Also I can tomato sauce using tomatoes a little olive oil fresh basil and fresh oregano from my garden and I left a half inch headspace as it said but after processing and waterbath I noticed that I now have a 1 inch headspace. Will my sauce be okay?
scheivert532
February 2, 2013 at 6:55 pm
Sounds yummy. Blessings!
BexarPrepper
February 2, 2013 at 7:05 pm
Yes they are considered unused and can be heated again. You should always put out more jars and lids then you expect to use cause if your off in you math it’s a pain to run and get more ready. Blessings!
BexarPrepper
February 2, 2013 at 7:38 pm
If you’ve simmered your lids, then didn’t need them all. Can you use those lids later?
Thanks for all the good info you share.
Bonstergirl
February 2, 2013 at 7:51 pm
You can cut store-bought fully-cooked ham into strips and dehydrate them. It makes awesome ham jerky.
Bonstergirl
February 2, 2013 at 7:53 pm
Your right across the gain is the way to go. Yes your own cured ham cans beautifully. Unfortunately too many people try to can store purchased cooked spiral ham and such and it just turn out burnt. Blessings!
BexarPrepper
February 2, 2013 at 8:10 pm
hint, cut across the grain of the meat. makes a HUGE difference in the end product. and OF COURSE you can can your own cured ham. nothing to it i do it every year!
TheWhitetailrancher
February 2, 2013 at 8:15 pm
Try this one 🙂 1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken bouillon cubes
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
Blessings!
BexarPrepper
February 2, 2013 at 8:38 pm