Don and Brenda show how they can beef stroganoff with farm-raised beef. After the canning is complete, they show how to take the canned beef stroganoff and prepare it for a meal. Beef Stroganoff in a Jar - www.healthycan...
There is a Presto canner advertised as induction ready. I have not tried it, but I know they do exist. You have to be sure that whatever burner you use has enough wattage to keep the temps; not all single burners are created equal. I love induction cooking, but you still have to worry about weight or scratching the surface on a glass induction stove top. I just got a Presto digital canner yesterday because I've been canning on a glass-top stove, and it makes me nervous. I already scratched it the first time I tried pressure canning, but the weight is a lot. Just be aware that some manufacturers approve canning on their glass tops, and some will void the warranty. Thanks for including how to fix the beef stroganoff when you eat it... can't wait to try this!
We just got our induction range a few days ago and I'm still not sure which way to go. I do get nervous about the weight. I've already done some water-bath canning on the induction, but I'm gonna have to decide which way to go for pressure canning. Are you happy with your Presto digital canner?
This is the second time seeing tomato paste in stroganoff… never ever made it that way 🤔 maybe I’m missing out! I’ll try 1 jar that way. Thank you for this excellent video. I commend you both for having a farm, that’s hard work!’
I've always made it with tomato paste. I'll be interested to see which way you like it best. Thanks for the kind words. Yes, the farm is hard work, but very rewarding.
Lovely presentation. Thank you very much for sharing with us. For extra flavor you might try cooking the noodles in broth instead of plain water. It takes away the bland flavor of the noodles. A tsp or so of better than bullion or a bullion cube added to plain water is awesome. So delightful and delicious
I like your funny conversations. Since I understand your jokes, I know that my English can't be that bad 😂. I find it interesting what you said about induction hobs. I just sold mine because I learned that cooking with it is as unhealthy as always cooking your food in the microwave. Electromagnetic fields are created and especially if you cook with them for a long time, for example when preserving, this is also said to have an impact on the body. When it comes to cell phones, we now know that long-term use is not good. There are certainly reasons why there aren't many studies on this. I have health problems and I don't want this for my children either. I would prefer to cook with gas, but that's not possible for us, so I'm using a glass ceramic hob again. Everyone has to decide for themselves who or what they believe, but it's good to direct your research in all directions. By the way, in Germany there are adapter plates through which you can also use normal pots for induction. You place them between the pot and the plate. Thanks for your video. Lovely greetings from Madi
Wow, I hadn't heard about that about induction ranges. I'll definitely do some research. The new studies on gas are showing that cooking with gas can put unhealthy pollution into the air too. It's hard to know what's the safest/best. Thanks for you encouragement and info.
I’m going to have to make beef stroganoff tonight. We butcher our cattle too. It’s nice to get some new ideas for meals. I have a harder time deciding what to do with the arm roasts, sirloins and round steaks!
We LOVE the beef stroganoff. I did try the beef burgundy, but we don't like it as much as the stroganoff. One thing we've done with the roasts is to smoke them for a certain time on the smoker and then finish it in the oven very low-and-slow.Before we put it in the oven we wrap it in extra-strength foil and pur a jar of beef broth over it. It comes out with the best smoky flavor and very tender due to the long, slow cooking. We often shred it and the whole family enjoyes smokey beef sandwiches with some BBQ sauce. YUM!
Your recipe looks delicious. So glad I found you two. My husband and I are also in our 60’s and living a similar lifestyle. Thank you for giving us new ideas as we grow!
That's WONDERFUL! I love that it's never too late to learn new things. We're having more fun in our 60's than when we were younger. Thanks for the encouragement.
Looks really yummy and I must do a few jars, my AAC holds 14 quarts and my Presto that can be used on an induction stove holds 7 quarts. Using both canners makes it quick and gives me 21 jars of deliciousness. I'm in Australia and canning equipment is very expensive down here.
That would be GREAT to have 2 pressure canners going at once. Everything that gets pressure canned take such a long time that doing 2-3 batches takes the better part of a day. The good thing about canning equipment is that once you make the initial purchase you're good to go for a LONG time.
Looks great, I will send this to my wife so she can try it for us. Bulls that have been cut and made steers will always fatten up faster and most times more tender meat. Our house is a mess we had a massive water leak, under slap hot water. So this will have to wait, but want to try it....Thank you
We heard the same thing on the bull v steer, but we don't really know about the beef flavor and tenderness of the steer vs heifer. We wish you well on the water cleanup! Take care.
Sounds lovely. I'm going to try this for the first time this winter. I've been canning for years. May I say one word to you? Spatula! LOL, it was hurting me see you leave those yummy bits in the bowls. I have a silicone one with a metal handle that I got years ago and it's my best friend when I'm canning.
That looks yummy! Do you have anti fatigue mats where you stand the most in the kitchen? If not, I strongly suggest them. I wish I had gotten mine sooner.
It IS yummy. I do have anti fatigue mats at the stove and at the sink. They are wonderful, but it can still get tiring. (I guess especially since I'm in my 60's)😬
Your viedo was great. I need to know how you process beef broth to can. Have you done a video on this. I dont want to ruin my bones and beef. Thank you. You are my favorite video makers.
I have done it pretty much like Rachel does on 1870's Homestead. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-LVAEPaoE18Y.html She has been my inspiration for a lot of my canning projects. I may try to do a video the next time I make some. Thanks for the kind words!!!
Looks yummy, I’ll have to make this. I usually just can ingredients but I’m going to try to do meals in a jar. I have a presto pressure canner and it works great on my induction stove!
I love having meals in a jar. It really comes in handy on busy days. A couple of people have mentioned Presto, so I'll definitely keep that in mind if/when we make the switch up induction. Are you happy with your induction stove?
@waardenburgfamilyfarm4764 I'm ok with my induction stove...but I'm not gonna lie I do miss my gas stove. For me gas had heat that induction just can beat. With inflation the way it is...I won't be changing anytime soon!
@@shant2885 hmmmm...... I have always loved gas, but the single induction burners have been wonderful. I'll have to do some serious research and maybe cook meals using the single induction burners for a while. Yes, the price of the induction ranges are not cheap so it may be a while before we make any changes. Thanks for sharing your honest opinion. 🙂
I have a Presto Canner. Induction won't turn on. I heat up my lids or product to hot can. My husband loves induction. We will probably purchase an induction stove next time we need a new range. I always have to use my canner on my gas JennAir island insert in my island. I have a glass electric top on my range now , so I can't can on it. Bummer. Thanks for the video today.
I'm going to have to figure something out to be able to continue pressure canning if/when we do switch to induction. It would also be nice to be able to open my microwave while I'm pressure canning. Whoever put microwaves above the range must not have been a canner. Haha.... Thanks for the tips.
Oh, I just can't believe you left off the most important ingredient.... (*clutch pearls*) .... ketchup, yes ketchup. Yes, that red gold of a condiment will add the crowning touch of flavor to your dish... lol. I don't remember off the top of my head, but I think it was 2-3 tablespoons for the recipe we use (or as my Memaw would say, "oh, I don't know, just a pinch or two"). Seriously though, I don't know if ketchup is something that you can use in canning but, it is something my wife and I have used for years in our beef stroganoff recipe. 🤷♂
I made firecider last year for the first time. Same basic recipe you made. I'm not fond of the taste but I can say that I stayed healthy through the winter! I'm pretty healthy anyway so not sure I'm a good example 😅 Have mine in the fridge for this winter.
It's really not hard. I hadn't canned at all until 4 years ago and just jumped right in. If I can learn how to do it at 60, anyone can do it. As long as you follow the instructions, it's easy. Jamie from Guilbrook Farms has a great canning video.ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-jU0CzxBnKoY.html It really helped me to get a good start. Thanks for watching!
I had said to my husband that a heifer is one that has had no calf or one calf. He is a 'technical' person..if that makes sense. So of course, he looks it up and only finds that a heifer is one that has had no calves. Is this true then?
I have the 2 individual cook tops, but my daughter-in-law just got an induction range and is in love with it. We've been talking about switching away from gas, but I'm not sure how soon we'll be making the jump. I'm anxious to get rid of the microwave over the range. Whoever thought that would be a good idea was definitely not a canner. 😊
The jars come out with the liquid at the same level as when they go in the canner so I guess it doesn't produce enough broth to make any difference. There has to be a certain amount of liquid to can things like that. (I just follow the recipe. 😁)