Finally found beef on sale and made this yesterday. OMG, it tastes fabulous! I got six pints; maybe I packed my carrots and apples tighter. They all sealed but it smelled so good while it was simmering, I couldn’t wait to open a jar! Also, I waited 10 minutes after taking the weight off like you said and water was clear! Thanks so much for sharing this tasty recipe!
Cooking wine is like cooking sherry ie; the rubbish you don’t like to drink, cheap stuff. If I cook with wine I always use the one I would enjoy a glass of. ❤
A shout out to four jars canning. I’m looking forward to trying your lids.🫙 Wow Carol you are awesome. This beef burgundy made with wine carrots, and apples looked delicious. I need to try this recipe. Yummy yummy. Thank you for sharing. You’re the best Janis.
Thank you Carol. You have been missed, Happy New Year. This year, I am going to expand my meat canning into flavors, such as this. I do can my pulled pork. God Bless and stay safe.
So Glad to see you again. I'm needing to can deer meat and may try this recipe. I am also out of your baked beans and need to get them back on my shelf.
Thanks Carol, this looks like a wonderful canning recipe. I don't currently have a pressure canner, but I will save the instructions and give it a try when I get one. Thanks again! Russ from W. PA
Happy to see you! Miss your videos! Yummy recipe, however I only water bath can so far..I'm still nervous to pressure can..I'm hoping this is the year for me to learn about pressure canning!
Another great canning find! Does the variety of apple matter? I'm thinking a Granny Smith might have a different flavor profile than a Fuji or Honeycrisp.
Hi Carol, I really enjoy your videos and your personality. But I don't eat meat and try not to eat processed foods, which is hard to do. Why do they use yeast extract? I read about it and it's not good. They claim it won't alter the sodium content of the food it's in. But it warms those who have high blood pressure to not eat it. Some people have had mild flushing of skin and headaches when they eat glutamates or MSG. I believe I'll stay away from it. I'm happy I watched your video today.😊
Normally they tell you just to bring your mixture to a simmer. Then can it I am shocked that they want you to cook it for an hour before it’s ever canned. Why? Isn’t that overkill?
Round steak is a tougher cut of meat and can withstand the extra cooking time would be my guess. If you want a direct answer you’ll have to contact Ball. I demonstrated the recipe as written …