@@WhiteOak09 I bet these would be pretty good. I watched another homesteader who canned them raw. She said they were "good" esp if you were craving a burger in an extended grid down, or lack of food supply, situation, but not as good as freshly made. I think partially pre-cooking may make a big difference.
Awesome idea! I just finished canning stuffed green peppers... instead of stuffing the green pepper, I cut the green pepper up, then added the hamburger stuffing. Kind of like a meal in a bowl for later. So many things you can do with canning.
I love using my IP Max for canning. I love canning chicken, beef and pork roasts in it. The only drawback is that it only holds 4 pint jars. If you love it I would recommend purchasing the Presto electric canner, it does half pints, pints, and quarts!
I definitely recommend looking up online the times. This was done in a pressure canner. All low acid foods like meat need to be done in a pressure canner. I know that isn’t exactly what you asked. Try the website “national center for home food preservation “ and it should have the details you need
Being a newbie myself, I'd highly recommend Grow and Preserve's and Abbey Verigin's channels. Although they both walk you through step by step on most videos (Abbey, on most; Grow & Preserve on all), Grow and Preserve also has "Sampler Meals in a Jar" wherein she walks you through making 3-4 different meals at the same time, using many of the same ingredients with a different base. That way, you can 2 jars of each, try them all, and decide what you like and what you don't prior to canning a full batch of something you wind up not liking. I just found her channel Monday, and have binge watched it because it's so good and informative.
Hi, thanks for this vlog! I was wondering if oil instead of broth is ok? It is because I intend to sell it.. and oil would make it look clear and attractive. pls give me your insight. More power to you and God bless you!
Do you have a scientific evidence that adding oil in canning is lethal? If there is none, then your reply to my querry to the maker of this vlog is absolutely misleading and irrelevant.🤐🤐🤐
It's against the law to sell anything that wasn't canned according to an approved method. And even then meat isn't usually allowed. Just high acid foods. It's a felony where I live. Highly recommend not trying to sell canned meat.
So did you do anything to try and get the fat out after cooking, like blot with paper towel? Also, did you put it in while still hot, and use a hot jar and hot broth?
@Auntie Niki thx. I didn't know you can add onions. Also ever since I saw you use the ring to make the shape, I now do that everytime I make hamburgers!! (Not Just for canning)
No! You can only water bath acid foods like fruit and pickles. Water boils at 212 degrees and meats, protein foods and non acid foods have to be cooked to 240 to kill botulism and only a pressure canner can get that hot. Even if you boiled them all day it would still be only 212.
Pressure Canning, especially of meat, requires much more info and directions than is here. E.Coli or botulism is possible if not done correctly. It is NOT the same as Water BATH canning.
