Canning Pork Loin with the Nesco / Carey Electric Pressure Canner. This Thing ROCKS!!!

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Hey Guys. Here we use the Pressure canner to can some pork loin in both Quarts and Pints. These caning videos are working in a progression to help you build a comfort level and a skill set with the canner. I talk about that briefly as well as describe my plan to really get your pantry hooked up and save a ton of money before the end of this year. Get yourself a canner now and join in the fun. Don't forget to like and subscribe so you can follow along. :)
NOTE : Use the Black 10lb weight for the canner if canning from 0-1000 ft elevation
Above 1000ft use the Green 15lb weight.
Happy Canning! :)

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17 авг 2023

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Комментарии : 62

@jennygray3838 21 час назад

Enjoy watching your informational videos

@carolfyfe607 16 дней назад

We use the NESCO almost every weekend. We live near lots of farms. Love it. Love the energy in his video!

@TroyTime02 16 дней назад

Thanks Carol. I appreciate the compliment. :)

@pamelamartin8035 5 месяцев назад

Thanks for your videos! I ordered a Carey and am canning chicken as I type this. Watching you gave me the confidence to "jump" in and start canning!!

@TroyTime02 5 месяцев назад

That’s awesome Pamala. That’s why I make theses videos. 😃❤️

@craftsbeautyandlife5163 9 месяцев назад

I love my Carey canner. Its just me and my husband so small batch canning is perfect for us.

@TroyTime02 9 месяцев назад

Yes!... It's the perfect size. I also love that it doesn't take up one of my stove top burners. :)

@reader7788 10 месяцев назад

I also use the turkey bones to makes and can turkey broth. If you roast the bones first it tastes amazing.

@TroyTime02 10 месяцев назад

Thanks for commenting. I'm going to give that a shot this year. :)

@sheliahoosier4382 4 месяца назад

I have the Nesco also. I was afraid of the other pressure canners, but I have used Nesco 4 times and so far so good. TFS

@TroyTime02 4 месяца назад

That’s awesome Shelia 🙂👍

@Myfavorites877 5 месяцев назад

Love your energy! New subscriber. 🙋🏻‍♀️

@TroyTime02 5 месяцев назад

Thanks Susan. Welcome Aboard! :)

@jenniferr2057 10 месяцев назад

We do exactly that with turkeys. But after we pulled the meat off the carcass we make broth before we can the chick turkey and we put the turkey in the broth. My daughter asked for that for Christmas this year.

@TroyTime02 10 месяцев назад

That's awesome Jennifer. I have been using chicken broth for canning my turkey. I would love to see your broth making on a video. If you make one, let me know and i will link to from my site when i do the turkeys. :)

@patwolff7952 7 месяцев назад

I just bought the Nesco and am doing pork tonight! Glad I found your video.....

@TroyTime02 7 месяцев назад

Awesome Pat. Good luck!

@jennifergerman6154 8 месяцев назад

Don’t throw your fat away You can put it through a meat grinder and freeze it. Make your own pork or beef suet.

@TroyTime02 8 месяцев назад

Thanks Jennifier. I'll look into that! :)

@jennifergerman6154 8 месяцев назад

Slightly freeze it (not solid) prior to grinding and it won’t gum up your meat grinder

@TroyTime02 8 месяцев назад

@@jennifergerman6154 That's a great tip. I may make a video doing that in the future if I'm successful at it. I'll be sure to reference you if I do. Thanks!

@itsallperfectlynormal9805 6 месяцев назад

Or render it for lard!

@rocky6055 9 месяцев назад

Over 1K feet is the green one! (just FYI)

@TroyTime02 9 месяцев назад

Good Catch. I stuck a note in the video description. I'll try to add a pinned comment as well.

@rocky6055 9 месяцев назад

@@TroyTime02 I just finally ordered mine after much research- so I knew it right off the top of my head! (I love your videos)

@kylethestyleable 7 месяцев назад

Thanks for that nipple tip! I just got this canner and have canned green beans and dry beans! I definitely missed that if that instruction was there in my ma.

@Myfavorites877 5 месяцев назад

I’m confused. What nipple?

@sheliahoosier4382 4 месяца назад

they are talking about the vent in the lid@@Myfavorites877

@Myfavorites877 4 месяца назад

@@sheliahoosier4382 Oh! Never heard it called that.

@larrydevenney1008 5 месяцев назад

Anything over 1000 feet above sea level you use the grean weight.

@TroyTime02 5 месяцев назад

Yes. That is correct. I do poor job emphasizing that.

@AskTodd-v7o 3 дня назад

I love the idea, I am a part-time butcher and end up with a ton of pork, how do you think it would can if we seasoned it with SPG before putting in the jar? please let me know. Thanks for the vid

@TroyTime02 3 дня назад

Hey Todd. Thanks for the comment. Any dry seasonings are usually ok. Be advised, Most seasonings get stronger during the canning process so Less is usually more.

@ttschrock7126 6 месяцев назад

So pork that is more fatty needs to be hot packed, but when it is lean, it can be cold packed? Thank you!!!

@TroyTime02 6 месяцев назад

Yes. You are correct. 🙂👍

@AmandaRedmond919 9 месяцев назад

November turkey deals!!! I just got my first electric pressure canner from Kohls for less than $80 with a coupon. Waiting for it to be delivered.

@TroyTime02 9 месяцев назад

Awesome!

@TroyTime02 9 месяцев назад

Great stuff Amanda! :)

@faithoverfear70 9 месяцев назад

Have you ever had an instance where when you flipped to air tight that it did not seal? ( i only ask, as on my insta pot once in awhile the lid won't seal and the timer starts to count down but unit is not pressurized, i then have to turn off, open lid, slide the gasket around a bit and then restart ( it usually takes after the 2nd time, but i have had a couple times where it took like 4 tries to get it to seal) and your puppy is adorable ( my son in law has 2 boston's)

@TroyTime02 9 месяцев назад

Great comment Lisa! I haven't had an issue with the canner. I have had that problem with the Insta-pot every once in a while. Usually when I have it really full. The water builds up on the lip of the instapot and it will cause it to have trouble sealing properly. Usually, I dry it off good and re-seal it.

@GM-gy4ck 8 месяцев назад

If you wipe rims with vinegar, take another cloth and wet with hot water and wipe the rim again.

@TroyTime02 7 месяцев назад

Yes. Water around the top of the instapot is the likely culprit. Especially happens when it is very full. Open the lid, dry the top rim of the pot and you should be good to go. Also make sure the rubber seal is properly seated .

@billdelaney4222 5 месяцев назад

Thanks a bunch my chicken legs turned out great thanks for the great advice

@TroyTime02 5 месяцев назад

Great to hear Bill!

@billdelaney4222 5 месяцев назад

@@TroyTime02 pork loin is next lol them I’m gonna do your ground beef

@larrydevenney1008 5 месяцев назад

Green

@TroyTime02 5 месяцев назад

Red? 🙂

@ladonnaowens710 8 месяцев назад

So you think about 7-8 pounds would do 4 quarts?

@TroyTime02 8 месяцев назад

You will probably need about nine or so pounds for 4 quarts because you’ll be trimming off a decent amount of fat

@oskosh50 10 месяцев назад

Hi, some how I missed the London broil process. Will go back and check it out. So, with this process, when it’s done - the meat is cooked ? Excuse my ignorance - just wondering . Lol. Thanks, and have a good weekend.

@TroyTime02 10 месяцев назад

Yes, The meat is cooked and ready to be eaten. It's much more appetizing to heat it for a minute or two first in the microwave or on the stovetop when it comes out of the jar. However, in a pinch, you could eat it right out of the jar. Also, the liquid in the jar can be used to make gravy. :) The best part is now it is set for shelf stable storage.

@conniehamilton1781 10 месяцев назад

Hi Troy. Good rule of thumb for canning meat is 1 pint equals approximately 1 pound of meat. Makes it convenient to know how many jars to prep for canning process and how many jars of canned meat to use for following recipes. I also add more water to my jars so I have more "juice" to make gravy or to add flavor to rice or pasta. I've been canning for decades in my old faithful Presto stovetop pressure canner and now I'm considering an electric canner for the set it and forget it aspect. Thanks!

@TroyTime02 10 месяцев назад

@@conniehamilton1781 Great Tip Connie! I wasn't sure how much fat would trim off the loin so I bought extra to make sure i had enough meat. Great having you aboard. :) I hope you do pick up an electric canner. It's nice not tying up a stove burner as well. I can put the canner anywhere I decide. That's a nice benefit I haven't spoken about yet. :)

@oskosh50 10 месяцев назад

Another quick question - if stored in a cool location - what is the shelf life of canes meat ?

@TroyTime02 10 месяцев назад

@@oskosh50 Great Question Ernie! I have seen lots of discussion about that. Generally, they say use it within a couple years. However, most people will tell you it never really goes BAD as long as the seal is intact and it smells ok. Usually people will say the texture and the nutrition starts to lesson after a couple years. I've been eating plenty of things from when a I first started canning a couple years ago and it has all been perfect!

@pumpkineater_69557 9 месяцев назад

Above 1000 ft sea level it’s the 15 lb weight. Not 5000 as you said. We don’t want to provide false information do we? I’m actually at 1067 ft, so I use the green weight just to be safe. A little more guidance on how much liquid to add, what type of liquid ie water, broth etc would be helpful to your viewers.

@TroyTime02 9 месяцев назад

Rodger that. Thanks for the catch. I'll look to go back this weekend and add a visual note to the video correcting it. Thanks for the tips!