I want to brag that my husband taught me to can green beans first. We’ve always had a garden, a freezer and a garden. I love this life of being partially self sustaining, praying others will continue to learn from wonderful homesteaders like you. Thank you for your great instructions! God bless
My mom loved canned pork. One year for Christmas I gave her a dozen jars. She was so grateful. Made me feel happy to do it for her! She was a major food preparer. Always a well stocked pantry of home canning.
I love your channel and canning! The Lord impressed me to start stocking my shelves with home canned goods in the winter of 2019. In 2020 my hubby lost his job and we had no worries in reference to food as the Lord had already blessed! God bless you and your family!
I've canned a lot of pork butt the last few years. I feed 1 human and 3 dogs out of it, so it goes fairly quickly. UNRELATED NOTE: For my New Year's Day dinner I wanted cabbage with corned beef. I found only 1 pint of previously canned corned beef, with a canned date of April 2018. I wasn't sure, but I opened it and it was fine. Some nutrition may have been lost, but I got my dinner.
I have eaten salmon I have canned that was 20 yrs old. It was fine! Tasted delicious. As long as you followed the steps and your jar is still sealed I am sure it is fine.
Properly canned and stored, foods, especially low acid, last a long time. (High acid sometimes will cause lid corrosion from the inside.) I've had good success with 5+ years shelf life of home canned goods. As long as the seal isn't broken or I observe signs of spoilage, I'm not concerned about some nutrition loss. So far haven't experienced any material flavor changes.
We canned a ton of pork but the past 2 days for the first time. We opened one for dinner and it was just as tender as the ones I put in the slow cooker on the first day, it was great! I didn't waste the liquid. I added it to my rice cooker for the side. And the scraps & bones are in the freezer for later use
Just got back fromTarget. I ran out of pint jars. Target was FULL of jars! Wide mouth, Regular Mouth, quarts, pints and half pints. It was wonderful! I took the last box of wide mouth lids. They were out of all size lids……
I came from 1870s homestead from her Canuary video. I love this idea. Looking forward to seeing all the videos and getting some ideas for when I get my pressure canner next year!
Omg I love you channel ! What an inspiration you are to so many especially me. I canned 28 pints of beans and ham yesterday. As I was taking inventory in the freezer I found a large bag of strawberries that I had forgotten about. Canned. 13 pints of jam today. Feels so good to have those on the shelf for my family. Looking forward to canuary. !!!
Ladies and Gentleman, start your engines, Canuary has begun! Lisa thanks so much for putting this collab together again. Always look forward to this whole month and all the knowledge and ideas you all have. Just love how you provide a Step by Step process so we just can't get it wrong or have to question anything!! Your "Butt" (pork) looks great! So glad they all sealed, (except for chipped out rim). Thanks for sharing your lids find and providing a discount code to boot! What a way to KICK OFF CANUARY!!! Thanks for everything
I’m very happy that Canuary has started!! I’ve missed our canning videos!! Thank you Leisa!! 🥰 It occurred to me that it might be a good idea to buy a pork loin and a pork shoulder, cut them up and combine them. It would give the loin the needed fat for flavor and to help with dryness and make the the shoulder meat not quite so fatty. Does anyone else think this might be a good idea? Often, whole loins are on sale at a ridiculous low price as well as the shoulder and I think I will try this next time I can get them on sale! 😁
That's the beauty of canning. In this case you can mix and match those pork cuts to suit your tastes. That said, I don't like a lot of fat left when I can meats. (Prefer to turn excess into lard or tallow.) Thus, I could do the same thing you're talking about, for a different reason and still be happy with the results. As long as we stay within the overall guidelines, canning meat in this example, we do have flexibility. Hope this helps.
I just rewatched this, the first canning video I ever saw. I now have over 100 jars stored, including baby carrots, green beans, potatoes, beef, pork, chicken beef, onion jam, strawberry jam, zucchini bread jam, and feel like I have a whole bunch of new sisters fro other mothers! Thank you, Leisa, for giving me the courage to give this a try. My hubs thinks I’m crazy, but he still likes to eat what I’ve canned. My kids think it’s cool and my 8 yr old granddaughter is my main “helper” in the kitchen. Still a big fan of your, Sis! Stay well!!
This is my first time to face the Canuary challenge! I admit I have been a "lurker" in the past. I finally got all of my canning gear and supplies organized and even created a "Canning Closet" this year. I have dabbled in canning, but have been afraid to can meats. No more! I am committing to canning something 3-4 times a week and am excited to start with pork butt!!! Thanks for sharing all your wisdom!
Congrats on your Canning Closet and commitment to can meats. I believe you'll be pleasantly surprised at how easy (relatively speaking) it will be to put ready to eat meat in your closet. You'll be watching sale prices on chicken, beef, pork and putting the word out to hunting friends (if available) that you've love their excess venison and other wild game meat. Speaking from experience, as I have a couple of friends who hunt. Always a pleasant surprise when one stops by with freshly harvested venison or have cleaned out their freezer to prepare for the upcoming season. Speaking from experience, as I canned 10 (20 lb+/-) turkeys this past holiday season. Local Food Lion had them on sale for $.29/lb. Well worth the effort for that many meals of protein ready for the coming year. Excited for what you can accomplish, as you grow in experience. Enjoy!
@@oldtimerlee8820 Thanks! I have always kept my chest freezer full, but am so excited to free up some freezer space. We have 2200 square feet of garden space at our Community Garden and have just started canning up our harvests in the past two years. I will definitely be hunting sales. Thanks for the tip on reaching out to our hunting friends!🦌🐿
Just curious...did you get free shipping on your order? I got the 10% off with discount code, but not free shipping. Wondering if there's a secret to free shipping. Thanks!
I don't have a presser canner. Been afraid everything would explode if I missed a step in the instructions. Your video has given me the confidence to give it a try. You explain everything so well and it's a pleasure to listen to your voice. Thank you!
I do not can much in the way of meat. Mostly veggies from our garden, fruit from our trees and jelly. You have inspired me to do more canning of proteins especially since I experienced freezer failure last year and need to balance better how I preserve and not rely totally on the freezer.
I have been canning for over 40 years. I'm thankful that my grandmother and mom taught me valuable life lessons liking canning at a very young age. Canning for a newbie can be scary especially when it comes pressure canning. Thank you for taking the time to explain all of the important steps of pressure canning for those that have never used a pressure canner before.
I have never had pork butt but I like the idea of having canned meat on my shelves. Thank you for having this Canuary event. I think I will learn a lot.
I am on a mission within the first 4 months of the year to have at least half of my freezers into jars! Thank you Leisa you give us all so much confidence in our canning adventures! Happy New Year
I need to get a lot in my jars too. Freezer so packed. Much of it is fat to render and bones to make broth from. But a lot is meat that will probably freezer burn soon!
I think my goal will be to can all the meat in there and then there will be room more meats on sale. I will also have room to freeze soups like broccoli cheese that I cannot can.
I always get excited to find new channels, been canning most of my life but always finding something new, how great is that. A chance to win a canner, one can never have more than enough canning equipment.
I am not a big pork eater but my husband is. I like to can things that he can easily use if he runs home for lunch. So I think he will enjoy having this on the shelf to grab!
I wish I had known of you when my kids were growing up! I was a stay at home mom and my husband worked lots of overtime to survive. You would have been such a blessing! Now, I can for us and our grown children! I get several pork butts when they are on sale and can for all of us. I've come up with so many recipes using it now. Also, thanks for the tip. Ordered 3 boxes of forjars after watching this!
@@beckyhade9797 drain, heat in a pan and add spices for sandwiches, add BBQ sauce, or make into burritos or wraps. I love to drain it, put in in a pan with fresh veggies and cook in the oven. Just add seasonings that you like (I usually do Italian, salt, and some kind of griller flavor). It is so tender and good! Just experiment with spices that you like and you'll be amazed at how good it is!
I wish I could post a picture here. I’ve never canned anything in January but yesterday my husband came home with the most beautiful and super sweet strawberries he got for FREE all because of a wreck on the interstate. I’m now canning strawberry jam today. Such a blessing since I got zero strawberries last year.
Just canned my first batch ever of canned pork butt. Turned out great! Thank you for this and all your canning tutorials. You make canning look so easy and fun. Im sure you give many folks the confidence they need to get started on a canning journey.
Lesa, I have found the Amish made lids out of Millersburg, Ohio, to be very good. They have a blue compound and extra rim also. Good price. Thanks for doing canuary.
@@dawnesson3353 no beans name. I got them from Peights store in Mt. Union, PA. Their relatives in Millersburg are making them. I will see if I can get their address next week.
@@dawnesson3353 The Lids are from Walnut Creek Farms, 3830 State Route 38, Millersburg, Ohio 44654 Superb Lids, heavier metal and blue seal. I really like them. They seem to be much better in sealing even better than the new Ball lids. Sleeve of 60 is $14.99. They will ship. I buy them from my Amish store in Mt. Union, PA Peights Country Store. Just wanted to let you know where they are from. Have a great day. Jerris
The lids I mentioned are from Walnut Creek Foods in Millersburg, Ohio. Superb Lids with a blue seal. Metal is thicker and blue seal is thicker. All of mine of sealed beautifully and sealed better than the new Ball lids which appear to be thinner and less composite. All the best to everyone.
I recently canned some pork when I tried it afterwards the flavor was still great, but I did have to strain it really well to keep it from making soggy buns on my pork sandwiches. I'll definitely can some more sometime, and I got a whole half pint of rendered fat from the bits I trimmed off. I've been keeping it in the fridge and using it to fry my eggs in making them very tasty.
When you have the trimmed fat, do you just cook it down to a liquid? Is that all rendering is? Am I correct that you could then can that, leaving you with shelf stable lard?
@@juliabrown5948 That is all rendering is, you'll be left with liquid fat and some bits left over that don't melt down that you separate out. I don't know about it being shelf stable or not I've always kept it in the fridge.
I’m a 70 yo lifelong cook. My big, stand-up freezer died (which I inherited from a previous job). Have lost SO MUCH premium proteins, including king crab ( would LOVE a video on preserving seafood!) I’m switching to canning, using that big stand-up for shelving for cans and dried foods. I DO keep the door ajar: no problems yet. BEING a lifelong Restaurant cook, I’m familiar with common food safety, but your insight enhances “preserving” knowledge. In addition, the RIGHT side of my brain still receives, daily, stimulation, since I still work as a chef. That “right side” is hungry and struggling for input. Your channel is providing this. Thanks SO much. For sharing😊
@@SuttonsDaze DAM! You’re on it! Thanks. SO much👍 Wish I’d had this “table” when my freezer bit the dust. My theory is, “when in doubt, throw it out”. I could have saved the seafood in the bottom of my freezer (larger platform for storing cases of king crab… they were encased in dripping ice slush)
@@apiecemaker1163 To make sauerkraut I use a knife and shred the cabbage,, Rinse then pack into jars. Must pack tight. Add 1 tsp salt per quart and fill jars with hot water. Put lids and rings on then let jars sit somewhere that they can ooze. Let age for at least 2 weeks. I then open the jars releasing the .gasses'.. Wipe the rims rinse the lid and reapply. I pressure can for recommend time.. I've been doing this for at least 35 years. Once you eat this you won't go to the market anymore. Word of caution..A large head of cabbage will yield a lot of kraut. I sometimes can get huge heads for $2.00 that makes a ton of kraut. I hope this helps you.
@@albertkleinman7845 OMGoodness thank you so much for responding and taking the time to type all that out. I have heard that once you eat homemade kraut, you won’t eat store bought. I hope you have a happy and blessed new year.
@@apiecemaker1163 You are welcome..The nice thing about this method you can make as much or little . I know it sounds odd but I made 2 quarts for the holiday. When I had family used to make it in half gallon jars and skip the canning part. It lasted for years without never sealing. Of course you just fill jars and let them go, I hope you enjoy your kraut. Don't judge it on the first jar. You need to develop a taste which is wonderful.
I remember when your mom bought you that big roast for your birthday and you canned it. I canned some too. I left some fat on the meat and canned it. I was unsure if the lids would seal because of the fat in the jar but they did. That fat ring in the jar made the best fat base for the most delicious gravy for the meat. Excellent video as usual Leesa. I will look into those lids.
I canned chicken and pork today. Just put my last jars in the pot now..there really isnt nothing better then your own canning. Thank you Leis for another awesome video. Happy New Year!!
I'm a newbie canner with a huge passion for prepping and food storage. This is so exciting for me. So far I have only canned beef stroganoff and turkey broth but both turned out great. I did have and issue on my first attempt with one breakage but I think the jar was compromised. So all in all really happy with the result. Thank you for this. Great video :)
I canned the spicy port butt for the first time this fall, was an immediate hit with the family I will always have some on the shelf now. Thanks for this amazing site, Ive learned so much from you and all of your contributors. I now look forward to January 😁
Looks like I’ll be canning pork butt!!! As always Leisa, your canning tips and tricks are extremely valuable!!!! Thank you so much for all you do to help us stock our pantry with wholesome foods. ❤️❤️❤️
I just started canning this past spring, and I love it! I found pork loin for a great price in the fall, so canned it up, I've used it to make green chili stew and I had some country ribs in the freezer and needed the space so I figured, why not. It makes awesome pulled pork sandwiches. I love your videos and I'm absolutely in love with your new kitchen!
Awesome idea. I’m so looking forward to each day. I started canning almost a year ago. My mom and Gram canned a lot when I was growing up. My main reason was to get quality food for my dad that didn’t worsen his health issues. I needed to be able to control the salt. I found your channel and have used many of your ideas. Hubby LOVES the spicy pork. Thank you for doing what you do!
We can a lot, my dad actually does his own canning as well as helping us. He has developed heart failure and is on a sodium restricted diet and canning our own meats and vegetables has been a huge help
For some reason I've never canned any pork, but this looks amazing! I want to expand canned meats in my pantry, so I'm going to watch for pork butts to go on sale. Thanks, Leisa for getting Canuary together...looking forward to each one!!
Love putting this on my pantry shelf! Always on the watch for it to go on sale and put 4 in the pantry before Christmas at 99 cents a pound. Bummer that they limit the number we can buy. Great in casseroles or just BBQ.
That's why you get your husband to get more. And hey, don't your kids deserve a credit card to go do your grocery shopping when you're tied up canning pork butt?
Here, so far, the limit has been per trip to the store. I bought 10 frozen turkeys this past Nov/Dec. They had a limit of 2 at $.29/lb with a $35 purchase of other items. Sale ran for 2 weeks. Made up my restocking list for items all over the house that were also on sale. Bought $40 worth + 2 20lb turkeys each trip. Since I could only keep 3 at a time in my freezer, I set 1 to thaw, while another was being canned. That left space for 2 more.Next day, I'd pick up 2 to repeat the cycle. Store is close by so separate trips aren't expensive. For another store, where driving cost matters, my sister goes with me and uses her "store" card.
Pork butt is one of my favorite cuts to can. There is so much you can do with it. I always cut that biggest layer of fat off, render it down and freeze it for cooking.
I am so excited for this!! For Christmas, we received a frozen meat pack (tons of steaks, chops, bacon, ground meat, etc) and I've been frantically trying to clean out my freezer to get it all to fit. Thanks to this video, I've figured out how I'm going to do it quickly!
Thank you for putting this together. I’m really enjoying watching everyone canning their different choices of foods, jars, lids and canners. I learn something new every time. 🤗
I did pressure canning for the very first time a few days ago and when that thing started to hiss like a peed off cobra , I jumped 🤣 like I said it was my first time , made a few rookie mistakes but everything sealed and I'm not as afraid of a pressure cooker as I have been ❤
I’ve broken two jars bc I thought the meat was thoroughly thawed out. No…they were not. I know it was my fault bc when I put the meat cuts in the jar, I could tell they were “frosty”. I thought they’d be thawed out by the time I started up the canner and the slow rise in temperature would definitely thaw those jars. Nope! I never do that again, never. What a waist of food I did….shameful on me…but I learned a great lesson.
I have been so excited for this month! I have canned for years but just started pressure canning a couple years ago. My husband hunts so I have done elk and venison too
Congratulations on the elk and venison. I love to can all types of harvests from the land. Unfortunately we don't have elk here. From what I understand an elk can be a lot of food on a pantry shelf!
We don’t have elk here but my husband went to Colorado on a self guided hunt and got a bill on opening day. Definitely a once in a lifetime experience. We shared with family and that elk fed us during Covid shutdown in Michigan and I canned some too. The pints of layered stew is Jim’s favorite to take on camping trips
Well, I'm 60 and learning something new everyday. I was always told that pork products were too fatty to can. Guess I will be trying this for sure. Thank you for your time. God Bless
I have a jar grabber just like yours it was my grammas and I’m 56 yrs old she got it from her mom great grandmother 👵 I use it all the time GODBLESS sweetie looks great
I have never thought of canning Pork Butt! One of our local grocery stores often times will have a great sale on Pork Butt and I always buy at least 3-4 and pop them in the freezer. Canning them is a great alternative that I am going to try!
I’m so new to all this but grew up eating tons of canned veggies and such. But pork in a jar? Omg yes please. My nana would be delirious with joy to know I’m trying this.
I have pork in the canner now. Got it for 99 cents a pound. Thanks to you I did corned beef last week. It was so good I'm headed to the store for more! Happy St Patrick's Day.
oh my goodness. I was hangry and I canned this in pints. I opened a jar and put it in a pan and added little flour and milk. I toasted a piece of bread and breakfast. Yum! less than five minutes. it was the Missippi recipe.
Not cheating. I can't remember if I already commented.i i warch and listen as I fall asleep at night. And then I ratchet in the morning. I'm impressed with how much pork you got. I've been turning ask the pork I bought into Mississippi pork. I think I will just do ugly pork for the next batch. Thank you Lisa
Just finished candied jalapeno, salsa, turkey(bones from thanksgiving) soup and broth. Last of the tomatoes are seasoned and in the dehydrator to make for pizza toppings. Waste not want not. It has been a blessed year.
Ohhhh, i had no idea, yippie i get to catch up and look at others for ideas.. love learning so I can get some things stocked away... and so easy to open and heat.. fast for a busy homeschooling mamma..
Looks very good! I love canning meat, not relying solely on electricity to store all of my meat is fantastic. Plus it saves a little time on a busy day getting dinner done! Love it!
I agree with the line 'once you start canning you'll never go back'. I think I'm addicted. When I run out of things to can, I can water in the remaining empty jars. Next time there's a boil water advisory I'm ready.
