I did so much canning last year because I felt something bad was coming. But then before Christmas I started using them. Then Covid 19 happened in China and I knew that was why I felt the way I did. So I quickly did bottle potatoes, bean soup, chicken soup, curried lentils, beef, beef stew, carrots, Nigerian stew, beef broth, and soup/stew veggies. So grateful I started canning....it has been so satisfying. The sound of popping after you remove those bottles gives me such joy and pride.....so rewarding. Thank you for showing us how.
Linda, this is the video that started it all for me! I love corned beef and am looking forward to running a good batch along with some rainbows that I had left over when I ran out of jars a couple days ago! Thanks for all you do, God Bless.
I have not watched a single video of yours that I didn't like. I'm watching this one tonight after all the kids are in bed and my feet are up and all I'm thinking is, "Hey, I've got a corned beef in the freezer. I'm trying this tomorrow!" Thank you so much for all your wonderful videos.
It may be simple to do but it takes money to do it. When you are on disability social security it is real hard to do stuff. I have 2 sons who is disabled and so it is hard to can for future. But I really like watching your videos.
Makes great corned beef. It don't look appetizing, but is just as good as fresh, and 10x better than store bought canned. I've never bought the pre packaged uncooked version. I've always made my own. I'll have to try one of those next time. If I have extra room in my pot for more jars, I can hot dogs and hot links. They come out just like Vienna sausage.
When I raw pack, I dont waste time trying to get all the air out. I might be wrong in doing so. But if you look at the meat inside of the jars after pressure cooking, it makes no since to try to get the air out. Good video, corned beef is awesome !
Linda, I really enjoyed this video. You are such a good sport for showing all the do's and don'ts. Thank you for all you do, Your hard work and all efforts are greatly appreciated!
I purchase lots of corned beef just before St. Patrick's Day. Seems that it's the best sale ever for the whole year. I've always just froze it but this is a fabulous way to preserve a good bargain. Thank you for the video!
I 100% agree!! Grass fed only, no hormone's, etc. Where we buy our's they even keep track on what field they ate in and for how long. Amazing difference between this meat and store bought.
Thanks to your video, I knew to buy the flat instead of the point corned beef. More for my money and it turned out great. So convenient and so tender. I feel the same way about roast beef. It tastes like it has cooked all day in the slow cooker. New at canning meat but I plan to can more. What a nice surprise and it is so good!!!
this was great! So when you raw pack meat for canning, you can really pack it in there and the important thing is to get all the air pockets out? Thanks for being one of my valuable canning mentors Linda! :)
Been watching your videos on canning got hooked went out and got a pressure canner and water bath canner canned my first corned beef last week opened one last night it was great been canning what ever I can find on sale
So when you tightened down rings at the end with the air bubbles in there trapped. Does that effect the meat at all?? Thank you. You are so good at explaining your teaching thank you
Linda, I didn't see if you answered the question a couple of people had about the jar that bubbled over. Did that ruin the seal since it came out? Or did you guys just eat that one right away and not store it?
Hello Linda, thank you for all your post, I have learned a lot from you. I had a question about canning corned beef hash. I smoked a 19 lb corned beef and have a lot left overs. I would like to make some corned beef hash, I have some potato's too. Do you have a recipe or a video on how I should go about canning up my favored breakfast meat ? Thanks again.
Thank you for this video, I have 30 pounds of corned beef to can and have been looking for directions. My blue book only says to do it in cans not jars.
Good one Linda. Im doing it tomorrow. Hows things going? You all good in this particular situation were in. Lol .your yrs ahead of most preppers. You really should do a co-OP with Hickok45.
A good way to avoid all the hassles of jar lifter, pot holders, and towels for handling the hot jars is to buy a pair of neoprene gloves. They insulate so well that you can immerse your hand in the water of a just opened canner.
Do you have any videos on canning on like water bath canning in a regular large pot? Because I am wanting to learn how to can I don't have a can of I just have pots and I've heard people talk about water bath canning on top of the stove. And if you don't have any videos can you make one so I can learn. I don't have anything except for jars
+Nick Freyermuth She used Tattler lids and they need to be tightened as soon as they are taken out of the pressure caner. No waiting must tighten them immediately.
hi Linda I really loved watching your Video and I made some of your recipe already. but I some question to ask,i try to look for a canning glass Jar here in my place and can't find one. can I used jar from jelly or coffee jar.....hope to here you soon.....Thanks ..Rommel.
hi its there a risk of the bottle breaking with the heat or pressure inside build up or something...at @14:15,,, there some bubbles forming... just really asking cause im going to do this also
Linda, I wanted to ask, why my meats always have grease in the canner after canning. I have tried putting less in the jars, but still have seepage. Only once have I had a jar not pop, and it was a greasy sausage. Do I need to worry that they are not really sealed. Am I not tightening enough....everyone says finger tight, I wash and check after processing of course, but short of opening them all (LOL), I don't know how to reassure myself they are safe. Thanks for any advice
I just made a 2nd batch. This batch was more marbly even after trimming off the fat...doesnt look very appetitizing in the jar..but I'm sure it will be good. I'll drain off the fat.
Good vid. I learned a few things. I'm wondering though if the tip with all the marbling wouldn't of been the better cut to cook in the oven? Not the best for canning I guess. Traditional cooking, marble = flavor. So far I've only done water bath pickling. Just getting into the real deal haha. Did look like you had those jars filled pretty hi though. Only time I ever had a blow out was when I over filled. Would almost kill for that range top! SWEET!
Never reuse lids, unless they are Tattler lids. On the metal lids, once the rubber composite (red) ring liners have been indented by sealing, they are compromised.
Just for information sake, the brisket comes from the front end of a steer/heifer/cow/bull/calf... It is the breast of these animals located between the front legs heading toward the neck which is why it is a very tough part of the animal.. The tips are very fatty, your butcher has already cut an inch to two inches of fat off of them before you buy them.. So if you buy tips from a market steer they will always contain lots of fat. Your best buy is the leaner pieces even though more expensive.
Love the video, I would recomend you lose pack meat, and never into the neck of the jar so that the foam from the meat has a place to go. Don't want it foaming the lip of the jar it could affect your seal... Keep canning, God Bless...
Bands are not supposed to be tightened unless they'reTattler lids or the like. Boiling jars are under a tremendous amount of pressure. Luckily none of her jars exploded. That could have turned out very badly. Thank God it didn't! Please revisit your Ball canning book or go online to the USDA canning guidelines to read up on proper canning procedures.
Camera on wrong side, can’t see what size, or what your throwing away. And which is the better cut of meat? And where do you shop? Our meat is not brindled.
I was told you have to let it sit in a brine for 4 weeks, is that true, will it taste different if you dont, I've never dont it before but would love to try. Does it taste like the canned you buy in the store, or the roast beef you make a sandwich with?
I'm confused. new at this. are we supposed to tighten those lids AFTER they come out of canner?? that one made a hissing sound. did product get on rim? will it really seal? why were lids loose? confused..never seen that done before except for taddlers..pls clarify
You only immediately re-tighten the reusable T a t t ler Lids immediately after they are removed from the pressure caner, or water bath caner. You tube has video's on using Tattler lids and Google also has information.....so they are reusable and can save $ but there are pro's and con's.....A person must decide if saving the $ is worth using them in the long run, since there have been lid fails and canning jar broiling hot glass pressure canned food with liquid explosions also on youtube video's......again do your own research, and then decide. for yourself.
Allie Hunter I'm not sure why some lids seem to loosen a bit. I have had that happen as well, sometimes just one jar in a canner.....I guess I should mark that one jar and lid sometime and see it it happens again to same jar or lid.
I didnt here how long or what pressure you used for the corned beef quarts. My Blue book (100th anniversary issue) doesnt mention corned beef specificaly but does call for 1 hr and 30 minutes at 10 lbs for roast and beef in general. Does that sound right?
Hi, Linda! I'm wondering, I wonder if I can cram more meat into the quart jar than you did and would it be a bad idea -- as long as I left enough head space? Also, if I used more meat, would it make too much liquid? Thank you for all of your vids!
Hi, got a question. I'm wanting to start doing this and I heard you say that time needed to pressure cook this was 90 min right? Did you need to add water to the pressure cooker at anytime? If so what was the procedure doing that. If not it's all good. Thanks for the Video. I'll be checking out more of your video's on how to.
I dearly love corn beef but something about the salt sends my blood pressure through the roof . I wonder if I rinsed it several times if it would take away some of the saltiness ?
in 2 more days this video will be officially 'last year's' ! I need to do this soon. I found a bunch on sale and now I am having storeage issues in my freezer. not a bad problem to have but I do need to deal with it. we just bought a half beef and I have a porker on order too
Diana Bickford 90 mins cooks the meat. It is recommended to heat it up to a boil. I haven’t had corned beef in a long time. I just found corned beef so im excited to can some up
Pressure canner's require about 2"-3" of water in the bottom. Canning time for corned beef would be 90 minutes which starts when the canner gets to 10#. Get the Ball canner book which gives excellent canning descriptions for most foods. Must mention that I much prefer Point Cut Corned Beef. I leave the fat as it adds flavor and can be removed just before serving.
O my BAD, I was thinking standard boiling. not pressure canning.. and thank you for the info... I do not have a pressure cooker. I do the standard boiling system... I do have the ball book. great info in it...
