@@Jonathan-yr3so Hey Jonathan, that video was when we were in Svalbard. Outside of the capital of Longyearbyen, we were actually required by the government of Svalbard to have a rifle on us at all times when we were ashore. It is for protection against polar bears, but more for scaring them away. Shooting a polar bear would be a last resort and would instigate and immediate inquiry more likely ending in serious penalties for us. We found it quite easy to rent a rifle. There is some basic paperwork, including a background check from our local authorities. We do not keep firearms ob Paragon. Neither of us hunt, plus it would be a logistical and bureaucratic nightmare to have a gun aboard. There would be additional expenses, paperwork, and even a change to our sailing plans. I've heard in some places one has to leave the gun with authorities when checking into a country, then you have to return to that place to retrieve the gun when checking out. That could mean hundreds of miles of backtracking and a big change of plans. All that being said, one of our big plans is to sail through the NW Passage and might consider purchasing a rifle for that voyage. But that is a ways off. As for solar ovens, I do know people who have used them and they seem to love them. Behan on Sailing Totem has used hers quite a bit and has blogged about it. If you're on Facebook you might try joining the 'Cooking on a Boat!' group. It's a wealth of knowledge and the moderator, Sami, does a fantastic job of keeping the group friendly and on track. Btw, here's a link to that Svalbard video if you'd like to check it out again. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-HYxVGsZuE4A.html Cheers! -Monique
Yes, We would love to see you prepair as many of your favorite canned meat receipts as you will. With the supply chain issues and sky rocketing inflation what a great time to start canning meat for great flavor and healthy nutrition. Thanks, Bill & Peg
I'm 70 and have been canning since my teenage years. I was very impressed with every aspect of your presentation, clear, and detailed, had great explanations, and was spot-on for canning at sea level with boneless meats and that particular pressure cooker. I especially loved the foiled bubble wrap protection tip! During my parenting years, my canned perishable foods were great on family camping trips in the remote southwestern American deserts. Thank you!
Im just starting to learn my great grand parents did this ..ill never forget my mamaw making wonderful sweet pickles canning them.. Found a few cans years after she passed fresh as the day she made them one taste made me cry.
As a brand new canner and after watching dozens of canning videos, I have recommended this video to others as it is extremely well done and thought out and i just want to say congratulations on a job well done! Cheers
I have to say I'm enjoying this series a lot more than I thought I would. Not only it's an interesting glimpse into boat life, but I also find about products I did not know existed. This Presto canner looks awesome. Yes for more recipes.
PRESTO has a smaller pan that is really handy for cooking meals especially for a boat because of the way it seals. Cooking times are considerably shorter because they are under pressure. Recipes and cooking times are with the instructions. You can make a pot roast with cheap and tuff cuts of meat in about 20 minutes. Bring down the pressure, add vegetables, seal and re-pressurize, cook maybe 10 minutes depending upon the veggies. My times may be off so check the instruction booklet, but you get the idea. I do a corned beef brisket that takes about an hour plus whereas normally it is hours and is finger tender. Pressure cookers got a bad rap many years ago. You have to work overtime to make them dangerous other wise they would not be ULapproved
Brilliant video, very much an old time skill. When I was a child I used to help Mum do the same thing with all sorts of different foodstuffs; fruit, spaghetti, vegetables. Also would be awesome to see some of your recipes Drake and Monique. Thanks again for your insights.
Glad you like it Norman! And YES, canning eliminates sooooo many issues. Rather stupidly, the breaker switch for our fridge is on the very bottom of the circuit breaker panel and, on occasion we've accidentally flipped it off while preparing food or washing dishes on that counter. Of course, we never seem to notice in the moment, rather we discover it the next day when we pop open the freezer and discover everything has defrosted. Ugh! Must fix this. Also, after many many problem-free years, a controller on our fridge/freezer unit broke which left us without refrigeration. Very unfortunately, it happened just after a BIG provision and we lost almost all of the meat we had in the freezer. This is never an issue with the canned meat. The canning process is a bit involved, but then we're done. It requires nothing else until we're ready to eat! (✿◠‿◠) ⚓-M
We are just coming up on pressure canning meat, we got the need, we git the jars, we got the lids... we do not have the pressure canner or experience ..yet.
I'm from the deep south and learned to remove the bands. Is it personal preference or is there another reason behind it? I'm interested. I learned to can from my Mom. I'm 61 now. And can everything!! Would love to see recipes!! Blessings yawls way!!
My understanding of removing bands is so you are aware if your jar looses its seal, the bands can artificially keep lid down. Same for reason not to stack jars ontop of each other. You want to know if any jar looses its seal.
A how to book (canning, preserving various foods) with recipes (for canning and meals later) would be great! With pictures even better! Could be sold as a pdf........Thanks for the great video!
Yes I'd like to see some recipes with each of the meat types. I have been watching these videos for years and it seems like most of the live aboard are vegetarians by necessity. Now with your video it looks like canning is the way to go for meat eaters.
I've been canning for years. Fruits, vegetables and soups but I never was brave enough to can meats. After watching this vid I decided I'm going to try canning chicken. I would love to see some recipes I can use the chicken for. BTW, just hearing the word curry decided what I was making for dinner tonight. Thanks!
Yes!! I really want to see more of these stuff. Show us some of your favorite receipts. I think, you should show us more about kitchen, cooking and stock keeping.
Hi, I have been canning since 2016. I have canned meats, jams, fruit and veggies. My cousin would like to learn how to can, but because of Covid it's been difficult to get together. Your video says it all (so thorough). I am confident that whatever I can teach her is in your tutorial. I am going to send it to her. Thank you for the time you spent to make something full of the correct knowledge.
My curiosity finally won from my reluctance of handling raw meat :-) What a great method ! Since I do not have a freezer onboard, I mostly use vacuum packaged meat limiting my choices quite severe.
I have a pressure caner on my boat to it arrived a month or 2 before the pandemic and I was lucky that I had caned anything I could get my hands on as you do when playing with a new toy. get some of that chicken or pork out the can mix in some hoisin sauce and heat and its fantastic
I have been canning for the past 30 years with my wife. We have canned almost every veggie you can grow along with legumes, chili, meats etc. We have canned fruits, Jams, fruit butters, the works. I love what you two are doing. Have you canned any fish you have caught in all of your travels? Thanks for the video. BTW: THE RACK is so your jars doesn't sit on the bottom where the direct heat source is and it allows the steam circulation. Love your videos. Safe travels.
Hi Nomadic Traveler! Thank you. We've canned 25 pint size jars of salmon, and it's my favorite of all of them. Makes the most fantastic chowder. I don't know why, but I think our canned salmon is way better than any canned salmon I've ever bought in the grocery store. I have enjoyed canned mackerel that I've bought at the grocery store, but when we tried canning fresh mackerel, it didn't come out great. It was too mushy and didn't taste great. And thank you for the clarification on the rack. Safe travels.
I really love this series of DrakeParagon tips. They are truly unique and valuable. Besides the convenience of stocking up lots of healthy (non-processed factory) meat, now we only need your way to preserve the vegetables. Keep up the excellent work. Cheers.
@@drakeParagon I can dig it. I put 2 years worth food storage on my tayana 37 . I also have 250 litres of freezers , full of everything. Its over kill for normal times, but these are not normal times.
This was terrific. I've been telling my wife we should do this for two years but she has a misconception that canned meats cannot taste good. I showed her the video and now I need to back it up with some recipes. Hit us with what you've come up with. Do you do just meats or do you also can stews, curries etc? ( pre-canned stews and curries are what I plan for on long passages ... just heat and add on rice )
Hey Drake. Great video. It encouraged me to start canning. Already, I've canned ground beef, chicken and beef stew. Next up is pot roast. I got two big roasts tonight that were on sale. The Presto canner is also awesome. Works great. Thanks for this info. It's especially important today, as you know, the times...they are a changing.
Fantastic description, thanks! We used to can tomatoes the same way except we had different jars -- like 1 liter each, and very simple jars. Their lids are single use too. We never used a pressure canner for it however, just a large pot half filled with water. It was magical to have tomatoes lasting months after that! I was wondering why ground beef is handled differently -- does it not cook properly otherwise in the middle? Also why fill it with gravy? Do they dry out too much otherwise? Thanks!
Awesome video! I have never canned but really want to start doing it. This video gave me the nudge I needed. I would really enjoy a video on recipes for canned meats. Thanks!
Right now we're planning to make a videos about our abandon ship bag, about how we've insulated our boat for the coldest weather, and about how we heat our boat in the winter. Please let me know if there's anything in particular that you'd like us to cover. And thank you! :) - Drake
@@drakeParagon We bought a pressure cooker for canning and also bought an Omnia so trying both this weekend. Do you use a pressure cooker for general cooking and then do you use a vacuum sealer at all? Thinking of vacuum sealer for repackaging to potentially reduce waste onboard. How do you handle trash?
Yay! *·゜ﾟ·*:.。..。.:*·'ヽ(^▽^)ノ'·*:.。. .。.:*·゜ﾟ·* That's been there for several videos, but you're the first to notice. Yes, (or дA!!) We are considering sailing there for a visit and are gathering as much information as we can. Have you been? -M
Nice more of my favorite stuff got those LED lights the last time and they had USB version so I can use 12v from my boat. Now its time to start canning thanks for these videos.
GREAT VIDEO!!!! That was so informative. I’ve always wondered if it was possible to provision for a year or more on a boat. I had no idea that you could can meats for years. One piece of advice if you don’t mind - I’d recommend you make sure that rubber gasket isn’t damaged BEFORE you put all the chicken in the jars! 😜
Yes, absolutely. :) Here's a link to the manual for the Presto 16 canner. It has instructions bringing you through the whole canning process, and there's a section about vegetables. www.gopresto.com/uploads/85655B_Instruction_Kit_English[3].pdf
I bought our Presto 16 canner new on eBay.co.uk from a seller based in the USA. We paid the VAT when it arrived here in the UK. I also bought many of our Ball brand, wide mouth, pint size mason jars, lids and screw bands from lakeland.co.uk, though you might find better deal on eBay or amazon. - D
Thanks! I've used pint size wide mouth mason jars and lids made by different companies. They've all worked the same, but I like the jars made by Ball because they have a nice artistic design in the glass. In the UK, you can always order them from Lakeland.co.uk, but you may find a better deal on eBay. Make sure to get the wide mouth instead of the regular jars because they are easier to work with. Here's the link to them on Lakeland: www.lakeland.co.uk/71670/6-Ball-Wide-Mouth-Embossed-Glass-Jam-Jars-and-Lids-473ml - Drake
Hi Pachorra, Is there anything in particular on our boat that you'd like us to cover in our next PFS video? Right now we're thinking about making a videos about our abandon ship bag, insulation the boat for winter weather, and cooking, Thanks, Drake
Ha! The fabric of that hat was made in the Outer Hebrides of Scotland, where we are spending the winter. The fabric was then put on a boat and shipped to Italy where it was made into the hat. It was then put on a ship to Denmark, and then on a ship to the Faroe Islands, where I bought it in a fancy hat store in the capital of Tórshavn before I sailed back to the Outer Hebrides where the cloth was originally made. - D
Thanks you! Yes of course. :) I bought the Presto 16 canner on the US amazon website: www.amazon.com/PRESTO-Aluminum-Pressure-Canner-Cooker/dp/B0195UGIE2/ref=sr_1_5?keywords=presto+16&qid=1639927667&sr=8-5 Or if there are any other things from other videos that you want purchase links for then just let me know. - D
i remember grandma would wash the jars and put them upside down in a pot off water with the water line halfway up the jar then heat the water until boiling when the water inside the jar reached the bottom of the jar in other words the jar became fullof water the jars were sterile. also grams would stick a fork under the pressure weight to release the pressure . quicker
I have the big presto its great to be able to do knock out big runs and save time but it is huge and takes up too much space. also there is a way over priced pressure regulator upgrade that has removable weights so you can use it as a pressure cooker as well which replaced my hawkins pressure caner also a great thing to have on a boat to save on fuel
Great explanation of the process. Back awhile ago a saw you interview a sailor who did this. I would like to see your menus and the process again. My you two have a Merry Christmas . What were those yellowish boxes above the pressure cooker. Thank you
Yes, that was Mads Bo Falk. He's still sailing. :) We use those yellow pelican cases to store all of our charged batteries for our cameras. Merry Christmas! :) - Drake
To confirm understanding ... when you first put the lids on ... ONLY takes a liquid, correct? I did not see you add liquid to the chicken, yet, it appeared that when done, the chicken jar DID have liquid inside it. Is that correct? Also ... you say to put on the ring "finger tight". After removing from canner, you remove ring, wash, and replace ring. Again, finger tight? Does this mean that as pressure builds, all excess air may escape a "finger tightened" lid, but upon cooling, the lid gets sucked on and air cannot move in the reverse direction? Thank you.
I only add a liquid (beef broth) when I'm canning ground/mince beef. For everything else (chicken, steak, pork, salmon and more) I don't add any liquid. The liquid you saw after I canned the chicken was from the chicken itself, and comes out during the canning process. Most people recommend that after you finish canning, you should leave the ring off entirely. Then the lid is kept on the jar by suction only, and if anything goes wrong with the seal, then the lid won't stay on. I only put the rings back on because we're on a sailboat, where if we heel too much under sail, if there's a problem with the seal the lid won't fall off and the contents spill out into the locker. All of the cannning process is explained pretty well in the manual for the canner. Here's a link to a download for it: www.manualslib.com/manual/2175096/Presto-7b-Ca16.html#manual
I thought you might mention a benefit particularly important to sailors....having fresh meat on board when customs comes to call. Does canning the meat stop the meat robbery when you get into a new country? They don't usually confiscate canned tuna or other store bought canned meats do they? If not, why would home canned meat be any different? :)))))))))))))))))))
The canning process taking 75mins effectively cooks and sterilises the meat so it’s no longer considered “fresh meat” which is confiscated due the possibility of various bugs getting into a country. Hope this helps. ⛵️
Hi Drake & Mo - a question about your cannning methods: (1) why must the water in the canner boil for 10 minutes after issuing steam before fitting the pressure regulator?
Hi SV Jo Beth, the manual for the presto 16 says: "Using a high setting on your stove, heat the canner until a steady flow of steam can be seen, heard, or felt coming from the vent pipe. Let the steam flow from the vent pipe for 10 minutes to vent all the air from the canner. Reduce the heat on your stove, if necessary, to maintain a steady, moderate flow of steam." If you'd like to see the manual it's here: www.gopresto.com/uploads/85655B_Instruction_Kit_English[3].pdf - D
@@drakeParagon, LOL, we were only curious is all. And by 'we,' I mean my wife. She pressed me to ask the question, even when I said, "it's probably in the instructions..."
These jars are pint size, wide mouth mason jars made by Ball. www.amazon.com/Wide-Mouth-Mason-Jars-Fermenting/dp/B0BXM1CYZ3/ref=sr_1_8?crid=2F494AENPE0DR&dib=eyJ2IjoiMSJ9.NOOdZriQk8hONqnqjzW5a_NAAudbp1XWlgcipwClcPxopFihfjEfvOtLimXZhYnBgQttJHjpq5Yehux1V1_SI2RBc1d73DUFduLLe1QJz7EsgiIojF433QKwUQhDzrVDd_ZWAZEMGiqO__X6zhUuLk7TvJRISZ5q6xX2hTgtMFa0znBvDnXi-GfDtPig6ChTWHgo_O4hPRof9403ohYtuZRi-aY2a3hPpG3UILT44g_5DnA9yp24N8rJ17H_2C2GbbGduGpW-fqthK8_iwiOtQc5sNnZ75e7Nxp6ac-Rk4Q.5ThDIhHISIHOGxpGIJHzTOxrS2Mz09GDpiHx0exlZhA&dib_tag=se&keywords=pint+size+wide+mouth+mason+jars&qid=1711535051&sprefix=pint+size+wide+mouth+mason+jar%2Caps%2C394&sr=8-8
If I was to cook chicken without canning, I'd season it as it cooks. Do you add seasoning before canning? When you open the can, do you then recook again whatever you're making or is it just to eat as it comes out of the can?
If I remember correctly, you're not supposed to add any oil or butter when canning. I think this is because it can go rancid and contaminate the meat. (Don't quote me on this ). As for spices, I don't remember if they can be used in canning or not. However, we don't use any and this is because we don't know what we will ultimately end up cooking with the various meats. We like to just add the plain meat, and then we can add whatever spices we like later when cooking the meal. Regarding the meat in the jars. It actually gets cooked during the canning process and can be eaten or prepared straight out of the jar. The chicken makes a super tasty chicken salad, and I've often used the canned salmon to make spicy salmon rolls and sushi. Yum! 😋 When making hot meals, I do add the meat during the cooking process, but it's much faster since I'm really just reheating as opposed to cooking. I hope that answered your question. 😊 -M
Hey guys, I was wondering if you have any plans to catch up with Mads? He has been my all time favorite my favorite interview. I’m with you, I can’t eat canned meats. That stuff is unhealthy and gross. 👍👍👍
Even after all these years I still sometimes slip up and call a jar a can. 🥴 But at least I did make sure that I always call them jars in this video.😁 - Drake
