Here’s a tip for making meatloaf…use your kitchen aid stand mixture and use your dough hook and turn it on the slowest speed, never any higher than that and let it mix for 4-6 minutes. Then put into jars.
I canning for my 1st time in the morning! I'm single so I'm using pints & half pints! Meat loaf, chicken breast, legs & thighs and beef roast! Wish me luck!
@juneday1605 I know this is a long time after you watched Jinni's meatloaf canning video, but in case no one has told you this... any jar smaller than a pint, HAS to process for the pint time. Any jar, like the pint & a half jars, HAS to be canned for the quart size time. This applies to any sort of product you're canning. I hope this helps & that you're enjoying canning! God bless you & yours 🙏🙏
I've made a meatloaf half and half with ground turkey to cut costs when making a big batch. One time I made a really big batch for an event 1 lb. Gb, 1lb. Ground turkey and 1 lb. Sausage. I got so many compliments.
I absolutely love this video! I’ve wanted to do this for some time, but always chicken out, well I make up meatloaf and freeze them, and it’s time to start cleaning out the freezer for some beef coming….guess who has meatloaf mix thawing for canning tomorrow!
Believe it or not meatloaf was the very first thing I pressured canned that was 12yrs ago now..I have never canned in pints just quarts and pint and a half jars..I thinks it’s awesome that 1-pint feeds your whole family!
Awesome! My very first pressure canning was beans... I bought cheap jars and everyone came unsealed within 2 weeks... I was so upset! Now I only use Ball lids. 😉 We try to keep our meat portions small and eat more veggies & stuff. 😁
@@HomesteadCorner ~I would cried too! I did have a jar break on my first try canning the meatloaf..I was upset, but determined to continue to put up lots of meat which to this day 99% that’s all my pressure canner has been used for...I have 3-sons, my disabled brother, a husband and myself..Meat is our main coarse along with sides..I have a hubby who thinks meat needs to be served at every meal period..so that’s why I have home canned meat, lots of meat in the freezer and canned tuna and spam from the store..
I'm new at canning meat. Have canned veggies for a long time. It was my understand that using eggs, milk and 'fillers' such a breadcrumbs was not safe. Thoughts?
I made meatloaf with tomato sauce, ritz crackers ( pre Mexico factory) and eggs. I don't remember the spices just now. That was 40 + years ago. I was 13 and cooking for 7. I took cooking in school, and the cook never did dishes. Anyway, would that work for canning?
Hi I’m a new canner my meatloaf recipe is a little different I use hamburger meat onions green peppers eggs and Ritz crackers I don’t put milk in it cannot begin the same way or does adding the bell the green bell peppers change anything call? And I’m sorry but can you explain a little more in detail how you prepare it after it’s been canned like when you’re ready to open the door and use it thank you
Your recipe is very close to mine, I just add a 1/4 c brown sugar for each pound of meat. I know, weird. I’m making my canned meatloafs today! Just a side mention, I couldn’t help but notice you sound like your out of breath, a lot. Please take care. Blessings.
Thank you for sharing this recipe I have a question about the eggs... Can eggs be pressure canned this way I've only been pressure canning for a year I was just curious thank you in advance
So I just finished my first batch of chicken & beef. Is it normal for some of the juices to be in the canner afterwards? There is plenty in the jars, I'm worried the seals didn't take. I'm ready to mix-up my meatloaf now. Thanks
Sounds awesome! 💕 Sometimes while the jars are sealing in the canner, the vacuum process cause a little juice to siphon out. Just let them rest on the counter to cool and then check your seals, you should be fine even if you loose half the juice you are fine! 🇺🇸💕
Have you ever tried baking the meatloaf in the jars and then pressure canning them? I've tried raw pack hamburger and I just can't get over the taste. I'm fine with the texture though. I'm thinking of baking them first.
They’d don’t break all the rules they judge whether their recipe will be safe understanding the rules. As a new canner please follow the rules until you are experienced and then you will have the ability to judge what you do for your family.
I am going to do this after Thanksgiving!! I am quite new to canning and I just have one question, we like some grated cheese in our meatloaf. Would adding cheese to these be ok, would it change anything, I guess I mean would they still be shelf stable and for how long??
Thanks for sharing this. Never thought of canning meat loaf. Will have to do gluten free bread in place of the bread crumbs as our adult daughter who is chronically ill also has Celiac Disease and can have NO gluten. Will need to watch for ground beef sale and will be doing this. I do quite a lot of canning. Thanks and have a great day.
Jinny, 2nd time using my t-fal pressure canner and made meatloaf. Not sure why, but one of my jars broke. I smelled burned meat and sure enough the bottom broke out. Burned all over the bottom, ugh. Maybe bad jar? I did have hot water already going when I put the jars in, but nothing was cold, only room temperature. Should I have not started heating the water before I added the jars? The other 9 are fine and popping as I write. What a mess to clean up. Also how much water do you put in the bottom of your canner? Thanks for all your videos and sharing your knowledge. Stay safe.
Hi Sandi, sometimes it just happens. You just want to make sure when you load your canner everything is the same temp, if the jars and food are room temp, you want the canner and water room temp too, if the temps are too far off it can cause thermal shock which can break the jars... They are never fun to clean, and the waste of food makes me tear up a little. 🙁 I use about 2-3" of water in my pressure canner, but each brand has different recommendations, should be right in your manual, if you don't have one you should be able to google it for your specific canner. 😚😊🌻
Don’t they recommend not canning raw egg , bread or raw packed ground beef. They saw there is a density issue with packing the ground beef, and not reaching the correct temperature internally to keep it from spoiling.
