LOL I have that same knife, same color. Local Kroger had Pork Shoulder for 59 cents a pound last night. I picked up 40 lbs. Just checkin' out how other folks can theirs. No surprises here.
I recently started canning meat. I was utterly blown away by the amount of meat that fits into a single jar. An entire 25 dollar roast in one jar with room to spare.
@@AnIttyBittyHomestead Yes it sure does. It would feel even better if it was for us to eat. That one was expired meat from a grocery store that gives expired food to farms rather than tossing it. It does feel great to know my dogs will eat well though.
Looking for a video to find out the time for pints and came across you. Enjoyed your video and would love to view more! Thank you for the much needed info
Thank you for your great video... I have not tried to can pork yet... but definitely thinking about it now. I am not sure how you use it later, but I am still learning at age 75... all alone now, but thinking of future food shortages and getting ready.
I use mine to make pulled pork sandwiches, add it to my spaghetti sauce, saute with onions add eggs and make an omelet. Please help my channel by subscribing. Thank you.
Idk if i did right but i cooked mine in a crock pot with chicken broth then cleaned the fat from the meat and let broth sit in frig to remove the top layer of grease then warmed it and canned the meat with the broth. Hope it comes out ok for I never have canned pork roast before.
When pressure canning you don’t have to sterilize your jars jut wash them in hot soapy water and rinse well. When water bath canning you absolutely have to sterilize jars and lids ! Keep up the good work !
I just got done canning pork shoulder/butt too did 20 lbs. Only suggestion I could make is when you remove them from cooking to cool, space them apart with more of a distance. I was told if they cool close together like that they could spoil. Guess it's because they cool much slower this way, I don't know just what I was told.
@@AnIttyBittyHomestead Absolutely! You know another good thing is meatloaf, just go very light on the spices. I even can ground beef mixed with cracker crumb, egg and salt. It holds it's firmness and I am able to eat it as a burger. On meats I usually can them cold/room temp, they will make their own juices so none needs adding. Enjoy!
I have hurd that meet doesn't come out very good some say that chicken is stringy and hamburger meat turns gray is that true or are people telling lies just wanted to know
