Shelf Stable BEEF POT ROAST in a JAR - Working our way through our HALF A COW order Direct from Farm 

I can see why you would keep a bunch of these on the shelf Daz. Last week we had a couple after a busy day and when neither of us wanted to cook. And it was such a good dinner.

Thanks a bunch Cathi :) It was looking a bit hairy on that day, as the inside burner just isn't reliable. Thank goodness it worked out.

This one is specifically a pressure canning recipe

I thought that was pretty funny 😁

Thanks Sharon. I do have the tripod, but often one of us is just grabbing the phone to take a clip whilst we are doing something. With everything going on, especially on this day with thexhalf cow to work through there was quite a bit of that to be able to share what we did. I will take that on board though.

It's not a silly question at all and a very good one to ask. Preserving is a very general term. To some people, it is just sterilising a jar and putting in hot food, or Fowlers boiling method, waterbath, steam or even pressure canning. Preserving really is about storing food for long term safely, so even things like dehydrating are preserving. So it is important to know what the right preserving method is to safely preserve the food you are looking to preserve. I have another video on the channel you may find helpful and where I share a bit more info than I can type here. I hope this helps 😀 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-YoHDLnP_y8Q.html

Ahhaaaa... so you were under direction!

I can so see why Julie 😀 This was the first time for this recipe for us, but it was 'easy dinner in a jar' last week after a busy day and no one wanting to cook.

Have you tried it yet Karen?

Thanks Gabby 😀 . We tried it last week for the 1st time and this recipe is really good. We were talking about making sure we do a lot more jars of it next time we do a beef order.

I can totally see why there are people who do it the same way as you are for those reasons Kerry. 😀

@@Bush_Edge_Homesteading_Aus :) If you don't mind me also adding that I also wash my bottles of food the day after with hot soapy water and I also use a tooth brush around the top , you would be surprised how you think you washed all the grease off only to check on them a few weeks later to find mould on them , I only say that because its happened to me and honestly if you have a good seal the lids will not pop off , I also like the forjars lids and hope to get more soon :)

​@kerry1963qld tips are always very welcome. I'm always still learning too. And there are things I may forget to mention, that will be very helpful for others too 😀​@@kerry1963qld

Absolutely brilliant. Especially for something convenient off thexshelf. We just ate two of these last week and they are 100x better than meals in cans you can buy. It tastes like a pressure cooked stew.

This is honestly the trickiest piece of ongoing equipment here sadly. The lids I am having the most success with right now are the forjars. And I managed to get a bunch of them during a sale where they also had free shipping. But... when I have gone again and everything is full priced they are expensive. So the trick seems to be to watch for sales. It is also cheaper sometimes to buy them through Amazon than their website. They sell from forjars themselves vis Amazon. I do also get Ball from Ozfarmer at times.... but they have got very pricey. The whole lids and jars availability and price issue is one of the reasons I use Weck jars too now. I get those through Ozfarmer. Hope this helps 😀

Have you ever got any supplies from Aussie Mushroom Supplies? That where I get all mine from.

@justme-uw6bz most of my original ball and kerr jars and lids were from them (in my vids I often call them Aussie Mason, as they also go by that business name).

Thanks a bunch