Pressure Canning 101: A Beginner's Guide (Back to Basics)

I am new to canning. I have a question regarding jars and lids. We have Ball or Kerr, but have noticed a price difference in other lids. What are your feelings on this, stay with the brand names or does it matter? Thanks in advance for the answer.

Why cook it instead of canning raw?? That’s how my dad does it

You are amazing! You did all of that in one day and you have a sweatshirt on! Thank you!

Thank you!!! I’m new to pressure canning and youve helped me a lot. I appreciate it!

If you leave the onion skins on when you plan to make broth. They give a beautiful caramel color and enhances the flavor.

Can I use one piece lids like you have in the store like marinara jar lids

I’m only starting to gain some knowledge about canning food.
There’s a question I have that I can’t find the answer to anywhere.
Does the heat in the big pots alter the quality of the food in the jars?
E.g. green beans, would they be as fresh and crispy , say after a year, as they were when canned?

Wondering if instead of discarding the juice from the fat, if you just chilled it and skimmed the fat off, added the juice back into the broth.

Super helpful! Thank you!!!

Totally, how long did that meat sit in canner?

Do you drain the grease from your burger?

Isn't the 'Arrow' supposed to be lined up with a "groove"??

Why are all these home-canning demos done by such lovely and healthy looking people?

UPDATE: I’m in north, central Texas town with population 5,000. In the ground coffee section at Walmart yesterday, they only had Folgers and Great Value brands.

The produce section overall looked really good with nice looking lettuce that was a little small but plentiful and at a decent price. I’ve attempted to grow lettuce here myself, but temperatures of 110+ makes it difficult.

For a while now, I’ve been keeping an eye out for off-brand canned peaches, and they finally had them, but only two cases were on the shelf.

We greatly appreciate all of your hard work and determination in keeping us informed!

When you drained your ground beef did you rinse it?

What would you say the shelf life is on meat?

Amazing!!very very helpful love your tips!god bless you.great survival tip

Awesome video as always thanks Rachel ♥️♥️🐕🐕

Is it possible to save the fat from the ground beef and make tallow? Or is that only from rendered, more solid fat?

What I do after letting the jars of canned food sit and cool down overnight is, next day remove ALL the rings and wash the sealed jars top to bottom with a clean soapy sponge and rinse the jars thoroughly. I dry the tops with a clean dish towel and let the glass air dry. I never put the rings back on before storing the jarred food in my pantry. I wash the rings in soapy water, rinse and dry and put them away with my canning accessories. I also use a permanent black marker (fine tip) to write on the lid what's in the jar and the date. NOTE: The reason I don't put the rings back on is because I've been told that should one of the jars (for some reason) becomes unsealed in the pantry, if the rings are still on the jars, you won't know immediately. Sometimes the top of the food in the jar will become all furry if it loses its seal and you won't be able to see it if the ring is on. Also, if during the canning process there's syphoning, it will get between the jar and the ring and will get smelly and you'll have a stinky pantry.

I always fry my ground beef. Tastes so much better and you can sling it straight into a bolognaise sauce and its all done.😁 I really don't like the taste of boiled mince meat.😂

Please..... pretty please sharpen that knife.

Do you have to pressure can beef or can you do the other method?

❤Todd and u guys are the best in my book thanks for the videos very very cool ❤❤❤❤❤❤❤❤❤❤🎉🎉🎉

Do you need to tighten the rings again when the canning process is done?

This is my very first time watching a video on canning meat. First, thank you so much. You’ve actually made me less afraid. I talked myself out of doing this because I heard someone say in a video to be very careful because you could poison yourself & family. So I just didn’t want to do it at all. But I do want to can meat. Prices are just ridiculous. I can’t wait to watch more of your canning videos. Again, thank you!! 😊

Really love u and Todd's way of teaching. How did this hamburger turn out? Tasty? Did Todd like it better than b4? I'm doing your french onion recipe now, 18 pounds onions.

What did you mean when you were adjusting stove temperatures and kept referring to an "eye" or "I"?

I like the idea of putting the beef broth in your HB meat.

When I pressure can the ground beef why does it always smell burnt when I take it out of the canner and sometimes it even tastes a little burnt. I have tried to not cook the meat too long where it still has some pink in it. I let it vent for the 10 minutes and can it for 75 minutes at 10 lbs pressure.. What am I doing wrong? The other meats I can don't do this

How and where do you store this meat and how long does the shelf life last?

What is the basic benefit of canning meat? Freezer seems to be a better way to solve problem of having food available for a longer period of time. I am not sure if I should buy a pressure cooker. They cost 600 usd, atleast, in Norway

Wonderful , I have a fowlers vacola bottling outfit for fruit, that canner looks great though ! 😊 thanks for sharing.

Happy Saturday Afternoon to you.
QUESTION & Potential PROBLEM: Last summer I pressure canned (following the proper procedure) pint size jars of lentils that I had rehydrated. It is now March 3rd and I noticed that the top inch of the lentils are dark grey, almost black. This occurred in all of the jars. If I toss the discolored ones will the remaining lentils be safe to consume, OR, should I just toss them all? THANK YOU FOR ANY SUGGESTIONS YOU CAN OFFER🙏

I like using my canned ground beef in Zataran's Dirty Rice Mix, beef barley soup, spaghetti sauce, and sloppy joes. Forget Hamburger Helper.

Thk u

Good day, Can I use a large pressure cooker as for canning?

Great video watching now, but what are the differences on the jiggler? (5,10,15)

I love you.

I canned my first ground beef today. I followed your instructions, as well as the instructions in my Presto manual. (They were the same.) I never did get steam from the vent pipe. The pot was bubbling on high temp, and it was noisy, but only bits of water shot out of the vent pipe every little bit. After about 45 min I gave up and read the manual again. It said it should start steaming after about 10-15 min, so I went ahead and put the weight on anyway. I kept pretty even pressure, and the jars seems to have come out okay. The lids have collapsed. Some screw rings had come a bit loose. Any ideas why I never got visible steam? I couldn't feel it either, only hot air. Any advice you can give me would be appreciated.

I am scared of a pressure cooker

Thanks! 🇦🇺

You are the cutest little lady idk your age but I can’t wait to gray and still be in shape and your nose ring is too cute ☺️ thanks for sharing !

Question: if doing hot pack canning should I worry if the filled hot jars that are “waiting” for the pressure canner to finish the current load of jars - make that popping sealing sound - BEFORE- I put them in the canner to process? Do I need to open and put the lid/ring on again?

So I followed this all, cooking my chicken about 7/8 away through before canning and once through with the canning the chicken was quite grossly over cooked 😅 should I be only cooking it like half way to done before canning or did something in my canning process go wrong ?

YES! Taco seasoned, I did 12 pints & that didn't last long. We need to find some at a good price. For sure I'm going to do more.

I wonder about adding onions to the meat....most of what I would cook with ground beef would also be with onions added anyway.

If you want to shave off some more time..just know that your jars will sterilize in the pressure canner.

I have the same stove, I sold it because the back splash doesn’t give me room for my canners. I bought a slide in stove I have nice long grey ceramic tile new kitchen, and now I have room for my pots and canners. Even though in my lenai/car port I have a 3 burner cook camper stove with gas tank. I use that to sterilize my jars pressure can

What brand and model roaster is that?