Edit: My apologies for a too-long reply! How fun to get to follow a canner/preserver/gardener the same age as me. Your canning project today was similar to one I did recently with ground beef, sautéed mushrooms and sautéed onions. When it went onto the pantry shelf (in pint jars) I labelled it as 'casserole starter' thinking it would be useful as a base for future meals. I never use ground beef raw in jars per the NCHFP guidelines, always par cook it which helps get rid of some of the excess fat. Just earlier today I canned up a chuck roast into shredded taco meat plus sauteed ground beef and seasoning for taco meat. Here in Eastern Washington we've had an unusually warm Autumn but now we have an arctic blast coming through so it is going to be a wonderful time for canning goodies plus making meals in the crock pot. Glad to get to know your channel. Sorry your sweet doggo has had such medical issues. One of our elderly cats has sinus issues too so I can relate. (No worries about lacking background music...it isn't needed.) Glad YT suggested this video! I'm with you on the vinegar wipe thing...our moms and grandmothers never did and they had great seals. And no, I'm not a 'rebel' eschewing current tested canning advice 'just because Grandma did it' a certain way. Instead of vinegar in your canner, give a try using 1 tablespoon of cream of tartar instead. It won't corrode your canner and rings like vinegar will and will keep the canner clean. I have one of the Ball Sure Tight Wrench tools before they discontinued them...makes tightening rings foolproof.

@journeytohealthafter60

Жыл бұрын

Oh your so informative! So wonder to have such sharing I love it! Thank you for being so kind and gracious as I learn. I learned a ton growing up around Amish so not concerned about the meat. So far all has been so tasty. It is practice to boil 10 min prior to opening n eating the food in an open pan of water. I grew up in suburbs of Philadelphia and Amish were all over especially in Lancaster. I just loved their family values and preservation methods. I live alone so these pint jars are perfect for a meal. I love I got into this and excited for next season. Learning and more fun experiments.

I have the same pressure cooker and I love it! I've canned hundreds of jars of food and it over the years. You sure got a good deal on yours last year. Now they are around $100. When I can hamburger, I always saute it briefly to remove some of the fat. My jars seem to seal better and also, I can fit much more meat in a jar. A buckling lid on a jar can sometimes be from over tightening the band. I sometimes tighten them too much because I think the jars won't seal but with canning it is actually the opposite. I've enjoying your videos. Have fun in your canning journey!

@journeytohealthafter60

Жыл бұрын

Thank you Sue for your comment. You are SO RIGHT I paid $59.99 when I bought it. Now it is $79 here at Walmart that is a heck of a jump huh? First 3 times I tried to use it I thought "oh boy why would anyone do this" lol I am not a quitter so called Preston and they talked me through the issue. Glad it wasn't me who was screwing up lol. I really am enjoying learning.

So when your pressure lock went up you could have begun the 10 minute countdown for your canner to evacuate the steam. And then at that point, put on your weighted regulator and begun to wait for the jiggling to start. Your canner weight was jiggling too fast! :) Not a problem for safety but your food was maybe being over-processed. You have a gas stove so you don't have the same troubles as me with an electric eye range...I have to set 10 minute timers at the end of my processing. 10 minutes after the jiggler stops, then I wait 10 minutes after I remove the weight, 10 minutes after I just crack the lid seal, 10 minutes after I lift the lid and rest it on the rim, then the last 10 minutes and then I remove the lid and take the jars out. Glad your jars all sealed, yay! I'm using ForJars lids now and grateful that they all seal nicely after using up all my old pre-2020 American lids which were hit and miss. Hope that ForJars will soon be able to get their lids manufactured here in the US.

@journeytohealthafter60

Жыл бұрын

WOW thank you that was great information!! I am definitely still learning, A LOT! This new journey is so awesome!!

I am totally intimidated to buy a stove top pressure canner so I bought the Nesco electric instead. Small batches but I’m loving it!

@journeytohealthafter60

Жыл бұрын

I bet you're doing amazing!! I totally understand being intimidated as I have been there. We have to do our best for us.

I enjoyed watching your video. Your dogs are adorable. I love my fur baby too. How long did you process your jars for?

@journeytohealthafter60

Жыл бұрын

Hello, I live in Iowa so add 5 min to the 75 usda time chart n use 15 lbs of pressure. Quarts would be 90 min 15 lbs pressure. Thank you for your question, glad to have the opportunity to answer it. 😁😁

@lighthousefan5538

Жыл бұрын

@@journeytohealthafter60 Thank you for such a quick response!

@journeytohealthafter60

Жыл бұрын

My pleasure 🤗😁

Hi how are you,i enjoyed watching..i would love to try canning but i seem to cant find the jars here in jamaica or i might be looking in the wrong places😔, i will just keep enjoying your vids😁

@journeytohealthafter60

Жыл бұрын

Hi Maui!!! I wish I could help you. Can you save jars n lids from food you consume daily maybe? I feel bad I don't know where to tell you to look. I hope you are well and in peace.

@mauimago8275

Жыл бұрын

@@journeytohealthafter60 where i buy food i realy dont see jars like those, mostly the tin type like tuna or jam jars and i dont know if those can reuse

Glad you are canning but raw ground beef is a no go zone. Other meats raw yes but just not ground beef. Many things you can wing ingredients to you liking but this is one you that should be by the book. I say this because im concerned for you health. I am a retired meat safety inspector and mince is one product that can be contaminated due to just one piece of meat having bacteria then it goes through the batch as minced. There are many books available and this can be checked. Ball have good information books A good one on line is NCFHFP national centre for home food preservation this has approved methods and times for all jar sizes and the different canner types. Weighted gauge or dial guage. It has every meat fruit or vegetable you can think of so please it only takes a minute or two to find good safe approved methods and recipes. There are many excellent canners on here who do great demos on how to can and why and why not to do certain things. Lisa at Suttons Daze .. Wanda at deep south homestead and her crazy daze channel.. lindas pantry and bev at our half acre homestead. Dont wish to discourage a fellow canner just concerned greatly for your health on this one.

@journeytohealthafter60

Жыл бұрын

Thank you for stopping by and watching. Please know I did research this n do value my health. The World Health Organization explains the boiling points to kill bacteria. I put in cold water slowly coming up to a rolling boil where it stays for 3 hrs, then stays set till cool down. Then clean jars n store in cool dark basement. Prior to eating, the jar is opened, set in a pan of water, and brought up to a boil for 15 min prior to eating. This is how Amish have done it for centuries. I am very comfortable with this method. I have the books you mentioned quite a few. I have watched the channels you mentioned and many others. All wonderful resources. Thank you for sharing your educated concerns and experiences. We can all learn together ❤️

@ontoitaussie7390

Жыл бұрын

Why do you need to 3 hour rolling boil if you are pressure canning???

@journeytohealthafter60

Жыл бұрын

@On to it Aussie hahaha I was referring to water bathing. I did pork in the water bath, my mistake. The ground beef was done under 15 lbs of pressure for 85 min due to my location. Sorry for the misunderstanding. I appreciate your follow-up.

@ontoitaussie7390

Жыл бұрын

I thought as much as i did see you sweet and sour vid. Im glad more people are canning very few do in Australia even less pressure can. Ive water bathed fruits and sauces for as long as i remember and been pressure canning just on 5 yrs. Growing as much as we are able to and preserving it is the way to beat rising costs and supply issues and take control of what goes into our bodies ultimately that means better health for us and at our age everything we can do is a plus. Happy canning sister.

@journeytohealthafter60

Жыл бұрын

I love you checked back in again. Thank you!!! I personally never the canning have always been scared I only watched and admired since my youth. I truly enjoyed watching the Amish making cheese, mince peis, beef stews and their root beer was to die for. My family never canned sadly but on my extremely fixed budget, I NEEDED quit being a cry baby and plunge in.