How To Can 4 Different Meats With a Pressure Canner

[Music] [Applause] so I called in my able assistant mrs. farmer how are you today I'm really good thank you you come here often I do when you're here when you're cooking that's true you know what here's the deal here's what happens every now and then you go to your favorite store and you see a sale Ranko you gotta think ahead we always think ahead about our food what if chicken is really cheap what if porks really cheap with beefs really cheap you can can MIT you can freeze it as well but what if you're out of freezer space what if you just go home this is easier to store what if you killed four deer and there's another reason you might want to think about cannon meat that is when you can this meat it is ready to eat now when you look at it in a jar sometimes you think well that's never attractive right because the fat kind of works its way to the top sometimes but that means nothing with taste but when winter time does come fall comes you want cheap and easy these stews soups things that remember things that are hot now when it comes to the chicken or the pork or that even the fish you talked about making like tuna casserole well you know yeah out of your your meat out of your face you need to write out the jar it's so good you can and you know you can make a chicken salad stroganoff anything that's what I'm saying this stuff is already done usually and I've talked about this a million times say we're out here cowboy cooking and your meat takes you three or four hours to see it's off what if and we just did the cowboy cooking pot roast right what if we took like it and wanted to make a stew yeah and that was already done then you only have your vegetable right now if you've canned your vegetables too they're already gonna be ready to eat it up and down in a short amount of time you're gonna have soups and stews and wonderful things and don't forget it makes wonderful chicken sell now you've got a bunch of fish a whole bunch of fish it happens on occasion you bring them home it is better for the firm fleshed fish or you kill an Asian carp mm-hmm people laugh at me when I say a jerk please delicious it is wonderful delicious and when you pressure cook that those bones dissolve as well and you can make you know tuna fish out of that with a little mayonnaise and relish and you're good to go you know the jar with crackers at secretary without therefore now here's one thing you have to keep in mind about canning meat no hot packet pressure cooking pressure cooking only you got to kill all the terms when you're putting this stuff up you have to sterilize your jars and lids we sterilized those too and you have to have a clean disinfected working area we've done the best we can to do that now you are responsible for your kitchen and your cleanliness this is what we do there are there is some danger but there's danger and walking outside and driving down the road if you have some bad tomatoes you'll know who that your nose will tell you but we have been doing this a long time and have not had any instances of that we've got venison now people say well how long can you store it well I've eaten stuff that's 2 and 3 years old but what we really do with this is usually we'll only take that meat and use it that year or maybe the next and we check that very carefully smell it so on and so forth but usually we take care of that rather quickly because it's so good and it's so easy it's already cooked it's already soft and there's so much you can do with it what we're doing is raw packing that's what they call it we're gonna take let's start with the beef we're gonna take our jar and we're gonna just basically cut this up into whatever size chunks you would want to use and I can kind of cut again this is a boneless shoulder roast and you really want to buy these and get them cut up as soon as you can what you're gonna do you're gonna pack this in you want to leave about an inch headspace here because the juices will come off out of this you don't have to put any juice in there you can if you want if you want to put a little bit of boiling water some people put bullion we're just gonna put a little salt and a little pepper you don't need the actual salt to preserve this if we cut off most of the fat it doesn't hurt to leave a little on there and we're just gonna do one little jar of each to show you how it's done when it comes to storage you need an even cool temperature and we like it fairly dark we put ours in our laundry room we're still talking about it but if it'll ever stop raining we're gonna start on our root cellar that'd be nice that'll be nice now that's what that's gonna look like we'll take a little bit of pepper how do you like our 1936 salt shakers that we found I like my old stuff we have disinfected our board we're gonna start again with the chicken and we found a boneless breasts on the sail but we're gonna cut that up the same way and again you talk about chicken noodle soup real quick why means you can salad I mean the amount of work that we're putting into this is not that great now again this is what we do we're responsible for our kitchen just be careful do things as clean as you can and you'll be good to go okay we have come back with a clean board where you cut some fish up we're gonna cut that a little bit differently just putting long strips and I tell you a fish that this really works good for is striper or white bass and we'll just pile it and then we're doing it as much area as you can you can put a little bit of a mayonnaise in this one some of the end of garden relish it's good and you get yourself an instant wonderful sandwich and these are boneless obviously but that's the thing about this too if you run into a little bit of bones guess what it's gonna cook them up when you pressure cook like this it's gonna cook those up just a little salt and pepper so what we do eat something so simple now let's talk about your pressure cooker real quick make sure that your little hole on the top where your steam comes through is clear you can take that up and look at it both route make sure it's clear this itself the little jiggler is 5 pounds this is 10 pounds pressure when you put that on there's one more that would make it 15 we've got at the house but we don't need that at this elevation and check your canning book check where you are for this we need 10 pounds pressure all right so we've got three different kinds of meats we're coming up with our pork let's get this lean I'm just infected and I'm heating some water up to put in our canner we're gonna have to start with three quarts now this is the Presto look up your particular canner and see what it needs we've got the rack in the bottom and we're getting ready to get it rolling we have disinfected our board and we have some pork loin that was really cheap and we're gonna cut that up into chunks as well the the things you can do with this is limitless now think about this your pork is gonna come out nice and tender it's gonna have a little bit of flavor from the salt and pepper but you can throw some barbecue sauce in there yes this sandwich is for kids for us so again we're just about out of freezer space and we're thinking about quick and easy remember the inch head room make sure everything's sterilized look it I kept a little salt pepper I like your salt and pepper shakers I'm gonna make sure the tops of your jars right around here don't have anything on them that would make it less than a good seal we have now four meals in a jar for the future how fast we didn't boom so just be careful stay clean and look we got a little tool if you'll open the top of this now you get the top on you get your water hot when you see steam starting to come out the top let it do that for about 10 minutes before you put the jiggler on when you put the jiggler on when it starts the jiggling process that's when you start your timing Heights or meet here in Kentucky it's 75 minutes per pint if you want to do quarts it's 90 minutes set your timer when it's done turn your heat off let that heat come down let it come down for a long time to your jiggler stops jigging and your little pressure cap goes down and boom you know you're done at that point you can start thinking about taking the jiggler off pick them out set them down let them cool put them in your storage space and then whenever you want to move there now one thing you do want to do once you get them out so you can rotate them if you know you got some that you need to eat now mark on the top the date and exactly what it is because it can be you look close a little bit don't they do this is a wonderful way to have a pre-made meal for the most part your meat is done and it's flavorful is delicious and you know where it came from it's so simple there's nothing to it now this would probably be an excellent time to start talking about our Facebook page we have the best Facebook friends and then respond and we we actually talk back and forth about the shows that we have and we have great friends out there but if you're not our Facebook friend please visit us like our page ten farmers country kitchen and check out ten farmers for country kitchen com you'll see all kinds of recipes all the shows that maybe you haven't seen before and we got a bunch of them we do a bunch of shows here and there's a reason we do a bunch of shows because Kellie our daughter is running the camera she's doing the editing and this is her job so when we're done with work we come home and we're cooking and she's there doing that with us that's how we can do so many shows and we're keeping them coming because you're asking formally thank you very much we're going to get 2 million hits on YouTube thank you so much for watching all over the world we've got our beautiful meat in a jar four different kinds we have our beautiful salt shakers 1913 can we open it and Leigh we could is still still warm okay we swept it on a sandwich or just pour it right out of the jar okay this is the time that we come to at the end of the week where we say it's all about good times good friends hand meet I'll see you next week can't attend bar miss country kitchen

Channel: Tim Farmer

Views: 20,707

Rating: 4.9313502 out of 5

Keywords: Tim Farmer's Country Kitchen, Tim Farmer, Country, Kitchen, Kentucky, Old Fashion, Recipes, KET

Id: gOyjN6HQvew

Length: 10min 0sec (600 seconds)

Published: Sat Sep 14 2019