Pressure Canning Corned Beef Hash, Bonus! How we use it in recipes!

I'm still working on my pantry y'all let's can up some hash welcome to wherwell holler I'm Miss Lori and this is Mr Brown we live in the hills of Arkansas we love the Lord keepers are the old way but except some of the new we love to cook we love to eat we love to Garden it's in our blood it's how we stay sustainable and fill our pantry we do a lot of canning and preserving we live a sustainable life we love our family we work hard and every once in a while we like to dance so y'all join us corn beef hash is generally made out of hay corn beef brisket but we all know how high brisket meat is I actually found these on sale when they've been in my freezer for a while so that's why I've really been uh W to get in here and make me some um some hash now some people even make hash out of um chuck roast something like that um just whatever you can afford and whatever you can find on sale these were at Walmart and I don't they were fixing to go out dates what it was um but they're still good I want to get them cooked up and I want to put some some hash in my pantry because that's something that me and Danny can come in uh for easy supper or we can have it for breakfast with some eggs I just think it'd be delicious so this is what I'm using and like I said if you've got some some uh chuck roast or something like that you can also do it with that this um comes with of course your seasoning packet now I keep um that kind of seasoning I always have it in my pantry because I use it when I'm I'm pickling anything but I am going to be taking these out of the package I'm going to um rinse them off good I'm one of them people yes I do rinse my meat I know a lot of people don't but I do and um I'm going to rinse my meat I've got a pot back here big enough for both of these um this one right here is about 4 lb and this one is about 3 lb so got 7 lbs of meat right here now I'm just going to tell you up front I'm not sure uh how much meat it's going to take yet to um to do the quartz usually when I do this it's in pints but I'm going to do it in quartz this time I've cut up three lounds of potatoes and I'll show you that in just a minute I cubed them up they've been in the refrigerator in cold water I I cut them up diced them up I rinsed them good in cold water then I put them back in cold water and stuck them in the refrigerator overnight and that does help cut down on of the starchiness of your potatoes so that was about 3 lb of potatoes I cubed up they're 7 lbs of meat I'm going to take these out rinse them I'm going to put them cover them with some uh water and I'm going to let them boil I'm going to let them boil for about an hour I don't want them cooked all the way through just boil for about an hour and also the little packets that come in here are the pickling spice for the corn beef I'm going to put them in there with my water a lot of people don't do that they don't want that taste but I do I like that taste in my corn beef hash so that's just an option for you so that's what I'm going to be doing so let me get these out of the package get them rinsed off and in our big pot I rined my meat off and I cut just a little bit of the fat off but I don't cut it all off because the fat is seasoning and uh even once I can it up if there's a little bit of a fat cap on top of my My overall uh product that's fine with me cuz that's just more flavor and when you dump it out to to cook it and and warm it up your hash that that fat you can use that to cook it in to warm it up so a little bit of fat don't bother me a bit so I've got this on high and I'm not going to put anything in here some people just put their meat in a pot covered with water and boil it for an hour they don't put any kind of seasoning in it but I'm going to and this is just optional because me and Mr Brown do like the taste of this uh the seasoning so I'll let it boil in this Let It season it up a little bit and then I'll take it out after an hour I will let it cool down to the point that I can cut it up chop it up and um we'll get our jars ready we'll get our potato is ready and the process is really easy so let's let this boil now it won't be cooked all the way it'll still be um very tough cuz this is a tough C made and it won't be done won't be fully cooked but once you put it in your jars and you pressure cook it it will be tender and um of course you're going to chop it up in small pieces too so it'll be good and cooked and tender and it'll be so good to open up a jar throw it in a skillet with some eggs and have you some good old hash okay my briskets cooked for an hour there's my jars I got them all cleaned and ready now my jars are not going to be hot this is not going to be hot pack my meat is Cooling and I'm fixing to cut it up and then I'm going to cut it up in smaller chunks and I may even use my food processor to get it the as small as I I wanted for my jars now I'm keeping my broth this is the water that my briskets were boiled in and y'all remember I put the seasoning packs in there now I'm going to be using some of this in my um my canning and my My overall product I'm going to put probably a less than half a cup now that's for pints excuse me I'm going to put less than half of a a quart jar of this liquid if I have enough in each jar now this process you don't have to cover it with water you're going to have your potatoes your cut up meat a little bit of this broth and what's going to happen is as it goes through its its canning process and it pressures in there and it does the pressure cooking your meat is going to make it some more broth and even the fat on there is going to help bring up the level of the liquid in there but like I said this does not this process and I'll show you it does not have to be covered with water to process it so I'm going to strain this though I don't want want all the spices and stuff that I cooked in here I don't want it in my jars and I'll get some of this scummy stuff off because I do want this broth so let me cut this up in Chun and then I'm going to put put it in the food processor to get it the size I want to can my potatoes are cut up and I took them out of the refrigerator which they set all night in cold water now some people will cut would cut this in half I'm going to leave mine about that size because they won't they won't get mushy and that's just a size potato that I would want to fry up in the morning with my um my corn beef U my hash with some eggs that's just the size that I would want you get too small with your potatoes and they can get mushy but I would say that this is um that's almost an inch and you want to keep them pretty pretty much the same size too but that's just up to you you can do that just a little bit smaller if you want to this is an easy process just get everything thing together and we'll get started I got my 7 lbs of um brisket cut up now I put this in my food processor and what I done is I put it on chop not puree and I just or if yours has got a pulse so what I done is I pulsed it about five times and this is the texture that I come up with now some of it is a little bit finer than others but that's okay but if you want your meat chunkier don't put it in the food processor or just pulse it just two or three times to get whatever uh texture what size you want your mate so what I'm going to do now is um I'm going to mix this up with my potatoes um some people will layer they'll put a a layer of potatoes a layer of meat a layer of potatoes and and but what I'm going to do is I'm going to mix mine up together and put them in my [Music] jars now this is our potatoes and our um our brisket our corn beef and uh it's all mixed up now and it does look like there's a lot of potatoes in here and there is there's three lbs that I chopped up but we love potatoes so it's all good and um I'm going to start getting them in the jars and we'll just go from there and we'll discuss the procedure and um this is really going to be good too when I cook up some cabbage fry some cabbage and be able to open a jar of this and throw that in with my cabbage you talk about good [Music] stuff now some of your jars when you get done might have a little bit more potatoes than they do meat or you might have a jar that's got a little more meat in it than it does potatoes but if you'll eyeball it as you're putting your ingredient your ingredients in there you can kind of get it as even as you can now any anything that you're Cannon your pressure cannon that has made in it you have to cook it you have to pressure it the a lot of time that it takes to to can meat it don't matter if there's potatoes in it or not or a different kind of Veggie if there's meat in it it and you're doing it in quartz you got to pressure can it for uh 90 minutes if you're doing it in pints you got to do it for 75 now where I live is 10 lbs of pressure you need to check if you're new at Canon make sure you check your sea level and uh make sure that you know if it's 15 whatever it might be [Music] pounds of pressure that's something you need to check for sure I'm not going to absolutely pack this I don't want it packed cuz I want it I want the Heat and the pressure to be the same in the middle as you know as the outside for it to pressure can right I think I put just a little bit more in [Music] [Music] there so you can see the layers you can see what that looks like I think that's plenty for me and Mr Brown at any given meal and he loves leftovers if there's every leftovers but can't always count on that so what I'm going to do is I got it level right here with the bottom of uh that's right here on my jars these uh ball jars that's one inch right here now I'm going to take my Dipper and like I said before I'm not I'm not going to fill these up with the broth now I strained this that water that I cooked my briskin in I strained I strained all the the cookies and the um the seasonings I I strained all that out and I've got plenty of liquid [Music] and we're not going to have to fill this up with liquid let just you just don't have to do that it's probably a little bit more than what I wanted but we're going to go with that we're going to debubble it and that's all the juice I'm going to put in there because it will make its own juice too just make sure you debubble it good sometimes that'll make you enough room to maybe put just a little bit more on [Music] top so I'm going to go ahead and I'm going get the rest of these filled up [Music] [Music] I've got me a little vinegar here and I've went over the tops to make sure there's no um the broth or the the any kind of a the fat off the meat or any kind of particles that's but I've went over every one of them now we're going to put our Lids on now my water uh my pressure Canter back here has got three quarts of water in it with a couple tablespoons of white vinegar and I put that in there because I have very limey water I've had a lot of people ask me that are new to Canon when you're pressure Canon do you put the water over your jars like you do when your B water bath Canon no you do not my pressure caner calls for 3 quart of water and it only goes up when you put your jars in there once you get them all in there they're going to be about up to here but the water will not cover the top of your jars like if you're water bath Canon so I'm going to put my Lids my rings on fingers tight and since my water's not hot I'm just going to turn around and put my jars in so everything's going in at room temperature my meat was uh at room temperature my potatoes was at room [Music] temperature um the liquid that I put in here at room temperature so it all had to be brought up at the same time [Music] [Music] now if you get a little bit of siphoning that's not going to hurt anything that's called transfer liquid transfer siphoning and it will happen if you're canning a whole caner of meat as long as you know your you don't have a busted jar or a a lid that didn't seal or one that [Music] buckled okay I got seven quarts in my caner I've got my heat on and um we're going to let this right here is my valve where you'll see the the steam come out it does it by itself the White's already on here I've got 10 lb white this is a Denali pressure caner and I really like it's a 23 qu but uh and what it'll do is it'll it'll vent for 10 minutes and then it'll go straight to start its pressure its pounds I mean so I'll watch it and once it gets to 10 lbs I will adjust my fire to make sure that it stays there and but if you adjust your fire and you watch your pounds per pressure start going down or you walk off from it and it's way down here you're going to have to start all over you're going to have to come back up to your your 10 lb 11 lb or 15 wherever wherever you're supposed to be at but I'm at 10 lbs of pressure so and once it gets to 10 lb and sometimes it wants to hang it right there at 11 lb it just it's always done especially with my Presto caner and that's okay this thing right here will start doing a little dance every once in a while and it'll stop then it'll dance a little while and it'll stop and that's what I want to hear and then I'll start timing it for 90 minutes since it's Court jars and when it gets done we'll let it cool down we'll let it come all the way down to zero and even after that I'll wait a while before I open my C up and when I open my caner up I always open it up and turn the lid up away from my face and uh then we'll get our jars out and look at them I've never ever ever had any issues pressure Cannon I've never known anybody myself that has I've heard some of y'all that are still scared to pressure can and I'm not laughing at you because I understand because you know somebody your mama your aunt or Grandma somebody that something happened with the pressure canning accident I I've never seen it or heard of it u in my lifetime but anyways if you follow the directions and you um just be very careful canning pressure canning is not intim it is intimidating but don't let it intimidate you it's a really easy Pro um whether if you're doing it to feel your pantry or you're doing as a hobby or what however you're doing it or why you're doing it it uh it's pretty satisfying too so I'm going wait for this to to vent and then we'll get up 10 lbs pressure and then we'll start counting meanwhile 90 minutes I've got a lot of housework to [Music] do [Music] well I hope you enjoyed this Canon re uh recipe and this canning session s quarts here 14 pins there you're going to fill up your Pinter pretty quick remember you don't have have to do it all at once do a little bit at a time and you'll see how quickly that your walk-in Pantry does fill up it's the next day our jars are cleaned I put them all up in the pantry I decided I'm going to get one out and I'm going to show you one way that we eat our corn beef hash you can look at this jar and there's not much uh any kind of a um much fat in here there's a little bit but not much but I still want to put just a little bit of butter in my pan so we're going to open this up smells like corn beef hash and pour it right in our pan now it did have there was just a little bit of juice in it and I really didn't want want to dump the juice out I like that juice so what I'll do is I'll let it cook I've got it on about medium high heat right now and uh I'm just going to let it cook like that and let that little bit of uh juice let it go ahead and just evaporate out and uh I'm going to put a little bit of salt now I didn't put no salt in it if y'all remember when I canned it so little bit of pepper and then after that um all this juice evaporates I'll let it cook just a little bit longer and then we'll add our eggs to it and that's going to be our supper with a little bit of toast and maybe some healthy fruit on the side you just want to cook them juice jues out and then Brown your tiers up just a little bit get you some eggs and pour that over that I put a little bit of pepper and a little bit of salt you don't want too much and my eggs and just let your eggs cook and scramble you can even put you after your eggs are done you can put you a little bit of cheese on top put you a little bit of Jalapenos in here if you like stuff a little bit spicy boiling this um in that little bit of of uh water and the spices was just enough for that corn beef taste with your meat and then putting it in there with the potatoes gives the potatoes a really good taste too so you know when you go to the store and you buy that canned corn beef hash that's what we got right [Music] here we're just going to cook them eggs I'm going turn my my off that's that's pretty much done our supper's done make me a little bit of toast we're going to eat that was a fast supper going to be a good supper another way of cooking this I would do with this cornbeef hash is I would fry me up some cabbage and then um then I I just open up a can of the hash and cook it and you got a meal right there with your cabbage and your your potatoes and your uh your meat be a good a good dinner well here's our supper the corn beef hash and eggs I hope youall enjoyed this video make you some corn beef hash can it up you seen how easy it was I'm going to be putting some more up in my pantry and I'll probably be putting some up without even without the potatoes it'll be the same process just to make sandwiches and stuff out of so y'all like And subscribe come back to us because you know we're always going to be doing something on this Homestead what do you think about that corn beef hash I know you like stuff like this I really like stuff like that anything that involves breakfast or you know mixed up with some eggs he likes it so I've always I've at that corn beef hash I have a can I know I know you have this is better so I'll be making up some more for sure especially if I can find some of that meat on sale so y'all have a wonderful weekend and we'll see y'all next week Mr Brown will see you he may be doing something I'll be doing something right something around here God bless everybody we'll see [Music] you

Channel: Whippoorwill Holler

Views: 24,197

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Id: Ra4K9sEsjnc

Length: 30min 40sec (1840 seconds)

Published: Fri Mar 08 2024