Pressure Canning ROAST BEEF...and Other Meat

it's Jamie from Gilbert fire and we're gonna finally get around with the video you guys have been waiting for which is how to can roasts I've been talking about how wonderful canned meat is and in particular how wonderful grosses are and I know a lot of you guys have been like where's the video the thing is is I had canned oh I don't even know prob about 90 pounds of roast the last time I candid costed me just about a year and we're finally just now getting down to where I have I think maybe four quarts and three pints of roast left so it is time to cancel some more up so here is the much-anticipated how to can roast video you guys are going to be shocked at just how simple this is and honestly of all the different canned meats that I have tried canned roast is by far the best now a lot of you guys have also asked if you can can't other meats such as venison this way absolutely I'm going to give a few tips as I go through the process as to what to do if you're canning things like venison but for right now let me just go through what you're going to need to can your roasts alright so what do you need to get started well the very first thing you're going to need is a pressure canner this is completely different than a pressure cooker if you guys are brand new to canning I'm going to refer you to our canning 101 video which covers all the basics of canning which is really important because we're gonna answer a lot of questions in that video that we're not going to cover in this video so after you watch that one and you can come back over to this video and learn how to Camrose now my canner is the all-american 921 that holds seven quart jars for 14 to 16 pint jars 14 to 16 just depending on if you use wide mouthed jars or if you use the regular mouth jars for this particular video I'm going to can my roasts in quart jars you can also can them in pints as well there will be a different processing time if you do use pints but I do can them in both I actually prefer to can them in the court charge though because I use the quart jars more for making a meal the pint jars are more for like making sandwiches so you're going to need your seven quart jars if you're using the all-american counter or another that has 7 quarts I use the wide mouth jar because it's just easier to get the meat in and out and for my recipe I use fresh onions in the bottom of the jar this is completely optional you don't have to use fresh onions you can also use dehydrated onions if you have those and if you don't want to use onions at all you don't have to use onions at all this just really adds to the flavor in my opinion the next thing you're going to need is some sort of spice I like to use a steak seasoning this is called Montreal steak seasoning I think the name is pretty generic I've seen it in several different spice stores I have purchased mine from as your standard as your standard is just where I buy a lot of my bulk supplies if you guys are interested that I'll leave a link to an article on my blog where I talk about as your standard but the Montreal steak seasoning is a salt and pepper blend and it's really good for steaks it's a wonderful steak blend and it's all like non-gmo of a natural and all that one thing to note a lot of people ask about spices and if they can use any spice that they want to use you can the problem is a sage can tend to give an off flavor to some of the meats this is something that I've read about it's not something that I have personally experienced I read about it before I started canning and so I've never tried it because I didn't want to ruin any of my meat but just be careful if you're using anything with sage you might want to try and avoid that you're also going to need lids wide mouth lids to go with the wide mouth jars I do reuse my lids again if you guys are interested in knowing why I do that refer back to the canning 101 video and you're also going to need a house of rings to go with the jars all right so this is my first video canning off-grid I have canned off-grid before but this is my first video showing you guys can you got credit I'm not quite sure how this is gonna go but what we're going to use is my Camp Chef propane burner I did do a video on this when I was living on grid and it's basically an alternative to glass cooktops because a lot of people want to know if they can use their All American pressure canner on a glass cooktop some you can some you can't but if you want to be really super safe I would recommend getting something like the camp chef canner or the kids f2 propane burner that's what we're gonna use and that's outside so I'm gonna take you outside and we're going to show you that and get that all set up for candy and you're gonna want some oil alright so this is the Camp Chef two propane burner why the to paint propane burner is because I typically will use one of the burners to Brown ground meat on and then I'll have the canner sitting on the other side so that's why I recommend at least the two propane burner if not three this is the all-american 921 and I had already put two inches of water in there this two inches of water is specific to the all-american 921 if you are using a different pressure canner then it might require a different water amount but for ours it's it's two inches of water now the next thing we're going to do is we're going to lube the inside of the metal here with some olive oil you can use coconut oil or whatever oil you want but this doesn't have any kind of rings our gaskets on it so you do need to lube the inside so that it doesn't stick now we're gonna go back inside and start preparing our meat alright so one of the questions I always get is what type of cuts do I use for canning roasts and the answer is whatever's cheapest whatever I can get my hands on and the sinks behind me that I have falling out is a mix of chuck roast and round roast and whatever I can get my hands on this actually came from a local farm if you guys actually watch the visit the Heritage Hills farm video at the very very end of that video there is a steer named stew that's - who is took - it was taken to the the butcher a couple weeks ago and I couldn't pass up the opportunity to do some roasts so the very first thing you want to do if you have frozen beef because that's what they do with the processor they freeze it right away cause you're gonna want to thaw it out so you don't want to can frozen beef alright so the second thing we're going to do is we're going to put our onions in the jar the reason I do the onions first is because I don't want to cross-contaminate all the meat with the onions and all that so I am going to cut up my onions first and this is just a container I use for leftover onion just want to slice it up nothing fancy and there's really no set amount you just throw a couple pieces in the bottom of the jars [Music] so I used about two and a half onions for all seven courts again there's no set amount just throw a couple pieces in the bottom of the jar super simple now another thing that I failed to mention is these jars are clean but they are not sterilized you do not need to sterilize your jars per the USDA you do not need to sterilize your jars as long as you are pressure canning or water bath canning for a minimum of ten minutes so these jars are wiped out and they are clean but they are not sterilized so the next thing we're going to do is we're going to cut up our roast pieces and put them in the jar and I wanted to mention at this point that if you are using wild game such as Baer or venison you might want to soak your meat in salt water for at least a couple hours if not overnight and make sure you rinse that out really good that contends to take out some of the gamy taste also when we're going to cut up our roast we're going to want to debone it and make sure we trim up all the fact make sure we take all that off if you are using something with a super lean fat content such as venison you actually might want to throw a little tiny piece of fat in there just to kind of give it a little flavor that's what a lot of people like to do but don't use too much because way too much fat will prevent the jars from sealing alright once you get your meat debones and get all the fat trimmed off you're just going to want to take your chunks and pack them into the jar you're going to want to pack it pretty tight because this is a raw pack recipe that I'm showing you and as this cooks it's gonna cook down so pack it in there pretty good so there are two ways to can roast it's either hot pack or its raw pack I'm showing you the raw pack method because this is what works for me I think it's super simple and it makes a fantastic end product the other way of doing it just so you know is going to be chickens are mad right they're on a diet today and if you guys want to know why our chickens are on a diet go check out our Instagram page so what I was saying was there's two ways of doing roast you can either roll pack it or you can you can do a hot pack where you will cook the roast first any way you want you can grill it or however you want until it's rare and then pack it in the benefit of hot packing it is that it doesn't shrink down as much and it provides more liquid coverage but the benefit of doing a raw pack is it's super simple and that's the way I like to do it so I'm showing you raw pack you have any bones left over make sure you save these peas off to the side you can throw them in a freezer bag and whenever you're ready you can can up some yummy bone broth all right so we got our meat packed up into our jars I did leave a one-inch headspace for all of the jars which is necessary to help its seal I know a couple people are gonna ask how many pounds will fit in each jar it's approximately one pound per pint so this would fit approximately two pounds in a quart and what we're gonna do right now is we're gonna add our seasoning so again this is a Montreal steak seasoning you can use whatever one you want just be careful if you're using sage you can just use a salt and pepper if you want to and we're gonna add approximately two teaspoons to each one so approximately that much right there's no real set amount just be careful don't overdo it [Music] all right so the meats all packed up and we are ready to put our lids and rings on but before I do that I want to point out that when you raw pack any kind of meat it is not recommended that you add any kind of liquid such as water or broth the reason for this is because the meat is going to shrink down and produce its own juices the downside to raw packing is this is what it's going to look like whenever it's done processing you can see that the meat that doesn't produce enough liquid to completely cover the entire product and so the meat that is exposed is going to be a little bit darker in color than what is underneath the liquid there is nothing wrong with this this is perfectly edible the top part tastes just as good as the bottom part but for aesthetics some people don't like the way this looks if you don't like the way this looks you can choose to rock off too hot pack your your meat and that will shrink pre shrink the meat and then you can add liquid to it up to the one inch mark and then you don't have to worry about it being only half covered something that is not USDA approved is you can choose to add a little bit of liquid to your raw pack knowing that this is going to not completely cover your product you can choose to add just a little bit of boiling water or broth to your to your product if you want to completely optional kind up to you we're not going to do that today just because I'm trying to do a training video on how to do it the right way but if you wanted to you could probably put you know maybe that much water or broth in there and that would give you a higher level of water all right so the next thing we're gonna do is we're gonna wipe off the rims of all of our jars you can see there's little bits of meat and of spices stuck to the jars that will prevent the lid from sticking if you don't get that off if you're using something if you have something sticky in your jar such as meat you might want to use vinegar to clean that off just be careful you don't double dip your rag contaminate your jar so you just get a little bit of vinegar on there and just wipe down the rings or the rims and if it starts to get dirty definitely use a clean corner before you double dip into your vinegar again [Music] now we're just going to put our lids on now a little thing with the lids some people like to simmer their lids before putting them on the jars ball the manufacturer of the lids does recommend that you do that it just kind of softens this this gummy and helps to seal make it seal a little bit better but I don't do this and I have had zero problems with with sealing due to not simmering the lids it just saves a step you put these on finger tight now these are ready to go into the canner now we're going to put our lid on just [Music] make sure you line the arrow up with the little divot using the opposite toggles we're going to tighten this down finger tight turn on our propane and we're going to light our burner now I keep the burner on about medium-high and then it will need to be adjusted as it comes up to pressure if you do not have a propane to propane burner you can absolutely do this indoors you just put it on your stovetop and then you do the exact same thing that we're doing here so this is just kind of the off-grid version but it's very similar to doing it on grid now one thing to note is we do not put the weight this is the way we do not put the weight on until this vents for 10 minutes so right now we're going to let this come up the pressure and we're gonna let this vent for 10 minutes so how long do you can your roast for and at what pressure where you're going to have to use a USDA approved recipe and the website that I like to use is the National Center for home food preservation this is the website that I use for all my canning times and for all of my recipes when you go to the National Center for home food preservation website you're going to want to go to how do I can under here preparing and canning poultry red meats and seafood and well we're canning today is meat strips cubes or chunks and here are all the pressure canning times for both hot and raw pack and the instructions for doing both now on here it doesn't mention using onions that's just something that I do it's not going to change the canning time at all and what you're going to see on here are two different ways of canning the first one is a dial gauge pressure canner and the second is a weighted gauge pressure pressure canner for the all-american we use the weighted gauge pressure canner instructions if you have a different type of canner you might have a dial gauge and you might need to use these so for both hot and raw pack we are using quarts and we're going to do that at 90 minutes and our new location here off-grid is now above a thousand feet so we will do it at fifteen pounds of pressure all right so our counter just started venting you can see it and feel it when you your hand over we're going to let this event for ten minutes before we put the weight on Schneider canner has been venting for 10 minutes and now we're going to put it on 15 pounds of reference I have my way to gauge on a little string here that's the 15 that's for our particular altitude and I'm gonna place that on you're gonna start to see the dial gauge going up this is both the dial gauge and a weighted gauge pressure canner but we use the times for the weighted gauge and we're gonna wait so it gets up to 15 when it gets up to 15 that's when we're gonna start our time all right where it's 16 pounds of pressure and now is when we start our time which is going to be 90 minutes now is also the time that we need to pay a lot of attention to this pressure gauge to make sure that it doesn't continue to climb beyond 15 pounds of pressure if it continues to climb that is when those accidents happen and the pressure canner no tennis clothes you have to stay right by your pressure canner and make a Justin's reducing the temperature to keep it right around that 15 psi bucks if it's it so happens to drop below 15 psi you need to bring it back up to pressure and then restart your primer all over again not something you want to do because that can result in overcooking [Music] your candor has been at fifteen pounds of pressure for 90 minutes an hour of the penis so we're just going to turn off again and now we're just going to let it sit until the pressure gauge goes all the way down to zero do not remove the weighted gauge from this period all right our pressure gauge is now down to zero and it's now safe to remove the weighted gauge and now we're going to let it vent for another 10 minutes all right our canner is done venting and it's time to take these jars out now here's the difference between canning indoors and canning outdoors the temperature out here is around 60 degrees and if I were to open this up right now with it being as hot as it is in there all these jars are going to break so you have to be really conscious of the temperature outside and the temperature of the jars whenever you go to put jars in or remove jars so what we're going to do is we're going to take this whole entire canner and bring it in the house where it's about so it's a little bit warmer in our house about 70 some degrees and then we're gonna open it up in there I'm gonna have Jeremy do this because this counter is super heavy it's really really hard for me to lift all right we're gonna open this up by same way we put it on opposite toggles and then we're going to open this away from your face so you don't get steamed Bert just like that and now we're gonna take these out and we're gonna set them on a cloth on the table [Music] just want to point out that I did not add liquid to these jars and this particular steer was apparently a lot more juicier than some of the other ones that I've can in the past because the liquid almost completely covered all of the solid meat in the jar so it's actually a good thing I didn't add any liquid to this jar for for this particular batch right now these jars are going to sit here on the countertop for up to 24 hours just to make sure if they cool down and everything seals after that I'm going to remove the Rings I'm going to wipe them down mark the lids what they are and the date and then I'm going to put them in my pantry for long term term and then I'm going to put them in my pantry for long term storage so a lot of people ask how long do canned goods last on the shelf and the USDA will put a date on there of about a year but I can tell you the canned goods have lasted us 2-3 years and some people you know 15 20 years the difference is is the longer they sit the more vitamins are depleted from the product itself so you want to eat them sooner rather than later but they are good for several years if you wanted to the next question is is can you eat it right from the jar absolutely these are everything has been removed from the botulism and all that has been if there can properly you can open a jar up and eat it a lot of people like to be extra safe and reheated the contents up to about another 180 degrees just to make sure everything's you know killed in it but I can tell you that you can heat these right from a jar there's it's completely safe and the last question that I know some people gonna ask is what do you use this for we use the large jars as the side dish so we'll open a jar of this up we'll put some horseradish on it poppin we'll make some mashed potatoes and some green beans or something some green side to go with it and we eat it as a meal and then we'll also can some pint-sized jars and we'll use that for things such as sandwiches so I hope that's been helpful to you guys I hope you guys go ahead and try canning your own roasts if you do leave your comments down below I want to hear from you guys I love hearing stories of people who've never can before and who decide to try it and really end up usually liking it but if you don't leave that as well hope you guys like this kind of stuff like subscribe and we'll have more canning videos coming out at some point as soon as I get some fruits and vegetables we're probably done jams this the spring and summer so look forward to that coming out to end up we'll see in the next video thanks for watching

Channel: Guildbrook Farm

Views: 378,019

Rating: 4.9580641 out of 5

Keywords: guildbrook farm, canning, canning roast beef, canning meat, canning tools, canning wild game, home canning, pressure canning, canning off grid, usda canning, canning venison, home canning recipes, how to can roast beef, roast beef, how to can roast, canning for beginners, homestead, off grid, homesteading, living off grid, how to can foods, pressure canner, how to can, canned food, all american pressure canner, food pantry, cooking, beef, meat, roast, canning roast, pot roast

Id: 4QcqN5IU2FQ

Length: 25min 33sec (1533 seconds)

Published: Sun Feb 11 2018