Action4Canada - June 25, 2023


A4C Prepper Dan Vlog6 Pressure Canning


Episode Stats


Length

11 minutes

Words per minute

139.71074

Word count

1,552

Sentence count

5

Harmful content

Misogyny

1

sentences flagged


Summary

Summaries generated with gmurro/bart-large-finetuned-filtered-spotify-podcast-summ .

In this video, we demonstrate how to pressure can some hamburger. Pressure canning is a simple process that doesn't take very long at all and doesn't require any special equipment. It doesn't have to be complicated at all.

Transcript

Transcript generated with Whisper (turbo).
Misogyny classifications generated with MilaNLProc/bert-base-uncased-ear-misogyny .
00:00:00.040 Today we're going to do a very basic instructional video on how to do some pressure canning and
00:00:14.040 we're going to demonstrate how to pressure can some hamburger. I've got a sample of what this
00:00:20.680 looks like when it's done. Now what we do sometimes is just purchase some hamburger
00:00:25.200 when it goes on sale and then we take four or five or six packages and we use these bigger
00:00:29.520 jars and it doesn't take very much time at all and pressure can like this I mean this
00:00:34.580 will last you for a very long time on the shelf rather than freezing it where if the
00:00:38.760 power goes out for any amount of time you know then we have to use it but then we can
00:00:44.540 pressure can if the power goes out as well we use a gas stove outside or even one of our
00:00:49.440 wood rocket stoves. The benefit of doing it like this is once it's on the shelf like I
00:00:56.620 said it it does preserve for a very long time doesn't take up a lot of freezer
00:01:01.060 space and we can spice this as we use it we can use it in sauces we can use it to
00:01:07.240 make hamburger patties or it's just ready to go. Now the difference between using a
00:01:12.040 pressure canner and just a canner is it when you want to do some low acid foods
00:01:21.160 you definitely need a pressure canner now a pressure canner will have a relief
00:01:26.440 valve and it will have a gauge as well and we're going to put a bit of a guide
00:01:34.240 in the in description here but for the most part you'll want to follow the
00:01:39.220 instructions very carefully you don't want to end up with some sort of poisoning
00:01:43.720 with your food and not to scare you but if it's done right you will be safe the other
00:01:49.600 method is to when you're doing your foods that have high acid content like your
00:01:55.120 jams and your jellies and your pickled vegetables then you can just water bath
00:01:59.620 them in a just a regular canner usually for 10 or 15 minutes these ones here
00:02:04.660 usually for the smaller jars you're looking at 60 to 65 minutes and then
00:02:10.300 upwards of like 90 minutes for these larger jars so this is just a sample of
00:02:14.920 what we do here I've got some rabbit here I've got some hamburger I've got some
00:02:20.600 venison here and we also do some beef as well now for the high acid foods here you
00:02:25.660 know your typical your your pickled beets this is in vinegar here so mixed
00:02:30.400 vegetables here we've got some hot peppers here we've got just some regular
00:02:34.900 onions and red onions some green tomato chow as well as some pasta sauce that we
00:02:40.340 make ourselves we grow a lot of Roma tomatoes here in that so we're gonna go
00:02:44.160 upstairs and fire up the stove and I'm going to get my assistant to give me a 0.83
00:02:47.460 hand and we're going to show you roughly we're going to show you we're going to
00:02:53.820 demonstrate what's involved in making some hamburger doesn't take very long at all
00:02:59.160 and it's fairly an easy process so we're going to encourage you to go ahead and try
00:03:04.160 it sometime and then you'll enjoy the fruit of your own labor
00:03:11.160 so the first thing we do when we prepare a hamburger or any meat really to the bottle
00:03:20.160 is we want to season it we want to in this case as we're doing hamburger we want to put
00:03:28.540 some seasonings in it so we're just going to use garlic in this case we also want to
00:03:33.760 get our equipment ready so here we have our bands in our lids that are soaking in
00:03:39.780 some hot water we also get our implements ready we like to sterilize our jars in this
00:03:45.760 case in the oven we put them in at 200 degrees Fahrenheit for just you know 20
00:03:52.660 minutes or so until they're warm we put our garlic in and then we prepare just to put
00:03:59.440 the hamburger in some people like to sterilize their jars in the hot water you
00:04:05.680 can use your pressure canner and put extra hot water in it the important thing to
00:04:13.100 remember is you don't want to put cold jars into the hot water because you can
00:04:17.440 snap your your glass jars at that point in filling your jars what you want to do a
00:04:24.160 couple things to remember is you don't want to overfill them you want to leave
00:04:28.880 about an inch of headspace in this case with hamburger you want to pack it in
00:04:33.520 fairly tight you don't need to put any liquid it will create its own liquid
00:04:37.060 and then you'll see in just a moment you also want to wipe the rim as well you
00:04:49.440 don't want to have any residue or any meat on there very simple process doesn't
00:04:55.740 take very long at all
00:05:02.740 put all kinds of spices in there as well sometimes you can some peppercorns or
00:05:08.980 whoever you like to season your meat some salt and some pepper
00:05:16.460 moving the meat away from the edge and again you want to wipe your rim very well
00:05:22.120 so that you have a really good seal between your rubber lid and then the glass
00:05:30.120 we use these magnetic little whatever these are called magnetic little handle
00:05:38.680 things to make it easier because the water does get hot the band seal on
00:05:46.120 and we have the water in the pressure canner already fairly warm but not overly hot at this point
00:05:58.840 the meat is cold but the jars is hot and then gently place jar in there i think we put seven or eight jars
00:06:08.120 in there typically so we're going to keep repeating this process until all of our meat is gone and we've
00:06:15.880 done this before so we you know we have a pretty good idea of how much meat to put in there
00:06:20.760 in a in a good batch i think it's seven or eight jars that we'll put in there
00:06:27.800 again if we have too much you know scoop some out just set it aside for maybe a little treat for the dogs
00:06:37.400 some people say that pressure canner doesn't work really well on one of these convection stoves convection
00:06:48.840 tops it's worked okay for us it's probably not the most ideal
00:06:56.120 a gas stove obviously is the the better choice an electric element stove is is the next best choice but
00:07:05.640 this is what we have and so this is what we use
00:07:10.440 you can see the water is getting a little warmer now so one thing to make sure as well is once you
00:07:15.480 have all of your jars into your pressure canner is you want to make sure that the tops of all of your
00:07:22.680 jars is completely covered by about an inch you're not going to lose too much of your liquid in there
00:07:30.200 once you build up the pressure the liquid the water is going to stay pretty much inside your pressure canner
00:07:40.120 putting the final touches on the last jar
00:07:42.120 and for these particular jars we're going to put them in the hot water once it reaches uh pressure
00:07:50.920 the uh the little pressure plug is going to pop up and then we're going to bring this up to 11 pounds
00:07:57.080 for approximately i believe it's uh 75 minutes for these little jars
00:08:06.680 so there we've got seven in there
00:08:08.120 and just put the tight fitting lid on there
00:08:22.120 i usually put the lid on there for my wife so it's just a little bit of a challenge there but
00:08:26.920 one through two three tries and we're on
00:08:35.000 just wait for the pressure to build up
00:08:38.120 and then we're all set takes about 10 or 12 minutes for the pressure to build up
00:08:45.240 once it's all done we wait for the pressure release valve to release gently open the top
00:08:51.480 again these are really tight fitting lids water will be really hot
00:09:10.440 and then you'll see the meat still kind of cooking in there
00:09:22.360 we'll leave these sitting on the counter usually overnight
00:09:25.320 we do cover them with a block so they don't cool down too quickly
00:09:33.480 usually within a couple of minutes you'll hear a pop and that's just the lid sealing itself
00:09:40.440 and that's a good indication if perchance any of these don't seal properly like the lid doesn't pop
00:09:46.280 down don't pop it down with your finger it just means it didn't seal so either you can put it in
00:09:51.400 the fridge and use it in the next few days or if you have a second batch that you're you're going to be
00:09:56.280 processing stick it back in the pot and you can go ahead and can it again you may want to take the lid off
00:10:04.360 and uh just make sure there's no food obstructing the lid
00:10:11.880 sometimes there's a little piece of meat or something that that gets in there
00:10:17.160 and that's about it
00:10:20.040 wipe the jars down because sometimes they'll have an oily film and put them on your counter
00:10:24.280 and enjoy it so that's the basics of it put it away and enjoy it
00:10:40.840 do
00:10:52.280 do
00:11:01.080 do