A4C Prepper Dan Vlog6 Pressure Canning
Episode Stats
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Summary
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
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Today we're going to do a very basic instructional video on how to do some pressure canning and
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we're going to demonstrate how to pressure can some hamburger. I've got a sample of what this
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looks like when it's done. Now what we do sometimes is just purchase some hamburger
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when it goes on sale and then we take four or five or six packages and we use these bigger
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jars and it doesn't take very much time at all and pressure can like this I mean this
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will last you for a very long time on the shelf rather than freezing it where if the
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power goes out for any amount of time you know then we have to use it but then we can
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pressure can if the power goes out as well we use a gas stove outside or even one of our
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wood rocket stoves. The benefit of doing it like this is once it's on the shelf like I
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said it it does preserve for a very long time doesn't take up a lot of freezer
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space and we can spice this as we use it we can use it in sauces we can use it to
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make hamburger patties or it's just ready to go. Now the difference between using a
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pressure canner and just a canner is it when you want to do some low acid foods
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you definitely need a pressure canner now a pressure canner will have a relief
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valve and it will have a gauge as well and we're going to put a bit of a guide
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in the in description here but for the most part you'll want to follow the
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instructions very carefully you don't want to end up with some sort of poisoning
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with your food and not to scare you but if it's done right you will be safe the other
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method is to when you're doing your foods that have high acid content like your
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jams and your jellies and your pickled vegetables then you can just water bath
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them in a just a regular canner usually for 10 or 15 minutes these ones here
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usually for the smaller jars you're looking at 60 to 65 minutes and then
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upwards of like 90 minutes for these larger jars so this is just a sample of
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what we do here I've got some rabbit here I've got some hamburger I've got some
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venison here and we also do some beef as well now for the high acid foods here you
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know your typical your your pickled beets this is in vinegar here so mixed
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vegetables here we've got some hot peppers here we've got just some regular
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onions and red onions some green tomato chow as well as some pasta sauce that we
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make ourselves we grow a lot of Roma tomatoes here in that so we're gonna go
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upstairs and fire up the stove and I'm going to get my assistant to give me a
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hand and we're going to show you roughly we're going to show you we're going to
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demonstrate what's involved in making some hamburger doesn't take very long at all
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and it's fairly an easy process so we're going to encourage you to go ahead and try
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it sometime and then you'll enjoy the fruit of your own labor
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so the first thing we do when we prepare a hamburger or any meat really to the bottle
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is we want to season it we want to in this case as we're doing hamburger we want to put
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some seasonings in it so we're just going to use garlic in this case we also want to
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get our equipment ready so here we have our bands in our lids that are soaking in
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some hot water we also get our implements ready we like to sterilize our jars in this
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case in the oven we put them in at 200 degrees Fahrenheit for just you know 20
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minutes or so until they're warm we put our garlic in and then we prepare just to put
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the hamburger in some people like to sterilize their jars in the hot water you
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can use your pressure canner and put extra hot water in it the important thing to
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remember is you don't want to put cold jars into the hot water because you can
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snap your your glass jars at that point in filling your jars what you want to do a
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couple things to remember is you don't want to overfill them you want to leave
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about an inch of headspace in this case with hamburger you want to pack it in
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fairly tight you don't need to put any liquid it will create its own liquid
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and then you'll see in just a moment you also want to wipe the rim as well you
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don't want to have any residue or any meat on there very simple process doesn't
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put all kinds of spices in there as well sometimes you can some peppercorns or
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whoever you like to season your meat some salt and some pepper
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moving the meat away from the edge and again you want to wipe your rim very well
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so that you have a really good seal between your rubber lid and then the glass
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we use these magnetic little whatever these are called magnetic little handle
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things to make it easier because the water does get hot the band seal on
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and we have the water in the pressure canner already fairly warm but not overly hot at this point
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the meat is cold but the jars is hot and then gently place jar in there i think we put seven or eight jars
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in there typically so we're going to keep repeating this process until all of our meat is gone and we've
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done this before so we you know we have a pretty good idea of how much meat to put in there
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in a in a good batch i think it's seven or eight jars that we'll put in there
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again if we have too much you know scoop some out just set it aside for maybe a little treat for the dogs
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some people say that pressure canner doesn't work really well on one of these convection stoves convection
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tops it's worked okay for us it's probably not the most ideal
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a gas stove obviously is the the better choice an electric element stove is is the next best choice but
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this is what we have and so this is what we use
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you can see the water is getting a little warmer now so one thing to make sure as well is once you
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have all of your jars into your pressure canner is you want to make sure that the tops of all of your
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jars is completely covered by about an inch you're not going to lose too much of your liquid in there
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once you build up the pressure the liquid the water is going to stay pretty much inside your pressure canner
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and for these particular jars we're going to put them in the hot water once it reaches uh pressure
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the uh the little pressure plug is going to pop up and then we're going to bring this up to 11 pounds
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for approximately i believe it's uh 75 minutes for these little jars
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i usually put the lid on there for my wife so it's just a little bit of a challenge there but
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and then we're all set takes about 10 or 12 minutes for the pressure to build up
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once it's all done we wait for the pressure release valve to release gently open the top
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again these are really tight fitting lids water will be really hot
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and then you'll see the meat still kind of cooking in there
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we'll leave these sitting on the counter usually overnight
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we do cover them with a block so they don't cool down too quickly
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usually within a couple of minutes you'll hear a pop and that's just the lid sealing itself
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and that's a good indication if perchance any of these don't seal properly like the lid doesn't pop
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down don't pop it down with your finger it just means it didn't seal so either you can put it in
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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
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processing stick it back in the pot and you can go ahead and can it again you may want to take the lid off
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and uh just make sure there's no food obstructing the lid
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sometimes there's a little piece of meat or something that that gets in there
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wipe the jars down because sometimes they'll have an oily film and put them on your counter
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and enjoy it so that's the basics of it put it away and enjoy it