Category: Pressure Cooker Canner

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Meats Pressure Cooker Canner

Roast Beef

Leftover roast beef with gravy to go over rice for lunch.

Good Morning All on this beautiful North Florida day with its Harvest Moon.

I hope that your day goes well and that your family and friends are doing well.

I am just popping in with a small meal deal that grows into two meals from one-pint jar of roast beef that I canned in 2020.

If you want the recipe for pressure canning roast beef, then look in my archives for May 1st, 2020. It’s in there. But be warned if you are squeamish that the photo is of raw meat in canning jars that are ready to go in the canner. One of the easiest things that I have ever canned.

My two recipes that I made from one jar, which was a wide-mouth jar that holds a little more than the regular jar, in my opinion. Were roast beef 1/4 sub with the contents of the jar heated up with some seasonings. You should know me by now, Accent and Greek seasonings along with onion powder and salt with pepper.

I did not get the Cabot very sharp cheddar cheese thawed out in time so I had to use a slice of Velveeta (cheap brand) from Save A Lot. But it was well worth it! I had a loaf of French bread that I had cut into fourth’s in the freezer so I used a fourth size chunk of the bread that I did have thawed out, along with Gulden’s Spicy Brown mustard and mayo.

Throw in a Walmart brand of can coke and you have yourself a fine meal or you could feed two people on this one jar meal in a few minutes of your time.

But as there is only I, the leftovers will be tomorrow’s meal. So I took the meat out of the pot and made gravy by adding in some seasonings as when I can meat I just can it plain and season when I open the jar to use it. I just used 3/4th cup of cold water and stirred in 2 1/2 TBSP of flour (or you could use cornstarch). Whisk together well before adding to the warmed-up broth in the pot, from the pint jar. Add in the flour and stir while you cook it a couple of minutes. If too thick then add a little water sparingly. Add the meat back into the pot with the gravy and it is ready to eat now.

I will prepare a cup of parboiled rice with 2 cups of water, that is brought to a good boil and then lower the temp to 3 1/2 and cook with the lid on the pot for 25 minutes. If the water is gone then it is ready to eat.

So my lunch today will be a nice one, with a veggie

I do hope that you will get into canning, little by little as it is costly to start out so that you can enjoy some fine and fast prepared meals.

Thank you for stopping by today. Connie B.

Categories
Canning Pressure Cooker Canner Water Bath Canning

Canning Peaches (#10 Can)

Peaches for many recipes.
More sweet peaches along with 7-lbs of ground chuck hamburger meat.

Oops, I missed Tuesday’s post! No, I didn’t, as I was thinking about it all the day long.

I did a little grocery shopping, early in the day. I spent $50 for 41 meals for me (for the meats). I picked up ground round, chicken thighs, rack of ribs, hotdogs, and 4 lbs of Nettles link sausage.

Next on my list for the day was to cook up that 7-lbs of ground chuck and then can it in pints for 75 minutes in the pressure cooker. Afterwards I canned up the peaches in a water bath canner. I just drained the peach juice and heated it up for a couple of minutes (about 4) as I did not want to do the hot jar hot water canning method as I cheated and used my pressure canner water that was boiling hot and I added cold water to be able to cover the jars of peaches with as there was hardly any siphoning from the meat jars. That means clean water.

By the way, I used the barely warm peach juice to fill up the jars that I ladled the peaches into (1-inch headspace) always. Put those jars into the water and waited for the rolling boil so I could set the timer.

So I needed to do warm water and warm jars on this water bath canning of the pint peaches from the #10 can. I was using my pressure canner as a water bath canner (NO LID). Once the water started boiling, I set the timer for 15 minutes. As this was water bath canning for the peaches, I just lifted out the jars with tongs and set them on a towel on the counter beside the stove. And listened for the sweet pinging sounds, which started happening after 5 minutes of time, rolled by.

Please no canning haters or by the ball canning book only! I started out around 40 years ago by the ball book but now since I have been canning for so many years and no one has died or gotten sick in all this time. I know what is safe for me, even if it is 3 years in the jar or even longer.

Next, it was time to do my hair, which took about 2 hours of my time.

So. I was thinking of the Blog, but for once I had an extremely busy day which was a very nice day! So, please forgive me for being a day late! Connie B. #CONNIEBRECIPESWISDOMFORPENNIES

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Pressure Cooker Canner

Re-canning A #10 Can Of Cajun Boiled Peanuts

Cajun boiled peanuts in quart size jars.
It’s boiled peanut time, as they are coming fresh from the fields now or canned up in a #10 can from the grocery store.

Good Evening friends! I hope that you are well and looking for something good everyday.

I have been on a canning site for most of this day, while helping people with canning ways. It is the Rebel Canning Site on Facebook. They and I are canning rebels because many of us have canned for too many years to count. Like 40 years for yours truly!

So we have our own ways of safely canning just about any and everything. I was helping out some of our newbies. I only text on that site because they do not want you to share your link and that is what I am all about. Sharing my little food blog with my link back to it so you can re-visit and share my recipes as much as you like.

So, I been talking about the #10 Restarant sized can of peanuts and how to downsize it into quart jars. Cajun or Regular boiled peanuts are both good peanuts and way cheaper to do yourselves than to have to go out and buy them.

You will need quart jars proccessed for 90 minutes OR pint jars processed for 75 minutes in a pressure canner.

Start your PC up and start getting the water med-warm.

Open the #10 can of peanuts and heat juice and all in a seperate pot to get med-hot. There is a low water line near the bottom of the PC (about 2 inches deep (fill water only to that line).

Use a wide funnel and a soup ladle to ladle all the peanuts and juices into the jars. De-bubble and wipe jar rim with vinegar napkin. Leave 1-inch headspace in each jar. Put lids and bands on a finger tight. Put in the PC.

Put the lid on the PV and leave off the jiggy. Use a medium stove dial number like #7 and wait until you have seen the steam shooting out of the spout for 5 minutes. Put the jiggy on and let pressure rise to altitude (Florida is 11 lbs pressure). Set timer for 90 minutes (Quarts) OR (75 minutes) pints.

Now turn stove dial down to #4 and watch every ten minutes to see the pressure. If too high, then turn it down to #3. You are regulating the PC pressure to see that it stays the same. Every ten minutes look at it!

When the timer goes off–THIS IS THE MOST IMPORTANT STEP OF ALL! Turn off the stove and walk away. Come back when the number gauge is at ZERO. Only then can you open the PC SAFELY! Open it with the lid facing away from you as lots of steam will come out.

Use jar lifter and a thick pot holder to get each jar out and set on a folded towel, very near the stove. (I am dropping my jars lately as they are heavy for me). So be close to the stove.

Listen for the pinging pops sounds as each jar seals, you will hear the ping. Music to my ears. The next morning, you can take off the band part of the rings and use a wet and soapy rag to clean up the jars and rinse each jar.

Label the jar with the name and date. It is good to make paper labels for your jars and tape them on. These will last for many years if you don’t eat them. Thanks for stopping by today. Please share my recipes. Connie B. #CONNIEBRECIPESWISDOMFORPENNIES

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Meats Pressure Cooker Canner

Hearty Beef Stew

A hearty roast beef stew with carrots and potatoes galore.

Hello to everyone from this grey sky and rainy looking day in North Florida. I hope you’re cooking something good today!

Here is my recipe for a roast beef stew that I cooked up, last week.

I had canned roast beef in my pressure canner in pint jars that roughly hold a pound of meat in each jar. So I used two jars. And going through the canning process, they tenderized so much that you hardly have to chew it and your meat and broth is already prepared for you. Roast is so easy to can if you ever wish to try. Just look under canning in my categories and you will see the step by step by step of how to do it.

Ok, so you start with two pounds of meat already cooked up with the broth from cooking.

Use a large pot and boil all ingredients except for the meat for 20 minutes to cook the potatoes and carrots in your meat broth or a half of the pan filled with water.

Chop up 1 large onion Chop up 6 carrots

Wash-peel and chop 4 large potatoes.

Use 2 pints of canned tomatoes or store canned tomatoes, juice, and all..

1 tsp garlic powder 1 tsp accent 1 tsp salt 1tsp pepper

I really enjoy this recipe and I hope that you will, also. Thanks for dropping by and come again if you wish to. As always, share with your friends and family. I will post again on Tue-Thur-and Saturday

.#CONNIEBRECIPESWISDOMFORPENNIES

Categories
Meats Pressure Cooker Canner

Meaty Chili

What a messy pot! And a blurry photo also! #meaty #chili

Hello everyone, I hope this day brings you joy! I will share my own self made chili recipe with you. Maybe that will bring you joy!

I am sorry for this messy pot, but I do like to fill it to the rim. And I had two of these pots going at the same time yesterday!

#cold #weather #recipes

All of these ingredients are used in one pot of chili. One big pot, that is. I over-use the hamburger meat and use 2 1/2 lbs per pot of chili. First I fry it up. But in all honesty, I had 10 lbs to cook so I used turkey roaster pans in the oven. As I would be canning this chili, once it was done, but that,s another blog day for you to research if you wish to!

I put 2 1/2 lbs of cooked meat in two large pots and cut up a whole, big onion in each and 4 garlic cloves in each pot. Saute about 10 minutes. Next open 2 can of tomatoes and 3 cans of pinto beans and add to the pot. Add in 1 can of 6 oz paste with 3 cans of water. One can of tomato sauce.

Use 1 pack of chili seasoning and 1 huge tbsp. of cumin. I use smoked paprika so I added 1 huge tbsp. Use 1 tbsp salt. I prefer pink salt so that is what I use in my house. I use 1 tsp. of accent.

Then I ground up some fresh peppercorns and used 1 tbsp of this.( This did make it spicy hot’ though). Next time I will do a tsp. I think this is everything. Just cook on low for 1 1/2 hour and then enjoy!

I decided to add to this post on the directions of how to can this chili so that you can have some stored up for power-less days.

First of all, you have hot chili so you want hot and clean quart jars and this has to be canned in a pressure cooker canner. So on my 23 quart, Presto canner. I fill it up to the water mark line inside the pot, down toward the bottom. Three inchs deep I believe. Go ahead and have this heating up on low heat, while you are preparing the filled jars of chili.

Have your chili on the stove and heated up also.

You will need a tiny dish of vinegar and some paper towels

A chili ladle and a jar lifter

Quart jars with boiling water about 3 inches deep in the jars

Rings and seals and a chopstick to de-bubble the filled jars with.

A folded kitchen towel near the canner on the counter to put the finished hot jars on.

The next step is t empty one- quart jar of the hot water and ladle fill it with the chili, up to 1-inch headspace from the top of the jar. Use the chopstick to de-bubble the jar. Use the vinegar on a paper towel to clean up the top rim of the jar. Put the seal on and the ring and then close up the jar, just finger tight and not cranking down extremley tightening the lid. Air needs to escape. Repeat this with every jar Put the silver canning pot bottom ring into the canner or a dish towel if you don’t have one. Put the jars into the canner.

Put the lid on the canner and turn the stove up to #5 or #6 heat. ( make sure that every time you wash your canning pot that you use a toothpick or pipe cleaner to clean all vents on the canner lid! This keeps you safe!

Let this heat up until you can see or feel steam coming out of the vent hole and then time it for ten minutes more. Now you are ready to put the jiggly weight on top of the lid. Watch the dial for the pressure to rise up to (Florida is #11 lbs pressure) check on the internet for your State altitude pressure for canning.

When it is at 11 lbs of pressure (for Florida) in the North part of the State for me) only then can you set the timer for 90 minutes. Turn down the heat setting to #3 seems to keep my pressure level at 11 lbs of pressure and not go under the 11 lbs of pressure or way over it.

Now you begin to babysit this pot and check on it every ten minutes to see that you are in range of 11 lbs of pressure. Adjust heat temp knob if need be. When the timer goes off (DO NOT OPEN THE POT).

Wait 30 to 45 minutes for the pressure to go down to zero. Then open with the lid facing away from your face as hot steam comes out.

Use the tongs to lift out the jars and set them on the folded towel that is near the pot on the counter. Walk away and listen to the sweet sounds of the pinging lids being sealed on each jar. This means it is safe and sealed for years. Leave alone overnight and then gently wash the outside of the jars with warm soapy water and let dry.

Label and date each jar and store it away from light. PS, I got the Lowes heavy-duty plastic canning shelves(5 tier) each, I got 2 and had ten shelves. So I made them 3 high for 2 shelving units in my bedroom and then the other 4 shelves made a unit for my tiny storage room, outside. That room gets hot so I stored empty jars and other stuff on that unit.

https://www.wisdomforpennies.com #CONNIEBRECIPESWISDOMFORPENNIES

Thank you for stopping by today. I will post again on Thur-Sat and Tuesday.

Categories
Meats Pressure Cooker Canner

Canning Hamburger meat

I think that this one is my favorite time saver for fixing any meal that has crumbled hamburger meat in it.

I have tried this two ways and the first way I did not care for at all. That was when I raw packed the raw meat and then canned it. It was well cooked but the meat texture was mushy.

So I will tell about the second method that I used and always will can it this way from then on. First you have everything ready and laid out on the counter, waiting to be used. If you don,t know all these items, go back and look at my pressure canning recipes on this blog. I will describe everything you will need in detail.

I pressure can mine in pint jars as, there is only myself to can for. If you have more than one then you will need to use the quart canning jars which is roughly 2 lbs of meat for each jar. The pints are roughly 1 lb of meat each jar. (This is the poundage that you buy in the store). I do get mine at Save-A-Lot, when they have it on sale at $1.99 a lb. It beats paying $5 a lb.

The Technique: Brown all your hamburger meat until almost done. It will finish cooking in the canner. I do drain the meat. Put your pressure canner on the stove and have it filled to the lowest fill line mark that is inside the pot, with cold water from the tap. Add a dash of vinegar to the water to help with the lime in the water. (It helps the jars look prettier). Set the temperature on #5, which is low heat. You are getting the jars and meat, both around the same temp.(There is hot-warm or cold water and jar temps.) We are doing warm temp.

Use a funnel to fill your jars with the meat and press it down with your hand in each jar, until they are packed down well and filled to within 1 inch from the top of the jar. I do not use water or anything else in the jars. Use paper napkins that are dipped in vinegar to wipe tops of jars off well. Then put the seal and lid on each jar.

Just finger tight on those bands on the jars. Air must be able to escape from the jars. Put the jars in the canner now. Place canning lid on the pot now, with the jiggy pressure valve removed for later. Set your stove knob up to number 7 now. Please Google your altitude for pressure canning if you do not live in Florida as I do. For mine in Florida, the pints go for 10 lbs pressure for 75 minutes and the quarts for 90 minutes, but your altitude may be different for you so please check if you need to.

Ok now for the hard part, the waiting, when you have steam spouting out the pressure valve for 10 minutes. (I do 5 myself). Then you can put the pressure valve on the pot and watch for the number dial to climb up to 10 lbs of pressure.(Mine is the 23 quart Prestige Pressure Canner). When it reaches 10 lbs pressure, then I turn my stove burner dial down to number 4. Now set your timer for the 75 or 90 minutes, depending on the pint or quart jar ,used. Now you will really be keeping an eye on the number dial!

If it goes over the number 10 lb pressure, turn knob down to 3 and vice versa. The goal is to keep it around the number 10 for the whole canning time.You can check every 10 to 15 minutes until you reach your goal. When timer goes off, just turn off the stove and go into the cooldown phase, for an hour. Just walk away for the hour. Only then can you take the lid off! Pull each jar out with a jar lifter as they are still boiling hot. Place on a kitchen towel on the counter, right next to the stove.

This is not too pretty, but consider that it,s cooked and ready to use. And will store for at least 3 years. And is 1 lb of meat.
My burrito from canned meat.
Building a burrito.
Last but not least the tacos. It needed a pretty napkin in the basket.

So all this meal needed to be complete,was for the meat to be heated with some taco seasoning and a dash of water.

I opened a can of chili beans and heated those with garlic,accent and dried onions and mashed them up a little. And prep your cheese and veggies. Now get out your sour-cream and Taco Bell fire hot sauce.

My kitchen was only hot for about 12 minutes, while cooking this delicious meal with lots of leftovers.

https://www.wisdomforpennies.com #tacos #burritos #mexican

Thank you for visiting! #CONNIEBRECIPESWISDOMFORPENNIES

Categories
Meats Pressure Cooker Canner

Pressure Canning Brats

I went to Sam,s Club a while back and found a great deal on packages of brats They were doubled packaged with 7 in each pack for $7 each double pack so I got 2 of the 2 packs for a total of $14.00 for 28 nice brats.

I got this idea from the Alaska Prepper on you tube and went and found the very deal that He was talking about. So I gave him a big thank you. He has a good youtube channel.

I opened the packages and washed the meat with cold water. Then I turned on the oven to 350 degrees and put pans of meat in the oven for 18 to 20 minutes. That gave it a better texture that I was looking for so that when you open your canned jar later on, it will not be mushy. I don’t care too much for mushy meats.

Before being in the oven.

As it is only I, pint jars were my choice of jar size. I had all my jars out and ready with the seals and lids. I also had my canning tools out that I would be needing, such as the jar lifter. I also had vinegar in a small bowl with paper napkins for wiping the rims of the jar after packing it.

I had the huge canning pot filled to the lowest water line in the pot with water and going on medium boil and a folded kitchen towel on the counter right beside the pot to sit the hot jars on later when everything was finished.

The brats were warm from the oven so I just put 4 or 5 brats in each jar. The last one in needs the be cut into two or three pieces so you can push them all down into the jar. Mash it down so the air gets out, no need to de-bubble these. Wipe the rims well with vinegar and napkins. Put on the seal and band lid. Do not tighten down like a weight lifter! As everything is already very warm and hot, you do not have to sanitize lids by boiling in water!

And I do not add water to my jars that contain meat as I do not want mushy meats. Put these jars into the canner right away(That you had heating up at a medium temperature). Put lid on the pot. Do not put the jiggle weight on the pot spout yet.Do house work around the house for maybe 20 minutes, untile the spout has lots of steam spouting off.

Now put the jiggle weight on that spout. Keep checking back until you see 10 lbs of pressure on the dial. Then you set the timer for 75 minutes for pint jars or 90 minutes for quart jars if you have a larger family than 1. Also Google your altitude for canning pressure lb if you do not live in Florida like I do. And boy is it ever hot this year in Florida!

When time is up just turn off the stove and wait until pressure is at ZERO. Then open the lid away from your face as it is hot in there. Use the jar lifter right beside the pot and set your jars on the kitchen towel right beside the pot as jars are heavy.

Listen for my favorite sound now (PING). That means the jar is sealed. Leave everything alone for many hours until cold or even the next day. Then wast outside of jars with hot soapy water and remove the bands. Write name of contents and date on the lid. Store in a dark place for up to 3 years or even more. I hope you will do this and learn to can meat as it is awesome to open the jar and just add something with it to have a fast ready dinner for the next few years at least.

Sending you love and prayers. https://wisdomforpennies.com/?p=503

Categories
May-2020 Pressure Cooker Canner Southern

Canning Boiled Peanuts

I have never canned boiled peanuts before but I have wondered just how do you do it! So here’s the recipe! These are to die for, right out of the jar the peanuts have great taste and texture. Just like you stopped off at a roadside produce stand!

I do believe that canning peanuts is the easiest now thing that I have ever canned and I have been canning for many years now as it is a passion of mine and also a thing of the past pretty soon if our younger generations do not pick this up and carry it on to teach their children to continue this wisdom from our elders from way on back in time. It is my pleasure to teach you how to do this!

I got 5lbs of green peanuts at a produce stand for around $1.89 a pound. High price but they are just coming into season now, so later they will be cheaper. These looked pretty clean without much dirt on them but I washed them through several sink loads of water just to be sure..I had also washed my quart jars with rings and lids. And my hands as I am a hand washer all day long-everyday. I put the peanuts into an extra-large pot and just coved them with water and added 1 cup of salt and just let everything come to a boil so that everything was heated up.

I had my quart jars ready with hot water in a few jars so that as I filled one jar with the peanuts, I just poured the water into an empty jar. (just so the jars were warm) to put hot stuff into them. After each jar was filled with peanuts, then I finished filling it with the (Canning salt or kosher salt) water. Debubble time now. This means use a long chopstick as I do or a wooden spoon to push down all around the inside of your jar to release air bubbles from the jar (so it will not spoil).

Next step is to use a paper-towel dipped into white vinegar to wipe rim of jar off and then put on lid with the band going on next(just finger tight) do not tarzan tighten the band ever! Air has to escape in the canner from your jars.

Oops forgot to tell you to add 2 inches of water to your pressure canner and have heating on medium heat at the begging of this whole process! You can not waterbath can peanuts(as they are a low acid food) you have to use a pressure cooker canner(there is a pressure cooker also but not for canning) that is for fast food cooking, like a frozen beef roast in about 30 minutes from freezer to table! I will talk about this one of these days!

Put the silver tin disk in the bottom of the pot and add your jars using a jar lifter and a hand towel for the bottom as these are hot and heavy. Put your lid on pressure canner without the jiggly thing. After you see steam coming out the jiggly thing spout for 10 minutes, then put the jiggly (pressure valve) on top of the pot. Set timer for 115 minutes for quarts or 90 minutes for pints, with keeping 10 lbs of pressure throughout cooking time.

Now here is how I regulate the ten pounds of pressure. You have to keep a watch on this the whole time to keep it right. To begin with I use the number 6 setting on my stove when I am getting the steam to begin and go for 10 minutes. Then I stand and watch the pressure dial untill it goes up tp 10 (this takes a long time). Now I set the timmer for 115 minutes for quarts. The pressure dial with the numbers on it will try to keep climbing past the #10 towards #15, you do not want to go over 10 so I turn my dial to #3 right when it gets to number 10(the first time) and keep checking back every ten minutes to see that it is on 10 and not lower or higher. If lower then barely bump up your stove knob. Or if higher then barely bump down(which mine will be right on or lower) never higher on my #3 stove knob setting.

When timer goes off, just turn off the stove and walk away. Do Not Open the pot now! If you do it may explode from the pressure and you will be scalded all over your body! The pressure dial on the poy has to say zero for the number. My pot has two other safety pressure valves one tin and one rubber and they will go down also when pressure is all out. But the number dial will let you know it is safe to open. Open lid away from you as the steam will burn you if opened towards your face.

Now have a kitchen towel folded double beside the stove to put jars on as you lift each one out with the jar lifter. Doesn’t hurt to hold a thick pot-holder on bottom of each lifted jar as these are heavy! Now listen for the sweet sound of each jar sealing with a pinging sound, just a short time later. Try to push down on lids if one pops up and down it is not sealed and you have to eat today or recan the entire time again.

Label and date your jars. I use a permanent marker on lids. I keep up to three years but some say longer. I rotate and use latest dates first when I open a jar. These items are all totally cooked and just need to be heated up for dinner. PS. do not use the lids on arbour or harbor canning jars, I did and not one sealed so I had to re-can a bunch of quarts! I got these at Walmart! But the lids I do buy come from Walmart and say USA on the lids or the cheap white box that says Universal Metal lids. Mad in the USA! As for the rings you can use the same box over and over for years until they rust. But if you take off the bands after you hear the PING and wash and put away they will last forever.

I am truly sorry that this post is so long! But I want the newest generations of canners to have the know-how and feel safe to become the next generation of canners to preserve the best foods and know how to save tons of money by doing your own. Also you know what’s in your food too. Hugs and Love from me to you! #Canning

Oops here’s the photos!

Boiled Peanuts Anyone!
Five pounds of green peanuts!http://www.MissConnieB.facebook.com/
Yum Yum!http://www.wisdomforpennies.com/

If anyone is interested in always having my recipes to keep forever just become a follower but clicking on the follow button and your info will only come to me on my website that I own. This way you don’t have to write anything down and you will get everything that I publish on this site! Kind of like a book that I enjoy creating as I go along with my life story.Thank you all for reading my stories! http://www.wisdomforpennies.com/

Categories
Meats Pressure Cooker Canner Roast Beef

Pressure Cooker Canning

Today I want to talk about canning meat in the pressure cooker canner, this is different from my regular pressure cooker which I use to make very fast meals from frozen meat to the dinner table in twenty to thirty minutes.


 The pressure cooker canner-which I use is what you must have to can meats and all low acid foods. Canners are very safe as long as you don't open them while they are under pressure and clean the steam valves really good as you wash them. I use a toothpick to just keep poking through the vent to be sure there is nothing stuck in there.


 Ok let me talk about canning two beef roast raw packed into pint jars. You have to start with clean sanitized jars from dishwasher of hot soapy water and rinse well. No need to have hot jars as that is for water-bath canning and we are pressure -cooker canning.


 Each pound of meat usually fills one full pint jar so four pounds were four pints with the lids and rings (USA brand) from Walmart are the only lids I fully trust to seal. Believe you me, I have used a brand to can 10 jars of pork loin and not a one sealed so I had to rewash the jars and refill them and rewipe and de-bubble them and then can for another 75 minutes. This I did on Mother,s Day.


Have also on the counter with a cloth and some vinegar to wipe each jar rim well with after being packed and pushed down with your hand to get air bubbles out. Also, have a hefty jar lifter near and a wide mouth funnel to fill jars with. And I use a long wooden chopstick to de-bubble the air out of jars before I wipe and seal jars.


 Cut each roast on cutting board into large two-inch chunks, fat, and all stuff into jars until one inch from the top. If you cut too small the meat could cook to smithereens. This size gives you beef that is still firm to your palette. Now you can add some pepper-accent-etc. into top of jar. I used1/8th tsp. of each spice into each jar. Wipe around rims with a cloth with vinegar and put on the seal and then just finger tighten the ring on jar-do not crank down really tight as air needs to escape the jar while canning.No need to put water in jars. I find that dry packing(canning) as they call it makes for better tasting meat and it's not mushy to your palette.


 I do want to mention that you can not put really cold meat into hot boiling water to can so start with room temperature meat and jars. I fill the canner with two inches of water as steam is what does the canning and we are not doing water bath canning of which I will post about another time. There is a silver lid that goes inside the canner on the bottom and pour just a dash of vinegar into the water to keep lime deposits off the jars. Add your jars now and have the electric stove on medium about number 5.


I keep my pressure dial gauge always screwed onto the lid. But don't get the gauge wet during cleanup. Put the lid on pot by lining up the arrows on top and pot. Left side lines up for mine.


Do not put the jiggy thing on until pressure has been heavily steaming out spout where jiggly thingy will go, for a full ten minutes, this takes quite a while so keep checking back and then put it on.


 Either use Google or a Ball canning book to see the length of time to can and how many pounds of pressure for your altitude. Florida is low altitude so basically, I let the pressure gauge get to ten or eleven pounds of pressure and then turn the stove down to number four setting and start the timer for seventy-five minutes for pints and 90 minutes for quarts but check the Ball canning book or online to be sure of correct settings for what you are canning and whether it needs to be pressure cooker canned or water bath canned.


Keep watching the number gauge to adjust the stove heat lower to keep it at ten or eleven pounds of pressure as it likes to keep climbing higher. If too high all the juices from the meat cooking will boil out of the jar. It is ok if some boils out but not all of the juice. When the timer goes off. Just turn off the stove and walk away for 45 minutes to an hour to let steam all escape. Do not open when it's hot! It will be like a bomb!


  When totally cooled down you can take off the jiggy valve and then the lid if no steam or noise is coming from canner.  Face lid away from you as you are removing it!


Fold a kitchen towel and put on the counter and use a hefty jar lifter to get each jar out and put on a towel, close to the stove. Listen for the pinging sound as each jar seals in a few minutes. If you can press on the top of the jar and makes a popping sound it did not seal so you eat that jar today and do not put it up in the pantry for later.


 This food lasts for around three- 25 years some people say!  I have always tried to use it before 2 years! Be sure to label and date each jar.


    Photo 1 is raw packed in a jar ready for the canner.   #2 is cooked.   #3 is a Presto pressure cooker canner with a manual from Walmart for $100 (best money I ever spent).----#4 are beef mc-muffins which I just created today----#5  and #6 are my (pressure cooker) on stove and pressure cooker canner near the microwave is the big boy that did all this processing.
























Somehow I got the photos posted in the middle of my text.


When the jars are cooled down you take the rings off the jars and use a soapy cloth to clean up jars. When clean and dry use a permanent marker to label content and date on jars.Store in a cool dark place or under the counters as I have to do. Heck even under the bed in the canning jar boxes as I live in a small place.
 Clean up while water is still pretty warm. You are now a canner!


The roast beef is delicious and fully cooked. I put some on a toasted egg McMuffin with mayo and mustard. This is called raw packed canning meat. I hope that I have led you into a new experience of a lifetime that comes from our past and needs to carry forward to the younger generations!


 This is my joy in life to keep the old ways of our grandmothers alive and this is the reason why I  am making this blog.


 Love forevermore and hugs!  # google #facebook

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