Hi, guys.
I'm glad you're here.
Thank you for joining me.
While my pressure can arrived, I
can hardly wait to use it.
It's a 23 quart pressure cooker.
Get a close up.
It wasn't too bad.
Correction It cost actually $139. + tax
And I'm going to do hamburger today.
Let's see, what does it say here?
It'll hold 26 half pints, 20 pints and seven quarts.
What else does it say?
Design for easy, confident home pressure canning.
The only method recommended for safe canning meats, vegetables,
poultry and seafood doubles as a boiling water canner
for fruits, jams, jellies, pickles and salsa.
Twelve year limited warranty.
Let's open her up.
All right, here it is.
Out of the box.
And it came with a tray,
the pressure gauge and the weight.
Excuse the nails.
I haven't done my nails. All right.
And the lid with the rubber seal.
Read the manual and put it together.
We got the manual, important
safety messages and more safety.
All right.
I'm grounding my hamburger.
I got my pressure cooker, water up to the first line.
I have water heating, then I'm
going to put in the jars.
Once I put the hamburger in there's, my jars, six
jars, wide mouth jars will fit into this canner.
And there's a colander with a bowl underneath
to drain the grease from the hamburger.
All right.
Draining the hamburger, I figured it was easier to
bring the bowl and the colander over to the
pan and then spoon it into the colander.
All right, first one.
I may have to make more hamburger.
All right.
Now the water supposed to leave one inch of head space.
Alright.
Get rid of the bubbles.
I don't know why I do not have soap in my water.
I don't know why.
It seems like every time I cook something,
I end up with these little bubbles.
Do you have that problem with your water?
You can see the oil in there.
All right, I think I got all the I
might have to add a little bit more water.
All right.
And it's only supposed to be FingerTight.
All right.
And then we'll put it in our pot.
Here we go.
The first one.
So, you know, this is £10
of ground beef that I'm doing.
And I'm trying up some more real quick, because what
I had in the pan was only free jars worth.
I might have some leftover, I don't know.
This is my first time ever canning hamburger,
so I wasn't sure how much hamburger I
was going to have to fry up.
So I'm finishing up the rest of the £10 and we'll
see if it will fill the rest of the jars.
I still have three jars to fill, but in
the meantime, I got the three jars that I
got filled sitting in the warm water.
I have never pressure can before.
I have done hot water baths
for jams and jellies and pickles.
I have used a pressure
cooker for things like artichokes.
So I'm a little bit nervous about
doing this on a larger scale.
I probably shouldn't be.
I'm trying things that are new.
This will save room in my freezer.
It's not going to be frozen.
They're going to be put on a shelf
and kept there to save on storage space.
And with the prices of food going
up, I heard they're in Ireland.
They're paying the ranchers 5000 Lear, I
believe that is to call their cattle.
I'm sorry, but I like my meat and potatoes.
I am a meat eater.
I like vegetables, but I could never go vegan.
Yeah, I'm going to do this and I'm probably going
to do some more and then I'll try some other
things down the road, which I'll share with you guys.
But this is all new for me.
Pressure cannon.
There is the three jars I got done already.
This won't take that long to brown up.
Yeah, I got to make sure all the pink is gone.
It'll save me room in my freezer.
All right, next. All right.
It's all brown.
Thinking about what they're doing there in Ireland, getting
rid of the cows for the green agenda.
You know darn well the rich are still going
to be eating beef and lamb and whatever else.
They don't care what they pay long as
they get what they want to eat.
But it's the average person, the poor people who
are not going to be able to afford it.
I think about Noah's ark.
Noah and his family warned the
people about the coming flood.
They were probably ridiculed working on
the ark and built it.
And then when the flood came, after
they loaded up all the animals and
their family members, they closed the door.
And I was thinking about that,
how they closed the door.
They didn't let anybody in.
They were on their own.
They were warned about what was coming.
Kind of like what's happening now.
And you think about those that do not prepare, who
think we got our tin foil hats on, who are
not preparing, people with children who are not preparing.
Are you willing to take your supplies that you prepared
with and share it with those who did not prepare?
I mean, it's really tough to think that
children are going to be starving and dying.
People are going to be dying
that didn't prepare for what's coming. Yeah.
I firmly believe that we got war coming.
Like I said in one of my other videos, there
is 50% less food that was produced this year because
of the drought, because of the heat and other reasons.
The transportation cost 50% food.
What we're eating now was produced last year.
So if you think about that, less food,
less being shipped to these other countries.
Yeah, that's a scary thought.
So was it heartless for Noah to close the door
when all the people were pounding on the side of
the ark, yelling and screaming and begging to be let
in and to ignore the cries for help, and knowing
that if he opened the door for one, who knows
how many people would have followed?
They would have been overwhelmed and
none of them would have survived.
All their food would have been gone.
Yeah.
So what do you do?
All right, so we're going to let it drain now.
All right, you can see I got six
quart jars and a little bit extra.
That £10 of hamburger.
And I just put the extra in a jar.
I'll have that for dinner tonight.
All right.
We'll put on the lid.
And I got the lid on.
There is a little V here to match it up to the arrow
on the handle and we'll turn it and lock it in place.
I'm going to have to use two hands. All right.
That was not an easy task.
I had to take the oring out
and wash it because everything was lubricated.
And now I'm going to move it
so I can see the pressure gauge.
You can't get the pressure gauge wet.
And then we'll turn it on.
And once it starts steaming, I have to let
it steam for about ten minutes, put the rocker
on it, the weight, and then adjust the pounds
per pressure for, I believe, 90 minutes.
I'm going to have to read the book again.
All right.
Just starting to make some noises of boiling.
Got my little book out.
It says here for £11, but it's £10.
And then for quart jars let's
see, quart jars with bone.
Well, there's no bone without bone.
90 minutes.
We got to let it vent for ten minutes
and then we'll cook it for 90 minutes.
Sorry, the books kind of shaking and
it says for £11 of pressure.
So we're going to wait until
it starts venting and then adjust.
This is electric stove.
It's not gas.
It's not a glass top, it's electric.
All right, we'll come back here in a minute.
Still waiting for the ten minutes to come up.
This is the first time for me to do this.
Made me a little nervous.
The back valve there rattled a little tiny bit.
Steam was coming out until it built
up enough pressure where it sealed.
And there's my Alexa timer telling
me that ten minutes is up.
Alexa turn off.
And so we'll put the little weight on
here now and wait for it to start
rocking and then adjust our temperature.
Okay, now we're going to wait for it to start
rocking, build up pressure, and when it gets to £11,
I know I'm right, and then after it reaches eleven
lbs, I will start the 90 minutes timer.
All right, we'll be back in a minute. All right?
You guys are probably laughing at me for how
nervous I am waiting for the bomb to blow
up, but I think I got it adjusted.
First time for this stove to figure out
you put it on high back there.
And then I got to adjust the
temperature to hold at about eleven.
It looks like a little bit over eleven, but £11.
But that ain't bad.
So I'll keep an eye on the pressure
gauge and come back when it's done.
90 minutes.
All right.
90 minutes is up.
Turned off the burner, moved it off
the burner and it's still steaming.
And Shadow is watching and listening to it steam.
Yeah, that burner is still hot.
Maybe I'll put a lid on it just
to make sure you don't get on there.
So I took the jars out and they're still bubbling.
And baby Kitty is sitting
right there, absorbing the warmth.
I guess she thinks they feel good.
Let me zoom in so you can
still see that they're still bubbling.
Yeah.
You know what's good? Yeah.
Look at you all stretched out.
Oh, yeah.
So I hope you enjoyed my video.
My first time at pressure.
Canning Like I said, I've done hot water bath
canning for different things and I was very nervous.
Yeah.
I didn't know what to expect.
So thank you again.
Don't forget to, like, share and subscribe.
Please stay safe. Bye.
And I'll talk to you later. God bless you. Bye.