Canned up a beautiful ham this morning and was able to get 8 pints. The cost is about two dollars a pint versus 4 to 5 dollars for one of the canned hams off the shelf. Incredible cost savings. We can use this and potato soup or with scrambled eggs or a quick batch of ham salad. If you’ve not joined our 365 food preservation challenge do it today.
Disclaimer
It is not recommended by USDA to can cured meats such as ham or smoked meats. Please do your research and proceed at your own risk.
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In depth canning tutorial
17 Comments
So glad you did this video. Yes I saw the disclaimer and will do more research. But I have several hams I would really like to put up and have been hitting push back on canning it. So grateful for your work and videos
Jill, this is the way I can my ham. This also makes great ham salad and to put in scalloped potatoes.
I cheated and used my electric knife to chunk up my hams. 😂 I think I remember getting about a pound per wide mouth pint jar. I save all my trimmings and bones, labeled “ham flavoring” just like you do, but in smaller packages since we don’t use a lot at one time. Just easier for me.
I’ve still got about a case of the DAK hams but if I see any cheaper than $6/each I’ll buy more.
I had extra ham broth left so I used it to can some dried white beans with. They turned out so good!
I’m resting my back today and crocheting while I watch YT. My goodness but you’ve been busy! Nice job.
Hugs and love.
But those cans are back in stock and I only paid 4 even for each one I picked up 7 in one day I always look for those in dollar stores im in east tx ❤
Dang! I'm behind. Better get back on track! BTW, what will we do once we get our 365 (or 375 depending…) done? You know we'll finish before end of year. Here's my challenge to you. Think about what the next subscriber challenge will be, and let us know! 💖
My son picked us up two 16-pound hams yesterday for 59cents a pound. Got 48 meals vacumn sealed for the freezer for $20. Last year we canned a bunch at Easter clearance and still have a bunch on the shelf. Canning does change the taste considerably, but still is good. Taking a break for a bit, maybe, since I'm already at 90 meals put away since first of the year. I want most of my meat taken care of by the time garden starts coming in.
I have never liked ham, but this is making me rethink the whole ham situation 😁. It looks wonderful and it really is versatile. ❤
I have a shank portion ham In fridge fixing to can. Glad you did this video!!
I like to take advantage of the after holiday sales. One 6lb bone in turkey breast has given us multiple meals and I was able to can some turkey broth.
LOL I am trying NOT to watch your canning videos UNTIL I get that propane tank burning. Got my little tools in I ordered and hopefully will finish fixing it Tuesday. Hallelujah!!! (Pray it works.)
Anyway, I couldn't help it. I do like ham and HAD to watch. Did you happen to weigh the pan of meat to see exactly how much meat you got from it—minus fat and bone. OR weigh fat and bone. Just the same….terrific video.
I did find a chipped rim on a jar once. It left me a jar short. So now I always make sure I check the rims as they go into the dishwasher.
Use the chipped rim jar now for making apple cider vinegar in the 30 day process phase.
Alright lady…you have us all hopping. Thanks for the fun and the instruction. Jesus bless.
Jill… is that a smoked ham? Or just a plain ham?
This humanitarian invasion of stomachs and mouthes finally affected me this week. I put in an order for food on Monday and just today got the order Where as it use to be that day. So yea build up your pantries.
Great video Jill! You are going to beat your own challenge in just a few months if you keep this pace! I am canning turkey and ham next week!
We have a discount store near us and I saw they had whole hams frozen for $30 ….dang, I may just have to go and get me a pressure canner on my charge card…. I hate to use it except in emergencies….but I think this just may be emergency worthy..😳😳❤🙏🙏🙏✌✌
Looks like another great idea. Today we went to Home Depot and bought lumber for our raised garden beds and built the first one of many. This will keep us busy over this weekend so I have a place to transplant my seedlings.
I'm new here and newer to canning. I'm always scared to just pull meat off my shelf and heat it. I always feel like it should be heated. Any advice to get me over the hump. I know I follow all the directions and safety. God bless