I just started learning how to can. So excited to see I don’t need to use a pressure cooker for meats, unlike other videos I’ve watched. Your video is straight forward and to the point without saying anything, love it. Thank you so much
I'm not much of a talker to a camera... Lol... Glad I could help! I learned just three years ago. We live off grid so I didnt have a choice. And now I prefer canned meats cuts down on cooking times and is always tender. If you have any questions feel free to ask. I will help the best of my ability!
@@LeesArkansasBound I totally understand..I have alpha gal now..which I'm allergic to certain red meats and pork..thank God I can eat dairy!..so we have gone to chicken/bird and fish
@@laurarowland7926 sorry to hear. After working in the chicken barns. I am pretty much eat venison. 😂 Atleast I know how it is sourced and how it is butchered. We did get some pigs! But they wont be ready for a couple years. It is a start! Eventually we will be self sustainable!
Excellent! I just pressured canned some pork and turkey. I remember last year when you were water bath canning meat and I was amazed that it could be done this way! Then I watched several other videos of it being done. So! Next time I can meat I will be using this technique! We’ll be processing our meat birds in a couple of weeks and canning them. I will use this! I’m super excited!
Well this way works for wood stove. I'd be scared to pressure can on wood stove. You leaving bone in when you process? I've done both ways. I actually like to boil the chicken off the bones and make stock to have a pre ready meal. Just boil noodles. I just did venison this way with a shoulder I boiled off the bone. Excited to see how it turns out. The only probpem I have using quart jars for premade meals is storage. My shelves were made for pints🤷♂️🤣😂 Glad your doing well! I miss all my youtube friends it is just so hard to work full time and live offgrid. I can't talk Denny into filming what he is doing🤣😂
@@LeesArkansasBound No I cut the meat off the bone and froze the bone for soup later. When I can the chickens I’ll leave the bones on the legs obviously but take the rest off of the bone so I can make bone broth. Tell Denny to pick up the dang camera and film! Y’all have some amazing things going on there! I agree on pressure canning on a wood stove! That would be tricky!
Hello and I have just seen your channel. Your humble, non fancy way if showing us this is sooo refreshing from all the other channels out there. You have given me the confidence I have needed to start. God bless.
Thanks 😊 We're off-grid, but have been struggling with keeping food. We were going to get ice everyday. I'm going to try this now. We don't have a pressure canner, and google is useless. I appreciate you sharing your method.
Glad to help! We had a hard time too when we first went off grid. My mom came down for a visit from Indiana and picked up a stomach virus. I freaked out and thought my meat made her sick. We all ate it she was the only one that got sick. 🤷♀️ Just all the bad things you read about waterbath canning meat. That was 3 years ago! We still waterbath can meat and have never gotten sick! Ice gets expensive! We buy it occasionally for drinks mostly in the summer. Just a thought too. I don't refrigeratorate my condiments either. Ketchup, mustard, mayo ect. The stuff you buy from the grocery store has so many preservatives.
You're such a pioneer woman. I can't wait to start canning. I've never done it because I was afraid of pressure cookers. This makes it feasible. Great video's, I'm hooked.
Never heard of chow chow I'll have to look it up. Sounds interesting! We have had alot of rain the last week. Washed out some of our driveway. 5 inches in about 2 hrs caused some damage. Same to you! Much Love💜
Gives you another option for preserving meat. You can put a towel in the bottom of a large stock pot then put your jars in. I do that when I don't have enough to mess with my big canner. Much Love💜
I'm new to canning and can't afford a pressure canner. I'm so glad to see how to cann meat like this. I remember my grandparents doing it, but I was so young and don't remember exactly how they did it. I think I live close to your area. I live in the northwest corner of Louisiana. I'm about 10 miles from Arkansas state line and about 10 miles from the Texas state line. Also I'm a new subscriber. Thank you so much for this great video!
This is how it’s been done Europe and pretty much everywhere except The States. Has been for many many years. If you ain’t got a pressure canner, you ain’t got a pressure canner.
Can you add all and any seasoning to your meat or no ? Also can I add rice , beans to my jars with meat? If so Do I add water inside the jar? Sorry for all the questions Im a newbie and would like to can ready to eat meals .
Yes you can add seasonings. I haven't done beans and rice. If I would try it. I'd probably try using cooked beans and add more headspace for rice. You would have to add liquid for rice to get done. Question away! That is how we learn.
I may have missed it in the video, sometimes I sometimes fast forward because I'm impatient, sorry, I was wondering if you add salt or is it necessary?Subbed BTW. I like your no nonsense, get to the point manner.
Great video! Do you completely cover the jars with water? Also, do you add jars to already boiling water? Or start out with cold water then bring to a boil?
I usually do half inch of water over the jars but most European countries only bring water to the neck. I start out putting jars in cold water then bring to a boil. The timer starts after it has reached a full boil. But really it depends on what your canning. If your canning hot tomatoes that you just processed I would put in boiling water. Hope that makes sense.
The only country that follows that is the united states. Also the USDA approves alot of food that has been banned in other counties. There is a deep rabbit hole if you take time to research. I am just showing how we live.
Hello, I'm new to canning. May I ask what you use the ham fat for? I noticed you canned the fat separately. Thanks so much for sharing your knowledge with us. Such a blessing.
I use it for cooking and mixing with dog food. You can render fat but it is so hot right now that I didn't want to use the oven. So I did it in the canner outside. Glad to help!💜
Hi Lee , pls can you show the level of the water on the jars inside the pot before you put in the top tray with holes on them . I'm new to canning still learning and gathering info before I dive in .
I am so glad I found your channel I was searching how to can meats and so many other channels said you can only can meats in a pressure cooker and I personally can't afford on they are so high and I bought a water bath canner and was searching what all you can can with water bath canner and I found your channel and I subscribed to your channel because I love how you showed how to can meats in a water bath canner. Thank you so very much for your help and knowledge . Have a wonderful day 😀
Glad to help! This is just way we live. We live without refridgeration. You can also use a stock pot to waterbath can! Really most people already have that.
Thank you Lee perfect timing for me First time canner I will be soon Still in learning stage I was kinda scary but when I watch your video and read all the comments Thanks for sharing with us.. God bless you 🙏
3 hrs at a full boil. The water is just over the jars 1/2 inch. I do not add anything to the meat. But you can if you want. Just a matter of preference.
I haven't done it. I wouldn't see why you couldn't. I have done Ham and beans! It was left over from supper. The beans turned into soup. But it was still delicious. I will have to experiment with canning dry beans. I just dont have alot of storage.
@@LeesArkansasBound Thank you for your reply! I ended up dehydrating the left over pea and bean soup to store. Next time I will water bath it and see how it goes.Thanks again I hope you have a beautiful and productive week! xx
New subscriber! So happy I found y’all’s channel. New homesteader in Arkansas and looking for others in the area or surrounding states to gain some knowledge and wisdom from! Thank you for your videos! 🙂
Do you have to add hot water as it boils off? I was also told by my aunties to keep the windows closed or it can mess up the process? Also, is that just vinegar or half water/vinegar to clean the rims? Im the only one in my family that enjoys fish but i hate when i catch a big one and have to find people who wanna come by for dinner.
I'm kind of afraid to do this for long-term storing. Can you please confirm how long you are able to keep these canned and good?? Thank you for your time.
@@far0oky0u25 I'm not really a prepper. We live without refridgeration. I have a pressure cooker but am afraid to use it on a wood stove. So I just water bath can. It is good to be prepared but you need to eat what you save and rotate stock on a regular basis.
Bravo Lee! Thank you so much for sharing how to can meats. 💫💦💙💦 I'm definitely scribing to your channel. God bless and looking forward to more and how you live everyday life off the grid.
You're not eating the food so why do you care? Smh people always have something to say, if you truly cared send some lids and rings. Internet fools hiding behind their nasty comments. Go be rude some where's else, not in the mood. Ugh
Thankyou so much for this. I bath canned some meat but since I see everyone doing it on a pressure cooker I feel I should throw it away. Can you tell me why people say you have to pressure can meat? Thankyou
I am new to it, and what I learned is, there is mixed research about what kills botulinum spores, and it not efficient to kill by boiling, because the spores have been reported to survive 5-10 hours at boiling temp. The reasoning I see why water bath can be safe is the following: 1. Boiling kills live botulinum bacteria. 2. Boiling does not kill the spores. 3. However, re-cooking and boiling for 10 minutes before eating will inactivate the botulinum toxin. Some add vinegar to the jars in an attempt to lower the pH and inhibit spore germination. However, research has shown that if there are small micropockets at a higher pH, the spores can germinate there and produce toxin. Looks like alot of people have been canning this way for generations with success, however.
Excellent timeless information. Thanks for sharing. Appreciate all the good deeds you do. God bless the Moms and all their giving, sharing, and compassion that holds the world together.
I have canned meat bolognaise style. I live in France and did this after a lady told me she did so. But now I’m scared to eat it two years later as one of my daughters who lives in the UK says it has to be pressured or something. Now I don’t know what to do. Perplexed
I would eat it. Or at least feed it to chickens so it doesn't go to waste. I remember when I first started canning. My mom came for a visit and caught the stomach flu! I was crying and said my cooking made you sick! She reassured me we would all be sick. 🤣😂 Try one can and have some activated charcoal just to be safe ❤️
@@LeesArkansasBound thanks for getting back to me so quick. What do you think about the opening proof? I mean when it’s difficult to open and you eventually get that pffff sound? Isn’t that proof that it ok? I can with the rubber band method
It's good for anything really, it has a good taste and the texture holds well. I've used it in fried rice, ham and noodles over mashed potatoes is good, I will substitute ham for ground beef or chicken in recipes.
I haven't experienced that. Mine are rusty from using bleach water before I knew better. Alot of people will put vinegar in their water while pressure canning or waterbathing to keep lime build up on jars.
Do you not need to add any liquid to the jars of meat before canning? Or did I just miss that somehow? Thank you so much! God bless you and your family!
My canning will start about aug. man then i get so busy i can't keep up. hope you guys have a lot of shade around this week will hit 103 to 109 so its going to be really hot in those trees where no wind can blow through. get to the creek and lay there i would lol.
Lady of action and few words! AWSOME! This is the best canning video on the net especially seeing how the lids and rings are used. One thing though…I can’t find anywhere about how long to simmer the jars? The ham for example is already fully cooked so would you cut the simmer time from 3 to 1 or two hours? Thank you 🇨🇦
Do you ever can dog food or do you not have a dog/see it as a waste of effort? Thinking about getting rabbits for compost tea and using the critters flesh for dog/cat food and the hides for blankets.
Thank you! Some people love it some people don't like it! 🤷♀️ I canned the ham fat for the dogs. That is a good idea for rabbits. It is so hot here we would have to do a inground rabbit pin. Just not on the top of our priorities right now. Maybe in the future. We do have alot of rabbits and squirrels around here. So if the grid goes down before we are self sustainable we can hunt for the dogs and ourselves.
How long does this store? Also, I live in a very hot humid climate in the summer when my house temp it 76-78 degrees. I don’t have a cellar or basement. Should I get through these before the dog days of summer? Thanks
I have canned meat stored in my house and we do not have air-conditioning. It was 102°F yesterday and will be for the next week or so. I haven't had any problems. Just check the seal before you use it. When in doubt throw it out. I have had two jars go bad in the 3 years we have canned. One was bad lid. The other was I forgot to clean the rim. Both my mistake. I rotate my stock regularly We live with out refridgeration. I have kept meat for a year but not much longer just because I do not have alot of storage. We live in a 12x32 cabin. Eventually I will build a root cellar. But the temps will probably still be in the 70's in the summer. Just because it is so hot and humid in the summer. Hope this helps, this is how we live.
@@LeesArkansasBound . Thanks so much for this information. I live in Oklahoma…..a big change from Michigan where I also had a basement. The first year I was here my grocery store bagged pecans in the pantry got caterpillar worms and by the time I noticed, I had moths all over the house. Every spring those darn things hatched from their hiding place for 3 years. So. I store everything like flour and crackers etc in the freezer. I freeze beans and rice before storing in a bucket. This humidity makes things grow in places I never worried about in Michigan. I now am concerned about the grid going down and so much stored in the freezer going bad so I started dehydrating and fermenting. Canning some meat would be great! I don’t have a lot of space either and it’s just me so I won’t need to can a ton. I do intend to rotate so I guess I’m set! Thanks so much for your information.
@@twinfin8571 Hey not a problem. We moved from Indiana to Arkansas so I understand. I don't miss the winters from up north though. We are all learning and growing. I think eventually the grid will crash, so I understand your concern there. All we can do is be prepared the best way we know how. My garden lacks but each year is getting better. I have met alot of like minded people and enjoy learning and bartering with them. It is hard to believe how much knowledge we have lost in just the last two generations. My grandparents were from the depression era. So i remember stories but have never had it tough like them. Hopefully when it happens we will hold our own. What part of Oklahoma? We are an hour from broken bow.
@@LeesArkansasBound . Ha! I think you mean Broken Arrow. I go there for fresh free range chicken eggs from a friend. I’m in the part of Bixby that borders Broken Arrow and South Tulsa. The city of Bixby is south of the Arkansas river….I’m north of the river literally one block away from BA line.
@@twinfin8571 Haha probably. I haven't been to oklahoma yet since we have lived here. I've been to dequeen. That's not to far. They have a walmart. That's cool. We aren't that far apart.
The Amish I just learned fill the jars up to the rim because the meat will shrink and leave room for the meat juices. Have you tried that way with success. I never did water bath canning but I’m starting to. I want to check the ending result of meat texture vs pressure canning with water bath canning. TY
Hello, i am interested in water bath canning. However I noticed many of the lids and rims had rust. Are you not concerned that the rust will cause the seal to fail. Maybe washing metal lids and rims with vinegar is not a good idea. Thank you for your video.
The rust is from canning in bleach water. (Not a good idea) as far as the rings, it doesn't matter because I don't store my jars with them on. The lids I inspect before each use, the rubber on them are still good and the under side is enameled and not damaged. If you are worried about your food, you can buy new lids and rings 👍 I am just showing the how too, I am not making you eat the food I can.
To each their own. Did he stop water bath canning meat because you told him that? Just curious. I've been told alot not to can that way. All by people that don't ever eat my cooking. All the people that eat my cooking are ok with it. So there is that. My kitchen my rules. If I ever die from botulism I will make sure someone post an update and takes down all the videos.
In water bathing: How tight do you screw on the lids? Just finger tight, or snug? I mean, how tight must the rings be to let the hot air escape without letting water back in while cooking and allowing the lids seal to seal up tight as the jars cool?
Do we need to top up with boiling water after first boil? One inch of water over the jars is enough for continuing boiling for 3 hours, just a question?
You can. I have canned with just the shoulders of the jar under water. Having a lid on your pot helps. If your canning on a stove, it doesn't have to be high heat the whole time. I bring up to a full boil then turn down to a medium heat. As long as it stays at a rolling boil you are good.
@@LeesArkansasBound Yes, I will be using natural gas stove. Do I put the jars in after the water has boiled or put them in cold water to bring to boil. Thanks a million. God Bless from UK
@@nikkion2140 put them in cold and bring to a boil. When I use my stockpot to can a small amount. I put a towel in the bottom of the pot to keep the jars from rattling.
Thx for this brilliant and educative video. Will be teaching women in Africa soon how to can. This will really help us. For I was afraid no pressure canner there how do I go about it. Please if we water bath fish for house won’t it get marshy? Also what is the meat is already cooked in tomoato sauce how long should I water bath ? Thanks
I have never done fish so I'm not sure. I just know the research I've done fish is 4 hrs. If the meat is already cooked I still use the full 3hrs. Glad I could help.
I have 2 huge pieces of deer meat in the freezer. Would it be ok to do water bath canning. Should I thaw the meat out completely before I water bath it. This is all new to me and you hear so much about never ever do meat like this or you will get sick. I really would like to can this deer meat. THANK YOU FOR ANY ADVICE YOU CAN GIVE ME.
I just did a shoulder of a deer. I thawed it out, then cooked it off the bone. Made a broth and water bath canned for three hours. It turned out just like beef and noodles. The only thing I didnt like was my fault. lol. I used too much Worcestershire sauce. I will just use soy sauce for seasoning next time.
Hi Lee! Thank you for taking the time to show us a great way to can instead of pressure canning. I was wondering if you have water bathed mushrooms? If so, could you please tell me the recipe you use and how long to process. Thank you!
I would probably dehydrate mushrooms. I don't think they would can well. If they are in a recipe you want to can, go by whatever the main ingredient is.
I have canned for over 40 years. I see the logic in why you might water bath your meats being off grid and all. I love my pressure canner for meats are must faster at 75 mins for pints and 85 minutes for quarts. Have a blessed evening. Beans same.
Hi. Thanks. Question: do you reuse your lids? Couldn't understand the criteria for the popping plz explain. Also what is the longest time you have been able to preserve your meat? Thanks so much!!
Yes I reuse my lids. I've had brand new lids not seal properly that is why I check to make sure they work. I have stored meat up to a year. We dont have refridgeration so I am always rotating stock.
This week I just pressure canned pig meat, minced meat and chicken breast for the first time. It was a test of everything. The Presto cooker was fine, the meats were all okay, but when I opened the canner, and took the jars out of the cooker I discovered all, for one, lids had come loose. I used normal glas pots with a screw lid. Only the screw lid was not a single long thread, but several half inch small ridges. When you turn the lid to tighten it with the strength of a child's hand it would be enough, but because of the pressure and the workings inside the cooker most of the lids had come of their little ridge and couldn't be sucked into that vacuum. After 100 min. of pressure cooking I had to place the jars into my water bath canner for 40 minutes after I fastened the lids again with the same grip on the pots. This time they stuck. The test was a succes. The pressure canner was good, the meats were good only I didn't know I had to check the pots for that one longe thread of glas when I had ordered them. Nobody had ever told me about this. Soon I will order me some 2 part lids like you have, but they are hard to get in Europe. I saw some Killner, Ball and some French brand. I already did use Weck jars, with the rubber ring, but only for vegetables in the waterbath pot. I'm just starting with this canning stuff in case of war breaks out in the rest of Europe and in case of a great hunger is coming because of these so called sanctions against our biggest supplier of food, gas, oil, fertilizer, nuclear energy etc.etc.etc. but it's hard get any cheap meat or fish or vegetables nowadays, all prices are up 50-70% or in some cases doubled or tripled. I hope we can learn some more from you about this waterbath method. I heard the Amish also water-bathed their meats and fish. so rebel canning is just canning from experience I guess.
Hopefully the videos help. I thought about trying some fish. I recently caught some rainbow trout. We have to have a license and a trout stamp which cost $22.50 U.S.per season but if I canned about 10 meals it would be worth it. Do you fish or hunt?
@@LeesArkansasBound I did fish for years, but the last years there is not much fish left. We also have to have a permit and we are not more allowed to take the fish home. We have to throw everything back. We can't even use live bate anymore. The water was too clean so there was no food for fish. Only fishing at the sea shore is permit free and you can take some fish home. Hunting I never did, but friends of mine from the shooting range have permits to shoot some deer or small animals. I know some hunters who go to the Baltic states or Belaris to hunt of bigger game. - I think I better order my fish at our fishing towns than catching it myself.
Well with wood heat it probably is 4hrs because it continues to boil. I just make sure I have a full boil for a minimum of 3 hrs. Thanks for watching and positive comment!
I just started learning how to can. So excited to see I don’t need to use a pressure cooker for meats, unlike other videos I’ve watched. Your video is straight forward and to the point without saying anything, love it. Thank you so much
I'm not much of a talker to a camera... Lol... Glad I could help! I learned just three years ago. We live off grid so I didnt have a choice. And now I prefer canned meats cuts down on cooking times and is always tender. If you have any questions feel free to ask. I will help the best of my ability!
I would love to see you do the fish!!!Haven't tried with pressure canner yet.. everything looks awesome..thankyou for the video
@@laurarowland7926 we don't eat alot of fish. I only can what we eat. If that makes sense.
@@LeesArkansasBound I totally understand..I have alpha gal now..which I'm allergic to certain red meats and pork..thank God I can eat dairy!..so we have gone to chicken/bird and fish
@@laurarowland7926 sorry to hear. After working in the chicken barns. I am pretty much eat venison. 😂 Atleast I know how it is sourced and how it is butchered. We did get some pigs! But they wont be ready for a couple years. It is a start! Eventually we will be self sustainable!
Thank you Lee! Just the way my mama canned meat. My generation is scared of canning, you are encouraging! I will try it!
If it doesn't seal just use it or put it in the fridge. Always helps to have something on hand!
They scare us of anything that is good for you.
This is perfect. Just simple and traditional way of doing canning that has worked for decades.
Thank You.
Exactly what I needed 🙏🏼
Good deal! Glad to help!
As much as I hate silent videos, you were the only one who "said" for how long to bath fish. Thanks for sharing and God Bless!
God bless!
Having a neighbor like you would be a blessing!
Excellent! I just pressured canned some pork and turkey. I remember last year when you were water bath canning meat and I was amazed that it could be done this way! Then I watched several other videos of it being done. So! Next time I can meat I will be using this technique! We’ll be processing our meat birds in a couple of weeks and canning them. I will use this! I’m super excited!
Well this way works for wood stove. I'd be scared to pressure can on wood stove. You leaving bone in when you process? I've done both ways. I actually like to boil the chicken off the bones and make stock to have a pre ready meal. Just boil noodles. I just did venison this way with a shoulder I boiled off the bone. Excited to see how it turns out. The only probpem I have using quart jars for premade meals is storage. My shelves were made for pints🤷♂️🤣😂 Glad your doing well! I miss all my youtube friends it is just so hard to work full time and live offgrid. I can't talk Denny into filming what he is doing🤣😂
@@LeesArkansasBound No I cut the meat off the bone and froze the bone for soup later. When I can the chickens I’ll leave the bones on the legs obviously but take the rest off of the bone so I can make bone broth. Tell Denny to pick up the dang camera and film! Y’all have some amazing things going on there! I agree on pressure canning on a wood stove! That would be tricky!
Hello and I have just seen your channel. Your humble, non fancy way if showing us this is sooo refreshing from all the other channels out there. You have given me the confidence I have needed to start. God bless.
Good for you! If we can do it you can do it!
Yes, and it's nice to see imperfect rings re-used too!
@@barbarawarren9443 alot of people get scared of that but as long as the rubbers are good and they pop, it will work!
Thanks 😊
We're off-grid, but have been struggling with keeping food. We were going to get ice everyday. I'm going to try this now. We don't have a pressure canner, and google is useless. I appreciate you sharing your method.
Glad to help! We had a hard time too when we first went off grid. My mom came down for a visit from Indiana and picked up a stomach virus. I freaked out and thought my meat made her sick. We all ate it she was the only one that got sick. 🤷♀️ Just all the bad things you read about waterbath canning meat. That was 3 years ago! We still waterbath can meat and have never gotten sick! Ice gets expensive! We buy it occasionally for drinks mostly in the summer. Just a thought too. I don't refrigeratorate my condiments either. Ketchup, mustard, mayo ect. The stuff you buy from the grocery store has so many preservatives.
l love seeing how you do this. Canned meats are so good and tender!!! Blessings to you!!!
Blessing to you!💜
You're such a pioneer woman. I can't wait to start canning. I've never done it because I was afraid of pressure cookers. This makes it feasible. Great video's, I'm hooked.
Thank you! Hope you enjoy!
Dude sharpen your knife!!
Thanks y'all, will be good. That rain sounded good too. All that got me thinking about white beans ,ham n jalapenos
Or Chow chow. Be well y'all
Never heard of chow chow I'll have to look it up. Sounds interesting! We have had alot of rain the last week. Washed out some of our driveway. 5 inches in about 2 hrs caused some damage. Same to you! Much Love💜
@@LeesArkansasBound hate to here that. That's alot of rain in that time period. take care and much love back at y'all too.
Its so hard to find water bath canning videos or information online itll automatically tell you fda isnt approved 😂 glad you are showing how to do ot
@@mrssweetiecooper4041 be a rebel!❤️
Absolutely brilliant guys! Thank you so much! I hope someday to follow this. Much appreciated. One love 😃💚🙏✨
Gives you another option for preserving meat. You can put a towel in the bottom of a large stock pot then put your jars in. I do that when I don't have enough to mess with my big canner. Much Love💜
@@LeesArkansasBound sweet, thank you so much guys, one love 😊💚🙏✨
Looks good. Love the sound of the rain on that tin roof. Our home place had a tin roof.
It hasn't rained since that day! It sure is dry. Never realize how much you miss it till it's gone.
@@LeesArkansasBound Yes ma’am we live in Cabot just north of Little Rock we’ve had very little rain lately.
I'm new to canning and can't afford a pressure canner. I'm so glad to see how to cann meat like this. I remember my grandparents doing it, but I was so young and don't remember exactly how they did it. I think I live close to your area. I live in the northwest corner of Louisiana. I'm about 10 miles from Arkansas state line and about 10 miles from the Texas state line. Also I'm a new subscriber. Thank you so much for this great video!
That is awesome! Nice to meet you neighbor!
My Mum would buy new seals every time she waterbathed food. Reuse the rings of course.
This is how it’s been done Europe and pretty much everywhere except The States. Has been for many many years.
If you ain’t got a pressure canner, you ain’t got a pressure canner.
Yup, most people are completely disconnected from real food any more. It is sad.
I can learn a lot from you!!! I appreciate you sharing!
Thanks! I've had alot of questions about it so I thought I'd share since I do it all the time. Hope it helps people have another option than freezing.
@@LeesArkansasBound and in this world right now we need knowledge like this
I just found you looking to water bath everything. I’m excited to learn. Thank you for the well detailed video. 😍😍😍
It's always good to learn new things!💜💜💜
Bon Appetite'.. Hi Lee, lookin' good my friend.. Say hey to Denny for me.. Be well and ML.. 😊❤️😊
Thank you! Will do! You aswell Much Love💜
Can you add all and any seasoning to your meat or no ?
Also can I add rice , beans to my jars with meat? If so Do I add water inside the jar?
Sorry for all the questions Im a newbie and would like to can ready to eat meals .
Yes you can add seasonings. I haven't done beans and rice. If I would try it. I'd probably try using cooked beans and add more headspace for rice. You would have to add liquid for rice to get done. Question away! That is how we learn.
I learned about your channel from Make it Make's channel. Love the content and new subscriber.
Thanks for letting me know!
Myself as well.
Totally into learning rebel canning timings and nuances
@@marthaross6301 Welcome!
I may have missed it in the video, sometimes I sometimes fast forward because I'm impatient, sorry, I was wondering if you add salt or is it necessary?Subbed BTW. I like your no nonsense, get to the point manner.
Thank you! I haven't ever added salt. You can of you want but not necessary.
I have not canned meat before. I should give it a try sometime.
Deer meat is excellent canned!
Great video! Do you completely cover the jars with water? Also, do you add jars to already boiling water? Or start out with cold water then bring to a boil?
I usually do half inch of water over the jars but most European countries only bring water to the neck. I start out putting jars in cold water then bring to a boil. The timer starts after it has reached a full boil. But really it depends on what your canning. If your canning hot tomatoes that you just processed I would put in boiling water. Hope that makes sense.
@@LeesArkansasBound perfect.
Does it matter that you didn't change the knife. Is there cross contamination? Please let me know.
It all gets cooked!
Ok awesome! I'm going to start for the first time. And hopefully make it a habit.
I'm confused . . . I was always told to never water bath low acid foods or meats because of botulism.
The only country that follows that is the united states. Also the USDA approves alot of food that has been banned in other counties. There is a deep rabbit hole if you take time to research. I am just showing how we live.
@@LeesArkansasBound That's fine. It was just something I found confusing.
Amish water-bath everything, have for hundreds of years! FDA just more government control telling us what we can and can't do!!
@@LeesArkansasBound 👏. Yes! I live in Spain and you are right with what you said.
Thank you i been canning in pressure canner never knew i could do it in a watwr bath i am gonna change to this now thank you so much
Awesome! What is your favorite meat to can? Mine is ham. ❤️
Hello, I'm new to canning. May I ask what you use the ham fat for? I noticed you canned the fat separately. Thanks so much for sharing your knowledge with us. Such a blessing.
I use it for cooking and mixing with dog food. You can render fat but it is so hot right now that I didn't want to use the oven. So I did it in the canner outside. Glad to help!💜
Hope you guys had a great weekend, Thanks for sharing this
We got a lot of rain. Damaged the driveway but we are getting it fixed up. Hope you and yours is doing well! I seen you had some nice harvest!
Hi Lee , pls can you show the level of the water on the jars inside the pot before you put in the top tray with holes on them . I'm new to canning still learning and gathering info before I dive in .
Usually an 1/2 inch to inch. Touch the jar lid the water should be between your first knuckle and second knuckle on your finger.
Hi! I’m a new subscriber. So glad ai found you! I may have missed it but how long do you cook the meat for after the full boil?
3 hrs, fish is 4 hrs
What's with using rusty lids and rings? I would think it could contaminate the contents
Rust is on outside. Rubber is still good. I use what is available.
I am so glad I found your channel
I was searching how to can meats and so many other channels said you can only can meats in a pressure cooker and I personally can't afford on they are so high and I bought a water bath canner and was searching what all you can can with water bath canner and I found your channel and I subscribed to your channel because I love how you showed how to can meats in a water bath canner. Thank you so very much for your help and knowledge . Have a wonderful day 😀
Glad to help! This is just way we live. We live without refridgeration. You can also use a stock pot to waterbath can! Really most people already have that.
Same here.
@@LeesArkansasBound thank you for this information
Thank you Lee perfect timing for me
First time canner I will be soon
Still in learning stage I was kinda scary but when I watch your video and read all the comments
Thanks for sharing with us..
God bless you 🙏
Good deal! Enjoy canning!
Its nice to see all the steps in canning. Is that a precooked ham?
Yes, I buy the bone in ham because it is cheaper. Then I cook ham and beans.
Yum Yum.. 😊❤ ((((((((((((((((((((Lee & Family}}}}}}}}}}}}}}}}}}}}}
Much Love💜 my friend! Hope all is well! We've been taking it easy lately...
@@LeesArkansasBound You deserve rest, you're hard workers.. All is well here, still kickin'.. lol.. Be well Lee, always.. ML.. 😊💙
How long? And how d,eep is that water, and do you add anything to the jars of meat?
3 hrs at a full boil. The water is just over the jars 1/2 inch. I do not add anything to the meat. But you can if you want. Just a matter of preference.
So you only put the meat in?? No canning salt or anything?? Just meat??
Yes, you can add all the other if you want.
Thank you for sharing! Would you ever do pea and bean soup stored like this?
I haven't done it. I wouldn't see why you couldn't. I have done Ham and beans! It was left over from supper. The beans turned into soup. But it was still delicious. I will have to experiment with canning dry beans. I just dont have alot of storage.
@@LeesArkansasBound Thank you for your reply! I ended up dehydrating the left over pea and bean soup to store. Next time I will water bath it and see how it goes.Thanks again I hope you have a beautiful and productive week! xx
New subscriber! So happy I found y’all’s channel. New homesteader in Arkansas and looking for others in the area or surrounding states to gain some knowledge and wisdom from! Thank you for your videos! 🙂
Welcome to Arkansas! It is beautiful here! We are still learning aswell, this will be our 3rd winter. What area?
Very nice 👍🏾🎉 thank you for sharing
Thanks for commenting ❤️
No salt, seasoning, herbs, onions, garlic....nothing?
It all depends on your preference, I season as I use it because I can change what we are having. Like Taco's or beef and noodles ect.
Do you have to add hot water as it boils off?
I was also told by my aunties to keep the windows closed or it can mess up the process?
Also, is that just vinegar or half water/vinegar to clean the rims?
Im the only one in my family that enjoys fish but i hate when i catch a big one and have to find people who wanna come by for dinner.
Yes, on hot water, I water-bath can outside🤷. I use vinegar to wipe the rims. Never canned fish. Would like to, just haven't yet.
You need a sharper knife! I'm thinking of buying a GOOD knife sharpener, personally, my knives dull quickly cutting so much.
Right! Usually I have several knives lined up. Especially when we are butchering.
Did you put water in that meat
@@sandyringhiser4516 no
I'm kind of afraid to do this for long-term storing. Can you please confirm how long you are able to keep these canned and good??
Thank you for your time.
I've kept up to a year.
@@LeesArkansasBound im learning to food prep and I've heard people have canned meats for over two years
@@far0oky0u25 I'm not really a prepper. We live without refridgeration. I have a pressure cooker but am afraid to use it on a wood stove. So I just water bath can. It is good to be prepared but you need to eat what you save and rotate stock on a regular basis.
Bravo Lee!
Thank you so much for sharing how to can meats. 💫💦💙💦
I'm definitely scribing to your channel.
God bless and looking forward to more and how you live everyday life off the grid.
Thank you!💜
Well I first heard of this from Amish. And water bath food looks better that the pressure cooker , the food looks burnt.
It works well for us! Thanks for watching!
😮 it's not the water bathing that I'm concerned with as much as I am the rusty lids and rings I saw you using! Not good.
You're not eating the food so why do you care? Smh people always have something to say, if you truly cared send some lids and rings. Internet fools hiding behind their nasty comments. Go be rude some where's else, not in the mood. Ugh
Thank you. No one has shown us how to do the jars before canning.
@@juliagathers Enjoy! ❤️
An extra hour (4hrs) seems excessive? Can you give an answer as to why for fish.
My home companion book from 1940's states so. I haven't ever canned fish 🤷
filthy smh.. how nasty
Thankyou so much for this. I bath canned some meat but since I see everyone doing it on a pressure cooker I feel I should throw it away. Can you tell me why people say you have to pressure can meat? Thankyou
Because the USDA says too. Also they say just boiling doesn't kill botulism spores. I think it should be your kitchen your rules.
I am new to it, and what I learned is, there is mixed research about what kills botulinum spores, and it not efficient to kill by boiling, because the spores have been reported to survive 5-10 hours at boiling temp. The reasoning I see why water bath can be safe is the following:
1. Boiling kills live botulinum bacteria.
2. Boiling does not kill the spores.
3. However, re-cooking and boiling for 10 minutes before eating will inactivate the botulinum toxin.
Some add vinegar to the jars in an attempt to lower the pH and inhibit spore germination. However, research has shown that if there are small micropockets at a higher pH, the spores can germinate there and produce toxin. Looks like alot of people have been canning this way for generations with success, however.
@@Polarcupcheck thanks for sharing info!
Excellent timeless information. Thanks for sharing. Appreciate all the good deeds you do. God bless the Moms and all their giving, sharing, and compassion that holds the world together.
Thank you! Some seem to appreciate it more than others.💜
I enjoy this video! Thanks for just getting to it and showing what needs to be done.
You're welcome!
I have canned meat bolognaise style. I live in France and did this after a lady told me she did so. But now I’m scared to eat it two years later as one of my daughters who lives in the UK says it has to be pressured or something. Now I don’t know what to do. Perplexed
I would eat it. Or at least feed it to chickens so it doesn't go to waste. I remember when I first started canning. My mom came for a visit and caught the stomach flu! I was crying and said my cooking made you sick! She reassured me we would all be sick. 🤣😂 Try one can and have some activated charcoal just to be safe ❤️
@@LeesArkansasBound thanks for getting back to me so quick. What do you think about the opening proof? I mean when it’s difficult to open and you eventually get that pffff sound? Isn’t that proof that it ok? I can with the rubber band method
@@Livinglife595 that's what I go by.
@@LeesArkansasBound ok thanks
I didn’t know meat could be canned this way. I guess the longer processing time is key. Interesting.
If you follow USDA they would say no. It has been done this way for long time. This is the way we live. To each their own🤷♀️💜
I’m not good at knowing what to use canned ham for. What do you make in recipes with the canned ham? TY
It's good for anything really, it has a good taste and the texture holds well. I've used it in fried rice, ham and noodles over mashed potatoes is good, I will substitute ham for ground beef or chicken in recipes.
Doesn't the acidity on lids corrode them?
I haven't experienced that. Mine are rusty from using bleach water before I knew better. Alot of people will put vinegar in their water while pressure canning or waterbathing to keep lime build up on jars.
Do you not need to add any liquid to the jars of meat before canning? Or did I just miss that somehow? Thank you so much! God bless you and your family!
No I don't. You can if you want. I do when I am canning venison for "beef" and noodles.
@@LeesArkansasBound awesome thanks!
My canning will start about aug. man then i get so busy i can't keep up. hope you guys have a lot of shade around this week will hit 103 to 109 so its going to be really hot in those trees where no wind can blow through. get to the creek and lay there i would lol.
Yes it is hot! We are headed to the creek now! 😂💜
💞
💜🥰
Canning is an art we haven't tried yet, got to make sure things are fully sanitized or we can get sick.
Yep for sure!
Forget water bath method ...get a pressure canner !!!
I don't trust a pressure canner on a wood stove. I actually have one 😂. Thanks for watching!
Who are you to dictate to others, if you can't say something nice don't bother saying anything at all!
How long is the meat shelf stable?
I've kept it up to a year. We don't have refridgeration so I am always rotating stock.
How long did u water bath them for?
3 hrs for all meat except fish which is 4 hrs
I need to get a ham!!!
We are curing both ham's from Bryan Pig! Then I will can that!
Why 4 hrs for fish 🐠🐟???
That is what my women's companion cook book states. I have never tried fish.
Lady of action and few words! AWSOME! This is the best canning video on the net especially seeing how the lids and rings are used. One thing though…I can’t find anywhere about how long to simmer the jars? The ham for example is already fully cooked so would you cut the simmer time from 3 to 1 or two hours? Thank you 🇨🇦
Thank you ❤️ I always do 3 hrs for all meat, fish is 4 hrs.
Love the format! I feel like you've invited me to watch you can!
Do you ever can dog food or do you not have a dog/see it as a waste of effort? Thinking about getting rabbits for compost tea and using the critters flesh for dog/cat food and the hides for blankets.
Thank you! Some people love it some people don't like it! 🤷♀️ I canned the ham fat for the dogs. That is a good idea for rabbits. It is so hot here we would have to do a inground rabbit pin. Just not on the top of our priorities right now. Maybe in the future. We do have alot of rabbits and squirrels around here. So if the grid goes down before we are self sustainable we can hunt for the dogs and ourselves.
I had no idea I could reuse jars like the pickle jars. Thank you!
No problem! They work great!
Yes, good for y’all-other videos say to throw them lids away after one use! 😵💫
How long does this store? Also, I live in a very hot humid climate in the summer when my house temp it 76-78 degrees. I don’t have a cellar or basement. Should I get through these before the dog days of summer? Thanks
I have canned meat stored in my house and we do not have air-conditioning. It was 102°F yesterday and will be for the next week or so. I haven't had any problems. Just check the seal before you use it. When in doubt throw it out. I have had two jars go bad in the 3 years we have canned. One was bad lid. The other was I forgot to clean the rim. Both my mistake. I rotate my stock regularly We live with out refridgeration. I have kept meat for a year but not much longer just because I do not have alot of storage. We live in a 12x32 cabin. Eventually I will build a root cellar. But the temps will probably still be in the 70's in the summer. Just because it is so hot and humid in the summer. Hope this helps, this is how we live.
@@LeesArkansasBound . Thanks so much for this information. I live in Oklahoma…..a big change from Michigan where I also had a basement. The first year I was here my grocery store bagged pecans in the pantry got caterpillar worms and by the time I noticed, I had moths all over the house. Every spring those darn things hatched from their hiding place for 3 years. So. I store everything like flour and crackers etc in the freezer. I freeze beans and rice before storing in a bucket. This humidity makes things grow in places I never worried about in Michigan. I now am concerned about the grid going down and so much stored in the freezer going bad so I started dehydrating and fermenting. Canning some meat would be great! I don’t have a lot of space either and it’s just me so I won’t need to can a ton. I do intend to rotate so I guess I’m set! Thanks so much for your information.
@@twinfin8571 Hey not a problem. We moved from Indiana to Arkansas so I understand. I don't miss the winters from up north though. We are all learning and growing. I think eventually the grid will crash, so I understand your concern there. All we can do is be prepared the best way we know how. My garden lacks but each year is getting better. I have met alot of like minded people and enjoy learning and bartering with them. It is hard to believe how much knowledge we have lost in just the last two generations. My grandparents were from the depression era. So i remember stories but have never had it tough like them. Hopefully when it happens we will hold our own. What part of Oklahoma? We are an hour from broken bow.
@@LeesArkansasBound . Ha! I think you mean Broken Arrow. I go there for fresh free range chicken eggs from a friend. I’m in the part of Bixby that borders Broken Arrow and South Tulsa. The city of Bixby is south of the Arkansas river….I’m north of the river literally one block away from BA line.
@@twinfin8571 Haha probably. I haven't been to oklahoma yet since we have lived here. I've been to dequeen. That's not to far. They have a walmart. That's cool. We aren't that far apart.
The Amish I just learned fill the jars up to the rim because the meat will shrink and leave room for the meat juices. Have you tried that way with success. I never did water bath canning but I’m starting to. I want to check the ending result of meat texture vs pressure canning with water bath canning. TY
I wouldn't see why it wouldn't work. I always leave space. Just the way I taught myself. I also am stretching meals. Waste not, want not.
Do you wash your jars in vinegar for everything or just meats?
I wash my jars and lids in vinegar before I can any thing even jellies.
As Lee says, except for milk as it turns it.
Hello, i am interested in water bath canning. However I noticed many of the lids and rims had rust. Are you not concerned that the rust will cause the seal to fail. Maybe washing metal lids and rims with vinegar is not a good idea. Thank you for your video.
The rust is from canning in bleach water. (Not a good idea) as far as the rings, it doesn't matter because I don't store my jars with them on. The lids I inspect before each use, the rubber on them are still good and the under side is enameled and not damaged. If you are worried about your food, you can buy new lids and rings 👍 I am just showing the how too, I am not making you eat the food I can.
I'm new to your channel. I live in Australia. Can you please tell me where I can purchase the jars? Thank you so much! God bless.
They are just canning jars. Amazon? Not sure what stores you have in Australia? Walmart? Some off mine are used pickle jars🤷♀️
My neighbor cans his meat this way… i told him it’s like playing Russian roulette.. I only pressure can my meat… but thank you for you video.
To each their own. Did he stop water bath canning meat because you told him that? Just curious. I've been told alot not to can that way. All by people that don't ever eat my cooking. All the people that eat my cooking are ok with it. So there is that. My kitchen my rules. If I ever die from botulism I will make sure someone post an update and takes down all the videos.
You didn't rinse the jars
@@cherylvanderlaan2734 ? I have no idea what you are talking about? Are you talking about rinsing the vinegar off?🤷
She only washed them in vinegar water did u not pay attention
that ham looks great
I enjoy canned ham!
In water bathing: How tight do you screw on the lids? Just finger tight, or snug? I mean, how tight must the rings be to let the hot air escape without letting water back in while cooking and allowing the lids seal to seal up tight as the jars cool?
I do just finger tight. Too tight and the lid will buckle. Not tight enough and it will siphon water.
Does the water need to stay above the jars during the boiling process so the jars ar fully submerged?
Anything above the shoulders of the jar.
Super helpful !!!!
Glad I could Help!
i love it. the old-fashioned way. but i didn't see him long you boil it for . can you please let me know thank you
Three hours. Fish requires 4 hours. Time starts at rapid boil.
Our family has vinegar allergies... Is there another acid that can be used for this?
Thank you! :)
I would just use hot soapy water. Wash and rinse well. Use a ringed cloth to wipe rims.
Thank you.From 8owa.
Ive met some awesome people from Iowa! Hope it helps!
if you cook your meat like scrambled sausage and dry pack how do you keep your jars from floating
I use a clean rock and a metal tray. If you are using a regular stock pot to can, you can use a plate.
Do we need to top up with boiling water after first boil?
One inch of water over the jars is enough for continuing boiling for 3 hours, just a question?
You can. I have canned with just the shoulders of the jar under water. Having a lid on your pot helps. If your canning on a stove, it doesn't have to be high heat the whole time. I bring up to a full boil then turn down to a medium heat. As long as it stays at a rolling boil you are good.
I am clueless so I asked question to make sure I am doing thing right.
@@nikkion2140 not a problem.
@@LeesArkansasBound Yes, I will be using natural gas stove.
Do I put the jars in after the water has boiled or put them in cold water to bring to boil.
Thanks a million. God Bless from UK
@@nikkion2140 put them in cold and bring to a boil. When I use my stockpot to can a small amount. I put a towel in the bottom of the pot to keep the jars from rattling.
Thx for this brilliant and educative video. Will be teaching women in Africa soon how to can. This will really help us. For I was afraid no pressure canner there how do I go about it. Please if we water bath fish for house won’t it get marshy? Also what is the meat is already cooked in tomoato sauce how long should I water bath ? Thanks
I have never done fish so I'm not sure. I just know the research I've done fish is 4 hrs. If the meat is already cooked I still use the full 3hrs. Glad I could help.
@@LeesArkansasBound thx a lot
I have 2 huge pieces of deer meat in the freezer. Would it be ok to do water bath canning. Should I thaw the meat out completely before I water bath it. This is all new to me and you hear so much about never ever do meat like this or you will get sick. I really would like to can this deer meat. THANK YOU FOR ANY ADVICE YOU CAN GIVE ME.
I just did a shoulder of a deer. I thawed it out, then cooked it off the bone. Made a broth and water bath canned for three hours. It turned out just like beef and noodles. The only thing I didnt like was my fault. lol. I used too much Worcestershire sauce. I will just use soy sauce for seasoning next time.
@@LeesArkansasBound Thank you so much. I had better get to work on that deer meat lol.
Hi Lee! Thank you for taking the time to show us a great way to can instead of pressure canning. I was wondering if you have water bathed mushrooms? If so, could you please tell me the recipe you use and how long to process. Thank you!
I would probably dehydrate mushrooms. I don't think they would can well. If they are in a recipe you want to can, go by whatever the main ingredient is.
Thanks for watching ❤️
I have canned for over 40 years. I see the logic in why you might water bath your meats being off grid and all. I love my pressure canner for meats are must faster at 75 mins for pints and 85 minutes for quarts. Have a blessed evening. Beans same.
Thanks for sharing💜
I water bath but those lids and rings look rusted to me I wouldn't used them
Yep they are rusted. I use what I got. Thanks for watching!
How long is it good for on shelf life, 2-3 years?
Thank you for sharing this awesome tip!
I have kept up to a year. I don't have alot of storage. I rotate stock on a regular basis. I would assume it would but don't know first hand.
Hi. Thanks. Question: do you reuse your lids? Couldn't understand the criteria for the popping plz explain. Also what is the longest time you have been able to preserve your meat? Thanks so much!!
Yes I reuse my lids. I've had brand new lids not seal properly that is why I check to make sure they work. I have stored meat up to a year. We dont have refridgeration so I am always rotating stock.
No brine? Why not?
You can if you want. I prefer with out.
@@LeesArkansasBound the turnout looked amazing!
How long is the shelf life using this method?
@@kristinewilson5260 Ive kept up to a year. I would imagine longer.
HI. DO YOU JUST FINGER TIGHTEN THE LIDS
Yes, not to tight because they will buckle the lid!
THANK YOU FOR RESPONDING. I WANTED TO ASK YOU HOW LONG WILL THIS LAST AND DOES IT NEED TO BE KEPT AT A CERTAIN TEMPERATURE
@@LeesArkansasBound
@@garrycarter8485 Normal storing temperatures, I have kept them up to a year. Always rotate your stock. Canned meat makes a quick easy meal. ❤️
THANK YOU FOR YOUR HELP. DO YOU DO RAW CHICKEN THE SAME WAY @@LeesArkansasBound
@@garrycarter8485 yes, no liquid needed. No problem I'm glad I could help.
This week I just pressure canned pig meat, minced meat and chicken breast for the first time. It was a test of everything. The Presto cooker was fine, the meats were all okay, but when I opened the canner, and took the jars out of the cooker I discovered all, for one, lids had come loose. I used normal glas pots with a screw lid. Only the screw lid was not a single long thread, but several half inch small ridges. When you turn the lid to tighten it with the strength of a child's hand it would be enough, but because of the pressure and the workings inside the cooker most of the lids had come of their little ridge and couldn't be sucked into that vacuum. After 100 min. of pressure cooking I had to place the jars into my water bath canner for 40 minutes after I fastened the lids again with the same grip on the pots. This time they stuck. The test was a succes. The pressure canner was good, the meats were good only I didn't know I had to check the pots for that one longe thread of glas when I had ordered them. Nobody had ever told me about this. Soon I will order me some 2 part lids like you have, but they are hard to get in Europe. I saw some Killner, Ball and some French brand. I already did use Weck jars, with the rubber ring, but only for vegetables in the waterbath pot. I'm just starting with this canning stuff in case of war breaks out in the rest of Europe and in case of a great hunger is coming because of these so called sanctions against our biggest supplier of food, gas, oil, fertilizer, nuclear energy etc.etc.etc. but it's hard get any cheap meat or fish or vegetables nowadays, all prices are up 50-70% or in some cases doubled or tripled.
I hope we can learn some more from you about this waterbath method. I heard the Amish also water-bathed their meats and fish. so rebel canning is just canning from experience I guess.
Hopefully the videos help. I thought about trying some fish. I recently caught some rainbow trout. We have to have a license and a trout stamp which cost $22.50 U.S.per season but if I canned about 10 meals it would be worth it. Do you fish or hunt?
@@LeesArkansasBound I did fish for years, but the last years there is not much fish left. We also have to have a permit and we are not more allowed to take the fish home. We have to throw everything back. We can't even use live bate anymore. The water was too clean so there was no food for fish. Only fishing at the sea shore is permit free and you can take some fish home. Hunting I never did, but friends of mine from the shooting range have permits to shoot some deer or small animals. I know some hunters who go to the Baltic states or Belaris to hunt of bigger game. - I think I better order my fish at our fishing towns than catching it myself.
@@janpopkebouma7194 Interesting I don't know much about other countries. Other than what you hear on the news. Thank you for sharing. Stay strong!
I love the way you did this video. I always do my meat for 4 hours
Well with wood heat it probably is 4hrs because it continues to boil. I just make sure I have a full boil for a minimum of 3 hrs. Thanks for watching and positive comment!