Canning around the world/ Meat 🥩
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- Опубліковано 14 лют 2024
- So excited to bring you the water bath method through the Slavic system! #foodaroundtheworld #preservingfood #canningmeat
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My husband came from Germany. His parents had a farm. His mother used this type WB to preserve meat, etc. They had lg barrel of dills w grape leeaves...1 w pork roasts under lard...jars of apple butter...jams...dried fruits ..jars of canned fish from WB..and more. A lot of work. They worked together for their family. A lovely family story.
I have a Ball Blue Book from 1943. It has directions for water bath canning low acid foods in a hot water bath.
I'm curious to know the timeframes. I eventually would like to experiment with that.
Thank you for sharing! I just found one on ebay for $ 27.oo.
Theres another channel I follow where the lady was raised in an old order Mennonite community, she said they don't cover the jars with water when water bathing either! She said that she was taught that can cause siphoning which can cause a bad seal. She said they just make sure the water is up to the fill line of the jars. 😮
Yes, Ruth is great person to learn from also. I tried her water bath method and it works great.
This makes so much sense.. I'm new to water bath canning and have really had some bad siphoning to begin with ..
If that is the same one I watch she said when she first started on You Tube she hadn't seen people covering the jars completely with water and didn't understand the reasoning for that, due to always just filling the canner to the "shoulders" of the jars. Homesteading with the Zimmermans is her channel here.
@@janetbeebe1785 yes ma'am that's the one! She only started to know it was a thing when she found canning videos on Instagram 🤣
@@Lazydaisy646 definitely don't give up! Look up homesteading with the Zimmerman's in addition to this channel there's some great things to learn!
you were my very first canning channel, before even trying it.. though it wasn’t long ago I started, I still love it just as much. Your time and knowledge is much appreciated. A wonderful friendship and community from a far you’ve built ❤
❤️❤️❤️Thank you so much!
😂 foods are involved. Though spores of C. botulinum are heat-resistant, the toxin produced by bacteria growing out of the spores under anaerobic conditions is destroyed by boiling (for example, at internal temperature greater than 85 °C for 5 minutes or longer).25 Sept 2023.
I hope this 2:29 😢 nervous canners. Who tales a jst out to Beeb the family and starts to panic, thereby keeping that fear for kids who are starving?😊
Hi. Northern Ontario, hunting community person here. THANK YOU for venturing down the Not USDA approved road! I'm 61. My mom, her mom, on and on, canned garden veg. Nobody canned meat. Only stories of how you HAD to pressure cook it. I was taught as a small child to be afraid of the pressure cooker my mom because it could explode. Fast forward to the early 1980s and hubby and I were renting 28 acres in Southern Ontario, Canada,had a beautiful veg garden, 4 herefords, white rock meat chickens, turkeys, and hubby was deer hunting. Mom taught us water bath canning for veg. Then hubby went deer hunting with a buddy who water bath canned their venison! Used it just like fresh meat in all his recipes! BUT THAT WAS DANGEROUS! But his entire family and ancestry had done it for ions and nobody had ever been sick. ???? Fast forward again, and hubby and I move to small town (2500) Northern Ontario. I go buy lids at the hardware store and the cashier asks what I'm canning so a conversation on preserving ensues in which she reveals that her favourite time is Fall when they can some of the deer and moose meat from the hunts AND her Grandmother cans - waterbathed - fish!!!! Again. Been doing for years, generations, and no one has ever gotten sick.
It's all about sterilization, good seals and proper storage - cool, dry and dark.
Hubby wants to excavate a root cellar. I'm stocking up on jars, lids and sealers.
Oh yeah, and hunting clothing. It's a little cooler up here in the Fall 😃
Why would you get sick? I'm from Norway, and we don't have the opportunity to buy a pressure canner. We have preserved food like this for hundreds of years, and do not get sick. It has become a trend to order from the USA, but it is unnecessary. The important thing is to heat treat/cook the contents before you eat them, for a minimum of 20 minutes, so that they are completely warm through.
@@hjerte20 I believe I can answer your question. In Canada and in the USA it is drilled in our heads that meat (& other things) are only safe to can using a pressure canner. Not sure where this information came from, other than from "Mom", but even I recall my parents pressure canning fish right out of the ocean. I always heard them saying that it is the only way to safely preserve meat. So to us here is Canada & the US, hearing you can safely water bath meat is mind-blowing to most people.
❤❤❤
Correct It kills any bacteria. Most importantly, if you don't hear that pop seal sound it didn't seal good. @@hjerte20
@@jenniferpepler5843 Back in the day (when canning was still a way of life), the US National Center for Food Preservation (NCFP) did extensive studies on canning safety. At the time, average people were still talking about "germs" like they were one big category (rather than different types of bacteria, viruses, etc.). Without understanding how "germs" worked , discussing things like the flash-kill point of botulism came off as overly-technical, and was dismissed by the common person. On top of this, the NCFP set their bar to commercial standards - i.e. the absolute 100% (or as close to it as possible) method, so that a complete fool could buy a jar of the product, open it up and eat it as-is without ill effect (Think of a can of tuna or Spam). Now, water boils at 212 degrees Fahrenheit, and botulinum spores are killed at 250 degrees (120 Celsius). As such, pressure-canning is the only way to get to this standard.
That having been said, it's not the botulinum spores themselves that cause illness, it's the toxins they produce. That toxin is destroyed by heat, at a relatively lower 176 degrees Fahrenheit (80 Celsius) - after roughly 30 minutes of exposure. Water-bath canning does NOT kill botulism, but - as long as you cook your food well after opening it - this lower heat will break up the toxin and it will be fine.
To sum up: you can water-bath meat to keep it from rotting, leave it on a shelf for years and it _probably_ won't have botulism. However, since there's always that one chance in a thousand, and the NCFP doesn't want to risk that thousandth consumer not knowing about food safety, they recommend against it. In case you are consumer 1000, though, it's best not to take chances. If your jar does contain botulinum bacteria, thoroughly cooking your meat after un-canning it will eliminate the toxins they produced, and render it safe to eat.
5:30 whoever said the FDA wanted things for our betterment. I’ve seen methods from other countries, and I trust what they do.
You forgot an important step. You need to place 2 bay leaves in the jar before filling the jar. 2 reasons. The tannin (tea) released from the leaves act as a flavor enhancer much like salt does. 2. The tannins are antibacterial thus preventing bacteria growth.
I also saw another lady water bath meat and she said add a tablespoon ( or teaspoon!!) Of vinegar to each quart jar to prevent the possibility of botulism......or bacterial growth in general I assume. Have you ever heard of that?
@@deborahdean8867correct. 9% vinegar or double if you can only find 5% vinegar.
1 tablespoon
@@jacoleneiu3856 thank you
For precision, the pH of the fluid needs to be between 4.5 and 4.6.
How long can canned meat be stored?
This is SO refreshing ❤❤❤❤ I've really been doubting my home canned goods because everyone goes nuts and says you have to pressure can it. Not what my nan ever did, nor her parents before her. I'm so glad you are busting this myth ❤
I found this video very interesting, I think that when you are crimping the lids on, you are going to tight to fast and that is why it is so hard. The part I found interesting is the turning the jar upside down so the fat solidifies on the bottom. My family, mom, both grandmothers and great grandmothers all left meat upright so the fat would solidify on top because it helps to seal and protect the meat while in storage and then when you open the jar, you either scrape the fat off if eating right out of the jar or use the fat to cook the meal with that you are using the meat to make.
Thank you for bringing this to canners here in America. I’ve followed many Eastern European and Russian/Slavic canning channels, and it’s so good to introduce this way of canning over here. I truly believe in it! Much thx❤️🙏🏻
And get those nails done, everyone! When you feel good, the whole world benefits!!!
Do you have a recommendation on where to buy European canning supplies?
The gap at the bottom of the gars is a good way to tell if your seal is holding. Rule of thumb, if you notice that the meat has dropped to the bottom that would mean your seal has broken loose.
Growing up on the farm, attending home economics course in high school, active in home making in 4-H, USDA standards were stressed and adhered to. Our cousins in Poland however, canned the way you show here and they report no one got sick from canned food done waterbath method. My preference is for pressure canning since it uses less energy from the stove: 90minutes process time PC as opposed to 3 - 4 hours WB. Also the lid and ring system is easier to use especially for arthritic hands. Thank you for this thoughtful approach to WB method.
The lady i watch Azerbaijan she does two rotations for each time she tightens the crimper on the jars. Also interestingly enough she also water bath cans her meat for 5hrs before taking it out.
Interesting how different regions of the world do it the same way just different time spans.
But thank you for bringing the traditional ways back for people to learn and to stop think the only way is the way the fda clams there is. Our forefathers have been preserving food for longer than the fda has been around
Never apologize. You'll never please 'em all, and you'll be on a hamster wheel of frustration if ya try. We love you because you're Real. And Real Talented and Real Gutsy. Be You. 😊
The fat on top is very easy to remove before eating. Also protects the meat at the top preventing it from going dry
BEAUTIFUL JARS! 😊 Thank you so much for doing 'old school' and using a big pot instead of a WB canner for this. I am a family of ME now, still gardening and preserving - but in small batches. THANK YOU.
Like you said in the last video, I can't imagine how hard they have it doing 100s of jars at a time!!! Thank you so much for showing us ways from all over instead of just from the US.
Incredible and beautiful. I'm learning from you. Thank you for your videos.
i live in denmark and i waterbath for 4 hours, in the winter and 3 hours in the summer time because og the temp around the pot if really cold it takes longer to warm up and in summer it goes faster because of the warm around the pot, i use almost the same way like you do now , but i have shiftet to italien made jars and i was so happy because i can use forjars lid and rings on them and i get perfect seals it was really expenzive to order forjars lids using your code, but will say its the best invesment i have done , bless you for sharing and showing , with greatings from denmark when i crank my jars i use to place a antislip or place it on a silicone pad, so the jar dosent slip
Impeccable timing! ⚘ I have 15 lbs. of thawed frozen beef to can and here you are! THANK YOU FOR YOUR KNOWLEDGE AND MY CONFIDENCE.
Yesss!
I seen a few canners from Europe using this method and I kept asking for the name of this product and never got an answer from Melissa.
I've been following another lady Tanja. .and she uses regular jar lids.
Most importantly, she adds 1 tablespoon of 9% vinegar, double it if you only find 5% vinegar.
Also 2 bay leafs which both stop bacteria botulism.
And if you want a triple protection, cook for 10 minutes before eating
Another important thing is to hear that , POP unsealed sound like when you open up a jar. Our ball lids don't even have that loud pop when we remove the lids.
I've been following Tanja for over a year. I've never gotten sick and I've canned chicken with bone. Its 5 hours if you can with bone in.
3 hours for pork .
Food for thought; Why have people in Europe have been canning this way,especially during war times and had no electricity and no one gets sick?
I have to agree with you about the texture and color. I prefer water bath.
THANK YOU FOR GIVING THIS DEMONSTRATION .
CAN YOU PLEASE DO THE REGULAR JAR LIDS FOR US?
I have watched her also. How can I who live in hot climate prevent the fat from melting and may spoil my meat?
Thanks for this useful tip. So is it 5 with the chicken bone and lamb bone?
Or only with chicken please?
Thanks for your comment.
I am so sorry about your jar! I know how that feels. I have dome old ones from my mom and mother-in-law, and whenever one breaks, I cry! But your meat and potatoes and broth looked fantastic. I was so excited when you broke the seal on the beef! Awesome!
I absolutely adore this new series of showing how canning is done in other countries. Thank you so much for sharing!
Another great video. I never trim the fat. I started seeing videos from around the world. Everyone water bathed jars of food including meat. In one video, 1 UA-camr with millions of subs wb 1gallon jars of meat for 5 hours. Many around the world have jars that tip over and they don't seem bothered by it.
I have never seen water bath canning done this way. Very interesting.
I do the water bath canning where you submerge the jars in water to cover the lids 1-2" over top of them. So mine are with the lids and rings already on.
I leave some fat on my Meats for it will give it flavor and also help Preserve as well, just a thin layer. But be sure to wipe the rim of your jar well with vinegar to be sure that you get a good seal.
how long do you boil yours this way?
When I watch videos from other companies and watch them crimping, they move really fast so there’s got to be something going on because they don’t have a hard time doing it. Maybe you’re overthinking on how much cramping you have to do but they just go round and round quickly, and it doesn’t look like they’re struggling. Takes time to learn new things right. Appreciate your info on this water bath because I noticed that watching these videos and I think we overdo everything in this country and change things that have been done for how many years. There were no pressure cookers.
It’s ok, I’ve been canning with these kinds of lids for a long time now and it’s still a struggle 😅 My crimper is a little different though….there is something like a little maze on the top that goes in a smaller and smaller circle so it tightens automatically and you know when it’s all the way tight because you have reached then end of the “maze”.
You’re doing a great job!
Love from Estonia 🇪🇪
My family loves any kind of canned meat made into a cold sandwich. Like mixed with mayo, spicy brown mustard, seasonings and such.
I love your videos on water bathing. I never understood the 'why' of pressure canning - it literally squeezes your food to death. Thank you so much for taking the time to educate your audience on this widely-used canning method. So far, I have water-bathed ground beef and stew meat from chuck roasts. They both turned out perfect! I plan on canning ground chicken next.
How long are these jars good for on your shelf?
You're amazing! Thank you so much!! You got me started on waterbath canning potatoes when you were sharing Susie's methods. I havent skipped a beat! Your nails are beautiful & the jars/lids are amazing! Thank you for all of the knowledge, kindness!!! ❤
I am so thankful that you did this ! I have been so curious about there canning methods! The jars and lids are just beautiful and were drawing me in lol. Watching you has shown me that im just going to stick with my ball jars. This really is such a neat and fun segment. Thanks again. ❤️
Yes I like the lid and ring method! I’m a city girl. Taught myself to can and garden. Got divorced and left it. I miss it. It was a bother to everyone, sadly. Love the nails.
I love your channel and this new cooking series. There is something new to learn everytime I watch your channel. And I appreciate how you take your time going through each step in each process. Your instruction is clear and concise. Please keep the information coming! ❤
We water bath can in New Zealand too. It's how my mum and nanna canned food. They used to water bath raw pack only for 4 hours because they wanted to start the sterilization process once it was fully cooked in the jar. Your beautiful nails match your inner and outer beauty. Thank you 💐
Your channel just came in my feed and I am Very glad. I watch a couple from Aberbajazan and she water bath cans you may enjoy watching her No talking just doing amazing things❤
I really like those jars. It is good to know the many different ways to preserve our food. Thank you for sharing.
I really like watching Moja Tanja. Check her out as well. Enjoy watching meal prep in a jar.
Thank you for making this video. I was curious about this process. I would never do this after watching you! LOL It's like making work out of my work! You my dear are a very patient person!
Using the chair was a good idea.Thanks.
I just think you are awesome and brave! I would certainly give this a go! People are very closed minded about trying different things and ways and don't mind criticizing anyone who doesn't comply with there thoughts.
I like using one of those screen splatter screens on top when I use regular pot if I don’t have glass lid. I can see through easier to know my water level. I probably have to add water a little more often as it evaporates a little faster but maybe not as I’m not lifting lid
I got a giggle from the nail part, and I completely agree, but I hope you know you're a beautiful woman with or without.
I just love love love watching your channel! Have been watching you for ages! I also have been water bath canning everything. I am learning so much from you. I am 75 years old and my mom only water bathed, no pressure canner. I grew up in Ohio Amish country, so we learned a lot from them too back then. I watch some videos of a lady in Europe canning tomatoes in those big jars. I get my nails done every month! I am an avid gardener and I live alone so I have to do everything myself. The nails are my greatest pleasure. Lol. Thanks so much for all your help in this area. God bless. 💜💜💜☮️☮️☮️💟💟💟
I love the nails too but I get my feet done now that I’m older. My toenails look so nice in the dirt out in the garden. It makes me feel pretty.
I thank you greatly. Ive been water bath canning for several months. Am new to any canning, as Im following your videos. Having a large deep pot that I can place 12 quart jars, using a outdoor propane stove. Ive been doing larger batches due to limited time. On the weekends because I go to a job daily. What im doing is purchasing meats at present then canning, bulding a stock up, in summer harvest will be the vegatables I take from my gardens. So im working on a system to write down that works for me and a hybrid of a farmers almanac. I learned from my grandmother that she had a passed on from generation to generation of how our family had their system of off grid living according to their part of the world. Im an off grid dweller now, establishing a homestead, based on Amish ways and traditional ways we used to have. So your videos are very helpful in my experiemnet of living entirely off grid.
Very interesting video, always good to know how other cultures do things. I love my glass jars and lids with the Viceroy rubber rings. Reuse reuse reuse until those rubber rings wear out and then I'll buy some more but that will take a few years😊
I love your nails 💅 and your so right it in how we present our hands differently 😂
I love watching this type of canning in other countries! I’m glad you had opportunity to try it and share! Thank you! I can’t wait to see follow up on it. 😊
For me, since your water bathing the jars for 3 hours, I’d rather do it the Amish way, much easier. It would be nice to have pretty lids for the mason jars. These jars and lids are expensive as well. I do like watching the videos
When using your Jar Opening Tool Put A Coin on the lind in the right Place to Prevent the Tool From Puchering the lid. I saw this technique on RoseRed Homestead. I'm watching from Victoria Australia and enjoying your presentations and educating. ❤
I'm really enjoying your videos! I like this Amish twist to all of this! Thank you so much and please keep it up!
Thank you for sharing this, it’s very interesting how other countries preserve their foods!
beautiful nails and beautiful Makeitmake hostess. Thank you for this video
After I've cleaned my jars with very hot soapy water, I like to dry them in the oven at 150°C which ensures they are sterilised. Love your videos by the way. Watching from NSW Australia. 🇦🇺
You're very informative AND sweet...love your nails!!!
Aloha! Wow, that's the first time I've seen a crimper. That's cool🤙
Thank you. I find all the different ways so interesting. I love all the traditions and history you tell us about. I think it turned out beautiful and it doesn’t look over cooked. It actually still looks raw to me lol. Beautiful ❤ ~ Robyn
The channel by My kitchen Tanja uses regular twist on lids and no crimping. That looks like hard work. So many ways of canning! I love all your videos and thank you for them.
Some of her videos are missing, I’m not sure if UA-cam took them off. There was a good one of potato’s.
@@potato6658 there's another channel that's also MIA (spoke Serbian I think)where she did canning in hot oven - 90C 90min for long term storage of flour and rice etc. She also did potatoes etc. Guess somebody complained that it wasn't govt approved recipes. I was trying to find her channel to see if she covered the jars with water or just neck high with the potatoes (lid on boil 3 hours also 1 spoon of vinegar in jar)
similar channel but differnt lady all together
@@trevor5290 that was the same one, but there are videos missing that’s why you can’t find them. Good thing I remember what she did, so I don’t need them anymore I guess. But it was nice for others to see.
Always a pleasure to watch and learn from you and your channel. Thankyou.
Great video !! I learned a lot !! Thank you
Thanks for this video. I am just beginning to research food preservation.
I love the waterbath method. I’ve seen videos from other countries. My niece is just getting into canning and is TERRIFIED by pressure canners. I’ve been sending her your videos to her. Ty for this series.
I love your channel. I love that you do different Canning. Methods. when you're using the Ukraine method with those of lids. I would put a silicone mat underneath it .❤ .I find it hard to find jars and lids
I have never seen a lid crimping tool very interesting.
Thanks for bringing in the new canning techniques....
I love how real you are! I know I'm the same way when I go get my nails done!! 💅 I think it's because I feel more feminine and sassy 😂 Thank you for everything you share ❤️ I learn so much from you and enjoy your channel so much 🤗
Water bath canning is perfect for me. Thank you love your videos
Grandma use to say sealed jars explode placed lids and natural bonded seals for just the right marriage for the ring to be placed.
Watching this video makes me thankful that I have the USDA system to rely on for safe canning. This looks very difficult. I agree with you that it looks more appealing in the jar, but I guess I would rather feel safe with what I'm canning rather than having pretty jars on a shelf or more tender meat to enjoy. I don't think I could feel safe doing this, even though I do find it interesting, and the jars are, indeed, beautiful. I really do love the lids. I wish we had more colorful lids to choose from. Pressure canning does seem to take away from the taste of the product, but at least I can feel confident that it will be safe to use. I thank you for sharing.
I agree! Once the “science” is understood these methods feel like playing Russian roulette with my family’s health. Canning has gone through huge changes since it was first developed around 1812. I call it progress and don’t understand why people reject progress when it comes to food but will accept progress in other areas.
@gingermiller5872 some of it is people aren't dying from these methods so if it isn't broke, don't fix it. What the USDA doesn't tell you is there is a time component to botulism spore death. When I did some basic searching, Ireland has published online that spore death occurs after 3 mins sustained temp at 250⁰F. At 240⁰F, it is longer. As you reduce the temp, the time has to increase and I believe it is on a curve. It is possible to destroy the toxin but that is an inconvenient truth. If it wasn't possible, the Amish wld be dying by the hundreds or thousands every yr from their home canned waterbath only foods. At some point the sheer amount of data, thousands of jars canned per yr by thousands of Amish families for 100 yrs works out to more jars than the USDA has ever tested. Yes, science can be used for good but people also lie and there are people doing the science so it isn't infallible. It just comes down to millions of jars consumed without incident has to become more than anecdotal evidence at some point to support methods other than what the US Govt sanctions. Will I still PC things? All the time. Will I appreciate knowing how to use other methods in a situation where I don't have access to a PC. It's fine to choose what makes you feel safest but I do still feel we need to acknowledge that it is possible other methods that aren't killing people are safe also without the judgemental type statements like saying you don't get why ppl don't just follow the science. Bec the science isn't testing everything, 100 yrs of evidence isn't just anecdotal, ppl aren't perfect, and ppl lie. That's why. 🤷🏻♀️
You can waterbath can with normal american style cans as well. I for one am glad I have came across this and other channels. I had been questioning pressure canning for a while.
When you actually look at the science of botulism it litterally only takes 212° for more than 10 min to kill the botulism spores. They say 240° because that is the temperature that it is killed basically instantly, once it has reached 240° its been over 212 for waaaaay longer than 10 min. Its just like with yout thanks giving turkey they tell you to cook it to 165° to kill salmonella. What they dont tell you is that salmonella dies at 140° after its been that temperature for more than 26 min. Of course 140° is a inedible texture, so 150 at the breast is a way better product and it has already been at a safe enough temperature to kill salmonella for multiple minutes. I use that example to show that all of this stuff is on a sliding scale. The USDA guidelines used are basically to get the most absolutely foolproof product in the quickest amount of time. There is garanteed a large margin of saftey in there as well. Where pressure really does start to make a difference is at altitude where your boiling point drops.
Well to each their own. Sometimes it really does pay to do some extra reasearch into the why behind something. Especially when you have people telling you the product yeilded is far superior.
I would like to add that although the bacteria itself can be killed by boiling for ten minutes the “spores” that develop into the bacteria require the higher temperature and pressure to be killed. From the World Health Organization: “The vegetative forms of bacteria can be destroyed by boiling but the spores can remain viable after boiling even for several hours.“ And yes, infection is rare however without prompt treatment a patient can be paralyzed or even worse die! Personally I believe we have rare incidents because of education and progress in canning methods.
@iberg9429 spore death occurs in 3 mins at 250⁰F, longer at 240⁰F, etc. There is a time difference and I don't have the kind of time it takes to process things for 3 or 5 or more hours. Boiling for 15 mins above 180⁰F kills the toxin that makes us sick.
Hi there.
For your crimping your lids to the jars on the chair. may i suggest a level raised wooden stool, so that you have the height you need, the sturdiness of wood for pressure weighing on it as you crimp, and it being level as well, so your jars are not at an angle. It might help a bit.
Hello from Sweden! I don't do Slavic method, I use mason jars with lids under water, but I just wanted to confirm: I don't factor in any altitude, I wouldn't even know how to go about getting this information, and I do can my meat for 4 hours, just as a safety precaution. What's one more hour when I'm doing it - better be safe and get a good result. And I put water in with the meat. Potatoes I just do for2-3 hours though. Anyone else water-bath can them too? We do not have pressurecanners here, so this is the only way to go; just relying on generations before me managing without special equipment, some even doing it in their backyards in plastic bags over fire. Keeping it simple. God Bless You and your family!
Wow the meat looks so pretty and pink in the can…I was expecting it to turn grey for some reason, I would love to try this. Thank you for your awesome videos, you’re so thorough and adventurous and gracious…much admiration ❤!
Love you so much! This was such an awesome video 🤗
I love your videos and think this method of canning is awesome! Thank u!
Hi Leilonie! It’s been a while since I’ve caught one of your videos. I’m happy to see you are still making content! I’ve never seen that jar system before, but am curious about them. I’ll check out the link you mentioned. Take care!
Thank you so much for taking the time to share this knowledge. Im seriously digging this channel
Also from Germany. Although I am all for waterbathing, I would not dare to do a raw pack.
I would, however be interested about how long your raw meat preserves are actually viable.
I am absolutely open to new results!
Mine have never been tested for more than a year, simply because we eat them 😊
Fruit, I can attest to. Our great aunt water bathed gooseberries shortly after WWII. We opened a jar aound 1995. They were perfectly edible... but they tasted like sawdust!
I just love this! Thank you for bringing us this information
I think you may be over thinking the crimp. The lid seals on the very top of the jar and as you roll the metal lid around the curvature of the jar it pulls down on the lid making the seal extremely tight. Yes, I too would like to see a perfect crimp, it just looks professional.
What a surprise today!..
I have been looking for these jars for 2 years. Bravo! Love the nail humor.
This is a fantastic series! Thank you for opening our eyes to all the different canning methods. Definitely going to give water bath canning meat a try.
I love it! Thanks for doing this video and love your nails!
Your such a delightful spirit! Love the content and the reminder for a pinch of self care was heart warming. By the way your nails look fabulous ❤ 💅
I am loving this around the world canning series. Keep them coming!
Very interesting, I’m slightly surprised at how pink the meat is after cooking for so long !
@makeitmake I saw in a soviet canning video, that they can bone-in meat for 4 hours bc of the bone. And low acid veggies for a teaspoon or two of vinegar added.
Thank you for your charming presentations. You are a joy to watch and very informative. I almost imported a pressure canner (you can't get them here), but this method makes more sense. Thanks again. Love from Australia. 👋❤🦘🦘🐨
I truly love this video ❤ I have been watching people from other countries can their food all by water bathing. Thank you for sharing your hard work. PS..I absolutely love your nails ❤❤❤
They are gorgeous. ❤I have a a couple of green jars. I don’t use them. They’re old crown mason jars. ❤️
Watched an older video of you dry canning beans. That Atlas Mason jar is from Classico pasta sauce. You definitely can reuse it!!!!
I did notice the nails! They look fabulous! You’re such a beautiful lady. You should never feel bad about yourself! Much love and thanks for sharing canning techniques from around the world.
I discovered your channel today while searching for ways to preserve foods without a pressure cooker. The Amish videos were very intriguing and piqued my interest, raising a question. When cooking a meal, does your friend have a standard technique when using her canned goods that further reduces their risk of botulism? Such as everything has to be boiled again for a certain length of time.
Awesome
Thank you for sharing this system with us! I have seen it in videos but not much was ever mentioned how they do it.
I would ask my husband to give me a hand too. It's always nice sometimes extra hand , but the chair method is wonderful. I would put a silicon mat under that. Might help you a little bit. great job.❤
Blessings +++!!!
You are sooo helpful!!!
As I understand it, destroying a pathogen requires a combination of temperature and time: Apply a higher temperature and you destroy it in less time. Use a lower temperature and it takes more time. Water boils at 212 at sea level. In Denver, for example, water boils at only 202 degrees. Perhaps the folks in countries that water bath for longer are doing it because their boiling water doesn’t reach the same temperature. It seems possible that a pathogen that must be subjected to 212 degrees for 3 hours must be subjected to heat for 4 hours if the temperature is limited to 202 degrees.
Is there any reason this method requires the alternative lids? To the extent I am comfortable with the water bath method (I am), could I not do it with Mason jars and the lids and rings commonly used in the USA?
Thanks for making these videos and sharing them with the world.
Very curious of the same question! It is meat cooked in basically in an open jar for a long time, then is sealed at the end stage and it is metal to glass seal no ring! With our American gasket type system they would not seal if any food would get on that rim it would be tough to keep that rim free of food. If you put the lid on the jar as we can in america before you cook the food, would the seal fail under that long of cooking time? Very interesting!
It might help to have a piece of grip shelf liner to set the hot jars on when crimping.
The nail thing made me laugh 😅 Thanks for taking time to do research and demonstrating this method for us. I’m looking forward to learning more. You’ve become one of my favorite UA-camrs since finding your channel! (heard about you from the channel Celebrating Appalachia in her History of Food Preservation video) 🫶🏽
I just love you! Ty!❤
I love how your in love with that jar 🫙😍❤
Thanks. Great video.I will continue to waterbath everything but I think I will stick to American jars. I had no idea that crimping those jars was so hard.
As a rebel water bath canner, I enjoyed this video. I noticed you didn't add salt or vinegar for longer shelf life. ❤