Bath Canning Ground Beef?

Disclaimer: use this method at your own risk!
I know opinions vary on every method but the fact is
Appalachia Bath Canning been around long before the pressure canner and was the only method I've seen done from since I was a whipper until someone bought granny a canner, (I was about 9 or 10 years old) now she sure didn't trust the pressure canning, and neither this new method of the canning, she sure didn't trust the whistling under pressure...so it was done by way of a wash tub by the Boys (dad and his brothers) nearly up until the year before she passed 1986 she still had wax and wax papper covered canned jelly but when it came to the pressure canner that chore was up to the Girls as granny didn't want nothing to do with it....bath canning folly: Funny thing is, she get angry when we'd want to use her linens to wrap jars, that we thought were past thier life expectancy but to her was still good but the tub Bath was all she knew....so we didn't fuss...besides, no one complained when we ate her meals and the jelly did taste better....
never the less no matter what method you use Bath or pressure, always take every precaution to assure quaily safe food, as carelessness could make it your last meal...Botulism Bacteria is very real children its odorless and tasteless and if not treated immediately, can and will cause death.....

[@Mercedes65]

This is very similar to the Amish water bath canning. They put cold jars in cold water, bring it to a rolling boil, and once it starts boiling, begin your timer for three hours. I’m going to try water bath canning.👍🏻

[@mountainbushcraftersallian8654]

I had done potatoes last summer, they're all gone....I hope this year to do alot more of this kinda content here....jellys and such...

[@andrewmerritt3322]

Great job love it

[@AliMackMechanical]

I have heard of the old timers talk about doing this to persevere meat before I have never seen it. I my Grandfather told me about curing fish herring and Salmon. He was a big Fisherman. My uncle on the other hand made Black pudding I used to love it. Still do like black pudding but my uncle is gone more than 30 year's ago now. There's a local man who makes it but it's not as good as my uncle's lol. Thanks buddy.👍

[@robertw31968]

I've been wondering if you can do this. The reason why is I can't afford a pressure canner right now and all I have is my mom old water bath canner she gave me years ago. Thank you so much for this video sir.

[@mountainbushcraftersallian8654]

I sure appreciate you....

[@robertw31968]

​@@mountainbushcraftersallian8654 thank you sir I appreciate you and your channel!

[@GrantMcIntosh]

Don't want any bacteria. I like your method. 👍🍻

[@mamabear1260]

Does hamburger taste better WB than pressure canning? I have pressure canned hamburger and it tastes terrible and changes the flavor of anything I made with it.

[@DanAnderson_TheMaddestShredder]

Love you Big Brother Your so coolio. God Bless you brother

[@bryandrums32]

This was pretty cool!!!! I’m learning 😊😊😊😊

[@billymccoy10]

I don't boil my seal either ole buddy! You can't hardly reuse them if you boil them the 1st time because it take so much of the glue off.

[@paparomesoutdoors711]

Enjoyed the video brotha, but did you not use lemon juice?

[@MarkJLarsonOutdoors]

That's a great process brother! I've never done either but have watched my mom can tons of stuff! Thanks for sharing Fam!

[@eveningprimrose3088]

"Finger tight" kills me. Every canning video includes this term, but it is funny. Like, as opposed to oil filter wrench tight? Lol.

[@mountainbushcraftersallian8654]

😂😂😂👈

[@samsien9105]

Our Ancestor never have pressure cooker back than to do that, only water bath, they live, just do the right ways.👍👍

[@mountainbushcraftersallian8654]

Exactly Sam...those folks knew how to survive for sure

[@MtnAngel917]

no like button to hit...

[@GunpowderBeauty]

Great video been looking into cannin meats thanks for the great info

[@deborawiliiams4864]

How much lemon juice ?

[@mountainbushcraftersallian8654]

I add a table spoon per quart and teaspoon to a pint

[@deborawiliiams4864]

@@mountainbushcraftersallian8654 ty sooo much !!

[@brendabaxter5060]

I’m 72 and this is the cookbook I had also,but never canned meat.thanks

[@REAPERMILITIAOUTDOORS]

Gettin shite done.👊💀

[@mountainbushcraftersallian8654]

Awww My MOFO BROTHER

[@garyssprinklerrepair]

Great catching another video, this was cool

[@mountainbushcraftersallian8654]

Brother 👈👈👈🍺

[@kentuckytrapper780]

Where's the beef?????👍

[@whatever-ql5ns]

In the jars. Looks like ground beef.

[@mountainbushcraftersallian8654]

Yup

[@sharingthebounty2488]

I thought you had prepared three jars. I only saw two finished. Where wss the third jar? Were you supposed to add vinegar or some other acidic in there since meat doesn't have acid?

[@mountainbushcraftersallian8654]

Add salt and lemon....I only added salt....I ate one jar 👈

[@shannahonea714]

Great info thank you

[@LIFEONWHEELS10]

First

[@mountainbushcraftersallian8654]

Always....

[@UglyDogLures]

Great info Roland thanks bud