Canning Meat WITHOUT A PRESSURE CANNER!!! The Method We Have Used For 3 Generations
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- Опубліковано 21 гру 2021
- WARNING! there are real risks of Botulism and Death with this method! If you try this at home do so at your own risk and consider these links below to inform your decision.
www.mass.gov/service-details/...
and the official USDA warning
" Pressure canning is the only recommended method for canning meat, poultry, seafood, and vegetables. The bacterium Clostridium botulinum is destroyed in low-acid foods when they are processed at the correct time and pressure in pressure canners. Using boiling water canners for these foods poses a real risk of botulism poisoning.
If Clostridium botulinum bacteria survive and grow inside a sealed jar of food, they can produce a poisonous toxin. Even a taste of food containing this toxin can be fatal."
The risk appears to be reduced if you fry the meat for 3 min before serving or boil it for 10min. and don't feed it to infants. Our Human bodies have become less resistant to bacteria over the past 50 years so what was a lower risk a generation ago, is a higher risk now. Please take the time to make an informed decision on this. There is also a higher risk of problems at higher elevations, so please look into that as well. I hope this helps and stay safe!!!
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We might seem insane for doing this without a pressure canner, but our families have preserved meat (venison, beef, bear) for 3 generations with no ill effects....EVER!!!
Roger goes through the process he does and this meat stays preserved for up to 2 years.
One great thing is that if we lose power, we still have meat. Forget to take dinner out of the freezer? No problem. Pop a jar and make dinner in 10 minutes! This is Old-School Convenience Food!
Not to mention DELICIOUS!
THANKS FOR WATCHING!
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Follow Up Video (Roger answers questions you guys brought up in the comment section of this video)
• Canning Meat WITHOUT A...
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I know this is an older video, but I get so tickled at the know it all canners that scream you can’t waterbath that! What the heck do they think other countries do…a lot of countries don’t even have pressure canners…. Thank you for sharing your knowledge and how people have canned for years before the government got involved
THanks for the comment! yeah it was a little risky making this vid against the grain of popular science. but since 3 generations of my family are not dead, and we just had canned meat for dinner last night, i think its worth mentioning this method. I'm hearing in the comments, however, that above a certain elevation, this does not work. i still gotta learn more about that.
Hi, would you happen to know if this method works for raw Turkey as well? I do not have a pressure canner/cooker but would like to put up some extra meat. Some have mentioned that it can be done with chicken also..
@@scottb.9369 I cant say for certain, i have heard of people doing chicken, i suspect it would work the same, but ive only done beef and venison myself.
I saw a family from Kazakhstan do it this way. What happened before pressure cookers came along?
@@delorean777 WARNING! there are real risks of Botulism and Death with this method! If you try this at home do so at your own risk and consider these links below to inform your decision.
www.mass.gov/service-details/botulism
and the official USDA warning
" Pressure canning is the only recommended method for canning meat, poultry, seafood, and vegetables. The bacterium Clostridium botulinum is destroyed in low-acid foods when they are processed at the correct time and pressure in pressure canners. Using boiling water canners for these foods poses a real risk of botulism poisoning.
If Clostridium botulinum bacteria survive and grow inside a sealed jar of food, they can produce a poisonous toxin. Even a taste of food containing this toxin can be fatal."
The risk appears to be reduced if you fry the meat for 3 min before serving or boil it for 10min. and don't feed it to infants. Our Human bodies have become less resistant to bacteria over the past 50 years so what was a lower risk a generation ago, is a higher risk now. Please take the time to make an informed decision on this. There is also a higher risk of problems at higher elevations, so please look into that as well. I hope this helps and stay safe!!!
The only thing I would do is to put some vinegar on a cloth and wipe it around the rim of the jar before putting the seal on to insure there is no fat or meat residue that could compromise the seal. This is a GREAT video! Thank you!
Thank you i did not know that. i will do that from now on! thanks for watching!
Good idea to use vinegar
No need to do that
It stops anything getting caught and going off under the rim of the lid
I was wondering the same thing about the bacteria growing from where the meat touched the lip of the jar
Our family is Amish and we do it this way... Many generations have survived
On internet?
That’s confirmation for me. Thanks
I think "pressure canners" were invented around the same time the US denied using the metric system. My granny just boiled stuff in glass jars sealed by rubber bands & turned it around when done. Everything was eatable no problems for 5 years or so. I always liked the writing on the jars, it had something of going back in time.
thanks for the memories
Our Ancestors managed without USDA guidance. I wouldn’t be here if it didn’t work. They lived long healthy lives. Thanks for this video! That’s how they made their own “fast food”. So much healthier than a drive thru nasty meal.
thanks! and yep if the usda told us all the truth about fast food.... everybody would be canning venison
Roger's Rigs the government wants people depending on government. So many agencies to get permission from to even blow your nose !
@@RogersRigs I making vegetable soup. Any suggestions on time/method:
Coen cob broth, tomatoes pureed, mixed vegetables from freezer bought from store has whole kernel corn, green beans, carrots. Then onion and potatoes added.
The lifespan of 99% all you ancestors was ~40 years before the 1800s unless you are descended from nobility.
Actually, the leading causes of death for our ancestors was hygiene and food borne pathogens. But I get it, with some common sense one can avoid being culled from the herd.
I love how you get right to it and cut out the fluff. Great channel!
Thanks so much! and thanks for watching!
Me too. It was accurate, fast without any hassle.
Great video I agree.
We years ago always canned meat this way, but for 4 hours, once water starts boiling.
No one ever got sick or died from canned meat using hot water bath method. Like you showed; once the jars are in the water, then water boils, is when you start your allotted canning time. If water starts getting a little below lids, add boiling water. Always have water in kettle heating for this purpose. I haven't canned in years now, but I miss it. To much fear mongering to push towards pressure canning.
Thanks Pat, Yes. in think this is 99.99999 % safe but the world has really focused on the tiny chance nowdays. thanks for the comment
Yep 4 hours for me and use 2 bullion cubes in place of salt
WRONG, no matter how long you boil it you can't kill botulism, that takes a temperature of 240 degrees. Boiling water can't go over 230.
Gotta make people spend money on special pressure scanners somehow.
Good to know this information. We did all this when I was a kid, swore to never do it again when I left home. But now that I am retired learning it all over again LOL
Neither my nor my husbands grandparents used a pressure canner to can meat or vegetables. Funny how generations have made it without those high priced pressure canners!! I was taught to can with just a regular water bath canner and no one EVER got sick from it. Thanks a lot for the video!! Now I'm ready to try meats too!
Awesome @Sandra Harris, it is good to see that othe families have done this too. It has worked for 3 generations of our family. Thanks doe watching! 😊
All the people that died can't comment, "i died it doesn't work". Kidding!
My grandma died. It doesn't work.
Nope. Just kidding!
Well, the ones that died didn't continue for generations
In my country, the difference between canning salt and kitchen salt is iodine content; when I made the mistake 2 years ago of using kitchen salt, that has iodine, the pickles went to mush after 3-4 months. With the canning salt, I recently opened a big jar of pickled cucumbers from June 2021... all of them had a nice crunch
Awesome. thanks for the clarification and nice job on the Cukes!
Even if the table salt does not have iodine in it, it has a chemical to keep it stable. I used it once and it turned the vegetables black.
Thank you for this advice
I wish I knew how to harvest salt and all the chemistry to refine stuff. I need to study chemistry. You inspire me. New sub, thanks algorithm.. I both hate you and love you 🖕 🖤
My Great Grandmother, Grandmother and Mother all canned meat similar to this. I was born in 1970 so apparently this method works.
i think so too. thanks Jeff
Finally someone makes sense!! Im new to canning and wondered why everyone says you have to follow what USDA say, you need a pressure canner. If thats fact then how did our ancestors can food! Thanks to your video i feel safer water bath canning
thanks for watching! Still reason t be careful. If you live at very high elivations, it can be less effective cuz water boils at a lower temp but i live at 800 and its fine. there is still a chance that you cant kill the botulism but the USDA does admit that you can kill it when you heat it up before eating. We alwas simmer it in a pan before we eat it. cold venison would be weird anyway. be careful, but yes i do think there is a way to do this Quite safely!
Sure, water bath canning is great for pickled foods and high acid foods, jams, jellies, etc. But whatever you do don't water bath meat. Just go and get a pressure canner. I actually prefer this over water bath canning anyways, as you can do veggies and such as well, and once you taste your own homecanned corn, for example, you won't go back to store bought!
@@cm9743 Not everyone has $600 floating around to get a pressure canner otherwise i would hence why im trying to find other alternatives to store and preserve food.
@@missbexx2139 No, I am not talking about an All American, yes, they are indeed very expensive. I have a very plain jane Presto, bottom of the barrel, without an gauge pressure canner that has just a regulator. I paid about a little over $100.00 for it and it is one of the best purchases I have ever made. I use it even on a smoothtop glass stove. And there you have it. Happy Canning!
@@missbexx2139 presto 01781 $160
My grandmother canned meat years before she got her first pressure canner. Had one of the old oval canners, filled it with jars and water, then boiled the jars for 3 hours. Just DON'T let it go dry!!
My grandparents on my dads side did this every year. During the winter trapping season . Our favorite canned meat in the summer was beaver. Grandma added it to white gravy and biscuits. With potatoes on the side . Really miss them . Grandma battled lue gehrig disease for several years before she passed .
You ate canned beaver?! 👍 When I was a kid, we skinned out a couple beaver and ate the meat. It was big enough, we had to cut it in half. We actually saved it for a Thanksgiving dinner. My mom marinated it in a port wine sauce. It was absolutely delicious!!! We had also done the same with racoon. Had to watch how much you ate tho. Very rich in protein.
Thank you so much for your comment! It brought back great memories of days gone by. 😊 P.S. Sorry to hear about your grandma. 😢
I have a preserving book from the Australian Equivalent of Ball/Mason manufacturers from the 1950s everything was water bathed, meat, low acid foods - they need to be "bathed" longer and when you go to use it had to be fully heated through before eating. We dont even have domestic pressure canners in australia, only those that can afford to import from the US, same as freeze dryers
INtresting! yes you kill even more stuff when you reheat the meat. thanks Ingrid!
Canning isn't a big thing in Ireland but most of us that do can't afford to import the American canners, it's water baths for us too.
I've been doing this for years! Taught to me by my Grandma! Couple different things we do is we use fatty bacon on the bottom of the jar, pack the meat and then more bacon on top. add in the salt and you are good. We also boil the jars for 5 hrs. Never had aan issue. Keep the videos coming!
Don't forget to clean the top of the jars with mild vinegar n water solution, before you put the lids on.
YES i did forget that in this vid. THANK YOU! that is an important step.
I finally found someone who also use's the Hot Bath method. I have a pressure cooker that my Father gave to me, just before he passed away. I have never used a pressure cooker and actually I am afraid of using it. I have never canned meat but that is why I typed in Water bath's for meat. Thankfully it brought me to your site. I have candied beet's that I canned 8 yr's ago and they are still good!!! I am sure ppl would say "THROW THEM OUT". I Hope I can find more video's like this. Thank You!
THANK YOU VICKI i really appreciate the encouragement. I hope your caning goes well. THERE IS A HUGE WEALTH of information in the comments that go a lot deeper than this vid does. i have learned a lot. but this is still the basic method that works well for us and as im finding out thousands of other people
The advantage of pressure canning is it takes less time and fuel . Water bath takes at least 3 to 5 hours to process 7 quarts. Pressure canned 7 quarts just 90 min. With all the safety features now days pressure canning is safe. Start with canning plain water, 1 you learn to can 2 you’ll have sterile water for first aid needs. Win win!
Thank you, it took me long to find you again, just by remembering that in your video you made it just easy. You just need a pot to boil, an a stove. it's an easy way instead of sophisticated ones of buying this, that and those. As someone said in a comment, this is an old way and people survived. I agree on that and in addition look at all the cans we buy at the store, they last a long time, therefore, why no to save a lot of money by doing yourself. Now, I save all size of glasses and keep them for my personal canning. My pantry is getting full seccions with canned food while my fridge keeps on looking empty, my fridge is now too big. Wonderful video and thank you, you had saved me a lot of trips to diffrent utencils stores.
THANK YOU for watching and the encouragement. sounds like you are really putting up some food!
My grandmother never used a "pressure canner" she used a water bath method and we didn't die. Her rule was to boil it for 2.5 hours and it's good.
mine too! she lived to be 98!
Thanks for posting this video! I used to can stuff when I was a teen/twenty-something and it was all hot-bath canning. But researching canning meat, they're all telling me to use a pressure canner.
When I was about 12 or 13, I ate canned beef for the first time. My great grandma had made it about 20 years earlier. There was still a good supply of it and none of it was bad and it tasted amazing! I don't know if she had a pressure canner - I've asked my aunt if she knows, but I suspect she didn't. The way you can is the way I have canned too... sterilizing the jars and lids, whereas those advocating for pressure canners don't. No wonder they have to use a pressure canner!
Great grandma's meat had a layer of congealed fat on top of the meat under the lid. The beef I have is very lean so I will probably add some rendered tallow to the meat before canning it. I think it will help with the sealing of it and add to the flavour somewhat.
Anyway, yes, I know the risks, but I am with the other commenters who ask how this is done in other countries without pressure canners and government regulations, and they don't die. 😀
And I have subscribed to your channel to see what other topics of wisdom you have to share. 🙂
THANK YOU thank you! great stories and thanks for the sub!
Uh. The reason it's beneficial is because it will reach 240°F, which will kill botulinum spores. They aren't killed by boiling. It's a rare circumstance but the consequences are swift and severe . But you do you
I always water bath canned field peas, green beans, squash etc just like my grandma taught me to do, until all the fuss about pressure canning. So I boight a pressure canner and canned my field peas but they looked burnt to me. Water bath canning was good enough for grandma and it's still good enough for me. I do use my pressure canner too but people go insane telling me the usda or fda blah blah blah but it never killed any of us cause still here!
yeah its hard to make a real-possability-of risk decision in this culture. I'm still a little scared that someone will watch this and die of botulism. I really think the risk is low, but as they say in dumb and dumber "your saying there is a chance" From what i have learned the risks are higher at higher elevations and if you do not reheat the meat before eating. but i don't think the risks are super high. THANKS FOR WATCHING AND SHARING
The same USDA that pushes NGO Toxic spray of Roundup in our foods 🙄
They're owned by the corrupt government just like the FDA, NIH, HHS, Big Pharma Lobbyists owns DC now!
it is funny what is considered safe and what is considered dangerous!!
@@RogersRigs at the entrance to Disneyland there's a big sign that shows the infamous Prop 65 warning. It says that Disneyland will give you cancer (just like everything else.)
Definitely hard to make good risk/reward decisions in this culture!
The neck is great as a roast. Venison neck roast for Christmas is a tradition in our family.
Hard to beat venison around the holidays! Thank for watching @Lyssa G
This is exactly what the Amish do. They water bath everything. 3-4 hours and reuse lids up to 6 times. Only thing you dont do which you shpuld is after filling jar with meat is wipe a damp vinegar cloth around rim. It gets any fat or debri off so you wont get a failed lid
good call. i missed that in the filming. thank you!
Thank you for this video! Here in Sweden we do not use pressure canning - I am not sure anyone in Europe does, because I can`t even by one. Though in my old recepies they can meat that are already boild or fried , I have not seen any raw meat recepies. Anyway - You made me confident to use these recepies.
Wow! So greatful to have found this video, thank you so much, in my country New Zealand you can't even buy pressure canners! We have to get I ported from Australia and they cost $485 🥴 no thank you haha, so honestly a big thank you for helping me start my journey and to encourage others 👍 God Bless
Glad it was helpful! and God bless you as well!
I am in nz what one did you order and did you need a power addapter
@@jjtruth271if its from Australia you shouldn't need an adaptor
I bought a presser canner a couple months ago but have only ever don water bath canning… jams and applesauce BUT I want to can meat before any more of it gets so freezer burned that no one wants to eat it 😢 honestly, pressure canners scare me 😳 so I’m gonna sell my new canner and stick with water bath canning my meat with Redmond’s Real Salt 👍🏼 thanks so much for the video! I just found your channel literally today… I’m your newest subscriber 🤗
@Danese.Kristi aka MIMI, Awesome! Thanks for watching and subscribing. Glad you enjoyed the video and the information. Lots of great questions and conversations have started in the comments below. Check out our other canning video too. Thanks for watching!
My Dad gave me an easy banana pepper recipe when I was in home economics. My assignment that I forgot about until late Sunday found him and a neighbor in the neighbors garden about 10 pm. I was to bring a recipe, a jar, lid and ingredients to cab a jar of something. Dad's recipe called for the peppers to be washed, seeds out and place in jar. Heat the vinegar, oil and water to boiling. Add salt. Then boil the jar in a regular pan for so long and let cool. My teacher said you can't do that. I said you told me to bring my recipe. That's what it calls to do.
My Dad and grandma and I have canned peppers, tomatoes, green tomato relish, green beans and such without a canner or pressure cooker.
My husband grew up on a farm where they canned meats and a lot of vegetables. He saw me use a regular pot and claimed we die! Still here. Lol. Taught him a thing or three.
I'm glad to know in case the crop hits the fan that you can process meat this way too! Thanks!!!
I have to be honest, this was perfect. Straight to the point and no pressure canning.
Was looking for a video like this. Thank you so much.
We LOVE having canned meat. I'm still paranoid to water bath can, but it's good to know that this is a possibility. Thanks!
Great segment. 3 tips that I have is check and lightly tap each lid occasionally to see if any have popped - then throw out contents if popped. When you open the jar is it bubbling? and smell - although botulism does NOT have a smell - something will smell off. And always thoroughly, thoroughly heat through. I was in Poland about 20 years ago and all the Babchka's (Grandma's) had canned pork in jelly and it was delicious and they ate it cold too lol and no pressure canner in sight. No one was dying - it's what kept them alive for generations. One home we went to in the country side had installed hot water only about 7 years before we got there and the homes were still heated by the cast iron stoves. I do recommend a pressure canner anyhow if you are so inclined.
GREAT tips. thanks Nadine, wow! what an interesting experience in Poland. I appreciate your stories. in real experiences is where the real truth is.
This is the video I've been looking for! I am a mobile dweller living and cooking the slow way. I'm now looking to get into canning and preserving my meats right here in my van. Thanks!
Glad it was helpful! enjoy the open road! im planning a road trip with the family this spring. any recommendations as to where to go?
thank you for your practical no-nonsense approach, you have a new subscriber
Thanks for the sub BRIAN! we have a lot more vids on preserving food. particularly meat. and some more homestading stuff coming out soon! let me know if you have any video ideas!!
I just watched a video from a family overseas and this is how they canned their meat. The only difference is the steamed their jars over a tea pot and heated their canner over charcoal for 6 hours. Loved the video.
wow! that is hardcore. im sure that a modern pressure cooker is safer. but not sure how much safer. thanks for the comment!
I think that's the same video I watched where they boiled it outside in a big iron pot.
In many of those countries they still store the end product in a cellar that is just about as cold as a refrigerator. People need to take that into account when watching these sort of clips.
They steamed their jars over a tea pot????
@@Jan-qq9xc yes to sterilize the jars they held them upside down steaming the inside of them.
Great step by step, brother. I've always frozen my game meat, but my neighbors can it, and I can see the advantage of doing that if you were to lose power.
yep once you try it, you will do it again. it is really tasty and convenient
Thanks so much for this lesson. Very concise presentation. Bravo!
@Emily Davidson, thanks for watching!
Great video. That is how 3 generations of my family has done it.
I don't do meats or hunt but always like watching your vids. A super merry Christmas to you and the fam. Happy birthday Jesus.
Same to you! we certainly have a lot to celebrate. as things get darker, Jesus and his TRUTH sure shines brighter! thanks for watching !!
@@RogersRigs AMEN! Soon and very soon.... Hallelujah!
Great video! Back in the day no one had pressure cookers. It is nice to know that there are options for preserving your food for times you will really need it. Also, I see no dead people commenting so I believe we all lived lol
ha ha ha thanks. actually a few people did comment that they died,, but im suspicious
@@RogersRigs lol highly suspicious
But they voted. LOL. 😆👍🏻
Glad this popped up in my feed. I do a lot of pressure canning. This is great to know that this can be done. Thanks for showing.
You are so welcome! thanks for watching
I subbed because you sound like fun and you give pertinent information that keeps my attention. Great episode, will stay tuned in. #Keepupthegreatwork
I appreciate that. Thank you! i see you are into gardening too. we have some garden vids on the channel
In germany a double boil 24h apart is recommended, a rolling boil for at least 90 mins for anything low acidity or protein rich like beans and meat, meat sauces and so on. No pressure canners easily available here unless for commercial use and those are too big and expensive for most home canning projects
interesting! thanks for the info!
I like that, thanks
Never heard of doing it that way until now, but that makes a lot of sense! Such great tips in these comments! I love hearing how others around the world approach food preservation.
Wasn't expecting to be laughing ! Thank you 👍🏼🦌🇺🇸
Glad you enjoyed it! thanks for watching!
Gidday Roger from Australia!We have come over to you from our good mate ,Don,Bucktales Adventures…loved this video ..will be doing this for sure!Lynne and Wayne.
Giddy Lynne and Wayne! thanks for watching. I Have really gotten to appreciate Don as a you tuber and a friend and I've been enjoying your content as well. glad to finally meet :-)
I'm NOT gonna comment on your closing statement.......but
I love this! I have a pressure canner but this is definitely perfect for shtf
thanks for watching!
ssshhh LOL I DO MY BEEF , CHICKEN, AND PORK ALL THAT WAY...PEOPLE DID NOT HAVE PRESSURE COOKER IN THE OLD DAYS FACT, BALL BLUE BOOK!
THANKS FOR the secret report! i guess the word is out now
There is another channel that gives the science behind why the USDA does not recommend this method for none acid foods. She explained it could technically be done, but depending on your altitude meant how long you would actually have to boil something to kill botulism. Where she lived she would have to spend more time baby sitting the pot then she wanted, so she pressure cans everything. I can't remember the channel, but it was interesting.
Great video ! My son and I came back from Quebec last month with 2 Black Bears - definitely gonna try this method out for some canned meat as my freezer is maxed out right now and deer season is 2 months away !! Thank you ! 👍
this is awesome on bear meat. Congrats by the way!
Thank you so very much my son. God bless. Because i know that the older folks did not have a pressure pot. Thanks again.
You are very welcome! thanks for watching!
We did ours the exact same for years then we got a pressure cooker it works really good also. Favorite reciepe in our house is canned venison poutine. U can make it with your favorite gravy and cheese and of course fresh cut fries. Try it you wont be dissapointed.
I will try that! thanks for the idea!
Sounds sooooo good, will try that very soon.
yes!
Adding the garlic, also powdered oregano and rosemary(used coffee grinder) are antimicrobial as well!
thas is a great idea! im gona try that
Bay leaf as well
I like how easy you may it.
I love that you're spreading good info. I believe the Amish do it that way. I didn't see you clean the jar rim before putting the lid on!?
Great tip! that should be done with vinegar i guess. i'm learning a lot from the comments on the vid
Two pounds of meat preserved per jar is a great addition to the pantry! Yes to adding onions. “That’s what they say to do.” 😃
So true! thanks for watching. we just ate some canned meat for dinner last night
Is that to bring up the acidity? My hubby is allergic to onions(typical)
Great tutorial Roger ! My Brother in Law and I canned venison one year but he had a pressure cooker, I don’t so I like this method. Take a jar of venison out, mix it with a big can of Cream of Mushroom soup, pour it over a heap of cooked egg noodles. Dinner in less than 10 minutes, Mmmmmm good stuff. I hope you and the family have a blessed Christmas for unto us a Savior is born.
i gotta try that recipe. we made 14 jars this year. yep it is probably the same finished product as a pressure canner. just takes longer and you don't need the canner
And a scoop of sour cream...
@@sluggou812beotch oh yeah. that's basically stroganauf yum
@@RogersRigs another favorite of mine is m soup, onion, canned meat and green pepper added at the end. Pour that over some extra wide noodles 😎
@@sluggou812beotch oh boy! that sounds good
Yep. I'll be trying this. Thanks!
Thanks for this! Definitely going to give this a try with all the venison in my freezer. I've always worried about a power outage.
Glad it was helpful! thanks for watching!
I love this video! I'm a first-time canner.. so all this is new to me fun and exciting but I was so nervous to start till I watched your video 🤣 and so far I have made four batches and all of them have come out great I've done different seasoning I did the onions in one! Its great! I've had no issues! Not one of my jars have pop so far! (And i have some close to 3 months old) For people who don't have money to spend on a fancy canning pot this is 100% the way to go! Works great! I do have a question when if I use the same method when doing vegetables? Is it still the 3hrs cook time?
Great to hear! i dont know about vegies. we usualy pickle them. or blanch and freez in a chamber vac ( we did a chamber vac vid and a general freezer science vid too) the vinegar goes a long way toward preserving and protecting us from botulism
Yes 3 hours for veggies too
Thank you for making me comfortable with this method of canning. I do exactly the same but I use instant pot with the steaming button for 3 or 4 hours. When the programmed time expire I reprogram again for more 30 minutes until I will go with the required time. And also I use a transparent lid on top so I am able to see what’s going on inside the pot.
Sounds great! im gonna try that
@Monica Zaharia have you ever tried canning chicken?
@@thefreshvoice Absolutely yes but only chicken breast. )
@@monicazaharia7174 how long did you cook it? Did you do anything different? Curious why not chicken thighs?
@@thefreshvoice Between 2 and a half to 3 hours. There is not a particular reason for not canning chicken thighs just the fact that you got less meat because of bones and I am canning small jars. If I am doing something different? Yes. I cut the breast in small cubes,put them in a bowl,sprinkle them with oil,salt and pepper and let them in the fridge for a few hours. After that I add little water or stock over the cubes and mix everything and pack the jars. I add water or stock because the quantity of juice from chicken breast never covers the full amount in the jar and the meat gets dry. From there on I pack them in instant pot and press the sauté button only once so the simmering is gentle.
I won’t say anything if I die from eating this! Promise! I’m going to try his! Live in the Netherlands, and we don’t have pressure canners. Thanks for educating !
thanks for watching! i hope i hear from you either way
I've never canned anything before. This sounds like a great video to start with. In the past 5 years, I've been learning to make my own venison brats, meat sticks, summer sausage, smoked fish, etc. Most everything is frozen afterwards.
With this video, I will start to can meats. Also. I like your disclaimer at the end of your video. I understand the risks fully. I truly believe if done properly, these should last for a couple years. Thanks for the video!
Thank you, thank you! This was the only (good) video I could find using the water bath method for canning meat. All the others said NO, not for meat. I tried it and it worked GREAT! 1st time a charm? Beginners luck? Maybe. Took one jar and made beef soup. BEST beef soup I EVER made! Now I want to try canning chicken. HOW LONG do I boil it? Thanks for anyone chiming in :)
Thanks for watching Michelle! i plan on trying chicken this summer. we are raising meat birds this year. so i will get back to you on that. i am learning from the comments that this method does not work at higher elevations. im at about 800' so below there is ok. YES it does make the yummiest tenderest meat and takes no room in your freezer!
@@RogersRigs Bummer, I was wanting to do it today! LOL oh, well. Yes please let me/all of us know when you do. We are at 167' so no worries there :)
@@thefreshvoice many countries don’t even have pressure canners, people have canned like this for hundreds of years. I love learning the older ways
@@countycalling it is pretty cool to go old school 😉 but it’s hard to find someone who shares exact cooking times. Who knows, if this current batch works I might just do a video?! 🤞🤷♀️🙏
ill want to see it!
Thank you for posting this! Does this work for bone broth too? My husband and I are just getting into canning, and he's really exited to store the broths he makes. I didn't know you could can meat to begin with.
It should work on broth. i never tried though. i have frozen broth in jars with mediocre success
@@RogersRigs Hm, Nothing experimented, nothing discovered, We'll have to try it and I'll get back to you one way or the other! Thank you for your time!
Well I pressure can broth so I would assume so
Nice to know this could be possible. And if I ever find myself without my pressure canners, I might give it a try, but for now I'll keep processing at pressure for 90 minutes instead.
I agree with that conclusion. the pressure caner is safer and faster but this works. thanks for watching!!!!!!!
Chinese meat preserving involves a lot chilly powder, spices and modest amount of salt. The meat is not canned but stuffed into a clay jar and topped of with lard and covered with a lid resting on a layer of water preventing contaminants from getting into the jar. Were told the meat stays good for more than a year. A bit of Chinese wine is involved in the marinade in addition to the salt, chilly and spices. The meat cures and is taken out in small portions and steamed until tender. The folks of that south western province swears it's good meat.
that is interesting!!!!!!!
Good tips brother! Enjoyed your humor 😊
I have been doing much of the same processes as you as-well- good to see others doing this!
( video idea- maybe do a video on a hanging deer that molds / vinegar bath wash ) I wanted to do that video on our channel but not sure it fits in with our community😄
Awesome! Thank you! i like your channel!! I did a vid on freezing meat, in the fall and i am editing a lecture i gave on venison processing from shot to pot. it will be up in the spring. you are right though, i should make a short on on on just the hanging process. ua-cam.com/video/QrQW01JVZcc/v-deo.html
@@RogersRigs if I wanted to also put some in the freezer. And it NOT freezer burn. What do I need to do? Use bags and a vacuum sealer or just double bag it? My stuff always seems to get freezer burn fast and doesn't last. Thank for your video
@Angela Mc, thanks for watching. We actually have several videos on freezing things here on the channel. This is the link to one that shows good ways to freeze meat. We recently discovered a chamber vacuums sealer (a couple years ago) and we have frozen hundreds of pounds of meat with it. It is by far the best method we have found. But we do review others as well. Because to be honest, it it also the most expense to start because the machine is $400. But as we explain in the video it makes sense over time. Hope this helps!
ua-cam.com/video/QrQW01JVZcc/v-deo.html
@@angelamc3532 thank you ! i've made the vid for freezer ideas right here ua-cam.com/video/QrQW01JVZcc/v-deo.html
This should be one of the top recommended canning videos on UA-cam
thanks Curtis. We make a lot of vids that don't go anywhere, but this one is catching on. 800 views yesterday.
A lot of people willingly denying the risk of botulism here. Pressure canning is the only proven way to consistently prevent this.
Cooking the food properly ie reheating kills any botulism ... or wait 24 hours after canning n do another 4 hour in canning pan ..
The difference between canning salt and table salt is that canning salt does not have iodine and anti-caking agents which can discolor food, also salt is not necessary if the food is canned properly.
THANK YOU! i did not know that. i guess i should have done a little research before making the vid
@@RogersRigs I didn't know until I watched the video... Then I asked my sister Lol 😂
@@RogersRigscanning salt is a good thing to add. It aids in preservation and safety. Stick to your recipe and don't listen to people who don't know what they are talking about. Another feature that can add to the safety factor is adding a tablespoon of lemon juice to each jar. It enhances the delicious taste as well and is not noticeable
@@trkstatrksta8410 I was wondering about perhaps a bit of vinegar. Have heard that the more acidic the food the safer for water bath.
@@trkstatrksta8410 Never of lemon juice in the canning process. Gonna try that technique.
Thank you for this video! I have been kicked out of groups because of this issue! My canning, my rules...
ha ha, yes my body my choice...i guess... thanks for watching!
My mother, grandmother, great grandmother and such used this style of a recipe.
Wonderful! and it worked for generations?!
Awesome I know my granny used the hot water bath canner for vegetables and soups and pickles and fruits
That is awesome! there are risks but it works! thanks for watching
Thank you so much for this. I've always been so afraid to can meat because of what "people" would say about making people sick or even dying. Can you use this for chicken as well?
i have not tried chicken but i think it will work. it is more risky if you live at higher elevations. and its wise to re-heat it really well before you eat it. THANKS FOR WATCHING!
My sister cans Venison it's delicious right out of the can... I'd do it myself but (1) I'm lazy (2) My sister always gives me some lol
🤣👍
Older generations and the Amish water-bath canned everything !!! And still do...I mean everything !!!! Our fore fathers.....knew how to survive.....and used these methods.....and handed them down...for generations...
and they lived!
It works guys. From Alabama. 71 and still kicking
great to hear!!!
Great information to learn! I'm assuming a pressure cooker would be preferred if for nothing else a shorter cooking time?
That is correct. about half the time, but there is always the fear of blowing up the kitchen :-)
@@RogersRigs No one wants the kitchen to blow up, lol. My better half wont use a pressure cooker either. She is 77 yeas old now, and her grand mother had a problem with one about 70 years ago. I own 3 , my favorite being an America that can process 14 quart jars, or about 33 pints to a load. I bought it for Tomatoes and Green Beans.Being able to do two loads in an after noon certainly helps having a little week end left for fishing! I never had that much venision to can. My dad canned smelt , when lake Champlain gave them up through the ice.
I also meant to mention that modern pressure canners have pressure relief features that eliminate blow ups , if you do your part correctly. I think you probably know that already, and the important thing here is' happy wife=happy life!
yes to all points. i think there may be a blow up in my inlaws past that pushed them to this method too. oooo canned smelt. that would certainly soften the bones. how was it?
yep :-)
🤣😂🤣😂🤣if you do die…uhhhh do not comment below. Hilarious. Good video. Thanks
😁 THANK YOU! based on the comments, most people have lived! thanks for watching
Thank you! Great video, Great information!
Glad it was helpful! THANK YOU for watching!
I was so against canning meat for storage, but alas, the time has come for us to stock up on meats, pulses and grow our own veggies the best way we can, even if it’s on just a balcony. So thank you for sharing this method, as I don’t think pressure canners are sold where we live on the other side of the world.
Wonderful! this method is safer than they want you to think. i hope it helps you to be prepared! thanks for watching
Note that you MAY be water bath canning meats, but in 1917 The U.S. Department of Agriculture determined that pressure canning is the only safe way to process low-acid foods such as meats and most vegetables. Just because you and your Grandma and Great grandma did it and didn't die does NOT make it safe. Glad none of them died but I for one would NOT risk my family water bath canning meats.
This is a great point Robert, thank you. Botulism is a real risk here. I'm not sure how much more risky this is over pressure canning, but it is defiantly a higher risk, There is apparently a higher risk at higher elevations, i may do some more research and make a video that lays out the science and the real risks to give people a better grasp on the choices. If you have any more info to add i would greatly appreciate it.
i just added this info to the description and am gonna pin it to the top of the comments. THANK YOU for your Reminder!
WARNING! there are real risks of Botulism and Death with this method! If you try this at home do so at your own risk and consider these links below to inform your decision.
www.mass.gov/service-details/botulism
and the official USDA warning
" Pressure canning is the only recommended method for canning meat, poultry, seafood, and vegetables. The bacterium Clostridium botulinum is destroyed in low-acid foods when they are processed at the correct time and pressure in pressure canners. Using boiling water canners for these foods poses a real risk of botulism poisoning.
If Clostridium botulinum bacteria survive and grow inside a sealed jar of food, they can produce a poisonous toxin. Even a taste of food containing this toxin can be fatal."
The risk appears to be reduced if you fry the meat for 3 min before serving or boil it for 10min. and don't feed it to infants. Our Human bodies have become less resistant to bacteria over the past 50 years so what was a lower risk a generation ago, is a higher risk now. Please take the time to make an informed decision on this. There is also a higher risk of problems at higher elevations, so please look into that as well. I hope this helps and stay safe!!!
To be safe invest in a pressure canner/cooker they are not expensive and there is no difference in the taste of the food
yeah i gotta get one set up. but my wife has a phobia of the pressure caners blowing up the house :-)
@@RogersRigs It's nearly impossible to make the new ones explode, they have a relief valve, and if that fails the seal around the lid pops out, you really have to try to make them blow up.
@@dennisschmidt975 he's alright they did this three gen
I have a problem with the pressure cookers. They are too heavy for me to lift due to my rheumatoid arthritis which affects the strength in my arms. I use an instant pot with the option to pressure can. I know that isn't an option for most people especially those who have large quantities to preserve but for only me it works fine..And yes I waterbath for years.
Thank you, I don’t have a pressure cooker so thank you I needed this recipe without the pressure cooker. Ill be watching some of your other videos.
thanks for watching Julia!
Love the news at the end.
@Robert Dubs Thanks for watching. Yeah we thought it was good too :-)
Thanks for all the great tips. Gonna try it today.
Have fun! thanks for watching
Thanks Roger just tried it and it works
That is great to hear brad! thanks for watching!
Hello... I loved the video! Thank you for posting! What meat grinder do you use?
its a 1/2 horse comercial grade grinder form cabellas it was a few hundred bucks but i had already burnt up a few hundred dollars worth of cheep ones. it eats anything you feed it and came with a ll the sausage attachments too. it had been working for me for about 5 years. THANKS FOR WATCHING Susan
Awesome Roger will be watching your videos and learning Thank you, GOD bless🙏🙏🙏
Thanks and you are welcome! we will be putting out some more vids soon
My family has done it this way for generations also. I still do it to this day.
awesome! thanks for watching gun nut and im glad its working for you
Hi!
You'll notice that canning and pickling salt clumps together. Table salt has anti-cakeing agents in it. Basically any kind of salt that doesn't contain anything other than salt is fantastic for canning and pickling.
I just found your channel and subscribed. Excited to see more!
Thanks for the tips! i gotta check your channel out. food preservation is my jams!
@@RogersRigs Life got in the way of my UA-cam channel, but I've recently started recording clips of what I do so I can make more videos.
In Europe, pressure canners aren't allowed. We waterbath low-acid foods. And there is a way of doing it safely that is evidence-based! I'd love to share it and help people preserve their food safety and easily.
The key thing throughout this process is cleanliness and sterilizing. Thanks for the vid/info Roger.
@Deerango You are welcome! Thanks for watching and commenting
Just caught your channel. I've canned venison for yrs. But I have never Watergate canned it. I have pressure canners. One of the things we like to do is we will mix about two thirds venison with one third pork and it really flavors the meat more. I'll have to try your method. Thank you very much for sharing what you do. Your way looks easier. We raw pack ours then pressure can for 60min at 10lbs pressure. Love that it is ready to eat right out of the jar. Be blessed.
That is a great idea. a little pork could make things even yummier. the pressure canner is safer. it reaches a higher temp and kills more bad stuff (maybe some good stuff too) but the risk with this water bath if done well, at lower elevations, and you reheat the meat before you eat it...is low. sorry for the super long sentence!!!
@@RogersRigs No problem friend. Thank you for getting out great info!
@@RogersRigs OK, so I did some research on the salts. Non iodized is perfectly fine to use instead of pickling salt. The only difference is it does contain an anti-caking ingredient that can make your brine look cloudy. Not bad tho. So it is fine for canning meats. As long as it's pure salt, it can be used for canning, pickling, and measurements are the same as for pickling salt. You can also use pure and natural Kosher salt or pure sea salt. Only difference is granules are larger and it takes longer to dissolve. I bet you could put kosher and sea salt in a food processor and get it finer grained to use. Hope this is helpful to you. I know I learned something. And had noticed a little bit of cloudiness in my pickles but no change in flavor. Have not seen any difference in my canned meats. I have used it to can deer, beef, pork and chicken. I have not tried my hand at canning fish yet. If you have, I would welcome any info on that. Thank you and be blessed!
Sandra THANK YOU for your research!
Glad you can do this, the pressure cooker is scary
yup it works, thanks for watching
We too have been "Cold Packing" venison, etc... for GENERATIONS. Clean, clean, clean on the front end and............. like you....... we've never had a can go bad. Cold pack makes AWESOME chili, a pasta meat sauce, etc... . Any recipe using a meat that gets cooked into strands..... cold pack is the way to go. As someone else noted below..... start the timer when the water starts to boil. We cook our quarts for 3 hours, pints for 2.
Thanks for the report. yes i think out culture has become a bit too risk adverse, meanwhile i hope i dont kill anybody!!!! TANKS AGAIN FOR THE AFFIRMATION !
Thank you! I agree with most of the comments. Our forefathers didn't have electricity, so no caners either! Appreciate all the info!
You are so welcome. thanks for watching and keep praising Jesus!
I believe & trust you in this!!!
THanks for your trust! we just had this for dinner last night, we are stil not dead! :-)
Raised my kids on canned venison and beef. Used a water bath canner cause that's all I had. For meat add tsp of salt per qt, don't add water, meat cooks up it's own broth. Made sure the water level was kept up and let it can for 3 hrs. Lived on canned garden foods and meats for years.
I like your fast videos that are to the point. I also like you don’t spend 1/2 of the video trying to sell supplies. I will like and repost on Facebook as a thank you 😀
Good Morning the day after Christmas. I am a 70-yr old widower of 26-mos who is having to learn (or re-learn) without benefit of Debbie's tried, true and traditional recipes as well her instructions. I am without adult supervision. Thank you for your videos.
Hi William and Merry Christmas! sorry for the delay we were rabbit hunting yesterday. I'm sorry to hear about your wife. We will do what we can to help!
hope you made some progress,good luck
My gr8t aunt Dorthy did this over a fire out back. She also did pork & beef
Thats a neat memory. she must have had to keep the fire going and tend it for all 3 hrs. thanks for watching Robert
Is it ok to boil for longer than 3 hours? Ty soooo much! If shift this info is INVALUABLE 😍
Yes, absolutely. you can go longer than 3 hrs. it will not hurt it, but im not sure its nessary. THANKS for watching!