Without refrigerator! I keep the
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- เผยแพร่เมื่อ 26 ก.ย. 2024
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✅Meat and fish dishes (all recipes) ➡️ • Delicious Meat Recipes...
✅Conservation (all recipes) ➡️ • CANNED / Заготовки на ...
___________
RECIPE:
Chicken meat - 4 kg.
Salt - 4 tsp
Black pepper
Paprika
Vinegar (4%) - 4 tablespoons
Onions - 4 pcs.
Parsley - 1 bunch.
____________
🔴With this method, the people of Russia and the countries of the former Soviet Union have and still continue to make canned meat and fish.
🔴Warning ❗❗❗
✅ The lids of the jars must be tightly closed! Air must never get inside!
✅ Storage conditions must be correct.
In hot climates, most houses (in the ground) have cool basements underneath. We keep it there.
❗❗❗ Failure to follow these instructions may damage the product.
this is just one lie in Canada/US likes to keep us scared. Because then we dont need to buy their canned food.Thank you for all your videos💛❤⚘🙂
Thank You so much🙏🏾
Perfect 👍
Brasil
Temperature not exceeding 10C .. so basically, unless you have a cold basement year round which doesn't happen in most locations of the US, you need a refrigerator anyway.
*Здравствуйте.Если Вы читаете мое сообщение и вам сейчас грустно или в сомнениях, может болеете. Знайте я желаю вам счастья,здоровья,любви и исполнения желаний Верю, что если искренние пошлю всё это вам то вы улыбнетесь будьте счастливы и чистого небо над головой вам*
Having been on the food manufacturing side for over 45 years in the US, with European roots, the methods prescribed are sound. Technically, high acid (vinegar), high salinity (the salt) are powerful preservatives. Add the water canning aspect, and the method is sound, because it provides a vacuum. Much like canning pickles, this method has been used for a long time. As she says, keep them in a cool place.
Мелисса, спасибо за идею! Приготовила сегодня. Взяла за основу ваш рецепт, но изменила на свой лад: готовила в банках по 0.5, брала куриные бедра, соль, черный перец и сухую аджику, а также чуть-чуть куркумы, зелень не добавляла. Получилось очень вкусно. Можно любые специи по вкусу добавить. Готовилось 5 часов. Следующими в очереди будут каши😃
I believe I have been scared into too many steps... boil the jars, boil the lids, boil the tongs, pressure cook at 10 pounds... This looks so much easier, and I see that because of the long cook time, sterilization is not an issue. Great video.
Here in Canada, nobody feels this type of canning is safe. My parents and grandparents preserved meat this way. I will try this method. Thanks for showing us your very effective method.
Thank you for your knowledge, with almost a half a million ppl watching this in four days, tell me a lot of folks are thinking the same thing. God bless.
1:28 4 kg chicken drumsticks, 4 tsp salt, black pepper, papika, 4 tbsp 4% acidity vinegar,
2:18 4 unions, a bunch parsley, cut, and 1 tsp salt, mix well,
Bottling
4:35 canning method
Благодарю за простой рецепт и уверена, что вкусно. Всем здравия и процветания, мирного неба над головой.
Here in the US we are repeatedly told that meat and veges must be pressure canned for safety against botulism. I have noticed in Europe everything is water bathed. This also how our ancestors did it before pressure canners were invented. A pressure canner is expensive and complicated equipment which discourages new canners. Everyone probably has a big pot to water bath in making it easier.
I personally would feel better about "pressure canning" chicken rather than a water bath canning process but I liked the seasoning that was used that chicken was packed in and will have to try it. 🙂
HELLO RUSSIA!!
I’m in South Louisiana in America!!
I stumbled upon your video this evening and I am in awe of learning a different way to preserve chicken. I’m going to try it!
Once the jar is opened you’ll have a lovely main dish. You then prep your sides while the chicken is warning. EASY🍗
Here in South Louisiana we like to make a gravy that is thickened with flour and served it over hot, freshly cooked white rice.
The younger generation uses corn starch instead of flour these days because they say that the gravy taste better using the cornstarch to thicken it whereas the flour can bring out a ‘floury’ flavor.
(Is that is a proper word? LOL)
Thank you so very much for sharing such a delicious chicken recipe!!
God bless you with a wonderful 2022!
And may the Lord keep you safe from harm.
If you don’t know Him as your Lord and Savior, I want to tell you that Jesus loves you so very much. Enough to die for you! If you were the only person living in this world today, He would’ve gone to the cross for you!! My prayer for you is that you’ll have an encounter with the Holy Spirit that will draw you close to God- even if you already know Him!
Again- God bless you!
Thanks again for sharing this fantastic recipe on how to preserve chicken!!
Hello!!! THANK YOU SO MUCH for your nice words! I do not live in Russia. On the shore of the Caspian Sea (border with Russia) I live in a country Azerbaijan.
With this method, the people of Russia and the countries of the former Soviet Union have made and continue to make canned meat and fish. Thanks for watching!
This was perfectly acceptable for our grandparents and great grandparents and they often lived well into their 20s💪
My grandmother canned all her own meat, especially deboned whole chicken, and Venison that my grandfather hunted. I never got to see her process food like this except jellies and jams. Thanks for the tutorial.
Brilliant idea especially for storing or if one lives off grid, rural settlements and just informative information..Many thanks..🇬🇧❤
Вы для меня просто находка! Я люблю мариновать, солить и т. д, а вы просто кладезь новых идей! Спасибо!! Благослови вас Бог!
ကျေးဇူးပါ
БлагоДарю🙏
This video just popped up in my feed, and I'm glad it did. It reinforces the fact that Human Beings across the globe are connected in so many ways without even realizing that fact. Canning foods with this method is commonplace in the southern US where I'm from. BUT...we do not "preserve" fresh meats such as chicken. I am definitely going to research this more...💯
Доброго времени суток, спасибо!
Конечно лучше косточки вытащить
Aqui no Brasil, para guardar a menos de 10°C, só na geladeira mesmo. Mas foi bom aprender a técnica.
Virão dias muito difíceis por aí .É uma ótima idéia para conservar por mais tempo. Farei uma maratona pelos teus vídeos para aprender mais .
Muito obrigada!
Saudações de São Paulo, Brasil !
🇧🇷❤❤❤❤❤❤
Hello Marcia
Умничка! Все чистенько, аккуратно, в перчаточках... Просто и понятно. Большое спасибо за полезный урок!!
❤🥰
Я всегда так консервирую и мясо, и курицу, и рыбу.
Рыбу закатываю как натуральную (только соль и приправы), так и с добаалением томата. Отлично получается, без консервантов.
Humans were around a long long time before they were fridges ❤️❤️❤️
Доброе время суток! Спасибо за видео и рецепт хранения ножек в банках. Все ясно и понятно. Молодец!
Proponuję każde mięso moczyć w wodzie z soda oczyszczona np. mięso zalane zimną wodą i 1 pełna łyżka sody na min.30 min. Potem dokładnie wypłukac i odsączyć na sitku i wytrzeć ręcznikiem papierowym. O ile ktoś ma ozonator , to też można mięso ozonowac w wodzie. Taki sposób pozwala zmniejszyć ilość toksyn zawartych w mięsie , które jest dużo smaczniejsze i zdrowsze....
Przyznam się, że jeszcze nie przygotowywałam mięsa w słoiku. To jest dobry pomysł na zrobienie zapasu i na szybki obiad.
Pozdrawiam z Polski.
I was skeptical but when the chicken was taken out the jar i wanted a piece! Amazing thanks youtube for the video suggestions
I'd do this with a pressure canner before a water bath. I'm not sure how safe a water bath would be but this was a wonderful video. I like the flavorings. I'd still feel safer with a pressure canner though.
Esta muy bien el método de cocción y el de conservación. Pero la música del vídeo mejor si prescindieses de ella , solo un consejo , es mejor los sonidos naturales del manejo de los alimentos, los tarros etc. gracias por el vídeo. Un saludo
Здравствуйте! Все ваши ролики просто супер! Спасибо большое за ваш труд и чудесные рецепты! Нет слов одни эмоции 👍👍👍👍👍👍👍👏👏👏👏👏👏👏🤗🤗🤗🤗🤗🤗🤗
I can all the time, only I use a Pressure canner but I don’t like this method as well thank you for sharing
É sempre bom aprender, nunca sabemos qndo iremos precisar. Gratidão
In the early seventies when I was a student, I used to work in a canning factory. This is basically how they cook and sterilize the food in the can. Interesting using glass with screw top though.
I won't lie, at first I thought this was gonna be gnarly...but I tried it, and it totally works 😁 I had some friends over and had them try it. When I showed them this vid they were floored! Thanks for the amazing content 🤗
😍👍
I bet the vinegar makes for excellent fried chicken.
@@MelissaMirFOOD do you add water?
@@rociotoscano7455 I don't think so 🤔
Maybe that's why it's mentioned that the chicken gives off it's own liquid, it's own juice. I forget how they worded that on the video, but it was stated towards the end of the video.
Sounds great! I wish I could try. In my country the temperatures are too hot, definitely above 10° C. ☹
Thank you for your awesome videos I’m enjoying and trying them all hello from Nashville Tennessee🎸🎼❤️🥰
People should learn all this stuff, we're going to be needing this knowledge pretty soon. Thank you for sharing. Godspeed
I can fruits and vegetables from my garden using the water bath method and it works great. we don't eat much meat but I will definitely try this to see how it turns out.
Great video, thank you for sharing. There was something that concerned me however. A couple of those lids the centers were already popped up, we've been taught that if the lids were that way that they need to be replaced..concerned and confused
Большое спасибо за рецепт - представить не могла, что это возможно. Обязательно попробую приготовить❤️
Eu faço semelhante na panela de pressão por apenas uma hora, a partir do acendimento do fogo. Também em potes desse tamanho, coloco 145 Gr de feijão cru, acrescento água fria até 1 cm abaixo da borda, fecho com a tampa e coloco na panela de pressão com água até o nível recomendado pelo fabricante. Panela na trempe, acendo o fogo e marco o tempo. Para feijão preto, uma hora e quarenta minutos. Feijão vermelho ou outra cor, uma hora e trinta. Tenho usado uma panela Rochedo de 12 litros, que comporta 8 potes ao mesmo tempo. Findo o tempo de cozimento, espero pelo menos trinta a quarenta minutos para cessar a pressão da panela. Nunca acelere esse processo esfriando a panela com água fria. Abrindo antes desse tempo, corre-se o risco de um pote explodir devido a alta pressão interna.
That’s amazing that the meat stays good! Thanks for sharing the video
In the States, we do this with a pressure canner. It's called raw packing.
Excelente para guardar alimentos para los tiempos difíciles que están por venir muchas gracias
Хорошая идея. Я так делаю чистое мясо на косточке очень даже заманчиво, плюс я люблю холодную курицу. Спасибо и успеха во всем.
This works in colder climates. My Grandmother used to do it and we kept everything a very cold basement in Hungary and later Poland. However, now I live in a warmer climate (Buenos Aires, Argentina) and that would not work here. In winter the coldest normally is close to 0ºC, but normally it's around 10ºC most of the winter and in summer it's 40ºC. Just have that in mind. We called it Pollo al Escaveche (you can do it with load of meats) but we do have to keep it in the fridge.
Que buena tecnica para mantener alimentos conservados y cocinados, para mantener almacenados en tiempos difíciles.... Felicitaciones!! 💯👍💯👍
Parabéns ..eu me lembro que minha mãe fazia isso com carne de porco. Na época não tínhamos geladeira. Ela guardava as carnes prontas numas latas. E durava por meses.
Vídeo excelente, pra o Brasil, 10 graus celsius o ano todo, só na geladeira.... E vamo de carne seca 👍🙂
Спасибо за рецепт! Курочка просто прелесть!
Me daría miedo meterle el diente a ese pollo después de un año, pero creo que voy a tratar ese procedimiento. Como anda el mundo con tanto conflicto no estaría de más aprender a preservar nuestros alimentos por largo tiempo. Gracias por compartir éste video, 👍.
Моя мама так делала ,и даже со свинины,огромное спасибо,что напомнили,буду делать .Не бойтесь,делайте такую заготовку,если есть возможность.Украина.
👍😍🥰
Vem pro Brazil...
А где хранить?
I was raised to be scared of chicken and how sick it can make us.... But as I get older.... I love learning this kind of stuff! This is wonderful! So good to know!!! Thank you!
O mais difícil é ter essa temperatura por muito tempo no Brasil 😉😉
Hello Rosa
Попробовала по этому рецепту приготовить ВСЮ курицу. Приготовила две тушки, грудку отделила от костей и порезала на маленькие кубики. Получилось 5 баночек. А вот на вкус буду пробовать зимой)
I don’t know how this came up on my feed, but I’m glad that it did. Now, I’m hooked. I always enjoyed new knowledge of how to preserve food and saving on a budget. Thank you! 💕
Gracias por compartir esa magnifica alternativa de conservación.felicidades !! Desde Ecuador.🌐
Wow. That looks so yummy. My mum does it with pork. I would definetly try it with chicken too.😋
Se a temperatura para armazenagem não pode passar de 10 graus, então é preciso armazenar em geladeira porque a temperatura ambiente nos trópicos é muito superior, inclusive na europa fora do inverno. É isso mesmo?
Rewelacja 👍 wygląda mega pysznie 😋👌 dziękuję za super przepis 🥰🌹
Adoro dicas para uma futura emergência. Estamos no século do princípio das dores e em breve precisaremos de estoque de alimentos. Aqui no Brasil cozinhar por 6 horas tá difícil pois o botijão há R$ 100,00 é complicado. Faria na lenha ou álcool comprado no Posto de gasolina, dura mais tempo que o álcool comum.
Thats knowledge they should teach us in school. Fantastic video!
Замечательные рецепты, экономят время приготовления. Тушёнка домашнего приготовления всегда вкуснее, т.к. не применяются консерванты. 👏 👏 👏 👏 👏
Yay! just in time for the planned food shortages and great reset.
Seriously though thank you! ♥️
Мы в России так же делаем. 👍 Можно не в кастрюле, а в духовке стерилизовать: t° - 110-120°C, 4 - 5 часов.
Excelente receta de conservación de presas de pollo ....genial...!!! Se le agradece la entrega para mantener nuestros alimentos por larga duración.....es muy valorable sobre todo en estos tiempos....." Felicitaciones " de mi país Chile..... gracias.
Oi bom dia,tenho que armazena na geladeira,pq moro em são Paulo aqui não faz 10 graus sempre a cima
I like this! Looks tasty and Great idea to have emergency - Also Great idea to prep for Hurricane season
Excellent video !!! I've been a chef fpr over 25 years, I love these techniques 💕 Many thanks for sharing👍
Thanks for this . Fascinating. We have lost so many skills.
I wish to give this a go . 🇬🇧
Kiedy nie było lodówek nasze babcie peklowały w ten sposób każde mięso, myśmy przechowywali je w piwnicy pod podłogą w kuchni.Trudniej mieli Ci w mieście 😁
Tak👍
Excelent. Mulțumesc frumos. Am făcut și eu conservele cu peste(macrou) și au ieșit extra. Mulțumesc frumos de rețetă. Felicitari. Voi face și cu pui. Sarbatori de Crăciun și Anul Nou, 2022,cu sanatate, bucurie și belșug. La mulți ani. 😀♥️🎄🎇🎇🎇🎇
Ellerine emeğine sağlık arkadaşım güzel paylaşım oldu tebrikler kolay gelsin afiyetle tüketin inşallah 👌👍🎁
Super pomysł. Moja babcia robiła podobne rzeczy, ale człowiek był za młody, by się tym interesować. Jeszcze raz dziękuję i pozdrawiam
Hello! My friend and I love watching your videos! I was wondering if you would tell us what kind of canning jars you use and where you purchased them? 😀
Ellerinize emeğinize sağlık Hayırlı akşamlar eskidende Bu yöntemle yapıyorlar dolap yoktu çok güzel bir yöntem harika olmuş Afiyet olsun
Thank you so very much for this video. I love natural alternative ways to cook! Next time I can chicken I will use your recipe!
OBRIGADO PELO ENSINAMENTO, ABRAÇO DO RIO GRANDE DO SUL ,BRASIL
Gracias muy buena enseñanza
Here in the Caribbean we sometimes salt our meat and fish but we put it in the sun to dry for several days or weeks..The dried salted meats are delicious much tastier than regular refrigerator ones.
Holy smokes I've always heard about this but really never seen it until now. And like some other commenters we've always heard about the grandparents and great-grandparents putting meat in lard and keeping it in a non-refrigerated place. This was so entertaining I'm curious I actually want to try it.
Melissa divino , você é a melhor Melissa eu vi uma receita de carne que é feita com oleo , você poderia fazer um assim para nos ?? Melissa se fizer esse procedimento na panela de pressão , o tempo. Será menos , no caso de 5 horas poder-se fazer com somente 2:50 economizara muito , sua seguidora da Suíça ❤️❤️
I am really really amazed by this
Iam from iran ,thank you for best translate and best vide😘
Amei a dica muito obrigada por compartilhar seus conhecimentos gratidão bjs Goiânia Goiás
Excelente trabajo Muy bien hecho felicitaciones y Les mando saludos desde México
Thanks for the recipe mom 🤗
Oh my gosh!!! I always thought that you had to use a pressure cooker!!! But now I think back and remembering my grandmother never had a pressure cooker and would do this.
Thank you so much!!! ❤️❤️❤️
Oh this will be delicious. From northern California. I'm America. Thanks for reaching us
thanks for the video. I will try this if I can find jars small enough to fit my pots so they are submerged.
Thanks, I don't have a fridge and I'm going to try this technique, thank you very much for your videos I'm a new member... Mato Grosso Brasil 🥰😘🇧🇷
Hello🥰 Under many of the houses we have cool cellars (in the ground). We hide it there. Those in hot climates can also store it with this method.
@@MelissaMirFOOD very cool, thanks for sharing 🥰🇧🇷
I'm confused! I thought you have to pressure can meat only. I would love to do it this way!
Depends where the chicken is sourced from, I would think.
If you have to store it at or below 50 degrees Fahrenheit, that's refrigeration.
Caning your own food is sadly becoming a lost art form. More and more people are forgetting how to how to do these things.
Hola desde Argentina los estoy viendo
Queeee bueno para guardar en tiempo de crisis.Exelente lo voy a compartir con mucha gente
GRACIAS!!!😃😃😃
Hola, cariño. ¡¡¡Muchas gracias por compartir mis videos !!!❤❤❤
We can make our own canned meat and fish?! So cool. I want to see someone actually eating it.
კარგია მადლობა გიყურებ იტალიდან ქართველი ემიგრანტი
Fantastic
Can we keep it longer than one year
Thank you
Awesome 🌸🌺🌸🌺🌸
Very Unique kinda method of
preserving the chicken 🌸🌸🌸
Superb Sharing 👍👍👍
Fantastic Video 🌸🌸🌸
Stay Blessed Forever 🌷🌷🌷
👌 excelente ... en próximos días voy a dedicarme a hacer estas recetas ... a lo que le voy agregar etiquetas para saber .. cuando lo hice ... ( QUIERO SABER CUANTO TIEMPO SE CONSERVA EL ALIMENTO .. SIN ABRIRLO POR SUPUESTO ) 👍 GRACIAS ❤