The Amish and other cultures around the world have been doing it this way for centuries. I'd trust someone experienced over some jackhole USDA hyper-regulator with a clip board any day. As someone getting into canning, it was extremely helpful to watch your process from start to finish. Thank you.
Canning started in the late 18th century in France when Nicolas Appert discovered the method of preserving food in bottles by heating and sealing them. The process was improved by Peter Durand, who patented the use of metal containers for canning in 1810 in England.
Something happened to my chicken in water bath. I only had 3 pints. I did them for 3 hrs as you recommended. When I finished and took them out of the water, the lids were messed up, kind of puckered up in two or three places. They didn’t seal. One was totally loose so now I suspect all three must be bad. What in the world did I do wrong? I’ve not seen this before. The lids are fairly new, from Amazon. Can someone please advise?
I love the reactions I get when I tell people I water bath meat, fish, green beans, etc. “YOU CAN’T DO THAT.” Well, I do, and no one has ever gotten sick. Also, can we discuss how blinkin’ new the invention of pressure cooking is?! People have been canning FAR longer than we’ve had the tech to pressurize anything. Thanks for sharing your knowledge! Happy Preserving!
@@jw77019 you’re entitled to your opinion. Just ask yourself how logical it is to assume that *only* the last 30 years of canning have been “safe” considering how long people have been preserving food.
The reason ppl don't water bath can as much anymore is because pressure canning is safer and 5 times faster. Who wants to watch a boiling pot of meat for 5 hours to kill botulism spores? Not me! 75 minutes of pressure and done! Not learning to pressure can now that they're so affordable and readily available is just being lazy.
I water bath 5 jars of meat and chicken last month because my fridge died. I seasoned well and added vinegar to the jar. And guess what we didn't die. I'll be doing it again with more food now that I have the technique down. I'll buy a pressure canner eventually.
@@jw77019if the FDA was right why do they allow poison in our food. Why did they approve the vaccine that was never made never approved. Anyone who listens to the FDA has to be insane. I'm 66 I can't with my mother my grandmother and when no one ever got sick. The old way is the best way Don't worry the FDA approved human meat for consumption. Keep listening to the FDA. And they believed you should eat bugs
I water bath canned meat, fish,vegetables,and fruits with my grandparents and I did it all my life and now I am teaching my grandchildren to do the same.Thanks for sharing this with people.
So glad to see this water bath canning. Finally! I've been posting and following a lady in Poland who learned from her grandparents during the war. She makes the most beautiful recipes. She adds bay leaf,pepper corn, sliced carrots, onions. Some meets she'll dice up potatoes too. And she'll layer it inside the jars. I saw her add 2 table spoons of rice in the layering too. The rice comes out cooked. Of course, she always adds 2 teaspoons of salt and one teaspoon of white vinegar to every recipe, but she also season the raw meat beforehand with spices They don't even have pressure canner in Europe. I asked her where she got her jars. She said at the local supermarket. This is a long tradition and everyone water baths. As long as you follow the instructions to the T ...You're fine. If you dont hear that seal pop when opening the jar up ...its not a good seal. Gotta hear that seal pop ladies. 😊😊
I've been watching & canning w/ her (the woman from poland), using her vids. Love it, but for the meat alone, it's OK not to use tablespoon of vinegar in the meat before canning ? Hope so 😅
Thank you for putting these videos out!!! I trust people, & Families (so obviously they've survived these cooking methods), that have done this for generations! Please don't be so downtrodden by the comments people have probably, & will probably make. Stay with what you're doing! It's a trusted method. I guess not by the USDA, but by millions of people for all of these years? Yeah, we tend to be our own USDA. God bless you sweetheart. Keep going!
Thank you for a great video. You answered every question I had regarding water bath canning meat. I’m now ready to delve into the this. I really like how you got right into this without so much chatter… well done!!!❤❤❤
Waterbath canning is also not FDA approved in Canada. I joined a group, early this year - that open a whole new world for me. My new drug, love canning.
Yes! Thanks for posting this! I water bath everything I can! Been canning this way for over 35 years! Keep putting these videos out there! Thank you so much for keeping the tradition! God Bless
Rebel Canning but really it’s the original canning👍😎 i’ve been watching a lot of Europe ladies and men water bath canning and they’ve done water bath canning for decades and they’re still alive along with the Amish. they owe no pressure cookers.‼️
The amish as well as my great granny have been water-bath canning forever. Its just my opinion, but i trust the USDA as much as i trust the government. 😒🤭
Thank you very much…it’s time to take back the truth and learn how many generations preserved the harvests bounty that they worked so hard for. 🙏🏻❤️💕🐝☀️🌎
I’ve been doing it this way since the start of the pandemic and I’d like to add that I brown all my meat and practically cook it before canning. I’ve done stewed beef chilli con carne , chicken casserole and chicken curry . It’s sitting on my pantry shelves looking delicious and it is delicious to eat .
I sell industrial lubricants & am happy to hear you wash your new lids. Many places don’t use the food grade lubricants they’re supposed to. Many times contaminated goods are released to the public because they don’t know about a leak yet. Best to clean everything & be on the safe side.
YES!!! I LOVE WHEN I FIND CHANNELS IN MY AREA. I'M NEW TO WATER BATH CANNING AND NORTH CAROLINA. YOU'VE GOT A NEW SUBSCRIBER. THANK YOU SO MUCH MA'AM THIS IS EXACTLY WHAT I NEED. GOD BLESS YOU AND YOURS. 🙏🏽♥️ Sorry for the caps 😅 I'M THAT EXCITED 😅♥️🤦🏽♀️🤣🏆🙏🏽
Hello from Australia, you cant buy a pressure canner here unless you import from the US, and the old recipe booklets I have from the fowlers jars (Aussie version of Mason Jars) have instructions that say water bath your meat for 3 hours, and the jars were only half covered with boiling water. They have since revised their "rules" stating low acid to be pressure canned which is interesting as mentioned above we cant buy pressure canners from local suppliers.
I have been looking for a video this thorough and detailed for over a year. I really appreciate you being so specific about the details and everything cold. I'm going to attempt this technique first of June and follow your video again. Thanks so much!!❤
Thanks for sharing this. I belong to that same group, and I just started canning this year. I have not done meats yet but you made it look so simple that I think I will be giving it a try soon. I love watching your channel. Awesome job on all your meats sealing.
Do meats! Don't let fear hold you, ever. Generations of people have done & do these methods of preserving! I trust that more than a govt agency that has so many food producers wanting center stage that the corrupt practices are upheld for money instead of truth being upheld just for what it is. The truth. No money, no greed, no power seeking involved. Truth is what it is ~
Thank you! This is the first video I’ve seen on canning meats. This was very informative and you made it seem easy. I like your attention to details and no nonsense approach.
I'm SO glad to find your channel! I've been doing rebel canning for a little bit but I'm out of ideas! I'm just excited to see you do this. Oh and you're right, other countries have been water bathing everything probably forever! They don't always have the options that we have. I know a lady who's in her early 40s... she came from Bosnia. She laughs at our Ball approved methods. 😂 She told me that in Bosnia, they preserved food to actually LIVE. Her family lived thru the genocide. She didn't have patience with the trolls who attack knowledge that didn't come from govt approved methods. It seems like she knew, very well, that common sense won out every time. Anyway, THANK YOU!
Great instruction. Love your down to earth, authentic style. I am not enjoying the hyped up, made-up heavy presenters and apparent drive for numbers and dollars. Thank you!
For ur garden, Brussel sprouts can winter over in the garden, staying fresh the entire time. Just start low bending down the leaves. This covers the sprouts giving protection from the damage of colder weather. Continue bending the leaves all the way up to the top. I did this in Michigan, harsh winters, & it works. I had little garden trees as markers so there was no lost time searching.
Thank you Michelle I’m a beginner in canning and I’m coming from New Zealand love the video it’s simple and easy and can’t wait to start newbie subscriber… stay blessed
Wonderful Video! I’ve watched women (and some men too) in Persian countries WATER-BATH Can when they don’t have electricity. They process their meat all the time & don’t die from Botulism. It’s a tried & true method for ages. As long as Napoleon was around in the latter part of the 18th C. He offered a great reward for anyone who could devise a way to feed his troops without food spoiling. Anyway, our USDA always thinks the REGULAR PEOPLE are too stupid & can’t troubleshoot creative ways of food preparation. Heck, the govt. thinks that way about us in everything they do. My only bugaboo with any food prep has nothing to do with canning though. It’s the seasoning bottles outsides that concern me. We don’t think about it much, but when we’re touching meat or any food, we just take those shakers & Rarely clean the outside of the bottle. I decided to make special seasonings & put them in little sandwich baggies before I start to prepare any dish. This way, I don’t need to touch the containers when I’m touching Chicken (especially), Pork or Beef. Other than that, your technique is laudable. I’m a nurse who thinks about bacteria in our world constantly. So your techniques I applaud 👏
Thank for sharing this video on the three different meat especially the chicken. And prepping and and preparing it . And the cooking time 😊. Thank you and have a blessed day to you and your family
Excellent instruction on how to for a country boy in need of help, I’m thinking of doing all my meat from one of my freezers; concerned about possible extended power outage possibility . I’m a new subscriber. Thank you Michelle, have a Blessed week. 🙏🏻🇺🇸🇮🇱🙏🏻
My husband didn't like the texture of the ground beef after canning it raw so next time I cooked it first then canned it for 3 hours. Crazy as it sounds the texture was better.
Canned, as it's been for two centuries. Now called 'rebel' canning? Well, that suits me just fine, because it worked long _before_ pressure canning was invented! Himalayan salt...good choice, as it contains 84 trace elements, every one of them essential to balanced health. 👍 Thanks for uploading!
There is another lady who does waterbath canning her channel is called makeitmake. She has Amish canning videos. And also a fb page called waterbath canning only no pressure canning aloud. There is tons of knowledge from those people also. Wonderful to know that you care to keep this way of canning alive with your generation. Thank you so much for watching my channel.
This was a great video. I am fairly new to water bath canning. I tried pressure canning, and was not comfortable with it. I can't seem to maintain the right amount of pressure with my stove. I absolutely love water bath canning. I am interested in canning meat, only because it frees up my freezer space. Thank you for the Facebook info, I joined 2 water bath canning groups.
Thank you ❤to you and all your commenters. I want to start waterbathing, but it's all pressure cooker this and pressure cooker that. At last. Waterbathing 😊. Now I just need some meal and soup recipes 😊❤😊.
Thank you and i enjoyed your video..I also found the group and joined it and I mentioned I found them through your video. They asked me who mentioned them on youtube so i copied the link and sent it to them. I am going shopping for meat tomorrow and do some canning. Thank you for sharing 😘
What size is this pot? It looks very big. It looks like you don't add water to keep the level over-top of the lid. Is that right? Thanks for making this video.
Central NC(Gboro) have been looking for this video for awhile now. Have watched several others but thank you for sharing your knowledge.. just subscribed!
I've watched your videos and several others and I'm pretty convinced, but my family is scared to death of botulism. Everything I've read says water bath canning won't kill the botulism bacteria. I canned four pints of chuck yesterday just to try it for myself and then made a stew with a jar of it tonight and I loved it. It would be really convenient to have on the shelf. Any words to convince the skeptics?
I've been canning this way for 20 years. The Amish waterbath can. I have a canning book that is Amish. Other countries waterbath can their foods because they don't have access to pressure canning. It has to be a personal choice and something you are comfortable with. Check out a fb page called waterbath canning only no pressure canning aloud. There are lots of people on that site with years of experience that can answer any questions you may have.
Thank you so much for this! I'm so glad to have found your video because I watch the R@ssians and they are also excellent with water bathing and they add lots of spices, but their videos are not in English. Keep sharing the old ways, thank you!!
Hello 👋 New subscriber here and new to canning. I really enjoyed your video. I feel it it is important during times like these to know how to do this. I was wondering (if anyone knew), in the event we don't have access to ew canning lids, is there any possible way to repurpose lids? What would we do in this situation?
Yes I have heard of Amish re-using lids. Checking the rubber and making sure there isn't any rust. In a situation such as an emergency and not being able to get lids I would most definitely use mine a second time.
TY soooo much for making this video! Ms. Michelle I have a question for you since there isn't a water bath canning book of do's/don't's (that I know of), HOW LONG will the meat be good for on the shelf? A year or ??? Thank you in advance ☺️
@@michellesgarden Thank you so much for the quick response! I'm going to try and can. I've never canned anything. I've only helped my mom and grandma back in the day. Sadly, I didn't pay attention. Again, thank you!
Could you please yell me if there is a chart i could follow as tohow many hours to hot water bath things. Ive canned most of my life. But am new to broths meats and veggies. Just followed you for fresh blackeyed peas and pintos. I love your canning and videos. I redid mine and filled jars 3/4 way up. They did perfect. Any info would be great. Im doing lemon jelly next week.
I am sure there is a chart somewhere. It's very difficult to get any information on waterbath canning in the US because the USDA doesn't want us to preserve low acidic foods this way. They want us to pressure can. I do know that all low acidic foods such as beans, meats, potatoes should be waterbathed for 3 hours. Your jellies, jams , pickles and tomatoes can be waterbath can at much shorter times. I'm sure you know that since your canning jelly. Try finding an Amish canning book. They do all waterbath canning.
Thank you for the reply. I've had to stop canning for a bit since this whole area is having rolling blackouts due to the heat. I'm glad your ok. I love your garden and your videos.
@LoveMyCoffee10 Sure. There is a channel called makeitmake and she does a video on the texture of the meat waterbath verses pressure canned. It's very good. My husband doesn't like the texture of the ground beef but the other meats I used in casseroles and he was ok with that.
Hello 🙂 this is so new to me ... can I ask a question ... is the chicken sort of boiled, meaning when you get it out of the jar in 5 months, is it ready to eat cold straight from the jar? Or do you need to cook it somehow again? What recipes would you use for meat preserved this way???
The meat is fully cooked. I use my chicken for chicken pot pie or any casserole recipe. The ground beef I use for tacos and spaghetti sauce, the beef cubes I put in homemade vegetable soup. My husband didn't like the beef canned this way. It changes the texture. It is cooked to the point it melts in your mouth. Kind of like meat that falls apart when you cook it for a long time. You do need to heat it up when taking it out of the jar but you don't have to cook it for a long time. I hope this helps.
Do you cover the pot for the boiling process or leave it open? Also you mentioned that you can add onion etc to beef but can you add onion herbs spices to the chicken as well for the boiling process? Thanks for sharing!! Such a help already 😊
@@michellesgarden So I tried some cubbed beef today, added onion parsley and a half teaspoon of salt to a pint size jar. I cooked for 3 hours with lid on but a couple of times the water started to fall below the lid so I added boiling water to the mix as quickly as I could each time (probably 3 times). It seemed to stay at a boil. Is this okay ? Or could that have damaged something. Also is it 3 hours boil even if we live in Illinois? I heard the boiling time might be different for different states but that could just be someone’s opinion. Thanks so much for the reply! 🙂
Thank you, you've made it seem so easy in comparison to my pressure canning. I loved the cross-contamination preparation and precautions that were taken. I was just wondering about one thing, I probably missed it but what about the funnel used for the chicken and beef? Stephan
You don't have to worry about cross contamination if everything is going to cook at a high temperature for quite a long time. Cross contamination is when raw meat touches cooked meat or you use the same cutting board for raw meats and salad veg that will be eaten raw
Factories have dust and people germs. Often went to work feeling a bit out of it. Originally thinking just did not get enough sleep only to realize was sick
Quick question: at what level does the water be in the canning pot? Below the rim of the jars? Or does it have to cover the jars completely? Thanks in advance for your advice!
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The Amish and other cultures around the world have been doing it this way for centuries. I'd trust someone experienced over some jackhole USDA hyper-regulator with a clip board any day. As someone getting into canning, it was extremely helpful to watch your process from start to finish. Thank you.
I truly agree! They didn't have pressure canners centuries ago.
Canning started in the late 18th century in France when Nicolas Appert discovered the method of preserving food in bottles by heating and sealing them. The process was improved by Peter Durand, who patented the use of metal containers for canning in 1810 in England.
Thank you a no nonsense way to canning 😊
Something happened to my chicken in water bath. I only had 3 pints. I did them for 3 hrs as you recommended. When I finished and took them out of the water, the lids were messed up, kind of puckered up in two or three places. They didn’t seal. One was totally loose so now I suspect all three must be bad. What in the world did I do wrong? I’ve not seen this before. The lids are fairly new, from Amazon. Can someone please advise?
Sounds like you screwed them on to tight
I love the reactions I get when I tell people I water bath meat, fish, green beans, etc. “YOU CAN’T DO THAT.” Well, I do, and no one has ever gotten sick. Also, can we discuss how blinkin’ new the invention of pressure cooking is?! People have been canning FAR longer than we’ve had the tech to pressurize anything.
Thanks for sharing your knowledge! Happy Preserving!
No you are wrong.
@@jw77019 you’re entitled to your opinion. Just ask yourself how logical it is to assume that *only* the last 30 years of canning have been “safe” considering how long people have been preserving food.
The reason ppl don't water bath can as much anymore is because pressure canning is safer and 5 times faster. Who wants to watch a boiling pot of meat for 5 hours to kill botulism spores? Not me! 75 minutes of pressure and done!
Not learning to pressure can now that they're so affordable and readily available is just being lazy.
I water bath 5 jars of meat and chicken last month because my fridge died. I seasoned well and added vinegar to the jar. And guess what we didn't die. I'll be doing it again with more food now that I have the technique down. I'll buy a pressure canner eventually.
@@jw77019if the FDA was right why do they allow poison in our food. Why did they approve the vaccine that was never made never approved. Anyone who listens to the FDA has to be insane. I'm 66 I can't with my mother my grandmother and when no one ever got sick. The old way is the best way
Don't worry the FDA approved human meat for consumption. Keep listening to the FDA. And they believed you should eat bugs
I water bath canned meat, fish,vegetables,and fruits with my grandparents and I did it all my life and now I am teaching my grandchildren to do the same.Thanks for sharing this with people.
thank you, I have been searching for a way to can meat and vegies without having to pressure cook them.🥰🥰
I really enjoy your video... you make it look so simple that I can do it at 70yrs old 😊 thank You again
So glad to see this water bath canning. Finally!
I've been posting and following a lady in Poland who learned from her grandparents during the war.
She makes the most beautiful recipes. She adds bay leaf,pepper corn, sliced carrots, onions. Some meets she'll dice up potatoes too. And she'll layer it inside the jars. I saw her add 2 table spoons of rice in the layering too. The rice comes out cooked. Of course, she always adds 2 teaspoons of salt and one teaspoon of white vinegar to every recipe, but she also season the raw meat beforehand with spices
They don't even have pressure canner in Europe.
I asked her where she got her jars. She said at the local supermarket. This is a long tradition and everyone water baths.
As long as you follow the instructions to the T ...You're fine. If you dont hear that seal pop when opening the jar up ...its not a good seal. Gotta hear that seal pop ladies. 😊😊
@jacoleneiu3856 Can you post the channel name please?
I've been watching & canning w/ her (the woman from poland), using her vids. Love it, but for the meat alone, it's OK not to use tablespoon of vinegar in the meat before canning ? Hope so 😅
Thank you for putting these videos out!!! I trust people, & Families (so obviously they've survived these cooking methods), that have done this for generations! Please don't be so downtrodden by the comments people have probably, & will probably make. Stay with what you're doing! It's a trusted method. I guess not by the USDA, but by millions of people for all of these years? Yeah, we tend to be our own USDA. God bless you sweetheart. Keep going!
Oh & Love Make it Make!!!! She's precious ~
Amen!!
The people that are complaining are the same people that believe the vaccine was safe from the FDA
Thank you for a great video. You answered every question I had regarding water bath canning meat. I’m now ready to delve into the this. I really like how you got right into this without so much chatter… well done!!!❤❤❤
You take all the fear of canning to simple matter of fact and common sense way. I feel confident I can do this! Thank you for the simple instructions.
Waterbath canning is also not FDA approved in Canada.
I joined a group, early this year - that open a whole new world for me.
My new drug, love canning.
Yes! Thanks for posting this! I water bath everything I can! Been canning this way for over 35 years! Keep putting these videos out there! Thank you so much for keeping the tradition! God Bless
Rebel Canning but really it’s the original canning👍😎 i’ve been watching a lot of Europe ladies and men water bath canning and they’ve done water bath canning for decades and they’re still alive along with the Amish. they owe no pressure cookers.‼️
The amish as well as my great granny have been water-bath canning forever. Its just my opinion, but i trust the USDA as much as i trust the government. 😒🤭
th-cam.com/video/WY5wOXytSoU/w-d-xo.htmlsi=uJ6s0B9yr05VP0jO
EXACTLY 😂
Thank you very much…it’s time to take back the truth and learn how many generations preserved the harvests bounty that they worked so hard for. 🙏🏻❤️💕🐝☀️🌎
This is the original canning method around the world. How do people think it was done before pressure canners.😂
Thank you from Wellington, Prince Edward Island, Canada.
I thought you could only pressure can meats, you've just opened up a whole new world for me, thank you Michelle's garden.
@dragonkat1868 There is also another channel called makeitmake, she has a video on the texture of wb canned meat verses pc meat.
I’ve been doing it this way since the start of the pandemic and I’d like to add that I brown all my meat and practically cook it before canning. I’ve done stewed beef chilli con carne , chicken casserole and chicken curry . It’s sitting on my pantry shelves looking delicious and it is delicious to eat .
What is life time on canning soups and meet
On WB raw chicken how long do you cook time is
Thank you Michelle. I add sliced onion, garlic, S&P and other seasonings with a bay leaf. Try it! Ready for SHTF food!
I sell industrial lubricants & am happy to hear you wash your new lids. Many places don’t use the food grade lubricants they’re supposed to. Many times contaminated goods are released to the public because they don’t know about a leak yet. Best to clean everything & be on the safe side.
That's a terrific job Michelle 👏👏👏 well done.
YES!!! I LOVE WHEN I FIND CHANNELS IN MY AREA. I'M NEW TO WATER BATH CANNING AND NORTH CAROLINA. YOU'VE GOT A NEW SUBSCRIBER. THANK YOU SO MUCH MA'AM THIS IS EXACTLY WHAT I NEED. GOD BLESS YOU AND YOURS. 🙏🏽♥️ Sorry for the caps 😅 I'M THAT EXCITED 😅♥️🤦🏽♀️🤣🏆🙏🏽
Ditto 😊. But I'm in NZ 😊.
Hello from Australia, you cant buy a pressure canner here unless you import from the US, and the old recipe booklets I have from the fowlers jars (Aussie version of Mason Jars) have instructions that say water bath your meat for 3 hours, and the jars were only half covered with boiling water. They have since revised their "rules" stating low acid to be pressure canned which is interesting as mentioned above we cant buy pressure canners from local suppliers.
What??? You can buy pressure cookers here in Australia. I had one fifty years ago!!!
Not now you can't buy them. Regulations. Not even in Russia. But I don't care. The Amish never use them
She is talking about pressure CANNERS, not pressure COOKER :)
I have been looking for a video this thorough and detailed for over a year. I really appreciate you being so specific about the details and everything cold. I'm going to attempt this technique first of June and follow your video again. Thanks so much!!❤
Looks great nice to see someone waterbathing meat I waterbath every as in England and also love that Facebook group 🙂
thanks for a clear & easy to follow instrution video on water bath canning! so good to see so many people not scared off by the FDA.
Thanks for sharing this. I belong to that same group, and I just started canning this year. I have not done meats yet but you made it look so simple that I think I will be giving it a try soon. I love watching your channel. Awesome job on all your meats sealing.
Thank you so much.
Do meats! Don't let fear hold you, ever. Generations of people have done & do these methods of preserving!
I trust that more than a govt agency that has so many food producers wanting center stage that the corrupt practices are upheld for money instead of truth being upheld just for what it is. The truth. No money, no greed, no power seeking involved. Truth is what it is ~
@@gwain7179 #Truth
Sounds like you did everything just fine.
Thank you! This is the first video I’ve seen on canning meats. This was very informative and you made it seem easy. I like your attention to details and no nonsense approach.
I'm SO glad to find your channel! I've been doing rebel canning for a little bit but I'm out of ideas! I'm just excited to see you do this. Oh and you're right, other countries have been water bathing everything probably forever! They don't always have the options that we have. I know a lady who's in her early 40s... she came from Bosnia. She laughs at our Ball approved methods. 😂 She told me that in Bosnia, they preserved food to actually LIVE. Her family lived thru the genocide. She didn't have patience with the trolls who attack knowledge that didn't come from govt approved methods. It seems like she knew, very well, that common sense won out every time. Anyway, THANK YOU!
Great instruction. Love your down to earth, authentic style. I am not enjoying the hyped up, made-up heavy presenters and apparent drive for numbers and dollars. Thank you!
I really enjoyed watching this video…you made water bath canning seem so easy!👍
Those look great!! Thank you so much for the video, excellent job!! 😊
Thank you so much, this was very helpful and it’s so much easier than I thought it would be!
Thank you so much ! Blessings and Grace!
Hello from Eastern NC. Thanks so much for your lesson on meat canning water bath style.
For ur garden, Brussel sprouts can winter over in the garden, staying fresh the entire time. Just start low bending down the leaves. This covers the sprouts giving protection from the damage of colder weather. Continue bending the leaves all the way up to the top. I did this in Michigan, harsh winters, & it works. I had little garden trees as markers so there was no lost time searching.
Thank you Michelle I’m a beginner in canning and I’m coming from New Zealand love the video it’s simple and easy and can’t wait to start newbie subscriber… stay blessed
Wonderful Video! I’ve watched women (and some men too) in Persian countries WATER-BATH Can when they don’t have electricity. They process their meat all the time & don’t die from Botulism. It’s a tried & true method for ages. As long as Napoleon was around in the latter part of the 18th C. He offered a great reward for anyone who could devise a way to feed his troops without food spoiling. Anyway, our USDA always thinks the REGULAR PEOPLE are too stupid & can’t troubleshoot creative ways of food preparation. Heck, the govt. thinks that way about us in everything they do.
My only bugaboo with any food prep has nothing to do with canning though. It’s the seasoning bottles outsides that concern me. We don’t think about it much, but when we’re touching meat or any food, we just take those shakers & Rarely clean the outside of the bottle. I decided to make special seasonings & put them in little sandwich baggies before I start to prepare any dish. This way, I don’t need to touch the containers when I’m touching Chicken (especially), Pork or Beef.
Other than that, your technique is laudable. I’m a nurse who thinks about bacteria in our world constantly. So your techniques I applaud 👏
Thank for sharing this video on the three different meat especially the chicken. And prepping and and preparing it . And the cooking time 😊. Thank you and have a blessed day to you and your family
Awesome!! Easy instructions. Great job!!
Excellent instruction on how to for a country boy in need of help, I’m thinking of doing all my meat from one of my freezers; concerned about possible extended power outage possibility . I’m a new subscriber. Thank you Michelle, have a Blessed week. 🙏🏻🇺🇸🇮🇱🙏🏻
My husband didn't like the texture of the ground beef after canning it raw so next time I cooked it first then canned it for 3 hours. Crazy as it sounds the texture was better.
How long is good shelf life for the cubed meats?
I try to use all my canned meats in a 12 month time. I have heard people say as long as it's sealed it's good. But I basically just go with 12 months.
Thank you for your input. Does pressure cook pot procedure meats last longer shelf life than the wet bath? any difference.
@@michellesgardenthis is what I've always done plus your jars are easier to wash.
Thank you so much! You've brought back memories that I thought were long gone. Thank you!
HA! WE HAVE THE SAME COWBOYS CROCKPOT. WOW!! MUCH LOVE TO YOU AND YOURS MA'AM 🙏🏽🏆♥️ BEAUTIFUL SOUL YOU HAVE ❤️
Canned, as it's been for two centuries.
Now called 'rebel' canning?
Well, that suits me just fine, because it worked long _before_ pressure canning was invented!
Himalayan salt...good choice, as it contains 84 trace elements, every one of them essential to balanced health. 👍
Thanks for uploading!
Thank you so much for these. You’re helping me immensely. I trust you.
There is another lady who does waterbath canning her channel is called makeitmake. She has Amish canning videos. And also a fb page called waterbath canning only no pressure canning aloud. There is tons of knowledge from those people also. Wonderful to know that you care to keep this way of canning alive with your generation. Thank you so much for watching my channel.
This was a great video. I am fairly new to water bath canning. I tried pressure canning, and was not comfortable with it. I can't seem to maintain the right amount of pressure with my stove. I absolutely love water bath canning. I am interested in canning meat, only because it frees up my freezer space. Thank you for the Facebook info, I joined 2 water bath canning groups.
GREAT, Thank you. from the UK where we dont pressure can stuff. we just cook it and vacuum seal it...I think.
My husband's family was amish. For 50 years I have water bathed everything. Meat included.
I’m so glad you posted this. Ty ❤
Thank you ❤to you and all your commenters. I want to start waterbathing, but it's all pressure cooker this and pressure cooker that. At last. Waterbathing 😊. Now I just need some meal and soup recipes 😊❤😊.
Thank you and i enjoyed your video..I also found the group and joined it and I mentioned I found them through your video. They asked me who mentioned them on youtube so i copied the link and sent it to them. I am going shopping for meat tomorrow and do some canning. Thank you for sharing 😘
Love your video - gives me more confidence to give canning meat a go! :)
What size is this pot? It looks very big. It looks like you don't add water to keep the level over-top of the lid. Is that right? Thanks for making this video.
Thank you going to try this soon...Love your beautiful home charming kitchen❤
Thanks Michelle been wanting to do meat love watching you cause I’m just learning I’m so excited love you 😊
Excellent tutorial on canning meats. Thank you.
I'm so glad to find this video. You have a new subscriber btw. Great video ma'am
I'm am so happy for your video. Thank you.
Well Done!!! I have never waterbath canned meats you made it look easy.
Hello, doing chicken today based on your video and so many other videos try to shame me for not having a pressure canner. How long is it shelf stable?
I did chicken,beef ground beef and pork,
Central NC(Gboro) have been looking for this video for awhile now. Have watched several others but thank you for sharing your knowledge.. just subscribed!
I've watched your videos and several others and I'm pretty convinced, but my family is scared to death of botulism. Everything I've read says water bath canning won't kill the botulism bacteria. I canned four pints of chuck yesterday just to try it for myself and then made a stew with a jar of it tonight and I loved it. It would be really convenient to have on the shelf. Any words to convince the skeptics?
I've been canning this way for 20 years. The Amish waterbath can. I have a canning book that is Amish. Other countries waterbath can their foods because they don't have access to pressure canning. It has to be a personal choice and something you are comfortable with. Check out a fb page called waterbath canning only no pressure canning aloud. There are lots of people on that site with years of experience that can answer any questions you may have.
I have not done it but I remember my grandmother doing it.
Thank you so much for this! I'm so glad to have found your video because I watch the R@ssians and they are also excellent with water bathing and they add lots of spices, but their videos are not in English. Keep sharing the old ways, thank you!!
I added some carrots and potatoes to my quart jars of beef but some of them are floating a bit in my canner due to air.. Is that ok?
Great video on WB meats. Thanks 😊
Hello 👋 New subscriber here and new to canning. I really enjoyed your video. I feel it it is important during times like these to know how to do this. I was wondering (if anyone knew), in the event we don't have access to ew canning lids, is there any possible way to repurpose lids? What would we do in this situation?
Yes I have heard of Amish re-using lids. Checking the rubber and making sure there isn't any rust. In a situation such as an emergency and not being able to get lids I would most definitely use mine a second time.
Thank you so so much 💕 💞 This is all very new to me.
Thank you so much for doing this video. I have been looking for this. You're video is nice and easy to understand. I really appreciate that.
I’m glad I found your channel. I started canning when I found the Facebook page you just mentioned ❤❤❤✌️
Thsnk you gif this invaluable way of canning , I just found your page snd will be watching now I’ve subscribed already !! God bless 🙏🙏🙏🙏🙋🏻
TY soooo much for making this video! Ms. Michelle I have a question for you since there isn't a water bath canning book of do's/don't's (that I know of), HOW LONG will the meat be good for on the shelf? A year or ??? Thank you in advance ☺️
I try to use my canned meats within 12 months.
@@michellesgarden Thank you so much for the quick response! I'm going to try and can. I've never canned anything. I've only helped my mom and grandma back in the day. Sadly, I didn't pay attention. Again, thank you!
Could you please yell me if there is a chart i could follow as tohow many hours to hot water bath things. Ive canned most of my life. But am new to broths meats and veggies. Just followed you for fresh blackeyed peas and pintos. I love your canning and videos. I redid mine and filled jars 3/4 way up. They did perfect. Any info would be great. Im doing lemon jelly next week.
I am sure there is a chart somewhere. It's very difficult to get any information on waterbath canning in the US because the USDA doesn't want us to preserve low acidic foods this way. They want us to pressure can. I do know that all low acidic foods such as beans, meats, potatoes should be waterbathed for 3 hours. Your jellies, jams , pickles and tomatoes can be waterbath can at much shorter times. I'm sure you know that since your canning jelly. Try finding an Amish canning book. They do all waterbath canning.
Thank you for the reply. I've had to stop canning for a bit since this whole area is having rolling blackouts due to the heat. I'm glad your ok. I love your garden and your videos.
Hello, im a new subscriber, and i absolutely love this method, question? How
Water do you put in the canner, before putting the jars .?
Michelle, your video was wonderful! Can you do a video to show how the meat looks after a time when opened? (Months, years). Thank you! Blessings!
@LoveMyCoffee10 Sure. There is a channel called makeitmake and she does a video on the texture of the meat waterbath verses pressure canned. It's very good. My husband doesn't like the texture of the ground beef but the other meats I used in casseroles and he was ok with that.
Can you double stack when water bathing ?
Can you can meat that has been frozen and then thawed? I get my meat from my local farmers market and it is always frozen. Thanks.
Yes, I see no reason why you couldn't.
@@michellesgarden Thank you!
I don’t think I heard how much water was in the pot. Was the water level an inch from the top of the jars?
It's an 1 to 1 1/2 over the top of the jars in the pot.
Thanks, I will definitely be trying this method.
Good evening.You've made raw fish that way and it works? I am from Montecristi, Dominican Republic.
This video is very helpful - thank you!
Thank you for sharing....
OMG! I"m just beginning water batch canning and i AM SO GLAD that I found you !!! THank you !!!!
Waterbath!😅
Hi, I can't find the FB group Water bath canning group you mentioned. Can you be more specific, a link maybe?
@lillivaughn8655 I haven't been able to find it recently. It's possible it was a fb page that isn't up anymore.
Hello 🙂 this is so new to me ... can I ask a question ... is the chicken sort of boiled, meaning when you get it out of the jar in 5 months, is it ready to eat cold straight from the jar? Or do you need to cook it somehow again? What recipes would you use for meat preserved this way???
The meat is fully cooked. I use my chicken for chicken pot pie or any casserole recipe. The ground beef I use for tacos and spaghetti sauce, the beef cubes I put in homemade vegetable soup. My husband didn't like the beef canned this way. It changes the texture. It is cooked to the point it melts in your mouth. Kind of like meat that falls apart when you cook it for a long time. You do need to heat it up when taking it out of the jar but you don't have to cook it for a long time. I hope this helps.
Michelle, I hope you are doing okay after the Hurrican Helene!!!!
Great video! Thank you.
Do you cover the pot for the boiling process or leave it open? Also you mentioned that you can add onion etc to beef but can you add onion herbs spices to the chicken as well for the boiling process? Thanks for sharing!! Such a help already 😊
Yes you can add spices to any of the meats. I cover the pot when I drop the jars and the lid stays on the entire time.
@@michellesgarden So I tried some cubbed beef today, added onion parsley and a half teaspoon of salt to a pint size jar. I cooked for 3 hours with lid on but a couple of times the water started to fall below the lid so I added boiling water to the mix as quickly as I could each time (probably 3 times). It seemed to stay at a boil. Is this okay ? Or could that have damaged something. Also is it 3 hours boil even if we live in Illinois? I heard the boiling time might be different for different states but that could just be someone’s opinion. Thanks so much for the reply! 🙂
Thank you, you've made it seem so easy in comparison to my pressure canning. I loved the cross-contamination preparation and precautions that were taken. I was just wondering about one thing, I probably missed it but what about the funnel used for the chicken and beef? Stephan
You don't have to worry about cross contamination if everything is going to cook at a high temperature for quite a long time. Cross contamination is when raw meat touches cooked meat or you use the same cutting board for raw meats and salad veg that will be eaten raw
Love to watch I remember my mother canning everything in water I’m 78 and mom ever killed us with any of the things she canned lol
New to canning, does this mean the hamburger meat and stuff is cooked? you do not need to cook it again? like in a fry pan for example?
@MindBodyNourish- yes it is cooked.
Does there need to be a certain or any headspace?
I am new to this. Did you cover the pan while it was cooking?
Thank you...
You took the fear out of this for me
I am going to try this
Tyvm
Factories have dust and people germs. Often went to work feeling a bit out of it. Originally thinking just did not get enough sleep only to realize was sick
Thank you!
So do you completely cover the jars with water inside the canner ?
Yes about an inch and a half.
@@michellesgarden great thank you.
Did you add more boiling water during the process to account for that which evaporated via boiling? If so, how often did you need to do that?
@@melanson55 I did not, but if you need to you can.
Quick question: at what level does the water be in the canning pot? Below the rim of the jars? Or does it have to cover the jars completely? Thanks in advance for your advice!
Cover the jars 1 to 1 1/2 inches.