Make that 2 new subs! Hippiechick I was reading your comment never looked to see the name until I thought that is exactly how I feel and hit the like button then saw it was you ❤️❤️❤️
Make that 3! My hubby sent me this link. LOVE that she shares info without all the hype and drama. Another lovely soul empowering humanity to be self sufficient!
@@rebecca4904 this is such a great video isn't it? I know of 2 families who lost their freezers this last week. I'm not a fan of freezers although they serve the purpose
@hippiechickoffgridmaine8625 yes, they make me nervous too! Especially after we lost a whole freezer of meat a few years ago when I mistakenly unplugged it while getting my young chicks set up with their warmer! It was devastating and extremely gross.
I am very, very old. When I was young, I talked to an old man who, as a boy, sailed on the small trading schooners that went to the Bahamas. They had no electricity or refrigeration. For meat, they would buy a goat, slaughter it, and cut it into chunks, and put it into a barrel of very strong salt brine. The meat would be preserved long enough for a crew of 2 to eat a whole goat. He said the brine would stink after several days, but they would wash of a piece of meat in ocean water very thoroughly, then give it a final rinse with fresh water, (fresh water was conserved), and cook it. The washed meat smelled good. No one got sick, even in the Bahamian heat. . I knew the man well, and his integrity was beyond question. This is not long range preservation, but can give you some time to process a large quantity of meat in a more permanent way. Salt is an ancient food, and our bodies are developed to handle it. Thanks for a good, informative video.
Thousands to millions of sailors died of food poisoning they just never talk about it. The reason it smells is because of the deadly bacteria and then the sea water just covered the smell it didn't remove it. Sailors bodies would tolerate the taste but they were not healthy by any means in fact disease was common with sailors to the point most sailors died during their first voyage. Most ships had 7 times more crew mates than required because by the time they got to where they were going 90% of the crew would be dead of food poisoning or other poisoning. You see air in the ocean is actually toxic in large amounts and sea water is ok for an accidental glug when swimming on a beach but when you are deep in the water you are breathing tons of toxic shit in to where your mind starts be eaten alive by the bacteria in the air and well ever wonder why cruise ships have air purifiers all over the dam place and wonder why everyone on ships instantly get seriously sick if the purifiers have any issues? Its because the sea water is extremely dangerous and modern people don't have a poison resistance anymore like they use to because humans no longer eat pure garbage. Rotted meat is not good and canning actually doesn't work at all in fact even in deep freezers actual food experts have proven well this isn't canning this is sticking it in a glass jar and putting a screw on lid on them and morons call it cannoning. In truth even in deep freezers actual experts have found they still rot. Ever wonder why it still has an expiration date even for frozen food? Its because freezing it slows its rot but it doesn't stop the process at all it just slightly slows it. Actual experts have declared if there is no power then all that food will turn rotten in a few hours of regular heat and even if you keep that room as sealed as possible it will 2 to 3 days max before everything inside of a deep freezer will turn rotten and become un edible. Canning is a scam that will kill a shit ton of people if they ever eat that rotted food.
Thank you for educating people on botulism. Even the USDA says that all you have to do to destroy botulism spores is simply boil the food for 10-15 mins. Fear-mongering has truly created the biggest old wives tales in American canning communities.
It’s called “propaganda” and the central banking cartel, aka “Z10nists,” use it to discourage self sufficiency. You can’t conquer a nation until you remove it’s knowledge & experience of self sustainability.
Today’s FDA would demand that dozens of toxic and unnecessary chemicals be put into your jars. I can,jar make my own butter and breads,raise meat,make jerky. Schools should teach these types things along with gardening. Really good video
I disagree with the school part of your comment. They can't even teach The 3 R's without being mandated to inject the agenda into it. Why would they be able to teach self-sustainability without the dependency agenda being injected in to it too? Some things are better left being handed down from previous generations and like-minded people.
@@charlyostrowski7890 In the 90s we were the last generation to have gardening , economics where your taught to budget , balance ya books , horticulture where you had a garden , Home economics was cooking class , sew was awesome. I was a tom boy so took wood work , metal work & tech drawing too. 2000 schools took it all out . Tho was surprised in home economics my son’s teacher did teach canning in his school .
Old Man of 70 years old and grew up living on a large farm we grew 90% off all our food so we did a lot of canning at the end of the growing season , So thank you for this video every one needs to know how to do this in these crazy times and BLESS YOU AND YOUR FAMILY !!!
@@nancymacavoy3427 Boil 3 hrs, pull out and let cool. The Amish like to turn theirs upside down once out of the bath, just like they do if they are "Hot Canning".
As always, you're right on time with needed info of the times. I don't trust the meat in the stores, so I trap it and turn it into Pemmican. Good Bleass you and your family.
A little story about my Beaver Trapping Business. I came into HOA interview to see if they wanted me as their trapper. Everything went well until the final question. They asked what I did with the Beaver. I said "I tan the hides and eat the meat." These folks are veggie brains, and cringed when I said I eat the meat. So they hired the guy who said that he threw the caresses in the garbage. I had a hard time not laughing when I left the meeting. 🤪👈
When the USDA ran my neighbors out of pig business in 70's by controlling the price of corn & paying us not to grow it, I started seeing the plan & the pattern.
The #FDA receives about 75% of it’s annual funding/donations/etc. from big pharma and big Ag, we are not the customers, we are the products! F the FDA, same for USDA, CDC, NIH, HHS, all health & food related agencies.
This gal is what we call a "keeper"! Lucky man to have her with knowledge, common sense and damn good looks! I water bathed 24 jars yesterday and all is well. Thanks for the video.
Lol us too and our pot and propain which I dispose is sitting in the ready behind the barn. But got loads of already foods done lol. Abundance of farming.
I use a rocket stove for pressure canning. What I have learned is that if you have 8-12 in.x1/2in dry sticks pre-prepared, then it is easy to maintain your pressure, very easy. The advantage is that you use less wood. In a prolonged grid down, propane becomes in very short supply very quickly. I live in the northern ozarks and winter gets pretty cold here and we use wood for all cooking, canning, and heating. And there is plenty of wood. If the economy crashes in the winter or war wipes out the grid, most folks will be headed your way as they will not have the means to survive here for very long. That is also why fema has most of their camps in the south. So, we have a rocket stove and can buld more if needed, wood stove in the house, wood fired BBQ and smoker, and a fire pit. Many ways to process meats and whatever else we need to preserve. And a shoutout to Earnie Woertz who is 70 and I guess still at it and I am 71 and still at it! We ain't old, just well seasoned/experienced.
I bet you have a wealth of knowledge. Would love to have mentors in my life like you folks and to teach my kids/the kids of today. They need to know this stuff! Not tic tok or which gender they are!!!
@sonofeloah...how do you make a rocket stove? I have bricks and sime wood in rural Illinois near Iowa border. Thanks agead if you or someone else can answer this!
In 1999 we found a jar of greenbeans that had been canned in 1960. 39 yrs! We opened the jar & ate then for supper. I've been canning ever since. That made a believer out of me! They were water bathed & the canning jar was a light blueish green, lol
That is the same thing for all of the canned goods in the supermarket. They put an expiration date on them so that you'll throw them away and buy more of their product when in reality they will stay good for a very very long time unless they get damp and Rusty that is. Keep'em dry
@@23JustinBlakeI eat expired stuff if it passes visual, taste and smell test. Never gotten ill but the food bank won't take expired stuff. Also alot of stuff you buy now has very short expiration dates
Well said ma'am. Great video and very helpful, but, you speaking skill is perfect. You didn't say "like" or "i was like" or "i feel like" even once! Unlike almost every other youtuber, you actually speak beyond the level of today's public speaker. It's refreshing to listen to you.
If you are canning outside,make sure your pot is level. I was doing tomatoes under the oak tree on Eugene's grill's burner. Right when the time was up to remove the jars, the whole thing tipped over. I have 3 pressure canners (2 will fit on my stove at a time) and will can 18 pints or 14 quarts at a time. That takes 90/75 minutes under pressure BUT then I have to wait for the pressure to slowly release. That is what takes the time. For water bath, hard boil 3 hours, take them out, repeat. That's the difference. Right now I have 2 whole hams and a turkey in the freezer that I can process. I also have pork ribs and bacon. Haven't found a good way to can bacon yet. I put plastic jugs of water in my freezer. Enough to make half of the freezer space and fill it. They froze. They kept my freezer frozen for 7 days without power. In a grid down that would give me time to process the meat and I would have gallons of good water left. Think about where you will get your water to can the meat when the grid is down.
Ive seen cookedmeat or pork covered in bacon grease in a jar and supposedly it keeps ....never tried it but it is something they used to do back in the day
I don't remember the channel. However if you search canning bacon, there is a vid where a guy shows how to. you will need parchment paper, as the bacon gets laid across it, rolled up put in the jar and canned. He also said to put it on a cookie sheet and slide it in the oven, after the fact if you want crispy, instead of floppy out of the jar. Hope this helps.
I grew up leaning to water-bath canning. It was not until the 70s that I started pressure canning. I'm 77 and still alive after many years of eating everything water bath canned. When the home extension office said only pressure can I asked what did they do before pressure canners were invented. They turned red then finally said foods were not modified then. I said oh so we are eating s*** food now then. They were flabbergasted and didn't know how to respond. I laughed and walked away. Mumbeling guess I'll go home and fix stew with my water bathed venison.
My mom canned everything and made the most amazing beef stew and canned it. I thought that recipe was gone forever because my mom got dementia early, but my auntie had the recipe and my friend and I canned it up 2 yrs ago and are about to make a bunch again this weekend. The recipe makes 14 qts... so it is a lot, but I invested in a large pressure canner last yr that will hold q4 quart jars.
My aunt in Spain doesn't ever water bath her vegetables "ratatouille". She just turns the cans upside down. And she is in her 70s. In Europe, we usually water bath, even meat (for longer times than vegetables).
@brewsterly2927 Yes. I can at my friends house, and the recipe is there right now. I will be there later to can tomatoes and will add it here while we are waiting on the canner.
I think America is the only country in the world that uses pressure canners to preserve food. I'd never heard of a pressure canner for preserving until I started watching homesteading channels. I'm in Australia and for me to buy a pressure canner which had to be imported from the US it would cost around $350 not including extras, the ball jars here cost $60 a dozen for quarts. I water bath everything and reuse store bought jars and the only thing I buy new are screw top lids. God bless you for making this kind of content.
Hey there Vickie, I'm in Australia too. Can you tell me please, before you put your lids on, do you fill with water or just leave airspace? I have plenty of washed out jars and did this with apricots one year. I almost completely filled with water and loosely screwed on the lids. When the air bubbles stopped coming out from around the lids I lifted them out and tightened them. They're fine like that for 5 years, I know because I found a jar in the back of the cupboard and they were still great. So before I mess up with the meat can you advise. Thanks.
@markillingworth1929 Hi Mark, speaking for myself I used to not add any liquid to the meat but found it to be dry and tasted a bit chalky. I then started adding stock or stock cubes and water filling the jar to the shoulder for a better tasting meat and softer. In regards to the lids I have done it both ways and what I found was the tightly screwed on one was harder to open later than the loosely screwed on one. I would suggest you only can 2 jars to start with to give you an idea of what to expect and not waste any money if it doesn't work out to your liking. Do one without water and one with and tighten one lid and not the other, you can use a regular pot with either a towel or rack on the bottom then fill it with water until it reaches the neck of the jar, there's no need to cover the jar completely. Bring water to a boil and boil for 3 hours, I usually leave mine in the pot until they cool. I hope this helps and feel free to ask anything else.
@@Vickie-jj1ee Thanks Vickie, that's tremendous. Since you offered, I do have another question if that's okay. I'm almost entirely carnivorous and the fat on my meat is important; I'm supposing that it's okay to leave the fat on and I'm guessing that it'll just sit on top of the stock? A world without bacon, chicken chops stewing steak and fatty mince is somewhere I never want to be so as whatever I can I'm thinking 500ml jars would be enough as I'm thinking, once opened ( if we still don't have electricity) it will only last a day or so. Thanks for getting back to me, I'm quite encouraged to give it a try. Cheers, Mark.
Well done! Straight forward and to the point. Common sense. Didn't waste my time with a musical presentation or stuffed with comedy . Like the good old days of YT.
I was listening to Alaskan Prepper talk about canning meat. He suggested sprinkling a little salt on top of the meat before you put the lid on. He does it as an extra measure of safety when canning meat. Just thought that I would share this with this audience....
I think the rooster wants to get canned? Love people that know how to do stuff like this. Thank you for sharing this knowledge. When chaos comes, 75 percent of people will not survive.
I always can meat this way. I have half a cow coming in a few weeks. I will take that meat and make pasta sauce with meat, Michigan sauce with meat, chili with meat. Manwich with meat. And all water bath canned. Any steaks I have left over before the new meat comes gets put in a jar and canned for stew meat and it’s all delicious and tender. I don’t really care what FDA says. They don’t rule my kitchen.
@@kayfreschly6272 I’m in upstate New York. Michigan sauce is a ground meat sauce you put over a hotdog. At the time you make it, you make sure tomato sauce and your uncooked ground beef together and it makes it really fine meaty sauce. Topped with onions and mustard. It’s a summertime favorite. No beans in this mixture so it’s not a chili dog. We are up by the Canadian border 45 minutes from Montreal and we don’t do beans in our Michigan sauce. However, we do beans in our chili. If you’re interested, you should be able to find a recipe on TH-cam. It consists of human chili powder, a little bit of cayenne pepper and salt, onion salt. It’s delicious.
Amen... The FDA has their hands full crushing our will to live with untested "vaccines" they can keep the HELL out our kitchens. Thank you, fellow Rebel💗💗 New subscriber here... PS You are adorable.
You need to water bath the jars for 3 hours at a time. Be sure to place a clean kitchen towel down inside the bottom of the Kettle then, use the other tool in the middle if you are stacking jars. This prevents breakage and is safe. It does no harm to the towel used. This is an excellent method and kudos for showing everyone this method. I hope everyone gets the bulk of your meat into jars or dried before the electricity gets turned off just in case it is more than a couple of days. Wish I had a crawdad pot!
Maybe I missed part 1. So I just take raw meat, stick it in a jar, add water to near top, put the lid on, screw down the lid retainer, put into big pot and boil for 3 hours? Nothing added to the water? No prepping the meat before putting it into the jar? And this can last decades?
You are right on target. My mom and Granny canned in an iron kettle over open fire when I was a small girl. My job was to keep wood coming for the fire. We canned meat, vegetables you name it. I guess we East TN hillbillies have always been rebel canners.
I'm 78, my mother-in-law told me as a girl she tended the canning over a wood fire. She had to keep the water up to the shoulders of the jars and packed rags around the shoulders of jars to reduce the evaporation of the water. That was a #3 laundry tub they canned in. She taught me pressure canning. My own mother taught me to can juices, fruit,and tomatoes without the water bath. My aunt and mother-in-law also canned fruits, juices and tomatoes without the water bath. They are high in acid and that makes them safe if you are certain to bring them to a boil before putting them into sterilized jars. They can be sterilized by boiling in water or by steaming which uses less water, about an inch for jars inverted over the water. When they are sterilized they will pull the water up into them if they cool a little. Also, my late husband said his family preserved meat by cooking it and putting it in crocks with pork or beef fat. When they were ready to use it they would remove most of the fat and just warm the meat and eat it, There are many ways to safely preserve foods.
I have waterbathed Amish raised chickin, boneless-skinless thighs. For 3 hours , dry -cold pack. After a three hour bath when finished there is about 1 inch broth on top. They are so tasty and tender . Great videos young lady, thank you.
Dry - cold pack means you put the chicken in the jar with no water added(dry) & uncooked(cold). The chicken will release it's own water as it cooks during the process.
Just a word of caution as well, Please do use hot water and vinegar and rinse your jars in this prior to placing any food items into the jars. I opened my jars up and removed the lids, they smelled like they had been sitting on a boat for three months and did not want that smell to infiltrate into the food. Use your noses! Always give the jars a good rinse. Vinegar kills bacteria.
Of course, vinegar does eliminate some things, but it's important to note it's not a complete solution to disinfectant. It is only 90% effective against bacteria and around 80 percent effective against viruses and mold or mildew. Personally, I would boil the jars for 10 mins...better sanitized!
I would definitely have to boil mine since I lost my sense of smell back in June 2020 from that cough cough! Frustrating! But I'm learning to live with it!
@@christinastpierre3052my mother read about using nicotine patches to regain smell. She tried it and within 2 days she was starting to smell things again. She used it for 1 week to regain smell.
I just found your channel today. You can thank the algorithm Gods of TH-cam. If you haven’t noticed yet, people are making a mass exodus from their own rabbit holes and are seeing the reality of the future. Keep it simple my friend, keep it simple.
Every Kerr canning book I own gives you these timetables. My grandmother, mother, now I use them. I'm 60. Yes, let's trust the government. They have done a bang-up job giving our wealth away, especially this administration 2020-2024.
Lady you have the most beautiful piercing blue eyes, thank u for the info on canning i think a lot of us around the world has got the feeling we need to learn these skills again! I grew up on a farm but moved to the city and ive hated ever since and you forget a lot of stuff that Grandma used to do every season, great vid!
My husband moved furniture for General Motors executives in the big three executives for years. Now we’re talking back in the 70s and 80s. What he learned is if you pad your refrigerator or freezer with quilts and blankets and do not open the door, it can last for days the stuff in the fridge and the freezer can last four days! I would suggest that everyone should have a small portable generator and have a load of gas cans with gas in them, carefully improperly or have a propane appliance. Now I bought an infinity high end furnace in central air that also converts its gas, but it converts to propane , and then you need a couple propane tanks stored properly and that can run whatever your freezer or refrigerator is that you have that set up for propane. Propane can last a long time the tubes need to be stored properly and you can have them for an emergency and all you gotta do is switch your appliance over to propane. We had a 42 foot diesel pusher with the converter and everything could run on plug-in at campgrounds and it was converted to the furnace. Everything was converted to propane so we could use it while we’re traveling down the road use your stove. Your refrigerator was ready was running everything was froze, etc. and we never had a problem ! So get those types of items instead of just regular electric appliances. The government wants everything to be electric everything to be electric, but if you can get something that’s adjustable such as an appliance that runs on propane, natural gas or electricity or at least two of them, you’re better off and they are available and you can buy them check into Coleman appliances
Honestly, that was one of the best and most useful prepping videos I have watched and I have watched hundreds of them (in case my wife reads this, only hundreds honey!) Thank you and God bless!
Finally finally finally I’ve found the answer to my question on this topic. Also from LA here (Alexandria) and I’ve even thought about salting meat if the power goes out. This is a much more safe and effective alternative to breaking out my all American canner that can only can 7 quarts at a time. Already got the crawfish boiler, burner, propane tank, and cans. Thank you. You literally deserve an award for this video.
Growing up as a kid in Louisiana, my parents and grandparents and all of us gardened and canned everything! I did not grow up canning meat, but my mother did. Looks like we got to get back to those ways!❤
About 3 years ago my wife and I got interested in canning. I bought an All American pressure canner. Now, today, your video just popped up and I am sold on the much easier water bath canning method. Thank you so very much for the info you provide. Clear, clean, concise, to the point. I have now ordered a large crawfish boiling pot and burner. We are going to move to water bath canning. Seems so much easier not having to babysit a pressure canner. Thank you again for all you are doing to help us. We are excited!
I wouldn't say it is easier...I love my pressure canner, but if something were to happen to my freezer or my electricity (as only have an electric stove) then I would do this, but if I had propane I could also use my pressure canner...to be honest I would probably use my pressure canner on the propane stove and my water bath canner on an open flame.
The government doesn't want ppl that know how to take care of themselves! I'm 51, & this is my 3rd year canning. I'm so glad I learned how. For Christmas, I give canned food to my kids and they're always so excited to get it! I haven't done meat yet...but that was my next thing I wanted to learn!
I've been reluctant to buy a pressure cooker. The whole process has always seemed overly complicated. This is the video tutorial I've been needing for a long time. Thanks for making it.
Thank you so much for this. I live on the upper Texas coast and we have 3 freezers of deer meat. Every hurricane season, I am haunted by the thought of losing the power and all that meat going to waste. This is easing my mind. God bless you for sharing!!!
THANK YOU FOR THE HONESTY! I'm 63 and grew up in a country family where 5 of us lived from year to year on water bath canned fruit and vegetables as did our relatives and neighbors. I never knew anyone who became ill or died from eating it. I do use both methods and preserve about 90% of my food every year. I often hear, "a water bath canner can't reach a high enough temperature to kill bacteria and properly preserve food". Boiling water is the same regardless of method, too high of temperature will cause the jar to crack or explode. All the pressure canner does is bring up the temp faster, not higher! A pot of water will boil faster with a lid on it. If you pay attention to the time involved with bringing a pressure canner up and allowing it to vent steam for the recommended time, then waiting for the pressure to build, and after processing, waiting for the pressure to drop naturally, it takes far longer to finish the process than people might expect compared to water bath. It does take less time, but it all takes time. Most of the issues caused with water bath canning are like most everything else, not an error of the method, but an error by the person! I just water bath canned 12 quarts of homegrown Honeycrisp and Gala apples. Had I of used the pressure canner, I would have had applesauce instead of slices! God Bless you and your family, thank you again for bringing sanity to TH-cam!😂
Water boils at lower/higher temperature at lower/higher ambient pressure. That's why on top of Mount Everest where air pressure is 3 time lower than at sea level, you can boil water at a temperature of 160'F instead of say 220'F. Modern sugar refiners go a step further and create a near vacuum in the vats where they boil off sugar juice to reduce the temperature and fuel they burn to make sugar. So the logic is a pressure canner can increase the air pressure inside the vessel to increase the temperature the water maintains as a liquid before escaping as steam. Pressure canners generally try to create a internal pressure of at least 10-15 psi higher than ambient, which works out to a water boiling temp of 240-250'F at sea level. The FDA recommends pressure canning because stronger bacteria like Clostridium botulinum can harden themselves into spores that can survive temperatures above that of normal boiling water. If there isn't anything else like high acidity, salinity, or sugar content to kill or inhibit these spores, you can end up with botulism growing in your canned food. Does that mean every non-pressure canned piece of meat will make you sick? No, but the risk is still there. It's like driving without a seat belt on - you might drive your car a thousand times and be safe without wearing a seat belt, but it only takes one accident to change that. In any case, these guidelines are more to regulate and protect commercial businesses than the private citizen, because while you might not have gotten anyone sick with the few hundred jars of canned food you've made for personal use, companies like Kraft Heinz have significantly more risk because they're turning out millions of canned products each month, and it only takes one bad can to lead to bad publicity and expensive lawsuits. In any case, if you do decide to make and eat water bath canned meats or whatnot, it's a good idea to cook it before consuming. The toxins produce by botulism that make it dangerous are neutralize at cooking temperatures - fully destroyed at 220'F in 10-15 minutes, or 30 minutes at 180'F.
How long do you water bath can your fruits? Your veggies? Do you, by chance, have a resource you can recommend for someone who wants to do only water bath? My stocking up book refers me to pressure canning for certain veggies etc., so not helpful.
Thank you this is well said to share with my daughter the "expiration Gestapo" and canning panic queen! lol I've been canning for years and I hear it every year because she is so mislead and guided by the media and her friends but if someone else says it maybe she'll listen. ❤
@@rebecca4904 it really depends on a number of things. Not to sound discouraging, once you get the basics down it is pretty easy. First is altitude, from 1000 feet above sea level the time takes longer as the altitude gets higher. I'm within the 1000 foot range so I'm pretty well set on that. Next is cold or hot packing. With the apples I simmer the slices in the syrup for about 15-20 minutes before using a slotted spoon to fill the jars with the apple slices and then adding enough syrup to bring up to the 1/2" headspace required. After lids and rings are snug, into the water bath canner and process for 20 minutes at a rolling boil. Let set in the canner for about another 5 minutes to rest before taking them out and putting them on a towel to set and seal for 24 hours. I do jellies and jams pretty much the same way/time. Vegetables and meat will take longer. Usually you can download a user's manual for the type of canner you have and it will give you times and instructions for different foods. I do use the pressure canner for venison and other meats simply for times sake. It takes about 4-1/2 hours to process quarts of meat in a water bath and 75 minutes in a pressure canner! Survival HT has a lot of great canning videos and I trust her methods completely!!!😊 There are other homesteading channels on TH-cam that also have good advice. Hope this helps!
In the 50s my grandparents in South Dakota still had shelves of canned pheasant, duck, and other meats that grandpa shot at work on his road grader during the Great Depression.
YES! I am so glad that you put this information out there! We've been doing this for a very long time and it always freaks people out until you explain that they didn't have pressure canning in the US until around the 1920's Before then...and still to this day...water bath canning has been perfectly safe and much easier than using a pressure pot...it just take longer :)
Botulism thrives in a PH above 4.6. If you are going to preserve vegetables, it's best to ferment them and keep them acidic as bad bacteria can not thrive in that type of environment. Canned meats are not known for making people sick, but vegetables are. The highest cases of botulism has been found salsa, potatoes and fermented fish. I ferment my veggies and before I eat them I dip a PH strip into the jar as an extra layer of protection which is never guaranteed but gives you a piece of mind.
My aunt and uncle lived on a 350 plus acre ranch way out in the middle of nowhere. One whole acre was a vegetable garden. I loved going to visit. They had chickens, cows, sheep..... We even went rabbit hunting once. They were completely self sufficient. They didn't have a fridge and she was constantly canning something. No pressure cooker. Cooked on a wood burning stove. The point is she water bathed everything. I loved going out there. I witnessed a lot and took it all in. Thank you for reinforcing those memories and being so helpful
Hi, just found your channel today. I'm 44 and it's nice to see other people share all their experiences. I've been binge watching All day and I love your videos. I'm in Florida and we have access to everything of convenience but it's real nice to go back to the basics and learn how to deal with food on a budget in a grade down situation and prepare now. I think everyone has been so spoiled in our area for quite some time they tend to forget how quickly things could get worse. I wish I had found your channel sooner and I look forward to more videos!
This is how my grandma and great grans did it and how we do it as well. You don't need a preasure canner period.. thank you for helping others. Good to know others should learn too.
So proud of you for making this video 👏👏 it amazes me how people will post negative comments here in America but then they watch overseas TH-cam channels and post like with beautiful comments
@@SurvivalHT In NZ 🇦🇺, never canned FDA way here . Mom & grandma used water bath and kettle method . Haven’t died yet . Moved to Canada was when heard about pressure canning. Great video thanks.
I think I will try this. A friend has canned venison but says some goes bad doing it this way. Idk if she boiled it for 3 hours though. I think I will trial this. I'm glad this is popping up as I'm sorta new to canning. Only salsa by water method. My husband believes low acid fruits veggies, (meat?), should be by pressure cooker and I don't have one.
I have enough canning jars to can my entire freezer. When I bought the jars many years ago, and I justified the purchase (20 cases of quarts and 10 cases of pints for 600 pounds of meat) just by calling it insurance. After all, we always buy insurance for the cars and property with the hope of never needing it. This is no different, knowing that this purchase can preserve an entire steer, plus some chicken and fish.
BRILLIANT‼️ Thank you soooo much! Yes, the propaganda about botulism has kept me from canning meat for all of my very long life. No more! God bless you and keep you! ❤
I'd rather be a well fed rebel, than concern m'self with the clowns at the FDA! Thank you for sharing this tried and true method of keeping food on hand to feed our families, and neighbors. ❤
I have been dehydrating for two decades in order to keep the pantry stocked. But have been concerned about freezer meats if there was a power outage. Since 2021, there have been warnings about power outages during the summer here in Southern California. So far it hasn't happened to me, but it has happened to some as close as 9 miles from me. I wanted to get into canning, but could not afford a pressure canner. I had already bought portable solar generator to keep the freezer powered short term. Two weeks ago, I was gifted a pressure canner. I haven't started yet, and really glad to hear water bath canning would work. I am a solar cook and also bake with a rocket oven. I will be making a rocket stove just for my pressure canner so it can be used with least amount of fuel. And also so I can store it in my outside kitchen. I am handicapped. I can walk, but no way I will be carrying that item in and out of the house.
For those that have a Stater Brothers Market nearby, the butcher will cut meat for free. I have them cut "stir fry" in two pound increments. Store in bag not meat tray. This way I can press two (two pound) bags snug into aluminum foils trays. I have been reusing these same Stouffer's lasagna trays for over twenty years. Makes stacking meat into the freezer so much easier and also easier to shuffle the trays so that the oldest meat is kept on top. Lucky me, I just found out one quart jars holds two pounds of meat. Wow oh wow, that is nice to know its already the right amount.
Thank you for this video!! I'm 61, and growing up, my Mother water bath canned EVERYTHING, as she was afraid of pressure canners. We all lived through it!! SUBBED!!!
Awesome Video!!! I remember growing up in the late 70s thru the mid 80s helping my mom can green beans over a wood fire. We would line a cut-off 55 gallon drum with cardboard and place cardboard between the jars. Had to keep the fire going no matter what lol. Thanks for bringing back some great memories
Here in the Dominican Republic you cannot buy mason jars so I use the glass jars with screwed metal lids from other products I bought in the past like marmelade or olives and it works perfect. After 3 hours they are sealed.
Thanks so much for sharing this info... I grew up canning this way and still do!! Been feeding my family for years "Regular Canning" not Rebel canning anything... so tired of being Villanized for canning the way that has been done for over 200 years.. blessings
Man I ask who villainized you? As far as I know no one, including the government, is inspecting homes to see if you’re canning according to GUIDELINES put place for best safe practices. Thanks!
Hello from Oklahoma! When I was a young man, my Mom and her Mom (Grandma) used to can this way every year. I'm 65 now, still healthy and viral. So, yes this is a very safe and good way to preserve food. Years ago I spent some time (2 yrs.) in Houma. Love the cajuns. Thanks for the video. I sent it to my kids. God Bless!
The video is just began. But dont think this is going to be covered. In a grid down situation. Your freezer is full. But it takes time to can everything. Here is a old secret . Cook everything. Then start your canning. Whatever you dont can on the First day. Seal it up Next day. Cook everything again.. What is not canned by the end of the day. Cook again. Next morning cook everything again. By this time everything should be being cooked in water. If not you are losing things. Cooking 15 minutes if boil. You can keep doing this for months. This is how they use to keep food for inns and such. But by the end if your 3rd day. Yoy sgould have all canned. Ive canned 500 lbs hogs in that time. Its a lot of work. And you better be running at least two canners and all burners on your stove. Now to the video
@@paulettekryk4229 good question. It natural to me But I understand the confusion. Put it in something that is inclosed. Air tight like big zip lock bags or containers that close air tight. But this is very important. Make sure everything is cook on the first day. And you showed me something that automatic to me but I did not say. Once something is cook you seal it while it is still warm or even hot. That's even if you are canning it that day. Now in the old days they didn't seal like this. But they kept it warm. A pot with a lid surrounded by coals Then in the morning they put it back on the fire. You will think that what I'm about to say is bad. But keep listening and you might see why it's was not. They had soups / strews that were weeks old. But remained good to eat because they always stayed warm. They start as a soup and through many stages became stews. There are different names for each stage. A little use today. But in the 1700s you walk into a inn for food. And ask what's to eat . And you were told. We have mutton bast . And a person back then knew it was a think soup . It's actually pretty interesting to learn the different levels. Btw I said Bast, but that is close to one of the names. I don't remember. But if you said the name I'm thinking. I would know what it is. Sorry for going side ways. But the important thing is cook it, seal it, and repeat until it's canned. Btw I said ziplock bags. But any container will work. A butter tub from the store. Oh God I really hate to say this word. But TUPPERWARE, is good for this. The thing you are doing is keeping the bacteria out . And reheating is destroying any that got in Now the difference between canning / water bathing, and put into something sealed is; Something seal will always get some free bacteria in. In the dead space, air. But canning and water-bath destroys anything in and seals like that. This is why. You are able to can something and no mold grows in it. But if you put in a sealed container. It will get mold and go bad. If you still have questions. Feel I didn't cover something. Please ask. If you have questions a hundred others do to. But are afraid to ask. After all it's your health. I live a self sufficient off grid life. And practice what I teach. I do now have a freezer. But for most of 20 years I have not had a fridge. I like my ice. During the winter I don't use my freezer. And most of my small freezer is for making ice . Sometimes when I butcher something I will freeze until I can it. But that mostly because it's so hot during the day more heat from the stove makes it hotter. I keep saying I am going to build a outside kitchen but haven't yet. Lol. That would be nice. Understand I can do that. No one to complain about codes. And I can cook probley 360 days out of a year outside If I have below freezing weather, snow or ice. I stay in. Funny as it sounds. I grumble to feed and water livestock in that event. But again that might be 5 days out of a year . That's a big reason I choice here. I don't like cold weather. But in return I get very hot dry days sometimes. Don't get me wrong. 120 degree plus days. I'm inside with the fan on On those days it's do things before 10 am and after 8 pm. Unless it has to be done
@@IvanhoeWolfe-zn6fcwhere are you? What you say about the soups and stews is SO true! You can leave your food out cooking it daily like you said. I’ve lived it multiple times. Now if I just had a bunch of meat…. Ty for your truthful most helpful post.
The deep freezer stays frozen for a couple days if it's not been opened a lot. I've had to do this once. I just grabbed out enough that I could can in a day and went to work on that. I wouldn't cook everything all at once. You'd need to cool it and keep it cold even if it were cooked! What a pain recooking everything. To each their own, but that sounds like a lot more work and worry than needed. Plus, I like to can my meats from raw state in their natural juices. Don't know if I'd like a pre-cook and then canned roast. Seems it would be dried out or watered down flavor of you have to add liquid.
First time listener. Joined group. Looking forward to more videos. Been a canner for years, new to canning meat. When I tell others I canned meat they look at me like I am krazy. Its ok, I am prepared.
I do waterbath canning for years, mostly with the meat of raw chicken legs together with salt pepper and some spices and it tastes very well with my home made fresh bread.
I have so many half gallon mason jars but was always afraid to can meat in them because everywhere on the internet says only use them for dry goods. Thank you SO much for confirming that yes, YES I CAN use them to can veggies or meat in
I think you are wise beyond your years. I’ve been following you for probably I don’t know how long…way before you had any kids and I’ve always thought you were very wise! Thank you for the video!
Wash as many jars as you’ll need ahead of time. Use plastic wrap to cover the jars so nothing gets in and put them back in the box. That way if there’s a water problem you’ll have clean jars to start with. I think I may steam mine before using but they are clean and free of debris. Basically ready to go.
Been water bath canning all my life and I'm a few weeks shy of 65 it's the best way to can in my opinion. My family has water bath canning for generations and generations never had any problems.
Thank you, my grandmother used to use a big cast iron wash pot to can large batches. I wanted to do that myself but I wasn’t sure the time frame to boil. Bless you for this information. This is true homestead valuable information!
I have been looking for this video for years! A no-nonsense, take it or leave it, not scared of what "they" will say video that just gets right to the point! "Rebel canning" not approved by any 3 letter agencies? SIGN ME UP!!! New subscriber - thank you!!! ❤❤❤
I don't know about the more recent publications of the Ball canning book but the one I have that was my mom's and was published in the 1940's tells the recommended times for water bath canning meat and vegetables.
@@SurvivalHTMost of it says to water bath for 3 1/2 hours so very similar to what you said. People preserved food in glass jars long before pressure canners were commonly in use, and you're right, that's how they did it!
New sub and brand new to canning at 58. I've done freezer jams but that's it. Yes, I was afraid to can because if the fear mongering, thinking I might make myself sick. I started with pickles and dilly beans. It's so important to know how to do! Love from 🇨🇦
Good info and good video. I really like your big pot. I have been watching Ruth Ann "Homesteading with the Zimmermans ", she and her husband was raised older Mennonite, she has alot of really good video's also.
I am so happy to hear this! Thank You! I am friends with a couple of Mennonite Families. They say to Never put the water over your jars when Water Bathing. Just to the neck of the jar. Homesteading With the Zimmermans & Hershberger Miricle Homestead! Awesome Channels. You will learn a lot about preserving from The Zimmerman's Channel. Both are Awesome! I have now subscribed to your Channel. So happy that I found you. ;)
Thank you for this video!!! Idk why I didn’t think of this. I’ve been scared of losing all the meat in the freezer since Hurricane Ida!!! We were always looking for gas to keep the generator going.
I do pressure can my meats. Since 2021 I have expanded my meats to lamb, beef roasts, chicken, hamburger, ground turkey and corn beef. All which I love how tender the meat is. I do completely agree with you I think it's just a lot of fear from those in "leadership" to eat what they want us too. When I started canning I was not aware I could water bath safety so thank you. We have full freezers and I will use this method in an emergency verses loosing it.
When I was little I was traumatized by an "All in the family" episode about canned mushrooms having Botulism. Archie thought Edith had poisoned him. 😂 Ever since then I've had a weird illogical overreaction to botulism. I've tried over the years to put it in perspective because I want to can a lot more than I do and now with the way everything is, that phobia is putting unnecessary stress on my family because I'm not putting up as much food as I could or should. These words on the subject have been extremely helpful. I may have to rewatch this video a few times to really get it in my head that I'm not going to poison my family. Thank you for this. I honestly needed to hear this. When trying to read up on how much of a threat botulism really is, the internet would have one think that it's the biggest most dangerous thing to a person's life when it's the plasics, moter oil, and chemicals the fda has said is safe for human consumption and safe to be in our foods that is the true threat.
Í like this video. And , I , and probably many other people, dont care about the FDA or what they think. If this is a great way to preserve meat, fantastic. Glad you made this very helpful and informative video. Hopefully there will be people using this process.
Been wanting to do some canning, but didn't know where to begin. Thank you for how you walked through the steps and explaining why and how. You've gained a new follower. Thank you.
Excellent video and information ! I am a rebel canner. My goal is all food on shelves. So appreciate this info for emergency cases. Hate to lose all the frozen meat. Thank you❤
I love you, you are so sweet. Your presentation is simple and easy to understand. I'm so glad I found this video. I love LA, spent 4 mo in Breaux Bridge in my camper. Wonderful people, music, dancing, and great food.
I live in the mountains of NC. And wish i had learned this before Helena hit us. We lost so much. Thank you for sharing & teaching this. We will never lose our freezer meat again. Thank you!! Subscribed!!
I bought an old Ball canning book same as what my mom used all my life and it has a beautiful, easy to understand chart for pressure canning and water bathing meats, veg, fruits, fish, etc. I cherish this book.
@@dorothysnyder7014 It's the Ball Blue Book. They've been printing it since the early 1900's. While I've got several different year's editions, I just ordered a 1941 production because of what I've learned in this thread !!!
I have no room to can so I'm going to have an Amish acquaintance I know do it for me. Must prepare for the coming economic collapse. Best now to stock up on food and water!.
remember my mother and grandmother canning everything including meat 50 years ago when we had no freezers. just go to the cellar and get a jar. pretty tasty.
Your video popped up, and I'm so happy it did. I'm going to buy a huge pot and get busy canning our meat. It's funny how Americans will only believe "official" methods- what do they think people did before these ridiculous 3 letter agencies existed!!! I live in PA Amish country, and It always struck me that they don't use pressure canners! A lot of folks could benefit from learning Amish ways. Anyway, we have a whole freezer loaded with meat, and I was wondering how we'd keep it fresh with only one generator. Thank you and I love your dogs!! Peace
My grandmother did all her meat this way. I have not, yet, but I know this does work well. You can also salt what you have left over...salting is easy and safe. One just must do it correctly.
Thank You,Thank You,Thank You.Every Time I ask about being able to do this,I get the runaround about pressure cooking,what did they do before pressure cooking.I knew it. I have an industrial pot big pot. I have been starting to can everything.I love it. Thank You sooo muuch
Loved your video it veloces me alot I dont know how to pressure can but gathering info so I can start the power goes out almost everyday and things are gerontología expensive God bless you and everyone
I am from Romania ,i dont have a pressure canner ,i do water bath ,i dont can to much ,specialy meat ,but yes you are so right thats a good way ,and knoledge it is a treasure ,thank you for that ,my mother also when she was sacrifaced pork ,seh will put salt on meat let some days and she will smoke ,but she had a smoker ,works well without smoking and then will fry in lard and put in jars or bigger containers and preserved liek that also it is a good way to preserve pork ,even chicken ,and dont fear ,when you have fear you attract what you fear off ,have confidence .Great job ,love your content :) much love light and blesses to you and all ♥
Finally, someone with common sense without the fear-mongering. Thank you. New sub.
Make that 2 new subs! Hippiechick I was reading your comment never looked to see the name until I thought that is exactly how I feel and hit the like button then saw it was you ❤️❤️❤️
Make that 3! My hubby sent me this link. LOVE that she shares info without all the hype and drama. Another lovely soul empowering humanity to be self sufficient!
@@ahockeymom2978 well hello a hockeymom ! ♥ nice to 'see' ya !
@@rebecca4904 this is such a great video isn't it? I know of 2 families who lost their freezers this last week. I'm not a fan of freezers although they serve the purpose
@hippiechickoffgridmaine8625 yes, they make me nervous too! Especially after we lost a whole freezer of meat a few years ago when I mistakenly unplugged it while getting my young chicks set up with their warmer! It was devastating and extremely gross.
I don't know if you realize this or not, but the FDA not approving of it, is it's own badge of approval for a lot of us...🤣🤣🤣
Kinda like holistic "medicine" not being approved by the AMA...
I agree if the government wants it it’s probably not necessarily good for you
Amish ✅
FDA ❌ 😂
Amen, Lilah Fox
You can say that again!!
This is the kind of woman every man needs! Thank you!
I TOTALLY Agree With This Statement.. Unfortunately, I'm Still Looking For Mine... I Hope Her Husband Knows That He is One Lucky Guy...
Yeah, well maybe she should learn how to speak properly as well, huh
A woman can become this way if she has a good man.
@@tarvindurbin5974absolutely. Be the kind of man that is worthy of a good woman.
Right back atcha😉... Be the kind of man, every woman needs. ✌️
I am very, very old. When I was young, I talked to an old man who, as a boy, sailed on the small trading schooners that went to the Bahamas. They had no electricity or refrigeration. For meat, they would buy a goat, slaughter it, and cut it into chunks, and put it into a barrel of very strong salt brine. The meat would be preserved long enough for a crew of 2 to eat a whole goat. He said the brine would stink after several days, but they would wash of a piece of meat in ocean water very thoroughly, then give it a final rinse with fresh water, (fresh water was conserved), and cook it. The washed meat smelled good. No one got sick, even in the Bahamian heat. . I knew the man well, and his integrity was beyond question. This is not long range preservation, but can give you some time to process a large quantity of meat in a more permanent way. Salt is an ancient food, and our bodies are developed to handle it.
Thanks for a good, informative video.
Don't you need rack on the BOTTOM as well to prevent overheating & cracking the jars?
Thank you!
@@tomjeffersonwasright2288 exactly.
And the germ theory snake oil salesman (doctors) say no salt.
Thousands to millions of sailors died of food poisoning they just never talk about it. The reason it smells is because of the deadly bacteria and then the sea water just covered the smell it didn't remove it. Sailors bodies would tolerate the taste but they were not healthy by any means in fact disease was common with sailors to the point most sailors died during their first voyage. Most ships had 7 times more crew mates than required because by the time they got to where they were going 90% of the crew would be dead of food poisoning or other poisoning. You see air in the ocean is actually toxic in large amounts and sea water is ok for an accidental glug when swimming on a beach but when you are deep in the water you are breathing tons of toxic shit in to where your mind starts be eaten alive by the bacteria in the air and well ever wonder why cruise ships have air purifiers all over the dam place and wonder why everyone on ships instantly get seriously sick if the purifiers have any issues? Its because the sea water is extremely dangerous and modern people don't have a poison resistance anymore like they use to because humans no longer eat pure garbage. Rotted meat is not good and canning actually doesn't work at all in fact even in deep freezers actual food experts have proven well this isn't canning this is sticking it in a glass jar and putting a screw on lid on them and morons call it cannoning. In truth even in deep freezers actual experts have found they still rot. Ever wonder why it still has an expiration date even for frozen food? Its because freezing it slows its rot but it doesn't stop the process at all it just slightly slows it. Actual experts have declared if there is no power then all that food will turn rotten in a few hours of regular heat and even if you keep that room as sealed as possible it will 2 to 3 days max before everything inside of a deep freezer will turn rotten and become un edible. Canning is a scam that will kill a shit ton of people if they ever eat that rotted food.
@@jordancambridge4106 Nonsense ! ! ! My friend and his crew did it and were very much alive.
Thank you for educating people on botulism. Even the USDA says that all you have to do to destroy botulism spores is simply boil the food for 10-15 mins. Fear-mongering has truly created the biggest old wives tales in American canning communities.
I believe spores need 240-250 but toxins are killed with the 10 minute boil.
It’s called “propaganda” and the central banking cartel, aka “Z10nists,” use it to discourage self sufficiency.
You can’t conquer a nation until you remove it’s knowledge & experience of self sustainability.
They did the same thing with raw milk. All on purpose , all WP.
Today’s FDA would demand that dozens of toxic and unnecessary chemicals be put into your jars. I can,jar make my own butter and breads,raise meat,make jerky. Schools should teach these types things along with gardening. Really good video
Thank you! I agree.
@@genitagray6126 me too!
I disagree with the school part of your comment. They can't even teach The 3 R's without being mandated to inject the agenda into it. Why would they be able to teach self-sustainability without the dependency agenda being injected in to it too? Some things are better left being handed down from previous generations and like-minded people.
Sadly schools are teaching "alphabet" things and diversity today...all by design. Parents, wake up. Stay Vigilant ⚓💪🏽❤
@@charlyostrowski7890 In the 90s we were the last generation to have gardening , economics where your taught to budget , balance ya books , horticulture where you had a garden , Home economics was cooking class , sew was awesome. I was a tom boy so took wood work , metal work & tech drawing too. 2000 schools took it all out . Tho was surprised in home economics my son’s teacher did teach canning in his school .
Old Man of 70 years old and grew up living on a large farm we grew 90% off all our food so we did a lot of canning at the end of the growing season , So thank you for this video every one needs to know how to do this in these crazy times and BLESS YOU AND YOUR FAMILY !!!
I don’t understand. Do you boil the sealed jars for 3 hours and then leave it sit overnight?
@@nancymacavoy3427 Boil 3 hrs, pull out and let cool. The Amish like to turn theirs upside down once out of the bath, just like they do if they are "Hot Canning".
@@nancymacavoy3427 yes!
As always, you're right on time with needed info of the times. I don't trust the meat in the stores, so I trap it and turn it into Pemmican.
Good Bleass you and your family.
A little story about my Beaver Trapping Business. I came into HOA interview to see if they wanted me as their trapper. Everything went well until the final question. They asked what I did with the Beaver. I said "I tan the hides and eat the meat." These folks are veggie brains, and cringed when I said I eat the meat. So they hired the guy who said that he threw the caresses in the garbage. I had a hard time not laughing when I left the meeting.
🤪👈
100% correct!
TRUTH!
The fda does not want you doing this because it hurts their pocketbook.
When the USDA ran my neighbors out of pig business in 70's by controlling the price of corn & paying us not to grow it, I started seeing the plan & the pattern.
The FDA and other government institutions are dumbing down our younger generations and are out to kill off as many of us as they can.
F the FDA and all Governjng Agencies.
The system is a fraadulent desiengned against us...
The #FDA receives about 75% of it’s annual funding/donations/etc. from big pharma and big Ag, we are not the customers, we are the products!
F the FDA, same for USDA, CDC, NIH, HHS, all health & food related agencies.
And it preserves our lives. The other thing they don’t want happening.
GOD sent me this video! I have been asking this question about for a year!!! FATHER Bless you for being a confirmation!!!
Wow! My thought exactly!
Me too god bless you❤❤❤
This gal is what we call a "keeper"! Lucky man to have her with knowledge, common sense and damn good looks! I water bathed 24 jars yesterday and all is well. Thanks for the video.
How are the jars sealed?
Girl, you just saved my world...THANK YOU!! I have 6 freezers full of food and one of my big worries.
Lol us too and our pot and propain which I dispose is sitting in the ready behind the barn. But got loads of already foods done lol. Abundance of farming.
Better buy several more crawdaddy pots.
@@Hey_OverHere I was thinking the same lol
And I thought my Electricity bill was bad😅
Wow I wish…
I use a rocket stove for pressure canning. What I have learned is that if you have 8-12 in.x1/2in dry sticks pre-prepared, then it is easy to maintain your pressure, very easy. The advantage is that you use less wood. In a prolonged grid down, propane becomes in very short supply very quickly. I live in the northern ozarks and winter gets pretty cold here and we use wood for all cooking, canning, and heating. And there is plenty of wood. If the economy crashes in the winter or war wipes out the grid, most folks will be headed your way as they will not have the means to survive here for very long. That is also why fema has most of their camps in the south. So, we have a rocket stove and can buld more if needed, wood stove in the house, wood fired BBQ and smoker, and a fire pit. Many ways to process meats and whatever else we need to preserve. And a shoutout to Earnie Woertz who is 70 and I guess still at it and I am 71 and still at it! We ain't old, just well seasoned/experienced.
I have a very small cast iron stove. How did you make a large rocket stove to can on?😊
There are some on Amazon, gas one was selling for $69 a few months ago. Fire burns hot and easy to keep with wood
I bet you have a wealth of knowledge. Would love to have mentors in my life like you folks and to teach my kids/the kids of today. They need to know this stuff! Not tic tok or which gender they are!!!
@sonofeloah...how do you make a rocket stove? I have bricks and sime wood in rural Illinois near Iowa border. Thanks agead if you or someone else can answer this!
@@KM-zn3lxlook it up on internet. There are several videos on yt
In 1999 we found a jar of greenbeans that had been canned in 1960. 39 yrs! We opened the jar & ate then for supper. I've been canning ever since. That made a believer out of me! They were water bathed & the canning jar was a light blueish green, lol
Folks who worry about expiration dates throw good money away.
That is the same thing for all of the canned goods in the supermarket. They put an expiration date on them so that you'll throw them away and buy more of their product when in reality they will stay good for a very very long time unless they get damp and Rusty that is. Keep'em dry
@@23JustinBlakethose dates are Best By Date. The only food that has an actual Expiration Date is infant formula.
Acidic foods like canned tomatoes you do have to watch for those. @@carlameaders4352
@@23JustinBlakeI eat expired stuff if it passes visual, taste and smell test. Never gotten ill but the food bank won't take expired stuff.
Also alot of stuff you buy now has very short expiration dates
Well said ma'am. Great video and very helpful, but, you speaking skill is perfect. You didn't say "like" or "i was like" or "i feel like" even once! Unlike almost every other youtuber, you actually speak beyond the level of today's public speaker. It's refreshing to listen to you.
If you are canning outside,make sure your pot is level. I was doing tomatoes under the oak tree on Eugene's grill's burner. Right when the time was up to remove the jars, the whole thing tipped over. I have 3 pressure canners (2 will fit on my stove at a time) and will can 18 pints or 14 quarts at a time. That takes 90/75 minutes under pressure BUT then I have to wait for the pressure to slowly release. That is what takes the time. For water bath, hard boil 3 hours, take them out, repeat. That's the difference. Right now I have 2 whole hams and a turkey in the freezer that I can process. I also have pork ribs and bacon. Haven't found a good way to can bacon yet. I put plastic jugs of water in my freezer. Enough to make half of the freezer space and fill it. They froze. They kept my freezer frozen for 7 days without power. In a grid down that would give me time to process the meat and I would have gallons of good water left. Think about where you will get your water to can the meat when the grid is down.
Ive seen cookedmeat or pork covered in bacon grease in a jar and supposedly it keeps ....never tried it but it is something they used to do back in the day
I don't remember the channel. However if you search canning bacon, there is a vid where a guy shows how to. you will need parchment paper, as the bacon gets laid across it, rolled up put in the jar and canned. He also said to put it on a cookie sheet and slide it in the oven, after the fact if you want crispy, instead of floppy out of the jar. Hope this helps.
I grew up leaning to water-bath canning. It was not until the 70s that I started pressure canning. I'm 77 and still alive after many years of eating everything water bath canned. When the home extension office said only pressure can I asked what did they do before pressure canners were invented. They turned red then finally said foods were not modified then. I said oh so we are eating s*** food now then. They were flabbergasted and didn't know how to respond. I laughed and walked away. Mumbeling guess I'll go home and fix stew with my water bathed venison.
Haha! Great story!
My mom canned everything and made the most amazing beef stew and canned it. I thought that recipe was gone forever because my mom got dementia early, but my auntie had the recipe and my friend and I canned it up 2 yrs ago and are about to make a bunch again this weekend. The recipe makes 14 qts... so it is a lot, but I invested in a large pressure canner last yr that will hold q4 quart jars.
@@janinekreikemeier6631 Care to share the recipe?
My aunt in Spain doesn't ever water bath her vegetables "ratatouille". She just turns the cans upside down. And she is in her 70s. In Europe, we usually water bath, even meat (for longer times than vegetables).
@brewsterly2927 Yes. I can at my friends house, and the recipe is there right now. I will be there later to can tomatoes and will add it here while we are waiting on the canner.
I think America is the only country in the world that uses pressure canners to preserve food. I'd never heard of a pressure canner for preserving until I started watching homesteading channels. I'm in Australia and for me to buy a pressure canner which had to be imported from the US it would cost around $350 not including extras, the ball jars here cost $60 a dozen for quarts. I water bath everything and reuse store bought jars and the only thing I buy new are screw top lids. God bless you for making this kind of content.
Thanks for sharing. I will share that info in the follow up video
@@SurvivalHT my pleasure
Hey there Vickie, I'm in Australia too. Can you tell me please, before you put your lids on, do you fill with water or just leave airspace? I have plenty of washed out jars and did this with apricots one year. I almost completely filled with water and loosely screwed on the lids. When the air bubbles stopped coming out from around the lids I lifted them out and tightened them. They're fine like that for 5 years, I know because I found a jar in the back of the cupboard and they were still great. So before I mess up with the meat can you advise. Thanks.
@markillingworth1929 Hi Mark, speaking for myself I used to not add any liquid to the meat but found it to be dry and tasted a bit chalky. I then started adding stock or stock cubes and water filling the jar to the shoulder for a better tasting meat and softer. In regards to the lids I have done it both ways and what I found was the tightly screwed on one was harder to open later than the loosely screwed on one. I would suggest you only can 2 jars to start with to give you an idea of what to expect and not waste any money if it doesn't work out to your liking. Do one without water and one with and tighten one lid and not the other, you can use a regular pot with either a towel or rack on the bottom then fill it with water until it reaches the neck of the jar, there's no need to cover the jar completely. Bring water to a boil and boil for 3 hours, I usually leave mine in the pot until they cool. I hope this helps and feel free to ask anything else.
@@Vickie-jj1ee Thanks Vickie, that's tremendous. Since you offered, I do have another question if that's okay. I'm almost entirely carnivorous and the fat on my meat is important; I'm supposing that it's okay to leave the fat on and I'm guessing that it'll just sit on top of the stock? A world without bacon, chicken chops stewing steak and fatty mince is somewhere I never want to be so as whatever I can I'm thinking 500ml jars would be enough as I'm thinking, once opened ( if we still don't have electricity) it will only last a day or so. Thanks for getting back to me, I'm quite encouraged to give it a try. Cheers, Mark.
Well done!
Straight forward and to the point.
Common sense.
Didn't waste my time with a musical presentation or stuffed with comedy .
Like the good old days of YT.
Hate music in background. So distracting. Let us play our music when your finished. Please ty
Agree! My channel’s been around that long.
I was listening to Alaskan Prepper talk about canning meat. He suggested sprinkling a little salt on top of the meat before you put the lid on. He does it as an extra measure of safety when canning meat. Just thought that I would share this with this audience....
I think the rooster wants to get canned?
Love people that know how to do stuff like this. Thank you for sharing this knowledge. When chaos comes, 75 percent of people will not survive.
I always can meat this way. I have half a cow coming in a few weeks. I will take that meat and make pasta sauce with meat, Michigan sauce with meat, chili with meat. Manwich with meat. And all water bath canned. Any steaks I have left over before the new meat comes gets put in a jar and canned for stew meat and it’s all delicious and tender. I don’t really care what FDA says. They don’t rule my kitchen.
What is Michigan sauce? I'm in IN, attended Mich State U a couple years, but never heard of Michigan sauce.
@@kayfreschly6272 I’m in upstate New York. Michigan sauce is a ground meat sauce you put over a hotdog. At the time you make it, you make sure tomato sauce and your uncooked ground beef together and it makes it really fine meaty sauce. Topped with onions and mustard. It’s a summertime favorite. No beans in this mixture so it’s not a chili dog. We are up by the Canadian border 45 minutes from Montreal and we don’t do beans in our Michigan sauce. However, we do beans in our chili. If you’re interested, you should be able to find a recipe on TH-cam. It consists of human chili powder, a little bit of cayenne pepper and salt, onion salt. It’s delicious.
When your meat comes, will it be frozen?
@@Latebloomershow yes the butcher has to freeze all of it per USDA. Agency rules. Or so they think. Lol
Amen... The FDA has their hands full crushing our will to live with untested "vaccines" they can keep the HELL out our kitchens.
Thank you, fellow Rebel💗💗
New subscriber here... PS You are adorable.
You need to water bath the jars for 3 hours at a time. Be sure to place a clean kitchen towel down inside the bottom of the Kettle then, use the other tool in the middle if you are stacking jars. This prevents breakage and is safe. It does no harm to the towel used. This is an excellent method and kudos for showing everyone this method. I hope everyone gets the bulk of your meat into jars or dried before the electricity gets turned off just in case it is more than a couple of days. Wish I had a crawdad pot!
May I ask, does the full lid go on while boiling, or just the seal portion?
Maybe I missed part 1. So I just take raw meat, stick it in a jar, add water to near top, put the lid on, screw down the lid retainer, put into big pot and boil for 3 hours? Nothing added to the water? No prepping the meat before putting it into the jar? And this can last decades?
@@FranklinGray we are both new to canning I see, but I don't think water goes inside the can, just the meat.
@@mollyswanner1607 Then what is water bath the jars? Is that putting them in boiling water for 3 hours?
@@FranklinGray yes. And she said that she will do an actual video on it soon....canning the meat
You are right on target. My mom and Granny canned in an iron kettle over open fire when I was a small girl. My job was to keep wood coming for the fire. We canned meat, vegetables you name it. I guess we East TN hillbillies have always been rebel canners.
Amen 😊
I'm 78, my mother-in-law told me as a girl she tended the canning over a wood fire. She had to keep the water up to the shoulders of the jars and packed rags around the shoulders of jars to reduce the evaporation of the water. That was a #3 laundry tub they canned in. She taught me pressure canning. My own mother taught me to can juices, fruit,and tomatoes without the water bath. My aunt and mother-in-law also canned fruits, juices and tomatoes without the water bath. They are high in acid and that makes them safe if you are certain to bring them to a boil before putting them into sterilized jars. They can be sterilized by boiling in water or by steaming which uses less water, about an inch for jars inverted over the water. When they are sterilized they will pull the water up into them if they cool a little. Also, my late husband said his family preserved meat by cooking it and putting it in crocks with pork or beef fat. When they were ready to use it they would remove most of the fat and just warm the meat and eat it, There are many ways to safely preserve foods.
I have waterbathed Amish raised chickin, boneless-skinless thighs. For 3 hours , dry -cold pack. After a three hour bath when finished there is about 1 inch broth on top. They are so tasty and tender . Great videos young lady, thank you.
Dry cold pack? Now I'm confused
Dry - cold pack means you put the chicken in the jar with no water added(dry) & uncooked(cold). The chicken will release it's own water as it cooks during the process.
Just a word of caution as well, Please do use hot water and vinegar and rinse your jars in this prior to placing any food items into the jars. I opened my jars up and removed the lids, they smelled like they had been sitting on a boat for three months and did not want that smell to infiltrate into the food.
Use your noses! Always give the jars a good rinse. Vinegar kills bacteria.
Of course, vinegar does eliminate some things, but it's important to note it's not a complete solution to disinfectant. It is only 90% effective against bacteria and around 80 percent effective against viruses and mold or mildew. Personally, I would boil the jars for 10 mins...better sanitized!
I would definitely have to boil mine since I lost my sense of smell back in June 2020 from that cough cough! Frustrating! But I'm learning to live with it!
@@christinastpierre3052detox for heavy metals, eat lots of home grown peppers and onion & garlic.
@@christinastpierre3052 look into nicotine to get your smell back!!! It actually works!!!
@@christinastpierre3052my mother read about using nicotine patches to regain smell. She tried it and within 2 days she was starting to smell things again. She used it for 1 week to regain smell.
I just found your channel today. You can thank the algorithm Gods of TH-cam.
If you haven’t noticed yet, people are making a mass exodus from their own rabbit holes and are seeing the reality of the future.
Keep it simple my friend, keep it simple.
Me too!
Me three lol
Me four 😁
This is a great channel. This young lady took over from her father who started the channel in the early days of TH-cam.❤
Every Kerr canning book I own gives you these timetables. My grandmother, mother, now I use them. I'm 60. Yes, let's trust the government. They have done a bang-up job giving our wealth away, especially this administration 2020-2024.
I'm learning that if the government said it we should do the opposite.
@@loujackson5649Yes, when Fouci said at the beginning of covid, "Don't take aspirin", that's what I heard Russia used, & they had less death.
@@loujackson5649 Exactly!!!
@Blue-tt6xm We really can't trust their medical advise, especially when they use Bill Gates in any sentence.
Worst administration ever. I'll stick to my old school home remedies. Nothing government forced is ever a good thing.
Lady you have the most beautiful piercing blue eyes, thank u for the info on canning i think a lot of us around the world has got the feeling we need to learn these skills again! I grew up on a farm but moved to the city and ive hated ever since and you forget a lot of stuff that Grandma used to do every season, great vid!
My husband moved furniture for General Motors executives in the big three executives for years. Now we’re talking back in the 70s and 80s.
What he learned is if you pad your refrigerator or freezer with quilts and blankets and do not open the door, it can last for days the stuff in the fridge and the freezer can last four days!
I would suggest that everyone should have a small portable generator and have a load of gas cans with gas in them, carefully improperly or have a propane appliance. Now I bought an infinity high end furnace in central air that also converts its gas, but it converts to propane , and then you need a couple propane tanks stored properly and that can run whatever your freezer or refrigerator is that you have that set up for propane. Propane can last a long time the tubes need to be stored properly and you can have them for an emergency and all you gotta do is switch your appliance over to propane.
We had a 42 foot diesel pusher with the converter and everything could run on plug-in at campgrounds and it was converted to the furnace. Everything was converted to propane so we could use it while we’re traveling down the road use your stove. Your refrigerator was ready was running everything was froze, etc. and we never had a problem ! So get those types of items instead of just regular electric appliances.
The government wants everything to be electric everything to be electric, but if you can get something that’s adjustable such as an appliance that runs on propane, natural gas or electricity or at least two of them, you’re better off and they are available and you can buy them check into Coleman appliances
Yay! I knew it! I was thinking the other day that: "There was no pressure cooking in the old days, how did they do it?" Thank you! 😃👍
Honestly, that was one of the best and most useful prepping videos I have watched and I have watched hundreds of them (in case my wife reads this, only hundreds honey!) Thank you and God bless!
Haha!
Finally finally finally I’ve found the answer to my question on this topic. Also from LA here (Alexandria) and I’ve even thought about salting meat if the power goes out. This is a much more safe and effective alternative to breaking out my all American canner that can only can 7 quarts at a time. Already got the crawfish boiler, burner, propane tank, and cans. Thank you. You literally deserve an award for this video.
Growing up as a kid in Louisiana, my parents and grandparents and all of us gardened and canned everything! I did not grow up canning meat, but my mother did. Looks like we got to get back to those ways!❤
About 3 years ago my wife and I got interested in canning. I bought an All American pressure canner. Now, today, your video just popped up and I am sold on the much easier water bath canning method. Thank you so very much for the info you provide. Clear, clean, concise, to the point. I have now ordered a large crawfish boiling pot and burner. We are going to move to water bath canning. Seems so much easier not having to babysit a pressure canner. Thank you again for all you are doing to help us. We are excited!
I wouldn't say it is easier...I love my pressure canner, but if something were to happen to my freezer or my electricity (as only have an electric stove) then I would do this, but if I had propane I could also use my pressure canner...to be honest I would probably use my pressure canner on the propane stove and my water bath canner on an open flame.
The government doesn't want ppl that know how to take care of themselves! I'm 51, & this is my 3rd year canning. I'm so glad I learned how. For Christmas, I give canned food to my kids and they're always so excited to get it! I haven't done meat yet...but that was my next thing I wanted to learn!
I've been reluctant to buy a pressure cooker. The whole process has always seemed overly complicated.
This is the video tutorial I've been needing for a long time.
Thanks for making it.
Thank you so much for this. I live on the upper Texas coast and we have 3 freezers of deer meat. Every hurricane season, I am haunted by the thought of losing the power and all that meat going to waste. This is easing my mind. God bless you for sharing!!!
Oh 🦌! CAN IT!
THANK YOU FOR THE HONESTY! I'm 63 and grew up in a country family where 5 of us lived from year to year on water bath canned fruit and vegetables as did our relatives and neighbors. I never knew anyone who became ill or died from eating it.
I do use both methods and preserve about 90% of my food every year. I often hear, "a water bath canner can't reach a high enough temperature to kill bacteria and properly preserve food". Boiling water is the same regardless of method, too high of temperature will cause the jar to crack or explode. All the pressure canner does is bring up the temp faster, not higher! A pot of water will boil faster with a lid on it. If you pay attention to the time involved with bringing a pressure canner up and allowing it to vent steam for the recommended time, then waiting for the pressure to build, and after processing, waiting for the pressure to drop naturally, it takes far longer to finish the process than people might expect compared to water bath. It does take less time, but it all takes time.
Most of the issues caused with water bath canning are like most everything else, not an error of the method, but an error by the person!
I just water bath canned 12 quarts of homegrown Honeycrisp and Gala apples. Had I of used the pressure canner, I would have had applesauce instead of slices!
God Bless you and your family, thank you again for bringing sanity to TH-cam!😂
Amen!
Water boils at lower/higher temperature at lower/higher ambient pressure. That's why on top of Mount Everest where air pressure is 3 time lower than at sea level, you can boil water at a temperature of 160'F instead of say 220'F. Modern sugar refiners go a step further and create a near vacuum in the vats where they boil off sugar juice to reduce the temperature and fuel they burn to make sugar. So the logic is a pressure canner can increase the air pressure inside the vessel to increase the temperature the water maintains as a liquid before escaping as steam.
Pressure canners generally try to create a internal pressure of at least 10-15 psi higher than ambient, which works out to a water boiling temp of 240-250'F at sea level. The FDA recommends pressure canning because stronger bacteria like Clostridium botulinum can harden themselves into spores that can survive temperatures above that of normal boiling water. If there isn't anything else like high acidity, salinity, or sugar content to kill or inhibit these spores, you can end up with botulism growing in your canned food. Does that mean every non-pressure canned piece of meat will make you sick? No, but the risk is still there. It's like driving without a seat belt on - you might drive your car a thousand times and be safe without wearing a seat belt, but it only takes one accident to change that.
In any case, these guidelines are more to regulate and protect commercial businesses than the private citizen, because while you might not have gotten anyone sick with the few hundred jars of canned food you've made for personal use, companies like Kraft Heinz have significantly more risk because they're turning out millions of canned products each month, and it only takes one bad can to lead to bad publicity and expensive lawsuits.
In any case, if you do decide to make and eat water bath canned meats or whatnot, it's a good idea to cook it before consuming. The toxins produce by botulism that make it dangerous are neutralize at cooking temperatures - fully destroyed at 220'F in 10-15 minutes, or 30 minutes at 180'F.
How long do you water bath can your fruits? Your veggies? Do you, by chance, have a resource you can recommend for someone who wants to do only water bath? My stocking up book refers me to pressure canning for certain veggies etc., so not helpful.
Thank you this is well said to share with my daughter the "expiration Gestapo" and canning panic queen! lol I've been canning for years and I hear it every year because she is so mislead and guided by the media and her friends but if someone else says it maybe she'll listen. ❤
@@rebecca4904 it really depends on a number of things. Not to sound discouraging, once you get the basics down it is pretty easy. First is altitude, from 1000 feet above sea level the time takes longer as the altitude gets higher. I'm within the 1000 foot range so I'm pretty well set on that. Next is cold or hot packing. With the apples I simmer the slices in the syrup for about 15-20 minutes before using a slotted spoon to fill the jars with the apple slices and then adding enough syrup to bring up to the 1/2" headspace required. After lids and rings are snug, into the water bath canner and process for 20 minutes at a rolling boil. Let set in the canner for about another 5 minutes to rest before taking them out and putting them on a towel to set and seal for 24 hours.
I do jellies and jams pretty much the same way/time. Vegetables and meat will take longer. Usually you can download a user's manual for the type of canner you have and it will give you times and instructions for different foods.
I do use the pressure canner for venison and other meats simply for times sake. It takes about 4-1/2 hours to process quarts of meat in a water bath and 75 minutes in a pressure canner!
Survival HT has a lot of great canning videos and I trust her methods completely!!!😊
There are other homesteading channels on TH-cam that also have good advice. Hope this helps!
I rebel can quite a bit. Have for years. It works just fine. Thank you for sharing this with others who don't know about this.
In the 50s my grandparents in South Dakota still had shelves of canned pheasant, duck, and other meats that grandpa shot at work on his road grader during the Great Depression.
1940's and 50's (and earlier) people knew how to prepare squirrel.
@@johngalt97 my ex husband taught me how to do squirrel from what his grandmother and aunts used to do.
YES! I am so glad that you put this information out there!
We've been doing this for a very long time and it always freaks people out until you explain that they didn't have pressure canning in the US until around the 1920's
Before then...and still to this day...water bath canning has been perfectly safe and much easier than using a pressure pot...it just take longer :)
Botulism thrives in a PH above 4.6. If you are going to preserve vegetables, it's best to ferment them and keep them acidic as bad bacteria can not thrive in that type of environment. Canned meats are not known for making people sick, but vegetables are. The highest cases of botulism has been found salsa, potatoes and fermented fish. I ferment my veggies and before I eat them I dip a PH strip into the jar as an extra layer of protection which is never guaranteed but gives you a piece of mind.
@@DaisyDay.-pm2cf , I would advise that you do some research and read up on it so you don't possibly make yourself sick.
@@johnbrzenksforearm8295Either I need to go back to school or there's a decimal point or a zero missing in you equation.
You can put in 2 tablespoon vinegar per quart jar
My aunt and uncle lived on a 350 plus acre ranch way out in the middle of nowhere. One whole acre was a vegetable garden. I loved going to visit. They had chickens, cows, sheep..... We even went rabbit hunting once. They were completely self sufficient. They didn't have a fridge and she was constantly canning something. No pressure cooker. Cooked on a wood burning stove. The point is she water bathed everything. I loved going out there. I witnessed a lot and took it all in. Thank you for reinforcing those memories and being so helpful
Hi, just found your channel today. I'm 44 and it's nice to see other people share all their experiences. I've been binge watching All day and I love your videos. I'm in Florida and we have access to everything of convenience but it's real nice to go back to the basics and learn how to deal with food on a budget in a grade down situation and prepare now. I think everyone has been so spoiled in our area for quite some time they tend to forget how quickly things could get worse. I wish I had found your channel sooner and I look forward to more videos!
This is how my grandma and great grans did it and how we do it as well. You don't need a preasure canner period.. thank you for helping others. Good to know others should learn too.
So proud of you for making this video 👏👏 it amazes me how people will post negative comments here in America but then they watch overseas TH-cam channels and post like with beautiful comments
Thanks
@@SurvivalHT In NZ 🇦🇺, never canned FDA way here . Mom & grandma used water bath and kettle method . Haven’t died yet . Moved to Canada was when heard about pressure canning. Great video thanks.
@@nancydrew1102same here in Australia.. I personally used the Fowler's vacola method for decades
@@SurvivalHT
What size was that huge stock pot?
I think I will try this. A friend has canned venison but says some goes bad doing it this way. Idk if she boiled it for 3 hours though. I think I will trial this. I'm glad this is popping up as I'm sorta new to canning. Only salsa by water method. My husband believes low acid fruits veggies, (meat?), should be by pressure cooker and I don't have one.
I have enough canning jars to can my entire freezer. When I bought the jars many years ago, and I justified the purchase (20 cases of quarts and 10 cases of pints for 600 pounds of meat) just by calling it insurance. After all, we always buy insurance for the cars and property with the hope of never needing it. This is no different, knowing that this purchase can preserve an entire steer, plus some chicken and fish.
BRILLIANT‼️
Thank you soooo much!
Yes, the propaganda about botulism has kept me from canning meat for all of my very long life. No more!
God bless you and keep you! ❤
We did this in 2020 and the beef is still delicious! The process can make cheaper cuts very tender and tasty. We also did chicken and turkey
I'd rather be a well fed rebel, than concern m'self with the clowns at the FDA! Thank you for sharing this tried and true method of keeping food on hand to feed our families, and neighbors. ❤
I have been dehydrating for two decades in order to keep the pantry stocked. But have been concerned about freezer meats if there was a power outage. Since 2021, there have been warnings about power outages during the summer here in Southern California. So far it hasn't happened to me, but it has happened to some as close as 9 miles from me. I wanted to get into canning, but could not afford a pressure canner. I had already bought portable solar generator to keep the freezer powered short term. Two weeks ago, I was gifted a pressure canner. I haven't started yet, and really glad to hear water bath canning would work. I am a solar cook and also bake with a rocket oven. I will be making a rocket stove just for my pressure canner so it can be used with least amount of fuel. And also so I can store it in my outside kitchen. I am handicapped. I can walk, but no way I will be carrying that item in and out of the house.
For those that have a Stater Brothers Market nearby, the butcher will cut meat for free. I have them cut "stir fry" in two pound increments. Store in bag not meat tray. This way I can press two (two pound) bags snug into aluminum foils trays. I have been reusing these same Stouffer's lasagna trays for over twenty years. Makes stacking meat into the freezer so much easier and also easier to shuffle the trays so that the oldest meat is kept on top. Lucky me, I just found out one quart jars holds two pounds of meat. Wow oh wow, that is nice to know its already the right amount.
@@hemetsonshinewow! Great tip.
Thank you for this video!!
I'm 61, and growing up, my Mother water bath canned EVERYTHING, as she was afraid of pressure canners.
We all lived through it!! SUBBED!!!
"More likely to get hit by an asteroid...." I love it. You are down to earth and talking from your own experience. Subscribed
Welcome
@@SurvivalHT
Western North Carolina hurricane hellena. Watched this right before hellena (by chance) Canned as much as I could. Thanks
Excellent information. I'll be passing this along. Hurricane prep time and this should be on everyone's list.
I TOTALLY agree with you!!! Not afraid to can anything! Always bring to boil for 10 minutes before eating! Enjoy
Boiling doesn't always kill pathogens.
Awesome Video!!! I remember growing up in the late 70s thru the mid 80s helping my mom can green beans over a wood fire. We would line a cut-off 55 gallon drum with cardboard and place cardboard between the jars. Had to keep the fire going no matter what lol. Thanks for bringing back some great memories
Here in the Dominican Republic you cannot buy mason jars so I use the glass jars with screwed metal lids from other products I bought in the past like marmelade or olives and it works perfect. After 3 hours they are sealed.
Love the chickens in the background, much better than music. ❤
I have cicadas carrying in my videos and some complain.🤷♀️
Thanks so much for sharing this info... I grew up canning this way and still do!! Been feeding my family for years "Regular Canning" not Rebel canning anything... so tired of being Villanized for canning the way that has been done for over 200 years.. blessings
Man I ask who villainized you? As far as I know no one, including the government, is inspecting homes to see if you’re canning according to GUIDELINES put place for best safe practices. Thanks!
I purchased a Pressure Canner, never used it as I am intimidated by it. I prefer Water Bath … love your video, thank you so much!!! BLESS YOU!
Same here. It's been in it's box for 12 years. I just can't. I want to. Just cant.
Then sell it. There are lots of us who would buy it from you & you can use the money to buy canned Keystone Beef.
I’ve one in the garage too , terrifies me 😂
Review the nesco electric canner. It's impressive and easy to use.
@@andreasmith5490😂 me too!!!
My mother and grandmother canned outside in a wash tub over a wood fire. Lots of jars that way and wash tubs are relatively inexpensive.
Hello from Oklahoma! When I was a young man, my Mom and her Mom (Grandma) used to can this way every year. I'm 65 now, still healthy and viral. So, yes this is a very safe and good way to preserve food. Years ago I spent some time (2 yrs.) in Houma. Love the cajuns. Thanks for the video. I sent it to my kids. God Bless!
Great video! Clear and articulate ~ and you have amazing eyes!🌻
The video is just began.
But dont think this is going to be covered.
In a grid down situation.
Your freezer is full.
But it takes time to can everything.
Here is a old secret .
Cook everything.
Then start your canning.
Whatever you dont can on the First day. Seal it up
Next day. Cook everything again..
What is not canned by the end of the day. Cook again.
Next morning cook everything again.
By this time everything should be being cooked in water. If not you are losing things.
Cooking 15 minutes if boil.
You can keep doing this for months.
This is how they use to keep food for inns and such.
But by the end if your 3rd day. Yoy sgould have all canned.
Ive canned 500 lbs hogs in that time.
Its a lot of work.
And you better be running at least two canners and all burners on your stove.
Now to the video
What do you mean by "seal it up" at the end of the first day?
@@paulettekryk4229 good question.
It natural to me
But I understand the confusion.
Put it in something that is inclosed. Air tight like big zip lock bags or containers that close air tight.
But this is very important.
Make sure everything is cook on the first day. And you showed me something that automatic to me but I did not say.
Once something is cook you seal it while it is still warm or even hot.
That's even if you are canning it that day.
Now in the old days they didn't seal like this.
But they kept it warm.
A pot with a lid surrounded by coals
Then in the morning they put it back on the fire.
You will think that what I'm about to say is bad. But keep listening and you might see why it's was not.
They had soups / strews that were weeks old. But remained good to eat because they always stayed warm.
They start as a soup and through many stages became stews. There are different names for each stage. A little use today.
But in the 1700s you walk into a inn for food. And ask what's to eat .
And you were told.
We have mutton bast .
And a person back then knew it was a think soup .
It's actually pretty interesting to learn the different levels.
Btw I said Bast, but that is close to one of the names. I don't remember. But if you said the name I'm thinking. I would know what it is.
Sorry for going side ways.
But the important thing is cook it, seal it, and repeat until it's canned.
Btw I said ziplock bags. But any container will work. A butter tub from the store. Oh God I really hate to say this word. But TUPPERWARE, is good for this.
The thing you are doing is keeping the bacteria out . And reheating is destroying any that got in
Now the difference between canning / water bathing, and put into something sealed is;
Something seal will always get some free bacteria in. In the dead space, air. But canning and water-bath destroys anything in and seals like that.
This is why. You are able to can something and no mold grows in it. But if you put in a sealed container. It will get mold and go bad.
If you still have questions. Feel I didn't cover something. Please ask. If you have questions a hundred others do to. But are afraid to ask. After all it's your health.
I live a self sufficient off grid life. And practice what I teach.
I do now have a freezer. But for most of 20 years I have not had a fridge.
I like my ice.
During the winter I don't use my freezer.
And most of my small freezer is for making ice .
Sometimes when I butcher something I will freeze until I can it. But that mostly because it's so hot during the day more heat from the stove makes it hotter.
I keep saying I am going to build a outside kitchen but haven't yet. Lol.
That would be nice.
Understand I can do that.
No one to complain about codes. And I can cook probley 360 days out of a year outside
If I have below freezing weather, snow or ice. I stay in. Funny as it sounds.
I grumble to feed and water livestock in that event.
But again that might be 5 days out of a year .
That's a big reason I choice here.
I don't like cold weather.
But in return I get very hot dry days sometimes.
Don't get me wrong. 120 degree plus days.
I'm inside with the fan on
On those days it's do things before 10 am and after 8 pm. Unless it has to be done
@@IvanhoeWolfe-zn6fcwhere are you? What you say about the soups and stews is SO true! You can leave your food out cooking it daily like you said. I’ve lived it multiple times.
Now if I just had a bunch of meat…. Ty for your truthful most helpful post.
@@enna4986 I'm in the high desert by El Paso Texas.
The deep freezer stays frozen for a couple days if it's not been opened a lot. I've had to do this once. I just grabbed out enough that I could can in a day and went to work on that. I wouldn't cook everything all at once. You'd need to cool it and keep it cold even if it were cooked! What a pain recooking everything. To each their own, but that sounds like a lot more work and worry than needed. Plus, I like to can my meats from raw state in their natural juices. Don't know if I'd like a pre-cook and then canned roast. Seems it would be dried out or watered down flavor of you have to add liquid.
First time listener. Joined group. Looking forward to more videos. Been a canner for years, new to canning meat. When I tell others I canned meat they look at me like I am krazy. Its ok, I am prepared.
I do waterbath canning for years, mostly with the meat of raw chicken legs together with salt pepper and some spices and it tastes very well with my home made fresh bread.
I have so many half gallon mason jars but was always afraid to can meat in them because everywhere on the internet says only use them for dry goods. Thank you SO much for confirming that yes, YES I CAN use them to can veggies or meat in
Spot on! This is how can everything. The Amish are sooo right. Bravo Young Lady!!!
I think you are wise beyond your years. I’ve been following you for probably I don’t know how long…way before you had any kids and I’ve always thought you were very wise! Thank you for the video!
Wash as many jars as you’ll need ahead of time. Use plastic wrap to cover the jars so nothing gets in and put them back in the box. That way if there’s a water problem you’ll have clean jars to start with. I think I may steam mine before using but they are clean and free of debris. Basically ready to go.
Turn the jars upside down,,or put new lids on,,always keep the plastic that came on the case,, u can retape them up 😮😮
Fill the cleaned jars with water and you’ll have extra.
Been water bath canning all my life and I'm a few weeks shy of 65 it's the best way to can in my opinion. My family has water bath canning for generations and generations never had any problems.
Can you better explain the process from start to finish? I’m confused ❤
@@nancymacavoy3427
Thank you, my grandmother used to use a big cast iron wash pot to can large batches. I wanted to do that myself but I wasn’t sure the time frame to boil. Bless you for this information. This is true homestead valuable information!
I have been looking for this video for years! A no-nonsense, take it or leave it, not scared of what "they" will say video that just gets right to the point! "Rebel canning" not approved by any 3 letter agencies? SIGN ME UP!!! New subscriber - thank you!!! ❤❤❤
I don't know about the more recent publications of the Ball canning book but the one I have that was my mom's and was published in the 1940's tells the recommended times for water bath canning meat and vegetables.
Wow that’s awesome. That is definitely not in the new ones
@@SurvivalHTMost of it says to water bath for 3 1/2 hours so very similar to what you said. People preserved food in glass jars long before pressure canners were commonly in use, and you're right, that's how they did it!
New sub and brand new to canning at 58. I've done freezer jams but that's it. Yes, I was afraid to can because if the fear mongering, thinking I might make myself sick. I started with pickles and dilly beans. It's so important to know how to do! Love from 🇨🇦
Good info and good video. I really like your big pot. I have been watching Ruth Ann "Homesteading with the Zimmermans ", she and her husband was raised older Mennonite, she has alot of really good video's also.
I am so happy to hear this! Thank You! I am friends with a couple of Mennonite Families. They say to Never put the water over your jars when Water Bathing. Just to the neck of the jar. Homesteading With the Zimmermans & Hershberger Miricle Homestead! Awesome Channels. You will learn a lot about preserving from The Zimmerman's Channel. Both are Awesome! I have now subscribed to your Channel. So happy that I found you. ;)
Thank you for this video!!! Idk why I didn’t think of this. I’ve been scared of losing all the meat in the freezer since Hurricane Ida!!! We were always looking for gas to keep the generator going.
I do pressure can my meats. Since 2021 I have expanded my meats to lamb, beef roasts, chicken, hamburger, ground turkey and corn beef. All which I love how tender the meat is. I do completely agree with you I think it's just a lot of fear from those in "leadership" to eat what they want us too. When I started canning I was not aware I could water bath safety so thank you. We have full freezers and I will use this method in an emergency verses loosing it.
When I was little I was traumatized by an "All in the family" episode about canned mushrooms having Botulism. Archie thought Edith had poisoned him. 😂 Ever since then I've had a weird illogical overreaction to botulism. I've tried over the years to put it in perspective because I want to can a lot more than I do and now with the way everything is, that phobia is putting unnecessary stress on my family because I'm not putting up as much food as I could or should. These words on the subject have been extremely helpful. I may have to rewatch this video a few times to really get it in my head that I'm not going to poison my family. Thank you for this. I honestly needed to hear this. When trying to read up on how much of a threat botulism really is, the internet would have one think that it's the biggest most dangerous thing to a person's life when it's the plasics, moter oil, and chemicals the fda has said is safe for human consumption and safe to be in our foods that is the true threat.
Botulism is killed @ 140° for 10 minutes. It's not that scary. Just pay attention and when in doubt, cook the food a little longer.
🔥🔥🔥
I laughed so hard when Dasher took your towel! 😂
lol
It was really funny!
Í like this video. And , I , and probably many other people, dont care about the FDA or what they think. If this is a great way to preserve meat, fantastic. Glad you made this very helpful and informative video. Hopefully there will be people using this process.
Those beautiful eyes got me & I had to go back & listen again!
Great video - keep up the terrific information service.
Been wanting to do some canning, but didn't know where to begin. Thank you for how you walked through the steps and explaining why and how. You've gained a new follower. Thank you.
Excellent video and information !
I am a rebel canner. My goal is all food on shelves.
So appreciate this info for emergency cases. Hate to lose all the frozen meat.
Thank you❤
I love you, you are so sweet. Your presentation is simple and easy to understand. I'm so glad I found this video. I love LA, spent 4 mo in Breaux Bridge in my camper. Wonderful people, music, dancing, and great food.
This is awesome! Thanks! We all know what the FDA is all about.
I live in the mountains of NC. And wish i had learned this before Helena hit us. We lost so much.
Thank you for sharing & teaching this. We will never lose our freezer meat again.
Thank you!!
Subscribed!!
I bought an old Ball canning book same as what my mom used all my life and it has a beautiful, easy to understand chart for pressure canning and water bathing meats, veg, fruits, fish, etc. I cherish this book.
Name of book please?
@@dorothysnyder7014 It's the Ball Blue Book. They've been printing it since the early 1900's. While I've got several different year's editions, I just ordered a 1941 production because of what I've learned in this thread !!!
We always can in big quantities in big, galvanized tubs over a fire. It has never failed us.
I have no room to can so I'm going to have an Amish acquaintance I know do it for me. Must prepare for the coming economic collapse. Best now to stock up on food and water!.
In case you didn't know, galvanized metal (zinc) let's off a poisonous gas when heated. It won't get in the jars, but can hurt you if inhaled.
remember my mother and grandmother canning everything including meat 50 years ago when we had no freezers. just go to the cellar and get a jar. pretty tasty.
Your video popped up, and I'm so happy it did. I'm going to buy a huge pot and get busy canning our meat. It's funny how Americans will only believe "official" methods- what do they think people did before these ridiculous 3 letter agencies existed!!! I live in PA Amish country, and It always struck me that they don't use pressure canners! A lot of folks could benefit from learning Amish ways. Anyway, we have a whole freezer loaded with meat, and I was wondering how we'd keep it fresh with only one generator. Thank you and I love your dogs!! Peace
Fantastic rebel canning tutorial. Sending lots of love and warm greetings from the creeks and woodland of Missouri.
My grandmother did all her meat this way. I have not, yet, but I know this does work well. You can also salt what you have left over...salting is easy and safe. One just must do it correctly.
Thank You,Thank You,Thank You.Every Time I ask about being able to do this,I get the runaround about pressure cooking,what did they do before pressure cooking.I knew it. I have an industrial pot big pot. I have been starting to can everything.I love it. Thank You sooo muuch
Canning beef is my favorite! I dont care what anyone says about canning meat. I do it! It's an amazing end product
Can we do raw hamburger the same way? Just cram it in the jar and leave 1" headspace? Can we spice it up first?
@@lifechangeballroom absolutely
Her eyes are amazing. Content is gr eat. She is a beauty.
Loved your video it veloces me alot I dont know how to pressure can but gathering info so I can start the power goes out almost everyday and things are gerontología expensive God bless you and everyone
I am from Romania ,i dont have a pressure canner ,i do water bath ,i dont can to much ,specialy meat ,but yes you are so right thats a good way ,and knoledge it is a treasure ,thank you for that ,my mother also when she was sacrifaced pork ,seh will put salt on meat let some days and she will smoke ,but she had a smoker ,works well without smoking and then will fry in lard and put in jars or bigger containers and preserved liek that also it is a good way to preserve pork ,even chicken ,and dont fear ,when you have fear you attract what you fear off ,have confidence .Great job ,love your content :)
much love light and blesses to you and all ♥