Canning Meat WITHOUT A PRESSURE CANER!! PART 2: Water Bath Canning Venison Dinner might KILL you ??
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- čas přidán 14. 04. 2022
- WARNING! there are real risks of Botulism and Death with this method! If you try this at home do so at your own risk and consider these links below to inform your decision.
www.mass.gov/service-details/...
and the official USDA warning
" Pressure canning is the only recommended method for canning meat, poultry, seafood, and vegetables. The bacterium Clostridium botulinum is destroyed in low-acid foods when they are processed at the correct time and pressure in pressure canners. Using boiling water canners for these foods poses a real risk of botulism poisoning.
If Clostridium botulinum bacteria survive and grow inside a sealed jar of food, they can produce a poisonous toxin. Even a taste of food containing this toxin can be fatal."
The risk appears to be reduced if you fry the meat for 3 min before serving or boil it for 10min. and don't feed it to infants. Our Human bodies have become less resistant to bacteria over the past 50 years so what was a lower risk a generation ago, is a higher risk now. Please take the time to make an informed decision on this. There is also a higher risk of problems at higher elevations, so please look into that as well. I hope this helps and stay safe!!!
THIS IS THE PART 2 FOLLOW-UP!!
We might seem insane for doing this without a pressure canner, but our families have preserved meat (venison, beef, bear) for 3 generations with no ill effects....EVER!!!
That statement and others in the last video we did on this subject have provoked a lot of questions.
So we decided to answer a few and also show you how we enjoy this great resource we have.
As in the last one through the reasoning of why he processes and stores meat for his family and why they have used this method to eat meat for up to 2 years after canning for 3 generations!! One great reason is if we lose power, we still have meat. Forget to take dinner out of the freezer? No problem. Pop a jar and make dinner in 10 minutes! This is Old-School Convenience Food!
Not to mention DELICIOUS!
There are links to the original video below and others that deal with this subject and other methods of food preservation along with how we garden and harvest fish and wild game all throughout the year. Great ways to live off the land and keep your family eating healthy while really enjoying it.
THANKS FOR WATCHING!
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VIDEO LINKS
Canning Meat WITHOUT A PRESSURE CANNER!!! The Method We Have Used For 3 Generations
• Canning Meat WITHOUT A...
Processing your deer, Preserving, Canning (without a pressure cooker). Chamber Vac Sealers & more!
• Processing your deer, ...
No Freezer Burn for 1 year! The Science And Art Of Freezing Food For A Full Year!
• No Freezer Burn for 1 ...
Easy, Tender, Delicious, Chicken-Fried Venison
• Easy, Tender, Deliciou...
How-To Make Ground Venison Burger (Roger's Version)🍔🍔🍔
• How-To Make Ground Ven...
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I watched a lady do Amish canning and they don’t pressure cook. They water bath can everything and all proteins or meats after water is boiling is water bathed for 3 hours and that’s what I’ve done and I’m not dead
In Germany we water can everything , and everything with meats and meaty broth 120 min on 100celcius, all types of legumes 120min 100 Celsius. All roots veggies like potatoes carrots celery cauliflower broccoli etc 120 min 100 Celsius. All Pumpinks 120 min. Veggybroth with only veggies no meats 90 min 100 celciusMixed pickles 30 min 90celcius, tomotoes and unseasoned ketchup 30mi. 90 Celsius. If your tomato sauce ,tomato soup contains COOkED onions and garlic it’s 90min 100 Celsius if you have mixed pickles like cucumber and they contain onions the vinegar and sugar is high in acidity and therefore 30 min it’s ok. Otherwise Raw garlic and onions is not recommended to add to your meats or veggies as they can start to ferment and that could/would ruin your batch after a while. We don’t water bath our jelly ,we fill them up super hot and put a lit on and let it slowly cool down. Fruits in general are watercannwd 30min 90celcius example stuff like applesauce etc 😃Also all canned products should not be shaken or to be put upside down. They need to cool of slowly on their own. We can also cake and breads which you pre bake in the clean filled jars let them completely cool down clean the rim perfectly clean and then water bath for30 min in100 Celsius. You can not CAN pasta and rice for a long shelf life it would only last for the next couple days. Also some people do it to have ready to go meals during the week . Things containing cornstarch like if you would make sweet chili sauce you can’t can that neither. You would need to use potato starch.. lots of seasonings or cubes for soups also contain starch and yeast they are not good for water canning. No NO is milk products,eggs,raw onions and garlic ,bones, and other weird stuff you wouldn’t even pressure can. Some people even water bath their meaty products twice meaning they let it cool down leave everything the way it is and in the timeframe of 24 hours water bath it again for 120min on 100 Celsius. Other then that it’s safe to eat who like to eat cold food anyways. 😆 aaah one more thing we leave space in the jar so our goods will not overflow in between the lids to prevent contamination and growth of bacteria to live in between the jar and the lids. Idk how I ended up on your channel ☺️ but I felt to comment after watching a few videos of yours and reading some comments So hopefully this helps somebody .🤓Greetings from good ol Germany 😊
Wow! thank you. i learned a lot. never knew about the pasta and cornstarch. GREAT INFO.
Writing down your tips... Only thing is where I'm from we pickle eggs every year... Mixed with ramps "wild onion".... We never had any problems but not sure if that's because they are usually gone not long after it's pickled.
Thank you Germany ❤
Cornaby's has Non Gmo cornstarch made especially for canning.
People tend to forget, that our great grandparents didn't have fancy pots and pans!
They cooked on wood stoves, in Iron pots!
The fact that we are here proves they were successful in surviving.
I enjoyed the first video, but, in my heart I knew, people were gonna be blowing up your comment section.
Thanks for the real world tips!
THANK You for the encouragement. yes there was lots of Comments and some hate, but also A LOT of great ideas and tips. i have learned so much from the comments on the original vid.
Agree 100% My Grandmother water bath canned everything
I don't have a pressure canner because it cost about 6 months salary here in South Africa. So if SHTF I don't care about any bugs in the food because people eat out of garbage cans and still live to tell the tale. If you're hungry you'll shut up and eat what's in front of you. While it is not a SHTF situation... I cook my food every day from scratch but in war times....where will I find food? Oh yeah...in my pantry cooked the waterbath way. And people will kill each other for my bottled botulism.
ha ha ha. yep the risk is low and the reward is high!
Lol
My mom who is 76 told me they canned meat like this when she was growing up in Poland, they did not have a refrigerator back then. She said all the meats were delicious.
great report. it really is yummy. and it works. THanks Anna
This is what was done before the pressure cooker. And who believes government agencies anyway? Most now wouldn't know how to survive without the fancy technology. Keeping it old school. ❤️
This is true it was done before the pressure cooker but people are so used to die from eating water bath canned meat and vegetables and the pressure cooker has stop that from happening so I just would never feed my family some thing if it wasn't pressure cooked if it were meat or vegetables I suppose each person Hass to take that risk upon themselves
My cousin's had a home economics teacher tell the class you should never home can. Because you will die of botulism. She had no answer for my cousin's when they told her we can all the time. Grandma and parents have all their life. So her only answer was You're playing a game of Russian Roulette. Still here and so are their grandkids learning how to can.
@Warped One, Yeah that seems to be the standard answer for most. Lots of fear surrounding this. But one thing we have learned by doing these videos is we are not alone in using this method. Many people still do it and have families like ours who have used it for generations as well Some have never even heard of a pressure canner! let alone used one. I think the takeaway is it's not the evil thing that the government puts it out as and people just need to do what makes them comfortable. Thanks for the info and thanks for watching!
The Amish are still walking around and they can meat by water bathing.
Just saying 🙄
God bless you all
🙌🤲🙏💞🇨🇦
@Gods
'S Alberta Patriot, great point! Thanks for watching!
I'm in my mid 60s now and I use to work as a barber in my youth, the older barbers use to show us younger barbers how to cut with the hand held non-electrical clipper but none of the young guys wanted to learn but I did learn how it was a little ruff getting use to squeezing the handles to cut, one day the eletric power went out in the whole community and the young guys couldn't make as much money because their clippers ran on eletric and the older master barbers and myself was still working and making money. So old doesn't always mean useless and obsolete. ❤
Great point! the more we know the less dependent we are! thanks for the story
U gotta remember this method has been around for over 100 years and we are still here
exactly
Just wanted to say what a good dad you are and what a wonderful family I pray that no task overcomes you or your wife and you and your children have the best in life which is what you have right now
THANK YOU. I appreciate the blessing. we are trying to live a life worthy of the gifts we have received
Before pressure cookers, water bath was the only way people canned. First time I canned meat, it was venison. I had a bunch from a friend in the freezer and would always forget to thaw it out, so decided if I just canned it all, it would be ready when I wanted it. . . . so tasty. I raw packed with salt and garlic. Bought a pressure canner to do it. . . Love canning meat.
Thanks for sharing! yes its so easy and tender and good and i never remember to defrost in time! thanks for watching
The Amish water bath can everything and have for many many years. I love your Stove ! Thank you so much for your video's
thank you! interesting... The Amish do not pressure can?
Great honest sharing and explaining of processes that have been used for well over 150 years. Common sense and knowledge will carry us far. The average consumer these days is short of both items in regards to super market foods.
Its an accepted fact that store bought canned foods have cooked
away a very substantial amount of the nutritional value of the foods we eat.
Thank you Roger for a very interesting and thought provoking post!
i had never thought about killing all the good stuff too. thanks for watching Keith!
Great tips Roger and a fine looking meal. Doing it this way for three generations make me believe it’s a pretty safe method. The Government might caution against it but then who trusts the government these days. Don’t get me going on that topic….hahaha. Hope you guys have a great weekend.
Very true, im not sure the FDA should approve of McDonalds food. :-) have a great Easter Don!
I sure DONT. The USDA are the boneheads who are approving all the rancid meat and produce in our stores today. They are trying to poison us through all foods and the drugs they are pushing these days. If these methods was good enough for the pilgrims... Settlers and pioneers including my great great grandparents and great grandparents.. Then it is good enough for me. If eaten Rebel food my whole life and never got sick and I'm 52 ! The only reason these things are called Rebel is because the fda and the usda gets such a tiny budget each year to test out Rebel methods and that budget won't cover the 1000s of tested tried and true methods.. So they are not approved by them. Only use Rebel recipes that have been around for a very long time.. Waterbath canning the Rebel way was invented during Napoleons time to have a way to store for his army and the long sea voyages... It didn't kill that crazy midget.. So I'm sure it's only improved since his day. The USDA and FDA are a bunch of over educated over paid bafoons running around telling us one min something is very bad for you to turn around a year later telling you they found out how good it is for you.. Like bacon and eggs are bad everyday to now it's the greatest thing since sliced bread. They haven't the foggiest.. Faken it all the way. I'll take my cows advice before I ever take theirs.. Lol thanks for the video. Subbed.
My grandmother and grandfather never used a pressure cooker and they never got sick or died a pressure cooker is a way for them to make money off you if it worked back then for everything it will work now.
Studies I've found show that there are approximately 20-25 cases of foodborne botulism per year, mostly from home canners, and 3-7% of those prove to be fatal. Napkin math puts that at around 1 death per year, versus the 50,000 or so deaths in the US in car accidents, or the 80 or so that die from lightning.
THANK YOU FOR DING THE RESEARCH Tina! i'm gonna us this in the Follow up to the follow up!
Enjoyed your video (and your precious family).
You are so kind. thanks for watching
Great info and great video! Thank you for taking the time to share! Definitely will try this recipe and method with the venison that’s always labeled “grinder meat”!
Hope you enjoy. thanks for watching. it sure fixes that tough gristley stuff!
I only had a few minutes during the premier but I'll be back to watch the whole thing soon.
THANKS FOR WATCHING Matt! i really appreciate it.
Awww, your girls are precious 💕
Thank you and happy Easter!!
Love it yall are doing it right
Thanks!
Subscribed!! Loved the video!! 👍❤🙏
Welcome aboard! thank you!
About time to hear some sensible advice. Even if I wanted to get a pressure cooker I can’t as they are not available here.
thanks for watching!!!
That was great to watch!!!i didn’t know it only took 3 minutes to kill by frying ...Thank you!!!
THANK YOU FOR WATCHING!!! I'm learning a lot from the comments on the original vid. and doing more research. apparently you can buy test strips that check for botulism !
Bless you!! Thank you 🙌🏻💕
thank you!
That's what you want to see when your child says they hate onions and then take a good bite because its good. It will always be people that think they want to tell you how to do something different even if you did everything by the book but who can argue with happy healthy big children? I say congratulations on it working and I pray to try this will some roast I bought. The more I can get out the freezer the better. God bless y'all for sharing with us. That looked amazing
THANK YOU for the encouragement! yep those girls are real troopers. you gotta see them in some of our camping vids. they eat every fish in the lake. from smelt to perch eggs! Thanks again for watching!
Nice work brutha- I have recommended you ON OUR CHANNE many times.🙌🏽
Awesome! Thank you! I will do the same, you have a huge body of Great work over there. we should do an interview with each other sometime! I've learned a lot about canning from the comments on the original canning vid. lats of good tips and also lots of people accusing me of killing everyone with botulism. :-)
Thanks just done chicken breast and also some jars of mince beef...very helpful
Thanks for watching!
Good advice! Thsnks
@LeAnn Lewis, you are welcome! Thanks for watching
Love videos. Would you show us canning bacon please? Can't find it anywhere except for pressure canned ~
You can buy botulism test strips online to check all your canned goods b4 eating them.
THAT IS INTERESTING! ill look that up. THANK YOU!
Now that’s a great hint!!!👍
oh ha. you fount this too!
Any idea where to buy them?
I tried canned venison for the 1st time last fall and its amazing!
So good! and easy and no frezer space is used! thanks Tyler
Thank you 👍🏻
You’re welcome 😊 thanks for watching
My mom and I are sitting loving your video! So gung-ho!!! YOLO!!!
THANKS Vickie, we have a bunch of vids on the channell including taking the kids camping that shows their energy and joy for the outdoors.
Good vid. ALWAYS gets me how other youtubers condemn your method of meat preservation. They throw out your , "Nobody in 3 generations has gotten sick" as if its an insult or you are just a dangerous person for leading other people astray, by not pressure canning. Like you , I think or others have pointed out, europe doesnt use pressure canners, they water bathe. Even in the 3rd world, a friends sn who was in Afghanistan? I beleive said the people there use water canning.
THANK YOU! yes its been an interesting discussion on risks.
Interesting
hope this helps
I always tell people if you don't kill it and you don't grow it you don't know what you're eating
Been doing that way for 40 years and I'm fat and sassy...thanks
NICE
I wish I could water bath can everything! I’m in high elevation and even pressure canning it takes forever! There is almost always that funk canning taste in everything from pressure canning. I’m still addicted to canning, though. Now, in the crazy times more than ever.
I just wanted to clarify something. In canning, there are two very different things which we are talking about. That is the Botulism bacteria, and the spores aka eggs of the bacteria. So the thing is that it is the bacteria which create the poison which can affect or even kill a person. The Spores which when hatched can then grow into bacteria and begin to spread. However the spores when ingested cannot do anything in the presence of a high acid environment like your stomach, That is why it is only low acid foods that the USDA says must be pressure canned to kill the spores. However that makes no sense because the spores cannot grow in your stomach acid and are then passed through your colon in two to three days harmlessly. So it is only the growing Bacteria we must contend with which is easy to kill at relatively low temperatures. Even now the USDA is recommending that home canned foods should be boiled for ten minutes after opening to kill any Botulism Bacteria that could be present and don't worry about the spores except for infants.
WOW!!!! thanks that is interesting!
The children look very healthy, lot better than the kids fed on pizza and fried packet chips from Calfornica!😆😁
thanks Tom, yep the fda passes a lot of stuff that is BARELY food for our kids to eat.
Are you able to bath canning beans. Let me,know. I like your information. Thank you.
i dont know. i suspect it is not a good idea to just can them in water. We can beans in apple cider vinager, makes dilly beans so yummy!!!
BTW the advantage to water bath canning meats is the texture and taste remains much better !
and apparently more proteins are left in the meat at the lower temp
Quality friend..........Looking after those girls properly and teaching them the right way good for you mum & dad.
THank you Frankie!
nice
Thanks. nice trout pic btw!
Hi, what is the longest you've gone when storing a jar and using it?
Thanks for a great video as well ;)
I've gone 2 full years. it was just as good as 2 weeks old stuff. but usualy we keep rotating stock each deer season and have it eaten up in 1 year
@@RogersRigs Thanks for the info and reply.
I grew up on home canned everythang cannable, all water bath, all my family ate and no one ever got sick!
interesting! yep its safer than they tell us
Well, if what the FDA says is true how can you go to a restaurant and order a steak that has been stored in a cooler for x amount of time before they even received and transported it in a reefer with who knows what was hauled in the reefer before hand because they also use reefers as dry vans that transport plastics and batteries or the such and when it hits the restaurant and someone orders a rare steak it is FDA approved, could someone answer this for me?
good point!!!!!!!!!
Can you put season in the middle jar
yes, but it all mixes in over the 3 hrs wherever you put it. thanks Brenda
Awesome videos
Canner bro 👍🏻
heck i think even open kettle method is safe if you are planning to cook the food and not eat it out of the jar even though it may have been cooked before i mean if you gonna risk getting botulism it might as well happen without even bothering to can and just from cooking improperly right? the reason most of us with no psi canner do it with other methods is to make it shelf storage at room temp and preserve from spoilage basically and you will know if it worked or not once you open the jar smell and or taste it then again this is not gonna tell you if there is botulism in it just if it spoiled or oxidised or got other nasty bugs in it etc that wont necessarily kill you
that is a intelligent perspective. the scorched earth thinking of the FDA could never accept your logic. but i think its qute sound non the less. thanks for sharing,
@@RogersRigs well after some more research i believe the conditions for botulism are increased more through caning process if not done properly as opposed to open cooking and storing in fridge or other methods, i think the low oxygen wet environment in a can is what sets the more risky conditions so perhaps i was wrong in my initial statement and psi caning is the more solid way to go but then again i think this disease is rare to begin with so they may be over reacting as well, idk its a tough call specially for these snails i cooked and then caned using the open kettle method after a few days there seemed to be bulge in the lid and some bubbles, i opened it as it may have not sealed properly and it did have a sour smell and taste so i re cooked them in some water a bit of vinegar and salt and drained them and the taste seemed ok again so i did the open kettle again using the same boiling brine and this time i think the vacuum seal worked and i have not seen any signs of change to them since may 10 when i did that so idk i maybe taking a risk here
Sir could I ask how long it lasts on the shelf? Have you tried beef or chicken sorry for the questions I’m new at this and have a one year old so I wanna make sure we’re safe ☺️ thank you!
We have gone as much as 2 years with canned venison on the shelf and it was fine. lots of people do beef and chicken this way but I have not tried that. I agree with being extra careful with babies. they are the most vulnerable to botulism.
Up to now I have pressure canned meat, but the principal is the same. If the seal is good, the product is good. If the smell of the food is good, the food is good. My husband and I opened a jar of meat a couple of months ago that I canned in 2017. Uh, I should rotate better, and keep a better inventory. Since I am posting this remark you will be relieved to know it was fine. And you are more likely to find botulism in veggies. Apparently the grow in dirt where all those micro-organisms abound. Who knew. So you are probably safer if you ingredient can, rather that can a meat and veggie stew.
@@710LENNY My mom had zero inventory or rotation situation when I was a kid. About 5 years ago we found a jar that was 9 years old. Looked just like all the other jars, still sealed. Smelled fine and we ate it without issue.
What about reusing jars from store sauces and things. I sometimes get these pasta sauce in glass jars that the mason lids fit. Would it be ok to use them to can in?
Yes!
My nan reused the same jars and lids of store bought items for years. In the UK we just don't religiously stick to ball canning jars.
@@vanessarheadart9708 here in spain we don't even have ball jars.
I’ve really been looking into this method, I understand it’s not usda approved.. my question is, would you eat it straight out of the jar? Like if you took it camping or something
I personally would not eat straight from the jar. Botulism is rare but still a possibility. Heat destroys the toxin.
I like 240miles /gallon!
HA HA HA yes its hard to keep the numbers straight. but this venison has the best MPG in its class. :-) thanks for watching
Thank you buttercup those time frames and temperatures are critical I didn’t know about the fresh onions and garlic makes sense they would ferment Anyways from across the pond and For our tables Peace
good points. i've done the onions before. but the truth is after 3 hrs of boiling there is not really much left of the onion. probably better off to add fresh onion when reheating it for a meal
I’m at 727’ what you think I’ll be running at to do this?
im at 800 and we boil 3 hrs. its only over 4k that it makes a diff i think
Can you water bath it a little longer to help with killing everything?
well not really. the last things to kill must see temps near 240 degrees which cant be achieved without pressure canning. that is why this is risky. especially at higher elevations where water boils at only 200. but i think the risks are greatly exaggerated.
I'm sure the FDA gets a kickback through the system. If it smells good, eat it, lol👍.
ha ha ha yep!
Was looking for the botulism kit , $300!! If you have a link would be appreciated.
i could not find a link
Just remove your rings. And don't stack jars on top of jars. Botulism will break the seal of your lids if present in your food. And when in doubt throw it out.
If botulism is present in food there is no way to cook it out or freeze it out whatsoever. It has no smell no taste. However a good indicator of botulism is if the can is Bulging on the top or the bottom hence if you are canning your own food do not leave your rings on the jars (whether you use pressure canning or waterbath) that way if there is botulism present it will cause the lid to release and you will know that that jar is not safe to eat. But like he said if you can afford a pressure canner use a pressure canner. I know that my grandmommy water bathed meat (I believe she also processed the jars for 4 hours in the waterbath) and sent it to my dad in Vietnam in the 60s. There are about 110 cases of botulism each year in the United States. I don’t know what that number was before we had pressure canners. But I do know that the number has decreased since pressure canners became available for regular people. Just be safe Please!
THANK you for your words and experience. i agree with what you said and i will no longer store with the rings on. THANKS AGAIN
Can fish be stored without pressure canning?
4 hours water bath
But you cook your food after jits canned an use it within a year good to go
yep cooking after the canning really reduces the risk! thanks for watching
How do you store the canned meat?
in a cupboard in our basement out of sunlight
In a freezer 😂
How do we do hamburger this way?
i think it works the same
@@RogersRigs Ten4 thanks
@@preppingforlife264 you would be better off if you pre-browned your meat first ,if you don't it will all come out in one big glob cooked together . Pre-browning allows the meat to stay separated.
Burgers ?!
Absolutely. Just put parchment in between each patty so they don't stick together.
The FDA has only been around since 1906. Most third generation families of his era were around before them. You be the judge. 😊
yeah its funny that they get to tell us what is true now.
@@RogersRigs that and the fact that they used to be us and we used to be them but nah. Not anymore.
oh my gosh... you actually said that in front of your children???? LOL
Ha ha ha. yep they get the real truth i guess.
Veg
So happy for you...
I thought this was a how to vid.
@Debby Klinglesmith This is the response to a prior how-to. If you would like to see that video the link is below. czcams.com/video/bDH1r9qOHGs/video.html
Thanks for watching
I would leave the fat.
Protein gets destroyed at extremely high temperatures. Food class 101.
interesting! so pressure canned meat ad 240 degrees has less protein than water bath meat at 212????
Food 101? I took food 101 and cooking 101 for my Culinary degree. All food deteriorate with heat and time, Canning food is not about Preserving the integrity of the Protein structures in the food, it is about preserving food for the future when food is scarce And to waste not want not. Also the caloric Value in the food is still present along with most of their Proteins, vitamins, and minerals.
take care guy and girls, you eat to good to be that skinny lol. catch ya again
THanks Kenn
Nay sayers are called canning Nazies. People take home meat and cook it and survive. This is cooked in jars and then cooked again.
yes! thank you!
People hear one thing from one CZcamsr and become botulism experts though most have never canned a thing in their lives . Every other month there’s an outbreak of ecoli or other bacteria in these factory grown foods …Botulism doesn’t kill millions a year and common sense I suppose says don’t eat what smells funny and looks funny.
its hard to detect botulisam but it is really not that common and with cooking afterward, the risk is VERY slight
Came to see results right ✅️ on😊 my guy god bless brother
Appreciate it