WB meat & chicken broth. Compare EVERY METHOD!!
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- čas přidán 5. 10. 2023
- Thank you for all your support, comments and prayers; they have helped me to not be afraid anymore! I love sharing canning from all perspectives, cultures you name it! #amish #waterbathmeat #homesteading #foodshortages2023 #preservingfood #chickenbroth
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I can’t tell you how much i (we) appreciate what you’re doing for the Canning community. It’s so comforting and educational to walk through your experiences with you. There’s never any threats or fear mongering coming from you. You simply present the tested facts and then let people decide for themselves what they’d like to do. You’ve been a breath of fresh air to me personally. I can’t thank you enough for what you do. ❤❤❤❤. XOXO from New York.
YES ! She is a true blessing from THE LORD !
I’m with you! God’s gift ❤
I couldn't agree more!!
You are the only youtuber in this genre that does this type of comparison video. If I could I would give you LEGEND Status. Thank you Skipper, you are a Godsend.
lmao
So true, though. Love her.
Thank you for reaffirming that cooked meat water bath method is the way to go. Also the difference in the broth was a factor as well. I come from generations of waterbath canners since glass jars became a thing and we ALWAYS did the precooked water bath method. My mentors were my mom and grandma and they have passed away with a lot of the old canning methods…pre USDA, so a god bit of information went with them. I thank God that I was able to can with them when I was younger but some of the tips and tricks faded with time and life. Thank you so very much for bringing back what was once lost. One of my aunts recently gifted me with an old pressure canner and I thought it would save me some time, however if you look at the time it takes to build up the pressure as well as maintaining it then the cool down time, it’s pretty much the same for processing. The biggest difference that I’ve seen is in the end product, it seems to me that pressure canning is over cooking the product lessening the nutritional value in my opinion, and let’s face some facts, just because the USDA says this or that does NOT mean that’s the gold standard as far as “safe canning practices” as our family for generations are LIVING proof. Everyone needs to do what they feel comfortable with and as for me and mine, I will ALWAYS waterbath as I see zero difference in time savings also the nutritional valve or any of the risks involved. Again, I thank you for showing the entire processes, the fails and the successes, it makes it a lot easier for folks to choose what “they” want to do.🌺🌺🌺
Your comment along with this information in the video has me in tears. I miss my grandma so much and all those dear ones who have passed. Thanks for your sweet, well written words. And thank you to Make it Make for making these videos. I’m new here so I don’t know your name yet, but thank you!
agreed 👍 👍
100% agree. It takes me about 3-4 hours to pressure can. We’ve been scammed!
Ty for preserving old ways. I trust nothing the gov says at this point and will follow tried and true tradition for as long as I live
I raw pack chunks of meat, I semi pre cook ground meats because I find that it “dewaters” them… the broth is amazing. I notice that pressure cooking the bone broth (aka grammas gold) ruins the gelatinous collagen in the fridge…they stay runny when they are pressure cooked but nice and gelatinous (until heating) when water bathed. Love your channel little gal! ❤
I just posted my thoughts before reading yours. I was wondering about the gelatin formation.
Thank you! I wondered if WB would keep the gelatin in tacked.
I love that you have been showing wb canning things we've been 'scared into' not doing. I love that you've gone right to sources (Amish in this case) that continues this practice and have no problems.
Thank God for the Amish keeping these things alive so we have a chance to go back to the basics and relearn.
I have started water bath canning meats and I always refer to your channel when I do.im just scared if the power fails us then the meats in the refrigerator will be lost..I live in a three room apartment and I’m running out of room for storage but by the Grace of God I’ll make it. I am old school and am 69 going close to 70. But I do this for family and friends. Thank you so very much!
Please have your friend on more often. She does bring out the best in you.
Raw packed ground beef becomes a lump, and middle is uncertain on proper doneness, always COOK ground Meat before canning it! its the true safe way!
I agree I like waterbathed meat and produce so much better than PC.
I've absolutely love your Channel I tried to watch every video I'm in the process of canning Meats. I'm in the process canning beef, pork and chicken and deer meat now. Myself I prefer Rebel canning the meat tastes better and it's not burnt. I recommend your channel to all my friends.
WRT the ring being loose after processing, I think it is because the vacuum sucks the lid down. ie. the lid went down, not the ring going up.
You're correct.
Oooooh, ok! Thank you for this!
My thoughts, as well.
Thanks for another great video! I’m curious about the taste of the broth. Do you notice a significant difference between the waterbathed and pressure canned?
Pressure canning runs at a higher temperature. This causes more nutrients to die off.
I cook my meat first then water bathe. Saves time. I do that with all my canning..meats, soups, stews, vegetables, whatever and all is delicious and family is yet alive. Don't believe the hype. In my seventies. Thank you and God bless you.
Could you please tell me on average the shelf life of home canned meat & broth? Im new to canning. Ive canned chutneys and jams for a couple of years but I want to do more if it has a decent shelf life?
@@thecockneycrafterup to 2 years 🙂
I know it's too late but for future don't throw away that jar that opened of meat. Spread it out on a cookie sheet and put it in the oven on low for a couple of hours. Then freeze.
That’s interesting like how low? 200 degrees? For 2 hours? Can you elaborate on how that saves the meat after a failed canning?
@daisymancuso275 if I may, I think the idea is just to let the excess water dry out so that it’s usable. Time and temperature will vary. I would try anywhere from 200 to 300; just check it every now and then.
I really enjoy that you show comparison between the water bath and pressure canned. Thank -you, your videos are very informative and inspiring.
I like the look of the pre cooked ground beef better. And the chicken broth is beautiful.
Thank you for saving us all so much time by teaching all of your tips and tricks of the trade and recording all of these trials and errors. I have learnt SO much! Thank you! 🙏🏼 Keep making it make!👍🏼👍🏼
The canned hamburger meat I made without liquid smelled exactly like Alpo. So, I started adding salt, dried beef broth, and then water to my jars. After it rehydrated, add the meat and then can. The results were much better.
I'm with you. I won't be canning it raw again!
I’m curious to know where the jar that opened was placed in the canner? Since the canner wasn’t full and the jars were off to one side, if the jar that failed was facing the side with lots of water, it received more “swishing” action from the rolling of the water during the boil. This is why it’s recommended to fill the canner full with jars, empty or filled.
i will precook up to 20 lbs. burger at on shot and package into sandwich bags to then put in a one gallon freezer bag. this is why i love your channel , cause i think i can, i think i can i think i can can like this.☺️ and save freezer space. and yes i use the natural juice in the bags , no sense waisting good fat. im on carnivore diet and meat is what im mainly interested , but would love to know other stuff also. i'll be watching more of this channel. thank you.
Really appreciate ya sharing this info . Can u share some recipes own how to prepare the canned food also ?
Interesting information, thank you for posting & sharing! I too have never had a ring and lid come of in the processing phase. What a bummer! The most interesting piece of info in my opinion was the chicken stock! The difference in color between the WB and the PC chicken stock was very interesting!! You really have me wondering about the taste now! I wonder if there is a noticeable difference in flavor. PLEASE let us know, I see other commenters are wondering the same thing! 😃Thanks again!
I love that you are doing these comparisons of WB and P canning!
The ground beef I did was cooked first, then pressure canned. The texture was way too fine for me. I’m wondering if it would work better to make meatballs, can them and then break them up a little when I use them? Anyone have knowledge of this? The ground beef you cooked first and then WB canned looks like it kept its texture better.
Same problem. Going to try it again with a water bath. The flavor was good, but the pulverized meat is only good for Cincinnati Style Chili or the Skyline Dip.
I’ve PC meatloaf, raw pack, and it had a fine texture. Reminded me of fast food ground meat. It was all one piece and sliced and tasted good.
I bought 10 new cases of pints. I used the provided lids and rings.. I lost usually 1 jar per load, in both pressure and WB. Sometimes 2! What i noticed is? The center top of ring MUST BE flat. The rings that were slightly upwards? They let lid raise too much and shift. Just a smidge is all it needs, to fail!
I also noticed and older ring that had been slightly bent towards oval shape? It didnt screw down ALL the way. With the advice of "only finger tight", that escaped my notice. Since i reuse rings? It got used over and over. Same with the new ones slightly raised! Thus my high rate of failures!
Once i bent the raised new rings flat? My failures ceased. Same for the slightly oval one.
I do NOT like Pressure Canning. Period. I lose contents out of jars even with great care of headspace. All over jars! Then my seals fail! Boy i have been having a bad time of it! I finally decide for PC? Screw it a BIT tighter than water bath. No more siphoning. I hate pressure canned end results. Colour is destroyed in my opinion. Everything is so dull! Yet water bath you can see colour. And identify the items in the mixed fruits or mixed relishes, etc. It is more appealing in WB.
South Africa ❤you
I lightly cook my beef mince before pressure canning to drain some of the fat off. Less fat = less likely the seal will fail. I don’t enjoy the pre-cooking as it’s a lot of work, but I don’t can this meat very often, so I do what works best for me.
Ahhhhh logged on to re watch your picked eggs video and got a bonus!!!! Love it❤️
Thank you so much gor for all of your useful information.
I do the precooked hamburger meat in water bath also chicken broth. Pressure canning has never been the method my great grandmother or grandmother used. I don't own a Pressure cooker and can't afford one. And I don't know anyone who has a Pressure cooker and if they did knowone would loan it anyway. Im 64 years old and water bath canning has been the only way i have ever canned anything. I raised a large family with waterbath canning and we never had anyone become sick. When my grams told me 45 minutes i would go and hour. And leave my cans setting on the table for 72 hours and check them frequently. Pressure canning i have seen tins to take the color out or makes it darker. We never cared for the darking of the broths and some vegetables. One day if i ever get a Pressure cooker i would try it, but for now im very pleased with just water bath canning. And I always add my salt to the meat as im cooking it and some of the juice that comes from cooking it. It just to help keep the meat look better and the juice is used if using the meat to make stews, soups and chili. I drain it for casserole and set it in the refrigerator to add to something else. I know most people don't like to add the juice to other foods but if you're using beef broth it just gives it more favors. My son's had a hard time adjusting to their new wife's cooking if they were not from a canning family. Because they were use to the extra favors and meals made from scratch. My youngest son was quite upset over his pinto beans being maded from store bought canned pinto beans. And the corn bread was sweet. His new bride would put a tablespoon on sugar in her cornbread after i taught her how to make cornbread and i never put sugar in my cornbread.
Thank you for sharing this. Its so helpful. Im in the UK and new to canning. I have chicken bone broth on my stove as im typing this! Once its ready im going to can some in a water bath (can't afford a pressure canner). Would you mind giving me advice on how long the broth can last once canned? Im going to water bath for 3 hours. Im really hoping I get it right as I made a small bone broth last month and my sons loved how tasty it made my cooking. Im making a large batch now and I don't want it to go bad. Last time I had 4 jars so it all went in the fridge & I didn't can it but im hoping i can store some in my pantry this time.
The one with the lid & ring off is just boiled hamburger, it will be fine to give to you're dogs & cat.
oh! The chicken broth comparison. Cool beans
I’m about to WB some carrots as well as some pork stew. Can’t wait to try the For Jars lids. I’ll be using that code for sure - thanks for that! Every penny saved counts.
Love all your canning videos!
Great video! I am looking forward to you doing a taste comparison as well. I have only pressure canned precooked hamburger and while it tasted fine, it seems to come out in such small pieces that I only like it when making Cincinnati Style Chili, which has those tiny bits of ground beef. I was careful not to break my meat up too small before canning, but I think the cooking action broke it up. Haven't canned any since. Going to try again using the water bath method. I love having canned meat on the shelf, so I need to figure this out.
I wonder if not canning a full load may have caused your jars to jiggle around more than normal and may have contributed to the lid and ring coming loose.
I loved that you canned various things all in the same batch, which I had never thought to do. Sometimes I just have enough for a couple cans but could fill things up if I added other recipes. You always are an inspiration and such a joy to watch. Thank you for sharing!
Hi and a very good morning, 😊 First can I wish you and your family a very Happy Christmas and all the for the new year, 🎉 Not sure if you can help, But I some times make Tomato Jam !!! Witch is delish !!! I can never get the proper amount of powdered pectin right, Have you made Tomato Jam 😊
I'm convinced judging by the color of the broth after canning that commercial broth is water bath canned.
That. Was. Amazing. Thank you it was like watching a suspenseful movie 🤭 wow how exciting 🙌
Thank you
Finally, thank you!
I had that happen with a pint of peaches blow the lid once this year. I didn't tighten enough. I love your channel!
Love it and I remember when you first got that water bath and I ordered mine thank you
I love your headband!! 😊
When you get a chance, will you do a video on WB bone broth, and compare it to your stock of pressure canned bone broth? One of the comments below got me thinking...do the PC bone broth lose their gelatinous qualities vs the WB canned ones?
I LOVE YOU !!!
Regarding the jar that lost its lid and ring. Just my opinion, based on my recent experience. You might want to take a close look at that ring. And if you do chose to use it again, mark it so you know it's the same one if it comes off again.
Last year I bought 6 boxes of 12 rings and lids for my Gem jars because Bernardin announced they were discontinuing making them, and I wanted to have an extra supply. This summer I tried to use them. Every single ring is unusable. The ridges on those rings are not significant or deep enough to stay on the jar. In most cases, the ring can't be tightened at all, I can just turn the ring round and round. A few seemed to tighten so I used them, but by the time the canner was opened, the lids and rings had come off. 6 dozen rings, all garbage!
Oh man! What a disappointment!
I was hoping she would try threading the ring on that same jar to see if it would tighten down after it failed. Thanks for sharing your disappointing experience
Would love some recipes for when you want to use your canned beef!? Have you already posted this and I just can't find it? If not would super love to see what you make with the beef that you've water bathed❤
Your headband!!!!!
Where did you get it?
Love your videos too! 😊
Lol I was about to make the same post. Love that headband.
@anelson78 @nacyraelemaster2726 her headbands look like a classic paisley cotton handkerchief.
How long do you Water Bath - Meat/Potatoes/Veggies/Misc items (both raw & cooked) ... IF you use 1/2 pint jars??? I am only cooking for 1 person. Let's also add ... you have NO Electricity (Refrigerator). First time canning!
I’m wondering if the pressure canning kills the good enzymes and gelatin in the broth. 🤔
i thought much heat for much long at all ( any cooking) kills enzymes. Also, killing the enzymes is the purpose, they say, of blanching veg like green beans b4 freezing or dehydrating, otherwise the enzymes will cause more ... I forget.. discoloration and break down of texture and flavor, or something. I have frozen un-blanched green beans after finding out some people do that, and while I liked the texture and color much better, their taste was an obnoxious, strong "green" taste, similar, but less tasty than, fresh picked alfalfa leaves ( I grew up on a farm... ). Kept trying but couldn't eat them. But, I never blanch kale, beet greens or swiss chard b4 freezing, which most directions say to do, and I like them just fine ( well, don't actually like kale but it still tastes the same. It was free). Nor do I black shredded zucchini, just drain awhile then freeze it. I used to buy a lot of quarts of yogurt, and saved the containers and that's what I've used as freezer containers for these things. I can get a chunk of greens ( I chop them b4 freezing) out and put rest back in freezer.
how much did the amish canner cost? would love to have something bigger. Saw a video of an ex-mennonite wb canning and she said they never covered their cans, only neck high
Thanks so much for sharing this technique for Stevia! Did you start your plants from seed? I'm thinking about growing Stevia inside the house this winter....what are your thoughts on that? ❤your channel!
I still can't believe that lid came off. Really intriguing. Wonder what the shelf life is for the non cooked ground beef?
I've pressure canned precooked chili and didn't like the texture and flavor of the ground beef. I'm wondering if it was raw packed if that would make a difference in the flavor and texture?
I like your headbands
I always wash my jars in hot, soapy,bleach water, lids also, when I can anything. I learned while working in health care that bleach is one of the best sanitizers around, and it kills just about everything
I cooked my ground beef first than water bathed it, it still come out more chunky. But it tasted fine. I used it in a poor man’s stroganoff.
Plz put the name of the brand of lids when you display the discount image.
How long are the meats and stocks shelf stable? Also same question but for beans, carrots and other veggies? 😊
I personally think finger tip tight should be a little tighter than we do it-I've had jars immediately bubble out after I stick them in the canner and this doesn't seem normal to me-it makes me not trust that particular water bath. So-I think it's that simple about that jar's failure-just was not screwed on evenly or too loosely. The rest look great! Weird how the pressure canned broth looks so dark.(.btw dehydrating ground beef is another way to preserve and store food. MUST remove all the fat first by runn'ing through a sieve in hot water.Just used some of a 3yr old jar for chili-tasted fine-just have to soak awhile first in water.)
I personally like the look of the waterbath broth more
Which meat turned out better
Ground beek tastes better canned when cooked somewhat.
Serious question. What is the fascination with water bathing low acid food? Botulinum isnt to be toyed with.
well said!
Hi can someone tell me the shelf life of home canned meat? Im new to canning and have only canned jams and chutneys so far but I'd like to can more once I know more about it. Thank you 😊
If you do it correctly it can last up to 2 years some people say more🙂
I make my own taco seasoning and I put some of that into the hamburger. Instant taco meat. I don't like the consistency of hamburger just plain. But for taco's it is awesome.
Hello my dear. Cooked my chickpeas in water and salt only. Poured it to a jar and filled with chicken broth. Yesrerday i had to discard the 4 jars 😢 because they were bubling and leaking all over the shelves. What did I go wrong? I did using the waterbath, perfect for me. Could you give me a hint what went wrong?
Do you feel like adding whatsinthattheresauce would affect the canning of the ground beef?? Raw or cooked..
Raw pack works great for me. The hamburger crumbles easily.
Never add water to raw pack meat. It makes its own broth.
I made the mistake of adding water to hotdogs i was canning. The lids and rings blew off the jars in the pressure canner. I heard them blow off. What a mess when i opened the pressure canner.
I do add broth to browned hamburger that will be canned.
Do you get syphoning from the water being over the lids?
How to you water bath chicken broth please. Does it need extra vinegar and salt added
How long in the water bath for the chicken stock on its own?? Still 3 hours? I can't find an answer anywhere
I have a quick question. When your waterbath meats is for 3 hours. If you do vegetables is it 3 hours for them too?
I have been having issues lately of my ring super unscrewing, it's been one per batch almost. I've been triple checking them all before processing them. I just have no clue. It must be something with the water boiling or the contents boiling that causes it. I've never had one completely pop off, but the contents are still getting in the pot. I've even lowered the liquid to just below the neck. 🤷
I’ve actually wondered if the lids/flats of some brands are being manufactured maybe a smidge of a hair of a millimeter smaller than usual, or maybe the rings are different somehow, though I have no real evidence of either.
Sometimes when I’ve bought recent brands of flats, **TO ME** it seems that once the lid starts to pucker in, maybe the lid diameter is less than usual and then either doesn’t fit the ring any longer (allowing the ring to get more loose) or something like that.
I’ve noticed that a lot of the rings I’ve used those lids on come out of both WB and PC fairly jiggly.
Just my thoughts. These days I put my rings on finger right and just a smidge more.
I wish I had some 10yo flats to do a comparison. But who knows…. maybe it’s the rings that are not fitting properly to begin with for some reason. Maybe it’s my user error, but who knows.
Sorry to ramble so long, just my thoughts.
@@yoginimichelleh i have had this problem, with lids of new jars. They ARE smaller. They DO Shift. And i had this happen pretty well every load! Both Pressure and water bathing.
I also notice on some rings? Thr center top areas ARE slightly up.i take the time to press them down flat? No more popped lis! The centers of ring needs to hold lid in place. In another ring which was slightly bent into an oval direction? It never screwed all the way down....
@@sgmarr sorry for the late response; I just saw the notification. All good points you have there! Yes, it seems we need to inspect everything even more closely than ever before.
I have a question. If waterbathing chicken do you need to add broth since it is leaner then beef?
Eu doresc subtitrare în limba română. Te roooooooggg !
❤
Just wondering why you had to discard the jar that had opened during processing. By the looks of the meat in the video I would have cooked it thoroughly and threw it into a casserole or something. Seems logical that it had not gone bad at that time, just boiled.
Can you please increase the volume. It is very difficult to hear.
The raw meat didn't look like it completely cooked some looked lighter in some places. Is that OK.
I've also had one lid not seal each time I can. I've checked the rim and lid was on? What do I need to watch? It's been waterbath and pressure canning 😢.
So three hours for chicken broth when water canning, I just wanna make sure
Hello. So my question cause i was taught you have boilimg water dip jars and lids and havent seen anyone in a lot of videos doing this. Do you do that and if not why?
Hi, I have a question....Do you feed your chickens organic feed? Or are you using store organic meat? I read somewhere that you should not make bone broth if they aren't organic fed because the pesticides store into the bone marrow.
I have heard that about animal's fat, myself. And as a former farmer, just btw it's more likely herbicides that your getting the most of, along with vaccines and any routine antibiotics or antiparasitics, but yeah ( crops fed to animals don't often require pesticides in my experience/local observation, but it definitely happens some. My bff has an OG farm and they had some bug eating their alfalfa this year, but couldn't spray for it. Some OG farmers cheat a fair amount tho, btw. . There's a ton of rules and paperwork and yearly or more inspections, but the inspections aren't even surprise ones, and none of this stuff is tested for, unless the company buying it does their own testing, with the exception of milk and the routine things it gets tested for every pick-up).
Es que estoy loca con tu programa, pero no hablo inglés
MAKE IT MAKE
How long can you keep water, bath, meats, and vegetables on the shelf life??????
I keep asking this question too! Im new to canning. If you found the answer could you share it please?
3 hours for meats
@@thecockneycrafter3 hrs🙂
Can someone please tell me what the shelf life is Thanks in advance ❤
I would keep it for a year but other people have kept it for 5 years.
Thank you ive been looking for this answer all through the comments ❤
How long did you waterbath
3 hrs. at a rolling boil.
A pint is a pound the whole world round, that's what my gram would say to me.
Can u water bath ione soup ? I had asked in many videos. Hope u see this
What ione means?
Did you wash your lids? It looked you just used them out of the box.
You don’t need to do it you have to take them off after 12-24 hrs 🙂
I raw packed hamburger pressure canning not appetizing
Podria poner substitutes en español?? estoy interesada en aperender a conservar alimento
Because its done that way in most countries except USA. Most countries cannot even get pressure cookers let alone afford them ..The Amish only water bath, they know how to do it safely.
I posted the vid on Twitter/X tried to tag you but you ain’t there
Doesn't anyone know why WB food is brighter?
I honestly think since PC-ing cooks the food at a higher temp than the boiling point, it somehow changes it… like burning it, but with water? And I don’t even know if that’s possible, but it definitely looks that way. My PC’d foods are definitely darker, as well.
@@yoginimichelleh I wonder if it affects the nutritional value of food too? Like cooking broccoli it goes a dull green when overcooked as it loses the nutrient into the cooking water??
@@kelsihills3926 I think the food is overcooked. I ran a load of beef bone broth a week ago, which was beautifully gelatinous and jiggly when I took it from the fridge to fill my jars. After the pressure canning process, it is no longer gelatinous and jiggly, even when I refrigerated the finished jar; it’s just like regular broth. I’m starting to believe that the pressure canning destroys the cellular structure of foods.
With regards to the color, there’s a homesteading channel (Life with the Zimmerman’s, or something like that) that has a canning video where she uses zinc tablets to keep the color. It’s a good video!
Sorry for the late response… I just saw this notification.
I would’ve given the siphoned meat to the dog 🐶! It’s not like it was 20 days old. Oh well live and learn.😢
Probably because all the loonies would jump on her and say, "How dare you feed your dog food not fit for people, that's abuse"
You may sound like a broken record BUT those kids are FAR BETTER than the new ball lids. Ball is definitely now skimping on the rubber seal material. The lids you advertise seal EVERY TIME!
I hope you remove all the rings and wash your jars, you always take rings off next day and keep them off
As a vaccum expert not in canning I think the rings are loose at the end because the lid is sucked down hard relieving the pressure on the ring. Most likely the kid 2as sucked down and the violent turbulence rattled the ring off but then there wasn't enough vaccum to hold the lid in place.
You did not describe the type of ground beef..extra lean..lean..medium.. regular..fat Content ???
Doesn't matter. You just end up with more fat rising the more it has.
Cooking it first allows you to remove some of the fat.
I add a little water to my pot, add the meat, cooking it draws out the fat. Then drain.
what is the point of doing this? Why not just freeze it?