Canning around the world/ Meat 🥩
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- čas přidán 7. 09. 2024
- So excited to bring you the water bath method through the Slavic system! #foodaroundtheworld #preservingfood #canningmeat
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Hi. Northern Ontario, hunting community person here. THANK YOU for venturing down the Not USDA approved road! I'm 61. My mom, her mom, on and on, canned garden veg. Nobody canned meat. Only stories of how you HAD to pressure cook it. I was taught as a small child to be afraid of the pressure cooker my mom because it could explode. Fast forward to the early 1980s and hubby and I were renting 28 acres in Southern Ontario, Canada,had a beautiful veg garden, 4 herefords, white rock meat chickens, turkeys, and hubby was deer hunting. Mom taught us water bath canning for veg. Then hubby went deer hunting with a buddy who water bath canned their venison! Used it just like fresh meat in all his recipes! BUT THAT WAS DANGEROUS! But his entire family and ancestry had done it for ions and nobody had ever been sick. ???? Fast forward again, and hubby and I move to small town (2500) Northern Ontario. I go buy lids at the hardware store and the cashier asks what I'm canning so a conversation on preserving ensues in which she reveals that her favourite time is Fall when they can some of the deer and moose meat from the hunts AND her Grandmother cans - waterbathed - fish!!!! Again. Been doing for years, generations, and no one has ever gotten sick.
It's all about sterilization, good seals and proper storage - cool, dry and dark.
Hubby wants to excavate a root cellar. I'm stocking up on jars, lids and sealers.
Oh yeah, and hunting clothing. It's a little cooler up here in the Fall 😃
Why would you get sick? I'm from Norway, and we don't have the opportunity to buy a pressure canner. We have preserved food like this for hundreds of years, and do not get sick. It has become a trend to order from the USA, but it is unnecessary. The important thing is to heat treat/cook the contents before you eat them, for a minimum of 20 minutes, so that they are completely warm through.
@@hjerte20 I believe I can answer your question. In Canada and in the USA it is drilled in our heads that meat (& other things) are only safe to can using a pressure canner. Not sure where this information came from, other than from "Mom", but even I recall my parents pressure canning fish right out of the ocean. I always heard them saying that it is the only way to safely preserve meat. So to us here is Canada & the US, hearing you can safely water bath meat is mind-blowing to most people.
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Correct It kills any bacteria. Most importantly, if you don't hear that pop seal sound it didn't seal good. @@hjerte20
@@jenniferpepler5843 Back in the day (when canning was still a way of life), the US National Center for Food Preservation (NCFP) did extensive studies on canning safety. At the time, average people were still talking about "germs" like they were one big category (rather than different types of bacteria, viruses, etc.). Without understanding how "germs" worked , discussing things like the flash-kill point of botulism came off as overly-technical, and was dismissed by the common person. On top of this, the NCFP set their bar to commercial standards - i.e. the absolute 100% (or as close to it as possible) method, so that a complete fool could buy a jar of the product, open it up and eat it as-is without ill effect (Think of a can of tuna or Spam). Now, water boils at 212 degrees Fahrenheit, and botulinum spores are killed at 250 degrees (120 Celsius). As such, pressure-canning is the only way to get to this standard.
That having been said, it's not the botulinum spores themselves that cause illness, it's the toxins they produce. That toxin is destroyed by heat, at a relatively lower 176 degrees Fahrenheit (80 Celsius) - after roughly 30 minutes of exposure. Water-bath canning does NOT kill botulism, but - as long as you cook your food well after opening it - this lower heat will break up the toxin and it will be fine.
To sum up: you can water-bath meat to keep it from rotting, leave it on a shelf for years and it _probably_ won't have botulism. However, since there's always that one chance in a thousand, and the NCFP doesn't want to risk that thousandth consumer not knowing about food safety, they recommend against it. In case you are consumer 1000, though, it's best not to take chances. If your jar does contain botulinum bacteria, thoroughly cooking your meat after un-canning it will eliminate the toxins they produced, and render it safe to eat.
My husband came from Germany. His parents had a farm. His mother used this type WB to preserve meat, etc. They had lg barrel of dills w grape leeaves...1 w pork roasts under lard...jars of apple butter...jams...dried fruits ..jars of canned fish from WB..and more. A lot of work. They worked together for their family. A lovely family story.
When I waterbath meat, in a bowl, before putting it in the jars, I add crushed garlic, teaspoon of black pepper, teaspoon of sweet paprika, a tablespoon of salt. I slice up onions, peeled cut raw fresh carrots, and add them into the jar in layers. Add a teaspoon of 5% white vinegar (it won't taste like vinegar). If your family likes sweet peppers, they can be added with the onions and carrots. Then I add the seasoned meat in layers with the veggies. I also do that with pork shoulder too. Then waterbath. I use quart jars, straight side/neck, wide mouth with lug lids. Meat is so tender. Makes it's own juice. It's all ready to be served with rice, pasta or potatoes, or without anything else, maybe a roll or slice of crusty bread.
Is a lug lid a regular typpe with the ring? and do you tighten the lid before waterbathing?
@sunshinedayz2172 a lug lidsl is one piece. You find them on pickle jars or jam jars and even on glass bbq sauce bottles. The type that have a button(they call it a button but it's not an actual button like what is found on clothing) in the center area of the lid that you can press down once its opened and when its sealed it gets sucked and straight on the top. If you press on the center and the area moves up and down and creaks, it is not sealed right. They come in all sizes. I tighten the lug lid on tight. It's not like a ring and a lid where there is 2 pieces and you need to have it on finger tight.
@@thisnthattalks1153 can the lug lids be reused? I watched a Mennonite lady and she said they reuse all lids until they show wear. She had lug lids and the normal ball type with the rings added
@@mycharmedunicorn8715 I reuse mine.
Theres another channel I follow where the lady was raised in an old order Mennonite community, she said they don't cover the jars with water when water bathing either! She said that she was taught that can cause siphoning which can cause a bad seal. She said they just make sure the water is up to the fill line of the jars. 😮
Yes, Ruth is great person to learn from also. I tried her water bath method and it works great.
This makes so much sense.. I'm new to water bath canning and have really had some bad siphoning to begin with ..
If that is the same one I watch she said when she first started on You Tube she hadn't seen people covering the jars completely with water and didn't understand the reasoning for that, due to always just filling the canner to the "shoulders" of the jars. Homesteading with the Zimmermans is her channel here.
@@janetbeebe1785 yes ma'am that's the one! She only started to know it was a thing when she found canning videos on Instagram 🤣
@@Lazydaisy646 definitely don't give up! Look up homesteading with the Zimmerman's in addition to this channel there's some great things to learn!
I found this video very interesting, I think that when you are crimping the lids on, you are going to tight to fast and that is why it is so hard. The part I found interesting is the turning the jar upside down so the fat solidifies on the bottom. My family, mom, both grandmothers and great grandmothers all left meat upright so the fat would solidify on top because it helps to seal and protect the meat while in storage and then when you open the jar, you either scrape the fat off if eating right out of the jar or use the fat to cook the meal with that you are using the meat to make.
The lady i watch Azerbaijan she does two rotations for each time she tightens the crimper on the jars. Also interestingly enough she also water bath cans her meat for 5hrs before taking it out.
Interesting how different regions of the world do it the same way just different time spans.
But thank you for bringing the traditional ways back for people to learn and to stop think the only way is the way the fda clams there is. Our forefathers have been preserving food for longer than the fda has been around
I also have watched a lady from Azerbaijan for several years. Country Life Vlog is her channel. I am fascinated by the way she cooks and preserves food. And the videography is stunning! Such a gorgeous place.
@@krislomonaco4839 , Those videos from Azerbaijan are fascinating. Whoever is behind the camera really knows beautiful filming and sets up fantastic shots consistently. The women and the men work so hard. People in the US watching people cooking and canning in Azerbaijan is phenomenal.
@@rachelhunting the timing for water-bathing is different depending on how much above sea level your area of the world is.
She might can longer because of higher altitude.
I have a Ball Blue Book from 1943. It has directions for water bath canning low acid foods in a hot water bath.
I'm curious to know the timeframes. I eventually would like to experiment with that.
Thank you for sharing! I just found one on ebay for $ 27.oo.
You should share those recipes with others here on CZcams or other platforms. We would love to have the knowledge you have in that older book.
@@charciherrmann7569
That would be sweet to make copies of the book to share. I'd like one. I would be able to donate to you and pay postage.
🌹
When using your Jar Opening Tool Put A Coin on the lind in the right Place to Prevent the Tool From Puchering the lid. I saw this technique on RoseRed Homestead. I'm watching from Victoria Australia and enjoying your presentations and educating. ❤
5:30 whoever said the FDA wanted things for our betterment. I’ve seen methods from other countries, and I trust what they do.
you were my very first canning channel, before even trying it.. though it wasn’t long ago I started, I still love it just as much. Your time and knowledge is much appreciated. A wonderful friendship and community from a far you’ve built ❤
❤️❤️❤️Thank you so much!
😂 foods are involved. Though spores of C. botulinum are heat-resistant, the toxin produced by bacteria growing out of the spores under anaerobic conditions is destroyed by boiling (for example, at internal temperature greater than 85 °C for 5 minutes or longer).25 Sept 2023.
I hope this 2:29 😢 nervous canners. Who tales a jst out to Beeb the family and starts to panic, thereby keeping that fear for kids who are starving?😊
You forgot an important step. You need to place 2 bay leaves in the jar before filling the jar. 2 reasons. The tannin (tea) released from the leaves act as a flavor enhancer much like salt does. 2. The tannins are antibacterial thus preventing bacteria growth.
I also saw another lady water bath meat and she said add a tablespoon ( or teaspoon!!) Of vinegar to each quart jar to prevent the possibility of botulism......or bacterial growth in general I assume. Have you ever heard of that?
@@deborahdean8867correct. 9% vinegar or double if you can only find 5% vinegar.
1 tablespoon
@@jacoleneiu3856 thank you
For precision, the pH of the fluid needs to be between 4.5 and 4.6.
How long can canned meat be stored?
Thank you for bringing this to canners here in America. I’ve followed many Eastern European and Russian/Slavic canning channels, and it’s so good to introduce this way of canning over here. I truly believe in it! Much thx❤️🙏🏻
And get those nails done, everyone! When you feel good, the whole world benefits!!!
Do you have a recommendation on where to buy European canning supplies?
This is SO refreshing ❤❤❤❤ I've really been doubting my home canned goods because everyone goes nuts and says you have to pressure can it. Not what my nan ever did, nor her parents before her. I'm so glad you are busting this myth ❤
Impeccable timing! ⚘ I have 15 lbs. of thawed frozen beef to can and here you are! THANK YOU FOR YOUR KNOWLEDGE AND MY CONFIDENCE.
Yesss!
I seen a few canners from Europe using this method and I kept asking for the name of this product and never got an answer from Melissa.
I've been following another lady Tanja. .and she uses regular jar lids.
Most importantly, she adds 1 tablespoon of 9% vinegar, double it if you only find 5% vinegar.
Also 2 bay leafs which both stop bacteria botulism.
And if you want a triple protection, cook for 10 minutes before eating
Another important thing is to hear that , POP unsealed sound like when you open up a jar. Our ball lids don't even have that loud pop when we remove the lids.
I've been following Tanja for over a year. I've never gotten sick and I've canned chicken with bone. Its 5 hours if you can with bone in.
3 hours for pork .
Food for thought; Why have people in Europe have been canning this way,especially during war times and had no electricity and no one gets sick?
I have to agree with you about the texture and color. I prefer water bath.
THANK YOU FOR GIVING THIS DEMONSTRATION .
CAN YOU PLEASE DO THE REGULAR JAR LIDS FOR US?
I have watched her also. How can I who live in hot climate prevent the fat from melting and may spoil my meat?
Thanks for this useful tip. So is it 5 with the chicken bone and lamb bone?
Or only with chicken please?
Thanks for your comment.
I follow her channel too. I can chicken legs and chicken thighs with the bone. Comes out very tender. Also do whole Italian sausages with peppers and onions. I have done unstuffed peppers and unstuffed cabbage rolls. Both have uncooked rice in the meat too. Perfect quick easy dinners. My family comes from eastern Europe and they have never pressure canned anything. All waterbath. Generations are still on this earth and never been sick. 😊
We ( USA ) canned that way before the USDA and other agencies existed. My granny canned over an open fire in 1930’s & 40’s West Virginia
I absolutely adore this new series of showing how canning is done in other countries. Thank you so much for sharing!
I love your videos on water bathing. I never understood the 'why' of pressure canning - it literally squeezes your food to death. Thank you so much for taking the time to educate your audience on this widely-used canning method. So far, I have water-bathed ground beef and stew meat from chuck roasts. They both turned out perfect! I plan on canning ground chicken next.
How long are these jars good for on your shelf?
The gap at the bottom of the gars is a good way to tell if your seal is holding. Rule of thumb, if you notice that the meat has dropped to the bottom that would mean your seal has broken loose.
Like you said in the last video, I can't imagine how hard they have it doing 100s of jars at a time!!! Thank you so much for showing us ways from all over instead of just from the US.
I love the waterbath method. I’ve seen videos from other countries. My niece is just getting into canning and is TERRIFIED by pressure canners. I’ve been sending her your videos to her. Ty for this series.
If you conclude that this works, then you can waterbath meat in a jar with a normal closure that doesn't need to be ordered from Etsy. It's not like there is a Slavic Magic from Gerald of Rivia sprinkled on top. It's meat boiled in a glass double boiler.
Three hours of rolling boil will burn as much gas as the price of the meat, and make the kitchen paint peel. There has to be a better way of transferring the heat: perhaps an oven or reduce the rate of simmering. Water can't get higher than 100°. What a nice number.
The vast majority of glass is green. Half like a natural Christmas tree and the other half like blue Japanese traffic lights. The blue is apparently from ferric oxide. Only some is mostly clear, like from the Turki-yeyeye company GCA "Kuvars". That is a modern exception. You can find beautiful jars with some foods like Douwe-Egberts coffee. They are for dry storage but with a very good seal.
With the bottle opener you put the small hook under the rim and gently pull the edge up in a few spots. without breaking a hole like a savage. Then you can still put the lid on when it goes in the fridge.
You should show this stuff after several months. And show eating it.
Love how you are helping people learn canning I’ve never done meat I like the water bath method thank you so much for your hard work. God bless.
BEAUTIFUL JARS! 😊 Thank you so much for doing 'old school' and using a big pot instead of a WB canner for this. I am a family of ME now, still gardening and preserving - but in small batches. THANK YOU.
I have never seen water bath canning done this way. Very interesting.
I do the water bath canning where you submerge the jars in water to cover the lids 1-2" over top of them. So mine are with the lids and rings already on.
I leave some fat on my Meats for it will give it flavor and also help Preserve as well, just a thin layer. But be sure to wipe the rim of your jar well with vinegar to be sure that you get a good seal.
how long do you boil yours this way?
Never apologize. You'll never please 'em all, and you'll be on a hamster wheel of frustration if ya try. We love you because you're Real. And Real Talented and Real Gutsy. Be You. 😊
Agree
Growing up on the farm, attending home economics course in high school, active in home making in 4-H, USDA standards were stressed and adhered to. Our cousins in Poland however, canned the way you show here and they report no one got sick from canned food done waterbath method. My preference is for pressure canning since it uses less energy from the stove: 90minutes process time PC as opposed to 3 - 4 hours WB. Also the lid and ring system is easier to use especially for arthritic hands. Thank you for this thoughtful approach to WB method.
The channel by My kitchen Tanja uses regular twist on lids and no crimping. That looks like hard work. So many ways of canning! I love all your videos and thank you for them.
Some of her videos are missing, I’m not sure if CZcams took them off. There was a good one of potato’s.
@@potato6658 there's another channel that's also MIA (spoke Serbian I think)where she did canning in hot oven - 90C 90min for long term storage of flour and rice etc. She also did potatoes etc. Guess somebody complained that it wasn't govt approved recipes. I was trying to find her channel to see if she covered the jars with water or just neck high with the potatoes (lid on boil 3 hours also 1 spoon of vinegar in jar)
similar channel but differnt lady all together
@@trevor5290 that was the same one, but there are videos missing that’s why you can’t find them. Good thing I remember what she did, so I don’t need them anymore I guess. But it was nice for others to see.
Another great video. I never trim the fat. I started seeing videos from around the world. Everyone water bathed jars of food including meat. In one video, 1 CZcamsr with millions of subs wb 1gallon jars of meat for 5 hours. Many around the world have jars that tip over and they don't seem bothered by it.
It’s ok, I’ve been canning with these kinds of lids for a long time now and it’s still a struggle 😅 My crimper is a little different though….there is something like a little maze on the top that goes in a smaller and smaller circle so it tightens automatically and you know when it’s all the way tight because you have reached then end of the “maze”.
You’re doing a great job!
Love from Estonia 🇪🇪
Your channel just came in my feed and I am Very glad. I watch a couple from Aberbajazan and she water bath cans you may enjoy watching her No talking just doing amazing things❤
Them women in other countries do this so fast and make it look so easy. Jar after jar non stop. It’s amazing. I’m sure they have some technique for it that we just don’t know.
I am so sorry about your jar! I know how that feels. I have dome old ones from my mom and mother-in-law, and whenever one breaks, I cry! But your meat and potatoes and broth looked fantastic. I was so excited when you broke the seal on the beef! Awesome!
The fat on top is very easy to remove before eating. Also protects the meat at the top preventing it from going dry
I am so thankful that you did this ! I have been so curious about there canning methods! The jars and lids are just beautiful and were drawing me in lol. Watching you has shown me that im just going to stick with my ball jars. This really is such a neat and fun segment. Thanks again. ❤️
After I've cleaned my jars with very hot soapy water, I like to dry them in the oven at 150°C which ensures they are sterilised. Love your videos by the way. Watching from NSW Australia. 🇦🇺
Me too from NSW I mean😜
Having the fat layer on the top of the jar helps prevent discoloration of your meat and provides an extra seal. The fat is easy enough to remove if you don’t want it in your meal.
Agreed, also my wifes' Romanian family use pork fat at the top. It seals/airtight the meat and it adds extra flavour when the meat is cooked in it
You're amazing! Thank you so much!! You got me started on waterbath canning potatoes when you were sharing Susie's methods. I havent skipped a beat! Your nails are beautiful & the jars/lids are amazing! Thank you for all of the knowledge, kindness!!! ❤
Very interesting video, always good to know how other cultures do things. I love my glass jars and lids with the Viceroy rubber rings. Reuse reuse reuse until those rubber rings wear out and then I'll buy some more but that will take a few years😊
I love your channel and this new cooking series. There is something new to learn everytime I watch your channel. And I appreciate how you take your time going through each step in each process. Your instruction is clear and concise. Please keep the information coming! ❤
My family loves any kind of canned meat made into a cold sandwich. Like mixed with mayo, spicy brown mustard, seasonings and such.
My mother-in-law (oldest of 15 kids) taught me to can meat. We would put two beef bouillon cubes on the bottom and then pack in the beef chunks. Yes, we water bathed this for 3 hours. Same for deer meat. So good! Adding that bay leaf sounds good too.
I really like those jars. It is good to know the many different ways to preserve our food. Thank you for sharing.
I really like watching Moja Tanja. Check her out as well. Enjoy watching meal prep in a jar.
We water bath can in New Zealand too. It's how my mum and nanna canned food. They used to water bath raw pack only for 4 hours because they wanted to start the sterilization process once it was fully cooked in the jar. Your beautiful nails match your inner and outer beauty. Thank you 💐
When I watch videos from other companies and watch them crimping, they move really fast so there’s got to be something going on because they don’t have a hard time doing it. Maybe you’re overthinking on how much cramping you have to do but they just go round and round quickly, and it doesn’t look like they’re struggling. Takes time to learn new things right. Appreciate your info on this water bath because I noticed that watching these videos and I think we overdo everything in this country and change things that have been done for how many years. There were no pressure cookers.
I love your channel. I love that you do different Canning. Methods. when you're using the Ukraine method with those of lids. I would put a silicone mat underneath it .❤ .I find it hard to find jars and lids
I just love love love watching your channel! Have been watching you for ages! I also have been water bath canning everything. I am learning so much from you. I am 75 years old and my mom only water bathed, no pressure canner. I grew up in Ohio Amish country, so we learned a lot from them too back then. I watch some videos of a lady in Europe canning tomatoes in those big jars. I get my nails done every month! I am an avid gardener and I live alone so I have to do everything myself. The nails are my greatest pleasure. Lol. Thanks so much for all your help in this area. God bless. 💜💜💜☮️☮️☮️💟💟💟
I love the nails too but I get my feet done now that I’m older. My toenails look so nice in the dirt out in the garden. It makes me feel pretty.
Thank you for making this video. I was curious about this process. I would never do this after watching you! LOL It's like making work out of my work! You my dear are a very patient person!
Thanks for this video. I am just beginning to research food preservation.
Thank you. I find all the different ways so interesting. I love all the traditions and history you tell us about. I think it turned out beautiful and it doesn’t look over cooked. It actually still looks raw to me lol. Beautiful ❤ ~ Robyn
I just think you are awesome and brave! I would certainly give this a go! People are very closed minded about trying different things and ways and don't mind criticizing anyone who doesn't comply with there thoughts.
I thank you greatly. Ive been water bath canning for several months. Am new to any canning, as Im following your videos. Having a large deep pot that I can place 12 quart jars, using a outdoor propane stove. Ive been doing larger batches due to limited time. On the weekends because I go to a job daily. What im doing is purchasing meats at present then canning, bulding a stock up, in summer harvest will be the vegatables I take from my gardens. So im working on a system to write down that works for me and a hybrid of a farmers almanac. I learned from my grandmother that she had a passed on from generation to generation of how our family had their system of off grid living according to their part of the world. Im an off grid dweller now, establishing a homestead, based on Amish ways and traditional ways we used to have. So your videos are very helpful in my experiemnet of living entirely off grid.
i live in denmark and i waterbath for 4 hours, in the winter and 3 hours in the summer time because og the temp around the pot if really cold it takes longer to warm up and in summer it goes faster because of the warm around the pot, i use almost the same way like you do now , but i have shiftet to italien made jars and i was so happy because i can use forjars lid and rings on them and i get perfect seals it was really expenzive to order forjars lids using your code, but will say its the best invesment i have done , bless you for sharing and showing , with greatings from denmark when i crank my jars i use to place a antislip or place it on a silicone pad, so the jar dosent slip
I love your nails 💅 and your so right it in how we present our hands differently 😂
I love watching this type of canning in other countries! I’m glad you had opportunity to try it and share! Thank you! I can’t wait to see follow up on it. 😊
Thank you for sharing this, it’s very interesting how other countries preserve their foods!
Hi, I'm from Poland, we have a long tradition of preserving food, but things containing protein such as meat and beans are not preserved in water in the same way as vegetables (carbs). If we decide to preserve meat at home, we add a magical ingredient which is salpeter salt (salt with nitrate) which kills botulism bacteria (it is not healthy, but is commonly used for preserving meat, so we do not have to pressure cook at 121, 5 C), I am 100% sure that in Ukraine they also use this type of salt if they canning only one time. It doesn't matter how long you cook the meat in the pot, the point is for it to be soft, but this does not protect against botulism - the bacteria have a spore form (I'm not sure of the translation, but let's call it the baby form of the bacteria) which is resistant to temperatures of 100 Celsius, salpeter salt protects against botulism. Maybe in warmer countries longer cooking protects against other bacteria and molds, but it does not matter for botulism, or maybe it is about the size of the jar or the consistency of the contents so that the temperature penetrates the entire jar. But we have in Europe another safe process called tyndallization, which is as safe as pressure canning and quite simple. You need to boil your cans 3 times. Example for meat in 600 ml: 60 minutes, 40 (or 60) minutes, 30 minutes - on the first day you cook for 60 minutes, then remove the jars from the water to cool down and wait 24 hours, during which time the botulism bacteria change their form into a mature form and now they die at 100 C. So you cook them again for 40 minutes (60 minutes depends on the source). Just to be sure, repeat the cooling for 24 hours so that the last bacteria change their form to mature and cook for 30 minutes and from now on they are ready and safe. We use twist-off caps in Poland. My advice for people who panic about botulism - if you are not sure about your canned food, cook them for at least 20 minutes before serving and you are sure that they are safe again, even if they were previously infected with botulism, the poison has been neutralized by cooking. Thank you for your videos and good luck with canning :)
Encyclopedia Brittanie says that the toxin is nullified by heating to 70 degrees Celsius (158 degrees F) for 2 minutes! So you don’t even need to boil it! I took a screenshot of that page, in case I couldn’t find it again or it was altered. It’s hard to find details about botulism, but what I have found is that it is extremely rare, and rarely deadly. It’s good to know about it, though, which is why I wonder why it’s so hard to get actual facts (instead of repeated hearsay) online.
Love you so much! This was such an awesome video 🤗
Thanks. Great video.I will continue to waterbath everything but I think I will stick to American jars. I had no idea that crimping those jars was so hard.
I’m intrigued by other countries canning jars too. I wish I could visit them and watch.
Hi the leaner meat was the sirloin tip roast then chuck .I'm watching I never canned yet thank you for teachinge!
Well I’m glad I saw it to the crimping stage ! I will not be doing it 😊 thank you 👏👏
I got a giggle from the nail part, and I completely agree, but I hope you know you're a beautiful woman with or without.
I love how real you are! I know I'm the same way when I go get my nails done!! 💅 I think it's because I feel more feminine and sassy 😂 Thank you for everything you share ❤️ I learn so much from you and enjoy your channel so much 🤗
Your such a delightful spirit! Love the content and the reminder for a pinch of self care was heart warming. By the way your nails look fabulous ❤ 💅
I'm really enjoying your videos! I like this Amish twist to all of this! Thank you so much and please keep it up!
Watching this video makes me thankful that I have the USDA system to rely on for safe canning. This looks very difficult. I agree with you that it looks more appealing in the jar, but I guess I would rather feel safe with what I'm canning rather than having pretty jars on a shelf or more tender meat to enjoy. I don't think I could feel safe doing this, even though I do find it interesting, and the jars are, indeed, beautiful. I really do love the lids. I wish we had more colorful lids to choose from. Pressure canning does seem to take away from the taste of the product, but at least I can feel confident that it will be safe to use. I thank you for sharing.
I agree! Once the “science” is understood these methods feel like playing Russian roulette with my family’s health. Canning has gone through huge changes since it was first developed around 1812. I call it progress and don’t understand why people reject progress when it comes to food but will accept progress in other areas.
@gingermiller5872 some of it is people aren't dying from these methods so if it isn't broke, don't fix it. What the USDA doesn't tell you is there is a time component to botulism spore death. When I did some basic searching, Ireland has published online that spore death occurs after 3 mins sustained temp at 250⁰F. At 240⁰F, it is longer. As you reduce the temp, the time has to increase and I believe it is on a curve. It is possible to destroy the toxin but that is an inconvenient truth. If it wasn't possible, the Amish wld be dying by the hundreds or thousands every yr from their home canned waterbath only foods. At some point the sheer amount of data, thousands of jars canned per yr by thousands of Amish families for 100 yrs works out to more jars than the USDA has ever tested. Yes, science can be used for good but people also lie and there are people doing the science so it isn't infallible. It just comes down to millions of jars consumed without incident has to become more than anecdotal evidence at some point to support methods other than what the US Govt sanctions. Will I still PC things? All the time. Will I appreciate knowing how to use other methods in a situation where I don't have access to a PC. It's fine to choose what makes you feel safest but I do still feel we need to acknowledge that it is possible other methods that aren't killing people are safe also without the judgemental type statements like saying you don't get why ppl don't just follow the science. Bec the science isn't testing everything, 100 yrs of evidence isn't just anecdotal, ppl aren't perfect, and ppl lie. That's why. 🤷🏻♀️
You can waterbath can with normal american style cans as well. I for one am glad I have came across this and other channels. I had been questioning pressure canning for a while.
When you actually look at the science of botulism it litterally only takes 212° for more than 10 min to kill the botulism spores. They say 240° because that is the temperature that it is killed basically instantly, once it has reached 240° its been over 212 for waaaaay longer than 10 min. Its just like with yout thanks giving turkey they tell you to cook it to 165° to kill salmonella. What they dont tell you is that salmonella dies at 140° after its been that temperature for more than 26 min. Of course 140° is a inedible texture, so 150 at the breast is a way better product and it has already been at a safe enough temperature to kill salmonella for multiple minutes. I use that example to show that all of this stuff is on a sliding scale. The USDA guidelines used are basically to get the most absolutely foolproof product in the quickest amount of time. There is garanteed a large margin of saftey in there as well. Where pressure really does start to make a difference is at altitude where your boiling point drops.
Well to each their own. Sometimes it really does pay to do some extra reasearch into the why behind something. Especially when you have people telling you the product yeilded is far superior.
I would like to add that although the bacteria itself can be killed by boiling for ten minutes the “spores” that develop into the bacteria require the higher temperature and pressure to be killed. From the World Health Organization: “The vegetative forms of bacteria can be destroyed by boiling but the spores can remain viable after boiling even for several hours.“ And yes, infection is rare however without prompt treatment a patient can be paralyzed or even worse die! Personally I believe we have rare incidents because of education and progress in canning methods.
@iberg9429 spore death occurs in 3 mins at 250⁰F, longer at 240⁰F, etc. There is a time difference and I don't have the kind of time it takes to process things for 3 or 5 or more hours. Boiling for 15 mins above 180⁰F kills the toxin that makes us sick.
For me, since your water bathing the jars for 3 hours, I’d rather do it the Amish way, much easier. It would be nice to have pretty lids for the mason jars. These jars and lids are expensive as well. I do like watching the videos
To me? You are doing such a great service for us AND for generations to come as they're taught these methods. WELL DONE.
Always a pleasure to watch and learn from you and your channel. Thankyou.
I have never seen a lid crimping tool very interesting.
I did notice the nails! They look fabulous! You’re such a beautiful lady. You should never feel bad about yourself! Much love and thanks for sharing canning techniques from around the world.
beautiful nails and beautiful Makeitmake hostess. Thank you for this video
@makeitmake I saw in a soviet canning video, that they can bone-in meat for 4 hours bc of the bone. And low acid veggies for a teaspoon or two of vinegar added.
Aloha! Wow, that's the first time I've seen a crimper. That's cool🤙
Wow the meat looks so pretty and pink in the can…I was expecting it to turn grey for some reason, I would love to try this. Thank you for your awesome videos, you’re so thorough and adventurous and gracious…much admiration ❤!
Water bath canning is perfect for me. Thank you love your videos
Like what you are doing hope will you be around next year
Hmm... thanks for sharing that about your nails. Now I'll be more attentive and compliment my wife's nails when she gets them done. And I'll try this canning method too!
Thanks for bringing in the new canning techniques....
Your videos are very good , God bless you as well.
Hi there.
For your crimping your lids to the jars on the chair. may i suggest a level raised wooden stool, so that you have the height you need, the sturdiness of wood for pressure weighing on it as you crimp, and it being level as well, so your jars are not at an angle. It might help a bit.
I am loving this around the world canning series. Keep them coming!
I truly love this video ❤ I have been watching people from other countries can their food all by water bathing. Thank you for sharing your hard work. PS..I absolutely love your nails ❤❤❤
I like using one of those screen splatter screens on top when I use regular pot if I don’t have glass lid. I can see through easier to know my water level. I probably have to add water a little more often as it evaporates a little faster but maybe not as I’m not lifting lid
Thank you for your charming presentations. You are a joy to watch and very informative. I almost imported a pressure canner (you can't get them here), but this method makes more sense. Thanks again. Love from Australia. 👋❤🦘🦘🐨
I’m not finished your video yet but wanted to let you know that just a few days ago I watched a video by Rose Red Homestead that was over one year old but I’m certain she’s talking about you (very nicely). My point is I learned a lot about the curve between time and elevation in the video. If you’re curious to watch it’s called “you can waterbath anything in 3 hours - really?” Anyway, I’m really enjoying learning how it’s done in other parts of the world, thanks so much for sharing! Xoxo
Rose is a PhD and has done LOTS of testing on her channel using some of her testing gadgets as she calls them. She also states she's been canning for over 50 yrs.
Yes I watch her also. But I will never pressure can. I love the Amish way and I trust it also. And I love all your videos. Gonna do peaches and than homemade sghetti sauce. Thank you
Just an fyi…. The Amish pressure can too. How do I know? I get calls asking questions and help them purchase!
❤ good morning Mamacita, Linda I am in South Texas and I always watch your videos. I don’t comment much but I’m going to say something today. My great grandmother has just like that. Unfortunately I did not get to keep it what she did was she would give it tighten it give it a turn, and then she tighten it more than what you’re doing and then she turn it again. She gave it about four turns but the tidying at the time were kind of large tights not tiny ones. And she had a big pot of bo water, roaring boiling water for she will drop her pieces of meat just to take out the impurities and then she would pick up the meat right out immediately she would rinse it with really hot water and she put it in the bowl from the bowl she would start filling the jars. then she would put the jars in the camera but she would always add a little bit of water to her and would not actually pack her meat so tightly. Yes I remember I’m 69 years old I was 10 years old and my great grandma went to be with the Lord. so you might want to look into that and see whether she was doing it right or not but she was from Spain. Love you mama take care God bless.❤😅
That sounds like a good idea! Thanks for sharing.
Watched an older video of you dry canning beans. That Atlas Mason jar is from Classico pasta sauce. You definitely can reuse it!!!!
I think you may be over thinking the crimp. The lid seals on the very top of the jar and as you roll the metal lid around the curvature of the jar it pulls down on the lid making the seal extremely tight. Yes, I too would like to see a perfect crimp, it just looks professional.
You're very informative AND sweet...love your nails!!!
Thank you!
The fat cap helps to seal
As I understand it, destroying a pathogen requires a combination of temperature and time: Apply a higher temperature and you destroy it in less time. Use a lower temperature and it takes more time. Water boils at 212 at sea level. In Denver, for example, water boils at only 202 degrees. Perhaps the folks in countries that water bath for longer are doing it because their boiling water doesn’t reach the same temperature. It seems possible that a pathogen that must be subjected to 212 degrees for 3 hours must be subjected to heat for 4 hours if the temperature is limited to 202 degrees.
Is there any reason this method requires the alternative lids? To the extent I am comfortable with the water bath method (I am), could I not do it with Mason jars and the lids and rings commonly used in the USA?
Thanks for making these videos and sharing them with the world.
Very curious of the same question! It is meat cooked in basically in an open jar for a long time, then is sealed at the end stage and it is metal to glass seal no ring! With our American gasket type system they would not seal if any food would get on that rim it would be tough to keep that rim free of food. If you put the lid on the jar as we can in america before you cook the food, would the seal fail under that long of cooking time? Very interesting!
when you do less jars than a full pot water bath how do you keep the jars from falling over in the pot?No one in my family owns a pressure canner even myself til a few months ago because one exploded in my grandmother face years and years ago. she was not even canning she was pressure cooking chicken it was terrible . so we just don't use them. I have a huge cast iron pot that will hold 7 quart jars I love my pot for water bath canning. I have to say I am so happy with your channel. We don't call this rebel canning it is just preserving food for our families we also use store bought jars and lids I am 60 years old and my entire family does it the same way all my life
Great video thank you! Funny story - I am watching this with a migraine. I told my grand baby I am hallucinating. The dog was brown and the next second he turned black. She laughed and said I think it might be a different dog!
Yes, you did it right, the circle metal on the bottom, smaller one, just like you use it for opening beer, you use for opening, and yes, you can't reuse the lids. I was so surprised when I saw the lids used in America. Men it took me back when I finished watching this video, just like my grandma, she was canning and grandpa was sealing the jars. Thank you. And by the way, where did you get all Russian canning supplies ?
I just love this! Thank you for bringing us this information
I was going to can your channel but you beat me to it, lol. You are the prettiest canner I have come across ❤❤❤
I got a pedicure today. My feet feel amazing. Thank you for the wisdom and knowledge. I am new at canning.
Also from Germany. Although I am all for waterbathing, I would not dare to do a raw pack.
I would, however be interested about how long your raw meat preserves are actually viable.
I am absolutely open to new results!
Mine have never been tested for more than a year, simply because we eat them 😊
Fruit, I can attest to. Our great aunt water bathed gooseberries shortly after WWII. We opened a jar aound 1995. They were perfectly edible... but they tasted like sawdust!
I like to toss the meat with seasonings, onions and mushrooms before packing it 🥰