Amish canning part 4- Water bath meat!
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- Äas pĆidĂĄn 11. 04. 2023
- I'm happy to show you how I water bath meat. Please read the release and waver that I have posted on all my video's. 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! #forjars #amish #waterbathmeat #homesteading #foodshortages2023
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I appreciate you making this informative video! Some people forget that there is a world outside of the USA. And people around the world have been preserving food for their families for generations!
I live in Romania, we waterbath since forever. You can't find pressure canners here. I only heard about altitude difference last year, here on youtube. The lids are also different.
I remember canning days when I was a kid it was a community thing. We helped our neighbors, they helped us.
Love your videos. My grandmother and her family, while not Amish, were from Lancaster County, Pa. She had 12 children. They had no pressure canner. She water bathed EVERYTHING!! Everyone lived to a ripe old age.
Im in Australia and I have an old 1950s Australian Fowlers jars recipe book (our version of the ball mason jars) and in the book it also states 3 hours to waterbath low acid foods, meats, veges, stocks etc, the guy who produced the fowlers jars was originally from England and he had all the recipes tested for for food safety back then.
Water bathing was always the way I saw it done when I was a child over 50 yrs. ago, never got sick. I was always wondering why people in the US seem to have an aversion to this. I guess it's all to get you to buy buy buy and not trust the tried and true methods of yesterday and now it seems there is an agenda to commercialize everything so that you can feel helpless and unsure about everything and anything. THANK YOU FOR DOING THESE VIDEOS. THEY'RE SO INFORMATIVE. LOVE THEM.
Hello, I'm from Germany and I've been making preserves for 35 years. Always in a water bath. I learned it from my mother and my grandma (born in 1901). But even here in Germany, the instructions of the USDA are leaving their mark. Suddenly videos appear where we are told that we will all die if we boil meat and vegetables in a water bath and only a pressure canner from the USA saves us from it. You can't buy one here because it doesn't meet the German standard and is therefore considered dangerous. And even the German Federal Office for Nutrition is questioning the traditional cooking methods and now says instead of cooking for 2 hours, it is better to cook twice for 1 hour and let it rest for 24 hours in between. It's getting crazier in this world. Next up, probably, is banning canning to make the industry more profitable.
I'm so happy you have decided to continue teaching the Water bath everything method. Thank you
We would love a basic Amish water-bath cookbookđ
Yes we would appreciate a basic Amish water bath cookbook!
Yes Please!! A cookbook would be AWESOME!
I ordered one and was disappointed that many recipes only showed how to pressure can!
I would love one too!
That is a great Idea!!!! I'd get it for myself and as gifts for my daughter's and daughter's in law.
I just got humbled by your old school canning skills. The towel... priceless. This was a tremendously helpful video for a self-taught canner who's been canning for 10 years plus. USDA guidelines never quite sit right with me. I have friends who learned from their grandmas and they can everything in water bath. So awesome to see this video most people are afraid to say it
I live in an Amish community and some of my best friends are Amish and we are at their house almost every night and eat with them quite a bit , itâs comforting to know that if something bad were to happen we can survive
Finally a good canning video and details ,
I knew you could water bath meat
My mom did it back in the 50âs , my mom canned 500 jars of multiple different foods a year for us , for 60 or more years ,
Thank you
Original canners, THANK YOU. My Mother's family is the Kerr's , as in the canning jar company. We water bathed meat all the time. I appreciate you teaching this method. My Grandmother also taught me to can over a open fire, which is a great thing in case of emergency.
I love the term "Old Fashonied Way" or " Original Canning" đ
You look so much more confident in this video! Good for you! I always wondered how people canned so long ago as well as questioned all the USDA regulations. Sometimes people act as if other countries/cultures don't know what they're doing. I love America but sometimes I feel like we can act like the know all be all on everything, as if other countries haven't been doing this for centuries. People can "rebel" can butter, cheese, milk and other things but when it comes to meat then the USDA can't possibly be wrong.đ The USDA isn't the Holy grail, but unfortunately if it is for you then just don't water bath can meat. Simple as that.
Thank you for showing us this method. You are awesome. Keep up the great information. I know you took a lot of flack in the beginning, but I'm so glad you stayed with it. Stay strong and make it make!!!!đ»đ„°
So so so glad that you pushed through with this method. I personally cannot afford a pressure canner. This method is viable for me. I've already done the spaghetti soup and a whole range of vegetables from watching your videos, so thank you đ„°
EVERYONE ELSE IN THE WORLD DOES!!! EXCEPT THOSE ARE CONTROLLED BYTHE FDA / USDA. đ€Łđ€Łđ€Ł
This is how canning was always done until pressure canning came around. We are all still here. This way is done all over the world. I'm happy more people are bringing this up. Thanks for the great videos you doâ€
You are GLOWING in your confidence. I'm so glad for you. Your confidence is giving me confidence! Thank you for blessing us all with your knowledge.
I look at it like this. Before pressure cookers, water bath and open kettle. The Amish are the experts! How long have they been canning everything? Exactly!!!
I cannot say how grateful I am to have found you (and Suzie). Who has ever tasted beef so tender and delicious? Its mouth watering. And her potatoes!!! This has been life altering for me. God bless you bothâ€â€â€â€
Love the new name, Original Canning. That is so appropriate.
Viewing from New Zealand, another place where, if you can get a pressure canner, it costs an arm and a leg. We have been WB everything since the early 1800's, with the arrival of the first Europeans.
Thank you
I absolutely love your Amish canning series. I grew up with water bathing everything. I was gifted a pressure canner, (a really good one). Its still in the box. When I started canning, I just felt I wanted to carry on my family tradition of canning. Everywhere else in the world does water bath, only in the US will they go out of there way to insist you pressure can which in turn, a lot of people don't can, because of the costs of pressure canners. Makes you wonder who owns those expensive pressure canner companies đ€
Sure does!!!
Nope, not only the US. Many countries have conducted the same experiments and ended up with the same results independently. Please stop spreading misinformation.
Wanna regift your pressure canner?
I follow you pretty close,, agan I'm in the Appalachian mountains of N.C. , And this is Just being me again ! You really need to get up off yourself ,,, You worry about your weight , worry about Negative Comments , worry about what people think , worry about Calling it " Rebel" ! But here's the real deal ,,, " STOP IT " ,,, you have 56,000 people subscribed, and religiously watching , Your Super Gorgeous ,,, a great Mom & 'm sure Wife ,,, Stop beating up on yourself and be you ! There's always gonna be " Karens" and " Nay Sayers" ,,, Brush em off ,,, and let go on up the road ! Keep getting up on it , Stay close to your Husband , Family , Our savior ,,, and let the world go on by if it needs to !
WOW..GOOD FOR YOU.. In the "old days"..everyone water bathed everything.. veggies and meat..and we all survived full of life and vigor. Neither was "altitude" ever considered. I truly appreciate your new reference to Original Canning..as getting back to basics is a most needed attribute in this over regulated world we live in. K.I.S.S Keep It Simple Spirit.đ
Loving your dedication..you just GO GIRL!!
Hey from Brisbane Australia. You are the only one with the Amish avenue that i have noticed. Great work and I have tried and tested your ways and they are perfect. Thank you and your family for your unbelievable content and dedication to perfection,
Thank you for this video. Part of me felt like you could do this without a pressure canner. I always questioned it silently in my head...lol. Knowing that surely people preserved meats long before pressure canners and not just by dehydration methods. Thank you!!
LOVE THIS, thank you so much for showing this method. I prefer the authentic older ways of doing most things, canning included. I truly appreciate you! â€
Love it this (water-bath) meat is how my grandpa taught me on all canning including vegetables. I'm 61 and still doing it the old fashioned way. Keep it going.
Good afternoon and lots of love from Ohio! I'm so glad you've made this video. Growing up my mom, aunts, grandmother etc did not pressure can ANYTHING, and here were are nearly 60 years later and all 7 of us kids survived without food poisoning. This past week I canned 30 lbs of beef, and put 20 in the freezer for the next time. I can pork, turkey beef, chicken and even wild game. None of it has ever seen a pressure canner. Be smart be safe and don't try to shorten the time and your meats will be safely waiting for you to use it. Have a great day and God Bless
P.S.. the only meat I precook is ground beef. The rest I can raw.
Thank you, I was specifically looking for a comment like this. I was wondering if you could can chicken. We are almost a pretty much poultry family, fiancee can't have a lot of red meat and I'm not a fan of it since it's pretty much all I grow up on.
I'm new to canning, my first thing I canned was beans. I haven't tried them yet but I did a soak over night batch and a dry, straight to the jar batch. Both done by water bath. This is the method I want to learn.
@@ap810 canning meat by water-bath was done long before the pressure canner came along. Amish also don't pressure can. Water-bath has not failed us for generations, just make sure it's a full boil before you start timing and ALWAYS 3 hrs for meat. I try to give folks an alternative because some are fearful of pressure canners or simply cannot afford one. Water-bath gives you an option. Have a great day and God bless.
Hi can meat with bones be canned using water bath
@@tamikacharlesnancis9828 I'm sorry I didn't catch this sooner. I've never canned bones so I can't say with certainty but, I really don't see why not ..I have canned chicken legs in the bone ..it's just important to keep the heat high long enough to ensure no nasties can live..never water-bath meat on or off bone for less than 3 hours though.
Most people survive food poisoning. Meanwhile, it's very common. The long term and short term effects of food poisoning were why the U.S. Federal Government spent so much money to conduct the tests. The results are why other countries duplicated the testing. Truth, facts and science are why they ended up with the same results.
Food poisoning generally takes days before someone is in trouble and since not all portions of a food product are consumes by any one person, it's often a subset of the total people eating that have the issue. The smaller the group, the smaller the subset. I really don't care though, you do you even if instead of a 3 hour water bath you could have done a 45 minute pressure cook.
I am from Russia. Water bath canning is our everything :)) Millions of people here have summer cottages while millions are living in villages. We have farmers as well. All of them grow their own food, some more, some less. Also, millions of people in cities and towns are canning even though they don't grow anything. Seasonal veggies and fruits cost cheap, for example, 2 pounds of tomatoes (=1 kg) cost half a dollar at local farms markets in the fall. We've never heard or were directed by altitude in our canning. The majority of people use old methods of canning passed down to us from our parents and grandparents. I've never heard about anybody being poisoned by their canned food. Over past years pressure canning appeared in Russia as well. These pressure canners are produced in Russia. Largely farmers who can for sale and village people who can a lot for themselves use pressure canning, but even they use pressure canners for largely canning meat. I watched multiple videos on pressure canning from Russian bloggers, and none of them ever mentioned altitude.
And, by the way, besides water bath canning some people can meat in the oven - still another method.
I use wide mouth jars for meat for the reason that I can get my hand in there to clean that protein residue that clings so tenaciously to the inside of jars!
My Mom always canned beef and salmon in a water bath for 3 hours. We are a big family and we all lived to tell the story.
â„ïžâ„ïžâ„ïž
PS Mom would also be doing this outdoors as the kitchen would too steamed up.đ
GOD bless you and your knife. You are doing great. Glad you came through my feed my friend.
There were no pressure canners to get us through winter when I was a kid, Grandma water bathed literally every single thing we preserved. The litmus test was how did it look and smell when opened. đ Love your channel, keep up the good work in helping everyone be more able...beef doesn't always go on sale so it's best to have it set aside.
I am so glad you are continuing your canning video series . I remember the flak you caught last year . I was one of your supporters and encourageers. You do an awesome job my mom did everything with the water bath method . She learning from her mom and grandmother . I'm alive and well .
You have a blessed day, stay safe .
Highest Regards
Terry Lembke
Water Bath canning is normal in Europe and always was. I live in the Netherlands and learned you call it rebbel canningđ
Newbie here! I just happened upon this channel and have been wanting to learn waterbath canning of meat just to know how to do it. My mom and dad cooked together and used a pressure cooker to can things like South Americans. I was traumatized as a 15 year old when the pressure cooker top blew off and spewed spaghetti sauce everywhere! Luckily, none of us got hurt, but it definitely ruined our clothes! Even the ceiling had to be cleaned. I normally do dehydrated veggies and fruit but I am really wanting to try this method. So thanks very much for sharing this and being so genuine! Iâm excited to watch other videos youâve done as you seem to have a very sweet spirit! Ignore the negativity. Hereâs how I see it. If I am pleasing God and doing the best I can, thatâs all that matters. I was a people pleaser for years and one day, I just decided that if people donât like me, thatâs their problem, not mine. God will repay. At any rate, looking forward to seeing more great content!! Have a blessed day!!
Canning is about cooking and creating a vacuum.
As you said your kitchen your rules, but the water does not have to cover the top of the jars lid in order to cook and have the jar lid seal.
The vacuum occurs when the inside pressure is less than the outside air pressure when the jar cools the inside pressure drops causing outside pressure to be greater than the inside pressure sealing the jar.
The jar doesn't seal while you are canning. But when you hear the pop which is after the canning time and the jar is cooling. Resulting in lower pressure in the jar.
Thank you for sharing; and for sticking with it.
Absolutely. I live in France where water bath canning began and we never talk about altitude.
Thank you for the great video!
Clear, and to the point!
I will be doing thisâŠ
Iâm realizing that if power goes out, and we happen to know it wonât come back for a week or two, and we have frozen food thawingâŠ
An propane burner/wood stove, outside, can save some of the expensive meat⊠đ€đ„°
You are perfect the way you take your time to explain to us all of the process of WB Canning - I love it! Thank you for being kind, humble and for using the term "Original Canning" versus the R word. You are a BLESSING to so many of us! Thank you, thank you, thank you! I love your Devotion Time also! God bless you, MIM!!
Please keep making videos the Amish way - I don't own a pressure caner and this helps a lot! Thank you.
I absolutely LOVE your channel â€ïž. People have been canning like this for decades! AND THEY LIVED
Awesome, i knew old timers did it this way, but you're the 1st ive seen do it,,thanks for all the info ,im a single dad,me an my son grow what we can, forage, can,dehydrate, freeze, smoke meats,and starting on medicinal tinctures from wild plants and edible wild plants, have a blessed day.
I love your common sense attitude towards this method. My English grandmother water bathed everything and it was such a joy to walk into her pantry and see all the beautiful food. I have been doing some home canning this way and have never had a problemâŠ.also, the meat done this way is so tender and delicious. Thanks for your videos.
I have done both !!! My husband worked at Presto with the PC and I got 2 of them free!!! Would use them when I had a LOT of MEAT to can but family always liked the WB meat better !!! Like you said there is no difference for pints and quarts for WB I always had new lids on all of the jars for meat !!! Did beef chicken & fish also in WB !!! So go for it people it is what you can do !!!
I'm 75.
I was taught to can in boiling water, too! 3 hours for anything you would normally pressure can.
That is good to hear. So would it be three hours if it was slightly cooked ground beef.?
Canned meat looks almost pretty. I love that marble effect it has throughout once cooked. And there is an obvious difference between the pressure canned meat and the waterbathed meat. The fat on the pressure canned meat is more yellow and there isn't that much. The waterbathed meat has a purer form of fat on top.
Your knife is just fine. Make it makeâ€ïž
My mom did this for years Iâm 57 still alive never been sick from bad canning!! Thank you for being real and original
Thank you for the wonderful video. You are so right, I'm a South African Indian and we don't use altitudes etc. My grandparents and great grandparents did things so differently. We make pickles and can goods without following USDA rules and we are all still alive lol.
My grandmother was from an era that waterbath canned. Unfortunately, I didn't have the opportunity to learn from her about this type of canning. I appreciate you explaining the steps needed in detail. Canning can be intimidating when you are new to certain processes.
Please continue to post these types of videos. I love learning from you. Thank you đ
I've never water bathed meat before, just pressure canned. But my pressure canner took a crap, so I'm definitely into trying the water bath method
đwhat you explained at the beginning of the video is very true and accurate. I lived in Europe and we did canning. Pressure canners don't exist. And communities survived on water bath canning for years and no health issues.
Plus that's how families canned for centuries and also monasteries, up to now. France, Italy, Poland and most eastern European countries use the water bath canning.
Absolutely AWESOME. I made meatsauce two weeks ago, & they wbâed for 3 hrs (pints). They look FABULOUS. Iâm planning on chili meat next. Ty for sharing. NO fear. Only FAITH dear one! â€ïž
Do you cook everything for chilli first or everything raw?
I just want to say a big thank you for doing this video!! I truly believe in doing many things the old fashioned way and this is one of them. Blessings!!
Thank you so much for sharing how to water-bath meat.
I enjoy your videos very much. Whenever I can't find my bottom rack which does happen from time to time , I put jar rings on the bottom of the pot to keep the jars from direct contact in the pot.
Good idea!
THANK YOU!! I have been watching a channel from a gal living in another country to get her water-bath recommendations since it isn't found here in the USA too often. My current crazy lifestyle (by choice) has me water bath canning only AND over a wood fiređ€. It's great. I questioned the ground meat I did last year because I watched too many nay-sayers. I am confident of it now, and planning more. Thank you for this video!
I agree, too little liquid it's tough/burnt, and I've found that too much liquid it's mush, pressure Canning has just become less and less appealing to me, over waterbath which seems closer to fresh, to me. I so appreciate you calling it original canning, i started doing that too a few months ago. I feel it's so disrespectful to people in other countries or sects who solely waterbath, to insinuate that their way is wrong or, dangerous/rebellious. You are such a sweet soul. Bless youâ€
Girl⊠What Freedom you have now! Iâm so proud of you. Keep doing the Amish canning. This is what you are called to do! God gave mankind the wisdom on preserving foods⊠Not the government! You have Boldly come into your ownđ„°
My grandmother did Watergate canning so did my mother. And so do I. And have never had a problem.
Love water bathing, it's the only way to can. And yes the water bath meat looks much better than that pressure can one
Informative and beneficial esp. for those having a hard time owning a pressure canner. Thank you all the way from Cebu City, Phils!
Thank you so very much!!! I water-bathed chicken, beef, lamb last fall after watching your videos... and a few from other countries.
I'd never canned meat prior to that. Everything worked out just great!
I love that you're so passionate about waterbath canning. My aunt got me a pressure canner last year, and I'm at a higher elevation, but for my elevation, the canner I have doesn't make the size of weight that the glorious USDA says I need. I tried anyway, not fun. In order to use it as a pressure canner, I had to keep a little rock on the top of the weight - just big enough to add pressure weight, but light enough for it to rattle and vent steam as it needs to. As you can imagine, that was frustrating. I also was finding that the lids would NOT seal, no matter what I tried - then I realized 99% of canning advice on YT informs ppl to tighten the rings just until the jars start moving. Needless to say, I was devastated. I really wanted to can, but nothing was working for. THEN I found out that that the people who say to tighten the ring only until the jars start moving only used TATTLER lids, which you do only have to screw those rings on just till the jar starts moving (otherwise while cooking, the jars explode). But those people never said why they only screw their rings on so loose.
Then I started researching how the pioneers and Amish preserved food, which led to exactly what you say each time you make a waterbath video - the US is the ONLY country that pressure cans, elevations means jack sh*t, and waterbath-only canning is not only acceptable for ALL foods but miraculously - against the USDA's hopes and dreams, no doubt - never kills any Amish or people in other countries. Not a single death from waterbath-only canned food. And not from our Amish-like ancestors, all those pioneers who settled what is now the US. They not only preserved food and didn't die from waterbathing, but they never got sick from and in fact THRIVED.
But you don't hear about that at all. You have to dig deep, or find clues about our ancestors surviving on it in media such as Little House on the Prairie. It makes no sense for the US to be the ONLY country that pressure cans low-acid food if not a single other country doesn't find the need to. I would give anything to go back to a time when traditional canning was accepted as the norm.
I am so happy and grateful to see you posting these Amish video's. Your confidence now is through the roof and you are right where you are supposed to be. #ThisIsYou and you rose to the name of your channel and your tagline #MakeItMake. Well done and thank you again. Oh ... I have my eye on your tea kettle and went to your store to find it. Could you please share the name of your tea kettle and where I can find it?
I am thankful to have been taught using a pressure canner for 40 years. So easy, faster, and proven safe. Mom always said buy the most current blue book and update your methods. If I didn't have a pressure canner, I would salt cure all my meat. Dehydrating, fermentation, and curing would be my methods.
I love your videos, love your personality. Thank you!!
When I first started getting interested in canning by watching American canners I was confused by the canners, here in the U.K. we donât have the canners Americans do, we can send to America on Amazon but the price of delivery is nearly as much as a canner.
We do however have pressure cookers which is basically the same as the American canners but smaller and Iâm not sure if they get to the same pressure as the big ones so I have been doing this and Iâm not dead yet đ€Ł
I honestly donât understand why Americans and Canadians water bath preserves such as pickles jams etc anything with a high sugar or vinegar content is safe to make and let the lids seal themselves, sugar and vinegar are natural preservers any way.
You're awesome young lady. I'm 74 years old and you inspire me. With concerns of the times, I will be canning some of our meat in our freezer in case the power would go out. Thanks you so much.
Been canning for decades. Now on carnivore diet. Want to can meat waterbath method. Could you please do a video or talk about how you prepare your canned meats after opening. Hope it's not a dumb question , but I'm a first time meat canner! Thanks! Loved your video!
This was extremely well explained. Great job.
I am glad you are showing me now to watch Bath.thank you.đâ€
I have found this to be true about the top of my meat pressure canning it also. So I am learning about canning it another way. When I started canning at 20 yrs old and no books or much guidance, in 1982, no online research, I used to water bath all vegetables like green beans and fed them to my family for yrs and nobody ever got sick.
I am so glad to have found your channel last summer. Your videos are great and so informative. Thank You!
Thank you thank you thank you for bringing back these water bath canning videos. Iâm so happy u r bringing these videos back. I for one appreciate these videos and Iâm an experienced canner. I do however reuse
My lids but only ball lids as they r the ones that seem to have no issues. I have some that Iâve reused 3 x and they reseal every time. I do however check my rubber pet of the lid to make sure there is enough rubber there for another seal. I push it. The worse that can happen if the lid doesnât seal. Stick the jar in the fridge and eat it with in a few days. I cherish these videos. đđđ
wowowowowowowoooooooooo!!!!!!!!!!!!!!!!!!!!!!thank you!!!!!!!!!!!!!
Thank you so much for all your teaching me I love your program God bless you đâ€ïžđ
I have both but I actually prefer water bath canning. My grandmother never had a pressure canner back in her day didnât have them. So she water bathed everything. And lived to the age of 92.
Love you videos you give so much good information. Thank you .
We used to do this for our salmon. We had actual cans back then. It's been about 45 years since I've seen someone do this. We take a 55 gallon drom that's been cut down. We fill it with two layers and boil over a large fire. We never had a problem.
Opened 2 jars of water bath potatoes rinsed and let drain overnight. Best homefries ever. Would not have tried if it was not for you. Thank you for teaching an old dog a new trick.
Your knives are fine.! #MAKEITMAKE ! @MAKEITMAKE Ty for all of your information â€
Love it! I just plunged into this method, my first experience canning about 4 months ago. My training came in the form of multiple you tube videos and yours were central. Thank you! Between you, the Amish and a couple of European channels I had the confidence to make my first batch and then quite a few subsequent batches of meat for my family. As the prices rise and concerns surrounding our food supply increase, this is priceless information. God Bless you and your family!
My mom always added couples spoons of tallow or lard. It created nice seal on top of meat.
There is indeed a huge world outside N-America...really, believe me. Thank you for bringing more info to the American world.
I'm 75 and have been canning since I was in my 20s.
There seems to me that altitude makes a difference. I moved from very low altitude in Wisconsin to 7,200 feet in Colorado, where you could reach into a boiling pot of water to retrieve eggs. Went hiking to 11,000 feet and brought "Rice a Roni". There was no way it was going to cook. I boiled it for hours and it was still hard as a rock!! My friends got a good laugh. Even today, I wonder if it could have gotten soft just by soaking it? Now, I guess I should have put the pan in the hot springs that were up there! LOL
Iâm so happy to see you back! This is an awesome video! My grandparents did it the same ways, and have been for years! Thanks so much, and God Bless!
I totally agree with you regarding, âDo Your Research!â
I'd like to point out the better fat seal on the water bath version. That gives extra protection.
Yes I like the looks of the water bath canned ! I truly have enjoyed water bathing this year!!! And I have NO Fear!!!
This will save lives
When I first learned to can in my early 20âs I only knew of waterbath canning. I used to water bath green beans all the time. I couldnât count how many jars my family ate. No one ever got sick! đ
How long do you water bath the green beans? Thanks
Thank you for sharing your knowledge! Much appreciated.
I appreciate how firm youâve gotten along with your confidence. Youâre doing fantastic. Also Iâm a new canner, the very first thing I ever canned was ground beef. I had so much that was given to me and it was going to waste (I only have a small fridge) if I didnât do anything with it. I watched one of your videos from last year, I also did excessive research. Well it took 6 months to use up, every jar turned out great. Thank you so much for doing these videos! Youâre so very much appreciated. Also you look fantastic!
I am glad you explained the term "cold pack" because I remember my grandfather (born before 1900, grew up in Indiana) saying his mother "cold packed" sausage patties, but I think he said she did cook the patties before canning them.
I love this series thank you so much!!!
Hi, Iâm from Ukraine. We do this since forever)) tushonka we call it. Thank u for sharing this lovely recipe †reminded me of my homeđ