Amish canning part 4- Water bath meat!

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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[auntrowdy]

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!

[ingridkarm]

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.

[imcat-holic]

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.

[florencecimera]

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.

[babygymcluj]

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.

[taniaortiz]

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.😒 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.

[stephiebosqui]

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.

[joannrichardson]

I'm so happy you have decided to continue teaching the Water bath everything method. Thank you

[USArefugee]

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

[jacintavb]

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 🥰

[hotwire]

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, it’s comforting to know that if something bad were to happen we can survive

[raisingfaith]

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.

[monicavaniderstine]

Finally a good canning video and details,
I knew you could water bath meat
My mom did it back in the 50’s, my mom canned 500 jars of multiple different foods a year for us, for 60 or more years,
Thank you

[libertybellemedia]

EVERYONE ELSE IN THE WORLD DOES!!! EXCEPT THOSE ARE CONTROLLED BYTHE FDA / USDA. 🤣🤣🤣

[CaponeCabin]

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.

[maxkendall]

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

[andrewheynig]

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.

[Sparkie-Lisa]

I love the term "Old Fashonied Way" or " Original Canning" 😊

[sambowu]

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 !

[berrypatch]

We would love a basic Amish water-bath cookbook😁