Canning around the world/ Meat 🥩 

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.

I have a Ball Blue Book from 1943. It has directions for water bath canning low acid foods in a hot water bath.

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 😃

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.

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 ❤

5:30 whoever said the FDA wanted things for our betterment. I’ve seen methods from other countries, and I trust what they do.

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.

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 ❤

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. 😮

I absolutely adore this new series of showing how canning is done in other countries. Thank you so much for sharing!

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

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.

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!!!

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❤

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.

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 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.

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.

The fat on top is very easy to remove before eating. Also protects the meat at the top preventing it from going dry

Impeccable timing! ⚘ I have 15 lbs. of thawed frozen beef to can and here you are! THANK YOU FOR YOUR KNOWLEDGE AND MY CONFIDENCE.

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 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!

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.

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. 😊

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 🇪🇪

My family loves any kind of canned meat made into a cold sandwich. Like mixed with mayo, spicy brown mustard, seasonings and such.

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 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. ❤️

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!!! ❤

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.

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. ❤

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! ❤

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.

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!

THANK YOU. IT IS SO IMPORTANT THAT MORE OF US HAVE THIS TYPE OF INFORMATION FOR SURVIVAL AND WELL BEING. PRESERVING Information from around the world. rejoice.

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 💐

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.

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.

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😊

Aloha! Wow, that's the first time I've seen a crimper. That's cool🤙

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'm really enjoying your videos! I like this Amish twist to all of this! Thank you so much and please keep it up!

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.

beautiful nails and beautiful Makeitmake hostess. Thank you for this video

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. 😊

❤❤❤❤ great job. Thanks for being authentic 🙏🙏🙏🤓

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 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've always wondered how those types of jars work. I have seen them on cooking channels from other countries. It's a good thing to know various ways of preserving food. Thanks for sharing this method.

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

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.

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 🤗

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.

Thank you for sharing this, it’s very interesting how other countries preserve their foods!

Love you so much! This was such an awesome video 🤗

@MakeitMake Thank you for this informative video; and by the way I love your nails!!💝🥰🌹💐🙏

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!

I was going to can your channel but you beat me to it, lol. You are the prettiest canner I have come across ❤❤❤

Thanks for bringing in the new canning techniques....

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 ❤!

Always a pleasure to watch and learn from you and your channel. Thankyou.

To me? You are doing such a great service for us AND for generations to come as they're taught these methods. WELL DONE.

Water bath canning is perfect for me. Thank you love your videos

Thanks for this video. I am just beginning to research food preservation.

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. 🇦🇺

Your different (to me) canning lids made me wonder about using wax sealing for jars. My granny did that (as well as others of her era). I have just wondered and thought you might know something about it. I truly love your channel. Thank you for sharing your life with us.

I have never seen a lid crimping tool very interesting.

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've canned tomatoes with a dish towel at the bottom, years ago, before I had a canner and it worked just fine. Old school is so nice to know

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 ❤❤❤

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 discovered your channel today while searching for ways to preserve foods without a pressure cooker. The Amish videos were very intriguing and piqued my interest, raising a question. When cooking a meal, does your friend have a standard technique when using her canned goods that further reduces their risk of botulism? Such as everything has to be boiled again for a certain length of time.

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 ❤ 💅

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 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

Watched an older video of you dry canning beans. That Atlas Mason jar is from Classico pasta sauce. You definitely can reuse it!!!!

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.

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 :)

I got a pedicure today. My feet feel amazing. Thank you for the wisdom and knowledge. I am new at canning.

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

Yes!!!! Nails make your hands look younger and we work hard we deserve it. I just found your channel and this is my first video interesting thank you. Oh I have subscribed

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.

I am loving this around the world canning series. Keep them coming!

Your smile is your super power

Incredible and beautiful. I'm learning from you. Thank you for your videos.

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.

Interesting concept and pretty jars and lids. I will continue to pressure can my meat though. I just think that it is safer and doesn’t take as much time and work. Good to know how to do it though in a pinch. Thanks for showing us how.

In Europe we have machines for waterbathi g electric ones. They do make things easy with the timing and water issue. 3 hours for most if the meat if its raw. Well done for showing this method to usa. We all survived without pressure canning.

Thanks for sharing your channel. "Even your nails in this video" :) I have been canning for sometime now and really appreciate your knowledge on old school canning (Mostly the water bath method of canning) around the world and especially the Amish canning methods. Being a guy, I would never of had a chance to go visit the Amish and see their canning methods. I have always been interested in those methods of canning and had allot of questions. My kids have been helping me can some of your channels items. I have a daughter and a son both pre-teen. We watch your channel while we can (using the water bath methods you use mostly) and they REALLY enjoy your channel while we can. Again, it opened a door I don't think was available to me for information on canning. So THANK YOU.

I just love this! Thank you for bringing us this information

Aside from the fact that this is an amazing way to showcase how they can in other countries, you have beautiful hands! LOL

The nail thing made me laugh 😅 Thanks for taking time to do research and demonstrating this method for us. I’m looking forward to learning more. You’ve become one of my favorite RU-vidrs since finding your channel! (heard about you from the channel Celebrating Appalachia in her History of Food Preservation video) 🫶🏽

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.

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 ?

You are a pioneer of sorts, you are doing canning procedures like few do in this country. With all canned food the backup plan is to heat the food to boiling for 5 to 10 minutes should render it safe for botulism toxins. If you lost a seal and the food spoiled heating the food will not make it safe eat. PS: The nails look fab.

Yes I like the lid and ring method! I’m a city girl. Taught myself to can and garden. Got divorced and left it. I miss it. It was a bother to everyone, sadly. Love the nails.

Thank you so much for taking the time to share this knowledge. Im seriously digging this channel

What a surprise today!.. I have been looking for these jars for 2 years. Bravo! Love the nail humor.

Have you WB pork & chicken as well. I just found you site and find your videos very informative. Thank you