The Amish and other cultures around the world have been doing it this way for centuries. I'd trust someone experienced over some jackhole USDA hyper-regulator with a clip board any day. As someone getting into canning, it was extremely helpful to watch your process from start to finish. Thank you.
Canning started in the late 18th century in France when Nicolas Appert discovered the method of preserving food in bottles by heating and sealing them. The process was improved by Peter Durand, who patented the use of metal containers for canning in 1810 in England.
Something happened to my chicken in water bath. I only had 3 pints. I did them for 3 hrs as you recommended. When I finished and took them out of the water, the lids were messed up, kind of puckered up in two or three places. They didn’t seal. One was totally loose so now I suspect all three must be bad. What in the world did I do wrong? I’ve not seen this before. The lids are fairly new, from Amazon. Can someone please advise?
I love the reactions I get when I tell people I water bath meat, fish, green beans, etc. “YOU CAN’T DO THAT.” Well, I do, and no one has ever gotten sick. Also, can we discuss how blinkin’ new the invention of pressure cooking is?! People have been canning FAR longer than we’ve had the tech to pressurize anything. Thanks for sharing your knowledge! Happy Preserving!
@@jw77019 you’re entitled to your opinion. Just ask yourself how logical it is to assume that *only* the last 30 years of canning have been “safe” considering how long people have been preserving food.
The reason ppl don't water bath can as much anymore is because pressure canning is safer and 5 times faster. Who wants to watch a boiling pot of meat for 5 hours to kill botulism spores? Not me! 75 minutes of pressure and done! Not learning to pressure can now that they're so affordable and readily available is just being lazy.
I water bath 5 jars of meat and chicken last month because my fridge died. I seasoned well and added vinegar to the jar. And guess what we didn't die. I'll be doing it again with more food now that I have the technique down. I'll buy a pressure canner eventually.
@@jw77019if the FDA was right why do they allow poison in our food. Why did they approve the vaccine that was never made never approved. Anyone who listens to the FDA has to be insane. I'm 66 I can't with my mother my grandmother and when no one ever got sick. The old way is the best way Don't worry the FDA approved human meat for consumption. Keep listening to the FDA. And they believed you should eat bugs
I water bath canned meat, fish,vegetables,and fruits with my grandparents and I did it all my life and now I am teaching my grandchildren to do the same.Thanks for sharing this with people.
Thank you for putting these videos out!!! I trust people, & Families (so obviously they've survived these cooking methods), that have done this for generations! Please don't be so downtrodden by the comments people have probably, & will probably make. Stay with what you're doing! It's a trusted method. I guess not by the USDA, but by millions of people for all of these years? Yeah, we tend to be our own USDA. God bless you sweetheart. Keep going!
Yes! Thanks for posting this! I water bath everything I can! Been canning this way for over 35 years! Keep putting these videos out there! Thank you so much for keeping the tradition! God Bless
So glad to see this water bath canning. Finally! I've been posting and following a lady in Poland who learned from her grandparents during the war. She makes the most beautiful recipes. She adds bay leaf,pepper corn, sliced carrots, onions. Some meets she'll dice up potatoes too. And she'll layer it inside the jars. I saw her add 2 table spoons of rice in the layering too. The rice comes out cooked. Of course, she always adds 2 teaspoons of salt and one teaspoon of white vinegar to every recipe, but she also season the raw meat beforehand with spices They don't even have pressure canner in Europe. I asked her where she got her jars. She said at the local supermarket. This is a long tradition and everyone water baths. As long as you follow the instructions to the T ...You're fine. If you dont hear that seal pop when opening the jar up ...its not a good seal. Gotta hear that seal pop ladies. 😊😊
I've been watching & canning w/ her (the woman from poland), using her vids. Love it, but for the meat alone, it's OK not to use tablespoon of vinegar in the meat before canning ? Hope so 😅
The amish as well as my great granny have been water-bath canning forever. Its just my opinion, but i trust the USDA as much as i trust the government. 😒🤭
Waterbath canning is also not FDA approved in Canada. I joined a group, early this year - that open a whole new world for me. My new drug, love canning.
I’ve been doing it this way since the start of the pandemic and I’d like to add that I brown all my meat and practically cook it before canning. I’ve done stewed beef chilli con carne , chicken casserole and chicken curry . It’s sitting on my pantry shelves looking delicious and it is delicious to eat .
I have been looking for a video this thorough and detailed for over a year. I really appreciate you being so specific about the details and everything cold. I'm going to attempt this technique first of June and follow your video again. Thanks so much!!❤
Canned, as it's been for two centuries. Now called 'rebel' canning? Well, that suits me just fine, because it worked long _before_ pressure canning was invented! Himalayan salt...good choice, as it contains 84 trace elements, every one of them essential to balanced health. 👍 Thanks for uploading!
YES!!! I LOVE WHEN I FIND CHANNELS IN MY AREA. I'M NEW TO WATER BATH CANNING AND NORTH CAROLINA. YOU'VE GOT A NEW SUBSCRIBER. THANK YOU SO MUCH MA'AM THIS IS EXACTLY WHAT I NEED. GOD BLESS YOU AND YOURS. 🙏🏽♥️ Sorry for the caps 😅 I'M THAT EXCITED 😅♥️🤦🏽♀️🤣🏆🙏🏽
Hello from Australia, you cant buy a pressure canner here unless you import from the US, and the old recipe booklets I have from the fowlers jars (Aussie version of Mason Jars) have instructions that say water bath your meat for 3 hours, and the jars were only half covered with boiling water. They have since revised their "rules" stating low acid to be pressure canned which is interesting as mentioned above we cant buy pressure canners from local suppliers.
Thank you! This is the first video I’ve seen on canning meats. This was very informative and you made it seem easy. I like your attention to details and no nonsense approach.
Thank you for a great video. You answered every question I had regarding water bath canning meat. I’m now ready to delve into the this. I really like how you got right into this without so much chatter… well done!!!❤❤❤
Rebel Canning but really it’s the original canning👍😎 i’ve been watching a lot of Europe ladies and men water bath canning and they’ve done water bath canning for decades and they’re still alive along with the Amish. they owe no pressure cookers.‼️
Thanks for sharing this. I belong to that same group, and I just started canning this year. I have not done meats yet but you made it look so simple that I think I will be giving it a try soon. I love watching your channel. Awesome job on all your meats sealing.
Do meats! Don't let fear hold you, ever. Generations of people have done & do these methods of preserving! I trust that more than a govt agency that has so many food producers wanting center stage that the corrupt practices are upheld for money instead of truth being upheld just for what it is. The truth. No money, no greed, no power seeking involved. Truth is what it is ~
Thank you and i enjoyed your video..I also found the group and joined it and I mentioned I found them through your video. They asked me who mentioned them on youtube so i copied the link and sent it to them. I am going shopping for meat tomorrow and do some canning. Thank you for sharing 😘
Central NC(Gboro) have been looking for this video for awhile now. Have watched several others but thank you for sharing your knowledge.. just subscribed!
Wonderful Video! I’ve watched women (and some men too) in Persian countries WATER-BATH Can when they don’t have electricity. They process their meat all the time & don’t die from Botulism. It’s a tried & true method for ages. As long as Napoleon was around in the latter part of the 18th C. He offered a great reward for anyone who could devise a way to feed his troops without food spoiling. Anyway, our USDA always thinks the REGULAR PEOPLE are too stupid & can’t troubleshoot creative ways of food preparation. Heck, the govt. thinks that way about us in everything they do. My only bugaboo with any food prep has nothing to do with canning though. It’s the seasoning bottles outsides that concern me. We don’t think about it much, but when we’re touching meat or any food, we just take those shakers & Rarely clean the outside of the bottle. I decided to make special seasonings & put them in little sandwich baggies before I start to prepare any dish. This way, I don’t need to touch the containers when I’m touching Chicken (especially), Pork or Beef. Other than that, your technique is laudable. I’m a nurse who thinks about bacteria in our world constantly. So your techniques I applaud 👏
For ur garden, Brussel sprouts can winter over in the garden, staying fresh the entire time. Just start low bending down the leaves. This covers the sprouts giving protection from the damage of colder weather. Continue bending the leaves all the way up to the top. I did this in Michigan, harsh winters, & it works. I had little garden trees as markers so there was no lost time searching.
I'm SO glad to find your channel! I've been doing rebel canning for a little bit but I'm out of ideas! I'm just excited to see you do this. Oh and you're right, other countries have been water bathing everything probably forever! They don't always have the options that we have. I know a lady who's in her early 40s... she came from Bosnia. She laughs at our Ball approved methods. 😂 She told me that in Bosnia, they preserved food to actually LIVE. Her family lived thru the genocide. She didn't have patience with the trolls who attack knowledge that didn't come from govt approved methods. It seems like she knew, very well, that common sense won out every time. Anyway, THANK YOU!
There is another lady who does waterbath canning her channel is called makeitmake. She has Amish canning videos. And also a fb page called waterbath canning only no pressure canning aloud. There is tons of knowledge from those people also. Wonderful to know that you care to keep this way of canning alive with your generation. Thank you so much for watching my channel.
Thank for sharing this video on the three different meat especially the chicken. And prepping and and preparing it . And the cooking time 😊. Thank you and have a blessed day to you and your family
Thank you Michelle I’m a beginner in canning and I’m coming from New Zealand love the video it’s simple and easy and can’t wait to start newbie subscriber… stay blessed
Thank you so much for this! I'm so glad to have found your video because I watch the R@ssians and they are also excellent with water bathing and they add lots of spices, but their videos are not in English. Keep sharing the old ways, thank you!!
This was a great video. I am fairly new to water bath canning. I tried pressure canning, and was not comfortable with it. I can't seem to maintain the right amount of pressure with my stove. I absolutely love water bath canning. I am interested in canning meat, only because it frees up my freezer space. Thank you for the Facebook info, I joined 2 water bath canning groups.
I was looking for a southerner who could water bath meat and you were the 1st one that popped up. I loved it! You were calm, knowledgeable, and have such a gentle southern way about you! Thank you! Now i have a question. I live in Oklahoma, where it gets incredibly hot! . I dont have a root cellar. How should I store them? Some have told me I have to refrigerate them. What do you think I should do? I appreciate any advice!
Thank you very much…it’s time to take back the truth and learn how many generations preserved the harvests bounty that they worked so hard for. 🙏🏻❤️💕🐝☀️🌎
I sell industrial lubricants & am happy to hear you wash your new lids. Many places don’t use the food grade lubricants they’re supposed to. Many times contaminated goods are released to the public because they don’t know about a leak yet. Best to clean everything & be on the safe side.
Excellent instruction on how to for a country boy in need of help, I’m thinking of doing all my meat from one of my freezers; concerned about possible extended power outage possibility . I’m a new subscriber. Thank you Michelle, have a Blessed week. 🙏🏻🇺🇸🇮🇱🙏🏻
My husband didn't like the texture of the ground beef after canning it raw so next time I cooked it first then canned it for 3 hours. Crazy as it sounds the texture was better.
Thank you, you've made it seem so easy in comparison to my pressure canning. I loved the cross-contamination preparation and precautions that were taken. I was just wondering about one thing, I probably missed it but what about the funnel used for the chicken and beef? Stephan
You don't have to worry about cross contamination if everything is going to cook at a high temperature for quite a long time. Cross contamination is when raw meat touches cooked meat or you use the same cutting board for raw meats and salad veg that will be eaten raw
Factories have dust and people germs. Often went to work feeling a bit out of it. Originally thinking just did not get enough sleep only to realize was sick
This is so awesome! I love wb’ing, & l def need to carve out some time to do meats. I think it’s also great, to raw pack & can different meats, & use the bottom of a jar to pack it well, as long as 3 hr process time is done. It was hard for me to differentiate the size of the jars: were these pint size? Would you try doing qt. size jars at some point in time?
@@michellesgarden ty so much. This was such a good video. I am in southwestern Ohio, 10 min. from the Ohio River. Blessings to you & your family, Michelle! ❤️
Do you cover the pot for the boiling process or leave it open? Also you mentioned that you can add onion etc to beef but can you add onion herbs spices to the chicken as well for the boiling process? Thanks for sharing!! Such a help already 😊
@@michellesgarden So I tried some cubbed beef today, added onion parsley and a half teaspoon of salt to a pint size jar. I cooked for 3 hours with lid on but a couple of times the water started to fall below the lid so I added boiling water to the mix as quickly as I could each time (probably 3 times). It seemed to stay at a boil. Is this okay ? Or could that have damaged something. Also is it 3 hours boil even if we live in Illinois? I heard the boiling time might be different for different states but that could just be someone’s opinion. Thanks so much for the reply! 🙂
Could you please yell me if there is a chart i could follow as tohow many hours to hot water bath things. Ive canned most of my life. But am new to broths meats and veggies. Just followed you for fresh blackeyed peas and pintos. I love your canning and videos. I redid mine and filled jars 3/4 way up. They did perfect. Any info would be great. Im doing lemon jelly next week.
I am sure there is a chart somewhere. It's very difficult to get any information on waterbath canning in the US because the USDA doesn't want us to preserve low acidic foods this way. They want us to pressure can. I do know that all low acidic foods such as beans, meats, potatoes should be waterbathed for 3 hours. Your jellies, jams , pickles and tomatoes can be waterbath can at much shorter times. I'm sure you know that since your canning jelly. Try finding an Amish canning book. They do all waterbath canning.
Thank you for the reply. I've had to stop canning for a bit since this whole area is having rolling blackouts due to the heat. I'm glad your ok. I love your garden and your videos.
Hello 🙂 this is so new to me ... can I ask a question ... is the chicken sort of boiled, meaning when you get it out of the jar in 5 months, is it ready to eat cold straight from the jar? Or do you need to cook it somehow again? What recipes would you use for meat preserved this way???
The meat is fully cooked. I use my chicken for chicken pot pie or any casserole recipe. The ground beef I use for tacos and spaghetti sauce, the beef cubes I put in homemade vegetable soup. My husband didn't like the beef canned this way. It changes the texture. It is cooked to the point it melts in your mouth. Kind of like meat that falls apart when you cook it for a long time. You do need to heat it up when taking it out of the jar but you don't have to cook it for a long time. I hope this helps.
TY soooo much for making this video! Ms. Michelle I have a question for you since there isn't a water bath canning book of do's/don't's (that I know of), HOW LONG will the meat be good for on the shelf? A year or ??? Thank you in advance ☺️
@@michellesgarden Thank you so much for the quick response! I'm going to try and can. I've never canned anything. I've only helped my mom and grandma back in the day. Sadly, I didn't pay attention. Again, thank you!
Hello 👋 New subscriber here and new to canning. I really enjoyed your video. I feel it it is important during times like these to know how to do this. I was wondering (if anyone knew), in the event we don't have access to ew canning lids, is there any possible way to repurpose lids? What would we do in this situation?
Yes I have heard of Amish re-using lids. Checking the rubber and making sure there isn't any rust. In a situation such as an emergency and not being able to get lids I would most definitely use mine a second time.
Quick question: at what level does the water be in the canning pot? Below the rim of the jars? Or does it have to cover the jars completely? Thanks in advance for your advice!
I put the lid on my pot and I have not had any trouble with loosing water, however I do know of people who keep a pot of hot water to pour in the canner if they need to. Makeitmake is a RU-vid channel and she adds water.
I've watched your videos and several others and I'm pretty convinced, but my family is scared to death of botulism. Everything I've read says water bath canning won't kill the botulism bacteria. I canned four pints of chuck yesterday just to try it for myself and then made a stew with a jar of it tonight and I loved it. It would be really convenient to have on the shelf. Any words to convince the skeptics?
I've been canning this way for 20 years. The Amish waterbath can. I have a canning book that is Amish. Other countries waterbath can their foods because they don't have access to pressure canning. It has to be a personal choice and something you are comfortable with. Check out a fb page called waterbath canning only no pressure canning aloud. There are lots of people on that site with years of experience that can answer any questions you may have.
I have canned Meats pressure can and watered bathroom I'll take water bath over pressure canning any day when it comes to meets pressure can make some burnt water bath make some where you can still have the good taste
