WB meat & chicken broth. Compare EVERY METHOD!! 

I can’t tell you how much i (we) appreciate what you’re doing for the Canning community. It’s so comforting and educational to walk through your experiences with you. There’s never any threats or fear mongering coming from you. You simply present the tested facts and then let people decide for themselves what they’d like to do. You’ve been a breath of fresh air to me personally. I can’t thank you enough for what you do. ❤❤❤❤. XOXO from New York.

You are the only youtuber in this genre that does this type of comparison video. If I could I would give you LEGEND Status. Thank you Skipper, you are a Godsend.

I raw pack chunks of meat, I semi pre cook ground meats because I find that it “dewaters” them… the broth is amazing. I notice that pressure cooking the bone broth (aka grammas gold) ruins the gelatinous collagen in the fridge…they stay runny when they are pressure cooked but nice and gelatinous (until heating) when water bathed. Love your channel little gal! ❤

I know it's too late but for future don't throw away that jar that opened of meat. Spread it out on a cookie sheet and put it in the oven on low for a couple of hours. Then freeze.

Thank you for reaffirming that cooked meat water bath method is the way to go. Also the difference in the broth was a factor as well. I come from generations of waterbath canners since glass jars became a thing and we ALWAYS did the precooked water bath method. My mentors were my mom and grandma and they have passed away with a lot of the old canning methods…pre USDA, so a god bit of information went with them. I thank God that I was able to can with them when I was younger but some of the tips and tricks faded with time and life. Thank you so very much for bringing back what was once lost. One of my aunts recently gifted me with an old pressure canner and I thought it would save me some time, however if you look at the time it takes to build up the pressure as well as maintaining it then the cool down time, it’s pretty much the same for processing. The biggest difference that I’ve seen is in the end product, it seems to me that pressure canning is over cooking the product lessening the nutritional value in my opinion, and let’s face some facts, just because the USDA says this or that does NOT mean that’s the gold standard as far as “safe canning practices” as our family for generations are LIVING proof. Everyone needs to do what they feel comfortable with and as for me and mine, I will ALWAYS waterbath as I see zero difference in time savings also the nutritional valve or any of the risks involved. Again, I thank you for showing the entire processes, the fails and the successes, it makes it a lot easier for folks to choose what “they” want to do.🌺🌺🌺

Ty for preserving old ways. I trust nothing the gov says at this point and will follow tried and true tradition for as long as I live

Raw packed ground beef becomes a lump, and middle is uncertain on proper doneness, always COOK ground Meat before canning it! its the true safe way!

I agree I like waterbathed meat and produce so much better than PC.

I love that you have been showing wb canning things we've been 'scared into' not doing. I love that you've gone right to sources (Amish in this case) that continues this practice and have no problems.

You may sound like a broken record BUT those kids are FAR BETTER than the new ball lids. Ball is definitely now skimping on the rubber seal material. The lids you advertise seal EVERY TIME!

I have started water bath canning meats and I always refer to your channel when I

Thanks for another great video! I’m curious about the taste of the broth. Do you notice a significant difference between the waterbathed and pressure canned?

WRT the ring being loose after processing, I think it is because the vacuum sucks the lid down. ie. the lid went down, not the ring going up.

I cook my meat first then water bathe. Saves time. I do that with all my canning..meats, soups, stews, vegetables, whatever and all is delicious and family is yet alive. Don't believe the hype. In my seventies. Thank you and God bless you.

Please have your friend on more often. She does bring out the best in you.

I've absolutely love your Channel I tried to watch every video I'm in the process of canning Meats. I'm in the process canning beef, pork and chicken and deer meat now. Myself I prefer Rebel canning the meat tastes better and it's not burnt. I recommend your channel to all my friends.

Pressure canning runs at a higher temperature. This causes more nutrients to die off.

The canned hamburger meat I made without liquid smelled exactly like Alpo. So, I started adding salt, dried beef broth, and then water to my jars. After it rehydrated, add the meat and then can. The results were much better.

Really appreciate ya sharing this info . Can u share some recipes own how to prepare the canned food also ?

I really enjoy that you show comparison between the water bath and pressure canned. Thank -you, your videos are very informative and inspiring.