Quick question, do you need the rings or can you use the normal lids that comes with the jars? Thank you

I have to be honest, this was perfect. Straight to the point and no pressure canning. Was looking for a video like this. Thank you so much.

Can I ask you if this was Sears Island? I would really like to check out that spot and see if there are still stripers. Im going to fish the searsport dock and take my kayak out

I like your fast videos that are to the point. I also like you don’t spend 1/2 of the video trying to sell supplies. I will like and repost on Facebook as a thank you 😀

Why not just cook the meat first and can it after? WHY?

I've never canned anything before. This sounds like a great video to start with. In the past 5 years, I've been learning to make my own venison brats, meat sticks, summer sausage, smoked fish, etc. Most everything is frozen afterwards. With this video, I will start to can meats. Also. I like your disclaimer at the end of your video. I understand the risks fully. I truly believe if done properly, these should last for a couple years. Thanks for the video!

Excellent presentation, I subscribed and wish you the best! Well done!

Thank you for your info. Have a blessed day and don't forget to Enjoy Life. From Bridgeport Connecticut

Great video! The only concern I would have is with the cross ribs you added to the top to prevent the sagging. The idea is great but think about adding some padding to each end so when the wind blows etc the plastic won't develop a hole from the rough cut edge of the plastic rib. Unless I missed it in the video...then I apologize for not paying attention lol. I live near Malone NY, on the border of Canada, and I have one of those pop up 12x20 garages with the tubular metal frame..I have to find the right plastic to cover it but it will make an awesome greenhouse when I can get it covered. Looking forward to seeing your progress

Typical American, how can you call yourself anglers or even fishermen? Just decimate every species, no fish safety, no minimum size. Just another greedy tw@!

Good job 👍

About salt, just don’t use table salt, it has chemicals in it to keep running free. It’s also what raises your blood pressure.

If this is amazon, must have been huge boxes that were delivered?

Cheapest

YOU DA MAN, Rog! I'm trying this TOMORROW, thanks bud!

I’ve never seen anyone fillet these little guys but now I might have to stop using them as catfish bait and start eating on them lol thanks my friend

I love the ingenuity ❤ and the cheese looks soooo good.

I wish I could get these mason jars in my country.

A lot of people willingly denying the risk of botulism here. Pressure canning is the only proven way to consistently prevent this.

Eh'🇨🇦 what uP we do moose this way my dad did carrot 🥕 onion an it makes it own kinda gravy instant stew I'm planning on sailing ⛵ boat in back yard 150' from water want to have lots of instant food so I'm making smoked turkey an raisin bread got 4 different marinating batches of chops going now an going to smoke an Pickel some an have some hamburger I'm going to try for the first time no pressure cooker available here got twenty pounds of meat to do an I don't wanna use all glass or any if possible so plastic containers for some an meat it never seems to Go bad for me eh' 2 3 weeks iv eat'in meat from the fridge I think the body adjusts to old shit the queen would probably die , oh an I'm using 120 year old Hickory from this building's wall's ( I'm pissed at the owners)one little piece smokes for hours I just gotta keep the temperature low I'm smoking in my oven,my water is off again building owner didn't pay bill a year without hot water fuck'en cold showers insanity soon "no more" my sailboat ⛵ will have everything fireplace smoker insane stereo she's small but a big cabin 7' double bed with spare bedroom uP front it has more room than my 27' 77'dodge had an she's only 23' only big issue I have is to figure out is my puppy she's a rescue from Illinois 🇱🇷 new to me her name is Baby let me tell you no more cages for her it's going to be a blast I never sailed before but boats all my life I'm in Thessalon Ontario near Sault Ste Marie I would go to New Zealand if I think I could figure it out but fuck that iv canoe'ed in the Atlantic been on big ships when it was so rough we would dive through the waves everyone sick me having fun hanging on, but a 23' foot boat Atlantic no f'N way I'd need ten Bible's cause I'd be praying all'the'time gonna try your mixture do it'uP just need a good pot wish me luck 🤞 food is one thing I don't wanna worry bout smoked salmon gonna be hanging SALT fish maybe a Goose/🦆 if I catch ya your puppy chow Woof woffitty woff 🇱🇷🐕🇨🇦😁📸🎶soon⛵ Ps can't wait to light the fireplace put out the fishing line an play some guitar or crank the music as I head nowhere slowly just need a name for the boat ... enjoy life everyone thanks Doug 🇨🇦 [email protected]

Yeah but if a butterfly farts beside it it’ll collapse.

I take a leg quarter, bones and skin, but it through a grinder and it looks like ground beef, I add raw egg and give it to my dogs, can I can this, do I need to worry about the fat content in the skin?

Gee, I don't know........... shouldn't we continue to "Trust the SOYENCE"???? They've been so right about everything over the last 3 years ya know. "Safe and Effective" right???? I might have to take the word of some bloated bureaucrat at the CDC over 3 generations of EXPERIENCE on any subject. Then again, maybe not...........

Ohhhh in that cold. Put the lid on the entire time

I always wondered. Want to make a cajun brine. Was thinking. Spicy v8 juice, chicken broth ,crab boil and lemon juice ....sounds weird. Lol. Never know till you try. Thinking the tomatoe may mess it up. But. Lol. Turkeys are cheap now so im gonna go for it lol.....def should be a spicy turkey. Heck. May even have a deep red tone. Lol. Gonna use the big easy

I always tell people if you don't kill it and you don't grow it you don't know what you're eating

Beautiful well behaved kids❤

I’ve really been looking into this method, I understand it’s not usda approved.. my question is, would you eat it straight out of the jar? Like if you took it camping or something

Your video reminds me of my days of filleting 1000s of fish with a fillet knife. Now 1000's of fish into filleting with an electric knife i can cut your time in half. But your doing damn good.

I wish I could water bath can everything! I’m in high elevation and even pressure canning it takes forever! There is almost always that funk canning taste in everything from pressure canning. I’m still addicted to canning, though. Now, in the crazy times more than ever.

3 hours??? After it reaches 212 degrees F it's not getting any hotter, after twenty or thirty minutes there can't be any living pathogens in the jar to worry about.

Just pressure can it... why take the risk?

Raised my kids on canned venison and beef. Used a water bath canner cause that's all I had. For meat add tsp of salt per qt, don't add water, meat cooks up it's own broth. Made sure the water level was kept up and let it can for 3 hrs. Lived on canned garden foods and meats for years.

Brilliant! Way to go

Im in the Adirondacks 😂 and im about to do this, currently. Did you keep it up during the winter?

Save those carcasses and put them in your compost pile for the garden.

Awesome video!!

Friggin' brilliant dude. I'm doing this tomorrow. Thanks.

Very 👍 nice!

Thanks for showing this video tried to tell friend you can do it this way the Amish do it this way to just takes longer

Nice job of reinforcement. Not sure how one of these would last in my area, it’s not uncommon here in the bluegrass open areas to have 40+mph winds.

Thank you so much for this video. I am going to buy one but nowadays I can get 1 for about $165. And we'll do a little adjustments as you did. Can you give us an update now? And tell us how it's holding up? Have you had to replace the plastic yet?

How about if we just add sea salt would that work

really liked ours until 😭snow came and we weren't home yep they were both FLATTENED

Can you water-canning broth, 3 hours?

That’s reckless.

This is an awesome lesson on using a flasher! I always felt like a flasher had so much more potential than what I used it for. the illustration of the color change as the fish entered the cone makes so much sense. Thank you for sharing this!

Ha ha. Dead canners don’t comment 🤣🤣🤣🤣🤣

Have you ever canned liver? I’m thinking 1” chunks not pâté’.