No Chemicals! No Refrigerator! I keep the

[@soccayeux]

Merci j'ai fait votre recette et c'est délicieux et je vais refaire une série...de France 🇫🇷👍🙏😀

[@mctorny1]

Can you show the preserved food looks like after a couple of months and how you use them?

[@katarzynac5233]

Super przepis - robię przetwory mięsne bardzo podobnie, ale konserwuję. Pierwszego dnia gotuję 3 godziny, 2 dnia 2 godziny a 3 dnia 1 godzinę. Takie konserwy będą zdatne do spożycia nawet 10 lat. Pozdrawiam serdecznie z Polski 🇵🇱

[@bellabong8862]

I'm in the U.S. and am just now learning how to can in mason jars. This video was so interesting because it flies in the face of what I've been learning, which is that low-acidic foods like meat must be pressured-canned or there would be a risk of botulism. That's what I would be afraid of. But if this method works and has been proven to be safe, that's what matters. May I ask how long you've been canning meat this way and have you encountered botulism at all using this method? Thank you very much.

[@RuralmoneyOfficial]

I have said all along on my canning videos, the Russians do it best with simple and inexpensive methods. Great job! Happy to see English subtitles.

[@cc.s3850]

Hello i just canned 10 glases of beef and 2 glases of pork today. I can since last oktober with a pressure canner (very expensive but it is worthy and it will hold for the next 20 years) i also can chicken, turkeys, salmon the same way. I take immense joy canning and preserve food! Best regards from Austria chrissy

[@joannawillett3885]

I have been looking for months for a pressure canner but can't afford one. I'm going to try this tomorrow as it's given me the confidence to trust my own instincts and can like my grandmother's did. Thankyou for sharing these brilliant videos.

[@sk-tm3nl]

この保存した肉を一ヶ月後、三ヶ月後、半年後に料理している動画も見てみたいです😄😄😄

[@gwendolyn7405]

This is AWESOME.... YES ! You Can preserve meat with water bath canning. My grand mother and my mother did tons of meat, chicken, turkey, duck this way and no one ever got sick and died. Great VIDEO... Thanks so much for getting this important info out there.

[@LBM5283]

My grand mother did this with canning and preserves. We call it parboiling in the South. A popular technique during the depression.

[@franciscalira8437]

Interessante!! Gostei😊 Eu conservo a carne lá no frigorifico do supermercado mesmo.( Não comprei mais. Tá muito cara😁).

[@daisadebus6294]

Amei os comentários de muitas partes do mundo. Maravilhoso poder ouvir as diversas maneiras e a cultura de cada região do mundo. Obrigada pelos ensinamentos. Preciosos!!

[@MelissaMirFOOD]

Obrigado pelas suas palavras agradáveis!

[@maq682012]

Mi suegro dice que cuando era chico sus papás hacían carnitas de puerco y las guardaban en botes grandes con toda su manteca y ahí las dejaban y sacaban lo que fueran a consumir y las demás las seguían dejando dentro de la manteca y no se les echaban a perder y les duraban mucho tiempo; y la carne de res la hacían bisteces, le ponían sal y otras cosas y la ponían a secar al sol (se le conoce como cecina ) y también así no se hecha a perder, y ahí donde vivía hace mucho calor y en aquel entonces no tenían refrigerador. Y también hacían chorizo y tampoco se les echaba a perder, solo se iba secando en el ambiente pero siempre conservaba su mismo sabor. ¡¡ Excelente video, gracias por enseñarnos estás formas de conservar los alimentos, siempre es bueno saber algo nuevo ya que no sabemos si en un futuro lo tendremos que hacer por necesidad. !!

[@гуля-х8ш]

Спасибо, давно думала о таком рецепте! И вот попался на глаза. Зато будет "Своя домашняя" тушенка,!👏👍

[@sandtx4913]

Wow this looks like a great idea for possible coming blackout. I didn't know of this technique and am very curious how long the meat will keep? Can you reuse the store bought jars like the pickle jars for this?

[@lucyelenajimenez1131]

En Mexico lo más comun para conservar la carne es cortarla en filetes muyyyy delgados, después salarla, y por último extenderla en tendederos al sol durante varios días hasta que se seque porque acá en la mayor parte del país hace mucho calor

[@acolley2891]

Gracias

[@mariamtalbi9430]

In Morocco too

[@User19197]

En Brasil también hacemos asi

[@rosalbaprietorubio3519]

En algunas regiones de Colombia también, de hecho es famosa la "carne oreada" típica del Depto de Santander.

[@malgorzataj7705]

I think if you skip the onion, you can store it for longer. And if you pasterise it in stages by cooling and boiling again you can also extend the storing time. Also a good idea is to store it in a sealed barrow underground. I this way it can last 20 years or longer 🙂

[@Varee.]

you mean process it twice?

[@AnneMarieBibby1966]

What type of barrel do you use underground? Metal, food storage bucket?

[@spideresque]

Thank you so much for making and sharing this video. My grandmother canned pork loin long ago, but I don't think anyone else in the family learned how. Thanks to you, I now have some way to do it, too. Your video has brought back greatly treasured memories. Thank you.

[@anitaabrami2181]

🥰

[@robertobarsottini7214]

Isso só funciona em paises com temperatura baixa, no Brasil não e possível, minha avó conservava carne no sítio dela na banha, mas antes a carne era frita ou assada !

[@mariais4451]

Oh wow! So glad this popped up on my feed. Was wondering how to store meat without expensive products. Thank you!!

[@juceliaantoniadasilva2399]

Fiz com peixe. Comi após um ano guardado em lugar fresco e escuro. Debaixo da pia. Mas certamente que não é só 10 graus. Uns 30 mais ou menos. Estava perfeito.

[@janetnorris2255]

We are gonna need to learn how to do this to survive what’s happening!

[@greene0608]

Yup!!

[@zombiemom5088]

You can use a pressure canner to can meat it’s really super easy .. I just canned two venison hind quarters two nights ago .. I recommend (if you can get one) the All American canner .. yes it’s pricey but it will last you a life time and it does not use gaskets so no worries about replacing one ..

[@mariais4451]

@@zombiemom5088 I'm in the U.S. and can't afford a presser canner. I'm trying it this way. Happy canning! 😊

[@MiddleEastMilli]

@@zombiemom5088 This lady is not using a pressure canner and she is still having good results. Her entire canning playlist is remarkable. We can probably get the same jars and lids from Uline, do it this way and prevent all the dramatics here.

[@lucymarion2945]

@@zombiemom5088 so true on All American pressure canner. My first one and last canner...pricey, yes...but it's all worth it. Btw, I thought for long term canning meat has to be pressure canned to be safe?? I didn't know you can process by boiling it...is it safe??

[@glacisimone2334]

Q interessante ! Conserva de carne , nunca tinha visto assim 👏 no Brasil conservamos na banha enlatada ou salgada e seca no sol 😁

[@mariaauxliadoranerysilva2749]

Vc já abriu algum vidro depois de doze meses, estava perfeita, sem estragar, a carne não fica com gosto ruim? Gostei da idéia. Vou tentar

[@jamespoy1]

Gostei da técnica! Sempre uso carne salgada e seca ao sol, ou então a famosa carne na lata. Brasil, SP.

[@kazuyoyoshida7474]

このように肉を保存出来ると分かり、大変助かります🙆 冷凍庫も冷蔵庫もスペースに限りが有り困っていました。常温保存法は嬉しい発見でした。🥰 有難うございます💝🙏

[@albywhitelady]

I've canned mushrooms, fruit, vegetables and made jelly but I must try meat this way. Thank you for this video.

[@БакытжанМурзашева]

Некоторые люди жарят мясо и заливают жиром, но я делала не так. Мясо режу в тазу солю, перчу, добавляю лук, чеснок и стоит ночь, выделяет сок, затем раскладываю в банки, также заливаю водой до плечиков и кипячу пол литровые банки 30, 40 минут, литровые один час, час двадцать минут и закатываю и также хорошо хранятся без холодильника, получается тушёнка настоящая домашняя, очень вкусно 😋, лавровый лист обязательно надо добавить

[@АнаНеважно-ь4х]

Спасибо я тоже сделаю на зиму.

[@ВалерийФ-ш5я]

А выделенный сок заливаете в банки?

[@ВикторияПодсевалова]

Мясо за час не сварится ,а за пол часа тем более .

[@Миләүшә]

Сколько можно хранить такие банки? Каков максимальный срок? Получается это готовая к употреблению тушёнка или ее нужно доготавливать уже в процессе приготовления блюда?

[@turangulsen3537]

Merci pour le partage. C'est la première fois que je vois de la viande conservée ainsi. On en fini pas d'apprendre dans cette vie.

[@linaqueiroz3157]

Aqui no Brasil teria que ser guardada na geladeira, devido a temperatura. Fiquei esperando vc abrir um vidro para mostrar como a carne ficou. Uma pena.

[@mirzaclili942]

😂❤ Buna Melisa sănătate și multe bucurii in familie mulțumesc frumos pentru tot ce faci ești geniala pupici 😘♥️🌺🌹 din Romania

[@neryfernandes6914]

MUITO OBRIGADO!! Estava procurando há 4 meses por um método de armazenar carne

[@commeilfaut2981]

Класс! Быстро и просто. Самый лучший рецепт тушёнки из всех просмотренных)

[@MelissaMirFOOD]

🙏❤

[@Lwhite1962]

Amazing! This is how people preserved meat before refrigerators were invented.

[@paulajuranga9340]

Me encanto su receta. Por fin alguien que no pone vinagre o aceite en las conservas sino su grasa natural. Muchísimas gracias desde Tenerife Islas Canarias ESPAÑA.

[@MelissaMirFOOD]

❤❤❤🥰

[@estellesmith6418]

Thank you. Please make more video's of meat storage in glass bottles. Not all the countries have American pressure canner pots to do canning at home, so we too need to store meat in glass bottels without any pressure canner pot. Thank you for this video. God bless.

[@MelissaMirFOOD]

you`re welcome my darling

[@sishrac]

You can buy a pressure canner online.

[@jerriemcgill6848]

Buy the home canning and preserving books at the bookstore especially the Ball one. Also, check the your local library for such books as well.

[@JorgeGonzalez-ei6ft]

@@MelissaMirFOOD can you please show us how you then use the meat to cook/eat.

[@m.walker7907]

@@JorgeGonzalez-ei6ft .Same way.U take cooked round steak,Heat up,Add your gravy & veggies.The meat is cooked in a pressure canner.All meat,chicken,hamburger,version,buffalo,pork.

[@AnneMarieBibby1966]

Watching from America love your videos I never thought of using a clean dish cloth inside the pan for canning! Bravo! Smart idea

[@MelissaMirFOOD]

Thanks❤🥰

[@maike8051]

Aqui no Brasil, as temperaturas na maior parte do ano, estão entre 25°C e 35°C. Logo, a conservação ideal para as carnes é o freezer.

[@fransjebik8554]

Finally I found you! Thank you for the good old way to keep food for a long time. I was many times in Russia and loved their garden products, wondering how they did it, now I have found you! Thank you very much. ❤🌻

[@MelissaMirFOOD]

Welcome to my channel ! Thank you so much!!!

[@fransjebik8554]

@@MelissaMirFOOD I am looking now to your salad, you are saving me 😊🌹🙋‍♀️

[@ИРИНАТертишна-ф6ц]

Рецепт хороший,давно забытый,это также тушёнка в домашних условиях,спасибо за воспоминание!!!!!!

[@faihsal1030]

Thanks. Wonderful method👍. In case of any disaster in near future this must be very helpful. May god bless you🙏

[@alfarosacompanysrl3203]

Muy bueno y practico, pero como lo conservamos en países tropicales donde tenemos una temperatura sobre los 30 °C?

[@carlalonchi]

Se me ocurre acondicionar un mueble de madera en la despensa de la casa, aislándolo, puede ser con telgopor o haciendo un mueble con doble capa de madera, o vidrio, dejando una capa de aire en medio, o, una conservadora natural bajo tierra 8bien hecha). a un metro de profundidad, por lo general, la temperatura bajo el suelo suele ser de 14°C.

[@barnabyvonrudal1]

Never heard of this technique before but I'm keen to try! How do you know if its gone off? It smells? Mold growing?

[@gul2579]

Çocukluğumuzda annalerimizin yaptığı konserveler gibi aynı mantıkla eti yapmış 👍🏽🤔😊

[@mellyndachevalier7177]

I loved little flowers on the table😍 Thank you for sharing with us the Recipe :)⚘💗

[@EvimdekiGunlerimVLOG]

Həqiqətən ləzzətli olur Hazırlamağa dəyər bu yeməyi. Nuş canla yeyin gözəlim

[@conniechristie4134]

Thank you, I’m going to make this. My grandmother did this. Your recipes are fantastic.

[@thosewhoknowknow778]

I've never seen meat processed without a pressure cooker. Interesting

[@jacobh9487]

It's one of the methods of sterilization in microbiology. If you want it to be "permanently" sterile like in a can, after complete cooling, reheat as before. During intermediate cooling bacterial spores that often survive the heating "hatch" and become vulnerable regular bacteria . Reheating gets rid of even the very hardy spores.

[@daisadebus6294]

Excelente seu vídeo. Aqui somente na geladeira em razão das temperatura predominantemente alta. Mas valeu a dica. Excelente.Obrigada.

[@dirarios2191]

Aqui no nordeste temos outra técnica de guardar carne . Coloca sal a põe numa corda lá fora no sol que aqui nunca falta por um dia depois em outra corda nas telhas em cima do fogão de lenha Muito gostoso e não dar esse trabalhão todo..bjs

[@anabrasil6950]

Verdade, muito saboroso 👍

[@leilianecardozo7510]

É verdade

[@tomr3074]

I'm doing this right now.got 30 min left on this batch. Ain't a starving this winter.

[@mariaeugeniamorera9389]

Muy importante y necesario para cuando nos quedemos sin luz Bendiciones

[@rbt-universal3497]

Я делал точно также только крышки закрывал потом после выключения очень вкусно получилось ! Спасибо надо попробовать с закрытыми крышками

[@КлавдияДобренькая]

Очень хороший рецепт👍👍👍🌹🌹🌹💜😗♥️спасибо за добрый совет🌹🌹🌹успехов вам 😗🌹😗

[@Sunny-jz3dy]

This is great! Thank you so much for showing this method! I know a lot of people are looking for methods to put food up.

[@celisdelarosa1631]

Muy buena idea para las personas que viven en lugares fríos, yo no puedo ya que el clima en donde vivo es extremadamente calurosos.

[@juanascensor4932]

Y si se entierra? Yo no sé pero creo que hay una forma de conservación así.

[@Mulayimcoksert]

Cok sicak mi? Yasadigin yerde buzdolabi yok mu? Varsa, icine koymayi dene

[@ΑλέξιοςΑλεξίου]

I AM 40 Y OLD AND I REMEMBER IT FROM MY GRANDFATHER SINCE 1990 . WOW AND YOU LEARN IT NOW? AWESOME🇨🇾🙋‍♂️🇷🇺

[@reinaldozonaro9610]

Obrigado pelas informações foram muito úteis Deus abençoe sempre você e toda sua família amém 🙏🙏🙏

[@MelissaMirFOOD]

🙏❤🥰

[@alicemueller8798]

Muito legal!👍 Lembrei do meu bisavô, guardava carne suína numa lata com a banha.

[@ozlemsbh]

Ben kıymayı da bu şekilde yapıyorum önceden kavurup içine biraz kuyruk yağı ekliyorum sonra sıcak sıcak kavanozlayıp üzerini battaniyeyle örtüp soğumasını bekliyorum. Oda sıcaklığında 1sene dayanıyor.

[@politicsdebunked4404]

This is amazing. I've never canned before. Afraid to do so. But I would love to try. You make it look so simple.

[@brayz4boyz976]

Pressure canning is the safest way to can meats.

[@adrianamastrangelo8801]

@@brayz4boyz976 hasta lo que vi i lei en autoclave no en olla a presion comun

[@brayz4boyz976]

@@adrianamastrangelo8801 I think you're saying what if you don't have a pressure canner. The six hour boiling time in the video is to compensate for it being water bath canned. If it works and it's safe, use what you have.

[@monicacamargo9278]

Mil gracias *para NADIE es un secreto "al menos para los q nos informamos" q vienen tiempos muy difíciles de apagones y demás y esto tan maravilloso nos ayudaría muchísimo* Mil gracias 🇨🇴desde Colombia 🇨🇴 mil gracias*

[@RosaseBorboletas]

Adorei conhecer seu trabalho eu ja sei fazer algumas conservas mais a de carne eu ainda não fiz acompanhando seu video ate me senti com animo de experimentar ~ Obrigado por partilhar seu bons conhecimentos

[@isolinalpzmexico9072]

Wow, me parece fabulosa está receta. Felicidades 🎉. Saludos desde Tuxtla Gutiérrez, Chiapas. México.

[@MelissaMirFOOD]

🙏🥰🥰

[@elenaracoceanu2181]

Minunată rețeta! Același principiu se folosește si pentru carnea de porc? Mulțumesc!

[@celiavia6501]

Una sorpresa y una gran ayuda en la cocina felicidades

[@GoldMedalistPUOfficial]

Awesome 👍 Great way of preserving the Meat 👌👌 Fabulous Sharing 🌸🌸🌸 Superb Video 👍👍 Stay Blessed Forever 🌼

[@МарияМасленникова-ч9р]

Я несколько лет консервировала мясо индоуток, гусей, кур. Мясо на косточках. Каждый кусочек слегка посыпала солью с молотым перцем (перец можно класть горошком + лавровый лист). Плотно укладывала в банки, накрывала банки крышками и ставила в холодную электродуховку (чтоб не лопнули банки). Включала на 180 град. Примерно на 1,5-2 часа, пока мясо не покроется выделенным соком. Затем вынимала банки и сразу закатывала крышки закаточной машинкой. Хранила в погребе. Не надо бояться пересолить, потом мясо использовать для борщей, супов. Хранится долго, не один год. Камчатка

[@DrBrunoRecipes]

Excellent 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻

[@enriquepulido3105]

Muchas gracias. Felicitaciones. Un fuerte abraso , desde Bogotá (Colombia )

[@MelissaMirFOOD]

🙏🥰

[@ДенисХетагуров-к6ц]

Вспомнил! У меня дед так делал, потом брал на сенокос в жару и все нормально было!

[@felixmireleslara3333]

Muy interesante, y se ve muy deliciosa la receta, pero aquí donde vivo no dura esa carne ni 2 días. En primera por el hambre y en segunda porque la temperatura mínima es de 23 grados celsius. Jajajajaja. Les mando un abrazo Veracruzano, desde México

[@mariadelatorre4420]

Es

[@iteaire]

You are the good channel I’ve been looking for! Can’t wait to see all your recipes 😃

[@LIV-f1j]

Super Melissa, Gracias por tus videos!. Un saludo desde Tenerife, España!.

[@MelissaMirFOOD]

❤❤❤

[@narminkhalilova185]

Əllərinizə sağlıq 👍👍 Bundan hazırlamışdım amma soğan əlavə etməmişdim. Sizin resept daha dadlı görünür

[@MelissaMirFOOD]

🙏🥰😘

[@Mamacitapmua]

I like how she handles the meat respectfully. I get bothered when I see people slap fish or meat around like a dead lifeless body.... ok it is but... handle it respectfully that's nice to see.

[@ma104gornayaprohlada]

Шикарная тушёнка получилась!!💎👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏

[@nadiafranco762]

Gostei, como a carne fica depois que abrir o pote? Já está pronta ou ainda tem que cozer? Grata 🤔

[@ramonapereira128]

Thank you for this valuable video tutorial . Must the bottles be kept in fridge ? or kept outside in room temperature ?

[@MelissaMirFOOD]

Hello. No need for a fridge. If you have a cool place (maximum temperature 10 degrees) you can keep it there. But if you live in a hot city, a refrigerator is necessary.

[@LuzAleydaMarínQuintero]

@@MelissaMirFOOD Gracias por compartir Tengo una pregunta Cuánto tiempo dura el producto después de abrir el envase y sin refrigeración ?? Bendiciones 😘

[@РиммаХайруллаева]

Б Р А В О !!! МЕЛИСА МИР , это не канал , а затерявшееся среди древних гор сокровище АЛИ БОБЫ !!! Столько всего полезного !!! Это очень благородно , что ВЫ так щедро делитесь полезными вкусными нужными рецептами !!! Сердечно ВАС благодарю и от души желаю наполнения счастливыми энергиями , всех благ ЗЕМЛИ , пусть иполняются все ВАШИ мечты и долго - долго живите в радости и счастье !!!!!!!!!☺☺☺🤗🤗🤗🥰🥰🥰

[@monika.237]

Ce ma bucur ca v-am descoperit! Aveti retete interesante. Multumim si pentru acest video! 🤗😊

[@danitapowell1847]

That was so easy. Thank you

[@ricardocorrea9729]

Gracias por su trabajo simple y fácil de entender

[@loved1lost333]

What cut of beef are you using? Great video. Thanks!😘❤️🙏🏾

[@ArtByHazel]

Brilliant idea. Back to the basics. ❤️

[@СергейКрутовской-п6ы]

Это качественная тушёнка, спс. Лайк👏

[@erkekeli9016]

Really delicious recipe. Looks beautiful. Congratulations ➡️➡️👍

[@elesferreiradasilvaferreir5543]

Seus ensinamentos são maravilhosos 👏👏👏👏

[@sorria3819]

Eu cozinho por 40 minutos na panela de pressão e da certo.

[@DeUnMordisco]

😍😍😍Tengo tantas ganas de ver dónde guardas tus vasos de cristal!!!! 😍😍😍😍🇪🇸

[@rhonda8231]

Do the jar lids have to be new, or can they be used before? Great video, thanks!

[@rebechir.7753]

Olá estou aprendendo bastante com seus vídeos parabéns, sou do Brasil estado de São Paulo.

[@x.just.v.x]

I had seen this before but they used garlic not onion, thank you for sharing :)

[@Standownevil]

I just love that!! How beautifully resourceful 💙 and providing healthy nutrition you know that is beneficial!

[@mariaafonso9927]

Pode pre cozinhar em outra panela (pressão) e depois passar para o vidro para terminar, poupando o gaz?

[@levalove88]

Недавно случайно наткнулась на ваш канал. Приготовила тушёнку по этому рецепту, очень понравилась, спасибо большое. Следующей буду готовить курицу и рыбу, а также каши с мясом. Очень интересен результат.

[@MelissaMirFOOD]

БлагоДарю за отзыв🥰

[@juanjuarez5727]

Very interesting, will definitely do this. Thank you for that information..

[@muratciftcioglu]

Çok güzel ve kolay bir salamura et saklama yöntemi olmuş 👍

[@mariaeugenialafontcabeza3304]

Sencillamente Espectacular y novedoso !!! Gracias 👏👏👏🤝🙋🏻‍♀️

[@mastodontedepapel4593]

Novedoso? La conservación de alimentos existe desde antes de la electricidad. Y la sal era el oro de la antigüedad. ¿Por qué sería?

[@calirose8617]

Very interesting, essentially a water bath for meat - they say don't do it...BUT...the lard covering it steps in to act as a airtight seal, exactly as used in Asia (lard sealed meat in clay pots).

[@RafaelCarlosBenner]

Depois de assistir o vídeo todo descubro que para conservar a carne devo colocar na geladeira ou me mudar para morar na Rússia! Mas blz, recebe meu joia pelo trabalho.