Water bath canning Meat @Michelle's Garden.

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[@pauldye7250]

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.

[@Yeshualives6631]

I truly agree! They didn't have pressure canners centuries ago.

[@jrmr6282]

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.

[@georgianawride717]

Thank you a no nonsense way to canning 😊

[@bigd5279]

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?

[@shirleyhoward8806]

Sounds like you screwed them on to tight

[@Tabi1983]

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]

No you are wrong.

[@Tabi1983]

@@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.

[@motomyrtle]

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.

[@Yeshualives6631]

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.

[@annacrider4389]

​@@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

[@inannashu689]

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.

[@jacoleneiu3856]

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. 😊😊

[@HabitualButtonPusher]

@jacoleneiu3856 Can you post the channel name please?

[@pi2nuna219]

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 😅

[@creepycrawlers6950]

thanks for a clear & easy to follow instrution video on water bath canning! so good to see so many people not scared off by the FDA.

[@maggiebrooks2550]

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. 😒🤭

[@LesDeplorables]

kzbin.info/www/bejne/jYqYqIKOrtmGpbcsi=uJ6s0B9yr05VP0jO

[@wanitas190]

EXACTLY 😂

[@cheryldotson5460]

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. 🙏🏻❤️💕🐝☀️🌎

[@killabrownell6266]

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.

[@michellesgarden]

Thank you so much.

[@gwain7179]

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 ~

[@robertw31968]

@@gwain7179 #Truth

[@michellesgarden]

Sounds like you did everything just fine.

[@phatnana4665]

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!!❤

[@lorrainesavoie1394]

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.

[@mariafraser2241]

Looks great nice to see someone waterbathing meat I waterbath every as in England and also love that Facebook group 🙂

[@shellakers10]

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!

[@barbarapowell1990]

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.‼️

[@tanazinn8484]

I really enjoyed watching this video…you made water bath canning seem so easy!👍

[@paulaclark7989]

Thank you so much, this was very helpful and it’s so much easier than I thought it would be!

[@T6706K]

Those look great!! Thank you so much for the video, excellent job!! 😊

[@Prez009-ei17]

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

[@lanetpresler423]

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.

[@vickiegroome3220]

Hello from Eastern NC. Thanks so much for your lesson on meat canning water bath style.

[@gwendalineahlfield501]

Thank you so much! You've brought back memories that I thought were long gone. Thank you!

[@ELOAAMinistries]

Thank you so much ! Blessings and Grace!

[@Ecstatic_Grasshopper]

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.

[@sonyalytle8972]

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.

[@marysedita7326]

I’m so glad you posted this. Ty ❤

[@LexieCreech]

Thank you so much for these. You’re helping me immensely. I trust you.

[@michellesgarden]

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.

[@billyandrew]

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!

[@Debo16]

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 😘

[@michaelrobert503]

GREAT, Thank you. from the UK where we dont pressure can stuff. we just cook it and vacuum seal it...I think.

[@michelleadriaans5760]

Love your video - gives me more confidence to give canning meat a go! :)

[@Zenkaz967]

I’m glad I found your channel. I started canning when I found the Facebook page you just mentioned ❤❤❤✌️

[@gloriahoward2671]

Thanks Michelle been wanting to do meat love watching you cause I’m just learning I’m so excited love you 😊

[@anissamccune1200]

Thank you going to try this soon...Love your beautiful home charming kitchen❤

[@caseyjohnson8280]

I'm am so happy for your video. Thank you.

[@billybass6419]

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?

[@michellesgarden]

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.

[@marshayoder7627]

My husband's family was amish. For 50 years I have water bathed everything. Meat included.

[@BethClay-sk1xl]

I have not done it but I remember my grandmother doing it.

[@DoubleQz]

Thanks, I will definitely be trying this method.

[@pepymunson2832]

Great video! Thank you.

[@sherylhumberger5417]

Thank you...

[@tinaaroha8205]

Thank you so much, this was just what I wanted to know❤

[@TheBlomman50]

Thank you!

[@suellapaxton9357]

Love to watch I remember my mother canning everything in water I’m 78 and mom ever killed us with any of the things she canned lol

[@winkfinkerstien1957]

Thank you! 😎👍🏻

[@patriciaellen09]

Thats awesome ive never canned raw ground chuck/beef boy is that gonna save me a tonnnnnn of time holy smokes!!!!

[@1susiemusic]

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]

Yes you can add spices to any of the meats. I cover the pot when I drop the jars and the lid stays on the entire time.

[@1susiemusic]

@@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! 🙂

[@stormeegarvin7190]

🥰

[@scpay]

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

[@trkstatrksta8410]

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

[@scottie1858]

Thanks 👍

[@ruthfields3874]

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.

[@michellesgarden]

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.

[@ruthfields3874]

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.

[@sylviaecklund8766]

Is the water in the canner went over the lids of the jars?

[@michellesgarden]

@sylviaecklund8766 yes, about an inch and a half.

[@lisastewart4926]

Can you can meat that has been frozen and then thawed? I get my meat from my local farmers market and it is always frozen. Thanks.

[@michellesgarden]

Yes, I see no reason why you couldn't.

[@lisastewart4926]

@@michellesgarden Thank you!

[@tombacon8597]

Why water bath? I pressure cook and it takes 1.5 hrs. I hate heating my house and adding all the humidity with water bath.

[@kimmiedogood]

What temperature did you boil your water on

[@michellesgarden]

@@kimmiedogood high

[@davidbaynard3466]

How long will these jars of meat be good for?

[@michellesgarden]

I use all food that I can in a 12 month time frame. I have heard the older generation of waterbath canners say as long as the seal is NOT broken it us good.

[@3258pamela]

How high up on the jars is the water Michelle?

[@michellesgarden]

1 inch to 1 1/2 inches over the jars in the canner.

[@3258pamela]

thanks @@michellesgarden

[@pi2nuna219]

Question, I did meat using pork thick slices, what I ant to know is should I use T of vinegar?

[@michellesgarden]

I have not used vinegar when canning meat . I'm not sure how that would turn out.

[@freeslave1968]

So do you completely cover the jars with water inside the canner ?

[@michellesgarden]

Yes about an inch and a half.

[@freeslave1968]

@@michellesgarden great thank you.

[@jeanarnold1957]

Doesn't say if quart or pint jars. Does it matter, please let me know. And is the time 3 hours no matter the size of jars

[@michellesgarden]

I used pints and the time is the same..

[@bonniepittman-so5qd]

Question, sort of, I accidentally boiled mine 4 hours? What will happen

[@michellesgarden]

As long as they are sealed it should be fine.

[@edwardcuevas5667]

It just don't make sense why people say it's not safe i do some of my goat meat iam going to do my duck and rabbit

[@ruthnatole3314]

I am new to this. Did you cover the pan while it was cooking?

[@shelleycook4875]

What is the shelf life on your meat when you water bath can

[@michellesgarden]

I use mine within a 12 month time.

[@ilsevanheerden4976]

What will happen if I forgot to add vinegar? Should I wait a few weeks to see if the lid pops? It's sealed for now. Is the meat safe?

[@michellesgarden]

As Long as it's sealed it's fine.

[@crystalross4044]

Happy Thanksgiving!!!

[@ln7287]

When its on a rolling boil what heat level do you leave it on for the 3 hrs ? Is it the rolling boil or does it go down to low for 3hours ? .thanks

[@michellesgarden]

I have a very small apartment size stove so I keep mine on high the whole 3 hours.

[@ln7287]

@@michellesgarden ok thanks for the advice, and the reply . How long would them jars store for ? . Am going to try doing it today myself thanks to YOU!!

[@michellesgarden]

I try to use my canned meats in a 12 month time.

[@ln7287]

@@michellesgarden ok . Thank you

[@brendaplants3412]

Looks like a great video if I could just hear you

[@michellesgarden]

I'm very sorry you couldn't hear the video well. I went back to listen to the video and only had my volume half way up and everything sounded fine. Thank you for watching my video.

[@sandraking9650]

Volume too low😢

[@poohb22]

What's the shelf life of canning meat this way?

[@michellesgarden]

There are people who can this way that will tell you as long as it's sealed it's good until you open it. A rule of thumb for me personally is 12 months on my canned food of any kind. When I can my food we use it all throughout the year until canning season starts again for vegetables.

[@poohb22]

@@michellesgarden thank you

[@peggymcguire6042]

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]

Yes those are pint size. I just liked doing the pint size and doing multiple jars. I'm sure you can do quart size the same.

[@peggymcguire6042]

@@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! ❤️

[@54Laurav]

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!

[@michellesgarden]

Cover the jars 1 to 1 1/2 inches.

[@patriciaellen09]

I hate the usda the govt doesnt want us preserving and being self sufficient canned tuns canned chicken etc has liquid inside and its not pressure canned LOLOL

[@ksm3209]

What if I cooked the chicken first?

[@michellesgarden]

I think it would be over cooked if you did. I've never tried that but just from what I've experienced with the texture after canning for 3 hours I'm not sure what the outcome would be if it's cooked first. You can try it and see what you think.

[@tinafranklin3666]

Can you dry can potatoes with water bath

[@michellesgarden]

@tinafranklin3666 I've never done it so I really couldn't say.

[@tinafranklin3666]

YES

[@robertamarsh1712]

Three hours at a rolling boil will boil away a lot of water. If it runs low how do you refill the pot?

[@michellesgarden]

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 KZbin channel and she adds water.

[@beautyfox6683]

Hi I dident see u add any salt, does that mean u don't need to add the salt when canning meats this way. Love your video.

[@michellesgarden]

Great question. Yes , you don't have to add salt. You can if you want to you can also add spices to the meat if you would like.

[@kathyalexander5709]

Check out 14:+6 when she adds the salt, sorry you missed that part

[@sharingthebounty2488]

IS it OK to add broth to the jar?

[@michellesgarden]

To my understanding if you have meat with very little fat you can add some liquid. The fat on the meat will make liquid in the jar. Everything that I used in the video created its own juice.

[@zooperdooper4223]

New sub from Australia here. I get the chicken and diced beef but how would you use the ground beef please? and thank you

[@michellesgarden]

I use it in spaghetti sauce or for tacos.

[@zooperdooper4223]

@@michellesgarden I am so doing this. I'm sure everyone would love to see more videos of water bathing. Keep 'em coming legend.

[@tinagonzales6426]

is it ok to do on a glass stove top ...

[@michellesgarden]

Yes I would think so.

[@amyrichardson2549]

Can you do pork this way too

[@michellesgarden]

Yes you can.

[@sandracreighton6415]

Do you adjust the water bath time with higher altitude?

[@michellesgarden]

Yes I checked my altitude. Thank you for asking that.

[@sandracreighton6415]

@@michellesgarden I'm at 4800 ft, do I need to adjust my bathing time.

[@michellesgarden]

I was trying to figure out how to upload an elevation chart for you but I couldn't get it to upload. I think the adjustment is 10 extra minutes.

[@sandracreighton6415]

@@michellesgarden that's what I do for my jams, just wanted to be sure it wasn't more for meats. Thank you for checking!!!!!

[@cherylevans6582]

What heat setting do you heat it at

[@michellesgarden]

My canner stays on high the whole time it's boiling .

[@cherylevans6582]

Thank you I'm just learning so I appreciate your quick response

[@robjones8112]

Thanks Michelle, I don't mean to sound stupid, but are those quart jars? If so can I use pints and the same processing time? I live alone on a fixed income that's why I asked

[@michellesgarden]

@robjones8112 they are pint jars. And the process time would be 3 hours for pints or quarts.

[@robjones8112]

Thanks a lot girl ​@@michellesgarden

[@Semivdan]

So confused. She was concerned about cross contamination between the chicken and beef except the funnel, that shit touched EVERYTHING

[@michellesgarden]

@@Semivdan we ate all of that meat and are all living fine and well.

[@maryburt3114]

you used the same funnel from the chicken to the beef.

[@trkstatrksta8410]

It doesn't matter. They are both going to be cooked at high temperatures for a long time

[@mysticguido1]

same funnel not good

[@ronniebrashear5633]

not safe !!!

[@lisamisa6515]

Why even take the glove off when you just crossed contaminated the funnel!! You should of just went full steam ahead with touching everything with that chicken glove!! 😷

[@jso_24]

If you thought that was bad, howabout that vinegar bottle touching the paper towel that just cleaned the chicken jar. Yikes.

[@trkstatrksta8410]

Everything is going to be cooked at high temperatures for a long time so it doesn't matter. It's safe. Only raw meats are a problem

[@gwain7179]

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!

[@gwain7179]

Oh & Love Make it Make!!!! She's precious ~

[@3258pamela]

Amen!!

[@annacrider4389]

The people that are complaining are the same people that believe the vaccine was safe from the FDA

[@crystalbrooks7875]

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

[@Beth-f7z]

This is the original canning method around the world. How do people think it was done before pressure canners.😂

[@pattyfromherz9965]

thank you, I have been searching for a way to can meat and vegies without having to pressure cook them.🥰🥰

[@rachelpeacock6674]

You take all the fear of canning to simple matter of fact and common sense way. I feel confident I can do this! Thank you for the simple instructions.

[@bylogallegos5930]

Thank you Michelle. I add sliced onion, garlic, S&P and other seasonings with a bay leaf. Try it! Ready for SHTF food!

[@Mercedes65]

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.

[@Katya-zj7ni]

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 .

[@carmendoyle9786]

What is life time on canning soups and meet

[@timothyalanogrady]

On WB raw chicken how long do you cook time is

[@dennislabbe2538]

Thank you from Wellington, Prince Edward Island, Canada.

[@debrastover562]

I really enjoy your video... you make it look so simple that I can do it at 70yrs old 😊 thank You again

[@Sam-ny9tz]

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 😅♥️🤦🏽‍♀️🤣🏆🙏🏽

[@carolblackler9386]

Ditto 😊. But I'm in NZ 😊.

[@marymurphy1393]

That's a terrific job Michelle 👏👏👏 well done.

[@ingridkarm8922]

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.

[@trkstatrksta8410]

What??? You can buy pressure cookers here in Australia. I had one fifty years ago!!!

[@ruthfields3874]

Not now you can't buy them. Regulations. Not even in Russia. But I don't care. The Amish never use them

[@ummkhuwahish9617]

She is talking about pressure CANNERS, not pressure COOKER :)

[@Justice4All6-14]

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!!!❤❤❤