Without refrigerator! I keep the

Thank you for watching ❤ Like, SUBSCRIBE OUR CHANNEL. To receive alerts about our new recipes, click on the bell - it is located next to the red SUBSCRIBE button
✅Meat and fish dishes (all recipes) ➡️ • Delicious Meat Recipes...
✅Conservation (all recipes) ➡️ • CANNED / Заготовки на ...
___________
RECIPE:
Chicken meat - 4 kg.
Salt - 4 tsp
Black pepper
Paprika
Vinegar (4%) - 4 tablespoons
Onions - 4 pcs.
Parsley - 1 bunch.
____________
🔴With this method, the people of Russia and the countries of the former Soviet Union have and still continue to make canned meat and fish.
🔴Warning ❗❗❗
✅ The lids of the jars must be tightly closed! Air must never get inside!
✅ Storage conditions must be correct.
In hot climates, most houses (in the ground) have cool basements underneath. We keep it there.
❗❗❗ Failure to follow these instructions may damage the product.

[@wanitas190]

this is just one lie in Canada/US likes to keep us scared. Because then we dont need to buy their canned food.Thank you for all your videos💛❤⚘🙂

[@MelissaMirFOOD]

Thank You so much🙏🏾

[@Paperchacer2010]

Perfect 👍

[@rosangelaandris9351]

Brasil

[@ixenroh]

Temperature not exceeding 10C .. so basically, unless you have a cold basement year round which doesn't happen in most locations of the US, you need a refrigerator anyway.

[@Our.family]

*Здравствуйте.Если Вы читаете мое сообщение и вам сейчас грустно или в сомнениях, может болеете. Знайте я желаю вам счастья,здоровья,любви и исполнения желаний Верю, что если искренние пошлю всё это вам то вы улыбнетесь будьте счастливы и чистого небо над головой вам*

[@661Justice]

I believe I have been scared into too many steps... boil the jars, boil the lids, boil the tongs, pressure cook at 10 pounds... This looks so much easier, and I see that because of the long cook time, sterilization is not an issue. Great video.

[@gladysma308]

1:28 4 kg chicken drumsticks, 4 tsp salt, black pepper, papika, 4 tbsp 4% acidity vinegar, 2:18 4 unions, a bunch parsley, cut, and 1 tsp salt, mix well, Bottling 4:35 canning method

[@rebelbecky276]

Here in the US we are repeatedly told that meat and veges must be pressure canned for safety against botulism. I have noticed in Europe everything is water bathed. This also how our ancestors did it before pressure canners were invented. A pressure canner is expensive and complicated equipment which discourages new canners. Everyone probably has a big pot to water bath in making it easier.

[@shelw.9565]

Thank you for your knowledge, with almost a half a million ppl watching this in four days, tell me a lot of folks are thinking the same thing. God bless.

[@user-rl5im1xe1s]

Благодарю за простой рецепт и уверена, что вкусно. Всем здравия и процветания, мирного неба над головой.

[@KarlEBrand]

Having been on the food manufacturing side for over 45 years in the US, with European roots, the methods prescribed are sound. Technically, high acid (vinegar), high salinity (the salt) are powerful preservatives. Add the water canning aspect, and the method is sound, because it provides a vacuum. Much like canning pickles, this method has been used for a long time. As she says, keep them in a cool place.

[@waynethiessen5186]

Here in Canada, nobody feels this type of canning is safe. My parents and grandparents preserved meat this way. I will try this method. Thanks for showing us your very effective method.

[@gayanekirakosyan1739]

Я всегда так консервирую и мясо, и курицу, и рыбу. Рыбу закатываю как натуральную (только соль и приправы), так и с добаалением томата. Отлично получается, без консервантов.

[@jadwigaadamczyk4414]

Rewelacja 👍 wygląda mega pysznie 😋👌 dziękuję za super przepis 🥰🌹

[@levalove88]

Мелисса, спасибо за идею! Приготовила сегодня. Взяла за основу ваш рецепт, но изменила на свой лад: готовила в банках по 0.5, брала куриные бедра, соль, черный перец и сухую аджику, а также чуть-чуть куркумы, зелень не добавляла. Получилось очень вкусно. Можно любые специи по вкусу добавить. Готовилось 5 часов. Следующими в очереди будут каши😃

[@boobooweezlz5764]

Humans were around a long long time before they were fridges ❤️❤️❤️

[@Spook1906]

This video just popped up in my feed, and I'm glad it did. It reinforces the fact that Human Beings across the globe are connected in so many ways without even realizing that fact. Canning foods with this method is commonplace in the southern US where I'm from. BUT...we do not "preserve" fresh meats such as chicken. I am definitely going to research this more...💯

[@vefametbexde8350]

Спасибо за рецепт! Курочка просто прелесть!

[@user-jd8mi2xu2n]

Попробовала по этому рецепту приготовить ВСЮ курицу. Приготовила две тушки, грудку отделила от костей и порезала на маленькие кубики. Получилось 5 баночек. А вот на вкус буду пробовать зимой)

[@Berr3631]

Brilliant idea especially for storing or if one lives off grid, rural settlements and just informative information..Many thanks..🇬🇧❤

[@radahristova1394]

Спасибо ! Я из Болгарии ! Я когда очистить хорошо мою и потом когда нет вода я жарю в солнечнье масло соль и черньй перец немножко лавровьй лист . Когда остьйт я полагаю в чистье банки закрьйваю и варю 2 часа. Но ваша идея харошая потому что та есть много приправьй и очень вкусно !

[@phyllismay4384]

My grandmother canned all her own meat, especially deboned whole chicken, and Venison that my grandfather hunted. I never got to see her process food like this except jellies and jams. Thanks for the tutorial.

[@user-nx2jp5nn4t]

Здравствуйте! Все ваши ролики просто супер! Спасибо большое за ваш труд и чудесные рецепты! Нет слов одни эмоции 👍👍👍👍👍👍👍👏👏👏👏👏👏👏🤗🤗🤗🤗🤗🤗🤗

[@forloveoftruth]

I personally would feel better about "pressure canning" chicken rather than a water bath canning process but I liked the seasoning that was used that chicken was packed in and will have to try it. 🙂

[@linc3336]

Вы для меня просто находка! Я люблю мариновать, солить и т. д, а вы просто кладезь новых идей! Спасибо!! Благослови вас Бог!

[@ayemyattmynn8137]

ကျေးဇူးပါ

[@MelissaMirFOOD]

БлагоДарю🙏

[@Gina-qc2xx]

Хорошая идея. Я так делаю чистое мясо на косточке очень даже заманчиво, плюс я люблю холодную курицу. Спасибо и успеха во всем.

[@user-jg9uk5jk1y]

Выглядит красиво, уверен и вкусно.

[@CajunPips]

I was skeptical but when the chicken was taken out the jar i wanted a piece! Amazing thanks youtube for the video suggestions

[@lifeinthecountrysidehome]

I can fruits and vegetables from my garden using the water bath method and it works great. we don't eat much meat but I will definitely try this to see how it turns out.

[@haydeemaldonado1733]

Me daría miedo meterle el diente a ese pollo después de un año, pero creo que voy a tratar ese procedimiento. Como anda el mundo con tanto conflicto no estaría de más aprender a preservar nuestros alimentos por largo tiempo. Gracias por compartir éste video, 👍.

[@user-kb5ex7jv8g]

Доброе время суток! Спасибо за видео и рецепт хранения ножек в банках. Все ясно и понятно. Молодец!

[@halinakimak4676]

Proponuję każde mięso moczyć w wodzie z soda oczyszczona np. mięso zalane zimną wodą i 1 pełna łyżka sody na min.30 min. Potem dokładnie wypłukac i odsączyć na sitku i wytrzeć ręcznikiem papierowym. O ile ktoś ma ozonator , to też można mięso ozonowac w wodzie. Taki sposób pozwala zmniejszyć ilość toksyn zawartych w mięsie , które jest dużo smaczniejsze i zdrowsze.... Przyznam się, że jeszcze nie przygotowywałam mięsa w słoiku. To jest dobry pomysł na zrobienie zapasu i na szybki obiad. Pozdrawiam z Polski.

[@nicholee3800]

I personally think this would be a great technique for someone. I’ve seen canning for fruits and vegetables but never meat. I thank you for sharing this. Always great to see and learn different techniques in the kitchen.

[@user-oi6xn7ge4d]

Большое спасибо за рецепт - представить не могла, что это возможно. Обязательно попробую приготовить❤️

[@SusanaCaplan]

Aqui no Brasil, para guardar a menos de 10°C, só na geladeira mesmo. Mas foi bom aprender a técnica.

[@tinykitchenbigflavor7142]

I can all the time, only I use a Pressure canner but I don’t like this method as well thank you for sharing

[@psocretes8183]

In the early seventies when I was a student, I used to work in a canning factory. This is basically how they cook and sterilize the food in the can. Interesting using glass with screw top though.

[@lordlem]

Умничка! Все чистенько, аккуратно, в перчаточках... Просто и понятно. Большое спасибо за полезный урок!!

[@janinakorzeniewska2857]

Dziękuję bardzo ❤️ Świetny przepis . Od teraz będę częściej robiła.

[@southsidecarly7427]

That’s amazing that the meat stays good! Thanks for sharing the video

[@user-hu9cn8ui6o]

КЛАССНЫЙ РЕЦЕПТ, СПАСИБО!

[@veritorossi]

This works in colder climates. My Grandmother used to do it and we kept everything a very cold basement in Hungary and later Poland. However, now I live in a warmer climate (Buenos Aires, Argentina) and that would not work here. In winter the coldest normally is close to 0ºC, but normally it's around 10ºC most of the winter and in summer it's 40ºC. Just have that in mind. We called it Pollo al Escaveche (you can do it with load of meats) but we do have to keep it in the fridge.

[@user-sb9ip2hw9i]

Моя мама так делала ,и даже со свинины,огромное спасибо,что напомнили,буду делать .Не бойтесь,делайте такую заготовку,если есть возможность.Украина.

[@MelissaMirFOOD]

👍😍🥰

[@brunolima6594]

Vem pro Brazil...

[@user-ch5de3gq4y]

А где хранить?

[@marionlewis555]

Great video, thank you for sharing. There was something that concerned me however. A couple of those lids the centers were already popped up, we've been taught that if the lids were that way that they need to be replaced..concerned and confused

[@user-of9tv9ho1r]

Хорошая тема!!мы обычно в духовке, в банках кролика так делаем!очень вкусно получается и на долгое время))

[@pamlgom]

Eu faço semelhante na panela de pressão por apenas uma hora, a partir do acendimento do fogo. Também em potes desse tamanho, coloco 145 Gr de feijão cru, acrescento água fria até 1 cm abaixo da borda, fecho com a tampa e coloco na panela de pressão com água até o nível recomendado pelo fabricante. Panela na trempe, acendo o fogo e marco o tempo. Para feijão preto, uma hora e quarenta minutos. Feijão vermelho ou outra cor, uma hora e trinta. Tenho usado uma panela Rochedo de 12 litros, que comporta 8 potes ao mesmo tempo. Findo o tempo de cozimento, espero pelo menos trinta a quarenta minutos para cessar a pressão da panela. Nunca acelere esse processo esfriando a panela com água fria. Abrindo antes desse tempo, corre-se o risco de um pote explodir devido a alta pressão interna.

[@malumaria808]

É sempre bom aprender, nunca sabemos qndo iremos precisar. Gratidão

[@mamiepomponette7037]

Simple et extrêmement bon 👍👍👍

[@user-nq5se2sc8v]

Смотрю и учусь,вдруг пригодится.Спасибо,всем добра и мира🤗

[@Lmilue]

I don’t know how this came up on my feed, but I’m glad that it did. Now, I’m hooked. I always enjoyed new knowledge of how to preserve food and saving on a budget. Thank you! 💕

[@andreeaf2565]

Wow. That looks so yummy. My mum does it with pork. I would definetly try it with chicken too.😋

[@keishadoc]

In the States, we do this with a pressure canner. It's called raw packing.

[@MaInesVa]

Gracias por compartir esta técnica de conservación de presas de pollo. Se ve delicioso.!!👍🏻🤗 saludos desde Cali Colombia.

[@user-qy5vx7mb7x]

Мы в России так же делаем. 👍 Можно не в кастрюле, а в духовке стерилизовать: t° - 110-120°C, 4 - 5 часов.

[@kelena19]

Muy buena ídea!! Felicitaciones🌷 y que oportuno!! Muchas Gracias💕💓👍

[@leesabryant8362]

This is simply amazing!!! My question is where do you get the jars from? Since everyone is getting into canning, the regular canning jars/lids are either not available or way too expensive! Thank you for this great recipe!!!

[@user-tn8ms3zw5y]

Спасибо за рецепт 😻

[@irekgood]

точно также делаю с говядиной и свининой 👍👍👍👍

[@rosatania1774]

O mais difícil é ter essa temperatura por muito tempo no Brasil 😉😉

[@bendonaldson9026]

Hello Rosa

[@mirandabrun2568]

Que buena tecnica para mantener alimentos conservados y cocinados, para mantener almacenados en tiempos difíciles.... Felicitaciones!! 💯👍💯👍

[@mairaukibayeva5628]

Спасибо большое. Буду делать, это точно. 👌👌👌

[@eunicepraxedes1881]

Amei a dica!😍

[@bendonaldson9026]

Hello Eunice

[@user-ow5oj9zj6e]

Замечательные рецепты, экономят время приготовления. Тушёнка домашнего приготовления всегда вкуснее, т.к. не применяются консерванты. 👏 👏 👏 👏 👏

[@barkosa.8960]

Vídeo excelente, pra o Brasil, 10 graus celsius o ano todo, só na geladeira.... E vamo de carne seca 👍🙂

[@user-ur5ry4fy5b]

Отличный совет!!! Благодарю!!!

[@johnfreire8292]

Gracias por compartir esa magnifica alternativa de conservación.felicidades !! Desde Ecuador.🌐

[@veveveverita521]

Excelent. Mulțumesc frumos. Am făcut și eu conservele cu peste(macrou) și au ieșit extra. Mulțumesc frumos de rețetă. Felicitari. Voi face și cu pui. Sarbatori de Crăciun și Anul Nou, 2022,cu sanatate, bucurie și belșug. La mulți ani. 😀♥️🎄🎇🎇🎇🎇

[@tatianaanatolievna8967]

Спасибо .Я ТАК ВАРЮ В СКОРОВАРКЕ 5 БАНОК С МЯСОМ . 1ЧАС 30 МИН. ВАРЮ ПОТОМ ВЫКЛЮЧИТЬ И НЕ ОТКРЫВАЯ КРЫШКУ ОСТАВИТЬ ДО ПОЛНОГО ОСТЫВАНИЯ КАСТРЮЛИ.ОТКРЫВАЕМ КРЫШКУ СКОРОВАРКИ В ПОДВАЛ БАНКИ.

[@mauriciotovar6275]

Melisa muchas gracias por su enseñanza y recetas, en mi concepto más que necesaria por la actual situación. Saludos desde Colombia 🇨🇴

[@trishamingin9003]

I was raised to be scared of chicken and how sick it can make us.... But as I get older.... I love learning this kind of stuff! This is wonderful! So good to know!!! Thank you!

[@marciagonzales5913]

Virão dias muito difíceis por aí .É uma ótima idéia para conservar por mais tempo. Farei uma maratona pelos teus vídeos para aprender mais . Muito obrigada! Saudações de São Paulo, Brasil !

[@MelissaMirFOOD]

🇧🇷❤❤❤❤❤❤

[@bendonaldson9026]

Hello Marcia

[@Nunyabezzwax]

Thank you, planting a vegetable garden this spring. I'm saving this recipe to my pin.😃

[@bernardabrandinogenuino8177]

Obrigada pela excelente docas! Vou fazer 💋

[@magorzata7698]

Wspaniały przepis dziękuję 💕

[@chowa5786]

Kiedy nie było lodówek nasze babcie peklowały w ten sposób każde mięso, myśmy przechowywali je w piwnicy pod podłogą w kuchni.Trudniej mieli Ci w mieście 😁

[@MelissaMirFOOD]

Tak👍

[@michelevolz7769]

Looks delicious!

[@user-zv8jf5ws9h]

Спасибо огромное за рецепт, супер 👍👍👍

[@make9567]

Waw ! Impressionnée , c la première fois que je vois ça , je ne connaissais pas ça . thank you for your recipe 💖

[@magdamattos6352]

Parabéns ..eu me lembro que minha mãe fazia isso com carne de porco. Na época não tínhamos geladeira. Ela guardava as carnes prontas numas latas. E durava por meses.

[@Petsublak]

Excellent video !!! I've been a chef fpr over 25 years, I love these techniques 💕 Many thanks for sharing👍

[@jocore83]

I won't lie, at first I thought this was gonna be gnarly...but I tried it, and it totally works 😁 I had some friends over and had them try it. When I showed them this vid they were floored! Thanks for the amazing content 🤗

[@MelissaMirFOOD]

😍👍

[@please.665]

I bet the vinegar makes for excellent fried chicken.

[@rociotoscano7455]

@@MelissaMirFOOD do you add water?

[@bffentertainment7848]

@@rociotoscano7455 I don't think so 🤔 Maybe that's why it's mentioned that the chicken gives off it's own liquid, it's own juice. I forget how they worded that on the video, but it was stated towards the end of the video.

[@s.i.williams2876]

Sounds great! I wish I could try. In my country the temperatures are too hot, definitely above 10° C. ☹

[@tidasium1785]

Holy smokes I've always heard about this but really never seen it until now. And like some other commenters we've always heard about the grandparents and great-grandparents putting meat in lard and keeping it in a non-refrigerated place. This was so entertaining I'm curious I actually want to try it.

[@dapurislami9940]

Thanks for the recipe mom 🤗

[@user-pg2yz7is7l]

Спасибо большое за видео молодец очень нужный рецепт

[@annakoc175]

Super pomysł. Moja babcia robiła podobne rzeczy, ale człowiek był za młody, by się tym interesować. Jeszcze raz dziękuję i pozdrawiam

[@user-ui1wb5nq9z]

А где летом можно найти место для хранения с температурой не выше 10 градусов? В холодильнике...Интересно, а сколько можно хранить при комнатной температуре? Хотелось бы знать, потому что рецепт понравился. Заранее благодарю за ответ.

[@bexicastiblanco2847]

👌 excelente ... en próximos días voy a dedicarme a hacer estas recetas ... a lo que le voy agregar etiquetas para saber .. cuando lo hice ... ( QUIERO SABER CUANTO TIEMPO SE CONSERVA EL ALIMENTO .. SIN ABRIRLO POR SUPUESTO ) 👍 GRACIAS ❤

[@gabrielafernadez910]

Me encantó su receta lo voy a preparar gracias por compartir sus conservas

[@ritadecassiac]

Que vídeo maravilhoso, obrigada pela dica, vou tentar fazer

[@dodoreceitas4855]

Amei suas dicas vou fazer obrigada 😊👏❤️🌹👏

[@bendonaldson9026]

Hello Dodo

[@ROC2010ROC]

HELLO RUSSIA!! I’m in South Louisiana in America!! I stumbled upon your video this evening and I am in awe of learning a different way to preserve chicken. I’m going to try it! Once the jar is opened you’ll have a lovely main dish. You then prep your sides while the chicken is warning. EASY🍗 Here in South Louisiana we like to make a gravy that is thickened with flour and served it over hot, freshly cooked white rice. The younger generation uses corn starch instead of flour these days because they say that the gravy taste better using the cornstarch to thicken it whereas the flour can bring out a ‘floury’ flavor. (Is that is a proper word? LOL) Thank you so very much for sharing such a delicious chicken recipe!! God bless you with a wonderful 2022! And may the Lord keep you safe from harm. If you don’t know Him as your Lord and Savior, I want to tell you that Jesus loves you so very much. Enough to die for you! If you were the only person living in this world today, He would’ve gone to the cross for you!! My prayer for you is that you’ll have an encounter with the Holy Spirit that will draw you close to God- even if you already know Him! Again- God bless you! Thanks again for sharing this fantastic recipe on how to preserve chicken!!

[@MelissaMirFOOD]

Hello!!! THANK YOU SO MUCH for your nice words! I do not live in Russia. On the shore of the Caspian Sea (border with Russia) I live in a country Azerbaijan. With this method, the people of Russia and the countries of the former Soviet Union have made and continue to make canned meat and fish. Thanks for watching!

[@danutaciepielowska4823]

Super . I dobra rada i to przydatne jest dziękuję . Więcej takich filmików. BRAWO

[@lenaw6172]

Домашняя тушёнка, спасибо за рецепт 😋👍

[@blissfulacresoffgridhomest2098]

Thank you so very much for this video. I love natural alternative ways to cook! Next time I can chicken I will use your recipe!

[@marjoriemartinezmartinez7966]

Excelente para guardar alimentos para los tiempos difíciles que están por venir muchas gracias

[@user-lf1og8oe7w]

Много интересного и полезного. Спасибо. Мы из Башкирии.

[@toneattt2789]

Ставлю в духовку на 1.5-2 часа и получается супер.

[@wandalipinska5069]

Dziękuję za przepis,super sposób na dłuższe przechowywanie.

[@vicentehernandezmoreno9403]

Excelente trabajo Muy bien hecho felicitaciones y Les mando saludos desde México

[@user-fw7ir7ur4s]

Огромное спасибо за рецепт

[@giselemai5152]

Aprendo tanto com vc! 🖒🖒🖒

[@krkyumurta1775]

Çok güzel mutlaka deneyeceğim👌👌