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Awesome!!

Brilliant, thanks for this 🥰 Can I ask what the size is of your can? I want to buy one the same!!

''We'', me & mine, we water bath can. You've just prompted me to go out and purchase me a big ol crawfish pot and burner! Thank you for that and the video! GOD Bless you and yours.

I purchased a Pressure Canner, never used it as I am intimidated by it. I prefer Water Bath … love your video, thank you so much!!! BLESS YOU!

Another HELPFUL video. Thanks! ♥

Thanks so much for sharing this info... I grew up canning this way and still do!! Been feeding my family for years "Regular Canning" not Rebel canning anything... so tired of being Villanized for canning the way that has been done for over 200 years.. blessings

THANK YOU FOR THE HONESTY! I'm 63 and grew up in a country family where 5 of us lived from year to year on water bath canned fruit and vegetables as did our relatives and neighbors. I never knew anyone who became ill or died from eating it. I do use both methods and preserve about 90% of my food every year. I often hear, "a water bath canner can't reach a high enough temperature to kill bacteria and properly preserve food". Boiling water is the same regardless of method, too high of temperature will cause the jar to crack or explode. All the pressure canner does is bring up the temp faster, not higher! A pot of water will boil faster with a lid on it. If you pay attention to the time involved with bringing a pressure canner up and allowing it to vent steam for the recommended time, then waiting for the pressure to build, and after processing, waiting for the pressure to drop naturally, it takes far longer to finish the process than people might expect compared to water bath. It does take less time, but it all takes time. Most of the issues caused with water bath canning are like most everything else, not an error of the method, but an error by the person! I just water bath canned 12 quarts of homegrown Honeycrisp and Gala apples. Had I of used the pressure canner, I would have had applesauce instead of slices! God Bless you and your family, thank you again for bringing sanity to RUclips!😂

You can also salt cure it.

I didn't see any recipe. How much do you fill jars, do you add salt, etc. I saw something flash on the screen, but my data is low and it was blurry. Was that the recipe??

Can you tell what size pot you are using? Thank you for your video, very informative!

Do you add vinegar to your jars?

If you are doing multiple batches pressure canning does not save time because you have to wait for cool down before you can remove jars an add a fresh batch, plus most people do not have the equipment to do large batches of pressure canning. Botulism is caused from the toxin produced by the bacteria growing in a oxygen free environment. The bacterium can not live in an acid environment like an adult stomach and the toxin if present is destroyed by boiling. Just a little more info to add to your excellent video.

Big believer in canning, don't be scared, be safe by reheating thoroughly but don't underestimate botulism. It has a 60% fatality rate, including in adults and when I had it in the Marines in Somalia (from a cold MRE, not canned food) it almost killed me. I had a great immune system and was in better shape at that time than most Americans. So, respect the enemy (bacteria), and defeat it by thoroughly reheating your food.

Where did you get the sourdough bread basket?

Old Man of 70 years old and grew up living on a large farm we grew 90% off all our food so we did a lot of canning at the end of the growing season , So thank you for this video every one needs to know how to do this in these crazy times and BLESS YOU AND YOUR FAMILY !!!

Awesome info

Thank you, you took the complicated out, so helpful ❤

Do you add water during the 3 hours as it would evaporate?

" feed our wood into "

Great info. The Amish have been doing it for years, it's good that we know more of these traditional methods! That being said I never thought of doing it in such a massive pot. I was shocked to see it could hold 2 cases of quart jars! What size pot is that? Does two tiers of jars impact the cook time? Would you be willing to do a video where you actually die this process over an open fire? Is it possible that an open fire could get too hot? Or have other unique challenges?

Excellent! Question: Would you add any salt to each quart and how much? Thanks so much for the video!

So proud of you for making this video 👏👏 it amazes me how people will post negative comments here in America but then they watch overseas RUclips channels and post like with beautiful comments

very good

❤❤❤ 🕊️

Good info and good video. I really like your big pot. I have been watching Ruth Ann "Homesteading with the Zimmermans ", she and her husband was raised older Mennonite, she has alot of really good video's also.

How many quart is your pot, and what is the inside dimension at the bottom? Thank you

Thanks!

A big THANK YOU!!

I am in a retirement leased land community and they dont allow outdoor fires. I also have a generator, but have had lots of meat thaw when an upright freezer door was not completely closed, so this could be helpful. Can this be done on a stove top in a large spaghetti pot?

Have you done this? You mentioned, "I would do this". But have you done it personally? Thank you for offering this info. Only 11 cases of Botulism documented since 1920's from home canned food.

Please tell me what your jar sealer is, you said yours was battery and has a recharger in it! The one one Amazon says it is electric???

I made meat like this before Y2K. However, the recipe I got from my Amish friend had me boil the jars full of meat for 8 hours.

I see your chickens are like .INE. Like to be heard lol

Thank you for sharing. This was very helpful.

Thankyou very much for sharing this extremely useful info!! I take it you used an oxygen absorber packet in each jar, as I thought I saw?? You "speak my language" as I had concerns relieved by the detail information you gave & not all do share!

FD who approved? Who the *** are they?

Hi thanks for the Great tip god Bless you and your Family may you always walk in the light

Buy a generator, it will keep your freezers going, giving you more time to save your food stuff, you will need plenty of canning jars. It would be better to do this now and not wait until the last minute. Also what happens if you do not have enough canning jars?

YES! I am so glad that you put this information out there! We've been doing this for a very long time and it always freaks people out until you explain that they didn't have pressure canning in the US until around the 1920's Before then...and still to this day...water bath canning has been perfectly safe and much easier than using a pressure pot...it just take longer :)

That seems like a long time for pickles. We pull ours as soon as the water boils, so we don't lose the crispness.

Excellent!

Thank you for sharing your knowledge, excellent information. May GOD surround your home with His Divine Protection and bless you, family and pets with excellent health.🙏💚💙💜💝🖤❤️🤍🙏

Link to pot please

Yay! I knew it! I was thinking the other day that: "There was no pressure cooking in the old days, how did they do it?" Thank you! 😃👍

This is good info but man it is hard to change an idea or belief. I don't like to heat my meat quite often as I like to use it for sandwiches or just eat it cold with my veggies. I love having my home canned meat for good food fast. Thanks for the video.

Excellent information. I'll be passing this along. Hurricane prep time and this should be on everyone's list.

Awesome!

Good video

Another very useful video ..and timely as I just received a bunch of cinder blocks. Thanks!

could you do this in a convection oven? or would that just cook them? and I love the cheap fix with the cheap trays. Keep up the work but don't forget to take a little time for yourself.