| (2023) Sent by James Steinle (Swanville, Minnesota) |
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| https://www.youtube.com/watch?v=bDH1r9qOHGs 6.09 MIN. VIDEO This is for those who do not have a pressure canner or who do not like to use one. (Note the USDA does not recommend water canning, however the video reports they have successfully used this method for three generations with no sickness. Other commenters report the same. Use your own good judgment.) SYNOPSIS Pack raw meat (like 1-inch cubes approx.) with a wooden spoon into a clean quart or pint jar up to top of shoulder level; getting airspace out; leaving just a little room at top. Add 3/4 teaspoon canning salt on top of meat before boiling. May also use onions in the raw meat to help flavor if desired; (MY thoughts: likely other things also if wanted, like garlic]. At 800 ft elevation, this guy boils 3 hours (start timing when it actually is a rolling boil). If significantly higher elevation, boil appropriately longer. Keep an extra supply of boiling water available to make sure boiling water always keeps above the lids as the bath continues. Always use boiled new lids; ring can be reused (wipe each lid, the ring with vinegar/water solution to kill any bacteria). After boiling make sure rings are tight. Let cool. Tap the lids a couple weeks later to make sure lids are still tight to the jar. If it moves or releases, the product may have to be discarded. Per comments below video, water bath canning can also be used for vegetables. ——————————————————————————————————– See James Steinle’s other articles at: Steinle, James – Church of God, Bismarck (church-of-god-bismarck.org) ——————————————————————————————————– |
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