Amish Canning
Emergency Water Bath Meat
Canning meat with water bath method
Use this meat for soups or stews that you will be boiling or simmering before eating. Boil 10 min.
https://www.youtube.com/watch?v=3u721gZmHxU
½ tsp – if using season-all or 1/2 Tb salt per qt.
½ tsp season all or other seasoning per qt
¼ cup water
Pack meat down and leave 1” head space
Wipe top of jar with vinegar
Finger tight lid
Cover jars with water and bring to hard boil –start timer and keep at hard boil for 3 hrs. if water level falls replace with boiling water. At least 212 degrees needs to be reached.
Tips:
Boil, water bath and even pressure can or regular can food 10-20 min.
Always use a rack or towel at bottom.
Timing starts with rolling boil.
Meats must be thawed before canning.
Lids are finger tight only.
Water over the lid, for sure for meat. 1 inch of water for meat may not be enough moister in meat.
½ Tb salt to meat, and maybe a ½ Tb of vintage to veg.
Pre-cook chunks of meat with gravy and pack hot.