'WARNING! there are real risks of Botulism and Death with this method! If you try this at home do so at your own risk and consider these links below to inform your decision. https://www.mass.gov/service-details/botulism and the official USDA warning \" Pressure canning is the only recommended method for canning meat, poultry, seafood, and vegetables. The bacterium Clostridium botulinum is destroyed in low-acid foods when they are processed at the correct time and pressure in pressure canners. Using boiling water canners for these foods poses a real risk of botulism poisoning. If Clostridium botulinum bacteria survive and grow inside a sealed jar of food, they can produce a poisonous toxin. Even a taste of food containing this toxin can be fatal.\" The risk appears to be reduced if you fry the meat for 3 min before serving or boil it for 10min. and don\'t feed it to infants. Our Human bodies have become less resistant to bacteria over the past 50 years so what was a lower risk a generation ago, is a higher risk now. Please take the time to make an informed decision on this. There is also a higher risk of problems at higher elevations, so please look into that as well. I hope this helps and stay safe!!! OUR WEBSITE: https://www.rogersrigs.com & our NEW MERCH STORE!!!! COME CHECK IT OUT!!! https://store.streamelements.com/rogersrigs We might seem insane for doing this without a pressure canner, but our families have preserved meat (venison, beef, bear) for 3 generations with no ill effects....EVER!!! Roger goes through the process he does and this meat stays preserved for up to 2 years. One great thing is that if we lose power, we still have meat. Forget to take dinner out of the freezer? No problem. Pop a jar and make dinner in 10 minutes! This is Old-School Convenience Food! Not to mention DELICIOUS! THANKS FOR WATCHING! VIDEO LINKS Follow Up Video (Roger answers questions you guys brought up in the comment section of this video) https://youtu.be/E6rLo1h0zak PRODUCT LINKS Granite Ware Enamel on Steel 11.5-Quart Water Bath Canner with lid & Jar Rack https://amzn.to/3yygrth Rubber Ruler https://amzn.to/3saP734 Ball Secure-Grip Jar Lifter https://amzn.to/3yrQc7F Morton Canning & Pickling Salt (2-Pack) 4lbs https://amzn.to/3m4FvDf Ball 1-quart wide mouth canning jar https://amzn.to/3oVZdmq 1-Quart replacement rings https://amzn.to/3m6ioIu 1-Quart replacement lids https://amzn.to/3EXG9da OXO BREW Uplift Tea Kettle, Brushed Stainless Steel https://amzn.to/3ITe3Sw McCormick Montreal Steak Seasoning https://amzn.to/30pLECg News Theme by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/ Artist: http://incompetech.com/'
Tags: MEAT , canning , preservation of food , Homestead Skills , preserving food for winter , canning meat without a pressure cooker , canning food without a pressure cooker , canning meat for beginners , canning meats in jars , preserving meat in jars , preserving food in jars , preserving wild game , old ways to preserve meat , traditional ways to preserve meat , how to preserve meat in jars , preserving meat without a pressure canner , oldschool meat preservation , old school preservation methods
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