@maggiegoossens1894
I'm 70 and I learned to preserve vegetables and fruits by water bath from my mother. We never did this with meats, I wonder why? But the last couple of years, I found this meat canning procedure online done by some East Europeans. I decided to try it myself and I am hooked! I don't have a pressure canner, soI still uses the old way. With success! I can fully agree with this beautiful young lady that canned meats are a lot tastier and tender than normal cooked meats, no matter how good your cooking is. Probably that is caused by the length of time it is cooked in the water bath or intense process in the pressure canner. It is delicious! Then I als want to congratuale this wonderful young woman on her speech! I am very hard of hearing, growing deaf and need headphones to understand what people are saying, plus being able to see their face. This lady has an impeccable articulation, speaks very clearly and slow enough for me to understand everything easily. BRAVO! So many young people don't know how to speak clearly anymore, they mumble, and are too lazy to move their mouths correctly. Also it is not taught in schools anymore, I know...🙄😒 So once more young lady, THANK YOU for making listening to you a joy! God bless you and good luck with your channel. I will be back for more. Good night from Flanders, Europe.🥰🙏
@reibersue4845
Those drippings browned on the bottom of the pan is exactly how I flavor my gravies.
@jacoleneiu3856
Beautiful. I prefer water bath. The texture and color. Delicious is right ✅️ Sharing this with my friends
@mikecollins8241
Deer season is coming/ here. and I have a bunch of tags (and a freezer) to fill.. and, as a single guy, the ability to save/ store my harvest is so critical... bottom line, I love this series ;)
@Bear-cm1vl
It's funny to hear the different uses of words like "gravy". I am originally from the wilds of North Carolina and what we called gravy was a starch thickened liquid which would not be safe for canning, but I never thickened the meat broth before canning anyway. Thank you for touching on the safety aspects of canning starch thickened gravy, HT.
@saundrawaugh1979
My grandma used to can venison stew beef and it was the best ever! Thanks for your videos
@tomjeffersonwasright2288
Back in the 1960s, our school cafeteria got some kind of canned meat from the government food program. A lot of kids hated it, and referred to it as "Mystery Meat". They called me crazy, because I loved it. I wish I could reproduce that canned meat in gravy. but all i know is that it had short fibers, great gravy, and was well cooked. It still makes me hungry thinking of it 60 years ago. I'll have to try your recipe. PS With my home dead center of the current major hurricane track, I am now watching your cooking large volume meat video again.
@Gardenbythebeach
You have just made my day ❤ I live in Australia and canning isn’t big over here but I’m learning so many thanks for sharing your experience with me.
@jtacree8510
I love watching your videos, I’m a grandpa of 5 kids and ten grandchildren and two great grandchildren, I’m 69 get around pretty good, GOD bless
@chrisknauss6727
This content is pure quality Extremely helpful and practical. Been binging on her older videos. Totally legit channel.
@kathryncarty1629
I'm doing this right now for my first time. Looking forward to the outcome! ❤
@greenman4508
Looks delicious. Downloaded for later. One pastor Amon many who was against preparing for self sufficiency, said mres are poison because of the preservatives so it’s a bad idea anyway. I’ve never bought a military mre, but this kind of thing is exactly what we need to feed our families. It’s a great way of cooking a ton of food now for many meals down the road… no emergency needed.😊🙏🏻
@gregorythomas333
I could almost smell that cooking...now I'm hungry :)
@subdrvr
I smell a “Kitchen Hints & Tips” book coming some day! Glad to see his mug in the video. Another fine video, I could almost smell it on the table!
@karlaberger-montgomery
I very much appreciate how down to earth you are in your videos. You make things so easy for me to understand & don’t intimidate me while I’m ill & can’t think or function well. I would love a book if you ever write one so I can always have directions handy. You have a God given gift. Thanks for being my blessing.❤
@cindybodnaranderson300
New subscriber here. You've taught a 65 year old what to do with the top fat layer! ❤
@Fritz0616
You are one talented, skilled women!
@regretta1000
So glad I found your channel! Thank you!
@Sabbathissaturday
I like to brown meat, add mushrooms, onions, garlic and red wine. Then can it up. So so good! ❤❤
@Theoriginalurbanbuffalo