Without refrigerator! I keep the
HTML-код
- Опубликовано: 10 дек 2021
- Thank you for watching ❤ Like, SUBSCRIBE OUR CHANNEL. To receive alerts about our new recipes, click on the bell - it is located next to the red SUBSCRIBE button
✅Meat and fish dishes (all recipes) ➡️ • Delicious Meat Recipes...
✅Conservation (all recipes) ➡️ • CANNED / Заготовки на ...
___________
RECIPE:
Chicken meat - 4 kg.
Salt - 4 tsp
Black pepper
Paprika
Vinegar (4%) - 4 tablespoons
Onions - 4 pcs.
Parsley - 1 bunch.
____________
🔴With this method, the people of Russia and the countries of the former Soviet Union have and still continue to make canned meat and fish.
🔴Warning ❗❗❗
✅ The lids of the jars must be tightly closed! Air must never get inside!
✅ Storage conditions must be correct.
In hot climates, most houses (in the ground) have cool basements underneath. We keep it there.
❗❗❗ Failure to follow these instructions may damage the product. 
Развлечения
this is just one lie in Canada/US likes to keep us scared. Because then we dont need to buy their canned food.Thank you for all your videos💛❤⚘🙂
Thank You so much🙏🏾
Perfect 👍
Brasil
Temperature not exceeding 10C .. so basically, unless you have a cold basement year round which doesn't happen in most locations of the US, you need a refrigerator anyway.
Here in Canada, nobody feels this type of canning is safe. My parents and grandparents preserved meat this way. I will try this method. Thanks for showing us your very effective method.
Having been on the food manufacturing side for over 45 years in the US, with European roots, the methods prescribed are sound. Technically, high acid (vinegar), high salinity (the salt) are powerful preservatives. Add the water canning aspect, and the method is sound, because it provides a vacuum. Much like canning pickles, this method has been used for a long time. As she says, keep them in a cool place.
*Здравствуйте.Если Вы читаете мое сообщение и вам сейчас грустно или в сомнениях, может болеете. Знайте я желаю вам счастья,здоровья,любви и исполнения желаний Верю, что если искренние пошлю всё это вам то вы улыбнетесь будьте счастливы и чистого небо над головой вам*
Humans were around a long long time before they were fridges ❤️❤️❤️
Here in the US we are repeatedly told that meat and veges must be pressure canned for safety against botulism. I have noticed in Europe everything is water bathed. This also how our ancestors did it before pressure canners were invented. A pressure canner is expensive and complicated equipment which discourages new canners. Everyone probably has a big pot to water bath in making it easier.
I believe I have been scared into too many steps... boil the jars, boil the lids, boil the tongs, pressure cook at 10 pounds... This looks so much easier, and I see that because of the long cook time, sterilization is not an issue. Great video.
Мелисса, спасибо за идею! Приготовила сегодня. Взяла за основу ваш рецепт, но изменила на свой лад: готовила в банках по 0.5, брала куриные бедра, соль, черный перец и сухую аджику, а также чуть-чуть куркумы, зелень не добавляла. Получилось очень вкусно. Можно любые специи по вкусу добавить. Готовилось 5 часов. Следующими в очереди будут каши😃
Thank you for your knowledge, with almost a half a million ppl watching this in four days, tell me a lot of folks are thinking the same thing. God bless.
I personally would feel better about "pressure canning" chicken rather than a water bath canning process but I liked the seasoning that was used that chicken was packed in and will have to try it. 🙂
My grandmother canned all her own meat, especially deboned whole chicken, and Venison that my grandfather hunted. I never got to see her process food like this except jellies and jams. Thanks for the tutorial.
Благодарю за простой рецепт и уверена, что вкусно. Всем здравия и процветания, мирного неба над головой.
I personally think this would be a great technique for someone. I’ve seen canning for fruits and vegetables but never meat. I thank you for sharing this. Always great to see and learn different techniques in the kitchen.
Proponuję każde mięso moczyć w wodzie z soda oczyszczona np. mięso zalane zimną wodą i 1 pełna łyżka sody na min.30 min. Potem dokładnie wypłukac i odsączyć na sitku i wytrzeć ręcznikiem papierowym. O ile ktoś ma ozonator , to też można mięso ozonowac w wodzie. Taki sposób pozwala zmniejszyć ilość toksyn zawartych w mięsie , które jest dużo smaczniejsze i zdrowsze....
Przyznam się, że jeszcze nie przygotowywałam mięsa w słoiku. To jest dobry pomysł na zrobienie zapasu i na szybki obiad.
Pozdrawiam z Polski.
Умничка! Все чистенько, аккуратно, в перчаточках... Просто и понятно. Большое спасибо за полезный урок!!
Rewelacja 👍 wygląda mega pysznie 😋👌 dziękuję za super przepis 🥰🌹
Brilliant idea especially for storing or if one lives off grid, rural settlements and just informative information..Many thanks..🇬🇧❤
HELLO RUSSIA!!
I’m in South Louisiana in America!!
I stumbled upon your video this evening and I am in awe of learning a different way to preserve chicken. I’m going to try it!
Once the jar is opened you’ll have a lovely main dish. You then prep your sides while the chicken is warning. EASY🍗
Here in South Louisiana we like to make a gravy that is thickened with flour and served it over hot, freshly cooked white rice.
The younger generation uses corn starch instead of flour these days because they say that the gravy taste better using the cornstarch to thicken it whereas the flour can bring out a ‘floury’ flavor.
(Is that is a proper word? LOL)
Thank you so very much for sharing such a delicious chicken recipe!!
God bless you with a wonderful 2022!
And may the Lord keep you safe from harm.
If you don’t know Him as your Lord and Savior, I want to tell you that Jesus loves you so very much. Enough to die for you! If you were the only person living in this world today, He would’ve gone to the cross for you!! My prayer for you is that you’ll have an encounter with the Holy Spirit that will draw you close to God- even if you already know Him!
Again- God bless you!
Thanks again for sharing this fantastic recipe on how to preserve chicken!!
Hello!!! THANK YOU SO MUCH for your nice words! I do not live in Russia. On the shore of the Caspian Sea (border with Russia) I live in a country Azerbaijan.
With this method, the people of Russia and the countries of the former Soviet Union have made and continue to make canned meat and fish. Thanks for watching!
Хорошая идея. Я так делаю чистое мясо на косточке очень даже заманчиво, плюс я люблю холодную курицу. Спасибо и успеха во всем.
Aqui no Brasil, para guardar a menos de 10°C, só na geladeira mesmo. Mas foi bom aprender a técnica.
This video just popped up in my feed, and I'm glad it did. It reinforces the fact that Human Beings across the globe are connected in so many ways without even realizing that fact. Canning foods with this method is commonplace in the southern US where I'm from. BUT...we do not "preserve" fresh meats such as chicken. I am definitely going to research this more...💯
Virão dias muito difíceis por aí .É uma ótima idéia para conservar por mais tempo. Farei uma maratona pelos teus vídeos para aprender mais .
Muito obrigada!
Saudações de São Paulo, Brasil !
🇧🇷❤❤❤❤❤❤
Hello Marcia
1:28 4 kg chicken drumsticks, 4 tsp salt, black pepper, papika, 4 tbsp 4% acidity vinegar,
2:18 4 unions, a bunch parsley, cut, and 1 tsp salt, mix well,
Bottling
4:35 canning method
Доброе время суток! Спасибо за видео и рецепт хранения ножек в банках. Все ясно и понятно. Молодец!
This is simply amazing!!! My question is where do you get the jars from? Since everyone is getting into canning, the regular canning jars/lids are either not available or way too expensive! Thank you for this great recipe!!!
Я всегда так консервирую и мясо, и курицу, и рыбу.
Рыбу закатываю как натуральную (только соль и приправы), так и с добаалением томата. Отлично получается, без консервантов.
Dziękuję bardzo ❤️ Świetny przepis .
Od teraz będę częściej robiła.
Большое спасибо за рецепт - представить не могла, что это возможно. Обязательно попробую приготовить❤️
In the early seventies when I was a student, I used to work in a canning factory. This is basically how they cook and sterilize the food in the can. Interesting using glass with screw top though.
Вы для меня просто находка! Я люблю мариновать, солить и т. д, а вы просто кладезь новых идей! Спасибо!! Благослови вас Бог!
ကျေးဇူးပါ
БлагоДарю🙏
This was perfectly acceptable for our grandparents and great grandparents and they often lived well into their 20s💪
Спасибо за рецепт! Курочка просто прелесть!
Que buena tecnica para mantener alimentos conservados y cocinados, para mantener almacenados en tiempos difíciles.... Felicitaciones!! 💯👍💯👍
Здравствуйте! Все ваши ролики просто супер! Спасибо большое за ваш труд и чудесные рецепты! Нет слов одни эмоции 👍👍👍👍👍👍👍👏👏👏👏👏👏👏🤗🤗🤗🤗🤗🤗🤗
Хорошая тема!!мы обычно в духовке, в банках кролика так делаем!очень вкусно получается и на долгое время))
É sempre bom aprender, nunca sabemos qndo iremos precisar. Gratidão
I'd do this with a pressure canner before a water bath. I'm not sure how safe a water bath would be but this was a wonderful video. I like the flavorings. I'd still feel safer with a pressure canner though.
I won't lie, at first I thought this was gonna be gnarly...but I tried it, and it totally works 😁 I had some friends over and had them try it. When I showed them this vid they were floored! Thanks for the amazing content 🤗
😍👍
I bet the vinegar makes for excellent fried chicken.
@@MelissaMirFOOD do you add water?
@@rociotoscano7455 I don't think so 🤔
Maybe that's why it's mentioned that the chicken gives off it's own liquid, it's own juice. I forget how they worded that on the video, but it was stated towards the end of the video.
Sounds great! I wish I could try. In my country the temperatures are too hot, definitely above 10° C. ☹
I don’t know how this came up on my feed, but I’m glad that it did. Now, I’m hooked. I always enjoyed new knowledge of how to preserve food and saving on a budget. Thank you! 💕
I was skeptical but when the chicken was taken out the jar i wanted a piece! Amazing thanks youtube for the video suggestions
Parabéns ..eu me lembro que minha mãe fazia isso com carne de porco. Na época não tínhamos geladeira. Ela guardava as carnes prontas numas latas. E durava por meses.
Выглядит красиво, уверен и вкусно.
Super pomysł. Moja babcia robiła podobne rzeczy, ale człowiek był za młody, by się tym interesować. Jeszcze raz dziękuję i pozdrawiam
Vídeo excelente, pra o Brasil, 10 graus celsius o ano todo, só na geladeira.... E vamo de carne seca 👍🙂
People should learn all this stuff, we're going to be needing this knowledge pretty soon. Thank you for sharing. Godspeed
Que vídeo maravilhoso, obrigada pela dica, vou tentar fazer
I am really really amazed by this
Замечательные рецепты, экономят время приготовления. Тушёнка домашнего приготовления всегда вкуснее, т.к. не применяются консерванты. 👏 👏 👏 👏 👏
I was raised to be scared of chicken and how sick it can make us.... But as I get older.... I love learning this kind of stuff! This is wonderful! So good to know!!! Thank you!
Gracias por compartir esta técnica de conservación de presas de pollo. Se ve delicioso.!!👍🏻🤗 saludos desde Cali Colombia.
Смотрю и учусь,вдруг пригодится.Спасибо,всем добра и мира🤗
Kiedy nie było lodówek nasze babcie peklowały w ten sposób każde mięso, myśmy przechowywali je w piwnicy pod podłogą w kuchni.Trudniej mieli Ci w mieście 😁
Tak👍
Dziękuję za przepis,super sposób na dłuższe przechowywanie.
Eu faço semelhante na panela de pressão por apenas uma hora, a partir do acendimento do fogo. Também em potes desse tamanho, coloco 145 Gr de feijão cru, acrescento água fria até 1 cm abaixo da borda, fecho com a tampa e coloco na panela de pressão com água até o nível recomendado pelo fabricante. Panela na trempe, acendo o fogo e marco o tempo. Para feijão preto, uma hora e quarenta minutos. Feijão vermelho ou outra cor, uma hora e trinta. Tenho usado uma panela Rochedo de 12 litros, que comporta 8 potes ao mesmo tempo. Findo o tempo de cozimento, espero pelo menos trinta a quarenta minutos para cessar a pressão da panela. Nunca acelere esse processo esfriando a panela com água fria. Abrindo antes desse tempo, corre-se o risco de um pote explodir devido a alta pressão interna.
Melisa muchas gracias por su enseñanza y recetas, en mi concepto más que necesaria por la actual situación.
Saludos desde Colombia 🇨🇴
Gracias por compartir esa magnifica alternativa de conservación.felicidades !! Desde Ecuador.🌐
Excelente receta de conservación de presas de pollo ....genial...!!! Se le agradece la entrega para mantener nuestros alimentos por larga duración.....es muy valorable sobre todo en estos tiempos....." Felicitaciones " de mi país Chile..... gracias.
Me daría miedo meterle el diente a ese pollo después de un año, pero creo que voy a tratar ese procedimiento. Como anda el mundo con tanto conflicto no estaría de más aprender a preservar nuestros alimentos por largo tiempo. Gracias por compartir éste video, 👍.
Excellent video !!! I've been a chef fpr over 25 years, I love these techniques 💕 Many thanks for sharing👍
Excelente para guardar alimentos para los tiempos difíciles que están por venir muchas gracias
Adoro dicas para uma futura emergência. Estamos no século do princípio das dores e em breve precisaremos de estoque de alimentos. Aqui no Brasil cozinhar por 6 horas tá difícil pois o botijão há R$ 100,00 é complicado. Faria na lenha ou álcool comprado no Posto de gasolina, dura mais tempo que o álcool comum.
Yay! just in time for the planned food shortages and great reset.
Seriously though thank you! ♥️
Annemde konserveleri bu şekilde yapıyor tarif için teşekkürler 🌹
Wspaniały przepis dziękuję 💕
That’s amazing that the meat stays good! Thanks for sharing the video
Obrigada pela excelente docas! Vou fazer 💋
Super . I dobra rada i to przydatne jest dziękuję . Więcej takich filmików. BRAWO
Holy smokes I've always heard about this but really never seen it until now. And like some other commenters we've always heard about the grandparents and great-grandparents putting meat in lard and keeping it in a non-refrigerated place. This was so entertaining I'm curious I actually want to try it.
I can fruits and vegetables from my garden using the water bath method and it works great. we don't eat much meat but I will definitely try this to see how it turns out.
Домашняя тушёнка, спасибо за рецепт 😋👍
Muy buena ídea!! Felicitaciones🌷 y que oportuno!! Muchas Gracias💕💓👍
Wow. That looks so yummy. My mum does it with pork. I would definetly try it with chicken too.😋
КЛАССНЫЙ РЕЦЕПТ, СПАСИБО!
Amei a dica!😍
Hello Eunice
Excelent. Mulțumesc frumos. Am făcut și eu conservele cu peste(macrou) și au ieșit extra. Mulțumesc frumos de rețetă. Felicitari. Voi face și cu pui. Sarbatori de Crăciun și Anul Nou, 2022,cu sanatate, bucurie și belșug. La mulți ani. 😀♥️🎄🎇🎇🎇🎇
Se a temperatura para armazenagem não pode passar de 10 graus, então é preciso armazenar em geladeira porque a temperatura ambiente nos trópicos é muito superior, inclusive na europa fora do inverno. É isso mesmo?
точно также делаю с говядиной и свининой 👍👍👍👍
This works in colder climates. My Grandmother used to do it and we kept everything a very cold basement in Hungary and later Poland. However, now I live in a warmer climate (Buenos Aires, Argentina) and that would not work here. In winter the coldest normally is close to 0ºC, but normally it's around 10ºC most of the winter and in summer it's 40ºC. Just have that in mind. We called it Pollo al Escaveche (you can do it with load of meats) but we do have to keep it in the fridge.
I can all the time, only I use a Pressure canner but I don’t like this method as well thank you for sharing
Thank you so very much for this video. I love natural alternative ways to cook! Next time I can chicken I will use your recipe!
Попробовала по этому рецепту приготовить ВСЮ курицу. Приготовила две тушки, грудку отделила от костей и порезала на маленькие кубики. Получилось 5 баночек. А вот на вкус буду пробовать зимой)
Thank you, planting a vegetable garden this spring. I'm saving this recipe to my pin.😃
Excelente trabajo Muy bien hecho felicitaciones y Les mando saludos desde México
I like this! Looks tasty and Great idea to have emergency - Also Great idea to prep for Hurricane season
Курочка домашняя так аппетитно все выглядит, Спасибо
Gracias muy buena enseñanza
O mais difícil é ter essa temperatura por muito tempo no Brasil 😉😉
Hello Rosa
Спасибо ! Я из Болгарии ! Я когда очистить хорошо мою и потом когда нет вода я жарю в солнечнье масло соль и черньй перец немножко лавровьй лист .
Когда остьйт я полагаю в чистье банки закрьйваю и варю 2 часа.
Но ваша идея харошая потому что та есть много приправьй и очень вкусно !
Спасибо большое. Буду делать, это точно. 👌👌👌
Отличный совет!!! Благодарю!!!
In the States, we do this with a pressure canner. It's called raw packing.
Waw ! Impressionnée , c la première fois que je vois ça , je ne connaissais pas ça . thank you for your recipe 💖
Мы в России так же делаем. 👍 Можно не в кастрюле, а в духовке стерилизовать: t° - 110-120°C, 4 - 5 часов.
Thanks for this . Fascinating. We have lost so many skills.
I wish to give this a go . 🇬🇧
Моя мама так делала ,и даже со свинины,огромное спасибо,что напомнили,буду делать .Не бойтесь,делайте такую заготовку,если есть возможность.Украина.
👍😍🥰
Vem pro Brazil...
А где хранить?
Thats knowledge they should teach us in school. Fantastic video!
Me Encanto Felicidades!👏👏👏👏👍🌟🌟🌟🌟🌟🎉🤩🎊🪅😍❤️🎊🪅🎉🎊🌟🤩🇲🇽
Me encantó su receta lo voy a preparar gracias por compartir sus conservas
Ellerinize emeğinize sağlık Hayırlı akşamlar eskidende Bu yöntemle yapıyorlar dolap yoktu çok güzel bir yöntem harika olmuş Afiyet olsun