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A będzie jeszcze gorzej 😢

I water bath canned 7 jars of chicken leg quarters this week using Tanja recipes. Omg..they looked so pretty. I added onion, Parsley, garlic cloves and carrot slices. I'm going to do another batch this weekend with fresh Dill. I've made every single recipe Tanja has put out. I really love the texture and the taste. Had a visitor and I made a soup with the pork and vegetables and added some small noodles, with fresh rolls and cucumber Cilantro salad. She almost cried. She said it was the best soup she's had since her grandmother used to make for her. It took me 15 minutes to put everything together. Walla 😂

Welcome to the best channel ever. I've been here over a year and I've made every single recipe Tanja put out. Yes, you can absolutely can vegetables with meat. TANJA USES 9% VINEGAR. IN USA ITS NOT EASY TO FIND 9% VINEGAR as most sell 5%. So you would double it using the 5%. Here's the best solution. Buy online or Google a European market near you. I have found several Russian, Ukraine and polish markets in Philadelphia. Northern NY has a BELLS CORNER MARKET since the 60s or so. You're gonna learn alot on this channel about canning . Water bath canning is way more better than pressure canner. But if you're looking to can for less time, pressure canner is faster than water bath canning The benefits of water bath canning is the texture and taste is delicious vs pressure canner. You can always heat up your food for 10-15 minutes if you are worried about botulism. It will kill the bacteria ..thats with both techniques . I find it difficult to believe that chemicals that causes health issues are not banned from the FDA and yet tons of usa products are ban from Europe because of it. These recipes have been used for 100 years. My neighbor from Ukraine has been water bath canning all his life using jars with button lids and reusing jars from the store. As long as the rubber is good > 😊 He's almost 90 years old. Zero health issues other than reading glasses for small print. Think about that! Never heard about botulism. I had to explain it to him 😅

Ohh another awesome thing about Tanja recipes that I love is, you can make so many different dishes from one jar. You can make a soup just by adding noodles and broth. You can add whatever you like. You can add flour or starch to make a thick sauce and serve over rice. I've canned just meats for specific dishes like Spanish meals or American dishes. I canned 7 jars of chicken leg quarters this week. Omg..they look so beautiful. You gotta try Tanja recipe for that one. Just remember chicken with bone takes 5 hours once you get to rolling boil. And add 1 tablespoons of 9% vinegar or 2 tablespoons if 5% vinegar. Always clean the rim with vinegar before putting on your clean lids. I can't wait to can more this weekend 😂 They look so beautiful. I added onion and carrots with chopped Parsley.

Climate change is man made from their geoengineering formerly know as chem-trails.

botulism does not develop in acid enviroment... but, cook for 10 minutes at 80 celsius is security measure... because even if something go wrong, botulism poison is termal unstabile 👌

Limun stvara kiselu sredinu. U kiseloj srwdini se ne razvija botulizam. Kiselost u tegli mora biti

Bună ziua. Vă mulțumesc pt acest răspuns la comentariu. Vă doresc sănătate și o zi plăcută. Maica Domnului să vă ajute și să vă binecuvinteze. Amin.

Lemon juce is acid 2,5 pH... in jar must be

Just use beef instead of pork, it will be good

@@angelaonthego sounds good to me.

0.7l

all this food is good to consume up to 1 year. We did it regularly every year. But store it in basement or in some colder space. Our ancestors in Europe had basements or if you have garden you can dig hole in garden and made som storage space for food. Here on yt is plenty how to.....☺

​@@michk2245Thank you.