The 1890s American Skill of Canning Meat Without a Pressure Cooker.
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YouTubeAmerican Survival
The 1890s American Skill of Canning Meat Without a Pressure Cooker.
American farm families in the 1890s preserved cooked chicken, pork, and beef in glass Mason jars using an open water bath canning method before pressure canners existed. They packed hot cooked meat tightly, poured boiling broth over it, sealed the lid, and processed jars in boiling water for three hours. The USDA later determined this method ...
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