For New canners!!!

[Abigayle]

Please beware that just because they show it on U-Tube and it looks great and easy, that does not make it right!  This week, there are several new ones from women, where the process is translated.  I saw one for cheese dumplings, etc, using an unusual method.  It looked safe.
Others were water bathing meat.  Please do not do this?  They also processed for fifteen minutes....NEVER!!!  During a crisis is an especially bad time to use new methods you, or a trusted friend/relative has not used.  Use your canning books,  I am begging you!  They also show canning in a pot without covering the jars.  If anyone has used any of these and you are still kicking,  let us know.  I would love to be proven wrong!
We drank my homemade Bloody Mary mix this week, for breakfast, with French toast. I made it a year ago, using everything from the homestead, including horseradish.  We didn't make them "high octane", so we could put in a full day.  Diane Devereaux, my preservation expert, has the recipe.  It's amazing. I know you get tired of my talking about her...Chef, Prepare, Gourmet canner...what a woman!

[RWS]

I have a cart on BePrepared.com with the meals you mentioned (BeyondOutDoors) because I could not find them on MyPatriotSupply.com.  I looked again and found the sale.  These will be good to keep a couple in the truck,car and several in the camper.  I also used to use Mountain House Years & years & years ago when hiking the AT with my teen age sons.

Canning methods.  I most always use a pressure canner but never fill the water up over the jar tops.  I just take it up in PSI and hold.  It goes up a lot quicker with less water.  I have been doing this for over 40 years.  My wife uses the hot water boiler on fruit.  When I use the canner on pears or peaches they get all soft and squishy.  Then when the wife uses them in a pie, ect.  I get fussed at because they are soggy.

[Ravenwood1950]

I must have missed the link to the Beyond the Outdoors?? Can someone direct me to it please?
Thanks
Ravenwood

Found it. 🙂

[RWS]

https://www.mypatriotsupply.com/collections/short-term-food-storage

Wait for the page to fully load, then scroll down.

https://www.beprepared.com/collections/beyond-outdoor-meals

[Abigayle]

R.W.S.  I only use about four inches in my pressure canner.  These woman were using a water bath and the water didn't begin to cover the jars.  One only. cooked meals in a jar,  containing meat, for fifteen minutes.  One was pouring boiling water over fruit, two times,  then sealing.  She said it kept for a year.  This appeared to be low acid fruit, by the way. 
I will try to find the sale on Beyond.  If using the sausage one, add 1/4 more water to the bag.  Let it sit about 30 seconds longer.  I use a full boil pour.
I have been canning since 1999, but did some canning earlier, just simple stuff.
I was a city girl.  My mother taught me how to open very complicated department store boxes.  She did teach me to clean, no cooking, no baking, but man, that house was clean.