Trying a 1934 AMISH Survival Jar - Meat and Rice

There is a jar the Amish were putting up back in 1934, meat and rice sealed into plain glass, that folk swear could sit on a cellar shelf and outlast any modern army ration. A single jar cost about three dollars to make and was said to feed a family for days. But before anything else, hear this plainly, because it is the whole reason this video exists. The old way of keeping this jar on a shelf is not safe, and following it to the letter can kill a grown man. This is a piece of history and a lesson in why the old method was dangerous, not a storage method to copy. Read the safety part below before you so much as pick up a jar. In this video, a cook of fifty years makes the 1934 jar, tells the true story of why the Amish ate from a full shelf while towns went hungry, and stops the film at the one step that turns this jar from a hot dinner into a poison. You will discover: ✓ Why the Amish ate from a cellar shelf through the Depression while cities stood in bread lines ✓ Why pork, and why the fattiest neck and shoulder went into the jar ✓ Why searing the meat hard is the difference between deep flavour and grey mush ✓ Why the onion and carrots work like little batteries of flavour in the jar ✓ Why you layer the rice and never fill the jar to the brim ✓ Why a single smear of fat on the rim can make a seal fail ✓ The one bug that grows in a sealed jar of low-acid meat, and why it leaves no warning ✓ Why four hours of hard boiling was never actually enough to make it safe ✓ The single tool the Amish never had that finishes the job their method started Now the safety, and this is not optional. A jar of meat and rice is low in acid, and the bug that grows in low-acid food with no air is Clostridium botulinum. Its toxin has no smell, no taste, and no bubble to warn you, and it can be fatal. A pot of boiling water, even for four hours, never gets hot enough inside a sealed jar to kill the spores, because boiling tops out at 212°F and the spores need about 240°F. The only thing in a home kitchen that reaches that is a pressure canner. So do not store meat and rice on a shelf this way and eat it months or years on. If you want to can meat for storage, use a pressure canner and follow modern tested USDA times to the letter. If you just want the meal, cook the jar fresh and keep it in the freezer, which stops the danger cold. That is not throwing out the old way. It is finishing the job the old way started, with the one tool they never had. Here is the part worth keeping, once the jar is made safely. The real treasure was never the jar. It was knowing fat, salt, acid, and heat, the four honest things a poor kitchen always had, and knowing exactly where their limit is. Being the sort of person who can put a hot meal in front of the people you love out of three dollars of pork and rice, without ever once putting them in danger, is a strong place to stand. The Amish were not fools and they were not preppers. They were careful people who wasted nothing and knew where the edge was. Tell us in the comments whether you ever ate something your grandparents put up themselves, and who taught you how, and what you keep on your own shelf for a hard week. #FoodPreservation #Canning #FoodSafety #AmishCooking #GreatDepression #PressureCanning #OldRecipes #Preparedness #Homesteading #CookingFromScratch