I Stopped Freezing My Meat — Try This CHEAP Old Grandma Method No Freezer Needed

📗 Get My Complete Kitchen Guides Here: https://margretmillerkitchen.com/ You fill the freezer to save money, then lose a whole shelf of it to freezer burn, forgotten packages, or one storm that knocks the power out. That happened to me in the blizzard of 1978. I carried about $200 of meat out to the curb in garbage bags, while the jars sitting on the shelf beside that freezer were perfectly fine without any power at all. In this video I walk you through the way I put meat up now: a real stove top pressure canner, lean tough cuts like chuck, round, pork shoulder and boneless chicken thighs, packed raw with one inch of headspace and no added liquid. I go through the numbers too, because this is the part you don't guess. Vent 10 minutes, 75 minutes for pints and 90 for quarts, 10 pounds of pressure near sea level, then let it cool down on its own and rest the jars 12 to 24 hours. I also tell you the wrong way I see every week online, the spoilage signs that mean you throw a jar out without tasting it, and when your freezer is still the better choice. Then I show you what's in the jar on a tired Tuesday night, when a quart of beef and a few potatoes become stew in 20 minutes. If you buy meat on sale and hate watching it go to waste in the freezer, this one is for you. CHAPTERS: 00:00 – The Blizzard That Changed Everything 01:19 – Jars On The Cellar Shelf 02:36 – What Your Freezer Really Costs 04:01 – Why Boiling Water Isn't Enough 05:31 – Best Cuts For Jars 06:58 – Raw Pack And Headspace 08:19 – Wiping Rims And Lids 09:42 – Venting The Canner 10:56 – Holding Pressure Steady 12:26 – Checking Seals And Storage 13:41 – Spoilage Signs To Watch 14:56 – Dinner From One Jar 16:17 – When Freezing Still Wins 17:42 – My Books And Next Steps #CanningMeat #PressureCanning #HomeCanning #FoodPreservation #OldFashionedKitchen #ButcherTips #RawPackCanning #PantryStaples #SaveMoneyOnMeat #NoFreezerNeeded