For centuries, Amish communities have preserved food without the need for refrigeration, passing down ancestral techniques from generation to generation. Today we present one of its most surprising practices: the storage of meat in glass jars without electricity.

This technique is not only effective, but also safe if followed carefully. If you want to see how to do it, watch the following

How the Amish Store Meat

Materials needed:

• Clean glass jars with lids (mason jar type)
• Baking sheet or a large pot for boiling
• Clean rags
• Oven Mitts
• Knife and cutting board

Main ingredients:

• Fresh pork belly or bacon
• Beef (shoulder) or pork (shoulder steak)
• Salt
• Garlic powder, pepper, paprika, ground coriander, thyme, bay leaf
• Vinegar (9%)
• Onion
• Lard (optional, to preserve in fat)

Step-by-step procedure:

1. Baked bacon preserve:

1. Cut the bacon into thin pieces.
2. Mix salt, garlic powder, pepper, paprika, coriander, thyme and crushed bay leaf.
3. Bread each piece of bacon with the spices.
4. Place the bacon in clean jars without compacting too much.
5. Place the lids unclosed completely and place the jars in the cold oven.
6. Heat the oven to 200ºC until the fat boils, then reduce to 120ºC for 90 minutes.
7. Close the lids with gloves while the jars are hot and let cool.
8. Store in a dark and cool place.

2. Canned meat in its juice:

1. Cut the beef into chunks.
2. Mix with salt and sliced onion.
3. Fill jars with peppercorns, bay leaf, onion and meat.
4. Add a teaspoon of vinegar per jar.
5. Clean the edges, close with a new lid.
6. In a pot, place a rag at the bottom, add the jars and cover with water.
7. Cook 4 hours from boiling water, then let cool gradually.

3. Canned meat in fat:

1. Season pork fillets with salt.
2. Fry them in lard until they are 90% cooked.
3. Place in jars and cover with hot melted fat.
4. Clean the edges, close and pasteurize in a pot of hot water for 45 minutes.
5. Let cool and store in a dark place.

Tips and Advice:

• Do not reduce salt or vinegar: they are essential for conservation.
• Check the seal: The center of the lid should sag when cooling to ensure vacuum.
• Avoid using damaged reused jars or deformed lids.
• Solidified fat acts as a natural seal and barrier against bacteria.
• These preserves last more than a year if stored correctly.

With these techniques, you can prepare ready-to-eat meat at any time, ideal for emergencies, travel, or simply to pursue a more self-sufficient life Amish style.