{"id":14888,"date":"2025-03-28T06:25:27","date_gmt":"2025-03-28T04:25:27","guid":{"rendered":"https:\/\/www.recipes-eng.top\/?p=14888"},"modified":"2025-03-28T06:25:27","modified_gmt":"2025-03-28T04:25:27","slug":"this-is-how-the-amish-store-the-meat-and-it-doesnt-spoil-for-years-no-refrigerator","status":"publish","type":"post","link":"http:\/\/www.recipes-eng.top\/?p=14888","title":{"rendered":"This is how the Amish store the meat and it doesn&#8217;t spoil for years! No refrigerator!"},"content":{"rendered":"\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"wp-block-paragraph\"><img decoding=\"async\" src=\"https:\/\/razafolklorica.com\/wp-content\/uploads\/2025\/03\/Amish-conservas.webp\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This technique is not only effective, but also safe if followed carefully. If you want to see how to do it, watch the following<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"Como_almacenan_carne_los_Amish\">How the Amish Store Meat<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Materials needed:<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Clean glass jars with lids (mason jar type)<\/li>\n\n\n\n<li>Baking sheet or a large pot for boiling<\/li>\n\n\n\n<li>Clean rags<\/li>\n\n\n\n<li>Oven Mitts<\/li>\n\n\n\n<li>Knife and cutting board<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Main ingredients:<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Fresh pork belly or bacon<\/li>\n\n\n\n<li>Beef (shoulder) or pork (shoulder steak)<\/li>\n\n\n\n<li>Salt<\/li>\n\n\n\n<li>Garlic powder, pepper, paprika, ground coriander, thyme, bay leaf<\/li>\n\n\n\n<li>Vinegar (9%)<\/li>\n\n\n\n<li>Onion<\/li>\n\n\n\n<li>Lard (optional, to preserve in fat)<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Step-by-step procedure:<\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">1. Baked bacon preserve:<\/h4>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>Cut the bacon into thin pieces.<\/li>\n\n\n\n<li>Mix salt, garlic powder, pepper, paprika, coriander, thyme and crushed bay leaf.<\/li>\n\n\n\n<li>Bread each piece of bacon with the spices.<\/li>\n\n\n\n<li>Place the bacon in clean jars without compacting too much.<\/li>\n\n\n\n<li>Place the lids unclosed completely and place the jars in the cold oven.<\/li>\n\n\n\n<li>Heat the oven to 200\u00baC until the fat boils, then reduce to 120\u00baC for 90 minutes.<\/li>\n\n\n\n<li>Close the lids with gloves while the jars are hot and let cool.<\/li>\n\n\n\n<li>Store in a dark and cool place.<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\">2. Canned meat in its juice:<\/h4>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>Cut the beef into chunks.<\/li>\n\n\n\n<li>Mix with salt and sliced onion.<\/li>\n\n\n\n<li>Fill jars with peppercorns, bay leaf, onion and meat.<\/li>\n\n\n\n<li>Add a teaspoon of vinegar per jar.<\/li>\n\n\n\n<li>Clean the edges, close with a new lid.<\/li>\n\n\n\n<li>In a pot, place a rag at the bottom, add the jars and cover with water.<\/li>\n\n\n\n<li>Cook 4 hours from boiling water, then let cool gradually.<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\">3. Canned meat in fat:<\/h4>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>Season pork fillets with salt.<\/li>\n\n\n\n<li>Fry them in lard until they are 90% cooked.<\/li>\n\n\n\n<li>Place in jars and cover with hot melted fat.<\/li>\n\n\n\n<li>Clean the edges, close and pasteurize in a pot of hot water for 45 minutes.<\/li>\n\n\n\n<li>Let cool and store in a dark place.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\">Tips and Advice:<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong class=\"\">Do not reduce salt or vinegar<\/strong>: they are essential for conservation.<\/li>\n\n\n\n<li><strong class=\"\">Check the seal:<\/strong>\u00a0The center of the lid should sag when cooling to ensure vacuum.<\/li>\n\n\n\n<li><strong>Avoid using damaged reused jars or deformed lids.<\/strong><\/li>\n\n\n\n<li><strong>Solidified fat acts as a natural seal and barrier against bacteria.<\/strong><\/li>\n\n\n\n<li><strong>These preserves last more than a year if stored correctly.<\/strong><\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":14889,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-14888","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-advice"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>This is how the Amish store the meat and it doesn&#039;t spoil for years! 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