Here’s a tip I live by: if a quick rinse or a little soap on your jar would break the seal, it wasn’t a good seal to begin with. And that’s something you want to know early. And please, please label your jars. You might think you’ll remember… but you won’t. I mark the meat type and the month/year at minimum. Sometimes I even add little notes like “with onions” or “with bouillon.” It makes your pantry so much easier to navigate later. Want to go deeper? Sign up for my Free Canning Meat Workshop -

🧂 Ancient Amish Meat Curing Secrets Revealed! Ever wondered how the Amish preserve their meat? 🤔 Sharing 3 traditional curing methods that have stood the test of time! From dry curing to brining, these techniques are still used today to create delicious preserved meats. 🔑 Key tips: - 1 cup salt per 5 lbs meat - 7 days per inch for bacon - 3-4 weeks for ham Save this for later! ⭐️ Follow @frugalsolutionss for more traditional food preservation and cooking tips! #foodpreservation #traditionalco