Hi, so, because there is a risk (however small or not) of food poisoning such as botulism with cooking without pressure cookers for their higher max water temp under their pressure), I have been avoiding cooking meat in jars entirely.
But I have thought: why not just cook the meat and eat it as usual without the preserving part? I'd keep the jar open or maybe semiclosed(?), and throw in some more meat after eating and cook again just like on a pan? (I don't usually clean the non-stick pan after frying, the leftover fat adds flavor to the occasional non meat food).
So what do you think? As long as the meat inside the jar reaches the correct internal temp internally, then it's safe to eat, right?
Bonus question: Why are there so many bubbles flying out of the fully submerged jar? It doesn't make sense, because as far as I could tell, no water entered into the quite tightly closed jar. — Maybe the meat by releasing its juices makes the jar have less space for its air? — Or… maybe the jar somehow causes the bubbles from boiling water appear from under the jar's lid?
Very important follow up question: Why not just add some appropriate salt such as sodium nitrite or whatever to the jars to avoid having to use a pressure cooker? Wouldn't thee addition of such a substance make the meat safely preserved without the pressire cooker? (Please don't judge me for this avoidance, sorry).
Kind regards :).
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