Hey guys, long time no post. No reason really, I just haven't seen anything I thought I needed to add to, or had any questions that weren't answerable via search engine. Until now. I've found no information about this on the entire internet.
My understanding is that there is a bad bug or two, e. coli I think is the big name one, that won't be killed by boiling at 212° F, but is easily killed by and won't survive in acid, and that's why you can water bath can fruit but not meat, fruit has acid.
As I sat sipping my apple cider vinegar electrolyte drink one day it occurred to me, vinegar is acid, cover meat with vinegar in a jar and it should be safe to water bath can, right?
Please no "just get a pressure canner" comments, they cost a couple hundred monies last time I checked, and water bath canning is way more practical if you're using wood as fuel, idk how hard it would be to maintain the heat well enough to use a pressure canner over a wood stove. You can water bath can with a fire and a metal bucket.