Poor Man's Steak in a Jar Lasts 2 Years Without a Fridge. Testing a 1930s Amish Recipe.
Poor Man's Steak in a Jar Lasts 2 Years Without a Fridge. Testing a 1930s Amish Recipe. is a medium American (Amish) recipe that serves 4. 400 calories per serving. Recipe by Survival Kitchen 1930 on YouTube.
Prep: 45 min | Cook: 4 hrs 15 min | Total: 5 hrs 15 min
Cost: $56.08 total, $14.02 per serving
Ingredients
- 1.125 pound Pork Loin (thin rib wall cuts) (second‑grade meat, hand‑chopped finely to retain fibers)
- 2 tablespoons Salt (regular table salt)
- 1 tablespoon Meat Seasoning (store‑bought all‑purpose meat seasoning or homemade blend)
- 3 pieces Onion (medium, finely chopped so it melts into the patty)
- 3 slices Bread (soft interior) (crust removed, torn by hand; used as binder and moisture absorber)
- 1 tablespoon All-Purpose Flour (light dusting on the board to prevent sticking while shaping patties)
- 4 tablespoons Brown Rice (rinsed; layered between patties for flavor and texture)
- 1 carrot Carrot (roughly chopped; adds sweetness and color)
- 2 tablespoons Olive Oil (for high‑heat frying)
- 4 cups Hot Water (fill jars leaving ~1 inch headspace)
- 1 teaspoon White Vinegar (optional safety boost; evaporates during cooking)
Instructions
Chop the Pork
Place the pork loin on the cutting board and hand‑chop it into very fine, ragged pieces rather than cubes or ground meat.
Time: PT10M
Season the Meat
Transfer the chopped pork to the mixing bowl and add 2 Tbsp salt and 1 Tbsp meat seasoning. Mix briefly with your hands.
Time: PT2M
Finely Chop Onions
Peel and finely chop the three onions until they become almost paste‑like.
Time: PT5M
Prepare Bread Crumbs
Remove crusts from three slices of soft bread, tear the interior into small pieces, and spread on a baking sheet. Toast in a low oven (300°F) for 5‑7 minutes until dry but not browned.
Time: PT10M
Temperature: 300°F
Combine Ingredients
Add the chopped onions, toasted bread pieces, and 1 Tbsp flour to the seasoned pork. Using clean hands, mix until the bread fully incorporates and the mixture feels cohesive.
Time: PT5M
Shape Patties to Fit Jars
Place a clean jar lid on the mixture and press down to form a patty that matches the interior diameter of the canning jar. Cut or trim excess to achieve a snug fit.
Time: PT5M
Fry Patties
Heat 2 Tbsp olive oil in a skillet over high heat. Fry each patty 7 minutes per side until a deep golden‑brown crust forms.
Time: PT15M
Temperature: high heat
Layer Jars
In each clean jar, place one fried patty on the bottom, add 1 Tbsp rinsed brown rice, another patty, another 1 Tbsp rice, and repeat until the jar is filled, ending with a rice layer. Scatter roughly chopped carrot on top and, if desired, add 1 tsp white vinegar.
Time: PT5M
Add Hot Water
Pour hot water into each jar until it reaches 1 inch below the rim. Ensure no air bubbles are trapped.
Time: PT2M
Cook Jars (Home Canning)
Place the filled jars in a large pot of simmering water, ensuring the water covers the jars by at least 1 inch. Bring to a steady simmer and maintain medium heat for 4 hours.
Time: PT4H
Temperature: medium heat
Seal While Hot
Using tongs, carefully remove each jar with a hot lid still on. Immediately tighten the lid firmly to create a vacuum as the steam condenses.
Time: PT2M
Cool and Store
Set the sealed jars on a heat‑proof surface to cool completely (about 30 minutes). Once cooled, check the seal and store in a cool, dark pantry.
Time: PT30M
Nutrition Facts
- Calories
- 400
- Protein
- 25 g
- Carbohydrates
- 30 g
- Fat
- 20 g
- Fiber
- 3 g
Dietary info: gluten, dairy‑free, nut‑free, low‑sugar
Allergens: wheat
Ingredient Substitutions
- Instead of Pork Loin (thin rib wall cuts): Pork Shoulder, Pork Butt
- Instead of Salt: Sea Salt
- Instead of Meat Seasoning: Herbs de Provence, Poultry Seasoning
- Instead of Onion: Shallots, Leeks
- Instead of Bread (soft interior): White sandwich bread, Brioche
- Instead of All-Purpose Flour: Cornstarch
- Instead of Brown Rice: White Rice, Quinoa
- Instead of Carrot: Parsnip, Sweet Potato
- Instead of Olive Oil: Vegetable Oil, Canola Oil
- Instead of Hot Water: Broth
- Instead of White Vinegar: Apple Cider Vinegar
Equipment Needed
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Frying Pan / Skillet
- Canning Jar with Lid
- Large Pot for Water Bath
- Tongs
- Ladle (optional)
- Oven (optional)
Critical Steps — Do Not Skip
- Hand‑chopping pork to retain fibrous texture
- Forming patties that fit snugly inside the jar
- Frying to develop a strong Maillard crust
- Cooking jars for a full 4‑hour sustained heat
- Sealing lids while jars are still hot to create a vacuum
Chef Tips from the Video
- Hand‑chop pork instead of grinding to keep a pleasant texture that holds up during long cooking.
- A high‑heat sear creates a Maillard crust that locks in juices and prevents the patty from disintegrating in the broth.
- Brown rice adds natural oils and a nutty flavor that complements the pork fat.
- A teaspoon of vinegar per jar adds an extra acidic barrier against botulism without affecting taste.
- After cooling, tap the lid; a solid ‘pop’ indicates a proper vacuum seal.
Troubleshooting
Jar lid does not seal (click is absent).
Re‑heat the jar briefly, ensure the rim is clean, and retighten the lid while hot. If the lid still won’t seal, the jar may be damaged or the processing time was insufficient.
Patties fall apart during the 4‑hour cook.
Make sure a firm golden crust was formed during frying and that the patty fits tightly in the jar. Adding a little extra flour or an extra slice of bread can improve binding.
Rice is mushy or over‑cooked.
Use the exact 1 Tbsp per layer and rinse rice well before adding. Reduce cooking time slightly if you prefer firmer rice.
Jar cracks during cooking.
Do not place jars directly on a high flame; use a water bath that gently simmers. Ensure jars are at room temperature before adding to hot water.
Storage
Refrigerator: If opened, keep leftovers in an airtight container for 3‑4 days.
Freezer: Unopened sealed jars can be frozen for up to 6 months; thaw in refrigerator before reheating.
Room temperature: Sealed jars store safely at room temperature in a cool, dark place for up to 12 months.
Make-Ahead Tips
- Prepare the pork‑onion‑bread mixture a day ahead and keep refrigerated; shape patties just before frying.
- Toast the bread and dry it in advance; store in an airtight bag.
- Rinse and pre‑measure the brown rice; keep in a small bowl ready for layering.
Frequently Asked Questions
What is the cultural significance and history of Poor Man's Steak with Rice in American Amish cuisine?
Poor Man's Steak was a staple during the Great Depression for Amish families who needed affordable, shelf‑stable meals. By canning cheap pork cuts with rice, they created a nutritious, long‑lasting dish that could feed a family through harsh winters without electricity or refrigeration.
What are the traditional regional variations of Poor Man's Steak in Amish cooking across different U.S. regions?
In Pennsylvania Dutch areas the recipe often uses white rice and adds sauerkraut, while in Ohio Amish communities brown rice and carrots are common. Some families substitute potatoes for rice or add herbs like sage for regional flavor.
How was Poor Man's Steak traditionally served in Amish households?
The sealed jars were opened at the table and the contents were reheated in a pot or over a wood‑stove fire. The dish was served hot, often with a side of pickled vegetables or fresh bread, making a complete one‑pot meal.
What occasions or celebrations was Poor Man's Steak associated with in Amish culture?
It was not a festive dish but a practical staple for everyday meals and especially for harvest season when families stocked up for winter. It also appeared during community gatherings where long‑term food security was demonstrated.
What makes Poor Man's Steak special or unique in American (Amish) cuisine?
The combination of hand‑chopped cheap pork, a seared crust, and layered brown rice creates a texture that stays intact for months. The method of vacuum‑sealing without modern preservatives showcases the Amish ingenuity in food preservation.
What are the most common mistakes to avoid when making Poor Man's Steak with Rice at home?
Common errors include over‑grinding the pork (which makes it mushy), skipping the high‑heat sear, under‑filling the jars (causing excess headspace), and not maintaining the full 4‑hour processing time, which can lead to unsafe jars.
Why does this Poor Man's Steak recipe use a 4‑hour cooking time instead of a shorter boil?
The extended 4‑hour simmer ensures that all botulism spores are destroyed, especially in the low‑acid environment of pork and rice. Shorter times may not reach the necessary internal temperature throughout the dense jar contents.
Can I make Poor Man's Steak ahead of time and how should I store it?
Yes. Assemble the jars, seal them while hot, and let them cool. Store the sealed jars in a cool, dark pantry for up to a year. Once opened, refrigerate leftovers and consume within 3‑4 days.
What texture and appearance should I look for when the Poor Man's Steak is done?
The patties should retain a firm, golden‑brown crust, and the rice should be amber‑colored, having absorbed meat juices. Carrots will be soft and slightly translucent, and the broth should be clear and glossy.
What does the YouTube channel Survival Kitchen 1930 specialize in?
Survival Kitchen 1930 focuses on historic, low‑tech cooking methods that emphasize food preservation, budget‑friendly meals, and techniques used before modern appliances, often recreating recipes from the Great Depression era.
How does the YouTube channel Survival Kitchen 1930's approach to American Amish cooking differ from other cooking channels?
Survival Kitchen 1930 prioritizes authenticity by using only period‑appropriate tools, no electricity, and detailed safety explanations for home canning, whereas many other channels rely on modern shortcuts and appliances.
Last updated: August 29, 2026
