Michigan State University Extension educator, Christine Venema demonstrates how to can vegetables safely using the traditional water bath canning method.
I like your video. Very informational. I'm new to canning and I like the way she spoke loud and clearly the presentation. Everything was neat cut and dry. And she answered all the questions I had. :)
Christine your tutorial was so helpful to me. All instructions, warnings and tips were excellent. I just completed my first canning of my tomato harvest today and your lesson gave me the confidence to do the tomatoes which I thawed out overnight. Well done me.....😆!
I check out tons of how to's on canning. This one was great. The host presented the topic with enough simplicity for me to follow. (yes I am blonde) HA Wow it turned out great. Thanks
I’m new to canning and do not have a kettle that is deep enough for the water bath. My cans did not have any water over the top. The cans have popped. Should I be concerned with my product?
Thank You for video,but I do have a quick question, I have this type of water bath canner,I do not have a preasure canner tho,those scare me to use. Now can you can anything in this water bath canner as long as the jars are covered by water? Such as soups,potatoes ect....?
No, you can only can fruit, tomatoes, and a pickles using water bath canning. The fruit has enough acid, and adding lemon to the tomatoes gives it enough acid to be safe. In the pickles, the vinegar adds the acid. All other foods have to be canned in a pressure canner. Why don't you watch some pressure canner videos. It is not as scary as it sounds... we have very nice canners to use nowadays, with pressure relief valves to prevent any possible explosion.
Thanks for posting this video. I never realized you can't use glass jars that held other foods (from regular groceries). Never realized it can't handle the heating/cooling.
What jars that came from grocery store that has spaghetti or pizza sauce? For example, the Atlas Mason jars--both jars fit the regular mouth size ring and lids.
i like this type of canning from the pressure ones with fancy gages on it my pot dosent have a middle base the rings sound good, maybe a new wave oven tray will work
Great video. However what you call packer jary are fine for waterbath just not for pressure canning. I have reused jelly jars for all my jelly that I give as gifts so I don't have to replace jars that I don't get back.
I always simmer my tomatoes I bring them almost up to a boil then turn the heat now stirring also I always add at least to a great good size pot at least a quart of water because if you don't you're going to scorch your tomatoes and then your whole batch is no good and then when I put them the tomatoes into the hot jars then I add the salt so the salt filters from the top down and I debubble then put the lids and rings on and put them in the hot water bath with one to two inches above the lids. Oh and by the way I use citric acid, she said one or two tablespoons that you won't notice the lemon juice but I sure did. To kill botulism so it won't grow when your water bath get your temperature up to minimum of 185 so I like to go higher than that I like to go somewhere around 200 at least and not over 225 this is Fahrenheit so now you have the minimum which is 185 you have the maximum that is 225 so now you know why I usually do mine around 200 and any meat thermometer or thermometer that you have will help you to see if you're keeping it at your study temp 10 minutes at 185 will kill botulism do my tomatoes in quart jars
Four 20 minutes. Pint jars 15 minutes. I start a Canning when I was 6 years old, I am 67 now and I learned from my mother and my grandmother in fact until last year I used to count out side in an open fire pit because it was too hot to canned inside. But that's how I do it I'm sure it's not USDA approved but amazing that my mother had 11 siblings and this is the way they did it and my mother had nine children none of us ever died and pretty much all my mother's siblings my aunts and uncles they all had at least from 7 to 10 kids and they all canned, we didn't buy a produce from a store though we grew our own food or traded with each other or we went to farmers markets so it's not like we brought our produce out of Walmart or Kroger or any other stores like that maybe that's why. Anyways good luck in Canning, I did buy a steam canner but the most you can use it is for 45 minutes and that's stretching I use that mainly for jams and jellies just because I am getting older and sometimes lifting all that heavyweight gets to you. And if you ask do I hot water bath my meat I would probably tell you yes even though I know it's not approved
Who the heck has a stove burner the size of a water bath canner? That was a silly statement..Also using "packer jars" is completely fine for water bath canning. I have used them for years. Pressure canning is a different thing..only canning jars for that.
Hi. Just so you know: the video maker FORGOT to UP the camera!!!!!!! NOT GOOD for people who need to read captions - the subtitles cover the action and we can not see what is being done. Please re-do.
"Botulinum spores are very hard to destroy at boiling-water temperatures; the higher the canner temperature, the more easily they are destroyed. Therefore, all low-acid foods should be sterilized at temperatures of 240° to 250°F, attainable with pressure canners operated at 10 to 15 PSIG. PSIG means pounds per square inch of pressure as measured by gauge. The more familiar “PSI” designation is used hereafter in this publication. At temperatures of 240° to 250°F, the time needed to destroy bacteria in low-acid canned food ranges from 20 to 100 minutes. The exact time depends on the kind of food being canned, the way it is packed into jars, and the size of jars. The time needed to safely process low-acid foods in a boiling-water canner ranges from 7 to 11 hours; the time needed to process acid foods in boiling water varies from 5 to 85 minutes." ----- USDA, NIFA Complete Guide to Home Canning page 8
At 10:04 she 's putting that into a HOT jar, right? The video doesn't show her taking that out of the kettle, but I'm going to assume that's what happened.
My gosh the energy used and the supplies needed for this one can of tomatoes!!! I think I'll stick with the grocery store $0.89 canned tomatoes instead of this $28 jar.
So much wrong with the video...never use a clorox or lysol wipe. Too many additives including perfumes. A clean towel works fine. The whole point is to not have any vegetable debris or small seeds stuck to the rim preventing it from sealing. And long hair, not pulled back...yuk.
I like your video. Very informational. I'm new to canning and I like the way she spoke loud and clearly the presentation. Everything was neat cut and dry. And she answered all the questions I had. :)
Good stuff for the canning beginner. I like the way you provide cost-free alternatives. Well done.
Best video I've seen for canning. Thank you!
Christine your tutorial was so helpful to me. All instructions, warnings and tips were excellent.
I just completed my first canning of my tomato harvest today and your lesson gave me the confidence to do the tomatoes which I thawed out overnight. Well done me.....😆!
Congrads keep up the good work.
Thank you so much! I have learned so much about water canning. You did an amazing job teaching me! :)
This was great! Exactly what I was looking for.
Thank you for the thorough explanation.
I needed that info, thanks a million!!
Thank you so much!! this was very informative!
THANKS FOR THIS GREAT TUTORIAL
very good instructor; you are very good speaker also. thanks for your tips.
I check out tons of how to's on canning. This one was great. The host presented the topic with enough simplicity for me to follow. (yes I am blonde) HA Wow it turned out great. Thanks
Did she use a Lysol or Clorox wipe to wipe off the lip? I would think adding Lysol or bleach to the jar top would be a bad thing.
I agree I would use vinegar to wipe off the top rim of my jars white vinegar
I’m new to canning and do not have a kettle that is deep enough for the water bath. My cans did not have any water over the top. The cans have popped. Should I be concerned with my product?
Thank You for video,but I do have a quick question, I have this type of water bath canner,I do not have a preasure canner tho,those scare me to use. Now can you can anything in this water bath canner as long as the jars are covered by water? Such as soups,potatoes ect....?
No, you can only can fruit, tomatoes, and a pickles using water bath canning. The fruit has enough acid, and adding lemon to the tomatoes gives it enough acid to be safe. In the pickles, the vinegar adds the acid. All other foods have to be canned in a pressure canner. Why don't you watch some pressure canner videos. It is not as scary as it sounds... we have very nice canners to use nowadays, with pressure relief valves to prevent any possible explosion.
Thanks for posting this video. I never realized you can't use glass jars that held other foods (from regular groceries). Never realized it can't handle the heating/cooling.
A lot of pasta sauces from the store come in suitable canning jars.
Alot of people do reuse the jars from the grocery store.
Excellent-Demonstration
Citric Acid is available on the canning aisle under the brand of Fruit Fresh
Very informative, thank you
What jars that came from grocery store that has spaghetti or pizza sauce? For example, the Atlas Mason jars--both jars fit the regular mouth size ring and lids.
She said you need 1-2 inch of water over the jar, but she's only got 1 mm.
thanks, the rings are a great idea;)
Ty!
i like this type of canning from the pressure ones with fancy gages on it my pot dosent have a middle base the rings sound good, maybe a new wave oven tray will work
When she puts the jar into the water at 8:30 it sure doesn't seem like there's an inch or two of water over it!
Can you water bath can on a glass top stove
TY
1 minute 30, instead of showing the rack she's talking about, it cuts to a picture of a jar with no explanation. Not helpful.
Here because of Rona... Time to start preparing and prepping. Who else? ...best get started!
does not show all the picture
It is just a quick classroom demonstration.
Wow, that lady doesn't need a microphone!
Great video. However what you call packer jary are fine for waterbath just not for pressure canning. I have reused jelly jars for all my jelly that I give as gifts so I don't have to replace jars that I don't get back.
Question from a Newbie: Why do you have to cook (simmer) the tomatoes before you can them?
I always simmer my tomatoes I bring them almost up to a boil then turn the heat now stirring also I always add at least to a great good size pot at least a quart of water because if you don't you're going to scorch your tomatoes and then your whole batch is no good and then when I put them the tomatoes into the hot jars then I add the salt so the salt filters from the top down and I debubble then put the lids and rings on and put them in the hot water bath with one to two inches above the lids. Oh and by the way I use citric acid, she said one or two tablespoons that you won't notice the lemon juice but I sure did. To kill botulism so it won't grow when your water bath get your temperature up to minimum of 185 so I like to go higher than that I like to go somewhere around 200 at least and not over 225 this is Fahrenheit so now you have the minimum which is 185 you have the maximum that is 225 so now you know why I usually do mine around 200 and any meat thermometer or thermometer that you have will help you to see if you're keeping it at your study temp 10 minutes at 185 will kill botulism do my tomatoes in quart jars
Four 20 minutes. Pint jars 15 minutes. I start a Canning when I was 6 years old, I am 67 now and I learned from my mother and my grandmother in fact until last year I used to count out side in an open fire pit because it was too hot to canned inside. But that's how I do it I'm sure it's not USDA approved but amazing that my mother had 11 siblings and this is the way they did it and my mother had nine children none of us ever died and pretty much all my mother's siblings my aunts and uncles they all had at least from 7 to 10 kids and they all canned, we didn't buy a produce from a store though we grew our own food or traded with each other or we went to farmers markets so it's not like we brought our produce out of Walmart or Kroger or any other stores like that maybe that's why. Anyways good luck in Canning, I did buy a steam canner but the most you can use it is for 45 minutes and that's stretching I use that mainly for jams and jellies just because I am getting older and sometimes lifting all that heavyweight gets to you. And if you ask do I hot water bath my meat I would probably tell you yes even though I know it's not approved
9:50 would freshly pressed citrus work?
+kinn grimm She said no, only use bottled.
No because the juice needs to be pasteurized. Only bottled lemon juice.
She didn't say how long you simmer the tomatoes.
Tina Snyder Just till they are hot and soft. The rest is done in the jar in the water bath.
Great video, but during the last 50 seconds when the cheesy porn-like music came on, I was completely distracted.
Christine Vee Thanks a lot. I was just about to exit now I have to listen for the cheesy porn music. :)
why did she had her hand in that diamond shape ?I see that a lot now on t.v and movies and film and commerical
Who the heck has a stove burner the size of a water bath canner? That was a silly statement..Also using "packer jars" is completely fine for water bath canning. I have used them for years. Pressure canning is a different thing..only canning jars for that.
I do. I took a photo of my stove, and took another one with the water bather on it it.
preppertodd.com/stove.jpg
Hi. Just so you know: the video maker FORGOT to UP the camera!!!!!!! NOT GOOD for people who need to read captions - the subtitles cover the action and we can not see what is being done. Please re-do.
Well mine are totally screwed up. The lids snapped but the screwlids are all loose. Guess ill be eating chicken all week and beef
For meats and non acidic foods use the pressurized canner not the water bath system demonstrated here.
Are Mason Jars microwave safe?
Charles Anthony Yes!!! Just put water in there before you put in the microwave. Never put a glass product in the microwave with out water.
+MrLiteheart Thanks for taking the time to respond, my friend.
Can we use plastic bottle in stead of glass bottle
No
WHY ARE WE SHOUTING LADY? LOL :)
Chester Reichmann she's had a Venema
She's teaching a class dude. Note how she is not even looking at the camera.
"Botulinum spores are very hard to destroy at boiling-water temperatures; the higher the canner temperature, the more easily they are destroyed. Therefore, all low-acid foods should be sterilized
at temperatures of 240° to 250°F, attainable with pressure canners operated at 10 to 15 PSIG. PSIG
means pounds per square inch of pressure as measured by gauge. The more familiar “PSI” designation
is used hereafter in this publication. At temperatures of 240° to 250°F, the time needed to
destroy bacteria in low-acid canned food ranges from 20 to 100 minutes. The exact time depends
on the kind of food being canned, the way it is packed into jars, and the size of jars. The time
needed to safely process low-acid foods in a boiling-water canner ranges from 7 to 11 hours; the
time needed to process acid foods in boiling water varies from 5 to 85 minutes." ----- USDA, NIFA Complete Guide to Home Canning page 8
Peewww.... 2 steps short of rocket launch. Thanks for the info though.
At 10:04 she 's putting that into a HOT jar, right? The video doesn't show her taking that out of the kettle, but I'm going to assume that's what happened.
antique is over 100 years old...you mean vintage
bowler8 Some mason jars I own are about 100 years old, so it does apply.
Bet they're nice
My gosh the energy used and the supplies needed for this one can of tomatoes!!! I think I'll stick with the grocery store $0.89 canned tomatoes instead of this $28 jar.
That's for a tiny can lol
Not near as good flavor either, you must have never had anything garden fresh!!
So much wrong with the video...never use a clorox or lysol wipe. Too many additives including perfumes. A clean towel works fine. The whole point is to not have any vegetable debris or small seeds stuck to the rim preventing it from sealing. And long hair, not pulled back...yuk.
She just threw that freshly peeled tomato straight on her dirty ass counter. SMDH
+J.R. Carpenter oh wait now i see the bowl. disregard lol
looooool
lol looks like someone's been buying views. Bad little canning girl.
Not impressed with this video. Very confusing to me.
Go check out tim farmers canning 101... this was painful to watch
Why dont remove ya hair from ya face while cooking ?? Yak!