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No Water Bath Canning
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- Опубліковано 30 сер 2021
- Yes, I have been canning jams without the water bath method for decades. I am explaining my process, my background, and some science so you can decide if this method is for you.
I'd love to hear all your - kind! - comments and questions!
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CDC 2017 botulism report: www.cdc.gov/botulism/surv/201...
Prevention of botulism: www.cdc.gov/botulism/preventi...
WaPo article: www.washingtonpost.com/food/2...
How Sugar preserves: www.scientificamerican.com/ar...
Study on low pH to prevent botulism: pubmed.ncbi.nlm.nih.gov/39257/
German strawberry recipe: www.oetker.de/rezepte/r/erdbe...
German video on jam making: • Tipp: Konfitüre einfa...
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#canning #waterbath #jammaking
Let me know all your - kind! - comments and questions so we can all learn from one another!
I did not know one did not have to water bath the jams/jelly. Thank you for the video... Guten Tag!
I learned how to make guava jelly from an older friend of mine and we never water bathed it. It lasted a long while! Her name is Hazel Jones a Florida native like me. I clean my fruit as well as the jars. I have never had a problem at 67 years young. Thank you♥
My gut always tells me it has to be simpler than we’ve been making it. Thanks so much for sharing.
My mother in UK always did it your way. When I saw everyone here in the US saying you have to water bath jams and marmalade it concerned me and I stopped preserving. Thank you for reminding me this way is ok.
Yay! I am glad you enjoyed this video 💛 ~ Anja
My aunt is in her 90's. I remember when I was a child she used 'canning wax' to seal all her jellies and jams. No one ever got sick.
Yes! That is the method they describe in my antique cookbooks 😊 ~ Anja
Even my mom canned jelly with paraffin on top. Of course, she just turned 91...
She also inverted some of her jars to do the sealing.
Yes in Portugal too ,wax and no refrigerators or freezers ,👍🏻
My mom did that too!
My mother did the same!👍
Thank you for this very good video on not water bath canning jams ..I get so much negativity when I can this way on video
Aww ... the more I learn about making jams, the less I feel a need to use a water bath method. Some time next year before the harvest season I will upload a video that explains exactly how to avoid botulism and how to tell if you have it (or don't) so stay tuned for that 😊 ~ Anja
Awwww...Tessie! I'm so glad you said something. I watch your channel, too, and your pantry is enviable with all your canned goods!
Glad to find someone who does it the old ways. The US makes up so many different ways of canning, Bread making & raising animals, etc. from the way they use to do it & tells us the old ways are unsafe. HogWash! I never water bathed my tomatoes; nor did I add lemon juice or citric acid. And jellies; we just added gulf wax to the top. Me & my family are still alive. Thank you very much!!!
Thank you so much for your sweet comment 💛 ~ Anja
I have also canned jams for 25 years not using water bath method. This summer I felt I should at least try to water bath.... most of my jams water bathed - seal failed. And lost my jams. Going back to NO water bath, just good hot clean jars and HOT jam. Thank you for sharing your wisdom and experience. God bless you.
I am so happy that you liked this video. Thank you so much for your sweet comment 💛 ~ Anja
Thank you so much for this! My Great Grandma is German, but she passed away before I was old enough to learn anything from her.
I don't trust everything the FDA and USDA recommend because they adjust their own standards as they discover things that weren't correct over the years. So they could be wrong again.
Thank you for explaining things and sharing German culture. ❤️ My husband and I were supposed to visit Germany last year but the current state of things cancelled all our plans.
Danke Anja!
That makes me so happy to hear!!! I think the FDA’s recommendation s are meant to be triple fool-proof. Next summer I will post a video about how to easily avoid botulism, so stay tuned 😊 ~ Anja
Hello, I grew up in mid central Illinois in the 1970's and was taught to use either the water bath or the pressure cooker method for canning and preserving. I've always wanted to try canning using your no water bat🎉h method but was concerned about food safety. You've convinced me, so this Summer, I'm going to give it a try. Thank you for sharing this information.
Grandma got it right.! There is a lot of value to common sense & the traditions passed down in our families. 👵😋💗😋👵
So true!
I watch channels from the world over, and canning of meats, salads, and even the sealing of the canning jars is done differently than we traditionally are taught here in the States. It fascinates me that there are so many different, equally effective ways of canning/preserving foods.
In my twenties, I sealed jars of jams exactly as you do...by using the heat of the product in the jars and inverting them until a vacuum formed. Truth be told, I know my mother did it that way, and I think I remember my grandmother doing it that way, as well. We went to Germany when I was 7, almost 8, and my grandmother had developed Alzheimer's by the time we returned stateside, so I never saw her can anything after I was 7 years old, so my memory might be fuzzy, but I don't think so.
Yes, I make jams the German way. However, things are a bit different for anything that contains protein (meat, beans, etc). Thank you so much for commenting 😊 ~ Anja
I am so anti waterbathing, after my apricots were destroyed and reduced to a mush! thank you so much for sharing!
My grandma and great grandmother did only thier jam/jellies this way. But I had forgotten. Thank you for the memory! My great grandma made a wonderful jam using over ripe fruit in her bowl. My favorite was her " tropical" jam she used an over ripe banana (must) pineapple, strawberry, other berries to her measure. I was fascinated she could do 3 jar or 12! Lol! She made it look so easy!
Nice, Sher! I am so glad you're cherishing those memories 💛 ~ Anja
My mom (now deceased) never used a water bath. Only now at the age of 59 am I venturing into canning jam. Mom isn't here for me to ask questions, and all the videos talked about water baths. I figured we never got sick so Mom wasn't doing it wrong. Thank you for making this video. The content was easy to understand and backed up with data. ❤❤❤
Glad to hear!
I love your perspective. Love your videos and you always bring common sense into the conversation......something that is a short commodity these days. ❤️
Making my BlackBerry Jam in a few days. Will be trying your method! I always hated the idea of the added 10 mins of reboiling my fresh fruit. Thank you!!
Sounds great! Hope you enjoy it!
Same in Slovakia, store-bought pectin packages have instructions on them to just boil the jam, pour it into sterilized jars a turn them upside down.
I think perhaps the man at the farmer's market's confusion may have been because we simply don't waterbath jams specifically. Open kettling simply works. So we don't see the point Water bathing other food, or "Wecking" as many call it, is most definitely a thing in Germany "The home of the Weck jar." and surrounding countries. Up here in Sweden, my grandmother tought me to preserve jam exactly like you do. But jelly she'd pour carefully into the jar, and seal with melted paraffin. Then cover with parchment paper and string. But things like beetroots, greed beans and other low acid veg went in the waterbath. And yes, meat too. No one ever really talks about the B. Unless they hang on American Facebook group's.
BTW, the average death from Botulism caused by home preserved food in the US is one per year. Population 350 million....
Thanks for speaking up.
I am so glad you enjoyed this video and thank you so much for commenting 😊 ~ Anja
I live in the US and my mother taught me to make jam and jelly. She sealed the jars with a layer of melted paraffin. Sometimes there was a bit of leakage or some mold formed, but to never affected the whole jar. All that sugar is a great preservative. Now I make jam the same way you do. My mom also canned string beans and processed them in a pressure cooker. I understand that low acid vegetables like string beans are the most likely to cause trouble if not processed correctly. Worse even than acidic tomatoes. This was a good video!
Yes, fruits with a low pH are pretty safe for canning and in my research, I have not been able to find a single case of botulism in homemade jam. Pressure canning is safer for beans and meat. Thank you so much for your sweet comment 💛 ~ Anja
Paraffin is petroleum based and not safe to eat.
One more think I heard that the no bath method is good only for so long or that you have to keep the jams or whatever you canned in the refrigerator, but I go to Poland almost every year and I love wild strawberry’s and raspberries and you can get them so cheap there ,so I canned them over there no bath method and shipped them to USA it took two months for them to get here , I took a chance not one had opened and they were perfect I was actually surprised and so happy to be able to enjoy them in the winter here.
If there are no signs of spoilage, your jam should last for years. Next summer, I will make a video how you can tell if your jam is still good and how to avoid botulism. Stay tuned 😊 ~ Anja
I appreciate you sharing this. I grew up with a momma who canned for 40+ years and she did not water bath her tomatoes either. Never had a problem.
Aww ... your momma sounds like a master canner, thank you so much for sharing 💛 ~ Anja
In Australia we don't waterbath jams either. We place the jams in hot sterile jars, seal and store.
Hello thank you for your advice even though I’ve lived in the United States for 57 years I’ve been canning fruits and vegetables for about 40 years. Over the last three days I’ve canned 10 jars of whole tomatoes, 10 jars of salsa, 10 jars of Italian salsa and 10 jars of my homemade spaghetti sauce. I did not use a water bath I just made sure all my jars were very clean I boiled them in water for about 10 minutes and as I was getting ready to fill each jar I pulled it out of the boiling water. All 40 of my jars took. I’ve never had a problem not using the water bath method. It’s just very important to keep your jars very clean. And that’s it you’re good to go
Hi! First time canner here, does this method work with ALL type of canning food? Including preserving pear and peach slices?
Sounds great and thank you so much for sharing 😊 ~ Anja
I live in Alaska. I’ve been making wild Berry jam now for handful of years. I started out boiling the mixture of sugar, lemon juice & little butter to keep the berry mix from foaming.., pour into jars and turn upside down for several hours and turn right side up… love hearing the sound of popping. Then I started water bathing method…! That worked out fine for me.
I’ve made 13 cases of my Alaska wildberries (I picked) for our holiday gift giving. So far, the jams have turned out fabulous.
ThankU so much for your input on water bathing. That is a big concern….Next time…I will not use the water bath method…..like I did before 😊
Thank you so much for sharing your experience. I'm so glad that you did well 💛 ~ Anja
I always enjoy your videos. Thank you so much for sharing your knowledge!
I am so glad to hear that and thank you so much 💛 ~ Anja
This is valuable information. Thank you for sharing your knowledge Anja.
I am so glad you found this helpful 😊 ~ Anja
Thank you! You know what you’re talking about and all these water bath ladies on UA-cam had me confused because my mom did a lot of canning and I can’t remember that she ever used a water bath and her canned foods were perfect. Thank you!
You are so welcome!
Thank u for the information. Love your kitchen.
Wow. I’m so glad l found your channel! I’m all for good shortcuts to preserving fruits. I strictly water bath everything, meats & veggies, & fruits. But l’m doing strawberry jam this weekend. Ty so much!
Thank you, I feel better now. Also my grandmother and mother made jam this way. I've never had a problem, but in this day and age, i didn't reassurance.
Wonderful!
Thanks for sharing, I just learned this method from my friend and it’s working out for me .
Great to hear!
Hello, I am really going to try it. I never like to do water bath my jam. Thank you for sharing your methods.
I am so glad you found this helpful and thank you so much for your nice comment 😊 ~ Anja
When I first started canning jams, the Certo instructions did not recommend a water bath. I've made hundreds of jam this way. Now the instructions do include a water bath. I have never had a problem. I sterilize not only the jars, lids and rings, but also the utensils I use like a funnel, spoon, ladle, etc.
I’m from Poland but live in the United States for decades and always do the caning your way , but in Poland they always did the bath method , but nowadays a lot of people also don’t do the older method. Any way love your videos and Keep them coming😘
I have been researching some more since I published my last video, and it seems that it's pretty hard to get any botulism in homemade jams. I will do another video soon about how to know whether your canned foods are good for eating. Thank you so much for your sweet comment 💛 ~ Anja
This is very nice to know. ❤❤❤
I've been canning for 15 years. I learned making jams with your method. I'm cautious, so If I'm giving jam away, I water bath can it. I think I will use your method when the jam is for my family.
While I agree that it is good to be cautious, I have not been able to find a single case of botulism in homemade jams. Thank you for sharing and commenting 💛 ~ Anja
I have been making my jam this way for years and never had a problem with them even. I have use some of the jam after 5 years and it was sealed and still good
Yes, that's how I roll. I will be making another video on how to tell whether you have botulism in your canned goods - and a simple trick to avoid it so stay tuned. Thank you so much for commenting 💛 ~ Anja
I seem to have problems with my jelly not having any flavor after they’re over a year old.
I started canning only what my family and the friends I share with can consume in a year or less.
I do a year ahead for my pickles though. They seem to do better after setting in the vinegar and spices for a few months. 😊
Oh my goodness ❤Can I tell you how grateful I am to see your video?
I’m a chef and baker, and Mama who cooks from scratch often and preserves select foods.
I’ve been making jams/jelly/preserves for years now, at least 12- and NEVER water bath canned.
I’ve used hot clean mason jars, and my jam that has cooled JUST enough to not possibly break the glass. I sit them out-they lovingly POP and seal, and I leave them be and it’s done! I was wondering if something was wrong with my mindset to ignore water bath canning them because I’ve never had any issues doing it my way. Now I see I’m not alone!
Thankyou so much Honey! ❤
Take good care
Thank you for sharing! You are so welcome 😊~ Anja
My 1st time and enjoyed your prospective, coming from another Country as well. Very interesting.🤔😊
been making Jam your way for over 30 years, with no problems! but because I gift most of my jams I did recently buy a steam canner, which is much easier than the water bath canning method! 😵💫 but I really enjoyed your video & will continue to make jam your way! Thankyou❤ #subscribed
That is awesome! Thank you so much for your sweet comment ~ Anja
I’ve also canned my jams using this method but also water bath can. Instead of using the citrus fruit’s I use the liquid pectin for my jams - don’t make much jelly I prefer to use all of the fruit minus the skins. Anyway good information about your technic and as always it’s so good on toast or hot biscuits!!!😋
Happy Canning - Virginia in Arkansas
Yes, Virginia, there are so many different methods and preferences! Thank you so much for sharing and your sweet comment 💛 ~ Anja
Thank you for making this video.
Glad it was helpful!
@@OurGabledHome my family have never water bathed or pressure canned. I was starting to think I’d missed something. Glad this method works for both of us
Thank you!
You're welcome!
Very interesting! I prefer to use very little sugar in my jams so I will continue to water bath based on your info. Thank you!
Sounds great!
Thank you ! my mum use to do her jam like you and her jam could be kept for month
Yes! If done right, jam will even keep for years 😊 ~ Anja
I am grateful for your posting ❤️ I resonated with it immediately. I want to can my Italian plums. It was not clear to me if that can also be done without water baths.
Yes and happy canning!
yes, there is no risk. I do tomatoes souce in the same way. Learnt that from older Italians .. thank for the video.
I'm Persian, and my grandma always made jams, fruit syrups, and tomato sauce/paste, and I never saw them water bath either. Later in high school, I moved to the US, and lived with an American family, and they put wax on top of the jar, and water bath. Also my ex-boy friend's mother used to can tomatoes, and I never saw her water bath either. But I guess Italians water bath tomatoes. Tomatoes are acidic as well .
Yes! Thank you so much for sharing ~ Anja
WOW! That sums it up.
I went to the CDC link you provided and read the information from 2017 and 2016 (I read almost all written instruction manuals too, lol). I was quite surprised to learn that a vast majority of the cases were infant botulism. I was also shocked to learn that those cases are not caused by a baby eating contaminated food but actually happen when an infant is exposed to the bacterial spores on a floor or carpeting, etc.
Then there were the cases caused by hooch or alcoholic beverages often made in prison or jail.
That was followed by a single case of bad nacho cheese at a convenience store.
It seems at least in 2016 and 2017 the cases of botulism in the USA caused by home canned foods was actually much, much lower than 200.
Thanks so much for the link. I was a bit sceptical about your process before I did the actual research. And although I haven't yet canned anything myself, it is something I want to do in the future. I've been afraid of doing it wrong and possibly causing harm to those I love. I don't think I will have that same level of fear after reading the actual data on the CDC website. Enjoy your jam! I'm sure it's wonderful and I wish I had a jar in my fridge too.
Just saw your comment now … I am so glad you checked out the links and educated yourself. Thank you so much for commenting 💛 ~ Anja
Seems like starting a canning endeavor with fruit is a good idea. I wondered about using honey instead of sugar being more antimicrobial. We all know real honey has antimicrobial properties. Also though, raw honey isn't recommended for infants, I'm remembering.
I think honey adds more liquid to a recipe, so might be weird with pectin. I macerate things in honey (berries, herbs fresh, etc) and its good for a couple years or longer. To my mind its a different activity from canning.
So glad to find you! Been canning jams for 50 years and never use pectin or a water bath. I began googling because I've questions about blueberry jam which I've never made.
How do I measure a cup? when they are whole just off the bush or after they are crushed. Thank you.
That’s how my grandmother did it and if something didn’t seal she’d use that one first or just boil that one. ❤
Yep 😊 ~ Anja
Great idea. I'm taking notes.
Thank you so much, I'm making rosehip jelly and apple jelly for the first time and plan to use your method :)
Nice! Thank you so much for your comment and happy jam-making 💛 ~ Anja
@@OurGabledHome Hi, my jelly turned out perfectly and my jars all sealed themselves bar one (which is in my fridge, half gone already) thank you again for your video, I was worried I wouldn't be able to store my preserves as I don't own a canner but following your method I now have delicious jelly to give away for Christmas :)
@@aliwright4978 That is so great to hear!! Yay! Thank so you so much for sharing and enjoy your jellies 💛 ~ Anja
anya, luv ur videos! i have used the water bath canning for years and never heard of ur fruit/jam method. i surely will try it.
back to ur videos: wicker caning repair done as i used to years ago. the first time was frightening but ended very well as urs did. the videos on ur ilve range -i luv it- i will probably buy the exact same model, as i am rehabing my kitchen, also luv the ikea cabinets! in this fruit/jam video i also luv the double sink! is that also from ikea? is it the havsen model? in summary i luv ur kitchen! luv ur videos! warm regards, tj
I am so happy you like my videos -and my kitchen. Yes, cabinets and the Havsen sink are Ikea. Thank you so much for your sweet comment 💛 ~ Anja
I do open kettle for everything hot. I just made apple juice yesterday and re-used juice jars. They all sealed with this method also. Everything tomato as well I do like this.
Thank you so much for this method. My grandma used the paraffin wax to seal her jams and jellies. I really like your way better. My mom and I were about to make some apple butter to preserve, can I use this method for that. By the way I really love your channel, I love how you make no waste sourdough, I'm about to try that recipe out next week
Hi Amy, yes, they used to use wax in the old days. You should be able to preserve apple butter without further processing it. Thank you so much for your sweet comment and happy canning 😊 ~ Anja
My family is from the US for the last 5 generations, and my Grandma and mother both have always used this method to make jam. The first time my brother saw someone waterbath jam, he was like "Why are you doing that? You're going to ruin it."😄
Haha, nice! Thank you for sharing and commenting 😊 ~ Anja
It's true, in New Zealand hardly anyone uses waterbath canning for ANYTHING. We generally use the overflow method, which is what I remember my grandmother (born 1922) and great grandmother (born 1902) doing. We use little cellophane circles and rubber bands to seal the jam. 🙂 No-one here cans meat at home because its such a temperate climate we can get grassfed meat all year around. Fascinating to see how other climates and cultures do their preserving. We can't even find waterbath canning sets or pressure canning units in our shops here, we have to import them from the USA which is virtually impossible now 😔 thank you for your video! 🥰
Hi Nicola, thank you so much for sharing!! We were actually visiting NZ just last week. Thank you so much for your sweet comment 😊 ~ Anja
What is the overflow method. Is it what it sounds like?
People in Brazil don't water bath jams too. I'm starting my journey in food preservation, so watching this video was great! Seems our habit came from the European heritage.
I'm still doing my researches, and botulism data in Brazil is ridiculous -- the statistics only started in 1999. The tropical climate makes me insecure about following American instructions, but every bit of info helps!
Hi Mariana, most fruit has a pH low enough that you don't have to worry about botulism much. Next summer, I'll make a video explaining how you can easily tell if you have botulism in your jar or not. Stay tuned for that. Thank you so much for your nice comment 😊 ~ Anja
@@OurGabledHome oooh, great to hear that! My main goal is to have shelf stable cooked beans. Crossing my fingers this will get me closer!
@@marianacalil6467 Green beans or dried, rehydrated beans?
@@joannathesinger770 Dried. Green beans are not that common here.
Hi Brit here🇬🇧, I have made jam all my married life, nearly 50 years and never canned it the American way. I boil my fruit with suger, put it in sterilized jars, put on a waxed disc and a cellophane disc. This is how we've made jam for centuries. I've never poisoned any one yet, and this is how it is presented in our country shows 😊
Yes, same here 🥰
Thanks so much, I really enjoyed this info... my heritage is German and was taught thr "old ways" quite well... so I just don't share much as so many blindly believe many lies we've been taught... like all Ball recipoes are approved, by the FDA or others, when in reality none of them are... they have never been tested by the Home Canning and Preserving folks... only Ball has tested them... guess what, I test mine too!! Anyway I appreciate your info you shared.
Blessings
Nice! Thank you so much for commenting and happy canning 😊 ~ Anja
It's fine if I keep the pot at 100 degrees while filling. The last jar will set more than the first. At my first attempt I tried to preserve sugar-less fruit with extreme prejudice. It boiled out into the waterbath and made the lids impossible to unscrew as they cemented with the fruit material. I now fill almost to the top with a funnel and keep the lid clean. A normal jam with 1:1 sugar has a second line of defense and will even keep open for a long time.
Turning upside down might cause the residual heat to sterilize the lid. But I don't like dirty lids. A twist-off lid collects dried food and rust under the lip. I fully tighten the lids.
Citric acid makes the red pigment come out.
There is a lot of FUD about germs in America.
Guten tag and many greetings from Spain! Most people her just use heat and invert their jars of jam, for me it just depends on the time I have and specially the fruit I'm canning, I find that for strawberry and peach jams water canning helps them have a better consistency where as for orange and pear jams it's just better to invert them 🥰
Hello back to Spain! That sounds great and thank you so much for sharing 😊 ~ Anja
Nice comparison of the jar
Thank you so much 😊 ~ Anja
You are such a pretty woman and I love your dress. I have a steam canner that I use instead of the cumbersome water bath method. I definitely will try your method and looking forward to some scrumptious jam soon.
Aww ... you are too kind!! In all my research, I have not been able to find a single case of botulism in homemade jams. I will make another video soon about how to know whether your canned foods are good for eating. Enjoy your jam 💛 ~ Anja
I put boiling water in my jars..dump one at a time..filling it with hot jam and sealing
It's so simple, isn't it? 😊 ~ Anja
I am all for being safe, but I think certain "gommint' ; ) entities get a little over the top with their regulations. I realize it's mostly for safety's sake, but processes like what you're talking about~~jam/jelly making~~use a lot of sugar, plus sterilized jars and heat, so it wouldn't worry me a bit to use this method. I don't make much jam, but if I did I would do it this way. I'm an herbalist and I realize that "anecdotal evidence" is frowned upon by many in that arena and I think it's often the same with this type of jelly-making.
The first time one of my favorite European YT'ers made jam this way on a video, I wondered if it was safe~~but since then I've seen people can jams and even tomatoes this way and I feel they know what they're doing.
Being scared with all of the rules, regulations, and boogity-boo about canning is what took me so long to try it. I still feel nervous about pressure canning some items (meat)~~not because I'm afraid of the canner, but because I am terrified of doing something wrong. I guess a healthy "fear" (respect) is good, but too much really stops people from canning their own foods and keeps them relying on the grocery store shelves instead.
Good video! Kudos to you for posting it, knowing how some keyboard jockeys can be on YT. God bless and enjoy that jam!!
Yes and thank you so much for your sweet and thoughtful comment 💛 ~ Anja
I'm finding more and more people sharing "rebel" canning methods for things like milk, cheese, butter...all of which the USDA doesn't approve of those methods.
I haven't tried any of those items...yet...but that doesn't mean I won't get a rebellious streak up and try to can them myself in my pressure-canner with the way things are going..
@@joannathesinger770 Best wishes on the things that you decide to try!
I think my grandmother did it your way. I follow a lady near me in Mississippi who cans things the way her grandmother did. This includes green beans, that are brought to a boil placed in hot sterile jars and sealed without any canning.
Sounds good! Thank you so much for sharing 😊 ~ Anja
I make jams for around 30 years now and never water bathed them. I just tip my jars upside down when they are very hot and lidded. Maybe it is the European way, that’s how I learned it in France 😊
Yes, that is how I make all my jams and jellies 😊 ~ Anja
Hallo Anja, ich komme aus Österreich und ich koche Marmelade, Kompott, Furchtsirup etc. auch so ein wie Du. Kenne die Wasserbadmethode aber schon, für das Einkochen von Suppen, Gemüse. Es gibt zwei bekannte Firmen die das Zubehör dafür herstellen, in Deutschland bekannter ist glaube ich Weck, in Österreich ist es Rex. Wenn man hier in Wien davon spricht, dass man etwas "einrext" ist damit einkochen gemeint. Und übrigens, ich mag Deine Videos und freue mich immer, wenn ich sehe es gibt ein neues. LG aus Wien! Irene
Hallo Irene, genau, in Deutschland sagt man "einwecken". Es freut mich riesig, daß Dir meine Videos gefallen und daß ich sogar Abonnenten in Österreich habe 💛 ~ Anja
Hi there. Wondering if I can use the same method for sweet mustard pickles?
Great video. Subbed!
It all depends on the pH of what you're canning but it looks like pickles should be good 😊 ~ Anja
My grandmother used Paraffin wax on her jams. I do remember her scrap mold off the top and we still ate the jam/jellies. I'm 71 🤷♀
I used to make jams and jellies, and never did the water bath canning method, on did that for tomatoes and some canned peaches, apricots.
Now living in the USA they water bath can their jams and jellies, December 2020 I made some cranberry orange jam, I did water bathe can that, but I felt weird doing so, it's still good now. cause I love it with turkey, chicken, and meats on the side, yummo!
Nice! Thank you for sharing and commenting 😊 ~ Anja
Do you have an alternative for green bean pressure canning? I’m glad you brought this up because there are a lot of people like you that know and use this simple method but get criticized as if it’s dangerous.
I actually recommend some more processing for green beans due to their pH and protein content. Hope this helps 😊 ~ Anja
Check out Make It Make. Everything(actually everything) that can’t be open kettle can be water bathed. Green beans (per quart) add 1 tsp. Salt and 1 Tbls. Vinegar. Boil 2 hours. If no vinegar then boil 3 hours.
Thanks for the information. I do use a reduced sugar method for jam, using Pomona's Pectin which gels with calcium. I would love to know if this no boil technique would work. Maybe with the added lemon juice to see if the pH us low enough? I love my reduced sugar jams, the flavor of the berries comes through so well.
Here's an article you might like extension.usu.edu/preserve-the-harvest/dev/reduced-sugar-preservation-1. Adding lemon juice or citric acid is always a good idea, also for taste. Thank you for your nice comment 💛 ~ Anja
We always used paraffin wax when I was a child. I do water bath can my jams but would be comfortable using your method.
Hi Anja,
I just came across your video, wow, I had to learn more. I have been canning dehydrating and preserving for years. I'm so impressed by your perspective. I don't water bath my veggies anymore. However:
Question, I would like to do pears But without the water bath. Can this be done? Do you keep the skins on When you cook your fruit? After sealing do you still keep the bands on?
Thank you for you time its a blessing watching your video
I am so glad you're enjoying my videos! As for veggies, you need to make sure the pH is low enough to prevent the botulism bacteria from growing. You can preserve pears with or without skins but add sugar water. Hope this helps ~ Anja
It’s also recommended to remove ring so you don’t get a false seal! This is how jam was canned here for the longest time!
That is correct and thank you for sharing 💛 ~ Anja
I just turned 65, and I still don't remove my rings.
how do you recommend canning when a canner is not available?
thank you for sharing all these valuable information.
You can always use a big pot as a "canner". I am so glad you enjoyed this video 💛 ~ Anja
I've never water bathed my Jam's but I do other things. Africa can be hot so I do it the way it's been done in my family going back many, many years but I'm always up to trying something new to me. 😊
Nice! Thank you so much for commenting 😊 ~ Anja
Thank you for sharing. How about caning soups this same method? Thank you!
Since soups often have protein in it and have a higher pH, I would actually use a water bath to can.
I'm looking forward to trying this method. How long can the jars be stored? In case I get carried away😊
So do we in France thank you so much
It's got to be a European thing 😊 ~ Anja
Australia here. I love your channel - you provide great advice. Can you help me with a question on Weck? Generally historically, we didn't water bath or use a canner either, however, the Fowlers system was used to preserve fruit pieces in syrup - sort of a cross between Weck and mason - a rubber ring, metal lid, and a metal clip to hold on the ringed lid. Jam was usually done in old jars with various types of seals depending upon what was favourable at the time including parafin wax seals etc. Fowlers, Weck and Mason are rarely found here and are expensive here, and more expensive to import, as few people use them here. I have been trying to collect Weck jars and bottle jam. Preserving books are also difficult to source here, especially re Weck written in English. I have been heating the Weck jars, and ladling hot jam into hot jars, placing lid, seal and clamps waiting just a moment to help cool very slightly, and then very gently inverting - BUT, the heat and pressure is often causing the jam to press through seal when I invert them. What am I doing wrong? The jars seal fine when I do not invert them, and it is not a problem with the seal itself. Any advice would be appreciated.
A good seal should be that - a good seal. If you say that your jars seal well if you don't invert, then just keep them upright. The jury is out on whether inverting jars is necessary or not.
I don't either! Been making jam for almost 40 years and didn't know about waterbathing it till last year!
Could you please share your recipe for the blackberry elderberry jam? I have made blackberry jam, but never included elderberries. It seems a great way to use elderberries. Thank you in advance!
Haha, I don't even have a recipe, I just add elderberries to my blackberries in whatever ratios I have 🤷♀️ ~ Anja
My Great and Grandma both used wax to can their jams!
Yes! That is how they used to do it 😊 ~ Anja
A lot of times there Is a spot in the toolbar when you go to a website in German or any other language that will actually translate the website I have found it extremely beneficial especially as of late.
Yes, that is super helpful 😊 ~ Anja
Thank you. I remember my grandma doing this. I'm in California. Everyone here water baths. I don't. Lol
So glad you enjoyed this video and thank you so much for commenting 😊 ~ Anja
Hi Anja! This makes perfect sense. You are sterilizing your jars and the fruit is boiling, so nothing living there either. What is the reason for turning the jars upside-down?
Yes! The jury is out on the upside-down jars but I do because I believe it further sterilizes the lids and pushes any air out. Hope this helps and thank you so much for commenting 💛 ~ Anja
Turning the jars upside-down while the product is still hot creates the vacuum that seals the jar. I have NEVER seen it fail...even way back in the day when you could re-use your lids when canning if the seal was still in good shape.
Goodness! I am aging myself!!! I just turned 65 and I really don't feel old...not that I think 65 is old.
Hi! First time canner here, does this method work with ALL types of canned food? Or just jams? I'm needing to can peach and pear slices and don't want to buy any equipment (other than more mason jars). Thanks for the info!
Here is some more info: ua-cam.com/video/N7X0rJJD-l8/v-deo.html
Would love to try this on bacon jam ..
That's an interesting thought! If you do, make sure the pH is low enough 😊 ~ Anja
I am really trying to go way back, when I was a child, and Grandmoms made jelly and jams. I can't remember if she put them in a water bath, I do remember her doing just that when n she'd make apple butter.
😊
How do you handle the jar rims? Do you put them on finger-tight before you turn them over? Do you then remove the rings after the jars are sealed? Thanks so much.
Yes, you would have to tighten the bands enough that the lids won't leak. I don't remove the bands afterward, even though that is officially recommended 🤷♀️ ~ Anja
So you don't put the jam-filled jars in the oven at all? The only time the jars go in the oven is when they are empty for sanitizing purposes, correct? You simply put the hot jam in the clean jars, lid them and invert them for 5 mins, then turn them back over? Just making sure because someone else i know does this, but they do put the filled jars in the oven for 10 mins in the 200s° and then turn the oven off and leave the jars in for 24hrs. So that is not necessary? Thanks for your advice.
People has changed to water bath my grandmother was born in 1894 she passed away in 1992 -- she never water bath fruit - jams and I don’t either and I’m 70
Hi Janet! That is how I do it, too! Thank you so much for sharing and commenting 😊 ~ Anja
I grew up watching and partaking in jam making and never water bathed jam.
Me neither ☺️ ~ Anja
I couldn't find your second video... The follow up to this one. Did you take it down?
Hi Martha, I haven't done it but will do it this year before the canning season starts so stay tuned 😊 ~ Anja
I have always just inverted my jars for jam. I tried water bath one year and none of my jams and jellies turned out.
I can tomato sauce without water bath or pressure cooker.
As long as you put the sauce in the jar while it’s boiling hot, it will seal as it cools on the countertop
Yes, that's right 😊 ~ Anja
Thanks. I was wondering about this. Do you turn the jars upside down?
@@Navajosun I don’t
@@phillipgreen8958 🙏🏽