Amish canning Part 1-Water bath everything.
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- Опубліковано 17 чер 2024
- This Amish Canning series is the result of an interview that I had with an Amish woman and her family. Please know that all of these Amish recipes and techniques (concerning canning things that would normally be pressure canned) are considered REBEL canning recipes and are NOT USDA approved!!! Therefore using the recipe at your own risk. Please do your own research and decide what is safe for you.
Also, if you have never canned before I would suggest learning USDA methods first to build confidence and experience before venturing off on these methods!!! #waterbathcanning #canninglids #Amish #canninglife
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My grandmother water bathed canned EVERYTHING! She was not Amish. Born in in 1888. Raised on a farm. I’m now 73, raised on her canned foods. Never sick from her canned foods. Thank you for this. ❤️
My grandmother's did as well. I never saw them pressure can anything.
I also was taught the waterbath method from great grandma, grandma and mom. Never had any problems. Many thanks for you passing on this info.
My mom water bathed everything to.We used to do it around the clock because we had a certain amount we needed to do for a year. Because we grew it ourselves in New Hampshire where I grew up or in my dad would buy in the Valley of Massachusetts. My mom did not trust pressure canner's. Because she had seen one explode on the farm at her aunt's house in Vermont. We did all our green beans to. I had no idea about limits of water bath canning.Thank You and Tell her Thank You
The Amish have been self sufficient for as long as this country has been in flux. We all could learn a thing or two from them.
We are!
The ORIGINAL preppers!
Yes and I'm glad you are able to have a access to their abundant knowledge of their life abilities! God Bless you child!
I so agree!
"a thing or two" or a hundred.😉👍
I have a rule regarding all food: It's good until it goes bad. I discovered a full box of pint jars of salsa that got hidden under some other boxes that were over 20 years old. Of course, the color was off, but the seals were good and when I opened one up, it tasted just fine. Every time I opened a jar, I would check it out, but all 12 jars were perfectly fine. Government expiration dates are mostly bogus.
Dear Lass. Hello. I am 100 yrs old. My Mum, Grandmum, Great Grandmum Mum and Great Great Grsndmum all water bathed everything. We never even heard of pressure canning. Mum canned meat, pork, chicken, hams, beef, etc. Jellies, fruit, vegys, eggs, my ancestors only water bathed. It is nice to see a film that talks abt this very subject. Nice to see you youngsters taking up water bathing. God Bless you Love. Ann👵🙏PS I also used my store cans and their tops for water bathing. It works.
My grandparents NEVER had a canner. My grandfather was a share cropper and has hundreds of acres of garden's, pastures and animals. He plowed with a mule. I say all this to say we have gotten away from ways that were handed down generationally. My parents I believe we're the first generation that kind of bought into the grocery store idea. My grandparents went to "town" once a month for flour, sugar and anything they couldn't grow on their own or trade someone else for. I never thought these skills would ever be needed again, we as a nation were more advanced now. Well, it's starting to look like we thought wrong. I don't have the skills my grandparents had. I can grow a garden but can't can. I can skin rabbits but can't remember how to build a trap like my grandpa did. So, so many survival skills that the Appalachian mountains had taught my grandparents are no longer in use. I used to think my grandparents had nothing, maybe they had it all. My grandmother quilted, my aunt quilts and I'm learning from her, my daughter also. I'm proud of your generation that's realizing the skills of our grandparents mattered and are still relevant.
My maternal grandparents were sharecroppers, too...in western rural Louisiana. My grandfather maintained a smokehouse and my grandmother milked her cow...and they both gardened, including raising enough corn to fill the corn crib in the barn, which was enough to feed their animals and themselves. (We like our cornbread.) They could garden three seasons of the year, but my grandmother DID can.
@@joannathesinger770 I NEVER knew how much work my grandparents did. My grandmother had a pot she water bathed in but it wasn't a true water bath canner it was a wash tub. I realize what hard workers my grandparents really were. They never complained about heat, never had an air conditioner or indoor plumbing...I am SO spoiled. I love that there's still people who appreciate the simple things in life. I almost long for those simple days. I don't live near family, my dad is in heaven, my mom a home... it's my kids and I now. Our church family and neighbors are all the family we have. I feel like I traded the important things in life for the convenient. Thank you for your videos.
Get yourself a set of Foxfire books. It is interviews of folks who know how to do these things. I learned to spin on the great wheel from photos and comments by Aunt Airy. I spin every day now and weave wool blankets for sheer joy. Theres rabbit traps in it too. "All the men's work and all the women's work" is in these volumes. Worthy gift for your grandchildren too.
I think this is why we need communities. Everyone brings a different set of skills. Some have one - some have many - but each have something to offer! Even children have the means to help with many different chores and responsibilities. You sure don't often see Amish gangs running around on the streets gunning people down like in Chicago. They contribute to the survival of their families and communities - like it should be and learn the skills that make them feel the kind of self-worth we all need.
@@linbat6148 I couldn't agree more! We all bring something beautiful to the table!
My great grandmother water bathed everything. I remember watching her. She said that's how it's always been done. She also said never to store any with the rings on because it can create a "false seal" and you won't know if you have a seal failure. The Amish have always been kind, friendly and even very helpful in my experience. When I was 4 or 5 years old we were on an old country road in the middle of no where. My aunts car ran out of gas. The Amish towed the car about 5 miles into town and the nearest gas station with horses!!! Iwas littleand that was so amazingtome. They gave us water and the most delicious zucchini bread to snack on during the tow. They would not allow my aunt to pay them. They just said to remember to be kind and return the favor to someone else in need. As an adult I always go to the farmers market and make a bee line for the Amish tables and buy zucchini bread and anything else we like. I know it's not the same as what they did for us, but I am still grateful and thankful and want to do what I can for them.
What a wonderful store! Thank you for sharing!
🥰
Wow, what a great story. ☺️
Beautiful story.....the Amish get demonised when in fact they're super smart and cool..but ppl are slowly waking up
A friend of mine (A New Zealand Maori guy), was on holiday in the US and struck up a conversation with some Amish people. He's a super nice guy and always curious about other people. They invited him back to their community and he ended up staying with them for days. He would certainly agree with you about the Amish.
Please let Suzie know that we appreciate her sharing the information she has, and thank you for passing it to us. I almost said "I'm not currently comfortable doing any rebel canning but always appreciate alternate viewpoints", but then I realised I do not use an approved recipe for my apple butter. 🙂
I water canned all my meat. It made for quick meals when needed. I have never used a pressure canner in my life. I'm almost 60. My Aunty got me canning. I did exactly what she did. Worked great, never had a problem. I never criticized anyone using a pressure canner. But holly man have they ever freaked out on me.
So I got to the point I refused to talk about it!
Thank you for getting people to understand, traditional canning methods are not crazy or bad. If you follow the rules.
My grandmother used to water bath can everything. When she started canning there was not a pressure canner. I personally have ate jelly that was canned over 10 years ago and it was amazing. So much of what we have been taught is false. The usda is full of lies and we have to research and learn the truth ourselves. What you have done is amazing. I am saving this video myself. So much information that can help so many people in the future! God bless you
I agree with Mindy!! Great video! New sub!
💯 percent agree !!!
Me too new sub. Love this!
I remember being surprised when my grandmother talked about water bathing meat as well. And I do remember my other grandmother reusing commercial jars and lids. They never had any problems. Of course the recorded oldest woman lived to be something like 126. She lost her husband in his 60s to a jar of bad cherries. My husband frequently eats things that I think have gone beyond, so I am not sure I want to chance it.
I started following this channel also. The more we learn the better we can do
All over the world it seems we are being led to believe that we can't grow and preserve our own food, I'm really starting to break through that false belief now. Videos like this are so valuable and reassuring to me so thank you for sharing 💕
Absolutely agree. I am old & I remember my granny canning using water bath on everything, she was Irish. The lids seemed to be a tiny bit thicker I think but, she reused them. I think they want a society so dependent on them that we can't live healthy without them. (All in the name of safety, scare you into compliance, so to speak) We never got sick & were very healthy to be sure.
@@franbreedlove9392 when I grew up my mom didn't water bath when canning, she set the oven to 150C and put the jars in there for 2-3 hours.
Same effect without needing the water, which important as we only had a small well at the time, and it didn't always provide a lot of water, but we did have somewhat reliable electricity for the oven (but if the oven was on, the lights in the house would dim).
Though she didn't can a lot of meat, canning fruit, jams, sometimes pickles was common.
Here, in East Europe, we are waterbathing everything. The American pressure canner has been a surprize to me. What we use to lower the pH is aspirine, acet, lemon juce etc depending on the food to be conserved. Reusing jars and lids is common.
THANK YOU for sharing this!!!!! I honestly feel that the "rules" the USDA made for food preservation are there to discourage people from storing up food for themselves. Fear is a powerful tool.
My grandma born in 1907 water bathed everything. Green beans were in for four hours and she was terrified of a pressure canner. Thank you so much for posting. USDA another government agency which should be enough said😡
Would you know how to water bath milk? I know there is a way, but I can’t find a source on the web. :(
Pressure canners in the old days were scary. They exploded. Today canners have 2 separate emergency release valves so no explosions. Water canning costs more money from gas or electricity. 75-90 mins compared to 3-4 hours so open fire would be cheapest way to boil
Govt DON'T WANT US SELF SUFFICIENT. they also don't want to spend millions of $$'s testing because they will get nothing for it $$$$. Its all about keeping us slaves
@@johnmac3931 I’m not buying a pressure cooker right now, I’ll save for that. Lol I’ll do the extra work, pay the extra $ on my bill. I have everything to water bath.
@@elainesegraves3074 i have pressure canned milk and cheese. I don't see why amish style water bathing wouldnt work. Why dont you try a test batch? Wait a couple of months and open one. I recon it will be fine.
My mother grew up during the great depression. She said her mom reused lids every year until they were shot. Mother said, "I can still see my mother with her little hammer pecking out the dings in the lids. She made them perfect because she had to.". My mother and her siblings/ parents never got sick from eating anything her mother canned. You do what you have to do to feed your family.
When your grandmother reused lids was a time when they manufactured lids with a much thicker and better lids. The industry has thinned today's lids to make more profit. They now post a guarantee of 18mo for the seal to protect themseves from lawsuits. Who actually takes the time to read all the fine print on boxes to notice the changes and investigate it? We live among wolves.
So true
My reply to the comment below your is yours so true they just knew from doing it so often
This meant for the comment above yours
@@nanizon You are right about the lids. I don't use lids more than once. Never felt it was safe. You are also right about the wolves!
This exemplifies how our society has moved away from understanding food.
I love that your Amish friend was saying how she just knows when food is bad. She can just tell.
That is such a simple, easy thing, that industrialism has made us forget.
We need to trust our senses, more than we need expiration dates.
We learned from Covid how our own government lies to us on a regular basis. So the FDA continues to believe that we are so stupid we can't learn to preserve our own food to feed ourselves.! Thank you for bringing us this valuable information and thank your Amish friend. May God bless and keep her and her family...and you too!
I'm seeing that with canning of milk and dairy products. If we can buy a can of evaporated milk or the boxed shelf stable milk at the store, then of course we can can our own milk, but the USDA says no!
New.
World.
Order.
America has to be destroyed from within for that to succeed. 45 goals of communism in America. Look it up and see the plan.
@@alisonsmith8653I’ve been thinking the same thing.
@@alisonsmith8653 I've been canning milk for 5 years. Cheese too.
@@5GreenAcres how do you can ur milk? I didn't even know we could do this, I have been buying shelf-stable milk and it's getting really expensive...thanks
I’m not Amish, but my family only water bath canned everything. I remember canning beans outside on an open fire in two galvanized #10 wash tubs. Mom would put old towels on the bottom and between the jars to keep them from breaking. She filled one tub with the jarred brand and used the one tub as a lid. Boiled on an open fire (camp fire) for 3 hours. Only added salt and water of course to the jars. I cleaned out the basement where mom stored her canned goods when she passed away and there was stuff from the 1980’s that was still good…..yes! Gotta think that someone at the USDA owns stock on the American pressure canner company! Oh and these tubs were same tubs we did laundry in with the old Maytag wringer washer!
When I was a kid we had a Maytag wringer washer.
We were constantly cautioned not to put our hands in the tub even with the agitator turned off and we were FORBIDDEN to touch the clothes that were going through the wringer.
My parents never smacked us for anything but Mother had a Memorized Encyclopedia of Grotesque and Horrid stories of grown up women getting fingers, hands and arms crushed to pieces by the agitator or the wringer that emphasized everything we were FORBIDDEN to do.
"And if it happened to a GROWN UP, imagine what it would do to a CHILD!?"
I had long hair so she also told me about the "little girl who was just talking to her mother, watching the wet clothes going through the wringer, when a bee startled her and when she flung her head to get out of the way, her hair got caught in the wringer and every hair got painfully pulled from her head! And the hair never grew back in and the girl couldn't even wear a scarf because her head always hurt so she never left her home ever again!"
I'll be 75 on Sept 11, 2022 and believe me, I can hear those tales as though Mother is talking to me right now!
Maybe that's why we never got scolded...we were afraid to do anything risky. 😄
Mother and her 2 sisters did all of their canning in our kitchen.
I wish I knew how they did it.
My cousins, siblings and I climbed the trees and dropped the fruit to our mothers then played all over our 20 acres until it was nightfall.
We had plenty of fresh fruit and veggies to eat if we got hungry so, we stayed outside all day.
Best years of my life!
We had those huge galvanized washtubs too.... we'd fill them with water and pretend we each had a swimming pool.🤣
(I still remember wondering why the mother of that little girl didn't just UNPLUG the washing machine and reverse her hair out of the wringer.
I thought, "Poor girl to have such a stupid mother!")
@@contactjoy4140 I just love your story!! Thank you for sharing it 😊
I have used my canned goods past 10 yrs. If that lid is good, so us the food!
I remember the Maytag repair man in his blue suit and blue cap
I do all that too, my mother in law taught me. I rolled boiled beans for years, and my mother in law bought me an "all american" pressure canner for christmas one year. I did this canning method for many years. A long with other non approved canning methods. . An all purpose pickling recipe which requires no canning at all, and its not exactly a ferment though it does "work". I have never had a problem with any of the recipes, and canned for 30 years doing these methods..
@@contactjoy4140 i still have a maytag ringer washer, and we would fill the tubes growning up and sit in the sun to warm the water for our baths.
If someone thinks that re-using jars / lids is “cheap” they are in the wrong headspace…not only for canning but I think for a lot of life in general. If it is undamaged, clean and safe, use it!
@@lauriesmith7517 Are you an Eastern Star? Wake up!!!! The "indentation" can't be in the rubberized seal. I have been doing it for years. Go ahead believe the enemy who wants us all dead. Search The Georgia Guidestones.
I have successfully canned tomatoes and salsa in pickle jars or other types of jars that have lids with a rubber seal in them instead of using a "real" canning jar with a new lid. Doing it this way, I had no problem giving someone a jar of my preserves since I knew I was unlikely to ever get my jar back. Works great! And I didn't poison myself or anyone else.
@@redmapleleaf4617
I've been doing it for YEARS!
Lol... you have to use wisdom and common sense! If someone doesn't feel comfortable reusing lids.... then don't.
@@bonniegarber9915 Exactly Miss Bonnie. To each his/her own.
Susie sharing her knowledge is such a blessing.
I have always wondered how people can before they were pressure cookers and I am so glad I came across your video because you’re going to answer every question that I have had amen thank you Lord.
Years ago people didn’t pressure can anything. In many countries there still aren’t pressure canning, because they don’t have them available even. The fact that people are so willing to say you can’t do something because the government says you can’t is disturbing. Many years ago people were able to make logical decisions without a government agency telling them how to do something when they are controlled by the money of the dairy industry and such. I’m glad to see this video
You're exactly right, we have been taught not to trust our own judgement, only what the "experts" tell us and as an effect, we lose our critical thinking and reasoning skills. It's pretty wide spread far beyond food preservation if you ask me. But if it looks and smells good, it probably is good - not too complicated!
@@abbyb6741 You are so right. It goes deeper than this though since the 'thing'. Saw someone today saying she didn't feel well and had come home from work, then said, 'so what do you do when you don't feel well? Take a 'c' test' I can't believe this! Why would you need to do a test as proof you are ill??
Fact!
Amen sista! 🤲🏻
@@abbyb6741 EXACTLY 💯
I love this! Canning has been around far longer than the FDA.
Sure and so has Botulism poisoning.
Research the numbers of poisonings prior to the recommendations.
To destroy the Botulism spores requires higher temperatures (240°) than what can be achieved by the lower boiling point (212° at sea level) of water.
But hey, it's your life and anyone unfortunate enough to eat something you canned, to have their deaths on your shoulders....
Just to prove your point.
Amen, sister!
So true. Seems USDA was set up to create a business of just selling us more stuff, ie. the way overpriced “All American” canners and all the special jars and lids, electric canners, special cookbooks. And yes, I bought them all🙋🏽♀️🤷🏽♀️🤦🏽♀️🤨
@@lauriesmith7517 disagree.
@@lauriesmith7517 what have we learned that is better? Late recalls always months after the fact which has harmed or caused death, yup you right!
This is how my grandmother used to can! She water bathed everything and we never got sick from any of the food she canned. I am so glad I found your video!
Okay I know my grandmother in Poland water bathed everything, she did use vinegar in her bottled meat minimum 3 hours. People water bathed for decades before pressure canners were even invented ❤
I am a former Amish and everything you have said is how I grew up canning and I still can like that to this day. I don't remember my grandma or mom ever using a pressure canner and we water bath pretty much anything meats, beans ECT and we reuse lids as well. This is the only way we've canned and after all the years of doing it this way we've never had any issues of it going bad or anyone getting sick.
Will you please tell me how you water bath sweet corn? Does it need any additives? Thx in advance!
Amen too that.i have Amish family and friends.same thing.save all your jars and lids from everything you have used and bought from groceries stored like spaghetti sauce, apple sauce jairs,jars, ect.it still works just the same! God bless sister.
What does water bathing mean? This is all new to me but interesting at the same time
@@shirleymitchell8564 not Amish but waterbathing is how it’s done in Germany.
Sweetcorn OFF the cob can be done in water or in water with some salt and optionally sugar (1 Tsp salt per litre of water). Waterbath for 30 minutes in boiling water.
On the cob takes longer but I don‘t have the time on hand right now.
@@teniaromo5600 placing jars in a pot of water & boiling them .. pressure canning is the same except the container used is a "pressure canner" which means it seals & creates pressure within the container
It has always amazed me how people have saud you can't do this or that when canning. My mom was born in 1923 and during the depression, women and kids would help pick crops and be paid in the food they picked. The farmers had what they called canning houses set up by the fields and when the women came to work they also brought their canning jars with them and at the end of the work day, they canned their produce and took it home with them.
No pressure cookers back in those days but my grandma canned FRIED chicken, salmon, beef, pork and chicken along with anything else they were able to put up. She also bottled her own Root beer and regular beer.
My mom said that canned fried chicken was awesome and evidently it was done right because it sat on shelves for months and no one died when they ate it. My only concern in out time is that back in those days, their animals were not shot up with hormones and vaccines like they are now. One of my childhood friends was an 82 year old lady that grew up in the mountains of North Alabama and they had to can their food and cure meats. She use to make their bacon using a salt box but one day when I went to her house she was fussing about having to throw away the bacon she had been trying to salt cure because it had gone bad, she blamed it on the injections they were giving animals. One thing she saud was that when she was growing up and friend chicken, you might get grease on your fingers and wipe you fingers on some paper and the paper never stuck to your fingers or your fingers never git that sticky, gritty feeling from the grease and no one.. ever cane down with clogged arteries...
We need to get back to our roots and relearn the old ways if we are going to survive what's coming
This was an amazing share! Thank you.
Amen 🙏🏼
I like you 👍🙏
that was because we had hog lard to fry our chicken in, it the best!!! not only for frying but for our health as well.
Same here in Germany, pressure canning is highly discouraged, waterbathing or open ketteling works for most things.
Just omit anything containing wheat, milk or fresh or freeze dried parsley. Those will cause your cans to spoil when waterbathing.
Live in Europe in a village that didn't have electricity until 1975. No pressure canning ever. All preservation was water bath (like jellies or jams), fermentation (think sauerkraut or kimchi), salting (think salt pork), smoking (think smoked sausage), or drying ( sundried tomatoes). We did not have freezers or fridges. Everything was seasonal. I now also preserve canning by flipping over the heated preserve in the glass jar and covering with a heavy blanket. We have 2 years worth of what is known here as Ajvar ( roasted red peppers then ground and fried). Just opened a jar from 2 years ago, yummy.
I'm 64, my mother birthed me when she was 46. She water canned only. I don't think they even heard of a pressure canner. I water can. I just watched a European lady water bath and she boiled for 3 hours, she said they have to over there because there's always war. Thankyou for your information 🙂
I'm 59. My mother and mother in law and grandparents, both mine and my husbands, NEVER pressure canned. I was taught water bath and for many generations that method was used and no one ever got sick. My grandmother was almost 101 when she passed away and I have and still use her water bath canner. They always stressed making sure those jars and lids were boiled to sterilize before use.
My grandparents did the same and I have continued to water bath can everything soups meat veggies all of it my grandmother said I will never use a pressure canner that's just a bomb waiting to happen
Remember, pressure canners and the USDA, have not been around as long as people have been preserving food.
Very true, I think alot of it is just old fashioned common sense,,and use your senses, if it smells off, looks strange or if it doesnt taste right then dont eat it...If it on the other hand passes those common sense checks chow down.
Good point. They even put best before dates on water these days
@@maggiemae9099 oh good point i didnt think of that
I have been saving various glass jars in hope that someone would do a video showing how to reuse them for home canning ☺️🥳. I trust the Amish methods more than the usda. Tell your friend I am so grateful and thankful she’s willing to share this valuable and desperately searched for information with us 🥰. I’m so excited for this series ❤ thank you for bringing these lost traditions and methods back to us. It only took one generation to choose modern conveniences to stop the flow of this self sufficient knowledge being passed down. Thank you both for this beautiful and needed service to humanity 💕
Yes 😁 I have old Ball canning books from the 30s and 40s that show how to water bath everything. It just takes much longer and you have to keep the water from boiling down by adding boiling water back to it on occasion
I am a mennonite and I can say this is all exactly how we can ,too. All the recipes you mentioned are exactly what we make and how we do it.
Also for green beans we use lemon juice in place of vinegar sometimes.
My mom and my mother in law and their mom's before them ,have all canned meat by waterbathing. None of us have ever owned a pressure canner,thank you for sharing!
Do you add lemon juice or vinegar to the meats? I am in my research phase to start canning.
No I don't for meat. In my meat to can,it's only meat,either chunks or ground,no water(no liquid at all,meat will make it's own broth as it cans)add 1 tsp of salt per qt and waterbath for 3 hours(start timing once the canner has come to a rolling boil)
@@momofthreee thank you
It wasn't clear, do you add water to your green beans as well or only the acid?
Yes for Greenbean I fill to the neck with water and a tbsp of lemon juice plus 1 tsp salt per quart
When lids got hard to find, I tried 1 used lid for every batch of canning. One year later, none of the seals have failed. Excellent video, new subscriber!
Great idea!
You can reuse the lids on spaghetti sauce jars too.... they seal right up.
I learned to can from old order Mennonite/ Amish. Never used a pressure canner. Meats were 3 hr rolling boil. Just recently getting back to canning after 14yrs and was surprised to see this rebel and condemnation of water bath methods. Been around for centuries. Definitely listening to this to remind me of all taught. And making cheese.
Do you cook the meat first before waterbathing it. Thank you.
Raw
These days it's all about the money. Pressure canners didn't exist in my grandparents day and I remember eating canned foods all the time. It was way better than the stuff we eat now too. People are being scared into buying pre-packaged foods and Pressure canners and I am just as guilty. I have been on the fence about canning meats so I am very thankful that I found your video. Please thank your Amish friend for us!
Generations ago there was no USDA to tell people how they should or shouldn't can food. Thanks you for sharing this! Some of us aren't REBALS we are just sticking to the good old way our Grandmothers and Great Grandmothers did things and taught us.
Thank you for doing this, and please tell your friend she is so appreciated for sharing her recipes and skills. Been canning in my family for generations. I trust the old ways, and believe we can all learn from and help one another in the kitchen. Remember, the pressure canner method was invented to speed up the process...life in the fast lane lol isn’t the only way to live.
The Amish use pressure canners as well. Literally thousands of Amish and Mennonite choose to can this way, just like the rest of us. It’s just a personal choice. 😉
Rena....You are so right. God Bless
Good reason to always remove your rings and be mindful of what foods you stack on cardboard.
People used to make themselves sick not knowing seal failed.
They also rushed the water bath thinking eating sooner didn't matter.
40 years ago when my family was young I had a big garden and water bathed everything because it was all I knew of. Now that I’ve gone back to having a garden , I’ve put up tomatoes but everything I see says pressure canning is mandatory for anything less acidic. Thank you for giving us this refreshing advice :)
This is Most Terrific. Water bathing is a generational process we hv used for years and years. My Mum had 11 brothers and sisters..as did my Dad. All were hard working farmers with HEEUUGE gardens, ice houses and clean well water. People preserved foods LONG BEFORE there were " new fangled" kitchen tools. No one in either side of my families has ever gotten food poisoning from water bathed canned foods including meats of all kinds. Follow the rules and you will hv safe food to eat that is extremely shelf life stable. Thank you for this Fabulous series..This is truly a gift of knowledge for young people. I've subscribed..🙏💖👍
How long do I water bath beans
I am 65 years old when I learnt to can when I was very young , I was taught to water bath everything. Everyone today thinks I am crazy. It's nice to hear this proof of water bath canning. My Grandma canned everything, she didn't own a pressure canning. People have been canning long before pressure canners. I use a pressure canning now to save time, not because I believe it is safer.
Agree with you on in that it makes sense in using the pressure canning to save time and energy but not because it is absolutely needed.
How do you water bath corn? What is the recipe? Do you use vinegar? I Just bought a pressure canner but we have a tremendous amount of corn to can. It would be easier if I could water can it as I also bought a large Amish canner
Absolutely love this video and can't wait for more! I live in Central WV, I'm 55 years old and can remember watching and helping my Grandma and Mom can the foods and veggies that they raised, they didn't have pressure canners (my Mom did, later in life) my grandpa built a metal stand that held an old time wash tub, he would build a fire under it (Mom and Granny would load the quart jars in while the water was warming) the water had to come over the tops of the jars and Pap would keep the fire going, it would come to a slow, rolling boil for 4 hours, at the 3 hour mark, Pap would stop adding wood to the fire, they would let them cool way down before removing to completely cool. Water bath canning was all my Granny ever knew and her Mother and Grandmother before her, it's how they survived, they never bought meat and vegetables from a store, they raised it and canned it or they went hungry... I can't wait to see more of these video's! I'm a new sub!!
I’m from West Virginia as well and this is exactly how we did it! Outside in the washtubs on a fire. If my beans do well this year, I’m thinking of reviving the method!
In Australia, American-style canning jars are finally available, but prohibitively expensive. I use old jars (like the cheese whizz jar or pasta sauce jars shown in the video) with new lids (bought through a commercial supplier here in Perth) They are measured in mm diameter to suit the size jar you have. They work a treat❣️ thank you for reaffirming what I already understood. (ie: commercially sold food jars need to be safe and reliable or the manufacturers would be bankrupt from consumer lawsuits arising from failed seals) 🤷♀️
Omg I’m in perth haha where do you get your lids?
Perth mint perhaps? 😂
Or from the shops in kalgoorlie?
I've wondered a long time about using store bought food jars.
I'm so grateful for this interview and this video!! It's confirmation of what I've always known. I've always thought anything could be water-canned if the correct procedures are followed. When I think about our ancestors who did not have a pressure canner, they water-canned everything and they were just fine. Thank you for this confirmation and recipes. It's amazing to me that some people question this method and are alarmed that she would use her 4-year-old canned foods when people buy crappy canned foods from store - foods that are substandard and has been on shelves for eons and laden with preservatives. She knows every ingredient she placed in her jars, and if we follow suit, we can also choose safe and healthy ingredients to can.
I feel like we could learn a lot from our Amish neighbors who have been doing this for generations.
I feel like we are headed to how things “used to be done” with all the issues we are now facing with food shortages, increased pricing in fuel and food.
I personally do not trust our government and the USDA is just another cog in the machine
My husband caught a fresh albacore tuna on his boat every time I water bath canned it. Leave in ice cooler with kosher salt draw blood out . 12 hrs then cut cube rinse pack jars with tuna and fresh water spring water not tap, water bath can it’s delicious. We did it for 35 yrs . I never did meat . Great video . Ladies be kind to one another we’re all learning from each other . Have a blessed day!
How long to process?
We water canned my whole life. It was never questioned. It just was. I can everything. I have for years. This was an awesome video. Thank you.
OMG this makes me feel soooo much more comfortable. I've never canned before and recently bought my supplies and then realized I couldn't pressure can on an electric stove and everything I saw regarding water baths terrified me. Thanks so much for this. I am definitely going to do it now! God bless.
When I was a kid we helped my mom can every year. We water bath canned everything. She set up an outside water bath canning station with a old fashioned wash tub covered with a piece of tin set over a fire. We didn’t have air conditioning back then and it was too hot to can in the house. The times we used for water bath canning were the same as the Amish canning recipes you shared. Thank you for researching and sharing this old way of canning.
wedid the same thing but we did it on the gas stove inside in the kitchen or i should say i did most of it....
This is how I was taught to can . Outside wash tub and covered with tin
So what did you do if your water evaporates during the processing time? Do you add more water or what? Do you add boiling water or tap water?
@@mimiandmonet add enough water that it covered jars MORE than an inch. if water starts to get low add boiling water you want to keep the temperature of the water hot as what is cooking the jars or as close as possible.
Thank you for making this video! About a year ago my husband bought me a book named, Amish Canning and Preserving, by Laura Anne Lapp. All the recipes are for water bath canning, even soup with noodles. I never tried it because I was a little concerned. Now after seeing your video, I’m going to give some of these recipes a try. The average water bath time for anything with meat and vegetables seems to be 3 hours, like you said. Thanks again!
Do videos with those recipes
I am soooo getting this book. Thanks for mentioning it! 💟
Wowie!!! I'm so glad I stumbled upon your video!! I know my grandmother used to water bath can everything outside on a potbelly stove to keep the house from getting too hot! We never got sick and we ate everything from their farm. Thanks so much for sharing. I've often said, The Amish are the most prepared people in America.
I do believe all these rules and regulations are meant to discourage us from being self-reliant. Thanking God and Blessing your food before you eat it certainly helps too
🙏 😁 God's Blessings 🙌
Like so many others here, my family only ever water bath canned. The only thing we never canned was meats because that was all in the freezer. It never even occurred to me until several years ago to consider meat as something to can. My sister and I then went in on a pressure canner together.
My mother also canned everything, including meat based soups and stews back in Poland and continued canning her own jams, pickles and ferments when we came out to Australia, there was always sauerkraut fermenting in a bucket somewhere and milk kefir on the kitchen bench. She only ever used water bath canning...no pressure cookers. growing, foraging for and preserving food was second nature.
What a lovely house to grow up in . Yes pressure canner aren’t that common here in Australia
And no pressure canner in Belgium even country around Belgium as far as I know! Till nowadays.
I live in Eastern Europe and pressure canning isn’t really a thing here from what I’ve seen. I don’t think we even have the option to buy a pressure canner if we wanted to. So with that said, everyone is water bath canning everything all the time :)
#goals ❤
Same in Germany everything is water bath canned with a few exceptions that can't be canned. PC are not authorized by the food saftey authority.
Very interesting video. There’s so much fear and paranoia in canning that doesn’t need to exist. I can’t wait for Part 2.
It makes one wonder if the fear and paranoia was "planned", doesn't it? Oh, darn...did I type that out loud? I meant to just think it!
@@joannathesinger770 LOL...For a long time the people in the food preservation dept of the USDA came from the manufacturing of canning products. They were there to promote their manufactured equipment. They would spend a few years in the government being lent by the industry and then return back to the industry. So in a way, you are right. It was planned so you would spend lots of money. I am in my 70's and have gotten so tired of being told on line that I am going to kill my family not canning by the USDA recipes.
@@joannathesinger770 funny you say that, I have Amish friends that actually call them propaganda books. They pressure can and they say these books are to deter ppl from canning when you look at the extreme processing times. Their process of doing it is much different and much quicker.
@@keithhodum I'm old enough to remember my grandmothers and aunts and mom canning. I also took Home Ec (every year) in the early 1970's from 7th grade on...it was kind of my thing...and remember what the guidance was back then regarding home canned goods.
I get wanting to be careful and safe...but then, my grandmothers were safe, and they canned a COMPLETELY different way than what is taught now...and no one ever got sick or died.
@@keithhodum interesting. Do you think Amish pressure can meat for less (far less?) than 75 minutes? My first try at pressure canning was recently and my Presto basically blew the gauge in the last 3 minutes. Presto said to throw it out, “it wasn’t safe.” I didn’t, lol.
Thanks for making this video. I was in the process of “rebel canning” trail bologna and was getting really afraid of it killing us from everything I was reading. After watching your video I feel good.
I absolutely LOVE this!!! My grandma never had a pressure canner and she put up a lot of greenbeans and meat. (We were from PA and my grandmother learned things from Amish/Mennonite women. She's been gone a long time so I couldn't ask her these things.) God bless you!
Thank you for sharing! I recognize these methods because I'm Ruthenian, from a small winemaking village on the Slovak-Ukrainian border, and I learned to pickle, can and ferment produce from the women around here. I've only ever used a pressure canner a handful of times in my life, we always use waterbaths for everything. All the grandmothers and aunties around here would get a good laugh of knowing that people would call us "rebels" for this! lol
Edit: I just got to the part with the CheezeWiz jar and yes, these are the jars that we usually use! They can be reused multiple times and things last for years and years.
I want to learn fermenting and also sprouting. Something the Amish did when I lived there. But want to know how to also harvest the seeds to sprout . Sprouts are easy to do and super nutritious. Can use when greens won't grow. Which for me is now. Just too hot in s Florida for herbs and leaf crops.
It’s the same in Germany! Jars with twist off lids are reused and everything is waterbathed.
Of course there are ‚rules‘ but nothing like in the US.
I never heard of pressure canning until a few years ago when I wanted to brush up on my canning skills. My grandmothers on both sides water bathed everything. My paternal side was Amish until I was born. Then they converted to Mennonite, but kept all their skills. The other trick is the inversion method for jelly and tomatoes. Canned pickled eggs are my favorite rebel canning food. I reuse the lids, but always sterilize everything before I can. That is something the Amish always did and the USDA just says wash your lids. Nope, I absolutely have to sterilize the lids. One of the reasons why Amish canning methods is safe.
Im grateful for your work on this. The friend whos educated me on canning is a strict usda canner & wont vary a hair from an approved recipe. As a low carb keto eater, most of tge meal revipes dont work for me. I have a pressure canner but absolitely know the USDA, FDA etc are not trying to protect us but dumbing us down to be dependent on them. This was an oustanding video & applaud the truth to yourself youve displayed here.
I love this. Thanks to both of you for such a symbiotic collab.
This is how I was taught to can and I've never used a pressure canner. There is one very IMPORTANT thing to remember though. Salt should NOT have iodine it it. Any other salt is perfect. We've had canned foods rotated out for years. She's right. If the seal is still on tight, it looks good and smells good it has been good.
I’ve never heard anything about iodized salt. Can you explain why iodine is bad for caning?
@@innamakarenko4589 I know you can't use iodized salt for pickling--I assume because it has an effect on the bacteria that's fermenting your food. I haven't heard that it's an issue with canning. Could be that the rule for pickling got accidentally applied to canning as well. Or perhaps with water bath canning, the salt is expected to do a bit of mild pickling.
@@kerim.peardon5551 good to know, thank you!
@@innamakarenko4589 Iodine will make things turn a dark color... otherwise it is fine. I would just close my eyes to eat and next time use salt without iodine unless you like the dark color. Canning in glass also increases the safety. Iodine would react with metal cans.
@@pricer39 this is helpful, thank you!
Fascinating. Very excited for the rest of the series. Subbed and liked.
Isn’t it? I’m so excited to learn. My Grandmother, Mother and Sister all canned and I never took an interest. I’m older now and realize what I’ve been missing and can’t wait to teach my daughter. Here I go! Head first and so excited that I found this channel. 🥰
Definitely looking forward to more videos!
My Mom did water bath canning as well as canning in the oven. She never owned a pressure cooker. My Mom has passed & I don't have her to ask questions to. This is a fabulous video for me. Thank you so much for sharing. I trust the Amish folk absolutely. Wonderful folk, please pass this on to your friend. God bless
I LOVE that you did this and opened it up for us to ask questions as well.
I think it’s amazing! She is actually being a Titus 2 woman , thank you for sharing this much needed information ❤️
Best compliment ever!!!!! My heart is full thank you!!!!!!!’
The Titus 2 Woman is a teacher of good things. A trainer of younger women. Self-controlled. Pure. A worker at home.
I currently have applesauce that I canned in 2010 and it is still good. We ate some last week.
It lasts forever if it doesn't go bad in the first weeks.
Ty, so by much. I've been looking for a video like this for a by long time.
Thank you so much. I have been praying for this information. Thanks again...
Thank you for this video. I have been looking for the old methods of canning. My mom did everything in a water bath and we never got sick from our food. Thank you, thank you! And thank you to Susie your Amish friend. If she would share their method of finances, too, that would be interesting. We live by a Mennonite community and they help each other so much. We had a tornado in December 2021. Our Mennonite neighbors lost several buildings. You wouldn't know it a week later. They had van loads of people to come help rebuild. We need to learn how to function as people of loving communities and help each other out!
Do you put meat or chicken in a jar then in a pot of water to boil,sorry for stupid ?but idnt see how it's done please some one tell me
My wife’s family who were literally dirt floor poor growing up said they used to water bath can everything over a fire. I’ve talked to a few of them and they have told me all kinds of ways they used to preserve food.
Make a channel and videoes and please share!
THIS IS GOING TO BE SUCH A GREAT CHANNEL!!! grateful to sub
Thank you so much for this inside information, exactly what I have been looking for
Thank you so much! I'm so grateful for the info you have given us! ❤
This is a Heaven-sent video! I live in Australia and it's very expensive for me to order American pressure canner, and pay in American dollars! Now I feel more relaxed because a water bath is more doable for me. I can't thank you enough!!
Hi Lidia, from Adelaide. The very old Fowlers Vacola recipe bks have instructions for water bathing meat/veg etc. It’s slightly different to the Amish method.
I can’t get the USA jars+lids here either, so I just re-use empty pickle/jam jars.
Louise, Australia 🦘
@@louiseeckert1574 I’m from Victoria and although I have bought some very expensive mason jars I also recycle any jam/pickle jars I can find. There is a company in Queensland that sell lids that will fit most jars.
I know others said the same thing, but I would like to repeat this. You took the fear out of canning for me. Cannot thank you enough. God bless you
Wouldn't spaghetti get mushy after 3 hrs of cook time???
What a blessing to have the opportunity to share this knowledge! Thank you!
It has occurred to me that this skill is essential. If, God forbid, we didn’t have electricity or maybe even stoves, boiling water and water baths would be our ONLY way to put up food so we better learn what we can now! You’re doing a great job. I too have friend I’m the Amish community that share manY of their ways with us, I am thankful for them every day too!
My Mom did 100 jars green beans water bath every year for 18 years and all 8 of us did not die. Last year I founs out that the Amish were reusing jars from commercially canned foods with metal lids when I heard they were doing this I knew I could too . Saved me a fortune when jars and lids were so expensive sealed perfectly! JR
I live in an Amish area of Pennsylvania. Amish here have signs at the end of their driveways saying Wanted: Canning Jars. They also regularly show up at our small weekly auctions and buy jars from estates selling household items. Glass can always be sterilized and always reused.
This is maybe one of the best videos I’ve watched on UA-cam - so grateful for your dedication and sharing of this wisdom!
This video gave me warm fuzzies. Thank you so much for sharing this. ❤
This was amazing. I'm going to watch again whilst taking notes.
I was raised in a family who survived the great depression. My Grandmother and Mother would ALWAYS save and use ANY glass jar from the grocery store to use for canning. My Mother has told me my ENTIRE life "God gave you eyes, nose, and mouth" meaning IF it looks, smells, or tastes bad DON'T eat it. In these tough times ahead, I'm thankful for ALL the lessons I've been taught. I just wish I would've paid attention when they canned everything. Thank you for sharing this video.
Tammara and others, I'm not disagreeing with Mother. Unfortunately Botulism is odorless and tasteless, however i have recently read in two different places even if there is some in the jar, boiling your food for 10 minutes brakes it up to harmless. I'm not a scientist. Hope this is helpful
I so appreciate this wonderful Amish lady for taking the time to educate you and bless us with what you’ve learned so far. I’d love her sourdough starter recipe…….I’m so nervous about that, but I want to learn.
You can find that recipe on UA-cam. The friendship bread is FABULOUS
Thank you so much for taking the time to make this video. Very fascinating!!!!
Thank you so much for sharing this information! I'm definitely going to try some of these recipes now
I'm glad someone is willing to have this discussion. I found this video to be interesting. I watched someone else's channel on yt in which a woman visited Italian village. They canned tomato sauce and used all kinds of store bought jars from food and drink products. It all sealed. No Ball mason jars available there!
Yes! I watched that video last year as well and I just canned some bread & butter pickles in a (laughs) a recent store bought bread & butter pickle jar I had on hand. Worked perfectly fine. I feel like my years of randomly saving jars is justified now LOL I am curious how many times you can reuse the jars this way before the sealing fails.
my grandmother taught me to reuse the store jars and lids also, I have never had any difficulty with it. and Re-using the mason jar lids too I can get 3 or 4 uses out of it. but I use new lids for Broths and soups. been canning for near 40 years. good stuff, but I can the old ways. when i do modern, I mess it up!
@@caddycraft6823 Do what you're comfortable with. My grandparents would can but grandma mostly jelly and jams. She would use wax to seal the jars, but ants would chew through to the jelly and jam (time to time).
I'm getting into it myself for food security and something to add to my list of things to do around the house.
@@caddycraft6823 I live in Florida and I had a friend tell me that you must always store home canning in temperature of between 50-70 degrees,is this true. This would be difficult where I live because of my climate.
I just purchased my water canning. Prior to that, I would raw pack, poor hot water on old pasta jars etc and it seal. I guess its called soft sealed when you use it within few weeks and I saw people was butter butter like this and it lasted about a year. I always learn from the video you mention..
My best friend of 14 years is Amish, in fact all my friends are Amish. We have butcherd with them and canned and cooked with them. We are constantly eating at one of Amish friend house. I do have to tell you thought. It depends on the community, so most do pressure can their meats, vegetables but one group of Amish friends are what are known as Swartzentruber and they don't use pressure canners. I think I might start a UA-cam channel showing their daily lives
That would be great. I hope you do.
Please do!
I would love to know how they can meats too please.
Please that would be terrific.
@@margaretwalker5907 I will diffently try to figure out how to post on you tube. And I will talj to my Amish friends
This is so great! Thank you so much for sharing this information!
This is so awesome! My grandma used to write recipes down on note cards! What a great video!
I was taught to can using water bath canning by my great grandmother and grandmother and I still do it. It's a timing thing. You usually keep extra water boiling to add if you're water gets low. But start counting when the water starts going into a rolling boil. You can smell the food and if it doesn't smell right don't eat it. And if your lids don't seal then you go ahead and eat it for you next meal. And remember to leave space in the jar, people forget to leave a half a inch of space before getting to the neck of the jar. And yes we reuse out lids they are check for soften rubble seal.. thank you for doing this and I'm subbing to you channel
@@lauriesmith7517 we still know by the way it looks and a few other things we look for...hasn't made anyone sick in 6 generation
@@lauriesmith7517 yes you’re right about botulism, but what about the generations that survived without pressure canning? I would think that speaks for itself. If water bathed long enough as expressed in this video, then I feel confident it’s safe.
@@lauriesmith7517 Laura, other than parroting the USDA have you ever really done any research on botulism cases in the USA?
I did, back in the 90's.
The cases of botulism that had occurred UP TO 1998 or so, had been for the following:
1) Commercially canned eggplant imported from another country.
2) Several cases of canned whale blubber in Alaska and I believe some in Oregon.
3) A man that ate beefstew that had been sitting out all night. He ate it without boiling it for the requisite 10 minutes before eating it.
AND THAT WAS IT!! I was totally floored by that discovery!
Now that was back when it was easy to find govermment info online. That was also back before the Canning Police (those Karens who only know how to get into other people's business) had any presence online.
My canning manual came from my Grandmother. It was published in 1946.
Except for the year that it got so cold that our toilet bowl froze and some jars next to the wall froze and burst, Ive never had a problem with my canned goods.
I finally got a pressure canner when I moved to FL because its just too hot to Waterbath without air conditioning.
@@SandcastleDreams Thanks for that info. When I did some research into botulism and found out how rare it was, I was shocked, and subsequently became angry that we have been lied to for so long.
@@LadyVioIa Me, too! I keep thinking about that woman that was told to throw out her jars of green beans, just because they decided to change the manual.
I called the Dept of Ag extension agent at the university (Gainsville, I believe it was) when they took squash out of the canning manuals.
I asked her why? She said, "Because the couldnt get the internal temperature high enough"
I sat there for a moment and responded, " So all of these decades homemakers have been canning it safely, but suddenly you all couldnt get the internal temperature high enough?"
I heard this long silence...I said, "Let me guess...you all put the squash into one of those ice cold commercial refrigerators before you tried to can it"?
She sounded a little chipper and answered "Yes ma'am"!
I responded, " Did it ever occur to you all that we dont put our veggies in the fridge at all because during canning season we have baskets of produce all over the kitchen and even under the kitchen table trying to get it all done?"
She squeaked out " no ma'am"
I finally asked her, "Have any of you up there actually grown a garden and canned your produce???"
Again, I got a "No ma'am"
That wasnt the entire conversation, but it really made me angry that they are running our lives, supposedly from experience and they dont even have a lick of sense!
Another thing I asked her is why they never put the processing times in for stuff like bamboo shoots or smaller jars than pints.
She told me it was because nobody had paid for the test to be done. I asked her how much it cost snd if I remember correctly it was somewhere around $300.
So this was like 4 or 5 years ago. I thought about a go fund me, but they already get our tax dollars. They dont care much about homesteaders. They care more about big agriculture.
I am in UK, just getting interested in canning. What a lovely lady that she is willing to help and share her knowledge, and for you likewise helping us all in return. It is amazing. So humbling. I thank you both. God bless.
Thank you for this information. Do the meats need to be raw or cooked?
@@connievaltierra3288 Hi Connie.
Raw. The canning process cooks the meat, which is why it is important to ensure that the process is followed and sufficient time is allowed...to ensure the meat is cooked in the middle of the jar.
Pressure canning helps ensure that this happens and also creates a higher temperature, thus killing off any bacteria such as salmonella, listeria and botulinum.
Final tip, cut the meat up into small chunks and pack down in the jar firmly (it eliminates the air).
Good luck, remember the smell test when you open anything canned, and if in doubt, don't eat it.
Hope this helps.
Thank you so much for this. Thankful for such a sharing relationship with Susie. Loved seeing her pantry and recipes cards. So sensible, creative and belly worthy.
Thank you for the info and your kind words. Much appreciated in these divisive times.
I would love to see Rose Red Homestead use her gadget on a three hour water bath canning session with meat, just for the scientific info. Obviously these people have survived so it’s working.
Me too!!
Red Rose probably wouldn't, it not FAD approved,(eye roll)🙂
I unsubscribed to Rose Red because of how ugly she would get whenever anyone spoke of anything other than what the USDA dictates. There’s a woman Laurie Smith that’s replies to almost all comments pushing the USDA stuff. I wonder if she’s on their payroll? 😂
@@annmiller5729 she wouldn't be allowed to can professionally here in Germany as she has no master in a food profession. She follows rules set by an US authority, but without food background.
actually, there have been outbreaks of botulism in the Amish communities. I remember one in OH in 2015. Another in PA around 2010.
I have been canning for 40 years. Always only used water bath canning. This year I finally broke down and purchased a very nice pressure canner. I did not know about the vinegar for green beans. Always can learn more no matter how old you are! Thank you for sharing this information.
When water bathing, do you completely cover the jars? I’m assuming you would start with warm clean jars so does that mean you add those to already boiling water? Or do you put them in the water bath cold, then bring to a boil?
@@TMM716 I can tell you how we do it in Europe, where pressure canning is all but unheard of.
We boil out our jars, lids and gaskets (we use the Weck system with glass lids and rubber gaskets here) for some minutes in water with a little bit of vinegar added against limescale. Then we take them out and let them dry up before filling them. Lids and gaskets we take directly out of the hot water.
The temperature of the canning water should be the about same in the beginning as the temperature of the canning goods, so if we can jam, we use hot water, but if we can fresh cherries, we use cold water. This is done to prevent cracking jars or lids.
We stack our jars in the canning pot. The bottom jars may be submerged, but for the top jars, it's enough if they are about two thirds in the water lest they might float and bump against each other. The steam above the boiling water is hot enough to sterilize the top of the jars, but the lid should of course always stay on the pot.
Contrary to what many Americans believe, water bath canning seems to be perfectly safe. Here in Germany for example, a billion jars are water bath canned (and presumably eaten) each year, and yet we haven't had a single death by botulism in more than thirty years.
It is, however, advisable to re-heat low-acid canned foods to boiling temperature before eating, especially meat. This inactivates botulism toxin.
@@TMM716 I was wondering too, ... 🤔
@@TiberentenTV ty for sharing your information
Thank you so very much for how you presented this!
What a fascinating video! Thanks so much for taking the time ❤️❤️
This is fantastic! When I started canning for the first time in adulthood, I was talking to my mom about my pressure canner and she was surprised to hear that such a contraption was 'necessary'. My family and I are from Ukraine and I grew up eating things my mom and grandmother canned, including meat...ask me if my grandmother had a pressure canner in the Soviet Union LOL But I've been reading all these publications with the USDA guidelines in them and thought that it was all kind of strange, but the US is generally much better with food safety than other places in the world. Turns out, tried and true is still tried and true and there is nothing new under the sun.
America is tops in many categories, (education for one, though that is declining as our institutions decline), but we are also a land of material consumers. Even our farmers are made to be consumers of big ag and struggle to survive. Any method and alternative wisdom that takes that away from my self-sufficient life is a boon.
My neighbor is from Ukraine as well. They laughed at me when I said I needed a pressure canner.
The father is 87 and speaks no English..just few words ...he opposed the refrigerator and showed me all the reused store jars , with his canned meats
Yup..he said you can't even get a pressure canner in UK and no one uses that method, except water bathing.
I've been following another UA-cam blogger and she gives the entire recipe.
No one died or got sick from water bathing. Smell and look ...if seal comes off..don't eat it..
Thank you so much for this!! I've heard others say you must use a pressure canner. But in the back of my mind I thought, " what did people do when they didn't have the expensive equipment??" This is very valuable. Also, thanks to the Amish woman who was open to share her knowledge and traditions. :0)
Oddly, being in Europe, you cannot even buy a pressure canner, pressure cooker - yes, but not canner. If you want to import one you can more than double the price. So how do people think other countries do it? Personally, I think your gov is trying to make more money out of the people and/or stop so many using this cheaper, cost effective method
Absolutely loved this . Thank you so much. Hope you share more.
What a treasure of information. Thank you.