Since findimg you last year, I had never canned anything before. I can EVERYTHING using the Amish waterbath method. I just canned 2 lbs of mushrooms (mushroom soup) last week. We ate it all from last year :) I used milk, butter, AND flour. DELICIOUS!!!!!!
I grew up canning with my mom and grandmother. As a girl, there was no such thing as pressure canning. So like the Amish, my family for many generations water bath can & never have had a problem. I don't know why so many folks freak out. We also dehydrated as well as ferment food. I'm glad to see you are trying out "old school" methods. Enjoy your videos very much. God bless you and your family. 🙂
The water bath meat looks so much fresher and tastier. Using the water bath method I learned from watching your great videos, I have - so far - canned green beans and carrots. This weekend, I will be canning the chunks of beef. This next week, I plan on doing potatoes, and then next weekend, I am going to water bath the cabbage beef soup. I cannot tell you how GRATEFUL I am to have found your channel. I never thought pressure canning was the best and healthiest way to can. In my opinion, it overcooks the food and removes nutrients. Anyway, God bless you for taking the time and energy to share your knowledge of and love for canning. Thanks to you I can do something I never thought i could. My mother and grandmother are smiling down from heaven.
It might be the lighting but the one you said was lighter, looked darker. As long as they’re safe and taste good it doesn’t matter to me. I don’t like the browned texture though
My sentiments & current experience. I have made dried beans, spaghetti soup, potatoes, chicken, roast and have cabbage, tomatoes and ground beef for my next adventure…..Thanks a million & blessings. ❤
I have been water bathing everything for over 20 years.... and I love love the taste of waterbath green beans vs pressure canned.... Thank you so much for being an advocate for this way of canning!
I love the fact that you didn't even get a chance to taste your spaghetti soup. Speaking as a man, I have to say: if your husband ate it all, it had to be good.
In germany we are canning in water bath for over 100 years. But very much shorter than the amish. If you are interested try to get "The Weck home-canning book". And hurry up. The company Weck has seriously trouble and its not sure if they will exist in future... All things in this book can be done with any other glass. You do not have to use the specail Weck glasses.
Thank You for this information. I just ordered this and "Weck Small Batch Preserving". I water bath also. It's just the way I was taught and am comfortable with. I live in the state of West Virginia in The USA.
You know, maybe because I'm old school, I just think to myself that pressure canning is safer bacterial wise. But then again, that's how I was taught years ago. I've canned a lot of meat in the past years but if I was ever in a bind and couldn't get any replacement parts if I needed them for my pressure canners, I would go to fully waterbathing everything. Thank you for educating us on this method though. I think it's very important to have knowledge on this subject and a back up plan if you need one. May God bless you and yours, young lady!
I love all of your videos, and I so great fully appreciate all that Susie has taught you and tgat you share..I want to learn all that I can from the amish..And now more than ever....Thanks so much again...
I am glad you're sharing the methods you've learned from your Amish friends. No way they would continue doing something it if was making their families sick. I still use my PC for expediency but knowing HOW to do this the way others have for at least a century and not gotten sick from it is important I think. One question I do have. Do they always heat their canned food when using it or do they make things like chicken salad w/o heating the meat? I know boiling the food for 10-15 mins after opening the jar can render botulism toxin inert - my grandmother did it with EVERYTHING. Commercial and home canned alike. I just wonder if that is one of the steps in their process? To always heat it? I am very consistent in doing this just out of habit.
I have canned for forty+ years. I had a really bad experience with pressure canning so I just didn’t do it. Then I found you and now I have canned things I never did before. Thank you so much.
Hi ladies I give you guys a tip for spaghetti soup. I always use angel hairs pasta and tip for pasta to not go soggy and soft fried the spaghetti in oil first with bit of oil. Till they go golden brown not burnt😊
Thank you so much for the water bath canning instructions. I know this is safe because it’s the only method people even knew about when I was growing up. I need all the help I can get to learn how to can vegetables.
I am so grateful that I found your channel. The country I live in- we don’t get pressure canners (unless you’re willing to take out a mortgage to import one); so learning who WB can from you has been amazing for me. Thank you
Hello, I am new to your channel and also new to canning. I am not comfortable with using a pressure cooker and really do not plan to invest in one. So far my water bath canning is going great and I love that you have shared lots of water bath canning recipes and tips. Thank you Thank you. However as a new canner with a big garden I am up to my ears in fresh corn on the cob. I have done up some freezer corn however I really want to water bath some but have not been able to find any instruction on how to do this properly. So here it goes, can you water bath fresh corn and if so PLEASE share! Thank you and God Bless
My Granny would can breakfast sausage and store them upside down with a thick layer of rendered fat that would be at the top. I was very young and I don’t remember how she did it. No one else does either. Have you heard of this or know how it was done? No pressure canning in her house. Thanks for all that you do.
My grandma would do that too. But I don't think it was canned. What she did was, frying sausage and sticking in a big jar with lard. The lard was always above the meat. And she stored this in a cellar.
Lelani, I was thinking about you all day yesterday. I canned a ton of 4 bean salad in half-pint jars, so we'd have them handy to grab for packed lunches. The only thing I altered from my standard recipe was using canning salt over sea salt. Talk about a beautiful jar to look at on your shelves! Thanks for helping me become a very confident canner who welcomes "rebel" canning. You have been a huge blessing for me. Thank you!
Just have to say... I just began canning (water bath) last month and stumbled across your videos and I absolutely love them! You have given me so much confidence. You keep doing what you're doing! ❤
While botulism could be an issue I believe its a very low percent, as long as you clean everything. Thanks for showing us the Amish ways. Appreciate your videos.
I really trust your opinion. Homemakers in Europe water bath can everything too. Our prices for cream of soups are very expensive also. It makes me mad that a can of cream soup is very near $1.50. I used it quite often and I know mine will taste better cause I can cook good. Anyhow, thank you for being you.
Thank you, for your bravery against the negative onslaught, and for doing All the videos you've done on canning.; Especially the water bath canning. My pressure cooker gave it up mid season and , we can't afford replacement parts and I still had a harvest to save. Also, I love all the work and visuals and information in your videos. I think my favorite one is when your Amish canner arrived and you unboxed it with us. I don't like unboxing videos- and try not to watch them, but you were so excited when it arrived and I'm grateful you went ahead and did the unboxing with us. - I never knew such a thing existed until that day. So, thank you. (Again). I'm fixing to go back through your all your videos and rewatch a good chunk of them. Thank you for blessing us with the information, and how to's; appreciate it a lot.
I was lucky enough to find your waterbathing potatoes video right before coming upon 100 pounds of potatoes for about 10 bucks. They have been delicious every single jar and now almost 8 months later we are down to about two jars. We use them straight up for potato soup as well as in recipes. They are delicious.
Hello neighbor, awesome video! Cream of mushroom with heavy whipping cream will be in my kitchen soon. I’ll follow your recipe and can’t wait to taste it. I know it’s going to be amazing! Thanks ❤
Great videos. My grandma never used a pressure canner. I’m trying to help get my daughter canning. Do you have a video on beef stew. Thanks your awesome
The All American is expensive my side in South Africa & having a power crisis doesn't assist at all. Ordered a 20 liter Basterfield (stainless steel), locally made in 10 - 50 liters, using it mostly on gas now & the gas seems to be better in keeping the pressure stable
So I watched when you made the cream of mushroom soup. You said you put a half of a cup of heavy whipping cream in half of the batch. So would you put a whole cup in the regular batch?
I am still with the Amish about the water Bath period I don't think we need to actually pressure can because because the almost didn't have that period so, that's what I do with everything that I have.I Water Bath everything that I have. It has worked out so beautifully! Thank you for so much For your tips and tricks!
Get together with @My Wild Holm Melodi is in need of WB and Pressure cooking !!! Melodi is veg but eats fish !!! So I was thinking of fish that you could WB that looks like salmon !!! I used to put a slice of beet with the fish it turned on out great for me !!! They go Live at 7PM on Thursday nights Subscribe and comment to Melodi !!! They catch Trout their on their lake and Melodi is building a green house !!! Love the PANTRY !!! I think the WB Is the way to go for the beef also !!!
❤ your videos Can we replace vinegar with lemon juice ? Apples? Mine was a disaster in the pressure canner. Some jars came out with apple sauce & the others, kind of mushy / spongy
I pressure can browned/cooked ground beef, dry without liquid. I like the texture better without added liquid. I also rinse it and drain. I wonder how water bath canning with the liquid would improve the texture🤔
I use both but ive never canned raw meat...yet my meat needs to be seasoned i love her videos but i dont have the patience to watch something cooking for 3-4 hours😂
I did can some ground beef it was an 80/20 and it has a thicker layer of fat, I didn't rinse it with water before canning. It looks good and it's sealed very well. I removed the lids to be sure if it spoiled. I've kept it in a cool dark place but I'm a bit scared to eat it. It's my first ever canned meat and I did water-bath canning. What would you do?
I did waterbath ground beef last year. I was scared to, but I love it now. I will be doing a lot more this year. I however didn't care for the taco meat I made and canned. That came out like a paste.
Did exactly what you did, April last year. Came out perfectly, lids dented in & properly sealed. Opened one last month, not a problem. The fat at the top seals it off as well 👍
You can buy litmus papers at chemists to test the acidity of the food. Anything 4% and less is safe. I always add two tablespoons of lemon juice to each jar and also toss the meat in a little salt, pepper and lemon juice after cutting up. Also the addition of a tablespoon of Worcestershire sauce to each jar adds acidity and gives the meat a nice flavour. I do the same with any stews. Meat, potatoes, carrots, onions and peas. Of course you can add beans, pumpkin, cauliflower and any other veg you like. Just never add starches like flour, cornflour, pasta etc. You can add them after opening and heating. I water bath all my stuff. I'm referring to the size jars that are shown in this video. Of course the larger the jar, the more acid will be needed. But the cooking time is always the same. Three hours. Also don't remove all the fat from the meat as it rises to the top and forms a seal which is also a further safety measure
Ive been creating my own pantry journal on everything I have been learning about waterbath techniques and recipes I would love to know when it comes to milk and butter would they be 3 hours? - shop bought
Thank you for all your advice, I just got done with water bathing venison. Today I'm doing beef, a huge side of beef I had to cut up only got half done so far. I put jalapenos and another habanero. Then I cooked down some onions and mushrooms and put them on top of the beef in the jars. On the cook now! Glad I found your channel
I have watched many of your videos (and have learned so much!). I see that you add vinegar to potatoes and green beans when doing the WB canning method. I hope this isn't a stupid question, but, what would happen if you added vinegar to meat when WB canning? I have WB canned chicken and beef successfully, but I know there are people who give us grief for doing it without a pressure canner. Would vinegar mess up the taste/texture of the meat? ALSO: Regarding spaghetti soup. I wonder if it would make a difference if you used a larger type of pasta other than spaghetti or ABC pasta (such as medium seashell pasta) that would make it less soft. So many questions in my head! I think I'll make it myself using that substitution and see if it makes a difference.
Hi! I've never waterbath canned meat before but I do want to give you a tip on vinegar. And I didn't find this out till yesterday, but when you buy vinegar, make sure it says 5% acidity!! I got a new gallon jug of vinegar the other day, my usual brand, and did not notice till I got home that it was only 4% acidity! I had to label it as cleaning vinegar and not canning vinegar. Not only do we have to watch what they put in our food but also what they leave out! Don't make my mistake hun!
I think adding vinegar to meat would potentially tenderize it some. I think both the degree that it would tenderize the meat, and any flavor the vinegar added to the meat would depend on the strength of the vinegar and how much was used. A small quantity would probably only tenderize the meat minimally, and any flavor from the vinegar would likely be negligible unless a larger amount were used. The type of vinegar used may have more impact on the flavor in particular, though. These are just my opinions based on everyday cooking experience though.
1/8 of a teaspoon of citric acid in each pint, and 1/4 teaspoon in a quart. If you look at the ingredients on a commercial can of food; they all use citric acid. I don't trust North American vinegar.
After canning the next day when all are cool and sealed it's best to remove the ring and gently wash the jars before you put it on the shelf. That way if a seal comes loose later you will know and pressure will not build up in the jar.
Many people take the rings off because they consider the jar to be 'sealed'. And some do because they say it will allow the lid to come off if the canned product goes bad. I was taught to leave the rings on because when moving and transporting after canning, I wouldn't bump the lid on a shelf/jar/something else and break the seal. Also, you just have to purchase lids, not sets of rings and lids. Each to their own.
First time canner here, I am confused by the “Prop 65 warning”at the end of my all American , Amazon purchase! Does the all American pressure cannner cause cancer? 😮 I just spent months putting money aside to buy it, help! Ps; if so I will send it right back. Either way, you have my attention, and subscription. Let me know thanks!
Can winter squash be WB canned in cubes? Do I need to add white vinegar/ lemon juice? Can I raw pack or do I need to blanch first? Thanks so much, I love your videos!
I water bathed some Serbian beef about a month ago(3hours) and when the electric bill came (that 1 water bath was the only thing different) it was 10 $$ higher. Thats too expensive for 3 quarts for my budget😭😭😭
I’m trying to find tutorials (that I can understand) for pickles, okra, squash, etc…I haven’t seen whether or not you have done any of these. I only follow a few people whom I trust, so…🙏💕☺️
Help! Inwardness bathed several quart of tomatoes an didn’t cook long enough. Note to self, never do anything from memory. Will they be okay if used yet this year, or can I redo the water bath? Tia
I was wondering if knew how to can dry black eyed peas, I water bath all my foods, but I didn’t want to water bath it to long, so they aren’t mushy, lol, I’m assuming somewhere in the 2-3 hour range maybe? I know it’s very low acid also
Looks like there is more nutrients in the Water bath canned foods, than pressure canned, I wonder if most of the canning regulations they came up with are meant to make canning look scarry to people so they don't do it, and if you go by their regulations it cooks all the nutrients out of the food so it's not as good for us, that way people won't can their own food and keep these big companies making money
I was interested in making the cream of mushroom soup but I didn’t see any info on the added cream you put in. I’d probably prefer to make it that way but have no idea how much to add or when. Do you have an updated recipe for that?
Hi I tried to ask on the original cream of mushroom soup 😊 does this recipe make a condensed version? I am always looking for a Whole Foods swap for green bean casserole
do you eat the water bathed meat righ tout of jar or do you pan fry ? or cook more ? maybe a video on how to ear / prepare dinner from water bathed meat
It sounded like the main difference in texture was for pressure canned meat that was above the liquid, which had a hard texture that she also described as "burnt." Otherwise, it sounded like taste and texture were comparable.
thank you for the update on cream of mushroom soup!! So, you put 1 cup of cream in if it were the whole recipe? When you use the jars, do you dilute it? With water? How much? PS: I will say this about pressure canning meat. The fda advocates what I call pressure killing, not canning lol. In Germany, the popular guideline for pressure canning meat is 30 minutes, not 90. Because the science is that botulinum spores die at 240°F after 10 minutes. The rest of the time accounts for heating all the way through the middle of the jar, and some extra safety margin. So 30 minutes is really already a lot. There have been lab tests certifying safety and they were perfect. I do it that way, even with raw meat, and IT TASTES SO GOOD. Big difference. I recommend trying it, literally a very sophisticated country with over 80 million people does it that way, we havent died. Why would you have to overcook meat sooo hard in America when Germans do not. Don’t know, just wanted to share! It was pretty much life changing information for me, most people arent open to it but you seem to be ❤ God bless!
Since findimg you last year, I had never canned anything before. I can EVERYTHING using the Amish waterbath method. I just canned 2 lbs of mushrooms (mushroom soup) last week. We ate it all from last year :) I used milk, butter, AND flour. DELICIOUS!!!!!!
I grew up canning with my mom and grandmother. As a girl, there was no such thing as pressure canning. So like the Amish, my family for many generations water bath can & never have had a problem. I don't know why so many folks freak out. We also dehydrated as well as ferment food. I'm glad to see you are trying out "old school" methods. Enjoy your videos very much. God bless you and your family. 🙂
Largely because of $cience and f e a r m o n g e r i n g
We only water bath in europe.
The water bath meat looks so much fresher and tastier.
Using the water bath method I learned from watching your great videos, I have - so far - canned green beans and carrots. This weekend, I will be canning the chunks of beef. This next week, I plan on doing potatoes, and then next weekend, I am going to water bath the cabbage beef soup. I cannot tell you how GRATEFUL I am to have found your channel. I never thought pressure canning was the best and healthiest way to can. In my opinion, it overcooks the food and removes nutrients. Anyway, God bless you for taking the time and energy to share your knowledge of and love for canning. Thanks to you I can do something I never thought i could. My mother and grandmother are smiling down from heaven.
It might be the lighting but the one you said was lighter, looked darker. As long as they’re safe and taste good it doesn’t matter to me. I don’t like the browned texture though
My sentiments & current experience. I have made dried beans, spaghetti soup, potatoes, chicken, roast and have cabbage, tomatoes and ground beef for my next adventure…..Thanks a million & blessings. ❤
I have been water bathing everything for over 20 years.... and I love love the taste of waterbath green beans vs pressure canned.... Thank you so much for being an advocate for this way of canning!
Where can I get the times of water bath foods. Like meatballs, pork veggies. Thanks.
I did pressure canned meatballs and it tasted like dog food 🤢. I did water bath and tasted like I oven baked it...yummy.
I love the fact that you didn't even get a chance to taste your spaghetti soup. Speaking as a man, I have to say: if your husband ate it all, it had to be good.
In germany we are canning in water bath for over 100 years. But very much shorter than the amish. If you are interested try to get "The Weck home-canning book". And hurry up. The company Weck has seriously trouble and its not sure if they will exist in future...
All things in this book can be done with any other glass. You do not have to use the specail Weck glasses.
Thank You for this information. I just ordered this and "Weck Small Batch Preserving". I water bath also. It's just the way I was taught and am comfortable with. I live in the state of West Virginia in The USA.
I love their jars. I am from spain. What troubles they have?
You know, maybe because I'm old school, I just think to myself that pressure canning is safer bacterial wise. But then again, that's how I was taught years ago. I've canned a lot of meat in the past years but if I was ever in a bind and couldn't get any replacement parts if I needed them for my pressure canners, I would go to fully waterbathing everything. Thank you for educating us on this method though. I think it's very important to have knowledge on this subject and a back up plan if you need one. May God bless you and yours, young lady!
I love all of your videos, and I so great fully appreciate all that Susie has taught you and tgat you share..I want to learn all that I can from the amish..And now more than ever....Thanks so much again...
I am glad you're sharing the methods you've learned from your Amish friends. No way they would continue doing something it if was making their families sick. I still use my PC for expediency but knowing HOW to do this the way others have for at least a century and not gotten sick from it is important I think.
One question I do have. Do they always heat their canned food when using it or do they make things like chicken salad w/o heating the meat? I know boiling the food for 10-15 mins after opening the jar can render botulism toxin inert - my grandmother did it with EVERYTHING. Commercial and home canned alike. I just wonder if that is one of the steps in their process? To always heat it? I am very consistent in doing this just out of habit.
I think there always used to be a "rule of thumb" to always boil home-canned foods for 10 minutes before eating.
I have canned for forty+ years. I had a really bad experience with pressure canning so I just didn’t do it. Then I found you and now I have canned things I never did before. Thank you so much.
Hi ladies
I give you guys a tip for spaghetti soup. I always use angel hairs pasta and tip for pasta to not go soggy and soft fried the spaghetti in oil first with bit of oil. Till they go golden brown not burnt😊
Hi. When do you fry the pasta? once cooked and before its bottled (canned)? Thanks
When you start cooking first fry the pasta then you can add rest of the veggies and chicken when it’s ready you can bottle it.
Thank you so much for the water bath canning instructions. I know this is safe because it’s the only method people even knew about when I was growing up. I need all the help I can get to learn how to can vegetables.
I am so grateful that I found your channel. The country I live in- we don’t get pressure canners (unless you’re willing to take out a mortgage to import one); so learning who WB can from you has been amazing for me. Thank you
Hello, I am new to your channel and also new to canning. I am not comfortable with using a pressure cooker and really do not plan to invest in one. So far my water bath canning is going great and I love that you have shared lots of water bath canning recipes and tips. Thank you Thank you. However as a new canner with a big garden I am up to my ears in fresh corn on the cob. I have done up some freezer corn however I really want to water bath some but have not been able to find any instruction on how to do this properly. So here it goes, can you water bath fresh corn and if so PLEASE share! Thank you and God Bless
My Granny would can breakfast sausage and store them upside down with a thick layer of rendered fat that would be at the top. I was very young and I don’t remember how she did it. No one else does either. Have you heard of this or know how it was done? No pressure canning in her house. Thanks for all that you do.
I do the same. I make my own sausage and dry can it. I brown it first for flavor and the put in jars and put in the kids and can.
My grandma would do that too. But I don't think it was canned. What she did was, frying sausage and sticking in a big jar with lard. The lard was always above the meat. And she stored this in a cellar.
Lelani, I was thinking about you all day yesterday. I canned a ton of 4 bean salad in half-pint jars, so we'd have them handy to grab for packed lunches. The only thing I altered from my standard recipe was using canning salt over sea salt. Talk about a beautiful jar to look at on your shelves! Thanks for helping me become a very confident canner who welcomes "rebel" canning. You have been a huge blessing for me. Thank you!
Just have to say... I just began canning (water bath) last month and stumbled across your videos and I absolutely love them! You have given me so much confidence. You keep doing what you're doing! ❤
I personally think the waterbath meat looks raw and less appealing lol
While botulism could be an issue I believe its a very low percent, as long as you clean everything.
Thanks for showing us the Amish ways.
Appreciate your videos.
I really trust your opinion. Homemakers in Europe water bath can everything too. Our prices for cream of soups are very expensive also. It makes me mad that a can of cream soup is very near $1.50. I used it quite often and I know mine will taste better cause I can cook good. Anyhow, thank you for being you.
That is true. I am from Europe. Here we water bath everything.
Thank you, for your bravery against the negative onslaught, and for doing All the videos you've done on canning.; Especially the water bath canning. My pressure cooker gave it up mid season and , we can't afford replacement parts and I still had a harvest to save.
Also, I love all the work and visuals and information in your videos. I think my favorite one is when your Amish canner arrived and you unboxed it with us. I don't like unboxing videos- and try not to watch them, but you were so excited when it arrived and I'm grateful you went ahead and did the unboxing with us. - I never knew such a thing existed until that day. So, thank you. (Again).
I'm fixing to go back through your all your videos and rewatch a good chunk of them.
Thank you for blessing us with the information, and how to's; appreciate it a lot.
I was lucky enough to find your waterbathing potatoes video right before coming upon 100 pounds of potatoes for about 10 bucks. They have been delicious every single jar and now almost 8 months later we are down to about two jars. We use them straight up for potato soup as well as in recipes. They are delicious.
Thank you! I do enjoy your videos. Oh...I got my ForJars lids ordered!
I appreciate that you give us your evaluation on the foods you've canned.
Hello neighbor, awesome video! Cream of mushroom with heavy whipping cream will be in my kitchen soon. I’ll follow your recipe and can’t wait to taste it. I know it’s going to be amazing! Thanks ❤
I added 1 cup of heavy whipping cream and only 7 cups of broth then bumped flour up to 1 cup. Turned out thicker like condensed cream soup 🥣
Thank you for doing this update!!! So you talked about adding the dairy… what if we used powdered heavy whipping cream or butter? Would that work?
I made your cream of mushroom condensed soups, it was so easy, and last week I used some of it to make my chicken casserole. It was so good. Thank you
You are awesome. Hope you are blessed beyond measure. I have learned so much from you. It brings back memories from my grandmother.
Great videos. My grandma never used a pressure canner. I’m trying to help get my daughter canning. Do you have a video on beef stew. Thanks your awesome
I just bought a NESCO electric canner. Admi love t. I have ever water bathed anything but when it cools off I may try it
The All American is expensive my side in South Africa & having a power crisis doesn't assist at all. Ordered a 20 liter Basterfield (stainless steel), locally made in 10 - 50 liters, using it mostly on gas now & the gas seems to be better in keeping the pressure stable
So I watched when you made the cream of mushroom soup. You said you put a half of a cup of heavy whipping cream in half of the batch. So would you put a whole cup in the regular batch?
I am still with the Amish about the water Bath period I don't think we need to actually pressure can because because the almost didn't have that period so, that's what I do with everything that I have.I Water Bath everything that I have. It has worked out so beautifully! Thank you for so much For your tips and tricks!
Great video as always. Please do more water bath canning videos maybe even desserts
I followed your water bath method for a Chuck roast. So tender. Ty❤
Get together with @My Wild Holm Melodi is in need of WB and Pressure cooking !!! Melodi is veg but eats fish !!! So I was thinking of fish that you could WB that looks like salmon !!! I used to put a slice of beet with the fish it turned on out great for me !!! They go Live at 7PM on Thursday nights Subscribe and comment to Melodi !!! They catch Trout their on their lake and Melodi is building a green house !!! Love the PANTRY !!! I think the WB Is the way to go for the beef also !!!
❤ your videos
Can we replace vinegar with lemon juice ? Apples? Mine was a disaster in the pressure canner. Some jars came out with apple sauce & the others, kind of mushy / spongy
You have helped me with my pantry. Thank you and Hugs from Esquimalt
Hello Esquimalt, from the West Koots!
Thanks for the update! It was worth the wait.
I pressure can browned/cooked ground beef, dry without liquid. I like the texture better without added liquid. I also rinse it and drain. I wonder how water bath canning with the liquid would improve the texture🤔
Can you use lemon juice instead of Vinegar? I can’t stand the taste
I use both but ive never canned raw meat...yet my meat needs to be seasoned i love her videos but i dont have the patience to watch something cooking for 3-4 hours😂
I did can some ground beef it was an 80/20 and it has a thicker layer of fat, I didn't rinse it with water before canning. It looks good and it's sealed very well. I removed the lids to be sure if it spoiled. I've kept it in a cool dark place but I'm a bit scared to eat it. It's my first ever canned meat and I did water-bath canning. What would you do?
I did waterbath ground beef last year. I was scared to, but I love it now. I will be doing a lot more this year. I however didn't care for the taco meat I made and canned. That came out like a paste.
I have canned ground beef and didn’t rinse the fat off. I did pressure can it, but I don’t think that would make a difference in the fat.
Did exactly what you did, April last year. Came out perfectly, lids dented in & properly sealed. Opened one last month, not a problem. The fat at the top seals it off as well 👍
Eat it 😉
You can buy litmus papers at chemists to test the acidity of the food. Anything 4% and less is safe. I always add two tablespoons of lemon juice to each jar and also toss the meat in a little salt, pepper and lemon juice after cutting up. Also the addition of a tablespoon of Worcestershire sauce to each jar adds acidity and gives the meat a nice flavour. I do the same with any stews. Meat, potatoes, carrots, onions and peas. Of course you can add beans, pumpkin, cauliflower and any other veg you like. Just never add starches like flour, cornflour, pasta etc. You can add them after opening and heating. I water bath all my stuff. I'm referring to the size jars that are shown in this video. Of course the larger the jar, the more acid will be needed. But the cooking time is always the same. Three hours. Also don't remove all the fat from the meat as it rises to the top and forms a seal which is also a further safety measure
Ive been creating my own pantry journal on everything I have been learning about waterbath techniques and recipes I would love to know when it comes to milk and butter would they be 3 hours? - shop bought
Thank you for all your advice, I just got done with water bathing venison. Today I'm doing beef, a huge side of beef I had to cut up only got half done so far. I put jalapenos and another habanero. Then I cooked down some onions and mushrooms and put them on top of the beef in the jars. On the cook now! Glad I found your channel
I have watched many of your videos (and have learned so much!). I see that you add vinegar to potatoes and green beans when doing the WB canning method. I hope this isn't a stupid question, but, what would happen if you added vinegar to meat when WB canning? I have WB canned chicken and beef successfully, but I know there are people who give us grief for doing it without a pressure canner. Would vinegar mess up the taste/texture of the meat? ALSO: Regarding spaghetti soup. I wonder if it would make a difference if you used a larger type of pasta other than spaghetti or ABC pasta (such as medium seashell pasta) that would make it less soft. So many questions in my head! I think I'll make it myself using that substitution and see if it makes a difference.
Hi! I've never waterbath canned meat before but I do want to give you a tip on vinegar. And I didn't find this out till yesterday, but when you buy vinegar, make sure it says 5% acidity!! I got a new gallon jug of vinegar the other day, my usual brand, and did not notice till I got home that it was only 4% acidity! I had to label it as cleaning vinegar and not canning vinegar. Not only do we have to watch what they put in our food but also what they leave out! Don't make my mistake hun!
Another commenter said she uses angel hair pasta, but she fries it in oil first.
I think adding vinegar to meat would potentially tenderize it some. I think both the degree that it would tenderize the meat, and any flavor the vinegar added to the meat would depend on the strength of the vinegar and how much was used. A small quantity would probably only tenderize the meat minimally, and any flavor from the vinegar would likely be negligible unless a larger amount were used. The type of vinegar used may have more impact on the flavor in particular, though. These are just my opinions based on everyday cooking experience though.
I make my own sofrito and i add vinegar to it and i also wash and soak my meat in vinegar or lemon/lime and i use my sofrito in everything!
1/8 of a teaspoon of citric acid in each pint, and 1/4 teaspoon in a quart. If you look at the ingredients on a commercial can of food; they all use citric acid. I don't trust North American vinegar.
So do you have all the videos on how you water bath all the stuff.i didn't have time yet to watch everything you have listed...
How long would I process pints of COOKED chicken...water bath or pressure
I know you filmed 2 months ago...BUT Thank you! I feel they the food is unappealing Pressure Canned.
Please tell me how to WB blueberries and grapes too.
Also what Amish book for WB everything. THANK YOU!
First time canning
Maybe a dumb question
But why do some of your jars
Not have the lids the screw on part of the lids
After canning the next day when all are cool and sealed it's best to remove the ring and gently wash the jars before you put it on the shelf. That way if a seal comes loose later you will know and pressure will not build up in the jar.
You dont leave on the screw on part it can loosen the seal.
Many people take the rings off because they consider the jar to be 'sealed'. And some do because they say it will allow the lid to come off if the canned product goes bad. I was taught to leave the rings on because when moving and transporting after canning, I wouldn't bump the lid on a shelf/jar/something else and break the seal. Also, you just have to purchase lids, not sets of rings and lids. Each to their own.
First time canner here, I am confused by the “Prop 65 warning”at the end of my all American , Amazon purchase! Does the all American pressure cannner cause cancer? 😮 I just spent months putting money aside to buy it, help! Ps; if so I will send it right back. Either way, you have my attention, and subscription. Let me know thanks!
Can winter squash be WB canned in cubes? Do I need to add white vinegar/ lemon juice? Can I raw pack or do I need to blanch first? Thanks so much, I love your videos!
I water bathed some Serbian beef about a month ago(3hours) and when the electric bill came (that 1 water bath was the only thing different) it was 10 $$ higher. Thats too expensive for 3 quarts for my budget😭😭😭
I’m trying to find tutorials (that I can understand) for pickles, okra, squash, etc…I haven’t seen whether or not you have done any of these. I only follow a few people whom I trust, so…🙏💕☺️
What about butternut squash? I pressure canned them last year, I didn’t like them that way. Thinking of trying to water bath canning ?
Help! Inwardness bathed several quart of tomatoes an didn’t cook long enough. Note to self, never do anything from memory. Will they be okay if used yet this year, or can I redo the water bath? Tia
Can you waterbath tomatoes and cumbers and maybe a little onion together? How long for pints and for quarts Thank you
would you waterbath cream of chicken soup using the same time of cream of mushroom? God Bless
I was wondering if knew how to can dry black eyed peas, I water bath all my foods, but I didn’t want to water bath it to long, so they aren’t mushy, lol, I’m assuming somewhere in the 2-3 hour range maybe? I know it’s very low acid also
There is lots of liability when you make claims not scientifically based, are you sure you understand the responsibility and ramifications here?
Do you have a video for water bathing bell peppers? I've scrolled through and haven't seen one?
Looks like there is more nutrients in the Water bath canned foods, than pressure canned, I wonder if most of the canning regulations they came up with are meant to make canning look scarry to people so they don't do it, and if you go by their regulations it cooks all the nutrients out of the food so it's not as good for us, that way people won't can their own food and keep these big companies making money
I definitely like the water bathing canning. I was raise up with my grandma always water bathing everything. She would not use a pressure canner.
I was interested in making the cream of mushroom soup but I didn’t see any info on the added cream you put in. I’d probably prefer to make it that way but have no idea how much to add or when. Do you have an updated recipe for that?
THANK YOU!!!!
Hey, lovely lady, its always good to see you and hear the wisdom you share.
Hi I tried to ask on the original cream of mushroom soup 😊 does this recipe make a condensed version? I am always looking for a Whole Foods swap for green bean casserole
What else do you water bath jar besides meat?
Thank you in advance.
Could one use heavy whipping cream powder?
😊 obrigada! 👏
What fb group are you recommending?
I apologize if I overlooked this in a previous video but did you ever steam can anything ?
I would follow your guide to the ends of the earth, thank you ❤
Have you ever waterbath canned french onion soup?
All right little lady, I’m gonna try your lids….👍
The USDA is NOT USDA approved…
How do you do chicken broth? Water bath method?
How long do you waterbath vegetables?
Bravo hubby, great job on your survey!!!😅
My pressure canned meat is always a bit more like your water bath method.
Water bath meat the fat is more intact & looks solid that's better by what I've learnt so far .
Tx
Thank you!!! You are so awesome and beautiful inside and out ❤
How long do you water bath mustard greens?
To be honest people freak out when people pressure can creamed soups too.
Blessings
do you eat the water bathed meat righ tout of jar or do you pan fry ? or cook more ? maybe a video on how to ear / prepare dinner from water bathed meat
QUESTION: Is the texture of the meat any different between WB and PC? TIA.
It sounded like the main difference in texture was for pressure canned meat that was above the liquid, which had a hard texture that she also described as "burnt." Otherwise, it sounded like taste and texture were comparable.
Do you have to cook everything or can you add to jar raw?
Have you done bacon? If so, how long? 3 or 4 hrs?
I think he must have liked it if he ate it ALL!
Your so awesome thank you!!!
Can I use dark chicken meat instead?
How about canning potato soup?!
Can I water bath beef broth? if yes, how long would I water bath broth?
Water Bath from a rolling boil for 1 hour.
I just love you so much ❤❤❤
Do you water bath corn?
How about Fish?
I just love ❤️ you and your videos!! I have learned so much from you!! God bless you & your precious family!! 🙌🏻🦋❤️
thank you for the update on cream of mushroom soup!! So, you put 1 cup of cream in if it were the whole recipe? When you
use the jars, do you dilute it? With water? How much? PS: I will say this about pressure canning meat. The fda advocates what I call pressure killing, not canning lol. In Germany, the popular guideline for pressure canning meat is 30 minutes, not 90. Because the science is that botulinum spores die at 240°F after 10 minutes. The rest of the time accounts for heating all the way through the middle of the jar, and some extra safety margin. So 30 minutes is really already a lot. There have been lab tests certifying safety and they were perfect. I do it that way, even with raw meat, and IT TASTES SO GOOD. Big difference. I recommend trying it, literally a very sophisticated country with over 80 million people does it that way, we havent died. Why would you have to overcook meat sooo hard in America when Germans do not. Don’t know, just wanted to share! It was pretty much life changing information for me, most people arent open to it but you seem to be ❤ God bless!