A vinegar solution is also excellent for cleaning the outside of the filled jars after processing and removing the rings, helping to remove mineral and food debris and deactivate biogrowth on the outside of the filled jars.
Hi, Ben! I am so glad to see more people learning to water bath and pressure can! I have a 3500 ft garden and try to can enough to last until the next harvest. Of course, that means getting creative with storage if you don't have a basement that stays temperate. But know that even if you live in an apartment with no balcony, you can still can! BTW - after letting your canning sit for 12 to 24 hrs after processing, be sure to thoroughly wash the jars. Sometimes some of the contents syphons out of the jars before the seal is achieved, and any food residue will attract bugs and mold. The resulting "stink" is not pleasant. After checking the seals, I actually put the filled jars into a sink full of soapy water and give them a scrub. I also have hard water here, so I add a splash of vinegar to the hot rinse water, too. Dry, label and date your jars before putting them in your pantry. Now - Let's pressure can low acid foods! In these trying times you can save so much money on groceries by taking advantage of bulk-buying and sales. If you don't have a garden, grocery store produce and meats will can up just fine. Buy produce in season, and buy meats when they are reduced in price for quick sale. Process these items the same or the next day to ensure the best quality.
I’m just revisiting this post after about a year and want to point people to the Amish method of water bath canning EVERYTHING! Now it’s not USDA approved but then Europe has survived World Wars and famines long before our lovely cousins across the pond began to manufacture and sell Pressure Canners, indeed the people of Eastern Europe can show you how to water bath anything from meat/ chicken and tomatoes in a water bath. Good hygiene and following rules should keep you safe as will your eyes and nose in opening the jars ( always remove rings and never stack on top of each other). Temperatures for reheating are available online should you be still afraid of botulism or it’s spores. Never before have most of us needed to learn how to grow preserve And store good food for leaner times, don’t let Big Tech or Corporate frighten you off from doing things our grandparents did as a matter of course. Supermarkets won’t always be there with groaning shelves this Winter. For anyone curious about the Amish and Mennonite methods of canning low acid produce may I suggest a channel called Makeitmake where an Amish lady explains her water bath canning of everything. I survived the “lurgy” of the last two years on food I cooked and canned myself which I stored in a spare wardrobe and an old bookcase . Best of luck and happy canning ❤
I've been canning for a couple of seasons now. Mostly making tomato salsa, sauce, whole tomatoes, spaghetti sauce, and stewed tomatoes. I have also done up lots of pears (Kieffer variety) into pear pickles, sauce, butter, mincemeat, jelly and jam, and even some pear wine. I've had quite a bit of success with mint jelly as well. For anyone really interested in all things canning is it okay to recommend another channel? The Rose Red Homestead and MakeitMake channels have great education on canning. The Ball book of canning is also like a Bible for me. Here in the States you can also find resources through your county extension office and state department of agriculture. Here in the US, water bath canning is NOT officially endorsed by the USDA (United States Department of Agriculture) for canning any low acid foods, such as many vegetables and meat/fish/poultry. However, water bath canning is still the method most used by the Amish. The main difference is that water bath processing time for low acid foods is much longer than pressure canning processing times. So it is an option for anyone willing to do their homework on the process. The videos at Rose Red Homestead are great education and the woman who runs that channel does an excellent job of explaining the science behind the two methods. Of course, you need to have a pressure canner to do the later, and this piece of equipment isn't cheap (I just purchased one and it was $300). A lot of people are a little skittish of pressure cookers and canners, and rightly so, but they are great tools in the kitchen once one gets used to using them. I also employ freezing my produce and thanks for the information on blanching times! I used to buy broccoli when it was on sale (single mom, looking for ways to reduce the grocery bill) but can't say I knew the times for the others you mentioned. I find that the quality of frozen (provided you escape freezer burn) to be the closest to fresh. But, I have recently become more interested in methods that create something shelf stable -- something that doesn't require any energy to maintain, like freezing does. I have experimented with fermenting, dehydrating, and salting. I just today finished getting my 'kitchen garden' crops planted: tomatoes, sweet peppers, and potatoes (trying sweet potatoes this year for the first time) as these are the staples of most every kitchen. I also have two varieties of eggplant and summer and zucchini squash seeds going in later this week. I love your channel and your direct, get to the point method!
Watched this video 3 times it's the best. You get to the point, all natural, not like a recite from a book, big thanks as you solved my waterbath canning questions. Big thanks and keep up your awesome work.
Thank you! I am brand new to canning and this has FINALLY been the only one to teach the no-ring method/process to store without the ring! Not many actually show that part! Thank you!!
I've watched canning videos before but none were as good as this one, thank you so so much! Also I could use a jam video, mine never set and I have tons of grapes
Hi, if you can add some apples to your jam that will help it set, apples have pectin in them. That’s what sets the jam. You can also get ‘jam setter’ or ‘jam setting sugar’ these have pectin in them but I prefer the apples.
Thank you so much seeing your video makes me feel so calm I thought I had to waste 500 on canning equipment but this video change my life and not only me but my kids life also
I've been busy canning ( both water bath and pressure canning)and dehydrating. With the cost of food going up I'm making sure my pantry is full taking advantage of my garden, local produce stands and food in abundance.
Also I was told that even tho tomatos are acidic and generally dont need vinegar or lemon added they suggest with all of the newer varieties that can be much lower in acid content, they now suggest adding lemon juice when canning in salt brine .
I drew my hubby a pattern of a smaller pot I can 5 pints at a time. He took chicken wire and cut it, all trimmed to fit. It's just enough to keep jars stationary and off the bottom of the pot.
This totally gives me respect for our ancestors who had to grow and can or store their produce! Now i know why they say "busy as a farmer's wife". Ben, you are REALLY GOOD at explaining stuff quickly and thoroughly. Thank you!
Thanks for your kind words Diane. Canning is definitely an invaluable addition to the gardeners/cooks armoury - putting away a little of summer's sunshine to enjoy during leaner times.
Love canning, just done a load of beetroot, potatoes and pork chunks all in an all American pressure canner. Apples, carrots and chicken to follow later in the week.
I've been canning for a number of years. Water canning is my favorite, I've also pressure canned. But I like to take excess tomatoes, zucchini, garlic, onions, and fresh basil. Makes a great sauce for pasta. I had to switch to an electric water canner a few years ago, now my stove has glass top and it can't be used for canning. But the electric one I purchased from Ball worked out great.
It’s not very expensive to buy a big pot, jars, lids, rings. The utensils & salt aren’t very much either. In the long run, you’ll get your money back by not having to buy as much food.
When water bath processing, make sure the jars are not sitting directly on the bottom of the pot; the glass in direct contact will get hotter than the rest of the jar and will crack. Racks, spacers or other devices in the bottom of the pot will prevent this. nchfp.uga.edu/publications/uga/using_bw_canners.html
Buy cheaply from a shop selling used goods. I've found many many things this way when wanting to undertake a new project, for a much cheaper overall cost. You also end up having the equipment on hand for many years, for many situations. It sucks laying out the money for a bunch of new equipment for a new interest & then finding out you don't enjoy it as much as you expected. If you wind up loving your new interest, then that's the time to start considering if you need additional new equipment, if any. Very often you'll find that your cheaply bought bits & pieces are more than sufficient, and often even superior to newly bought items which are manufactured specifically to break quickly, making it necessary to replace everything on a regular basis. Enjoy your canning 😊
@@Bear-cm1vl this was mentioned in the video. I've used towels before, even for infusing herbal oils in canning jars. A towel works perfectly for this.
This video is just what I’ve been looking for. I hope to have some beans to preserve and maybe more. I never knew about a lot of the things you mentioned, such as acid in plants and therefore why you need vinegar. Ben, you’re a great educator 👍🏻🫛🌶️🥒
Awesome and helpful video. I’m new to canning and I just learned I don’t have to keep the bands on when storing them. They’re always such a pain to try to unscrew later on. Thank you
Been doing water bath canning for years and years, but only for pickled things. Recently branched out into chutneys and stuff. The Ball Complete Book of Home Preserving, the big one, has some really fun recipes for water bath. And I have my grandma's old pickle recipes too. Those are the BEST!
Thank you so much for your simple, yet detailed demonstration! I now have confidence to actually do this! Now to find a family owned store to purchase canning jars!
Hi from Australia! Very clear explanatio, quick and simple. I’ve been water bath canning since late last year, but my partner Craig canned with me for the first time last Wednesday, so I will show him this to make sure he understands the process! Thank you!
Yet again a great video, and... Brilliantly timed! I recently started pressure canning, but was thinking today, that I could do with learning more about water bath canning too. Thanks very much.
Thank you so much for taking the time and making the effort to post this video. It was so useful. After 4 years a newly planted orchard looks promising for this year so wanted a method of long-term preserving of apple butter etc. Your helpful instructions has inspired me.
Thank you for showing us how to can fruit and vegetables. My freezer is full up so had to look to other ways to preserve my pears as they won't store like apples. This looks so easy. I did see instructions for canning in the oven. I wondered haow safe this might be? Thank you 😀
Great video! I read that the new jar lids should not be boiled or heated and that they just need to be cleaned as the rubber seal is not as durable or as hard as they used to be.
I looked into this in some detail. The lids I am using are from Kilner, a UK-based company. They ask that the lids be sterilised (not just cleaned), hence putting them in very hot (but not boiling water). But I understand official advice in the US is that they just be cleaned. I think just cleaning them would be fine, as obviously the lid will be raised to a hot temperature anyhow when it goes into the water bath after filling.
@@GrowVeg From the US, thank you for this information! I have been boiling my lids, and it appears I may not have to, just clean them (new lids = quick wash with soap & hot water). Also, I won't re-use a lid, ever. I don't trust the sealing integrity. Rings are forever :)
Apparently there is a greater chance of Kilner lids not sealing if you don't heat them up before use. From experience I think this has to be true - I was beginning to despair as out of every batch I had at least a couple despite having cleaned the rims & checked for cracks & chips. Having to reprocess jars is an inconvenience I can do without!
This year was zucchini salsa, zucchini relish, corn relish, grape tomato/cucumber medley, pepper relish and sauerkraut! Always tastes delicious all year round!
Thank you for this video. I do not have a pressure cooker so wondering what else I can do with a pot and water. Do you recommend a book or do you have more videos on other veggies. Thank you in advance.
Love this recipe for beans! My favorite is making fruit jams and butters, but tried salsa and Mariana sauce this year for the first time and loving the results! 🍅🌶🫑🧄🧅
Thank you so much for this as a person who has never done canning but very interested to try it and I'm glad I found your video very helpful. New Subscriber ❤❤❤
You are Wonderful!! Thank You for this video, I am a newby to water bath canning and was getting so confused from the other videos I watched your video answered so many of my questions thank you.
I water bath everything. If it’s meat I cook it first then can . This is the way it’s always been done long before Ball and the makers of pressure canners told us we can’t can without it. Just use your nose and your common sense ❤
I bought a pressure canner and it had no trivet at the bottom; no instructions either - I have had to order it on Amazon France and it will take a month to come!! Thanks so much for this Ben i have so many courgettes and I need to act quickly.
I would stick to the mason jars, which will give a proper airtight seal and ensure everything lasts much longer. Although you could use old sauce bottles if you were going to use the contents up fairly promptly.
I've recently started pickling peppers, red onions, and eggs, and I learned that boiling the brine first pickles the items to be pickled much faster. I used some canning jars I found at the dollar tree when looking for jars to use for pickling and after I added the boiling brine into the jars of peppers/onions and put on the lid, I later realised the central lid was pulled tight against the mouth of the jar, which is to say I think I accidently canned my pickles. 😅
@@GrowVeg I started pickling bell peppers because they often where going bad by the time I got around to using them. onions keep pretty well but I started pickling them just because of the flavor. pickled red onions are great on burgers 🤤
Thank you for such a great, concise, detailed video. I’m a total newbie who’s about to start canning. I don’t think I’ve ever even eaten canned vegetables. QUESTION: does the required vinegar cause the water bathed vegetables to taste vinegary/pickled? Seems like the answer would be an obvious ‘yes’, but maybe the boiling neutralizes the taste…?
@@GrowVeg - Thank you for your reply! That’s good to know. Makes me wonder how the vinegary twang will affect the taste of my recipes, but I’ll figure it out. :-)
For produce that isn't pickled or high acid like fruits, you can pressure can instead of water bath canning. Then you don't need the vinegar/acid component.
very happy to have found this recipe.it's exactly what i was looking for.i would love to see more canning recipe.i have only done jam and i am a bit concern about botulism and would love to learn more. thanks.
Could you share the written recipe for this and any others you use please as I have never done it before like never and would like to learn how to as a follow on from starting to produce my own food through gardening from watching your excellent channel. Many thanks
thanks for the video!! i have some questions as a first-timer: - for one of my batches, i didn't bring my brine to a simmer, i just poured it in very hot. is that bad? - for the water bath portion, is it best to bring the water to a boil and then put the jars in? i put them in and waited for the water to come to a boil, which added about ~10 min - do the veggies inside actually 'cook' due to the water bath?
- is it normal for the veggies to have floated up in the water bath when taking them out? will they 'settle'? - is it normal for the veggies to reduce in volume a lot after the water bath? i packed a jar pretty full (leaving headroom), but the veggies appear to have decreased in size by about 40% in the process
It's probably best to have the brine to a simmer, but pouring it in very hot would be fine I'm sure. When placing into the water, it's best to wait until the water has come to a boil. However, if you put them in early, brought things to a boil, and then counted time from that point then you should be fine. The veggies don't so much cook as the microbial life gets killed off, so it stays safer for longer. Though, I guess, there is some cooking involved given the heat of everything. Veggies may float up a bit but I'm sure they'll settle eventually. I haven't noticed veggies reducing in volume before, but I guess this can happy and, so long as the produce was nice and fresh, I don't think this is something to worry about.
What do you think about reusing jars that have been sanitized with the pop up type lids? Is it doable? Or just resort to the classic ball jars with the bands?
In the UK we do reuse a lot of these pop-up style lids - for things like jams. But I think the official advice in the USA is not to. Really for complete safety, I would use the Ball jars and bands.
Does by adding the vinegar does this pickle them I don’t like pickled foods I just would like regular vegetables, so learning I need all the help and patience as possible haaa♥️😊
Hi April. Yes, adding the vinegar creates a sort of pickle - quite acid to start with. If you don't like pickles, I would look at pressure canning instead.
I don’t know how to canning but will try ur process cuz I get so intimidated about this 😔👩🌾thanks Ben ur videos are quick and easy and helpful 👍👍⭐️⭐️👩🌾♥️
USDA and many other authorities now say sterilising is not necessary. The sterilising happens in the water bath sufficient not to be done beforehand. However, they should still be hot to warm to avoid thermal shock.
@@GrowVeg As long as what you are water bathing is for longer than 10 minutes. Still warm your jars in hot water to avoid thermal shock but shake out the water, you don't have to dry them.
Thank you for this straight-forward video. I’m confused about knowing what times to use for vegetables. Your green bean recipe said to boil about 10-15 minutes but another ideo i watched said to boil carrots for 2 hours (if a tbsp of vinegar and 1 tsp of salt is added to each jar). Your recipe seemed to use more vinegar. How do i know I’m timing it right (I’m starting with carrots first).
I would head to a trusted source for a table of timings, but basically each vegetable and recipe will be different, offering different amounts of vinegar, timings etc.
I have never been taught by anyone how to can. I would love to be able to. Will watch this several times to see if I think I can do it right. Thanks for this step by step info. Maybe I can follow this ok. Not sure which all veggies I can do this with. 😊👍
I just used tap water. I can't see why using it would be a problem - I imagine there are just as many minerals etc in bottled water, so no real difference. I think Thames water is among the very best!
One small tip I'd add: if you live in an area with hard water, add a bit of vinegar to the water bath to prevent an ugly film forming on your jars.
Great idea. Thank you
A vinegar solution is also excellent for cleaning the outside of the filled jars after processing and removing the rings, helping to remove mineral and food debris and deactivate biogrowth on the outside of the filled jars.
Excellent tips there guys, thank you!
You’re a life saver. I got water residue on my cucumbers from the hard water
Thank you I was wondering why I had this !
God bless you for making it easy and simple without an hour of chit chat.
Thanks Esther. Hope you manage to get on with plenty of canning this season. :-)
Yes,other videos seem more like a class than video.
I absolutely love this comment ❤thank you I badly needed this laugh 😂
Thanks a million times for getting to the point of everything quickly. I see so much rambling and over lengthy videos and yours are perfect 😊
Is probably bc he is a man and most canning videos are women
Yes, I appreciate we don't have to listen to his life story while we are just here to watch a simple water bath canning video!
Thank youfor the idea of the towel on the bottom of the pot. I have big enough potbut no rackat the moment. Now I can do my canning. 😊
Just what I needed to hear.
1. I learned why 1/2 of my production went bad
2. I learned why
3. I now understand the correct way
Thanks
That’s really great to hear. Hope you have some very successful canning ahead of you. :-)
Hi, Ben! I am so glad to see more people learning to water bath and pressure can! I have a 3500 ft garden and try to can enough to last until the next harvest. Of course, that means getting creative with storage if you don't have a basement that stays temperate. But know that even if you live in an apartment with no balcony, you can still can! BTW - after letting your canning sit for 12 to 24 hrs after processing, be sure to thoroughly wash the jars. Sometimes some of the contents syphons out of the jars before the seal is achieved, and any food residue will attract bugs and mold. The resulting "stink" is not pleasant. After checking the seals, I actually put the filled jars into a sink full of soapy water and give them a scrub. I also have hard water here, so I add a splash of vinegar to the hot rinse water, too. Dry, label and date your jars before putting them in your pantry.
Now - Let's pressure can low acid foods! In these trying times you can save so much money on groceries by taking advantage of bulk-buying and sales. If you don't have a garden, grocery store produce and meats will can up just fine. Buy produce in season, and buy meats when they are reduced in price for quick sale. Process these items the same or the next day to ensure the best quality.
Really appreciate those extra tips Carol, thanks so much for sharing. And yes, agreed - snap up those bargains and make them last!
I’m just revisiting this post after about a year and want to point people to the Amish method of water bath canning EVERYTHING!
Now it’s not USDA approved but then Europe has survived World Wars and famines long before our lovely cousins across the pond began to manufacture and sell Pressure Canners, indeed the people of Eastern Europe can show you how to water bath anything from meat/ chicken and tomatoes in a water bath. Good hygiene and following rules should keep you safe as will your eyes and nose in opening the jars ( always remove rings and never stack on top of each other). Temperatures for reheating are available online should you be still afraid of botulism or it’s spores. Never before have most of us needed to learn how to grow preserve And store good food for leaner times, don’t let Big Tech or Corporate frighten you off from doing things our grandparents did as a matter of course. Supermarkets won’t always be there with groaning shelves this Winter. For anyone curious about the Amish and Mennonite methods of canning low acid produce may I suggest a channel called
Makeitmake where an Amish lady explains her water bath canning of everything. I survived the “lurgy” of the last two years on food I cooked and canned myself which I stored in a spare wardrobe and an old bookcase . Best of luck and happy canning ❤
Thanks so much for sharing this. :-)
I've been canning for a couple of seasons now. Mostly making tomato salsa, sauce, whole tomatoes, spaghetti sauce, and stewed tomatoes. I have also done up lots of pears (Kieffer variety) into pear pickles, sauce, butter, mincemeat, jelly and jam, and even some pear wine. I've had quite a bit of success with mint jelly as well. For anyone really interested in all things canning is it okay to recommend another channel? The Rose Red Homestead and MakeitMake channels have great education on canning. The Ball book of canning is also like a Bible for me. Here in the States you can also find resources through your county extension office and state department of agriculture.
Here in the US, water bath canning is NOT officially endorsed by the USDA (United States Department of Agriculture) for canning any low acid foods, such as many vegetables and meat/fish/poultry. However, water bath canning is still the method most used by the Amish. The main difference is that water bath processing time for low acid foods is much longer than pressure canning processing times. So it is an option for anyone willing to do their homework on the process.
The videos at Rose Red Homestead are great education and the woman who runs that channel does an excellent job of explaining the science behind the two methods. Of course, you need to have a pressure canner to do the later, and this piece of equipment isn't cheap (I just purchased one and it was $300). A lot of people are a little skittish of pressure cookers and canners, and rightly so, but they are great tools in the kitchen once one gets used to using them.
I also employ freezing my produce and thanks for the information on blanching times! I used to buy broccoli when it was on sale (single mom, looking for ways to reduce the grocery bill) but can't say I knew the times for the others you mentioned. I find that the quality of frozen (provided you escape freezer burn) to be the closest to fresh. But, I have recently become more interested in methods that create something shelf stable -- something that doesn't require any energy to maintain, like freezing does. I have experimented with fermenting, dehydrating, and salting.
I just today finished getting my 'kitchen garden' crops planted: tomatoes, sweet peppers, and potatoes (trying sweet potatoes this year for the first time) as these are the staples of most every kitchen. I also have two varieties of eggplant and summer and zucchini squash seeds going in later this week. I love your channel and your direct, get to the point method!
Really great recommendations - thanks for sharing these - that will be really handy for people. :-)
Watched this video 3 times it's the best. You get to the point, all natural, not like a recite from a book, big thanks as you solved my waterbath canning questions. Big thanks and keep up your awesome work.
Thanks Sandra, so pleased you found it useful. :-)
Great simple video! Straight and to the point with no nonsense. 👍🏻
Thank you! You are the best teacher of canning I have found. Now I understand how to do it. I can't thank you enough.
No dodgy stuff in your food. Pure homemade goodness
Thank you! I am brand new to canning and this has FINALLY been the only one to teach the no-ring method/process to store without the ring! Not many actually show that part! Thank you!!
You're very welcome Christine - so pleased you found it helpful. :-)
No-ring method? What ring?
Ah thank you!! I was wondering what I could use instead of a rack at the bottom of my stock pot!
I've watched canning videos before but none were as good as this one, thank you so so much! Also I could use a jam video, mine never set and I have tons of grapes
Thanks for that Elizabeth. I'll add jam making to our list of topic ideas for future videos.
Hi, if you can add some apples to your jam that will help it set, apples have pectin in them. That’s what sets the jam. You can also get ‘jam setter’ or ‘jam setting sugar’ these have pectin in them but I prefer the apples.
@@TheBlueCaterpillarStudio if I want to thicken 6 c. of preserves using apples, would 1 apple be sufficient?
Easily the best guide on the web
Oh wow - thanks so much. :-)
Thank you for putting out time sensitive videos. They are always super appreciated. ☺️
Thank You for taking the time to create and share this very informative and wonderful teaching tutorial. You are an excellent speaker 😊.
Thanks for watching! :-)
Thank you so much seeing your video makes me feel so calm I thought I had to waste 500 on canning equipment but this video change my life and not only me but my kids life also
So delighted to hear that Natalie. Happy canning!
I've been busy canning ( both water bath and pressure canning)and dehydrating. With the cost of food going up I'm making sure my pantry is full taking advantage of my garden, local produce stands and food in abundance.
Also I was told that even tho tomatos are acidic and generally dont need vinegar or lemon added they suggest with all of the newer varieties that can be much lower in acid content, they now suggest adding lemon juice when canning in salt brine .
Thanks for the heads up on the tomato canning. It's great to be able to put something away for the winter - I plan on making some tomato sauces.
Thanks for the tip that I can use a towel instead of a rack which I couldn't find during this pandemic time.
Yes, it worked well for me. You just have to be a little careful that the jars don't bang against each other while boiling, but it works just fine.
@@GrowVeg Thanks.🙂
I drew my hubby a pattern of a smaller pot I can 5 pints at a time. He took chicken wire and cut it, all trimmed to fit. It's just enough to keep jars stationary and off the bottom of the pot.
@@tinagoodman7256 Thank you!🙂
Straight to the point. Enjoyed this video
Ahh, thank you for such a short, concise video with all the information I needed!! Refreshing.
Super simple and helpful. I feel much more confident now. Thank you!
Wonderful! You can do it!
You are a gifted teacher :) Thank you for your video!
Perfect video!!! Not a lot of talk. Straight to the point!!!
Just started canning, great video, clear and easy to follow. Perfect timing, great video.
This totally gives me respect for our ancestors who had to grow and can or store their produce! Now i know why they say "busy as a farmer's wife".
Ben, you are REALLY GOOD at explaining stuff quickly and thoroughly. Thank you!
Thanks for your kind words Diane. Canning is definitely an invaluable addition to the gardeners/cooks armoury - putting away a little of summer's sunshine to enjoy during leaner times.
Love canning, just done a load of beetroot, potatoes and pork chunks all in an all American pressure canner. Apples, carrots and chicken to follow later in the week.
I've been canning for a number of years. Water canning is my favorite, I've also pressure canned. But I like to take excess tomatoes, zucchini, garlic, onions, and fresh basil. Makes a great sauce for pasta. I had to switch to an electric water canner a few years ago, now my stove has glass top and it can't be used for canning. But the electric one I purchased from Ball worked out great.
I hadn't even realised you could get electric water canners - what a great idea!
Wow this is the best video for canning! Thank you!
Great idea since I do not have canning equipment! I will try this thank you!
It’s not very expensive to buy a big pot, jars, lids, rings. The utensils & salt aren’t very much either. In the long run, you’ll get your money back by not having to buy as much food.
When water bath processing, make sure the jars are not sitting directly on the bottom of the pot; the glass in direct contact will get hotter than the rest of the jar and will crack. Racks, spacers or other devices in the bottom of the pot will prevent this.
nchfp.uga.edu/publications/uga/using_bw_canners.html
Buy cheaply from a shop selling used goods. I've found many many things this way when wanting to undertake a new project, for a much cheaper overall cost. You also end up having the equipment on hand for many years, for many situations.
It sucks laying out the money for a bunch of new equipment for a new interest & then finding out you don't enjoy it as much as you expected.
If you wind up loving your new interest, then that's the time to start considering if you need additional new equipment, if any. Very often you'll find that your cheaply bought bits & pieces are more than sufficient, and often even superior to newly bought items which are manufactured specifically to break quickly, making it necessary to replace everything on a regular basis.
Enjoy your canning 😊
@@Bear-cm1vl this was mentioned in the video.
I've used towels before, even for infusing herbal oils in canning jars. A towel works perfectly for this.
This video is just what I’ve been looking for. I hope to have some beans to preserve and maybe more. I never knew about a lot of the things you mentioned, such as acid in plants and therefore why you need vinegar. Ben, you’re a great educator 👍🏻🫛🌶️🥒
So pleased do you found this video useful. Thank you for watching :-)
Awesome and helpful video. I’m new to canning and I just learned I don’t have to keep the bands on when storing them. They’re always such a pain to try to unscrew later on. Thank you
Bands add extra protection ...
brilliant easy to understand instructions
Been doing water bath canning for years and years, but only for pickled things. Recently branched out into chutneys and stuff. The Ball Complete Book of Home Preserving, the big one, has some really fun recipes for water bath. And I have my grandma's old pickle recipes too. Those are the BEST!
Grandmas have a habit of having the very best recipes of all!
Thank you so much for your simple, yet detailed demonstration! I now have confidence to actually do this! Now to find a family owned store to purchase canning jars!
So pleased you've found this useful Tara - thanks for watching.
I must have a go at water bathing because it looks really interesting to do.
.thanks for sharing this video.
Hi from Australia! Very clear explanatio, quick and simple. I’ve been water bath canning since late last year, but my partner Craig canned with me for the first time last Wednesday, so I will show him this to make sure he understands the process! Thank you!
Glad you've found it useful. Happy canning!
For a minute I thought Mike Mew from @Orthotropics was making vegetable canning videos, you two have an incredible resemblance!
Haha - I see what you mean!
Thank you for a straight forward recipe... please do more canning recipes. Thank you. 🥰
Glad you found the video useful Janet. Will certainly give another video on this consideration.
Thank youuu, this was the first straight forward video I found I appreciate you
Thank You ! Finally step by step .. to the point .. and you explained it perfectly! First time Canning for the holidays.
Enjoy locking away all that goodness Kristina. Happy canning!
Thank you for explaining and speaking so clearly. I really enjoy your videos. Thank you 🙏🏼💜🇨🇦
Great video! Thank you!!
I remember pulling strings and snapping beans w my siblings as a child.
Im planning on doing some canning later this year!
Thank you. Well done and great music!
Thanks so much. :)
Mate! You are literally the best!
Bless you - appreciate that!
Thank you!!! I don’t have a pressure cooker for canning so this is really helpful
Hi Maria see "make it make it" channel for Amish recipes.. they water bath can method for everything, have done so for generations. Cheers. 🥰
Yet again a great video, and... Brilliantly timed! I recently started pressure canning, but was thinking today, that I could do with learning more about water bath canning too. Thanks very much.
I have never attempted pressure canning, but water bath canning does seem the simpler method of the two.
I'm so keen to purchase a few preserving jars, etc. now and try this method. Thanks for sharing.
Thank you so much for taking the time and making the effort to post this video. It was so useful. After 4 years a newly planted orchard looks promising for this year so wanted a method of long-term preserving of apple butter etc. Your helpful instructions has inspired me.
That's really great to hear Justine. Happy canning!
Great information. I never heard of adding vinegar and using a water bath method to can green beans. Always used the pressure canner method.
I think that might be technically pickling.
It is actually pickling. He got away with it because the liquid was 50% vinegar.
Wow what an Amazing video very educational, professional and I love how informative you are! thank you for sharing
And thanks for watching Carla. :-)
Brilliant and great for a UK canning video 👍🏼
Glad you think so!
Thank you for showing us how to can fruit and vegetables. My freezer is full up so had to look to other ways to preserve my pears as they won't store like apples. This looks so easy. I did see instructions for canning in the oven. I wondered haow safe this might be? Thank you 😀
I've never tried canning in the oven. What I like about doing this on the stove top is that it's easy to keep an eye on everything.
Great video! I read that the new jar lids should not be boiled or heated and that they just need to be cleaned as the rubber seal is not as durable or as hard as they used to be.
I looked into this in some detail. The lids I am using are from Kilner, a UK-based company. They ask that the lids be sterilised (not just cleaned), hence putting them in very hot (but not boiling water). But I understand official advice in the US is that they just be cleaned. I think just cleaning them would be fine, as obviously the lid will be raised to a hot temperature anyhow when it goes into the water bath after filling.
@@GrowVeg From the US, thank you for this information! I have been boiling my lids, and it appears I may not have to, just clean them (new lids = quick wash with soap & hot water). Also, I won't re-use a lid, ever. I don't trust the sealing integrity. Rings are forever :)
Apparently there is a greater chance of Kilner lids not sealing if you don't heat them up before use.
From experience I think this has to be true - I was beginning to despair as out of every batch I had at least a couple despite having cleaned the rims & checked for cracks & chips. Having to reprocess jars is an inconvenience I can do without!
Love your videos! Thanks for posting!
This year was zucchini salsa, zucchini relish, corn relish, grape tomato/cucumber medley, pepper relish and sauerkraut! Always tastes delicious all year round!
Wonderful. I have never heard of zucchini salsa
Sounds yum!
This is best canning video I have seen! Thank you! I will give it a try!
Thank you for this video. I do not have a pressure cooker so wondering what else I can do with a pot and water. Do you recommend a book or do you have more videos on other veggies. Thank you in advance.
You explained the process so well...thank you!
Cheers Moni.
Love this recipe for beans! My favorite is making fruit jams and butters, but tried salsa and Mariana sauce this year for the first time and loving the results! 🍅🌶🫑🧄🧅
It's a very satisfying way of processing harvests. I'll be doing a lot more of it myself next year.
Thank you so much for this as a person who has never done canning but very interested to try it and I'm glad I found your video very helpful. New Subscriber ❤❤❤
Thanks for subscribing - welcome to the channel!
Great..video..best explanation and demonstration I've see...perfect essential safety info too..
Simple, to the point, thank you!
thank you, I've been looking for a recipe for how to water bath green beans!!!
Could you share recipe on beans??? Thanks. I have tons of pole beans comming in but I dont want to pickle all of them
You are Wonderful!! Thank You for this video, I am a newby to water bath canning and was getting so confused from the other videos I watched your video answered so many of my questions thank you.
So pleased it was helpful. :-)
Very simple yet informative video 👍 x 1 million 👌
Thank you! 😀
Definitely going to try that bean recipe - looks delicious! Am growing some beans this year, so will hopefully put any leftovers to good use 🙂
This was exactly what I was looking for :)
I love canning onion jam! So good on savory items.
That sounds totally delicious!
I love dilly green beans. TY for sharing.
Great video, very helpful! Thank-You Sir!!
You're most welcome! :-)
This video is so helpful! I want to try canning my favorite sauce recipes I’ve worked on during quarantine but didn’t know where to start
Glad it was helpful!
I water bath everything. If it’s meat I cook it first then can . This is the way it’s always been done long before Ball and the makers of pressure canners told us we can’t can without it. Just use your nose and your common sense ❤
Absolutely. :-)
You can also raw pack
So, cook food? Like make extra meat when cooking? Sounds good I always have more than we can eat. I can cook more and can it. Thanks
Beautiful video. Thank you for sharing!
Wow ive been watching your channel for awhile and im glad uve been updating a lot! 😩🌺✨
I bought a pressure canner and it had no trivet at the bottom; no instructions either - I have had to order it on Amazon France and it will take a month to come!! Thanks so much for this Ben i have so many courgettes and I need to act quickly.
Hope you manage to get them all processed. :-)
@@GrowVeg Got 5 giant yellow squash and about 20 courgettes to do - started pressure canning today it's so hot in the kitchen in every way!
Best detailed video..bath for 10 min that's awesome..one video said 2 hours that's expensive heating them that long and what vitamins would be left?
Yes, the bath for 10 mins works just fine for beans - but be guided by individual recipes for specific produce.
Canned food stored properly can last indefinitely. I’m sure you’re not allowed to say that, though.
Can I use old pasta sauce bottles for this after sterilization? Or should I use mason jar with that vacuum seal top for a perfectly air right seal?
I would stick to the mason jars, which will give a proper airtight seal and ensure everything lasts much longer. Although you could use old sauce bottles if you were going to use the contents up fairly promptly.
I've recently started pickling peppers, red onions, and eggs, and I learned that boiling the brine first pickles the items to be pickled much faster. I used some canning jars I found at the dollar tree when looking for jars to use for pickling and after I added the boiling brine into the jars of peppers/onions and put on the lid, I later realised the central lid was pulled tight against the mouth of the jar, which is to say I think I accidently canned my pickles. 😅
Great to have started pickling - a fab way to preserve summer's greatness.
@@GrowVeg I started pickling bell peppers because they often where going bad by the time I got around to using them. onions keep pretty well but I started pickling them just because of the flavor. pickled red onions are great on burgers 🤤
Thank you for such a great, concise, detailed video. I’m a total newbie who’s about to start canning. I don’t think I’ve ever even eaten canned vegetables. QUESTION: does the required vinegar cause the water bathed vegetables to taste vinegary/pickled?
Seems like the answer would be an obvious ‘yes’, but maybe the boiling neutralizes the taste…?
Yes, the resulting produce does have a vinegary twang, but this mellows quite a bit over time.
@@GrowVeg - Thank you for your reply! That’s good to know. Makes me wonder how the vinegary twang will affect the taste of my recipes, but I’ll figure it out. :-)
For produce that isn't pickled or high acid like fruits, you can pressure can instead of water bath canning. Then you don't need the vinegar/acid component.
@@GSDXephyr - Thank you. Good additional info to know.
very happy to have found this recipe.it's exactly what i was looking for.i would love to see more canning recipe.i have only done jam and i am a bit concern about botulism and would love to learn more. thanks.
Thanks for the encouragement Chad. It's a topic I'd love to revisit at some point.
You can reuse jars, right? New tops are needed with each new batch though? What about using Welk jars?
Yes that's right. You can just wash and sterilise the jars before reuse. And the screw bands. It's just the lids themselves that need replacing.
Thank you so much. Does the top of my stock pot need to remain off during this process or can I have it on?
You can keep it on or take it off, no problem.
Could you share the written recipe for this and any others you use please as I have never done it before like never and would like to learn how to as a follow on from starting to produce my own food through gardening from watching your excellent channel. Many thanks
You might enjoy our various articles on canning, here: www.growveg.com/search.aspx?q=canning
thanks for the video!! i have some questions as a first-timer:
- for one of my batches, i didn't bring my brine to a simmer, i just poured it in very hot. is that bad?
- for the water bath portion, is it best to bring the water to a boil and then put the jars in? i put them in and waited for the water to come to a boil, which added about ~10 min
- do the veggies inside actually 'cook' due to the water bath?
- is it normal for the veggies to have floated up in the water bath when taking them out? will they 'settle'?
- is it normal for the veggies to reduce in volume a lot after the water bath? i packed a jar pretty full (leaving headroom), but the veggies appear to have decreased in size by about 40% in the process
It's probably best to have the brine to a simmer, but pouring it in very hot would be fine I'm sure. When placing into the water, it's best to wait until the water has come to a boil. However, if you put them in early, brought things to a boil, and then counted time from that point then you should be fine. The veggies don't so much cook as the microbial life gets killed off, so it stays safer for longer. Though, I guess, there is some cooking involved given the heat of everything.
Veggies may float up a bit but I'm sure they'll settle eventually. I haven't noticed veggies reducing in volume before, but I guess this can happy and, so long as the produce was nice and fresh, I don't think this is something to worry about.
@@GrowVeg thank you so much! I like this new hobby :>
What do you think about reusing jars that have been sanitized with the pop up type lids? Is it doable? Or just resort to the classic ball jars with the bands?
In the UK we do reuse a lot of these pop-up style lids - for things like jams. But I think the official advice in the USA is not to. Really for complete safety, I would use the Ball jars and bands.
Does by adding the vinegar does this pickle them I don’t like pickled foods I just would like regular vegetables, so learning I need all the help and patience as possible haaa♥️😊
Hi April. Yes, adding the vinegar creates a sort of pickle - quite acid to start with. If you don't like pickles, I would look at pressure canning instead.
I don’t know how to canning but will try ur process cuz I get so intimidated about this 😔👩🌾thanks Ben ur videos are quick and easy and helpful 👍👍⭐️⭐️👩🌾♥️
Thanks Emy. Happy canning!
USDA and many other authorities now say sterilising is not necessary. The sterilising happens in the water bath sufficient not to be done beforehand. However, they should still be hot to warm to avoid thermal shock.
That's really helpful Justine - appreciate the update there.
@@GrowVeg As long as what you are water bathing is for longer than 10 minutes. Still warm your jars in hot water to avoid thermal shock but shake out the water, you don't have to dry them.
Thank you for this straight-forward video. I’m confused about knowing what times to use for vegetables. Your green bean recipe said to boil about 10-15 minutes but another ideo i watched said to boil carrots for 2 hours (if a tbsp of vinegar and 1 tsp of salt is added to each jar). Your recipe seemed to use more vinegar. How do i know I’m timing it right (I’m starting with carrots first).
I would head to a trusted source for a table of timings, but basically each vegetable and recipe will be different, offering different amounts of vinegar, timings etc.
I have never been taught by anyone how to can. I would love to be able to. Will watch this several times to see if I think I can do it right. Thanks for this step by step info. Maybe I can follow this ok. Not sure which all veggies I can do this with. 😊👍
Be sure to research proper water bath canning recipes to use with this method. It's very simple to do once you get the hang of it. :-)
I keep reading it as 'bath water canning'. Must plant more carrots.
This was so helpful thankyou
Lovely video. Thankyou so very much.
Thank you , this was very helpful !😃
👍 Good step-by-step instructions.
Question .To BEN.
Would you use bottled water..as I live in london I would want to be careful especially if giving to friends.
I just used tap water. I can't see why using it would be a problem - I imagine there are just as many minerals etc in bottled water, so no real difference. I think Thames water is among the very best!