I was taught by my 95 year old grandmother, who water bathed everything. Her mother did the same and taught her. They have done this for hundreds of years. As long as the top isn’t popped, it’s not leaking and you cook it well, it’s fine.
Hello, im a new subscriber!!! I absolutely love you're methods! I will follow you, and im going to look at you're other videos!! Tyfs , GOD BLESS YOU AND FAMILY!?AMEN.😊
THANK GOD SOMEONES IS TAKING THE FEAR OUT OF CANNING. WITHOUT A PREASURE CANNER. AS A PREASURE CANNER IS MORE FOR TIME CONSUMPTION. MY MOM ALWAY CANNED THIS WAY.
I agree. Waterbath canning is an efficient care free way to preserve food imo. The time it takes for the canner to build up the pressure, and the time it takes for it to release pressure can really take alot of time even if the actual "canning time" seems shorter. Thanks for watching and commenting!
Though water bath canning is a simple and efficient way to preserve meat, its considered to be a form of "rebel" canning. Please do your own due diligence in your own kitchen. If canned and stored properly, canned meat can last indefinitely. The ultimate "fast food", pre canned meals can save time. They can also save money by putting up meat when it goes on sale, or to lock in current meat prices (they will only be going up). Please share this video with anyone that may find it helpful. Thanks for watching💐
Thank you for sharing. Id remove air pockets before I'd wipe the jar rims. I want to try this with chili, soups and stews. Should I be concerned about any liquid lines below the product? I tried water bathing onions and peppers for me to through in spaghetti sauces. 🍝 a few look cloudy.
Hi there! Yes for people who debubble (as I occasionally do), the order is debubble then wipe. In the video you saw 2 batches being done (2nd batch I demonstrated debubbling but didnt record the rim wiping again). I wouldnt be worried about liquid lines (the product is sealed either way) I havent tried WB canning onions or peppers but I have done potatoes and occasionally they are a bit cloudy. That may be starch where potato is concerned not too sure about peppers. Before you open it check for proper sealing, its always a good idea to smell it before dumping it into the saucepan. If any of those are off definitely the cloudiness is cause its bad. Otherwise it should be fine to heat up and eat. Thanks for watching
Hi there great question! Short answer is no. The taste is slightly different than ground beef just cooked normally on the stove. Much like if youve tried freshly cooked tuna fish. The taste will be different than canned tuna, but both still taste good. Thanks for watching :)
Hi veggies have a few ways they can be canned from my understanding. I have waterbath canning videos coming with specific vegetables, but you can do your own independant research or check out other youtubers for clarification. Make it make is a good one, there are several online as well depending on what vegetables you would like to can. For vegetables with meat I would go 3 hours across the board. Thanks for watching and commenting.
@sojourneroftheland awesome! Thank you, yes I do follow make it make as well. I feel like 3-4 hours seems like a reasonable time for soups and such. Thank you for your content
Yes traditional, rebel, waterbath (what I usually call it), all valid names. I dont love the term rebel canning, but this unfortunately is what alot of people recognize the process as: anything not "officially" endorsed in MODERN canning books. I dont have a clue what dog food tastes like but I have eaten and served canned meat from a pressure canner and found it to be fine. Different but fine. Traditional ways tend to be no fuss. I love that. Some old traditions (like using lead filled ink to print newspapers) were a disaster but so many traditons of the past are just as effective and sometimes moreso than the modern ways. I personally prefer waterbath canning though. I find the steps are way more simple and streamlined. Thanks for sharing, and watching!
Yes for sure, pressure canning is considered to be the "safer" method for canning meat. Water bath canning is a legitimate alternative, though not recommended in modern canning guides...I should mention it was listed as a way to can meat in the ball blue book till 1947 then removed. To each their own as we all use our own due diligence. Thanks for watching!
How about telling that to the Amish who water bath everything. Just did water-bath chicken stock and veggie stock. This is how I was taught by my mom and her mom who raised 16 kids on this food. Did anyone die. No. Thank you
This conversation was delightful. I too noticed the mentioning of missing things and thought it was funny. But, "red flags?" 😆 I'm just here to get tips. And I got good tips.
Original Canning sounds good .... from Make it Make here in You Tube
Yes, i agree :) thats an excellent UA-cam channel for waterbath canning. Thanks for watching!
I love ur videos too😊
I was taught by my 95 year old grandmother, who water bathed everything. Her mother did the same and taught her. They have done this for hundreds of years. As long as the top isn’t popped, it’s not leaking and you cook it well, it’s fine.
Absolutely! As long as the right cooking methods and times are used, waterbath canning really is an easy way to preserve food. Thanks for watching :)
I water bathed my first 7 jars of ground beef yesterday. 👍🥳🤗
👏🏽👏🏽👏🏽thats great! Thanks for sharing, and for watching💐
Congratulations 🎉
I appreciate your thorough explanations and giving other views and your experience with the different views.
Youre very welcome! Thanks for the comment and for watching :)
A very helpful video. Thank you ❤
Youre very welcome! Thanks for watching💐
Nice job! I just did this, love it 😊
Glad you were able to put the recipe to use, I appreciate the view and comment!💐
@@sojourneroftheland Yw
Hello, im a new subscriber!!! I absolutely love you're methods! I will follow you, and im going to look at you're other videos!! Tyfs , GOD BLESS YOU AND FAMILY!?AMEN.😊
THANK GOD SOMEONES IS TAKING THE FEAR OUT OF CANNING. WITHOUT A PREASURE CANNER. AS A PREASURE CANNER IS MORE FOR TIME CONSUMPTION. MY MOM ALWAY CANNED THIS WAY.
I agree. Waterbath canning is an efficient care free way to preserve food imo.
The time it takes for the canner to build up the pressure, and the time it takes for it to release pressure can really take alot of time even if the actual "canning time" seems shorter.
Thanks for watching and commenting!
Common sense is so refreshing
Thanks for watching :)
Though water bath canning is a simple and efficient way to preserve meat, its considered to be a form of "rebel" canning.
Please do your own due diligence in your own kitchen.
If canned and stored properly, canned meat can last indefinitely.
The ultimate "fast food", pre canned meals can save time.
They can also save money by putting up meat when it goes on sale, or to lock in current meat prices (they will only be going up).
Please share this video with anyone that may find it helpful.
Thanks for watching💐
@@sojourneroftheland You mean Original Canning? Rebel sounds .... doing it wrong
FDA unapproved suggests rebellion . @@paulipoika
Thank you. I'm trying to learn how to do this. I bought some supplies already. I'm a little nervous LOL
Youve got this! Just follow the steps, and you'll see how simple it really is :)
I use 2 tee spoons of 5% vinegar to make it more acidic . Dont be nervous ... I have done canning 3 years ...
Makes sense greatly appreciate it ❤
Glad I vould help. Thanks for watching!
Thank you for sharing. Id remove air pockets before I'd wipe the jar rims. I want to try this with chili, soups and stews. Should I be concerned about any liquid lines below the product? I tried water bathing onions and peppers for me to through in spaghetti sauces. 🍝 a few look cloudy.
Hi there! Yes for people who debubble (as I occasionally do), the order is debubble then wipe. In the video you saw 2 batches being done (2nd batch I demonstrated debubbling but didnt record the rim wiping again).
I wouldnt be worried about liquid lines (the product is sealed either way)
I havent tried WB canning onions or peppers but I have done potatoes and occasionally they are a bit cloudy. That may be starch where potato is concerned not too sure about peppers.
Before you open it check for proper sealing, its always a good idea to smell it before dumping it into the saucepan.
If any of those are off definitely the cloudiness is cause its bad. Otherwise it should be fine to heat up and eat.
Thanks for watching
I'm curious about one thing. Once you've cooked the ground beef, apparently it doesn't overcook after you boil it in the jars for 3 hours?
Hi there great question! Short answer is no. The taste is slightly different than ground beef just cooked normally on the stove.
Much like if youve tried freshly cooked tuna fish. The taste will be different than canned tuna, but both still taste good.
Thanks for watching :)
Can you use beef bouillon cubes?
Sure! I dont see why not.
How do you know proper water bath canning times for meats and veggies, or soups with both?
Hi veggies have a few ways they can be canned from my understanding. I have waterbath canning videos coming with specific vegetables, but you can do your own independant research or check out other youtubers for clarification.
Make it make is a good one, there are several online as well depending on what vegetables you would like to can.
For vegetables with meat I would go 3 hours across the board.
Thanks for watching and commenting.
@sojourneroftheland awesome! Thank you, yes I do follow make it make as well. I feel like 3-4 hours seems like a reasonable time for soups and such. Thank you for your content
And take the rings off before putting the jars away, otherwise you will not be able to see if a jar has unsealed.
Yes. I tend not to, but its easier to remove them to check for seals.
It’s still done in Europe, how about calling it Traditional Canning. I’ve got a pressure canner and hate the dog food taste of canned meat.
Yes traditional, rebel, waterbath (what I usually call it), all valid names.
I dont love the term rebel canning, but this unfortunately is what alot of people recognize the process as: anything not "officially" endorsed in MODERN canning books.
I dont have a clue what dog food tastes like but I have eaten and served canned meat from a pressure canner and found it to be fine. Different but fine.
Traditional ways tend to be no fuss. I love that. Some old traditions (like using lead filled ink to print newspapers) were a disaster but so many traditons of the past are just as effective and sometimes moreso than the modern ways.
I personally prefer waterbath canning though. I find the steps are way more simple and streamlined.
Thanks for sharing, and watching!
Where is your tray
Where is what tray?
@ the ring that goes under the jars but you answered my question
Please improve your volume. I can't even hear you. In my TV I put volume high but when advertising it's really loud so it's means you need a speaker .
Sorry for the inconvenience. I havent had many complaints about audio, but I will see what I can do for future videos. Thanks for watching
I was taught that low acid foods need to be pressure cooked. Safer to use a pressure cooker.
Yes for sure, pressure canning is considered to be the "safer" method for canning meat. Water bath canning is a legitimate alternative, though not recommended in modern canning guides...I should mention it was listed as a way to can meat in the ball blue book till 1947 then removed.
To each their own as we all use our own due diligence. Thanks for watching!
How about telling that to the Amish who water bath everything. Just did water-bath chicken stock and veggie stock. This is how I was taught by my mom and her mom who raised 16 kids on this food. Did anyone die. No. Thank you
@@sojourneroftheland
Also in the UK and many many places on earth you can't get a pressure canner. Nothing wrong with water-bath canning
You seem to lose many things.
@@hillbillywisdom777 Is that your big takeaway from the video?
@sojourneroftheland yes
@sojourneroftheland your lack of organizational skills brings up many many red flags.
@hillbillywisdom777 😄 ok
This conversation was delightful. I too noticed the mentioning of missing things and thought it was funny. But, "red flags?" 😆 I'm just here to get tips. And I got good tips.
Why do you need 3hrs?
What's happening, scientifically, in the 3hrs?