Home Canning 101 (Getting Started with Preserving Food in Jars)
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- Опубліковано 31 січ 2024
- National Center of Home Food Preservation Guidelines: nchfp.uga.edu/publications/us...
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I heard wise words once: when the science backs up what our grandparents did, you have the best of both worlds
There's another channel called Rose Red Homestead (subtitled That Woman With A Gadget). She is an educator and a scientist and actually has videos testing various canning processes, recipes, and machines, including electric canners... and she explains the science behind it in easy to understand terms. When you understand the science behind the best practices, it sure helps decision-making a lot easier. There are a lot of cowboy canning videos with practices that are not safe because the internal temp doesn't get high enough to kill bacteria, and she has the gadget to prove it. Very interesting stuff. Be safe, everyone!
You can only get pressure canners in USA easily .. outside is very difficult and very expensive.. people have to preserve it somehow..I watch the rose red homestead too but i also watch amish canning which they have been doing safely for generations..
I watch her all the time
I canned for the first time last year with a very old, 1940/50's Presto Canner, that was my Nana's. On a glass top electric stove. I was so nervous because of all the fear mongering. I watched your older videos, and others, on pressure canning, and taught myself. In the end, it was fun, and I love seeing the jars in my pantry. Thank you for all you do Jess!
Thanks Jess, I love canning,bought a new steam canner this year,,,,love love ,so nice not to have to deal with so much hot water
I have bottled/canned for many years and live in a country outside the USA. I had never heard of the USDA rules until a couple of years ago and so I find them interesting but sometimes contradictory. But one thing I do agree on is understanding the science behind what you are doing - once you have that you are able to make an informed decision on the methods you will use.
Thank you, dear one, for sharing your knowledge with us. I’ve been a canner for at least 50 years. I’m a little of both - rule follower and rebel canner. There are times for both. And I’m really open to learning new things, so watching you can and preserve a few things will be so enjoyable. ❤️
I’m the same. A little of both. After 50 years, I’ve learned a lot. I’m still careful and try to be safe but…..
I put an X on my used lids and use them for dry storage on my canning jars in my pantry. Keep bugs out of my pantry items very well
Oh my goodness! I am one of those people you talked about that had a canner on the shelf for years and watched canning videos for the same amount of time. I just recently started canning and from listening to the rule followers was afraid I might kill my family. It took cracking open a jar of beef chunks I'd canned and seasoned it up with some spices for a quick meal that got my family and I hooked. I learned more in your 30 min video than I have learned in years of watching. I thank you and am so looking forward to your canning series.
Same! I understand canning so much more from just this short video than hours of research.
Love this! I had to laugh out loud when you said....3:55 " I am not afraid of poisoning my family" I know what you meant , I just loved that....funny!
Jess when you posted the video asking what we want to learn, canning was what I was going to comment! I ended up getting distracted in my crazy house before I commented. Now I don't need to, thanks!
As a recently single 60 year old man, I am learning to cook more than the simple things. I am struggling with seasoning when I cook. I continually criminally under season what I am cooking. A video on this subject would be helpful to me. Maybe others too.
It's hard to over season your food with herbs and spices. Using real salt makes a difference and you will taste as you go for salt until you get to know about the amount you like :)
@@brandywagers9573 fingers crossed. Going to follow Jess' spatchcock chicken this weekend.
@@ksukat87 you're going to do a great job! An if for whatever reason you fail. [Which you won't]
Don't give up! Try again!
Salt, pepper, garlic, onion for meats...you can't go wrong! ❤
@@brandywagers9573-You can definitely use to many herbs in a dish….
Every January for the last few years, Suttons Daze and ForJars does a Canuary collaboration for the whole month. It has a lot of great recipes, often straight out of approved canning resources. The collaborators show a variety of canning methods and brands and whatnot - it's a lot of fun.
I received my 1st Presto pressure canner as a wedding gift from my grandma in 1994, she got it for me because she knew that my hobby as a child was growing a li5tle garden beside my mother's garden that always grew bigger and better vegetables and fruits 5 han my mommas. But I never used it until 2020. Now I can everything that I possibly can,!
On your last video you asked us what we wanted to see & I literally thought to myself "I want Jess to teach me how to can." Then boom!! A few days later you post this video. Thank you! I'm attempting to grow most of what I eat this year so learning preservation is a must. Can't wait for all the canning content!
Being from the UK I'd never pressure canned, or water bathed a thing in my life. I was brought up using lug lids, which you didn't mention, and just using sugar/vinegar as the preservative. Even my old pressure cooker got relegated to being just a 'big pan', because I am that 'freaked out' person lol However, last year I dipped my toes into the mine field of electric canners. Goodness me. If I'd thought the original two canner camps were a battle field... Anyway, I was very grateful to find RoseRed Homestead. Rose has done all the trials, & given me all the science I need to feel happy with my Instant Pot Pro Plus, because not having the physical capacity to handle a huge stove top canner, or remember to keep watch over it means I can still get great results in a few touches of a screen. The thing I can the most in it, dried beans! I think in terms of the battle field, I'm most definitely placed in the rebel camp, and I don't think anyone that knows me would expect anything different from me 🤣
I have water bathed for years. I didn't own a pressure canner but was terrified of it exploding, so I didn't try to get one. Then my sister in law downsized and gave me all her canning equipment, including a pressure canner. The first thing she showed me how to can was potatoes. Now there is no stopping me. I hope to have a huge garden and can or freeze everything!
I guess I would like to learn how to can stews or soups.
Thanks for all you do.
I Bless You!!
I’ve got an electric pressure canner, a Presto and an old Mirro pressure canners. I’ve got a couple of the big blue water bath canners and an electric water bath canner. I’ve been canning for 50 years. Never an explosion. No botulism that I’m aware of and very few failed jars. Following best practices.
Don’t be afraid to can or pressure can. Your family & friends will appreciate your hard work.
I haven’t canned yet but wondering what you think of the electric canner - I’m thinking of buying because seems less intimidating than stovetop pressure canner. Thank for your thoughts!
@@cassandras1688 personally I prefer the stove top pressure canner with the weight gauge. That being said, if you won’t can unless you have the electric one, then by all means, start with that one. Just as long as you start. 😊 Good Luck to you and have fun! .
I’m 62 yrs old, my first experience in canning was when I was 11 and my grandmother showed me how to can jam and jelly, I loved it so much. When I got married I started canning . My husband didn’t really understand…lol. He was like you can buy that at the store. My grand parents were farmers and they canned everything so they always had stuff on hand who needed a store..I just felt that’s how things should be. 😊
Simply, common sense.. Words to live by in our crazy, scary world.. Bless you Jess. ♥♥♥
I am a seasoned canner here but I will admit that I was one of those fearful pressure canner peeps! I literally had my hubby bring my rocker into my kitchen and watched that canner with an eagle eye! 😂 The ONE thing that I have not canned and would be seriously interested in learning more on is canning meat. I appreciate you, Jess!! You're a terrific teacher and I love that about you. Thank you! God bless you 🙏 ❤
Wow! Meat is the easiest thing in the world to can.
@@sassyherbgardener7154 I truly dislike most canned garden veggies (other than tomatoes!) and dehydrate nearly all of those. Other than 'maters, pineapple, applesauce, jams, jellies, and some other WB things, my canning is almost exclusively meat. You're right: it IS the easiest thing ever.
Same here meat is something I want to learn
If you have limited access to power or water or just want to save on utilities long term the Fruitsaver steam canner is an excellent replacement for the big and bulk water bath canners. It also heats up a lot faster. It will can everything that can be processed by water bath. They will say you can’t do tomato products in there but if you add an extra inch of water to it it doesn’t run dry and you can safely process tomatoes 🍅 in there!
I love mine. If someone lives in an Apt with Electric coils they can't hold the typical canner. Plus it's great for elderly or have arthritis/other disabilities.
I actually stream can in my pressure canner....
Well Done! You covered a lot of ground in a short amount of time!!!! I know this was a skill you were hesitant to cover. You go, girl!
My next canning goal is pasta sauce. I'm a solo eater so I want to do pints of pasta sauce because I have a hard time finishing a quart. So far I've done a whole lot of canning, two batches of jam and a batch of cowboy candy - TONS of canning. Hahaha. So, a very beginner guide to pasta sauce would be amazing. Thanks for sharing so much knowledge.
That's a great idea! I am solo too, and canning a small jar of whatever would make so much more sense, thank you!
The best ideas I have seen is to can a basic tomato sauce. Once canned you can add different herbs & spices or ingredients quickly to make the flavor profile you desire. This can also be done with diced tomatoes for the same reason.
Others will separate one big batch of jars with 2-3 different flavor profiles (Italian, Mexican, chili's or stews).
If you are doing pints you can double stack with 1 profile on top & a different one on the bottom. Just remember which is which 😅
I’ve canned for years. Last year I bought an electric canner and love it - for when I’m only canning half a dozen jars, it is so convenient.
I got a ball water bath canner...digital. it's basically a set and forget it. Soooo love it.
I love mine too
I purchased the Presto version because I liked the idea of having it "train me" on how to do pressure canning. It's very nice because the device walks me through each step and it is sincerely starting to sink in. It's such a handy item.
Thank you for this! So appreciated. 😊
Tomatoes from the garden for sauces, as well as peppers, eggplant, potatoes, oh tomatillos, and if things like salsa fair well in pressure canning. Thank you again.~ Tammy
I have a Kenmore 40" dual fuel stove. I like baking with Electricity and I love a gas cook top. This is the only stove I have ever owned that has a glass top with gas burners. I did worry about the glass getting too hot for too long and the top breaking. That has not happened. I have the same all american canner you have and I will say with the burner grates there is very little space between the canner and the microwave above it. But I canned all last year with it. I have recently purchased a new range hood with no microwave. What concerned me was all the plactic on the microwave, but I never melted anything. Thank you far all you do and for all I have learned from you. I tend to follow best practices but My German Grandmother taught me to can and there are a few things that I make that she taught me that are not best practices. I have done them this way for years and will continue. She was smart and practical and her canned potatoes were life affirming. 😄 I will always do them her way.
After living in North Carolina I grew into the habit of using mason jars as drinkware. However, several Ball mason jars cracked when I poured hot water into them to make tea. After one explored and burned my leg I stopped using them to make tea. I think they are good when we bring temperature slowly up during canning but not made for going from room temperature to very hot temperature suddenly. This might be common knowledge to most of you but I definitely learned it through experience 😅
One fall I canned spiced pickled beets (I think it's in the Blue Ball Canning Book), with whole cloves, whole allspice and broken cinnamon sticks. The sweet, vinegary brine left over was so nice I didn't want to waste it. There were loads of ripe tomatoes all over my kitchen, so I chunked several of them up (after removing the whole spices from the brine) and cooked them down until thick. Glorious spiced tomato jam to serve with hummus and pita bread or with cream cheese and crackers! Did not process as I was unsure about length of time, so I jarred it up in 8-oz wide mouth squatty jars and gifted it to friends. It was SO good!
You always give such regular and normal useful advice and suggestions. Thanks for all you do.
Such a beautiful memory of me helping my Mom canning peaches, pears, applesauce, stewed tomatoes every fall. Nothing tasted better. I remembered the first time I tasted commercially canned items and was so disappointed in the taste. When you can your own food you season your own way and can avoid all the salts and chemicals.❤❤❤
✋🏻I’m raising my hand because I do have a pressure canner still in the box after 2 years. It’s intimidating to say the least. Thank you for sharing from your experience and know how.
Last year was my first time canning. I wanted to save the delicious summer tomatoes for winter enjoyment. They taste so good during these cold, dark winter minths.
Food preservation is addicting. Once you see your canning goods grow you want to add to it! I love water bath canning, pressure canning, fermentation and dehydration! I don't own a freeze dryer but I'd get into that as well if I were able!
Honestly it's eye pleasing as well as convenient and saves $ so it's a win win win addiction to have!
For those who have pressure canner's they've inherited and don't have the owners manual, there's usually numbers on the bottom of the canners that can be looked up by brand and model, that's the # on the bottom, to be able to purchase the inserts, owner's manual and even the correct replacement seal. Replacement of weight and/or pressure gages as well. Thickness is a big factor in canner seals so getting the correct one is important.
Jess - try a steam canner for all that jelly/jam! I wasn't a believer until I pulled the trigger (earlier this year) and just tried it. Oh my is it a blessing! so much quicker and easier to use rather than traditional water bath canning. Thanks for sharing all this great information and being transparent on 'your kitchen your rules' mindset. As a person who learned canning from the USDA rules (no grandma here to teach me) I appreciate knowing where their line is and when I need to apply my common sense.
Love my steam canner ❤
As someone who has never canned YET, thos is one of the most honest amd consise videos geared towards beginners. I've said it before and I'll say it again; you're a great teacher, Jess!
Thank you!
I am in-between both camps right with you Jess. I've been canning for 5 years and we are all alive AND have never been sick! I do refer to the USDA and Balls canning book for reference AND for times but some other things I am not so strict about. Folks have been canning for hundreds of years, other countries do things differently and both were and are thriving. I LOVE YOUR APPROACH TO TEACHING!!! Thank you for your honesty and for bringing awesome content. I HAVE 2 ALL AMERICAN I can do 9 quarts at a time and like 18 pints. Many a time I've had both going at the same time with two separate timers. I have never water bath canned but this year is the year!!
Rough German here. Weck is a very old traditional German canning company most of us know from grandma's root/canning cellar and use the metric system. The German word for canning is "einwecken" (to put into Weck). Mason/Ball jars are mostly unknown to us. A mason may be used in a fancy coffee shop for drinks, but never for canning. Most people use whatever jar is on hand as long it came with a vacuum seal beforehand. A good portion of glass jars in German supermarkets are part of a deposit system, where you pay 15cents extra, which you'll get back when returning the jar (to limit single use and waste) and in 2020 there was a shortage, because people canned with them. A pantry for us is an array of odds and ends jars. So, call us crazy for going against the US rules, but we're resilient. 🤣
And you’re exactly why I take the USDA rules as guidelines rather than laws!
@@The_Farmers_Table An old canning recipe from my grandma is sweet/sour pickled pumpkin. You might like it.
Currently pressure canning black and pinto beans today. Also i just made those buttermilk biscuits from your video. I canned chicken broth first time a couple weeks ago. I also made and canned strawberry jam as well. I'm so excited i finally just started doing it. I feel proud and even more excited for the change in food my family consumes.
I am definitely one of the people who has a pressure canner still in box in the pantry 😂 I got one for my birthday a few months ago and have been diving headfirst into research since. I'm feeling pretty confident with my understanding of canning safety basics and am looking forward to putting up some broth with the chicken carcasses in the freezer. I also have cranberry ketchup and whole berry cranberry juice on my project list.
I'm glad I clicked on this video; we have similar philosophies on canning. I need to learn the best practices before I can start to adapt them to personalize my items and untested doesn't necessarily mean unsafe, just unknown and without a foolproof guideline, which is what the tested recipes are.
Thank you for the great content. I've learned so much since I discovered Roots and Refuge and these videos will help to inspire lovely dishes from the produce I'll be growing this year and hopefully for years to come.
I'm teaching my grandsons wife to can...I sent her this video....thank you...I'm in the middle as well and oh my goodness thank you
I miss your into of "Hey darlin'". Loving your videos! Also, thanks for the heads up about not stacking jars directly on top of each other! I've just been winging water bath canning for the last year, mainly jam and barbecue sauce. ❤
Seriously Jess thank you. This is a scary idea at first, seeing and hearing you will help so many to relax follow guide and get a skill😀🥰
I love food preservation and try to put up as much as I can. I'm going to try fermenting this year
My husband recently opened a jar of jelly labeled 2008, which was the last summer my aunt was alive to make jelly from her grapes. It is delicious and we are eating it like it’s an expensive gourmet condiment. ❤ I don’t can, I freeze, but that’s just because I haven’t taken the time to learn yet. Thank you for giving us lessons! 😊
I used to only freeze but then we lost a freezer full of food during a three day power outage ..Started canning again. Its stil available with no power
I used to only freeze but then we lost a freezer full of food during a three day power outage ..Started canning again. Its stil available with no power
You are ALWAYS right on time! This has made the idea of canning so much less overwhelming and scary to me lol thank you, so much, for the encouragement and confidence to get started this garden season 🥳🙌🏽💚
I remember being sent down to the basement panty when I was a child to get a new jar of strawberry jam, bringing it up and then prying the wax seal off the top because she always sealed jam with paraffin. There were probably a few spoiled jars, but I honestly don't remember that happening. The jam was delicious, of course. She also made wonderful watermelon rind pickles that were always in high demand at family gatherings.
I decided I wanted to make my waiting period a classroom (waiting and longing for a large garden though I can hardly keep a tomato plant alive lol and a self sufficient life I hadn’t even heard of until recently).
Looking forward to growing in this area of skill sets with you and the fellow Roots and Refuge community ❤
I've strayed away from canning videos before, because pressure canners weren't easily available here in Sweden. But now the company that I buy my Weck jars from have started carrying them, and I will finally get mine in April. It's so exciting to consume this content, knowing that I will soon be able to do it for myself!
My grandmother would put broken twigs or butter knives in the bottom of her stock pot. Anything could be used to get the jars off the bottom of the pot. Love your new channel, it’s really taking off! Best wishes to you!
I do my summer water bath canning on a propane burner outside. I prepare the jars inside where I have more control on the cleanliness of the environment, but I don’t have a giant pot of boiling water heating up my whole house. When the jars ready to go in the canner, I take the closed jars to the pot outside and then sit down on the covered porch while it processes.
I also focus my canning on stuff my family uses. Generally 4-6 pints of bread and butter pickles last my family a year and gives me a jar or so for gifts. One pint of jam/preserves last us a year.
I started making and canning things like chipoltle en adobo and other canned ingredients that would have a lot of crap ingredients in them. I also freeze things like pestos on a sheet pan lined with silicon mats and and break it up and store it in the smallest bag possible.
My eldest called spatulas “thrower-uppers” as a little guy. He makes a living in the culinary arts industry, now.
I have had good luck with Anchor Hocking canning jars! Menards had them on sale last year and I bought a few dozen. I have had no issues and they are very good quality with thick glass!
Yes a fresh peach is better than a home canned peach but a home canned peach is still way better than a grocery store tin can of peaches! Keep up the good work😘
Absolutely! I love opening a can of home-grown peaches in the middle of winter - sunshine in a bottle.
I have been following you for ten or more years. Thank you for teaching canning.
Yeeees, I have been wanting a canning info video! Can’t wait to watch your video on the beans! I’m so glad you decided to push past your insecurities because I am digging this new channel! I love this measuring from the heart, not exactly exact, real life in your kitchen. Thank you, Jess. I just love you, friend I’ve never met but feel like I’ve known you forever lol ❤
Totally agree with the quality of the jars not being the same.....I thought it was just me. I've been canning since 1982, but 9 years ago we moved to the country with a big garden, fruit trees and berry runs, so I had to buy more jars than I originally had. Them my MIL passed the jars she canned with four years on to me, and these jars are much sturdier. The new ones are working ok, but they are different. Thanks for the video!
Thank you for this video! We have been growing our homestead over the last few years, but had a setback last year. Our plan is to plant our largest garden ever this year, and canning will absolutely be needed. With that said, I bought an All American Canner in 2020, and it’s still in the box. This is the year to pull it out, and your video was very helpful with that. Thanks Jess!
When the tomatoes are in abundance again, i'd love a Farmers Table video on making salsa and spaghetti sauce (with no meat) and water bath canning those! Thank you for putting minds at ease! I've got a water bath canner and i'm going to use it this summer!!
I canned for the first time last summer and was TERRIFIED! I'm taking small steps but am looking forward to this summer's veggies. You are a wonderful teacher!
Thanks Jesse! I never knew why the jars shouldn’t touch the bottom of the pots. I never knew there were reusable lids either. Thanks so much
Just please don't take the negative comments to heart, because I know there will be some. I'm in the middle too. Some things I follow the "rules" and others I don't. Canning debates are just as bad as political ones. Some folks get down right nasty lol. But I always sit and think...there weren't always pressure canners and food has been preserved for many years. Like you said, it's mostly common sense with a bit of technical know how.
"Downright nasty" ain't that the sad truth. There's one lady in particular I REFUSE to send newbies to because she's got THE WORST attitude towards people who don't follow the "rules." She gets this horrid look on her face like she just witnessed something disgusting, like a huge shart in church, when talking about it. And her culty followers are just as bad...There are much nicer people to learn from so they're the ones I recommend.
I am so excited you are starting this. Canning is something I have always regretted not learning from my grandmother before she passed and I am trying to get into it to carry on her legacy especially since I am currently raising my family on my grandparents farm. I also adore the way you teach so I am so excited
Yes! I’d love to learn about jams and jellies
I have to say something you said Jess about induction stove tops and your presure canner. The presure canner does work on a induction stove top if it is made from steel. If you can take a magnet and hold it to your pan and it sticks to it you can use it on induction. What i can't use is the aluminium waterbath pans. So i just use one of my cooking pans to water bath.
I have been pressure canning for 3 years, and I am ADDICTED. I am addicted to it, like I am addicted to tattoos🤣👌🏻
I love canning. It is so satisfying to take produce I have grown and see it setting on my big cupboard shelves. My Mama and Mamaw taught me how to can, but they are now gone. I have a favorite book that I refer to if I need to refresh my memory on the process for certain items, it’s Ball’s Blue Book. I often give it as a gift to young people who start gardening or ask me how to can. I feel it’s so important to pass this knowledge on to new generations. You did an excellent job. Thanks for sharing.
I love that my brain visualizes when you explained tossing beans meat and onions together. I immediately picture my very own beans on the shelf. Oh yeah, the tomatoes too!
Ps. The amount of informative snippets in this video roll out of your brain so freely, it's impressive. #why_i_watch
I have a glass top stove and was advised that I needed a smooth bottom pot for best results. Thus the trivia thingie inside the bottom is critical. Now I use and love my electric canner. Saves me from worrying about my stove top.
Thank you for the refresher, its always nice to hear others thoughts and ideas. I used to garden and can a lot when my kids were young but went back to work fulltime so didn't have time. Even though I kept up on some container gardening over the years I have increased my garden in the last 5 years so going back to canning was a natural next step. I tend to fall back on how I was taught so always good to hear someone else's thoughts.
My daughter and I live in the middle ground, so glad to hear you do too! 🎉
Jess, I have been canning for 30+ years and this video is, be far, one of the most informative and educational videos I have seen. You have a way of explaining things that just makes sense. Thank you!
Im a rule follower due to being fairly new at pressure canning, but not saying i might not get rebellious as i become more comfortable
So excited for this! 2024 is my year to learn canning!! 🎉
Since I started seriously gardening at my home, I began canning. There is just my husband and myself to eat the produce and I hate to waste anything! I have pressure canned for three years now. I haven't had any jars go bad. It's a very satisfying process. Thank you for making this video so that more gardeners will try it. btw I use a Presto Pressure Canner.
I canned about 8 years ago and wasn’t very successful. Thank God we have you Jess! I can’t wait to watch all your videos! You’re one person I trust and can’t wait to see what you have in store for us!!! I’m getting excited!!! Bring it on! I’m ready to give it my all! Starting seeds very soon!!! ❤❤❤
We lived in a double wide that would just swelter in the summer. It only has an electric coil burner stove. I bought a propane camp stove and OH MY GOODNESS. It boils SO fast compared to the regular stove. Even my 15 quart Amish canner boils quickly. So worth the $100.
Hey Jess 😊
Thank you sooo much for this video..
my hubby gave me a American Canner, two years ago, Christmas
I was so afraid of it .. that I waited until this last summer to use it .. I followed the instructions and I canned some green beans
Watch it the whole time .. but when it was time to turn the canner off and waited 5 minutes to remove the lid it would not come off
And I did put vaseline on my leg and bottom of the canner
So my hubby slowly had to use a butter knife and take it off .. he went all around the top slowly until it came off
So since then I have not use it at all
Still in great shape just afraid to use it again ..
But want to try and make beans that have seasoning or even onions or ready to use for chili ..
oh but I do water bath jelly and jams .. that so much fun ..
Thank you Jess 😊
Blessing
👩🌾
Great video Jess. I have canned for close to 30 years. I’m one of those people with a pressure canner on the shelf that I have used only a hand full of times. I struggled getting it regulated on my flat top stove. My burners on my flat top cycle on and off so it’s extremely hard to maintain a constant pressure( or in my experience). We did finally end up buying a couple of camp chef burners using propane that we could can outside. That worked great for our water bath canning, and so much faster. I am a rule follower lol AND a rebel canner. I can every year a old 100 year old recipe from a friends family for salsa.
OK I was in the group of hand-raisers! Thank you Jess for drawing me back to wanting to learn to can. I am 60 years old and really need to learn sooner than later as we are getting ready to move onto our homestead in Southern Missouri this year. I will diligently follow along as you guide us "newbys" through the process. Bless you for caring enough to teach us what you know!
As someone who grew up (70’s) on garden food (canned & fresh), I have to say, they just taste better. Taught myself to can as a teen and picked it back up a few years ago. Appreciate your common sense approach.
Thank you for the info 😊 I’m just starting to learn about canning and 2023 was my first year gardening. I still have lots to learn 😊.
I think the biggest influence on recent jar quality is that years ago Ball & Kerr were solely canning jar companies. In recent years other glass companies bought them out. Canning jars are no longer the primary focus of the company, so their reputation isn't on the line if the quality of their canning jars isn't top notch.
Finally got an electric pressure canner so this is perfect timing Jess! I'm interested in learning how to do broth and have been considering canning Costco rotisserie chicken.
I was one of those who avoided pressure canning because I had one blow up on me about 25 years ago…😬 however last summer I got an electric pressure canner and I have canned everything I can get my hands on……wish it hadn’t taken so long to get over the fear….
I’ve been blessed with an Appalachian mother in law that cans tons of delicious food, and she has been slowly teaching me to can over the last couple years. I’m now confident in water bath canning on my own, but I would love to get a pressure canner! Do you also do a lot of dehydrating and freezing to preserve your harvest? I would love to learn more about the proper ways to do those things as well! Thanks for the help, confidence, and information, Jess!
Like you, Jess, I pay attention to the USDA recommendations when it relates to time and acidity. But when you get into recipes, especially with pressure canning, I will vary a bit. The USDA can't test everything. 💚 My favorite thing about canning is the swapping: yesterday I brought a friend some canned hubbard squash and she gifted me some freshly brined olives. Sweet!
Do you cube the squash or puree it?
@@hestiasgardenhomestead7562 USDA says cubing distributes the heat better.
I think there's been a bit of a backlog with testing new recipes. Hopefully, as more people get back into canning, some funding can be directed towards additional testing!
I am so glad you started this channel. Thank you.
First video ive ever watched to learn Home Canning, and i like your commonsense unbias approach.
Once I got over the stigma of not seeing a commercial branded product logo I had the best pickles and Raspberry jam I've ever had in my life.... obviously not at the same time lol. Also ain't nobody trying to insult someones grandma. There was no way I was going to throw those away when she gave them to me for Christmas in a homemade basket with chocolates and stuff.
That's how they get you!
That's the only time I tolerate someone saying something was made with "love" or "soul".
Thank you for all the helpful information! I have water bath canned, but have yet to pressure can because I haven’t purchased a pressure canner yet. The first thing I would like to learn to pressure can would be green beans. I usually grow a lot of them and my freezer ends up full of them. I can’t wait to learn more! Thank you again!
PS. I'm looking forward to how to can dried beans! So happy that's next. What about soups? Chicken and rice, or noodles? Vegetable beef? Convenience foods. I tried meats and green beans....I re thought some of my canning. IF I had to buy the vegetables or fruit, add price of lids, my time...was it cost effective? Was there something I could buy for less money and sweat? Applesauce is time intensive even free apples the time and lids cost more than a #10 can of organic applesauce- years ago -don't know now -plus working full time.... Wasn't my preferred texture but doable. i have Apple tree now and made canned applesauce with spices this year.. I also made Apple jelly without pectin. Canning pears are next in consuming time...add the price to buy the fruit. Many things to consider. This subject is up my alley! 🐸😎
Girlie! Love the “I am not afraid of poisoning my family!” 😂
I had a HUGE All American canner that I was given as a gift. I had been told too many stories about how dangerous pressure canners were so I sold it at a garage sale. 🤦🏻♀️
NOW I know what a treasure I had and regret selling that pressure canner.
During the pandemic, Anchor Hocking came out with jars, and they were what I could get at the time. I actually really enjoyed them. Recently, I began purchasing Azure Standards jars and so far love them.
Electric kettle does work great to fill canner and can shave a few minutes.
Hadn't really occurred to me to can dried beans for convenience. Genius! Will be doing this, thank you 😊.
You go girl! I am the same way. Research and educate yourself and decide what makes sense for you. 💚
Last summer I bought a case of paste tomatoes from a local farm and froze them all. Today I’m cooking them down to paste and tomorrow will can them up. Home canned tomato paste is SO delicious, way better than store bought.
Oh yeah, our family definitely uses canning as a valuable skill for eating healthy. My dad's allergic to corn (among other things) and my mom's diabetic, so being able to make low- or no-sugar fruit jams without corn syrup is huge. We make various fruit sauces and butters, can sliced peaches and pears, green beans, and other garden goodies. We also make huge batches of salsa, tomato soup, etc. We do have freeze dryers, and I'm still figuring out what we prefer freeze dried vs. canned vs. dried, but it's lovely to have options.
I live in Australia, and just invested a ton of money into a Presto Digital Canner. I did so because we have a ceramic cooktop (what you would call a flat top), which I wasn’t confident could get hot enough to heat the canner and hold the heat (due to them cutting out to prevent overheating). I also have multiple chronic illnesses, which makes lifting anything heavy extremely difficult. Having the digital means it can sit on the counter, I can fill it and use it without having to watch it as much (I need to rest a lot!), and I can leave the canner on the counter for my husband to empty for me (rather than jam up my cooktop!). To use the digital here we need a step down transformer (due to the higher voltage we have) and so far it hasn’t been an issue. It cost a LOT to get set up, but I’m hopeful it will last me a good many years!
I am an old friend from Roots and Refuge Farm. I love your channels.
While you talked about the wonderful sound of the 'ping' of jars sealing my jars of waterbathed orange and grapefruit segments were pinging. Good timing!
It's one of my favourite things to can - but also take the most work as you must 'supreme' the fruit.
I canned green beans last year. Oooohhh my goodness what a game changer. The flavor is totally amazing. Sure can't get that off a grocery shelf.
Me too. 36 quarts.😁
About the brand of things... I 100% agree about only Ball and Kerr jars. I bought a random unmarked pack of pint jars once from Amazon and the bands that came with it were the only bands that would actually tighten onto them so I couldn't use any of my rings from my Ball jars. I tried pressure canning in them a couple times and even my ForJars or Ball lids would not seal to them.
Once you are sure to be using your Ball/Kerr jars, for the lids I honestly prefer ForJars over even the Ball lids. I have ok success with the Ball lids and if you are just buying your jars for the first time definitely use them, but the only lid failures I have ever had were with Ball lids. ForJars has never failed me.