I love the name Heritage Canning! I remember my mother sealed her jams and jellies with parafin wax. She didn't always have a lid handy. Still worked. Don't recall getting sick. Didn't mold. Anybody else use wax? All the rules and regulations were set in place to "keep everyone safe" actually meant to make it harder so people wouldn't do it themselves anymore. Big G doesn't want us to know or figure out how to do things without them. But more and more people are going back to heritage knowledge.
My Gram always parafin sealed jams, jellies, preserves, fruit butters, chunky applesauce, and apple oue filling. They never molded and always tasted wonderful!
YES!!! As a child, I loved getting to take the muslin off the jam and peel back the paraffin. My great-grandmother didn't actually use lids. She used the wax, a muslin and a string. Never got sick.
I have canned for 43 years. Before that I helped my Mom cann for our family of 8. None of us ever got sick. I always, always check to make sure that my jar is still sealed. I have only had 3 or 4 jars come unsealed over all these years. I buy all my meat from a farm that does not use any antibiotics or hormones, everything is pasture raised and taste delicious. God Bless you Young Lady and Happy Canning
I'm native Texan and I can remember my grandmother's homemade dewberry (a type of blackberry) preserves - nobody made it better. She canned a lot of stuff that my grandfather grew in their garden (mostly vegetables). They had a 'pantry' that was just for canned goods - on all the walls the shelves were just wide enough and tall enough for the jars and the shelves went all the way to the ceiling. They lived through the great depression and learned how to preserve food without the government's "assistance".
I have done both ways of canning and I find that my water-bath canned products taste and look so much fresher. I am 86 years old and have been canning for a very long time. I prefer my grandmother's way of canning.... water-bath.
@@duppsydaisyI've always canned this way, and yes, I water bath all meats for ,3 hours, as did my gram ..and greatgram. No one has ever gotten sick in the family!
I'm from Germany and the most common canning method here is called WECK. It's the company that basically invented canning. For low acid foods that potentially have botulism are recommended to be waterbath canned twice or to reheat it and boil it for 10 minutes (just like you mentioned). Also the WECK jars are extremely budget friendly because they are made out of glas (even the lid) the only thing you have to replace is the rubber ring that seals the jar and even thise can be reused about 3 times
Those are the type of lids that I learned to can with many years ago in Canada. You can still buy the rubber rings but the jars with the glass lids are not available to purchase in stores anymore. I’m 72 now and still doing water bath canning. I did potatoes for the first time this fall.
Hey friend. when you say water bath twice do you mean just double the initial time of your water bath or do you take your sealed jar out after your initial bath cool then reboil your jar with contents in it?
@@longjohnlongdong4692 I usually take them out and let them sit for a couple of days them reboil. But honestly it's more practical to just bring it to a rolling boil for 10 minutes when you go to eat it. Saves time and energy
Canadian 🍁 here. We use to have jars like that, all glass including the lid. You can't find them any more., sad really, those metal lids are truly a waist.
My Mamaw and Papaw canned 500 jars each year meat, fruits & veggies in an old metal refrigerator inner liner over an open fire and raised 6 kids on that food and nobody ever got sick. ❤
We already don’t have a prosperous country.. we simply have a country under the delusion that we are wealthy. We have forgotten what true wealth is, and are likely to have a rude reminder soon. This knowledge and the tools to put it into practice is actual wealth. 🙏🏻
@@meme-rv6fp yes, I’m a Yankee, I’m rude accidentally. I was born in Boston, so I prefer to be rude, given the excuse of circumstances…But I was transplanted to Maine at a young age so I’m working on it. I assume you find the bluntness rude? Or the content? Either way, I was not trying to offend in this instance and have nothing but respect for this fine family. I’ll attempt to walk on eggshells better in the future.
@@greenman4508 i’m originally from Maine and now live in New York and sister, .We just tell it like it is. It’s not being rude to be truthful but we do tend to be blunt.
@@Danielle-pu3lm smile too much, and beat around the bush around here and people think you’re hiding something, selling something, wanting something or a politician 😂.
Found a book by Carla Emery The Encyclopedia of Country Living. Helps with everything. Curing meats, making cheese, dehydrating, canning milk. Came in handy when we had had a horrid freeze and power outage it lasted about a week. Saved my milk dehydrated my eggs. Thank the Lord I had this book. Turn sour milk into cheese. Love this book. How to garden set up a homestead so much more.
You and 'make it make' are preaching the truth on youtube right now. People need this info. If we lose power, or when we do, we will need this info. Why complicate things, people have more common sense than they give themselves credit for.
Great video! My great grandma canned everything! She was born 1896 and lived until 103. I'm grateful to have had her until my early 20's. I'm sitting here at 53 yrs old, looking at her shoebox of recipes, and I love it! So many old school recipes that work and I use today :)
That must be so comforting to have your great grandmother's recipes. Both my great grandmothers csnned, so did my grandmother and mother. I grew up with canning as part of our daily food supply.
I wish you could post some of those old recipes. I'm 70 and I don't have any of my grandma's recipes. She never wrote any of them down and my mother didn't believe in writing them down. You are so blessed to have those recipes
@@lalalinda36 We cooked together so recipes weren't written down. Over the years menus adapted to the times. One of the best things about home canning us it doesn't matter what thr recipe is; nearly everything can be canned.
@@kimskluckers2951 You can find many of the older recipes in cookbooks from the 1950s. Fanny Farmer and Betty Crocker cookbooks from that era have many recipes used by our grandparents.
You are such a blessing! Imlrarnimh how to can at 75 years old. I figured people in the past for over 200 yrs, and if Amish families pretty much STILL use the water bath food, it will be safe. ( it's hard to trust the government today. They tend to like to us fear to control... ( I've seen more than 1 ppressure cooker explode in my life!)
Thank you!! Thank you for making these videos and for educating us. I'm usually skeptical when the government comes out and says something is bad for us that's been done for a long time. One of the enemy's goals is to make us more dependent on the government, which he has authority over. There has been a major attack on the food supply and you are a blessing to expose that and teach us. God bless you!
I'm in the UK and re use any jars I can get my hands on. Kilner/ball are to expensive £5 per jar. Only had 1 jar break on me and it's easy to get replacement lug lids. Thanks to all the canner community for helping with recipes and ideas. Fantastic being able to preserve food outside the freezer. I'm loving the canning water bathing life ❤ God bless us all through these trying times 🙏
My husbands family was amish. We live among them. I have often asked their advice. 50 years i have waterbathed everything...except corn. For some reason it doesnt do well. So i freeze. I waterbath vegetables fruits meats...by water bathing.
I believe you have done your research thoroughly. I am educated and well versed in food toxicology. I don't have any problems with the information you have given. Thanks for sharing. 👍👍👏👏🇺🇲🇺🇲
@SurvivalHT I'm a South African. Thank you for your information. I found through my own research that interestingly, Eastern European countries add a tablespoon of 9% vinegar (or 2 tablespoons of 5% vinegar) to each quart jar to safely waterbath can meats and low acid foods that would otherwise be pressure canned. This doesn't alter the taste. For pints they add a teaspoon of 9% or 2 teaspoons of 5% vinegar per pint jar. They always reheat food for 10 mins before consuming it for safety. I too reuse jars bought at shops, as canning jars are crazy expensive, that's if you can find them. Although I differ from your small tips on method; I'm truly thankful that you're raising this subject 'cause it is vitally important. God bless you and yours from South Africa.
a layer of canning lid rings will make a impromptu trivet for the bottom of the pot. use bread wrapper twisty ties to hold them together or plastic zip ties. adding paprika to a jar of meat you plan on canning. it takes 300 degrees to brown meat. 212 (or 100 C) degrees will present as gray meat in a jar. having a red color just makes things look better on the shelf
I waterbath beef and chicken often. I raw pack with just a little salt added. It is never gray. Chicken looks like boiled chicken. Beef looks brown and no burned ends
After finding your channel & watching the meat preservation video, I subscribed because your educating us. Your clear & concise presentation cuts thru the bs, which is awesome!
I grew up in central Louisiana and saw an interesting preservation method as a kid. My great, great aunt on my father's side still insisted on processing a hog every fall and would enlist us boys to go hunt wood ducks on the creeks. She had lard buckets that were metal and she had kept for years when they stopped making metal ones, and she used these to store the ducks. Ducks were boiled, and taken out steaming into the cold morning air and would dry off from the heat in just a minute. She would take super hot, almost smoking pork lard and pour some into the metal bucket and then pack a couple ducks in. Then she'd pour lard enough to cover them and pack more in. When finished she'd pour enough hot lard to cover them all about an inch deep once it solidified. These would keep all year and she would pull out ducks as she needed or wanted, spoon out lard and get it super hot and pour back over to seal it again. This isn't something I would do in today's world because we've got better options, but it worked very well to keep meat preserved without salting or smoking before refrigeration came along. I'll also add that she was always on the lookout that the lard had "gone rancid" which was just her way of saying that it had bacteria in it and that changed the flavor and smell. If she thought it was "trying to go rancid" she'd pour cold vinegar over the top of the lard cap and leave it. The acidity of the vinegar would add an extra layer of protection with it's acidity I'm sure.
Young lady, it brings joy to my soul that you share as you do! I am old and have learned tons from your channel. Thank you and Stay blessed🤗😁👍👏👏👏👏👏👏👏👏👏👏👏👏👏👏
I am from germany, now live in hungary, there is no pressure canners! So thank you for showing how to preserve in waterbaths! We live right beside Ukraine with the war and like to have some food in emergencies!
This is the best video I have stayed until the end of, in a long time. I have been watching your videos for a LONG time, maybe 10 years. You have always given great information but wow you have gotten to the place where you are giving like a master class on these subjects. I am so grateful for you and your channel.
Thank you so much for this information. I am new to canning, and was a bit put off by being told I needed a pressure canner. I cannot afford one. But you have taught me so much, this information is invaluable! 🙏🏻 May God bless you 🙏🏻🇿🇦🇬🇧
Puts our minds at further ease, learning about botulinum and how safe Heritage canning actually is. I remember canning was just a way of life...everybody did it. My mother and aunties sometimes sealed their jars with paraffin wax. We are still here! Canned peaches and pears in the winter months were just so good😊
Don't use paraffin in Florida. Too many bugs here that can ruin your jams. I had a friend that canned in NY brought everything down, and roaches got into it.
Thank you for explaning botulism. This has been a concern for our canned goods but hasnt stopped us using canned goods from being a kid and through years of marriage. Appreciate the information.
My friend left me her pressure canner, but I haven’t been able to use it on my glass top stove. I love that water bath is an option for everything, not just pickles and jelly. Thanks for sharing these videos.
I use my pressure canner on my glass top stove. I've been doing this for about five years, so far so good. I do have a gas stove outside now, but I'm not always able to be outside. I'm not trying to encourage you to pressure can on your glass stove top, just sharing that I've done it.
Thanks for confirming that water bath canning is a safe method of preserving food. I was taught how to water bath green beans from my grandmother and parents. I grew up eating these beans canned in this method for 50 plus years. Until recently my coworkers talked me into pressure canning stating it was safer. Got lucky and found an all American canner for $80. I still don’t regret buying it because it does cut my canning time by a third which gives me more time to process more food. Thank you and keep up the good work and information. The younger generation needs this information.
Same here, my parents used water bath method for canning everything out of the garden. I got them a pressure canner once, it was returned to me with a thank you after a few tries. They just liked doing it the old way canning. I have 2 Electric canner I absolutely love. But glad my parents taught me how to water bath canning.
Not just the younger generation, I'm 64 and my mom only canned tomatoes when I was growing up so not a lot of learning there and neither of my grandmas canned food that I know of. So I'm in search of good canning information.
May I ask if your grandma taught you to boil everything for 10 min prior to eating the things she water bathed that were low acid foods? I’m trying to find out if this is a common practice. I understand it kills botulism but I’m trying to find out if this is how the older generations recommend?
My Italian grandparents always canned in water bathing. No pressure canning. It wasn't a thing. They canned everything, and I mean everything this way.
I’m 63 years old. My mother water bathed every thing. My sisters water bathed every thing no one ever became ill from this method. It’s a safe way of food preservation.
I liked your video on saving the meats if the power goes down, so today I went out and bought a turkey fryer (pot and burner) and some mason jars. Thanks for all your info.!👍😊
Best survival channel on UA-cam in my opinion. And definitely not hard on the eyes. Thanks for all the great info. And I would definitely keep calling it rebel canning. It’s catchy. Hope you all have a great evening.
I am 50 years old and I was raised to water bath. My grandmother raised 5 children thru the great depression. She would bake and freeze, water bath can almost everything else! I will continue to do the water bath method as my ancestors did!
I am a fellow Louisiana cajun. I have been prepping, so to speak, for 3 yrs due to the crazy in our world. I invested in a dehydrator vs the pressure canner and I am elated to find you and especially this video. Thank you so much sweetie. I am defrosting 3 roasts and will cook water bath can them this week. Shelf stable meat is the one item I've been missing from my shelves. You explain things in a very easy to understand manner.
Thank you so much for sharing such a wealth of information! I grew up helping my grandparents garden and can all summer long in the 60s and 70s. She was born 1899, and I'm guessing had one of the first pressure canners. Cherished memories! Now my husband and I are in our 60s, and have a nice garden, chickens and bees. We both love your channel, and learn something new with each one we watch. It's great to know where our food comes from, and know how to preserve it for later! 😊
My grammy and i always waterbathed everything i am now 59 and want to truly learn it now, we grew out iwn garden and from seed to jar we did it, but i didntt get to live with her ling so i need and want a refresher ❤ so Grateful to Jesus 4 your channel xo
Thank you. Thank you. I grew up canning, going to the garden or u-pick gardens to get fruits and vegetables to process or freeze. You knew the growers and where your food came from, farm to table. Through the decades the lure of convenience and working outside the home as a single mom, there wasn't a lot of energy or motivation to override the convenience... fast forward to NOW. I am very concerned about my food and where it comes from and the additives. Back to canning!! I purchased a canner, then a pressure canner, then a book, went online and watched videos. I was so overwhelmed I didn't do anything. A few weeks ago, we picked several quarts of wild blackberries to make jam. So many recipes with varied ingredients and warnings. "This is how your grandmother made jam, this is how your mother made jam -- no more, this is the way you make jam SAFELY today." --Yikes. I have been buying lids and jars --- just in case of an emergency and we had to can all the meat in the freezer.... I watched so many videos that contradicted each other and made it so complicated and confusing, not to mention fearful if I made a mistake, we were all going to die---- what the heck?? YOU, my dear, are a breath of fresh air -- plain and simple - factual - straight forward -- and kind!! 😍🙏Thank you, you are my gift this week, an answer to my prayers!!! XOXO **The history shared here is an added blessing to be sure --- You could write a book!! ☺
I just recently got into canning and I did a lot of research first and decided to go with the water bath method after I found out that botulism could be killed by boiling for 10 minutes. The thing I learned from your video is about being able to reuse jars from store bought food. I’m super excited about that! Thanks for making such a great video. I had already seen your video on water bath canning meat and I look forward to viewing more of your videos! ❤
I wanna thank you from the bottom of my heart! You are a wealth of knowledge, You have given me so much peace of mind knowing that if I follow stringent sanitation and handling during processing, that I can safely preserve. God bless you! This is so important to know, I hope and pray that this information reaches others. Thank you so so much for sharing your invaluable information!
I live in England where canning isn't done much. I looked into both ways of canning and decided on heritage canning as I don't like pressure cookers. Now I cann everything. I love it and and I use both mason jars and screw cap and all seal well. Having listening to the menonites I don't cover my jars but take the water to the screw cap and frequently top up with boiling water.
@@zoestewardson-trelfa9139 The Amish and some Europeans fill the water to the neck of the jar to prevent siphoning (which is when the water gets in to the jars and could prevent a good seal). ♥️✝️♥️
You are very wise (beyond your age). I am 77yo and can mostly with a pressure canner and tomatoes water bath. I have learned so much and I am in your debt. Thank you very much! I subscribed and expect to learn much more from you. My very best wishes, Doug
And another awesome video! Thank you and God Bless! (By the way, I used the vanilla in my pears the other day. They are great! See, at 63 I'm still learning from your videos!😀)
I have been reusing jars from the shop for years. They seal very well and are no extra cost. Added to that they are in convenient sizes for us. I use all different sized jars with their own lids and have had a really good seal rate.
Does the food shelf stable last as long as the standard canning ball jars and lids? I always wondered about if reusing the spaghetti sauce jars will have the same outcome.
Awesome videos and sadly people are clueless,especially when you mention the word history. My red meat is basically venison and it’s so great to have it this way.
I discovered your channel today and I am sooo glad I did. In just the couple videos I've watched I have gotten so much valuable information. Thank you so much! Raving fan here......
I keep cases of mason jars on hand just in case of a grid down. Plus propane to process it. I also keep jars like pickle jars, pasta jars, basically anything glass. I use them to water bath things. You can tell easily if they seal.
I am from El Salvador, we do not learn this methods at all, we do a lot of salted meats for sure as a preservation method. But now I am from here, my kids are from here and we are here, so I want to teach them all the practical things they need in life, just because i will not be eternal here on earth.
Here in Australia we have the Fowler System. It is all water bathed. I learnt that if you canned meat or vegetables you had to water bath it twice. Greetings from Australia.
Can you please discuss how to do this once the propane is gone? We need to talk about wood fire canning! It's the most sustainable! And THANK YOU for these amazing videos!!
The principle would be the same. You'd need to sustain a fire hot enough to keep your water at a gentle boil. You'd need to add more hot water to your canning pot as it evaporates. Everyone should practice cooking over a fire. We built a simple fire pit in our backyard years ago with "rip rap" rocks. I enjoy building a fire and putting on a pot of some sort of stew on a cool afternoon and let it simmer until dinner time. It's better to be comfortable with a process before you're actually in desperate need, if possible.
thanks for the Great information i am a Christion Maronite Orthodox from the Middle East ( Lebanon ) we did not have accuse too Glass jars i remember my Family used to Preserve things in large clay jars things like Pressed Oils cheese yogurt vegies for meat we would smoke or Dry and hang in the caller under the House we also preserved Figs in large clay jars that where around 4 foot tall we would use bees wax to seal the jars God bless you and your Family and may you always walk in the Light
Wow 😯 I saw a video of it done that way recently. Prior to glass jars, many people in America preserved this way as well. God bless you and your family, we continue to pray for those in the Middle East. ✝️❤️🙏
I wish there was a program where you could go rent/check out the tools you need for food preservation, like you can check out books, videos and music from the library. Go and borrow a dehydrator, or a waterbath pot or pressure canner, freeze dryer or whatever, for a couple of days. They could sell the consumables like rings, lids, jars, labels, etc.
@@julyfly6890 They are telling the truth on Heritage Canning. The others fear monger about Waterbath Canning. After all, how did our great great grandmothers can food? They did not have a pressure canner. ♥️✝️♥️
Love this! Thanks for the detailed info. I think I should write it all down because if we are in an emergency and there is no electricity- no internet to check methods either!
@@BetruetoGod Old books can also be helpful. That way if the internet is down along with the electricity - you will always have the information. ♥️✝️♥️
I just stumbled across this video and am now subscribed, thank you for putting this information out there because people need to learn this and pass it on. I do both pressure canning as well as water bath for different things and they are great ways to keep food. we are here today because of the ancestors in our past survived
I did water bath canning for fruit etc and went to pressure canning for meat, but I’m returning to this method (it’s been good enough for the Amish and Mennonites forever). It helps when the power is down, because it’s easier to water bath on an open fire if need be.🇦🇺
I am so happy that you did this video. It was excellent! Our friends live off grid and water Beth Canning. Everything is the only way they do it never ever have been sick from it! Thank you for doing this!
I lived in the country growing up, 60-70's. My mother canned Everything. We had a half acre garden and she fill a huge pantry. We also did chickens, turkeys and rabbits. My favorite was the bread & butter pickles. Great video.
Great video! I've seen a lot of videos on botulism and canning but yours is by far the most informative. Oh... and thanks for verifying the pot size (that was me that asked on the previous video). :)
I have always suspected we could do this but haven't tried it. I am absolutely going to try this. I also have a fear of pressure canners so this is excellent lol I am so happy that I found your channel.
So you are able to can a meal ready to eat by pre seasoning and or pre cooking the food and when needed you just cook and serve. That would probably save on having to have the seasonings on hand when the your cooking the food later. And reusing jars for canning is way more cost effective than buying a case. They are not cheap. Thanks for the info. You opened me up to whole new method of storing food other than dried foods. God Bless you and the Fam!!
May I suggest a book, (Back to basics) it was put out by readers digest. Great informational video. Water bath is old school. Pressure cooking is for impatient people. Slow down and enjoy life. My .02 cents.
I swear. This is THE BEST video you’ve made on Heritage canning. If it ain’t broken…DON’T fix it! I’ve never known Heritage canning, break. Ty, sister! ❤
You flipping ROCK! I stumbled on your last video and that wasn’t by coincidence, God made that happen 100%!! I’m gonna water bath all my meat! You answered ALL my questions. You are so appreciated! Thank you sooooo much! 🙌🏻🙌🏻🇺🇸🇺🇸❤️ I have notes everywhere 😂 Can’t wait for the step-by-step video. Thank you again 🙌🏻🙌🏻
Hi from Canada!! I absolutely loved this video, so comprehensive and informative. I've always been on the fence between what Granny did and what FDA says to do. I've been canning for years but always been leary about low acid foods due to the propagandized fear. I remember reading a few years ago from the FDA itself that there are more cases of botulism yearly from the nacho cheese pumps (gas stations, theaters, resorts etc) than from home canning! And thanks to Sue for reminding me that I have a pdf copy of that very Ball 1940 chart somewhere in my phone! Time to dig that out and print it for my cookbook ;) Thank you again for a wonderful video, I hope that many glean a lot from this! Prep, prep, prep!!!! ;) Editing to add a note: check out thrift shops or even the garbage for hibachi grills, they make amazing canner inserts to keep the jars off the bottom. Alternatively, many Asian grocery stores sell a similar grill type thingie for very cheap. I've collected several from people tossing their old hibachis, a blast with easy off and some elbow grease gets it to near new condition!
To keep jars off bottom, simply wire together 6 or so jar bands, very easy and you can re-use rusty ones which previously might've been tossed into recycle bin!
@@FoammeFatale All you need to do is put a dish/kitchen towel at the bottom of the pot, fill with water, put the jars in and boil. Many Europeans and Amish do this.
High Performance Cookers has what you need. I love mine. They have different sizes with or without burners. Get it with the burner you'll not regret purchasing these cookers.
You have really put my mind to rest as have resisted trying to can food .I'd like to send some to my son at uni. I only have used jars that have had pickles in them but the lid seals seem to be in good condition so again great news, Thanks. I do have a pressure cooker designed for cooking food so will just use it.
Thank you so much for this wonderful video! I’m a brand new canner and just did my first water bath canning this week. It turned out great, and I’m so grateful for the helpful information you’re sharing!💖🙏🏻
Thank you so much , very informative and I’m not so worried . Always canned all our meat and salmon we lived on an island that was quite isolated in BC and we lived a very healthy lifestyle nobody ever got sick from this. Thank you for the great information
Thank you, you are so good at explaining, I have learn so much about canning and also how to do a sour dough starter I learn from you, so again thank you ! 🙂
I really have learned a lot through this video. I'm a home canner but I have never tried canning meat. I'm going to try it. I'm afraid of pressure cookers.
Hi there!!! Thank you sooo much for this wealth of information. I feel more confident as a newbie canner. Also thank you to the comment section, it helped me as well, God bless💓.
Thank you so much for the clarifications in this video. I watched your short one earlier and tried explaining to my husband but couldn't tell him technique or details. This added so much detail and I look forward to future videos.
It’s amazing to have just found your channel. There’s a lot of talk about the grid going down in the near future. We might all need to consider this method as you can do it indefinitely over a wood fire! Thank you.
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I love the name Heritage Canning! I remember my mother sealed her jams and jellies with parafin wax. She didn't always have a lid handy. Still worked. Don't recall getting sick. Didn't mold. Anybody else use wax?
All the rules and regulations were set in place to "keep everyone safe" actually meant to make it harder so people wouldn't do it themselves anymore. Big G doesn't want us to know or figure out how to do things without them. But more and more people are going back to heritage knowledge.
My Gram always parafin sealed jams, jellies, preserves, fruit butters, chunky applesauce, and apple oue filling. They never molded and always tasted wonderful!
YES!!! As a child, I loved getting to take the muslin off the jam and peel back the paraffin. My great-grandmother didn't actually use lids. She used the wax, a muslin and a string. Never got sick.
I have canned for 43 years. Before that I helped my Mom cann for our family of 8. None of us ever got sick. I always, always check to make sure that my jar is still sealed. I have only had 3 or 4 jars come unsealed over all these years. I buy all my meat from a farm that does not use any antibiotics or hormones, everything is pasture raised and taste delicious. God Bless you Young Lady and Happy Canning
Thanks for sharing
I'm native Texan and I can remember my grandmother's homemade dewberry (a type of blackberry) preserves - nobody made it better. She canned a lot of stuff that my grandfather grew in their garden (mostly vegetables). They had a 'pantry' that was just for canned goods - on all the walls the shelves were just wide enough and tall enough for the jars and the shelves went all the way to the ceiling. They lived through the great depression and learned how to preserve food without the government's "assistance".
I have done both ways of canning and I find that my water-bath canned products taste and look so much fresher. I am 86 years old and have been canning for a very long time. I prefer my grandmother's way of canning.... water-bath.
Do you do the extended time of 3 hours?
@@duppsydaisyI've always canned this way, and yes, I water bath all meats for ,3 hours, as did my gram ..and greatgram. No one has ever gotten sick in the family!
Great video young lady. I LOVE that you call it "Heritage" canning. That is what is truly is.
I'm from Germany and the most common canning method here is called WECK. It's the company that basically invented canning. For low acid foods that potentially have botulism are recommended to be waterbath canned twice or to reheat it and boil it for 10 minutes (just like you mentioned). Also the WECK jars are extremely budget friendly because they are made out of glas (even the lid) the only thing you have to replace is the rubber ring that seals the jar and even thise can be reused about 3 times
In states these jars are costly. Love them though
Those are the type of lids that I learned to can with many years ago in Canada. You can still buy the rubber rings but the jars with the glass lids are not available to purchase in stores anymore. I’m 72 now and still doing water bath canning. I did potatoes for the first time this fall.
Hey friend. when you say water bath twice do you mean just double the initial time of your water bath or do you take your sealed jar out after your initial bath cool then reboil your jar with contents in it?
@@longjohnlongdong4692 I usually take them out and let them sit for a couple of days them reboil. But honestly it's more practical to just bring it to a rolling boil for 10 minutes when you go to eat it. Saves time and energy
Canadian 🍁 here. We use to have jars like that, all glass including the lid. You can't find them any more., sad really, those metal lids are truly a waist.
My Mamaw and Papaw canned 500 jars each year meat, fruits & veggies in an old metal refrigerator inner liner over an open fire and raised 6 kids on that food and nobody ever got sick. ❤
Wow! Love it!
OMG!! THAT WAS A LOT OF WORK!! Really proud of good solid people like that!
@@Peace2all4vr and they raised a hog & fished and had a big smoke house to preserve the meat. They were the OG micro homesteaders. ❤️
❤❤❤❤❤❤
Thats really cool!
Pray over everything you eat! 🙏🏼🙌🏻❤
The best protection you can get
Absolutely!!! Jesus will bless what we pray and ask.
Amen 😊
I follow God's food laws.
We already don’t have a prosperous country.. we simply have a country under the delusion that we are wealthy. We have forgotten what true wealth is, and are likely to have a rude reminder soon. This knowledge and the tools to put it into practice is actual wealth. 🙏🏻
So well said, I completely agree! Blessings to you and your family 😎🤙🐧
Can you be more rude ?
@@meme-rv6fp yes, I’m a Yankee, I’m rude accidentally. I was born in Boston, so I prefer to be rude, given the excuse of circumstances…But I was transplanted to Maine at a young age so I’m working on it. I assume you find the bluntness rude? Or the content? Either way, I was not trying to offend in this instance and have nothing but respect for this fine family. I’ll attempt to walk on eggshells better in the future.
@@greenman4508 i’m originally from Maine and now live in New York and sister, .We just tell it like it is. It’s not being rude to be truthful but we do tend to be blunt.
@@Danielle-pu3lm smile too much, and beat around the bush around here and people think you’re hiding something, selling something, wanting something or a politician 😂.
Found a book by Carla Emery The Encyclopedia of Country Living. Helps with everything. Curing meats, making cheese, dehydrating, canning milk. Came in handy when we had had a horrid freeze and power outage it lasted about a week. Saved my milk dehydrated my eggs. Thank the Lord I had this book. Turn sour milk into cheese. Love this book. How to garden set up a homestead so much more.
You and 'make it make' are preaching the truth on youtube right now. People need this info. If we lose power, or when we do, we will need this info. Why complicate things, people have more common sense than they give themselves credit for.
100% Agree !!
Love “MakeItMake” too. Not many truth tellers about Heritage Canning. Fear is invoked to control. ❤️✝️❤️
Controlled by fear, exactly true! @@CajunBoudreaux
Great video! My great grandma canned everything! She was born 1896 and lived until 103. I'm grateful to have had her until my early 20's. I'm sitting here at 53 yrs old, looking at her shoebox of recipes, and I love it! So many old school recipes that work and I use today :)
That must be so comforting to have your great grandmother's recipes. Both my great grandmothers csnned, so did my grandmother and mother. I grew up with canning as part of our daily food supply.
I wish you could post some of those old recipes. I'm 70 and I don't have any of my grandma's recipes. She never wrote any of them down and my mother didn't believe in writing them down. You are so blessed to have those recipes
@shoshanasplaoh how I would love those recipes. I have none of my grandparents recipes.
@@lalalinda36 We cooked together so recipes weren't written down. Over the years menus adapted to the times. One of the best things about home canning us it doesn't matter what thr recipe is; nearly everything can be canned.
@@kimskluckers2951 You can find many of the older recipes in cookbooks from the 1950s. Fanny Farmer and Betty Crocker cookbooks from that era have many recipes used by our grandparents.
I’m 70 but raised 8 Children in the hill of Kentucky.
I’ve used a wash tub and kept a fire under it all day. Could can a lot of beans that way.
You are such a blessing! Imlrarnimh how to can at 75 years old. I figured people in the past for over 200 yrs, and if Amish families pretty much STILL use the water bath food, it will be safe. ( it's hard to trust the government today. They tend to like to us fear to control... ( I've seen more than 1 ppressure cooker explode in my life!)
@@sharingthebounty2488 AMEN
Thank you!! Thank you for making these videos and for educating us. I'm usually skeptical when the government comes out and says something is bad for us that's been done for a long time. One of the enemy's goals is to make us more dependent on the government, which he has authority over. There has been a major attack on the food supply and you are a blessing to expose that and teach us. God bless you!
Thank You, Thank You, Thank You! I have been canning for about 11 years. Learned how at the age of 56. I am 67 now and I am still learning.
You should publish a simple prepper guide book.
I just bought a 1940"s ball book and one from 77! Getting ready to start my heritage journey!
I'm in the UK and re use any jars I can get my hands on. Kilner/ball are to expensive £5 per jar. Only had 1 jar break on me and it's easy to get replacement lug lids. Thanks to all the canner community for helping with recipes and ideas. Fantastic being able to preserve food outside the freezer. I'm loving the canning water bathing life ❤ God bless us all through these trying times 🙏
My husbands family was amish. We live among them. I have often asked their advice. 50 years i have waterbathed everything...except corn. For some reason it doesnt do well. So i freeze. I waterbath vegetables fruits meats...by water bathing.
I believe you have done your research thoroughly. I am educated and well versed in food toxicology. I don't have any problems with the information you have given. Thanks for sharing.
👍👍👏👏🇺🇲🇺🇲
Thank you
So, because of my altitude my water boils at 180 degrees, how do you suggest I get it to 210 degrees "to be safe"?
@@mbur2402add on extra time?
@@mbur2402 might get a small pressure cooker for getting higher temp but review the content about boiling for 10min or longer at high altitude.
@@CharlesGann1 So pressure canning it is
@SurvivalHT I'm a South African. Thank you for your information. I found through my own research that interestingly, Eastern European countries add a tablespoon of 9% vinegar (or 2 tablespoons of 5% vinegar) to each quart jar to safely waterbath can meats and low acid foods that would otherwise be pressure canned. This doesn't alter the taste. For pints they add a teaspoon of 9% or 2 teaspoons of 5% vinegar per pint jar. They always reheat food for 10 mins before consuming it for safety. I too reuse jars bought at shops, as canning jars are crazy expensive, that's if you can find them. Although I differ from your small tips on method; I'm truly thankful that you're raising this subject 'cause it is vitally important. God bless you and yours from South Africa.
what lids do you use when reusing jars bought from shops? What if the lids don't contain a rubber seal?
It's still 5% no matter if you double it.
a layer of canning lid rings will make a impromptu trivet for the bottom of the pot. use bread wrapper twisty ties to hold them together or plastic zip ties. adding paprika to a jar of meat you plan on canning. it takes 300 degrees to brown meat. 212 (or 100 C) degrees will present as gray meat in a jar. having a red color just makes things look better on the shelf
I waterbath beef and chicken often. I raw pack with just a little salt added. It is never gray. Chicken looks like boiled chicken. Beef looks brown and no burned ends
@@pamelamercer85 you do you. If it works for you .. Go for it
Me too. Mine is never gray
@@pamelamercer85 mine is ok too
You literally changed my life thank you so much❤
After finding your channel & watching the meat preservation video, I subscribed because your educating us. Your clear & concise presentation cuts thru the bs, which is awesome!
SAME!
Same 💜
Same!!
Same here, from W😜estern Australia
I grew up in central Louisiana and saw an interesting preservation method as a kid. My great, great aunt on my father's side still insisted on processing a hog every fall and would enlist us boys to go hunt wood ducks on the creeks. She had lard buckets that were metal and she had kept for years when they stopped making metal ones, and she used these to store the ducks.
Ducks were boiled, and taken out steaming into the cold morning air and would dry off from the heat in just a minute. She would take super hot, almost smoking pork lard and pour some into the metal bucket and then pack a couple ducks in. Then she'd pour lard enough to cover them and pack more in. When finished she'd pour enough hot lard to cover them all about an inch deep once it solidified.
These would keep all year and she would pull out ducks as she needed or wanted, spoon out lard and get it super hot and pour back over to seal it again. This isn't something I would do in today's world because we've got better options, but it worked very well to keep meat preserved without salting or smoking before refrigeration came along. I'll also add that she was always on the lookout that the lard had "gone rancid" which was just her way of saying that it had bacteria in it and that changed the flavor and smell. If she thought it was "trying to go rancid" she'd pour cold vinegar over the top of the lard cap and leave it. The acidity of the vinegar would add an extra layer of protection with it's acidity I'm sure.
disgusting
Duck confit!
Sad they were Wood ducks as they are so beautiful. So many Mallards. 😎Oh, well, that's how things were back in the day.
This is so interesting! Did she cook the ducks until completely done, before covering with hot lard?
Wow that's so interesting. I love this. Thanks for sharing.
Young lady, it brings joy to my soul that you share as you do! I am old and have learned tons from your channel. Thank you and Stay blessed🤗😁👍👏👏👏👏👏👏👏👏👏👏👏👏👏👏
Thank you 😊
I wish you were my neighbor. I'd have questions all the time. You've so much to share and I feel I've much to learn. Too cool.
I am from germany, now live in hungary, there is no pressure canners! So thank you for showing how to preserve in waterbaths! We live right beside Ukraine with the war and like to have some food in emergencies!
This is the best video I have stayed until the end of, in a long time. I have been watching your videos for a LONG time, maybe 10 years. You have always given great information but wow you have gotten to the place where you are giving like a master class on these subjects. I am so grateful for you and your channel.
Thank you so much for this information. I am new to canning, and was a bit put off by being told I needed a pressure canner. I cannot afford one. But you have taught me so much, this information is invaluable! 🙏🏻 May God bless you 🙏🏻🇿🇦🇬🇧
Puts our minds at further ease, learning about botulinum and how safe Heritage canning actually is.
I remember canning was just a way of life...everybody did it. My mother and aunties sometimes sealed their jars with paraffin wax. We are still here! Canned peaches and pears in the winter months were just so good😊
I can remember my mom sealing jars with melted paraffin wax but she only did that with jelly.
@@suehengemuehle1636 yes come to think, it was with jams
Yep my Grandma did that also. She canned peaches in what was called open kettle canning. No one ever got sick from her canning either.
Don't use paraffin in Florida. Too many bugs here that can ruin your jams. I had a friend that canned in NY brought everything down, and roaches got into it.
@@nancigallardo-durnford3753 They ate through the wax or mice did it.
Thank you for explaning botulism. This has been a concern for our canned goods but hasnt stopped us using canned goods from being a kid and through years of marriage. Appreciate the information.
I started water bath canning meat and soups for the last year I love it and no one has gotten sick I will continue doing it for my family
My friend left me her pressure canner, but I haven’t been able to use it on my glass top stove. I love that water bath is an option for everything, not just pickles and jelly. Thanks for sharing these videos.
I use my pressure canner on my glass top stove. I've been doing this for about five years, so far so good. I do have a gas stove outside now, but I'm not always able to be outside. I'm not trying to encourage you to pressure can on your glass stove top, just sharing that I've done it.
Thanks for confirming that water bath canning is a safe method of preserving food. I was taught how to water bath green beans from my grandmother and parents. I grew up eating these beans canned in this method for 50 plus years. Until recently my coworkers talked me into pressure canning stating it was safer. Got lucky and found an all American canner for $80. I still don’t regret buying it because it does cut my canning time by a third which gives me more time to process more food.
Thank you and keep up the good work and information.
The younger generation needs this information.
Same here, my parents used water bath method for canning everything out of the garden. I got them a pressure canner once, it was returned to me with a thank you after a few tries. They just liked doing it the old way canning. I have 2 Electric canner I absolutely love. But glad my parents taught me how to water bath canning.
All American for $80.00. Wow lucky find. I paid $500.00 for mine.
Not just the younger generation, I'm 64 and my mom only canned tomatoes when I was growing up so not a lot of learning there and neither of my grandmas canned food that I know of. So I'm in search of good canning information.
May I ask if your grandma taught you to boil everything for 10 min prior to eating the things she water bathed that were low acid foods? I’m trying to find out if this is a common practice. I understand it kills botulism but I’m trying to find out if this is how the older generations recommend?
@@lovelight9164 I've learned a lot from Fyreflye's Follies channel. Her granny taught her to can.
What a great video! It is all valuable information and I especially appreciate that you took the time to explain what botulism is and how it works.
My Italian grandparents always canned in water bathing. No pressure canning. It wasn't a thing. They canned everything, and I mean everything this way.
I’m 63 years old. My mother water bathed every thing. My sisters water bathed every thing no one ever became ill from this method. It’s a safe way of food preservation.
I liked your video on saving the meats if the power goes down, so today I went out and bought a turkey fryer (pot and burner) and some mason jars. Thanks for all your info.!👍😊
Best survival channel on UA-cam in my opinion. And definitely not hard on the eyes. Thanks for all the great info. And I would definitely keep calling it rebel canning. It’s catchy. Hope you all have a great evening.
I am 50 years old and I was raised to water bath. My grandmother raised 5 children thru the great depression. She would bake and freeze, water bath can almost everything else! I will continue to do the water bath method as my ancestors did!
I am a fellow Louisiana cajun. I have been prepping, so to speak, for 3 yrs due to the crazy in our world. I invested in a dehydrator vs the pressure canner and I am elated to find you and especially this video. Thank you so much sweetie. I am defrosting 3 roasts and will cook water bath can them this week. Shelf stable meat is the one item I've been missing from my shelves. You explain things in a very easy to understand manner.
Thank you so much for sharing such a wealth of information! I grew up helping my grandparents garden and can all summer long in the 60s and 70s. She was born 1899, and I'm guessing had one of the first pressure canners. Cherished memories! Now my husband and I are in our 60s, and have a nice garden, chickens and bees. We both love your channel, and learn something new with each one we watch. It's great to know where our food comes from, and know how to preserve it for later! 😊
My grammy and i always waterbathed everything i am now 59 and want to truly learn it now, we grew out iwn garden and from seed to jar we did it, but i didntt get to live with her ling so i need and want a refresher ❤ so Grateful to Jesus 4 your channel xo
Thank you. Thank you. I grew up canning, going to the garden or u-pick gardens to get fruits and vegetables to process or freeze. You knew the growers and where your food came from, farm to table. Through the decades the lure of convenience and working outside the home as a single mom, there wasn't a lot of energy or motivation to override the convenience... fast forward to NOW. I am very concerned about my food and where it comes from and the additives. Back to canning!!
I purchased a canner, then a pressure canner, then a book, went online and watched videos. I was so overwhelmed I didn't do anything.
A few weeks ago, we picked several quarts of wild blackberries to make jam. So many recipes with varied ingredients and warnings. "This is how your grandmother made jam, this is how your mother made jam -- no more, this is the way you make jam SAFELY today." --Yikes.
I have been buying lids and jars --- just in case of an emergency and we had to can all the meat in the freezer.... I watched so many videos that contradicted each other and made it so complicated and confusing, not to mention fearful if I made a mistake, we were all going to die---- what the heck??
YOU, my dear, are a breath of fresh air -- plain and simple - factual - straight forward -- and kind!!
😍🙏Thank you, you are my gift this week, an answer to my prayers!!! XOXO
**The history shared here is an added blessing to be sure --- You could write a book!! ☺
I just recently got into canning and I did a lot of research first and decided to go with the water bath method after I found out that botulism could be killed by boiling for 10 minutes. The thing I learned from your video is about being able to reuse jars from store bought food. I’m super excited about that! Thanks for making such a great video. I had already seen your video on water bath canning meat and I look forward to viewing more of your videos! ❤
I wanna thank you from the bottom of my heart! You are a wealth of knowledge, You have given me so much peace of mind knowing that if I follow stringent sanitation and handling during processing, that I can safely preserve. God bless you! This is so important to know, I hope and pray that this information reaches others. Thank you so so much for sharing your invaluable information!
I live in England where canning isn't done much. I looked into both ways of canning and decided on heritage canning as I don't like pressure cookers. Now I cann everything. I love it and and I use both mason jars and screw cap and all seal well. Having listening to the menonites I don't cover my jars but take the water to the screw cap and frequently top up with boiling water.
Why not cover the jars?
@@zoestewardson-trelfa9139 The Amish and some Europeans fill the water to the neck of the jar to prevent siphoning (which is when the water gets in to the jars and could prevent a good seal). ♥️✝️♥️
Thank you from South Africa. You already answered a some worrying questions for me that kept me from water bathing.
You are very wise (beyond your age). I am 77yo and can mostly with a pressure canner and tomatoes water bath. I have learned so much and I am in your debt. Thank you very much! I subscribed and expect to learn much more from you. My very best wishes, Doug
Wonderful!!! I have been saving my jars, and I am relieved to hear that I can use them in the canning process. ❤❤❤❤❤
And another awesome video! Thank you and God Bless! (By the way, I used the vanilla in my pears the other day. They are great! See, at 63 I'm still learning from your videos!😀)
I have been reusing jars from the shop for years. They seal very well and are no extra cost. Added to that they are in convenient sizes for us. I use all different sized jars with their own lids and have had a really good seal rate.
Does the food shelf stable last as long as the standard canning ball jars and lids? I always wondered about if reusing the spaghetti sauce jars will have the same outcome.
Awesome videos and sadly people are clueless,especially when you mention the word history. My red meat is basically venison and it’s so great to have it this way.
I discovered your channel today and I am sooo glad I did. In just the couple videos I've watched I have gotten so much valuable information. Thank you so much! Raving fan here......
I keep cases of mason jars on hand just in case of a grid down. Plus propane to process it. I also keep jars like pickle jars, pasta jars, basically anything glass. I use them to water bath things. You can tell easily if they seal.
If you don't have, Get yourself a good rocket stove to have on hand.
I wouldn't know how to build one
I'm 67. But I can build a regular fire.
I am from El Salvador, we do not learn this methods at all, we do a lot of salted meats for sure as a preservation method. But now I am from here, my kids are from here and we are here, so I want to teach them all the practical things they need in life, just because i will not be eternal here on earth.
Here in Australia we have the Fowler System. It is all water bathed. I learnt that if you canned meat or vegetables you had to water bath it twice. Greetings from Australia.
water bath twice?. Do you mean for 6 hrs? Thank you
Please can I ask why twice? Can you explain that a little?
You live in the most amazing country. I always wanted to visit. Now I'm old! LoL
I was told it was to make sure the internal temperature was reached and any bugs were eradicated.
Can you please discuss how to do this once the propane is gone? We need to talk about wood fire canning! It's the most sustainable! And THANK YOU for these amazing videos!!
Good point!!
Build fire.
The principle would be the same. You'd need to sustain a fire hot enough to keep your water at a gentle boil. You'd need to add more hot water to your canning pot as it evaporates. Everyone should practice cooking over a fire. We built a simple fire pit in our backyard years ago with "rip rap" rocks. I enjoy building a fire and putting on a pot of some sort of stew on a cool afternoon and let it simmer until dinner time. It's better to be comfortable with a process before you're actually in desperate need, if possible.
@@marilyncausey9348 … that last line…
No joke.
@@marilyncausey9348 AMEN
thanks for the Great information i am a Christion Maronite Orthodox from the Middle East ( Lebanon ) we did not have accuse too Glass jars i remember my Family used to Preserve things in large clay jars things like Pressed Oils cheese yogurt vegies for meat we would smoke or Dry and hang in the caller under the House we also preserved Figs in large clay jars that where around 4 foot tall we would use bees wax to seal the jars God bless you and your Family and may you always walk in the Light
So very interesting. 😊
Wow 😯 I saw a video of it done that way recently. Prior to glass jars, many people in America preserved this way as well. God bless you and your family, we continue to pray for those in the Middle East. ✝️❤️🙏
What a wonderful, well done and informative video! Blessings ❤
I wish there was a program where you could go rent/check out the tools you need for food preservation, like you can check out books, videos and music from the library. Go and borrow a dehydrator, or a waterbath pot or pressure canner, freeze dryer or whatever, for a couple of days. They could sell the consumables like rings, lids, jars, labels, etc.
Not many truth tellers on Heritage Canning. ❤️✝️❤️
I don’t necessarily understand your statement. Could you please elaborate.
Are you saying they tell the truth or not telling the truth
@@julyfly6890 They are telling the truth on Heritage Canning. The others fear monger about Waterbath Canning. After all, how did our great great grandmothers can food? They did not have a pressure canner. ♥️✝️♥️
Love this! Thanks for the detailed info. I think I should write it all down because if we are in an emergency and there is no electricity- no internet to check methods either!
@@BetruetoGod Old books can also be helpful. That way if the internet is down along with the electricity - you will always have the information. ♥️✝️♥️
OMGoodness! I just noticed your eye color! I’m sure that you have heard this before, but they are THE most beautiful that I have ever seen!
I just stumbled across this video and am now subscribed, thank you for putting this information out there because people need to learn this and pass it on. I do both pressure canning as well as water bath for different things and they are great ways to keep food. we are here today because of the ancestors in our past survived
I did water bath canning for fruit etc and went to pressure canning for meat, but I’m returning to this method (it’s been good enough for the Amish and Mennonites forever). It helps when the power is down, because it’s easier to water bath on an open fire if need be.🇦🇺
I am so happy that you did this video. It was excellent! Our friends live off grid and water Beth Canning. Everything is the only way they do it never ever have been sick from it! Thank you for doing this!
You’re welcome
I lived in the country growing up, 60-70's. My mother canned Everything. We had a half acre garden and she fill a huge pantry. We also did chickens, turkeys and rabbits. My favorite was the bread & butter pickles. Great video.
Great video! I've seen a lot of videos on botulism and canning but yours is by far the most informative.
Oh... and thanks for verifying the pot size (that was me that asked on the previous video). :)
I have always suspected we could do this but haven't tried it. I am absolutely going to try this. I also have a fear of pressure canners so this is excellent lol
I am so happy that I found your channel.
Thank you for the information and common sense approach to heritage canning!!
This is so informative. Science 101! Thanks dear.
So you are able to can a meal ready to eat by pre seasoning and or pre cooking the food and when needed you just cook and serve. That would probably save on having to have the seasonings on hand when the your cooking the food later.
And reusing jars for canning is way more cost effective than buying a case. They are not cheap.
Thanks for the info. You opened me up to whole new method of storing food other than dried foods.
God Bless you and the Fam!!
In Sweden you could not even buy a pressure canner until recently!
Thanks for sharing!
They tried to outlaw them after the Boston bombing 🙄. Blackwater special
This is all new to me and such great information. Thanks for sharing.
May I suggest a book, (Back to basics) it was put out by readers digest.
Great informational video.
Water bath is old school.
Pressure cooking is for impatient people. Slow down and enjoy life. My .02 cents.
I swear. This is THE BEST video you’ve made on Heritage canning. If it ain’t broken…DON’T fix it! I’ve never known Heritage canning, break. Ty, sister! ❤
@@peggymcguire6042 AMEN
Thank you so, so much for this video!Ordering myself an 80 qt pot now. Your channel is a fantastic wealth of great information.
I just did that will all of my canning. Meat, veggies, soups, and baked beans. It worked great! They all sealed and quickly.
Thanks. My mother reused jars and lids with her jams and pickles. Great video!!!!!
So timely! I was wondering what the heck I would do if my power was out long term.... God bless!
You flipping ROCK! I stumbled on your last video and that wasn’t by coincidence, God made that happen 100%!!
I’m gonna water bath all my meat! You answered ALL my questions. You are so appreciated!
Thank you sooooo much! 🙌🏻🙌🏻🇺🇸🇺🇸❤️
I have notes everywhere 😂 Can’t wait for the step-by-step video. Thank you again 🙌🏻🙌🏻
Hi from Canada!! I absolutely loved this video, so comprehensive and informative. I've always been on the fence between what Granny did and what FDA says to do. I've been canning for years but always been leary about low acid foods due to the propagandized fear. I remember reading a few years ago from the FDA itself that there are more cases of botulism yearly from the nacho cheese pumps (gas stations, theaters, resorts etc) than from home canning!
And thanks to Sue for reminding me that I have a pdf copy of that very Ball 1940 chart somewhere in my phone! Time to dig that out and print it for my cookbook ;)
Thank you again for a wonderful video, I hope that many glean a lot from this!
Prep, prep, prep!!!! ;)
Editing to add a note: check out thrift shops or even the garbage for hibachi grills, they make amazing canner inserts to keep the jars off the bottom. Alternatively, many Asian grocery stores sell a similar grill type thingie for very cheap.
I've collected several from people tossing their old hibachis, a blast with easy off and some elbow grease gets it to near new condition!
To keep jars off bottom, simply wire together 6 or so jar bands, very easy and you can re-use rusty ones which previously might've been tossed into recycle bin!
@@FoammeFatale All you need to do is put a dish/kitchen towel at the bottom of the pot, fill with water, put the jars in and boil. Many Europeans and Amish do this.
@@FoammeFatale Where did you find the PDF 1940 BALL CHART? I would love to get my hands on a copy!!! ♥️✝️♥️
@@CajunBoudreaux it was shared ages ago in a group I was in on another platform
Great videos! I'm learning so much. Thanks for your teaching and sharing the information with us.
Thank you from Australia, great information. Looking forward to your other videos.
High Performance Cookers has what you need. I love mine. They have different sizes with or without burners. Get it with the burner you'll not regret purchasing these cookers.
Veery good advice realism ❤
Hello, nice video, greetings from the Netherlands, and God bless
You have really put my mind to rest as have resisted trying to can food .I'd like to send some to my son at uni. I only have used jars that have had pickles in them but the lid seals seem to be in good condition so again great news, Thanks. I do have a pressure cooker designed for cooking food so will just use it.
Thank you so much for this wonderful video! I’m a brand new canner and just did my first water bath canning this week. It turned out great, and I’m so grateful for the helpful information you’re sharing!💖🙏🏻
Thank you so much , very informative and I’m not so worried . Always canned all our meat and salmon we lived on an island that was quite isolated in BC and we lived a very healthy lifestyle nobody ever got sick from this. Thank you for the great information
Thank you, you are so good at explaining, I have learn so much about canning and also how to do a sour dough starter I learn from you, so again thank you ! 🙂
Absolute best information I have learned on this topic. Thank you so much for sharing. I can't wait to watch more of your videos.
I really have learned a lot through this video. I'm a home canner but I have never tried canning meat. I'm going to try it. I'm afraid of pressure cookers.
Thank you for this. I only water bath our canned items. Knowledge is power. 👍
@@lakeviewdame AMEN
Hi there!!! Thank you sooo much for this wealth of information. I feel more confident as a newbie canner. Also thank you to the comment section, it helped me as well, God bless💓.
Thank you so much for the clarifications in this video. I watched your short one earlier and tried explaining to my husband but couldn't tell him technique or details. This added so much detail and I look forward to future videos.
Thank you. Extremely valuable information, especially now.
It’s amazing to have just found your channel. There’s a lot of talk about the grid going down in the near future. We might all need to consider this method as you can do it indefinitely over a wood fire! Thank you.