Canning 101: Start Here
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- Опубліковано 28 січ 2017
- What is canning? Why can your own food? How do you start canning and what tools do you need? This is a comprehensive learning to can video that attempts to give a basic understanding of home canning using both a water bath canner and a pressure canner. We cover several types of canning methods, what is approved and not approved by the USDA, how to read canning recipes, and common questions and problems.
*Note we are not master canners. This is simply a starting place to introduce tools, equipment, terminology, and resources so a beginner canner has a base knowledge for doing research.
RESOURCES
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Canners:
Ball Water Bath Canner Set: amzn.to/3AVTdyD
All American 921 Pressure Canner: amzn.to/3rnkt5T
Alternate Canning Tools:
Canning Utensil Set: amzn.to/3GhHYl2
Canning Additives:
Milliard Non-GMO Citric Acid: amzn.to/34uzc66
Pomona’s Pectin 2-Pack: amzn.to/3L3sJ2F
Non-Iodized Canning Salt*: amzn.to/35MOFPt
*You must use non-iodized salt for canning
Canning Books:
Ball Blue Book of Food Preservation on Amazon: amzn.to/3gmI9Ro
Preserving with Pomona’s Pectin on Amazon: amzn.to/3glRBVm
Canning Resources and Recipes*:
National Center for Home Food Preservation: nchfp.uga.edu/
Fresh Preserving: www.freshpreserving.com/recipes/
Simply Canning: www.simplycanning.com/home-can...
SB Canning: www.sbcanning.com/p/canning-re...
Food in Jars: foodinjars.com/recipe-index/
Canning Granny: canninggranny.blogspot.com/
Healthy Canning: www.healthycanning.com/recipes/
*Beware that some sites may contain recipes that are not approved by the USDA
If you have some tips or a video on home canning, please be sure to leave a comment or link below. We encourage community and want to provide access to a variety of information so viewers can make their own informed decisions about the topics we cover.
We are taking you along on our journey to become more self reliant and self sustainable. Join us as we build our skills in the areas of canning, prepping, gardening, woodworking, and learning old time methods of living.
Thanks for watching!
Jaime and Jeremy
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FOLLOW US HERE:
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Blog: www.guildbrookfarm.com
Instagram: / guildbrookfarm
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Thank you for the intro to canning. I followed bit by bit and watched the video until the end. The process of canning seems like something I could learn and am grateful for all the tips and thorough information in this video as well as the links in the description. With best regards
I see several deaf people in the comments asking for subtitles. Let’s get this liked so the creator can see it and consider activating subtitles to possibly accommodate more viewers.
🙌🙌🙌
UA-cam settings
❤
Who's watching this in 2022!??
I am !
🙋♀️
Me ! Not everyone was born with your great wealth of knowledge. (Wow, who says that in 2022?!?)
Apparently you are. Welcome
Me
None of the preserving books have this much detail. Its like they expect you to know terms and methods as a beginner. Thanks for being so kind and concise in your videos!
I am subscribing to this channel because you expose everything you are not trying to hide any information on canning, I live in Africa and a lot of food goes to waste here in their season and our African leaders and the rich are only interested in importing goods like imported canned tomatoes, juice, etc while the organic ones go to waste here they are not planning on making use of what they have, or how to preserve these foods in their seasons, so i have decided to do research on how to canned and preserve food
Excellent my sister. Follow your gut🌱
Vid: "For those who know nothing but canning is food in jars"
Me: Perfect.
6 minutes in and I'm like omg this is the best video ever.
I'm 14 seconds into the intro and already excited someone is going to explain it to me in simple terms 🙃
Same
So skip to the 6:00 mark?
Great video
Fantastic. She needs to do dvds that I can buy and rewatch. Hey I am old school.
I'm watching in Jan 2023. I started canning last year. Wish I would have seen this video then. Thank you for taking so much time to help educate those wishing to get into canning.
June 2023 and it’s still helping people learn!
Time stamps for second half of video:
== Pressure Canning ==
34:15 - Intro to Pressure Canners
36:20 - Canner parts explanation
37:44 - Usage information
43:50 - Final steps before storage
44:22 - What you need
== Pressure Canning Recipes ==
44:37 - Recipe from NCHFP
== Storage ==
46:21 - Storage information
47:23 - Storage methods
== FAQ ==
48:18 - Botulism?
50:23 - How to tell if spoiled?
51:24 - What can't we can?
52:57 - White film on my cans? (Scaling)
53:21 - Cook after opening?
53:47 - Raw pack and hot pack?
56:05 - Low sugar canning?
56:58 - What if they don't seal properly?
57:40 - Can I do mixed jars?
59:07 - Losing fluid?
59:41 - Can I can my own recipes?
1:01:27 - How much time?
1:02:55 - Off-grid canning?
1:03:37 - I wanna break some rules
1:04:49 - Final Thanks
(Thank you so much for all this information! This video was excellent! ^_^ )
Time stamps for first half of video:
== High-level information ==
00:00 - Intro to video
01:38 - Why should you can?
03:26 - Types of canner
04:55 - How to tell high-acid/low-acid food (National Center for Home-Food Preservation)
06:54 - Other methods of canning
== Mason Jars ==
08:03 - Mason Jars
08:57 - Lid sizing information
12:50 - Dry goods storage showcase
13:21 - New vs old jars
13:59 - Brands of Jars
16:00 - Re-using jars
== Other materials ==
16:54 - Other tools of the trade
18:03 - Recipe/book recommendation
== Last Information ==
19:50 - Water bath canner
20:15 - Jar sterilization
21:43 - Making recipe
21:59 - Head-space in recipe
22:55 - Cleaning the jar/lid
== Water Bath Usage ==
24:18 - Water bath canner usage
27:08 - side-note: Why remove the ring
28:22 - Final steps before storage
28:53 - Adding acid
29:19 - What you need
== Water Bath Recipes ==
29:54 - Recipe from book
31:32 - Recipe from National Center for Home Food Preservation
Hello Jamie, I just want to add one more very positive review. I have recently decided that as a hobby, I have an interest in canning. I spent several hours of internet research looking for the best information, there is really not much available. Just "talking heads" telling me how they do things.
Until I found your website. You have provided all of us with so much of a complete, comprehensive understanding of how canning should safely work. And as an engineer (electrical engineering) I appreciate your understanding of compromises and tradeoffs. And trying to help us to understand how important it is to to figure out the best way that each of us might approach a given problem. So often you told us to "DO YOUR OWN RESEARCH"
I thank you so much for the hard work it must have taken to do all of the research, writing and production of this video. I have found it to be of tremendous value. I would really encourage you to keep up this great work!
My mom and grandma always canned green beans in the black water canner for years. Never had an issue with anyone getting sick.
I have been canning for 47 years. What an excellent video!
I watched thirteen seconds and I already want to thank you for appearing to be and sounding like a mentally stable, intelligent person. I have a good feeling that this may ACTUALLY educate me!
From all of us here during Covid-19, thank you.
For someone who only knew that canning involved food in jars, this is exactly what I was looking for. Thank you for throwing this together to educate people
Having been canning since I was in my late teens, I find it funny how there is still to this day a rule of not using dairy in recipes or not to can milk. If cooking times, water bath times, and pressure canning times are kept true, then whatever is canned is sterilized and will not go bad. And as with all canned foods, kept in a cool dry place is essential. And especially dry. Do not want your lids to have moisture on them so they will rust through. If you have issues with humidity causing condensation, then use glass caps with rubber gaskets.
But, with ALL foods, bring to the proper temperature for the proper pressure and the proper length of time and the sealed sterilized foods of all sorts will be safe far longer than the expiry dates of metal canned goods.
Here is an excellent example. There was documented where these explorers found an underground cache in death valley that had log sheets of what came in and when and when items were taken out. Among the leftover canned foods were jarred peaches. Glass lids with rubber gaskets. They were placed in that cache in the late 1890s. Even though it is death valley, things in the ground stay cool and dry. They noticed the food looked good and took a chance and opened up a jar. Smelled it and then tasted it and exclaimed how it tasted better than the modern varieties. Needless to say, the took the rest of the jars home with them after first finishing off the jar they opened.
Yes, properly processed and stored and your foods can and will last that long.
Dried beans/peas, if fully cooked, they can be canned. If you want to do dry long-term storage of dry goods such as beans, flours, whole grains, you can "oven" can those goods and it has been noted that when also stored in a cool dark dry space that they can last easily 15 years or longer. There are youtube channels devoted to such dry food canning.
Be safe and understand that heat in the process is your friend as is cool dry storage is your security. As is the scout motto, "Be Prepared".
Azri'el Collier ooo9
Azri'el Collier thankyou
As a new canner, you are one of the very few youtubers I trust for canning information.. I am appalled at what I see some of them doing and recommending. Even as a novice, I know they are wrong. It's scary. Thanks for what you do. It is much appreciated.
I'm loving her videos too! I recommend buying the Ball canning and preserving book as well. There is also a pressure canning book too! I actually found them on publishers clearing house and the recipes are tried and true . Some of the best recipes I've found! It helped me feel more confident having the books on hand!
For those of us who have decided to dip our toes in canning, this video is like having a really patient, kind friend hold your hand while you gain confidence on this new adventure. She is calm, clear, explains her reasoning without judgement. Thank you so so much Guildbrook Farm for making this video.
I've had to take over the canning and preserving since my wife passed. Unfortunately I didn't really watch or pay attention to what she did. It's been a hard process for me with many mistakes. I found this video and was amazed at how much you covered and how well you presented the many aspects involved. Many thanks for all this info.
I’m a novice, bought box or fresh peaches and there are too many. I just bought all the appliances for canning and am so glad to watch your video as I have no idea what the other stuff is apart from pot and jar grabber. Now I’ll look for recipe and start today or tomorrow.Wish me luck, never done it or watch anyone do in person. UA-cam is great.
You just saved me $50 that I was going to spend on a beginner's class!
I really appreciate your approach and respect for the art/science of canning. Thanks!
Thank you for sharing your videos. I was so nervous to start canning. These videos clears up my questions and calms my anxiety. It is year 2020, Covid has taught me to never count a grocery store for my food again. I want my own and fresh. Once again thank you for sharing and teaching!
Just got a pressure canner and water bath canner and jars. Watching , reading , studying and going to do my first batch this weekend of ground beef.
Good for you! Make sure you verify your canning procedures with the USDA web site, like Jamie does.
Wait....wait...... I call B/S you have not been canning for about 2 years you have at least 10 years of knowledge. This is the first video I have watched that has been over 30 minutes that had kept my attention that is not a movie or show. I agree on saying you should be a teacher/ instructor you are the perfect example of "measure twice cut once" kinda person. Thank you for the information and knowledge you bring to the UA-cam canning world I'm definitely interested now.
So happy I found you. I was about to get myself into all kinds of canning trouble. Thank you for a well informed video. Feeling confident now. 😊
Thank you for your videos. My mom has cancer and has wanted to show my brother and I how to do this...we found you. Thank you for making this understandable.
Watching your videos is my refresher course. My family canned everything up until the 70's. My sister asked me, " what was that pig meat that grandma canned? It was so good." I couldn't help but laugh. I remember when a bad rooster would end up in a jar and years later, appear back upstairs to be eaten. I have a woodstove as well as the modern conveniences and look forward to getting back to my roots. Thank you for refreshing my memories!
I have never seen such a interesting video before.
Your way of thinking is wonderful, you said that u are not an expert, but you sure did your homework.
Thanks for sharing your knowledge..
Eduardo
Brilliant video, you are the best thank you
Seriously, you are one of the best instructors I’ve seen…I have 23 years of formal education, so I’ve sat in many classes, nurse, then doctor and you are one of the best. Thank you, because now I feel like I can tackle this canning process. Peace and Blessings.
i’ve watched a lot if videos and always come back to jamie’s videos
Sorry for being 5 years late to watch this but had to say thank you for all that information in one post.
I've been (pressure) canning for at least 40 years. I simply love the fact that I have wholesome, home-made foods readily available in my pantry. I also love that, when produce is plentiful, I have a reliable method of preserving it for the winter. I've become quite adept at simplifying the canning processes that I use because I've found commonalities and shared tendencies over the years that have allowed me to find ways to do things in concert and still preserve the safety of my processes. I have to admit, though, that I'm less confident with water-bath canning and I will oftentimes opt for just putting the pickles, for example, in the fridge. I'll make a gallon of pickles and they'll last me a year and I'll just work from a supply in the downstairs fridge, if you know what I mean? Each year, when I do it, I really wish that I had stopped to learn how to process them in quarts so they'd be shelf-stable but it always seems like I've gotta get the job done and I don't have time to learn it or whatever. I know it's odd, perhaps, because most people probably get to pressure canning last in their evolution but I got there first, so I'm an anomaly. I'm sure you have a video or something that would make me confident with water-bath canning? :-)
I got my All American 921 in the mail just a few minutes ago. I'm excited. I'm new at this. It took me a minute to save for that, now I have to save for about 5 or 6 cases of jars so i can get started. Can't wait. I intend to cut my costs as much as possible , everywhere possible. And watching this channel has inspired me so much. Thanks a bunch.
What size did you get, Angie? Do you know what size she uses in her video?
thanks for all your information i HAVE WATCHED THIS VIDEO BEFORE AND AM WATCHING AGAIN FOR A REFRESHER--
I started canning after seeing THIS video. I absolutely love canning, it has saved me during some hard times as well as good times. I have come a LONG way since that first day of standing nervously by my new pressure canner, wondering if it was going to blow up or not! In these times of COVID-19, and now the possibility of a serious food shortage, people would do well to pick up this important skill of canning and building a well stocked pantry. So....THANK YOU Jamie for doing this video. It is the BEST and most comprehensive video on UA-cam!
Elizabeth Wilson Yes, she did a great job on this video. I’m a beginner. After watching this video, I feel confident and look forward to canning!
Your video is perfect! Thank you.
4 minutes in and this is already the best canning video I’ve found. Thanks! ✌🏻
One other thing I'd like to add as a veteran canner... Yes the Ball Blue Book is probably one of, if not the Best guides to go by when it comes to a novice canner. I have to this day to understand why every book about canning kernel corn always requires such a super long canning time, anywhere from 60-90 minutes, when in reality you don't even cook corn on the stove top near that long! That is one canning time In the BB book, I would have to debunk! As a child I recall my mother talking about canning corn so long and still lost jars because of becoming unsealed. Well.... A dear widow lady taught me years ago about canning corn, with adding sugar/salt(I prefer sugar), to the BOTTOM of the jar before adding in your freshly slivered corn, cut from cob in raw state & boiling water, then the lid, and ring. Use 10lb pressure for both qts and pints, I process pints 20 minutes...THAT'S ALL! I believe what she sd to be truth. She asked me one day, How long do you cook corn on the stove top. I sd for corn on cob, usually 9 minutes. She said, then why pressurize it 90 minutes, & it has been CUT OFF the cob?! She stated to cook corn that long would be cooking off the rubber inside the lid, therefore you stand a big chance of your corn unsealing.. Ever since, I have done it exactly her way, I think in all the yrs, I may have lost 2 pint jars. That's a pretty good record. The corn was beautiful and nothing wrong with it. Sooooo to me that's 1 error in the BB book. Just sharing! Hope this was helpful! : ))
This vid is a gold mine of introduction information for those that aspire to learn an aspect to the art of food preservation, Very Well presented, as a canner who is neither a novice nor a master, I consider this vid and the presenter a wealth of knowledge.
I live in Northern Ireland & most people have never heard of ‘Canning’. Thank you 🙏 - this was amazing detail which all ‘Newbies’ require ‘Big time’!! I’ve ordered the All American Canner - it was difficult to find as most sites were ‘sold out’ - costing me over £500.00 including postage, but after watching many videos, I feel more confident using this Model!... it will last a very long time!?
Thank you for your precise & concise videos - I’ve found many other Presenters are soo long-winded, I just cannot bare to watch them! YOU are wonderful! Many thanks. I will be happy to contribute for information like yours. 🤗 xx
I will definitely follow you! You do not sit and talk about yourself and get right to the point! Normally, I would have to fast forward through videos just to get to the point LOL. Every time you explained something I would have a question in my head and then you would answer it almost immediately! Everything is explained very well!!!! Thank you so much for your time and all the effort you put into this
I suggest you put about 1/2cup white vinegar in a small dish for cleaning the rims - then empty the dish in your canner after you finish using for the rims . It`s handier and the vinegar helps keep calcium off the glass jars
I'm glad I found this video. My mother used to can vegetables and fruits, and I'd like to get into it myself. I rearranged my entire apartment to make room for shelves and a table. I want to do it right, and this video covers a lot of subjects.
After I finished reading my 910 pressure canner manual I watched your video. I am so grateful for it because, as a visual learner, your video helped me to better understand the application and process. Just did a batch of chicken breast last night. Success!! Thank you!
THANK YOU VERY MUCH!!! I NEEDED TO KNOW ALL OF THIS!!! I'M A BEGINNER AND THIS IS THE ONLY VIDEO I HAVE SEEN SO FAR ON UA-cam THAT GIVES A LOT OF DETAILED INFO!! YOU DID AN AWESOME JOB WITH THIS!!
Wow! Thanks for this video. I was raised on our family farm and have canned my entire life, but I always want to stay up-to-date and refresh my memory. I’m going to share this video with my son and daughter-in-love!
Safety tip! Relocate your fire extinguisher. They should always be located by the room exit, since you will run to the exit in many cases of fire. It is a common mistake to place it as you have, thinking that you'll need it for a cooking fire, however many times the fire will prevent you from reaching it when tucked in the corner or otherwise in proximity to the stove. Stay safe...and thank you for the video.
That’s a really good tip and one I haven’t thought about before! Gracias
Wow I really just watched this entire video uninterrupted!!! New subscriber here. Your so knowlegdable and I appreciate your research.. looking to start canning very soon. Thank you for all you do and share!
I have watched many canning videos for beginners and I must say this videos was the most helpful ..ty for the help ..still scared to touch that pressure canner
Oh dear...I have stumbled upon what I think will become my next obsession😳
6/23. I’m am so grateful for all the info. I started canning last year and had plenty of “lessons learned” experiences. Great video and I’m so excited I found you. Very well done, easy to understand and made it very simple to follow directions. I will be watching everything and looking for recipes from you. Thank you so much.
Back in the Soviet Union everyone canned using the water bath method. My mom even canned meat that way (precooked) and we were all fine.
Do a vid please!
Whats the water bath method? A video will be awesome!
It was the most common way of canning out on the plains here in the U.S. in the past. Most of the time it works out well, but on rare occasions botulism can get in and survive water bath canning. We only have 110 cases or so a year in the U.S. though and only a fraction of those are from food. As we have learned more best practices have changed. My grandmother water bath canned everything, I do not, I use a pressure canner for anything low acid or containing meat. Best practices gleaned from what has gone wrong over many years across the U.S. had been accumulated and published on the USDA website. The procedures there may be more restrictive, but it is probably hard to hurt yourself with canning if you follow them.
Watching this for like the 100th time as I'm about to pressure can 12 pounds of chicken and the scraps (scraps for emergency food for the cat and dog). First time pressure canning and slightly nervous, not gonna lie. Did a bunch of water bath canning to get an organized system down but I need meat and veggies in my pantry; not anymore jellies. Hopefully it all goes well but thought I'd watch this again to be sure I have it down. Have my Ball book and my tools and jars sanitizing in the dishwasher. Wish me luck lol.
Eeyup, good luck with the canning! ^_^
How'd it go?☺️
@@n.a.garciafamily Thanks for asking! It went well, they all sealed, and are looking mighty delicious on my pantry shelves. I canned some ground beef a few days later. Who knew canning was so much fun?!
@@michellerhodes5477 Yay! Way to go!
Michelle Rhodes I would love to be doing this. I’ve got some old device of my grandmother’s and I wonder if it’s the pressure cooker or canner? I’ve NEVER EVER done anything but open a can, so how do I tell the difference?
Just found this video by accident and the best explanation of canning out in you tube, guess what I did next, subscribed and followed. THank YOU for taking your time to make this video for us newbies😍😍😍😙😙
Singularly the BEST canning video for beginners. It's exactly what anyone needs when starting out. Thank you for taking the time to do this!
thank you.... Not even started yet but I love your teaching style.
What a cool video I’m a 32 year old male up at 2am for some reason and found this very soothing and informative. I am going to start canning just in case SHTF. This has to be the best full proof method in preserving food for an excessive length of time. Thankyou for the video loved it .....
Saves money too
You did a fantastic introductory tutorial! I've been canning for over 10 years (wow I feel old 😆) and here are a few of my tips and preferences:
1.) You can find wide mouth half pints, they are super squatty and I'm not sure what instance they'd be better than regular mouth half pints but they're out there (I just bought some a month ago because that's all that was available).
2.) I only use mayonnaise jars for water bath foods, just because you know someone has put a butter knife in that jar and possibly compromised it and also I don't feel they have the same thickness as canning jars to stand up to pressure canning.
3.) The Ball Complete Book Of Home Preserving is on my wish list, it is like the Ball Blue Book on steroids.
4.) If you are in need of a new canning rack you can use old jar rings zip tied together. Google DIY canning rack and go to images.
5.) I put my jars in my water bath and then bring the water up to temperature while I'm making my recipe. This way I know enough water is in my canner and it gets my jars heated to put food in. Bonus it sterilizes the jars if you leave them in long enough.
6.) I use vinegar to wipe of the rims of jars when I am canning something sticky/sugary. Otherwise a wet rag is sufficient.
7.) I have a Presto canner which uses a weight that makes noise as it rocks. This way I can do other things (folding laundry, dishes, sweeping, more canning prep) while canning because I can hear the weight rocking and if it gets too rambunctious or too lethargic I can go check on it. However, I never get out of earshot.
8.) I used to use vinegar in my water to keep the white film off the jars, however I found it corrodes my rings much faster. I don't like to gift jars with a rusty ring and supplies are entirely too scarce to ruin what I have.
9.) Despite what many will tell you, a Ball representative has commented you can heat up your canning lids even though it is not required any more. As long as they are not in boiling water (it will compromise the gasket layer) it will not hurt the lids. I just feel better going in with them warmed up, weird I know.
10.) My #1 tip is be prepared. Research, plan and prep. It will take you longer to chop and measure than you think. It will take FOREVER for that water bath to boil and FOREVER for that pressure canner to depressurize.
Now these are all just my personal preferences, and like Jaime I am no expert but I've done a ton of research. There are lots of good Facebook groups for beginner canners, and since 2020 more and more videos are popping up on UA-cam with great information.
This is a process, but I promise as you start seeing your shelves fill up with food you have canned yourself there is a pride and sense of security like nothing else!
Thank you for chiming in with these tips! I am just getting started with all my research and I appreciate all the tips and tricks anyone is willing to share!
Excellent video, I want to start canning and have no tools or experience. glad I found your video.
Thank you for your video. You obviously did a lot of research and presented it very well. You have a lovely calm demeanor and are a pleasure to watch. I'm looking forward to more of your videos.
Not sure if anyone has picked up on this or not but ... for safety reasons I would suggest you move your fire extinguisher to another location.. you should never have it behind your stove or anywhere that you have to lean over to reach it in the case of a fire. My fire department recommends you have at least one fire extinguisher at your main door and the one you have in your kitchen should be handy to grab without having to reach past your stove or source of fire. Hopefully you will never have to test this out but in the case of a kitchen fire it would be so much safer to have easy access to your extinguisher. Sorry, Not trying to be picky but I know you are very concerned about safety and I love you for that. Great video as usual, take care and stay safe. Sandie.
Good Advice. I’m in the process of getting fire extinguishers for the house. Do you recommend Kiddie or another brand?
First of all I just want to say how darn cute you are! I just discovered your channel after not canning for close to 15 years I needed a refresher course and you are great!!!! Thanks so very much for the time & energy to do this video! Canning is a lot of work (but well worth it) and the added work of doing an excellent video wow I’m very impressed!!!!!THANK YOU 😊
You are the first person I have heard who reuses their lids. I do this ALL the time. I have been canning for nearly 40 years and started doing this about 5 years ago My friends and neighbors are always leery when I tell them this. I will refer then to your site. Thanks for the great video
Just have to be careful and inspect the lids. No big deal.
Thank you for covering all the basics. Your manner is kind and warm. Glad you have talked about safety and searching out tried and true canning guide information. Namaste!
Thanks for watching!
This will be my first year to can. Thank you for your help! ✨💓✨
I've actually been to Ball Corporation in Muncie Indiana. Many people have no idea that Ball State University is named after the Ball Corporation after the Ball Brothers bought an old school and surrounding land. They then donated it to the State of Indiana. Really interesting how a corporation responsible for making glass jars for canning food was responsible for University.
A lot of people don't even know that Ball State University exists. LOL
@@Caderic Hahaha Very True
Erikk Friberg I disagree sir! Many, many know Ball State as the university that graduated comedian David Letterman! Now you know one more thing that they can be proud of.
Don't worry about hand me down jars. I've had brand new jars burst in canning. Sometimes it's just a matter of a flaw in the glass. I've been using my jars, my mom's, and my grandma's for over 3 decades.
@Lexi 93 You're welcome! And thank you!
You are an EXCELLENT teacher! I know because I'm a former educator who evaluated teachers. All my fears melted away! Love that it was VERY detailed. People who complain about the length SO WHAT, just watch a little bit at a time!!! I've also watched the video on canning soup. It is great as well! I'm a subscriber!!! Looking forward to more!
Thank you, thank you, thank you!!! I am of the generation where my grandmother canned (in her earlier years) out of necessity but later on didn't need to as much and didn't pass it on to her daughter (my mother) so ... of course it is foreign and terrifying to me. I feel like my generation (and those following) have totally missed out on a very necessary life skill. I have been wanting to learn how but have been terrified. I have googled and researched and read everything I could. I get this bit of info here and that bit there... your video touched on and explained everything that I had only previously received bits of info on. I just wanted to let you know that I found you to be so knowledgeable and easy to follow and understand. You are a natural teacher, thank you again for your information , I am subscribing now and look forward to learning all that I can from you.
Thank You for this video. Every year dad had a garden and mom canned the harvest they also went to the farmers market and bought bushel baskets full of fresh fruits mom would also can those I wish I would have spent more time in the kitchen helping mom.
Excellent video, Jamie! Good information. I learned from Rose Red Homestead that knock off lids (and even some of the brands) fail a LOT as of 2021. One brand that works is “Denali” - like the mountain in Alaska. I bought some & had no problems -they seem sturdier. Also, Weck jars are used in Europe and are beautiful! Europeans generally don’t pressure can. Rose Red said she had some failures with Weck jars when pressure canning. I plan to use Weck jars for water bath canning only (fruits, jams, tomatoes).
Canning supplies are in great demand! It took months for me to find my pressure canner and supplies. Perseverance pays off!
Tip when keeping your box from ball jars, leave the plastic on. If a jar breaks, the plastic will hold any liquid in the box and not run all over your shelf. Just in case you get a rodant pushing through your jars. Some older homes have cellars that are not tight.
I am 55 years old, my family been canning for at least 100 years and have never used a pressure caner, We can everything from green beans to beef. In all those years never heard of any one getting sick. Last year caned over 500qt's.
Oh wow teach me master! What is your most successful canning recipe? What vegetable holds up the best for the longest amount of time? What's your favorite thing to can? Sorry I hope that's not too many questions but I would love to benefit from your experience!
I would have to say, Vegetable soup is my favorite, Chili is a strong second. I guess the only thing I have had no success with is corn ( I freeze it). Last year 2017 caned a total of 617qt's. The best reference book I have found is call Ball blue book guide to preserving. as far as being a master at caning that would be my Mother not me.
Has anybody tried dehydrating cooked corn ?
Do you HAVE to use lemon juice??? I have never canned before.
You are a fantastic teacher and you do it with patience and kindness. I was scared sh*tlss until I saw your videos. Then I had the courage to get the pot out the closet and get crackin gettin all the tools and that book. Thank you thank you thank you.
Just started THINKING about canning, this is the first video I've seen. Thanks for the detail!.
Wow, this is like a complete class/ course for beginners! Thanks I'll need to watch it a few times to absorb all the info but this was definitely what I needed :)
It is quite a bit of info!
She really did an excellent job explaining everything. I'm with you, I will need to watch it a few times to absorb all the information given. Best of luck canning.
Thank you so much after watching your videos and finding a thrifty find at the thrift store, I got the courage to try pressure canning for the first time.
Today I pressure cooked two whole rabbits and some bacon. After deboning them I then pressure cooked the bones in the broth. I jarred 5 pints of broth from this and pressure canned them with my thrifty presto canner.
I feel more confident now and cant wait tell "canning season" starts (also known as next trip to the store).
Again thank you
Can't tell you how many people I've sent this series too; excellent information for any newbie or experienced canner! Just had to comment and say thank you again!
I watched your video today and halfway through ran out the door to the tractor supply company and bought all the supplies and canned my first jars ever! 22-4oz jars of a cranberry apple butter I’ll give away for thanksgiving.
Awesome!
I think I need to make that recipe!
@@diannamc367 they sell jars at atractor supply? How much is the price?
@@fierylatina1 I'm not sure.
My Tractor Supply hasn't had any jars yet.
I get them air Meier, Blaine's Farm and Fleet and Ace Hardware.
Your video is so straightforward, so common sense. I've been prepping for years and have an American pressure cooker in my attic that I've always worried about using. You're video answered most of my questions. Basically perfection and you're beautiful too. Thanks!
This must be the most thorough video on canning out there. Nicely done!
Great teacher. I will be back to your channel. Thorough, step-by-step, logical, intelligent! Well-spoken, articulate and concise! Good job! Thank you.
As part of living in a microwave society, I was looking for the fast and easy route on how to can and the information. Imust say that your video made me sit down and pay not only, take notes and attention, but stop also order and look into all of the "RIGHT" books and canning products to can "Safely & Corectly." My family Thanks You
Glad it was helpful!
One of the best beginners canning video's I've seen. Watched it a dozen times 💙. Definitely gave me confidence to start canning.
You said you have only been canning for two yrs and have done a lot of research. Your best research comes from the elderly that have canned all their lives. I have been canning since I was 9-10 yrs old helping my mother.
I wouldn't rely to much on what the FDA says.
People also said you couldn't can with out a pressure cooker, my mother never owned one and open water bath canned meat, soups, mixed veg, anything she had enough jars for, she raised 13 healthy kids on canned food.
Listened to another lady the other day saying you can survive on canned food, but you can't flourish on it! So much BS people try to feed the unknown to sell dehydrators etc.
I'm still Still canning, dehydrating, gardening etc etc. I am 77 still going strong.
You did make a few mistakes.
First you never use your lids twice, rims yes but never reg lids, that come with the jars, when you buy them, unless you want to take the chance of most of your food spoiling, even if they have been sealed and popped, once used they tend to get leaks after a while, just setting in the pantry.
Using old jars are just as good as new ones, just make sure you ck them for cracks and run your finger over the rim to make sure it is nice and smooth. I still have some of my mother jars. No matter what the jars are made of if its glass they do not leach anything into your food!!!!
I am a health nut sort of, I never ever can anything with salt except pickles! I have tomatoes, green beans, corn etc etc on the shelf that is 4-5 yrs old that is as good as the day I canned them! Nothing spoils!
I make my own salves along with tincture, teas and cough med.
I have been eating comfrey for 65 yrs and have started gathering other wild plants yrs ago! Many of the plants people say you can't eat, I'd say BS because they help arthritis etc and the drug companies don't want you to do alternative med!
This is my story and like I say been canning and eating off the land for 65 yrs, and am I am still in good health.
Yes do your own research, but when people say you can't or shouldn't, I always look much farther and deeper, into the why, especially the FDA and all the stuff they allow on our groc shelves that have been banded, even In third world countries!! Think about it!
Welcome to the channel Carol! Reusing lids is a personal preference that has worked very well for us over the last 3 years with no spoilage. You just need to make sure the lids are not damaged and that they seal properly. As for research, you are correct! Do your research! A lot has changed with canning over the last couple decades. This intro series is meant for the beginner canner looking to do things “by the book” (with the exception of the lids as I stated). Hope you enjoy some of our othner videos!
My grandma says I read too much when ill tell her what the regulations say 😊 . I'm assuming because they didn't have all that when she canned and she just did what her mom did. She cans tomatoes without a water bath and not knowing any better last year I did the same and we are all fine. Now I water bathed this year and after reading all the fear mongering I'm so nervous about my tomatoes even though they all sealed. Greatdul for videos like this and comments from others who have come before me. Thanks so much !
Guildbrook Farm - Off Grid Living check the FAQ on canning at the National Preservation site you mentioned.
I believe Carol is correct. The site says that once the lid is bent it cannot be reused. However, rims can be reused.
That’s why we don’t reuse bent lids. They won’t seal.
Teaching a class so I’m gonna watch. Been canning personally for over 40 years
Of all the canning videos I've watched, this is the only one that covers both methods in sufficient detail to answer the questions other people and books leave me asking. I also love that all the unnecessary steps are pointed out. Preheating the jars, just so you can heat them up again never made sense to me, for example. Just a waste of time and effort. I can't stand inefficiency, as I usually have too many things to do all the time to be wasting it on things that don't matter.
Thank you for doing this video. This is the only video I have watched that has actually melted my fear and anxiety in regards to canning! LOL!
Mine too. Im ready to go now.
Awesome video. I've been canning for years ( grow my own food), use both water and pressure caners, and have done tons of research/ have all the Ball canning books...but still have run across problems. You really clarify the main issues. Thank you! You also make me want to whiten my teeth, despite my fear of ruining my enamel. You have great teeth and are very articulate and inspirational. I'm working on a 2 acre permaculture food forest in my yard. There is hardly a fruit/ nut or berry I haven't planted. I grow everything possible in WI. ( kiwis/ almonds, paw paws, sea berries..you name it, it's growing) and if the growing/ pruning/ composting/ mulching/ weeding/ etc isn't too much...the harvesting and preserving can be overwhelming. Especially when you have bees, chickens, pets to care for on top of regular household maintenance and are stuck working OT 6 days a week. I need to teach my g/f how to can better so I have time to clean the chicken coop.
Excellent tutorial regarding canning. Well spoken and concise. Thank you!
I started canning about 1.5 years ago. I used this video as my START. I have not done any canning for a long while. So I came back to this video. GREAT video got great information then and this time around too. Your new HOME is coming along great. I have not missed a single video of yours for over 2 years. Love them all!
What i love most about you is anything you speak about you are very knowledgeable. And you explain thing very well you are great at teaching i have been wayching you for years i have learned so much from your family
I watched this video a few months ago and it got me over the fear of canning. Since then I have canned 100+ jars of garden goods. Thank you so much for sharing this simple to follow lesson. P.S. You are a fantastic teacher!
+T&T Homestead - ❤️😊
Speaking as a NEW pressure canner, (been raised with water bath canning), I VALUE ALL U R INSIGHTS 😊 THANK YOU
I have canned already with both water bath and pressure canning. I took a course with my home extension office offered by penn state which was very good. Your presentation was excellent in providing the information for canning and was a very good refresher for me. Thank you for taking the time to do this video. I thoroughly enjoyed it and was reminded of some things that I forgot.
I'm 1 min in and already a subscriber. I've wanted to learn to can for several years and it seems like everyone says (1) it's so easy or (2) it's so dangerous. I have wanted to take hands on classes or have someone come and walk through each step with me. I'm looking soooo forward to your instructionals!
You have this totally "together"! WOW!! I am so impressed with your knowledge!!! Thank you so much for this video!!!
Hi Jaime, Thank you for sharing your life and knowledge with all of us. I dont think I qualify as a stalker yet but my 7 year old daughter and I love watching your videos. Its like having a friend teach us all kinds of neat things. ;)
i just got into canning, i have a garden and just hated wasting food, it was just too much for me. So, I decided this winter to study up on canning and do it this coming year. Great video, thanks for sharing.