CANNING 101 | WATER BATH EVERYTHING? CANNING FOR BEGINNERS HOW TO CAN, TRADITIONAL FOOD PRESERVATION
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- Опубліковано 26 вер 2024
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Thank you all for watching! I’d love to hear your canning tips and tricks if you enjoy canning like I do 😊
People have to stop relying so much on the FDA standards, especially considering that many of the things the FDA passes as being safe and healthy is in fact (knowingly) not.
This has been such a great source of info for those of us wanting to give a go at canning. Thank you for sharing your tips with us!
Totally agree. You can’t rely on FDA, they approve toxic ingredients and not approve a lot of natural remedies and foods. So backwards.
AGGREED
The chemicals and additives the FDA allows in our country are often illegal in other places. Well grown and preserved food doesn't need chemicals and additives. If you haven't noticed as a group, our health is getting worse. Some people can't even have children now. Also, the new mystery illness that doctors can't explain or understand. Something is slowly killing us.
My Mother and Grand Mother have always used the waterbath method and it works perfectly fine. Never had issues in over 50yrs
Same in my family 😊
There is money to be made in the pressure canning method
Me Too and I've been canning 50 yrs
except the people who died of botulism which is usually a few people a year in modern times. My grandmother did it too, but I love my family so it's pretty easy to err on the side of caution.
Pressure canning in the U.S. has been standard for home canning since 1917, due to an outbreak of botulism that occurred however we have known since the 1890s that pressure canning was a safer alternative to water bath canning low acid foods. That’s the wonderful thing about canning, that while it’s a practice that’s been around since the 1600s, all the knowledge we’ve gained over the years has allowed us to improve upon it.
The United States is one of the very few places that pressure cans. People around the world water bath can everything.
Absolutely!!! My family has for generations. It’s unfortunate that so many people have been scared by “regulations” into thinking that they will keel over with botulism the moment they try anything they don’t approve. It’s what keeps so many from being more self sufficient but I guess that may be the point
In the UK its extremely difficult to find let alone buy a pressure canners I'm just starting water bath canning to help me save money for my family
This is what I am trying to figure out...when looking up water bathing it says it is unsafe to water bath low acidity foods and that they "must" be done in a pressure canner which makes no sense considering people were canning before pressure canners became available.
@@ebgbjo2025yes but they had to process them three times, four days apart so the spores could hatch and be killed. Go look at an old cemetery and see it filled with 0 - 40 year old people. They died but nobody knew why. If you don’t believe me look at 150 year old book online. You will see that they did this.
The Amish in the United States water bath pretty much everything.
My kitchen my rules…I love that!
I’ve only ever canned jam using the rebel method. Hot jam into a hot jar with hot lids. Never had an issue in 20 years.
I always wondered about the water bath canning. My Italian immigrant grandparents always had a big garden and canned lots of their garden produce nobody died from it.
Old Alabama gardener has a video, canning okra for frying later. It's done open kettle method. He opened a jar he had for 5 years, cooked it and ate it. I tried it and it's so good. A year later, still good!
I do my own tuna can for years now…. First my husband was like « what is This new hobby, you are definitely nesting 😂 » (yep I was pregnant). I made like 12 cans … he go throught all of them within 2 months because that was so good !! Real taste of tuna, real bite etc… so now on I make non only can tuna but also chili, ratatouille etc … and he loves it ! Have a Nice day from France
Yes! My family enjoys my home canned foods so much! There are so many delicious things you can create!
never thought of canning my own tuna (im from south africa) mind sharing the recipe?
@@adelerobbetze yes of course, I put my raw tuna in saumur (water And salt) for like 3 minutes after that I put my tuna in a can with salt peper 1 spoon of olive oil, thym if you want to and put it 3 hours in water bath (startin cold) :)
@@Tepoehau thank you so much
Rose Red Homestead is awesome for information on canning.
Blanching / hot packing inhibits a ripening protein in fruits and veggies and also keeps extra air out of the food so you can pack more - raw packed peaches float where hot packed peaches don’t as much as you can fit more in the jar.
Botulism (pronounced “bot-chew-lizz-um”) is a spore that is present everywhere, not just veggies; it becomes “active” in a low acid (some foods ) and oxygen free environment (canned). This is the main reason to acidify foods and pressure can foods.
The biggest danger is actually meat, poultry and fish, also beans (high protein foods). Hence, why you're supposed to double can those if you want to water can those. We don't have pressure canners outside of the US, unless we import them from the US, which is very expensive. There is only water canning. Our websites talk about the risks and how to minimize or eliminate those. American websites will tell you that you're going to die if you water can certain things. Fruit is the safest to water can because there's basically no risk of botulism.
@@EmmaHope88 Is there a website you could try to share with us for more info? Thanks
Rose Red Homestead recently covered water bath canning everything. She has a very condescending attitude against anyone not canning food the exact way she does. She threw in a lot of info about elevation/length of time to water bath can. It was interesting, but her attitude towards other cultures and the way they have preserved food for centuries left a bad taste in my mouth.
ROSE RED HOMESTEAD HAS EXCELLENT INSTRUCTIONS AND INFORMATION ON THE TOPIC
Agree
Dont ever stop teaching, you are excellent! I started Canning only 2 years ago so I am still learning. And this was a great refresher for everything. I also started water bath canning this year and love it. Thank you agai
Thanks I needed this point of view since I am new to canning. You right about the Mennonites they been healthy for generations surviving just fine.
Thank you for the great info. Just on a side note I noticed that the audio was not synced to the video. The audio was slightly delayed
Thank you for encouraging me , putting in my big garden this year . It’s been years since I have water bath canned and I’m sure I will need to do both methods this year.
That book looks invaluable.❤
When I was a child, living in Bosnia my family would often buy canned peppers filled with cream cheese. It was those small peppers cut in half snd filled with something similar to American cream cheese. It was to die for.
The pickled peppers with salty cream cheese yum
I’m going to see if I can track down a recipe.
I'm going to try it! We bought jars, lids, sure-jell, and my brother-in-law gave us his pressure canner. I'm going to water-bath as much as possible but I want to try everything. Especially want to can potatoes. I'm so excited after watching this video!!❤😊
I know st started canning last year,I have only water bathed everything,I've boiled my jars ,and cooked my food and filled my jars with hot food,and placed in boiling water and let boil for for 30 or so minutes,removed the jars set on a flat counter and let cool,all popped within a couple of minutes,but I made sure the rims were tightened down,I have just started removing the rims after they were sealed,thank you for your time to teach us how to store food for long term
Kombucha video would be amazing! + literally everything you can and homemade recipes like jam, salsa etc ! I'm so glad I found your channel. Thank you for putting all of this out there for us to learn ❤
Make it make did a video on this months ago. So glad to see others having this point of view as well. Love your knowledge and honesty! New sub!
Yes! Love her channel!
I just started learning how to can in July. Canned on my own for the first time in Sept. Canned peaches, 6 pints. Then canned again last couple of weekend and made plum jam. I am starting out with small batches. I havent pressure canned yet. Just trying to get comfortable and confident with water bathing. Lol.
Great tips. Thank you.
I would love if you created a canning playlist on your channel!!
I was wondering if you could make your canning videos separate from freezer meals. I think it would be easier to find your specific recipe for canning. And then have freezer prep separate. Just a thought.
I agree!!! ❤
Thank you for sharing! My grandmother and aunt taught me the Rebel method as well.
My mom had a pressure cooker blow on her when I was six. I have had a fear of pressure canning on a stove but I recently purchased a Nesto Electric Canner. You cannot can as much in it as you can a traditional stove canner but since it is just myself and my husbanf, it will work fot me. I cannot wait to get started! God bless you!
Bolsm?
You mean botulism?
Rebel canner here
I love that book, have used it for about 16 years
Yes! I pronounced it wrong 😉
Hi Adaline I use an electric pressure canner and traditional pressure canner I found on Amazon that is where I purchased mine I can a lot of strawberries and large varieties of berries as well as apples and large varieties of vegetables I’m going to can sweet potatoes 🍠 this weekend 200 lbs of it from a local farmer I have purchased them from and my tomatoes 300 lbs of it to make ketchup salsa and spaghetti sauce and my daughter is going to do some freeze drying herbs and fruits
Nice video about canning. Just getting into it myself. I thought it was just me who had the audio delay with the video but it seems like others are experiencing it also. I still got the overall message though. Would love to see more canning videos in the future.
I also had the delay. Made it kind of hard to watch but the info was good!
Sweetie, whatever works for you, then good. Personally, I water bath can everything. Mostly veggies. I don't like a pressure canner.
I grew up with my mom canning things all the time, would love to keep up the tradition. Thanks for sharing your tips to keep canning going!
I have no proof but knowing how things work. I personally think the only reason that waterbath canning is considered bad. Is so they can sell more expensive pressure canners.
Thank you so much for all this information. Im from south africa and we have been doing the upside jar method on most of our canning jams fruits and alot of other things
I was taught the rebel canning method, after listening to your presentation I need to do more research and possibly focus on using the waterbath canning more versus the risk something spoiling...Thank you for sharing your expertise.
Wonderful info. I just opened a pint of bacon that I pressure cooked in parchment paper 10 years ago. Amazingly good. Precooked four inch pieces, laid in center of about 18” parchment, folded over twice. No fluid. 75 min.
What? 10 years??? Awsome! I would try to do this thing.
Did you pressure "cook" or pressure "can"? The word difference has me confused
My grandmother always canned, but she used a pressure canner, I don't remember my mom canning, I water bath all my veggies, fruit, juices, sauces, salsas but I have never one meat and I am terrified of a pressure canner. And now the price is ridiculous, I can't justify paying for one if I'm not sure I will use it. Thank you for this, I may start reusing my lids, I have so many and didn't know we could.
We also check the lid for any tiny spots of rust starting. Or scratches. Especially with something like pickles they will rust and unseal if the lid was not in good shape when canned.
Yes! Same here!
Thank you! I'm just getting started. My mom canned when I was a kid. I loved all that she canned. I think all she did was water bath canning because she was afraid of the pressure canner.
I'm so interested in learning to can. Thank you for sharing your knowledge. I had this past summer "refrigerator' canned my carrots from our garden. They were tiny and sweet and delicious! I do realize they are only preserved for approx 6 weeks, in the fridge. It was my intro to canning!
Your tinctures also interest me. I am currently taking a Practical Herbalist course. Can't wait to see your videos!!
I just found your video, thank you , i love it. Very helpful to me, I have never done canning and desperately want to try.
Awhile back you recommend a book with a lot of old fashioned household and kitchen tips. What was the name of it? Thanks for all the motivation you inspire.
Nice video ❤ just use common sense is what I say ! I’ve canned lots of years with no problems!
I love canning. I can meat and vegetables, meals in jars. I haven't done any fruits yet. I've been doing it about a year. I love it.
Do you water bath your meats or pressure can?
@@terri-lynnburton5657
Pressure can all meats for sure and all my vegetables. It's so easy. I have presto electric canner. It's the best. So easy.
Thank you so much for sharing all your knowledge and touching on so many methods! Life can become a rabbit hole and so glad you pointed out using common sense! That definitely make life go smoothly! You keep doing what you're doing for you and your sweet family. The world needs more like you! 👍 🥰❤
There are so many schools of thought when it comes to canning. I watch a British lady on UA-cam that reuses glass jars of commercially canned vegetables, fruits and pasta sauce to water bath can. She'll water bath can meat or vegetables or cooked meals in an old pasta jar, and show how it seals by pushing on the lid and showing that there is no give or pop sound. I've also seen people water bath can raw meat that way as long as it is a fatty meat because they rely on the rendered fat to create an additional seal on top of the meat. It's so confusing. Those people have done things that way for generations yet those methods are not recognized or approved by the FDA.
Europe, UK and Australia dont have pressure canners and I know in Australia we dont have a specific producer of canning jars, if we want mason jars we have to buy them on amazon at $60 for 6 quart jars with no lids plus shipping, so all my old preserving books all say to reuse commercial jam, pasta sauce, pickle jars just to check the lids are in good condition. And in many of the recipes they dont require any water bath method to make them shelf stable, its just pack hot jam/sauce into hot jars add lid turn jar upside down for 10min to warm the seal inside the lid and wait for them to cool then put on the shelf.
@@ingridkarm8922 we do have a canning jar company in Australia Fowler vacola sells waterbath canners and jars. Pressure canning is becoming more popular here and a few businesses are importing them but the $$ is high, but our Grandmothers canned everything without them so I think using common sense is the way to go.
Could I please have her link? Ty
Isn't the FDA the same group that revises the food pyramid depending on how much the agriculture lobbyists pay them??? So yeah I would NOT put much stock in them. As for Ball. They have a financial interest in telling us we need to do all these things and buy all their crap. Fox guarding the henhouse.
i saw my granny get burnt by a pressure cooker once when i was a teenager. it scalded the hide off of her forearm. scared me to death . i waterbathed my green beans for 3 hours rather than trying my pressure cooker. i added a little vinegar and salt to my jarss. they turned out just fine and sealed really well.
Very informative Adaline! I'm water bath canning bone broth as I listen. :)
IMPRESSIVE CHANNEL, IMPORTANT INFORMATION. ❤😊
Anyone find the audio a bit delayed?
Yes.
So sorry about this!
I love having canned goods on the shelf. I never canned strawberries or even thought about it! Next year I will try it! I never canned corn either and I have way too much in my freezer. Maybe i should can it? Right now I'm canning cherry pie filling. I want to can potatoes this winter too. Zimmerman homesteading has a recipe/vlog on how she cans baked beans. I want to try that too!
Jar anatomy, proper procedures, this video is great. Thank you. I juiced some watermelon and added into the jars for canning. Boiled for 6 mins but on Reddit they said this is not safe. Because of the low acidity. Also because the water was NOT covering the lids (small pot). They all seem to have sealed just fine though. What are your thoughts on this? I added them to my fridge because the internet scared me into thinking they are not safe. Would love to hear your thoughts. Thank you!!
Great video! I am just starting to learn about preserving food and would like to start with the water bath canning. Good information and I think I can try this. Thank you😊
My Great Grandparents canned food without a pressure cooker in the late 19th Century. Pressure canning isn't the "gold standard" the FDA wants people to think it is.
That aside, brilliant presentation 😁
New to your channel, I really enjoyed your input and information on canning. You have answered some of my questions that I had, thank you very much.
Adaline you are so sweet!!!
I would eat ANYTHING canned or made by a Mennonite any day. They are the Best as far as I'm concerned. Great video very well explained, everyone should be able to start canning right away. ❤🇨🇦
great information, thank you for sharing.. I learned how to can 25 years ago and stopped for several years and have started again this year ,love all the information..
Great video!! Lots of useful information for everyone regardless of their experience with canning🙂
Fresh grape have natural yeast. This and sugar make a perfect setup for Grape Wine.
Just a side note: stacking your jars on top of each other can cause the seal to fail.😊
I’ve never heard someone pronounce botulism like that. Good info, thank you 😊
New to canning, I’m excited to buy everything but just doing research.
Thankyou so much for your help, will definitely sub and watch your videos for all my canning needs 💜💜💜💜
Welcome! Thank you for watching!
I always reuse the lid if it’s in good condition
I think your helpful I was wondering how many county water 💧 bath we don't like to in the US I have many goats and rabbit chickens how about horses radish
I looked into waterbath canning potatoes and decided to not do it and got a pressure canner. A really good Chanel that did testing and talks about it is Rose Red Homestead she goes into why you shouldn't
Rose Red is awesome! Really good information on her channel.
Where are your canning recipes? I would love to have them to start
Again-- love this info! So good to hear about the old fashioned methods. How do you can milk based sauces such as gravy?
Fantastic video, thank you so much for going into great depth about the canning world. It's been a long time since I have made relishes and preserved other goods but I really want to start prepping alot more; so finding your video has really inspired me to start canning our food. I have subscribed to your channel so I can't wait to watch more of your content :)
Wow🤯 That was very helpful. Thank you for sharing
Thank you for sharing your knowledge. I have been canning for over 40 years, having learned from my mother. The canner I use is post war, meaning it was made after WWII, and it is still being used. I get my gauge checked regularly at the County Extension Office. This is also a great place to get current preserving information. My question to you is, have you ever used Tattler lids for canning? I have purchased my first dozen to try this year.
No I haven’t but I would like to try them!!
Water Bath canning has been around for ever. Just keep everything clean and check the time of canning. And hot jars for hot products. To me it is easier than pressure canning. And yes it takes longer. But the product looks and tastes better to me.
When you talked about pressure canning you used the word Folsom. The common English word is Botulism. A very rare illness. Potentially fatal and at the very least life altering. Creating unbelievably huge medical expenses.
A very nice presentation. Incredibly beautiful jars. 😊
Thank you so much for taking the time to make this very informative video! All my questions were answered and I really appreciate and love your channel.God bless and cheers from Canada🌼🌻🍁🧡🌟
I was taught to can pickles with hot jars, lids and syrup, and setting out on a towel. Some of my jars did not seal can I do as you mentioned putting them in a water bath room temperature and to get those to seal?
Thank you so much for this video. It answered all my questions
Do you mean botulism? That is the only foodborne illness related to canning that I could find online. I cannot find the word that you said which I think is bolsum.
Yes!! I miss pronounced it! ☺️
I really enjoy your videos!
I know you can can anything , ny problem is knowing the amount of time todo the process for different foods or combinations of food. Where can I get that info.?
I would love to know where to get time information too.
Thank you for sharing your information it's been really interesting. Iv just started water canning.and been wondering whether to get a pressure canner. So it has helped me make my decision thank you so much 💕
I want to start canning and this is great information. Thank you!
Have you or would you mind doing a video of canning berries and then making the lemonade your family loves? Same with the berries and apple sauce combination. I’d love to try it at home, however I’m new at canning…
So with water bathing low acid foods then you will add vinegar per jar to make it acidic? Does that alter the flavor?
Does anyone have experience vacuum sealing to store at room temperature? There are vacuum seals for Mason jars too…getting confused. 🤔
Very helpful! You're quite an inspiration ❤
Waterbath would surely preserves more vitamins. Way to go. Thank you🎉❤😊 a lot of the NoNo's are just a money grab, in my opinion.
Make it make has done some taste tests and gives good info about texture changes. Feom what I have seen so far the Waterbath looks better and has less texture issues.
I enjoyed thus!
Thanks for sharing
Thank you so much I truly enjoyed this !!
Enjoying your content. I have been trying to figure out how to can mushrooms, but all videos say to pressure can
Thank you for all this info. Canning just isn't a thing in the UK, and harsly anyone preserves their food here anymore either
Adaline this was so helpful!! I took notes 🤎🤎
I live in watermelon country, I make watermelon juice all the summer….could water bath canning make this stable for winter?
I waterbath it all just like I was taught by my grand mother.
Thank you so much for this! Saved to find later too! ;)
Adaline have you ever water bathcanned french onion soup ? How long did you do it for?
Thanks. So needed this. What about spice’s, sugar ETC I want to make I’m stocked up on everything I need for canning. Thanks
I think it is really helpful. Thank you
I'm a beginner here trying to learn. I don't have a pressure pot, can it be done on regular pot?
Awsome thanks for the information
Thank u so much! I’ve been looking a lot into canning. Do u have a good recipe for hot pepper jelly? I’ve tried bacon hot pepper jelly before and I haven’t been able to find any. Also, I am most excited about canning potatoes too!!! My grand parents were from PA. I would love to go back to visit especially Amish Country! Anyways, she always did beet eggs. Pretty much how I do it is boil my eggs and then store them in a glass container with a can of beets with the juice. Oh my goodness so good! Have u canned boiled eggs before? Wonder if it works. I could can some beet eggs and have them done and ready for myself 😋 Again, thanks for this video! I am probably going to get the pressure canner you have! Yay!
Can you do strawberries the same way you do the Grapes please xx
And I think you mean botulism (BOT-choo-liz-um) not bol-sum? It comes from soil so root vegetables are the main concern for botulism.
Hi Adaline I really enjoy watching your channel, I get so much inspiration from you. I was wondering if you no how to seal store bought jars with dehydrated food in them please 💞😘
I believe people do that with a vacuum chamber, I haven’t done much research on it, but I have heard of it.
Have you WB garlic? I want to without vinegar. Any thoughts?