I recently bought a bunch of tattler lids last year but haven't used them yet so would be nice to see someone do a tutorial for me and others. Thanks Sarah. 😊
Sarah, you are a natural born teacher. So thorough and clear. What I like about your teaching is, you don’t pause and get lost, or forget where you were. Such a blessing. I would love to see any canning videos you make!! ♥️❣️🙏🏼❣️♥️
I agree. I decided while watching this video that I needed to tell her (if I haven't done it before) that appreciate her teaching style, her calm attitude and pleasant personality. Even tho I use to can its been a few years so its good to watch and listen now so I know what to do. Thank you.
Oh my goodness, when I was gardening with my parents, one year we were given 5 bushels of green beans. Even the men helped with snapping and packing jars, and we got 93 quarts. Mom and I both had the big pressure canners, and it took us 2 days to get them all done but it was so worth it.
I remember setting on my grandma’s front porch as a young child snapping green beans and watching deer playing in the field as the sun was setting. Those were the good ole days when I didn’t have a care in the world.
Green beans here, green beans there, green beans everywhere! I have canned well over 50 quarts of green beans so far this year..... And I am not upset to see the plants slowing down and starting to die off! Lol. I am always excited to see the first beans of the season, but by this time each year, I'm getting sick of snapping beans. But my oh my are they so much yummier throughout the year than store bought green beans! And I ABSOLUTELY LOVE your shirt!
ditto on the shirt did not plant spring beans just moved and finely have a garden but I did start some bean and peas for a fall garden. going to try and water bath can fir the first time this year, tomatoes so far have 2 and half bags
I just love you and your family! You and Kevin are so genuine and down to earth, my kind of people. I have really enjoyed watching your videos. Some days I binge watch, like now, being home with a cold. You are living my dream life. Thank you for all you do. Mrs. E
In our current days, I reuse the canning lids with the food saver, with jar adapters, with my dehydrated foods. Works great. Saves money. I only throw away lids that are warped, or rusted, or has a broke rubber seal.
Sarah you are so inspiring. Started watching you and Kevin back in late winter. Tried a garden a couple of years but weeds away killed us. Not anymore thanks to your video on the weed block fabric. Have canned almost 500 jars of different foods from our garden. When someone ask me how to do something alway say check out how Sarah does it.Thank you for all your hard work.
This brings me back to my grandmother's front porch. There was always a bucket of peas to shell or beans to snap. Even the neighbors would come by and help shelling and snapping. Those days were awesome!
I grew up on a dirt farm where we grew/raised almost all we needed. There were three types of green beans that were canned in our home. Regular green beans which were like yours except mom added a small clove or half clove of garlic to each quart. Then there was our version of succotash which was just corn and green beans - no Lima beans involved. And last was grandma’s beans which included a couple tomatoes quartered and 2-3 slices of onion in each jar. Loved grandma’s beans.
Thank you! I had forgotten your grandma's style ofbeans! I'm old, but mom used to can them and I loved them growing up. Did your grandma add any seasoning? I can't remember. I only remember that they tasted great!
@@stanleypennock2118 I think the only seasoning she added was salt. That was a lot of years but other than pickled vegetables, relishes and mincemeat there wasn’t a lot of switch up of spices in our canned foods. Spices were usually added later when cooking a specific meal. I believe the reason the tomatoes & onions were canned in the beans was because most of our canning was in quart jars and because there weren’t equal amounts of tomato to beans it would have meant using a partial jar of tomatoes and we all know that once you put a partial jar of anything in the fridge there is a good chance of it migrating to the back and being forgotten. Same with the onion because it took less than a full onion it would have involved tossing part of an onion in a jar and tossing in the fridge - no tupperware back then and rapping in wax or butcher paper was a great way to ensure everything tasted like onion. Getting ready to retire to 6 acres and can finally have space for a full garden so I will have the chance to try to recreate grandma’s beans.
@@janedoe3095 We should have one more picking left. I will try it, but I never make anything that tastes ad good as mom's or grandma's. Lol, Now that you mentioned it mom seasoned almost everything when she cooked it so salt only! Thanks for answering and reviving forgotten memories. Bless you and yours!
@@janedoe3095 I have never had tomatoes, onions and green beans canned together I may try it. Congratulations on your retirement we are starting on 40 acres of undeveloped land.
Sarah, EXCELLENT video!! I have never canned anything in my life nor did my mother but, my grandmother did. I was way too young to understand or even care about canning back then. Now that I am my grandmother's age and have some time to spare, you have given me the courage I needed. Your visual step-by-step process and explanations can take all of the credit. Thank you for this video and ALL of your videos. May GOD bless you and your family and your homestead.
Good morning, Sarah and Kevin. Hope you have a great day. Thank you for all your hard work and knowledge. Always look forward to seeing both of you. Make it a great day.
Sarah, you are simply the best. Because of you and your awesome canning series, I started water bath canning in 2019. But, as we all know, some things require pressure canning instead. In 2020, Hubby got me a vintage National Pressure Cooker/Canner and he serviced it for me. I let that beauty sit in my cupboard for a year, scared to death to use it. When my 2021 green beans were close to harvest time, I took that as a challenge and binge watched your canning videos again. Even with the greatest instructor ever (yes Sarah, I am pointing at you) I was still scared, so Hubby said he would stand with me while I did the first batch. What a feeling to have canned 10 meals from MY GARDEN. I couldn't (or wouldn't) have been able to do it without YOU. Sarah, thank you... a million times over. Just FYI, based on my canner manual, the thingy that the weight goes on is a vent pipe and the other thingy is a over-pressure plug. Big hugs from Northwest Arkansas.
Back in the 50s, when I was a kid, my mom would always put a diced up slice of bacon in each quart jar of green beans before canning. Those were the best canned green beans I've ever had. My mom had 3 pressure canners that did double stacks of quarts. I remember how hot it got in the kitchen, when my mom was canning (no air conditioning). My mom worked so hard for our family!!!
You do if you add meat. That would make the time for pints 75 minutes. And that added 55 minutes would turn the green beans to mush. As a pint of green beans only take 20 minutes.
@@loritanner4478 As a child, I don't remember how long my mom processed her green beans with bacon. I can tell you the green beans were definitely not mushy. No one ever got sick from eating those green beans. My mom graduated from Iowa State College (now University) in 1939 with a degree in Home Economics. She taught Home Ec in high school for 3 years before us kids came along. I'm sure she would not have gone against the current recommendations for canning safety.
@@loritanner4478 I was wondering about bacteria and antibiotics. I did a bit of googling and found penicillin was used on the first American patient in 1942. In 1943 they only had enough penicillin in the U.S. to treat 30 patients. That was just 5 years before I was born. Is it possible people at that time had a much higher immunity to the then much weaker bacteria? We have caused super bacteria through our common use of hundreds, maybe thousands, of different antibiotics. Just a thought. Another though: Livestock were not fed antibiotics at that time because there were none. That includes the hogs that bacon was made from.
SARAH, watching you pick off every basil leaf, I decided to pass on a tip I saw that may help you. Use a metal (maybe a nonmetal one will work too) colander and stick the end of the stem out of the basket. Pull it outward and all the leaves end up in the colander basket. Hope you’ll try it!
We have 4 kids. One by one they left for college. Today, my family is spread all over the country, from coast to coast. It is sad at times, but as parents, our goal is met. They are all happy, independent and thriving.
This is also my situation with my 3 children. It's difficult especially because I raised the as a single parent. On a positive note there is a place to stay when I visit different states.
@miss peach. Good for you to see that you have succeeded in parenting. Everything has its drawbacks but you have done right by your children. Congratulations!
Yup. If you do your job right, they leave. 🤷♀️ Forced retirement. We have to stay interested, keep learning, be productive and have fun after they’re gone.
The "thingy" is an air vent/ lock. It only allows pressure to build when the lid is closed properly, and it prevents the lid from being opened when there is still pressure. As well as being a visual indicator of pressure. I hope this helps. Thank you for all of the wisdom y'all share.
My husband and I love watching you guys. I have my own little 9x18 suburban vegetable garden, so all your wisdom and experience is very helpful, but most of all, your cheerful, peaceful, and grateful attitudes are so inspiring. You both express the joy of Jesus so much, and I feel so encouraged watching your videos. Thank you from Southwestern Pennsylvania!
Great job, Sarah! Oh, how I wish I had a freeze dryer! I moved to a more sustainable homestead in January in Florida Zone 8b and am still renovating my c.1950's house, so any extra money goes to those projects right now. This year I only had time to put in two 30' double rows of green beans. I tried a variety called "Jade" this year, and after harvesting four lovely batches that have been either canned or frozen, I was preparing to pull them, as they were starting to show signs of dying back. In my previous home in Florida Zone 9b, when the green beans slowed down, they were done. To my surprise and delight, the day I went to pull them I was greeted with new green leaves and blooms that were actually setting fruit and not dropping! We've now been enjoying two more harvests of fresh green beans! We've been really blessed!
Thank you Sarah for sharing the procedure to can green beans. I sent your video to my daughter, who is canning for the 1st time. You are the best!! Bless You and Yours.
One of the risks of allowing the jars to cool down slowly is something called "flat sour". Flat sour is something to research for sure. You can still eat flat soured foods but they taste different. This is most common with tomatoes.
Oh my gosh. I didnt even know that was a thing. (Got on the Google) I don’t typically leave mine longer than 10min etc but thank you so much for the tip. I’m planning on canning corn and peas and would hate for this to happen.
Oh wow. Thanks for sharing. I canned peas for the first time this year and one jar are kinda blah, had a weird taste. I thought maybe I let them set too long before canning but I’m wondering if This wasn’t it. My first batch lost a lot of water so I did leave the 2nd batch in the canner a bit longer thinking I pulled the first ones too soon. Now I know.
@@emilylong9887 I want to say it's tomatoes, peas and corn that are the common culprits! There is definitely a balance, can't remove them too early and can't remove them too late.
Grew up doing this, grew up on a 35 head dairy farm. We were very rural grew chickens both meat and eggs, beef, pork and hunted deer and did fishing. Most of our food we grew or got ourselves. I am the grandma with the grandkids favorite dilly beans and pickled onions or veggies.
Sorry, my mom used a water bath for everything she canned. I'm quite sure many of your followers will also agree. She used wax to seal her jelly jars and saved it til next season & cleaned before she reused it. If I can remember right she also used a canner that covered two stove burners and was quite tall that she could use two quart jars. Being the youngest of 5, I became her helper by picking , sorting and prep before the stuff was put in jars. At that point ,she took over.
Blessings and respect from Canada.... reusable canning lid review from you guys..... absolutely 😊. Thank you for everything you share. The difference guys have made in the lives of complete strangers is truly priceless 🙏.
Good morning guys!! You daughter, will have healthy snacks to take with her thanks to the dry freezing process. You may have neighbors who have fruit trees so she can take apple, pear and maybe peach chips!! The wild berries that you harvested and your ready to eat delicious meals. Oh my! look at me making plans like she's my daughter...too. That's how you make us feel, like family. All my prayers and best wishes for her and for you. Have a great weekend. Hugs from Brampton, Ontario.
I like that the Tattler lids I ordered came two months before the other brand I ordered on the same day. They are exactly the same. Please do a video using the reusable lids for pressure canning.
When my grandmother died, we went around and each said a few words they linked to grandma. One of my cousins said home canned green beans... We all groaned and said Yea, those were amazing.... They truly were.
When I was a kid and all the women and girls would sit around snapping green beans, they would send me away because I’d eat them raw as fast as I’d snapped them! LOL!! Now, one of my favorite snacks is freeze dried and salted green beans.
My dad got my mother to start a garden when he moved the family of 7 kids out in the country - and it grew but I don't ever recall her having any of us snap beans, etc. I may have forgotten. I remember cutting cucumbers to make pickles. We had great recipes for pickles - I lost 20 lbs and felt great in my junior year - Mainly from eating a lot of pickles. It must have helped my flora and metabolism.
I had to be forbidden from eating any after 8 am, or there would be barely any of the batch I was supposed to snap. So I'd race through morning chores to get my green bean breakfast in front of the plants! So sweet and flavorful. Once I grew my own, the only cooked green beans were for others. People were always puzzled that I had such a 'small' green bean harvest, looking at what I put up. Hahaha
@@terracotta6294 ma had us eat dill pickles like crazy things! The vinegar made our sweat sour so we didnt get bug bit much. We put a bit of apple cider vinegar over our stocks feed to lessen the bugs too.
I always loved breaking beans with my Granny. Other kids talked about how they hated that kind of thing, but I loved it. It was time with Granny, and the smell was heavenly. Granny wouldn’t let me eat many raw, though. She said I’d get a tummy ache. I tried to tell her I wouldn’t, but she insisted.
Growing up my mother instilled in us four boys the art of canning and two of us still do so. My wife bought me an American canner two years ago which I use all the time. I am able to do 14 quarts at a time which saves a lot of time. This morning I picked the beans, snapped the beans, cleaned and prepared the jars and beans. Filled quart jars and processed all in 3 and 1/2 hours to do 13 quarts. It just makes one feel good about providing good chemical and preservative free food.
Sarah, you brought a tear to my eye. I heard that “catch” in your throat when you spoke of your daughter going off to college. I’ve experienced this myself with my own daughter. Take heart… she’s not gone from you forever… one day she will be asking you to help her pick out her wedding dress or help with a baby….another chapter in both of your lives. ❣️
We have changed from boiling a pot of water and ladling it into the canning jars. To using a electric kettle that was a gift. At first we weren't sure about it, but we love it. We use it constantly for different things but is really handy to fill canning jars as it boils water in a minute and we can pour it directly into the jars and get it right on.
Thanks for the clear explanation. Our first planting of green beans was a bust this spring but in Central Florida, we can replant starting in August. We are praying for a great harvest in a couple of months from now. This summer we were blessed with more zipper cream peas than ever harvested before. I shelled peas while watching this video!
I love green beans cooked with new potatoes!! Oh my gosh- delicious! Thank you for really taking my fear away from using a pressure cooker and a pressure canner- had one explode in my kitchen about 40 years ago when I had my first baby. He was sitting nearby keeping me company while I was pressure cooking some butter beans. The thing blew the lid off and hot juice and beans went in every direction and were dripping off the ceiling ! I was combat crawling my way to my baby just as positive as could be that he had to be in bad shape. Nope!! The Lord protected him and I scooped him up and never used a pressure cooker again. After watching this particular video, I understand where I went wrong and not afraid now! 😊
Omgosh game changer. I’m using a weight on my dial gauge canner right now and it is perfect! Also showed me my gauge was off by a pound so it’s a safety thing too!! Thank you sooo much. You just saved me tons of time!! You are my favorite!❤️❤️
I unload my canner quicker than that. Once the lid lock has dropped, I take the weight off and give it about ten minutes. Then I remove the lid and set the jars out on the counter on a towel. But I set them on a counter like to the left of your stove and then cover them with a heavy towel so they finish cooling slowly. So far, I haven't lost a jar yet. A lot of times I need to get the canner going again and don't want to waste a lot of time waiting for them to cool to remove. Another good video, keep them coming. Have a blessed day.
The little thingy that goes up when the pressure is high enough is actually a lid lock. It prevents the opening of the lid when the canner is under pressure. Nice video. Very informative. Like your presentation 😉
Hi Kevin and Sarah, where are you storing all of your freeze dried food? I'd like to see a video about where you store all your food and your freezer. Please.😀 I enjoy watching your channel! Your teaching and how you guys explain things to us is really good! Have a great day!
Thank you Sarah for offering to show us a video on pressure canning with Tattler seals! YES, I would like to see that! Would it be possible for you to show us the process of doing dried beans?
Yeppers...I too love the shirt Sarah. I have never freeze dried anything, but can't wait to do that!! I know several people who have. It will be a new experience for me, but looking forward to doing it. That's what I'm cooking today (green beans & new potatoes) Have been wanting some for a while. Have a great weekend Sarah!! We love you guys bunches!! ❤🙏🤗🛐🌹🕊
I just got my jars filled...and used my electric teapot. It was amazingly fast and easy. I filled up my pressure cooker with boiling water from the electric teapot too, just had to do a couple of times to get enough water, as mine takes 3 quarts. You are one smart cookie!
One year we snapped the beans like we were going to can them. However we got a needle and heavy thread and strung the beans. We then hung them in the attic until they dried in the heat in the attic. Around Christmas we took them down and cooked them. They were very good and tasted very different. It was fun.
When I do all my canning myself, I make a pearl onions pickles, or pickled shallots, pickled mixed vegetables with cut up carrots, broccoli, cauliflower, red onions, & with zucchini or cucumbers. Jerkins, pickled cucumber , or zucchini, & red onions.
So happy you all ate growing great this year. I have canned Lmost a whole year. We have to buy stuff cause I can't have a garden because I take care of my mom with Dementia. Lv an Prayers to all.
They absolutely can be water canned. Its been done for over 150 (documented) years in our family. Its a tradition that has beem passed down for that long, which is super cool. Its the only thing from our ancestry that we have documented. Been doing it since 1868, Lookout Mountain, GA.
If I don't have a ton of green beans to can right away then I will take my time and relax while snapping them the old fashioned way. But the past several years I've ended up with 2-4 bushels to get done right away; all by myself. So I've decided a quicker way is best for me and this is how I do it. I line up a many as I can manage at once on my cutting board and chop off those stem ends and then just chop those beans in the size I like. I don't mind if there's a shorter piece at the end. It all cans beautiful and tastes even better. I can usually get 2 bushels chopped and prepared for canning in just a few hours. This is just how I do it to make the prep work quicker for me. God Bless!!
You are a great teacher and lovely human being, you are always so kind, attentive to your audience and knowledgeable of the task at hand I really appreciate the time you take and you instill confidence in your students, which we are when you instructing, thank you from Ottawa Ontario Canada, Alan and Margaret
I have had a garden and gleaner for years. I had done alot of canning green beans and tomatos, soups etc. Now not so much but good memories. Fun to watch you as you garden and makes me wish I could do it all again but there are only two of us. I only snaped off the stem area and in half, depending on the size of the bean. God bless. Loved what you said about pressure canning. My mother in law always hot water bath everything and the lids never popped and always sealed. as a young married bride, my first garden with everything Esther planted for me, She tried to teach me how to do her way of canning the beans and amonth later, all the lids popped off. ;( so, I didnt can again til a friend showed me how to pressure can. havent had a problem since. ;)
THANK YOU for the tip of using a weighted gauge to replace the pressure regulator. I thought I would have to replace my pressure gauge with a weighted gauge, but your way is so much easier. I suspect that oldie time housewives liked the pressure regulator (that you have to watch like a hawk for over an hour) because it gave them an excuse to take a break & stay in the kitchen. 'Sorry, I can't hoe the weeds or milk the cows, I'm watching the pressure cooker."
Sarah you just blew my mind with the tip for the weighted thingy. I love my presto canner with the gage but hate the fact I have to be in the kitchen the whole time. I'm so getting one of these on eBay. Thank you so much for the tip!! I would love to hear more about the tattler lids!!
girl! I so remember my great grandmothers canned green beans. They were slightly pickled. She would add acv and salt. I do mine the same. My favorite green bean to do this with are the Italian flat green beans, oh so good!
What a wonderful Saturday morning surprise, finding you Sarah in a new video about canning green beans. You are a continual, consistent delight producing some of the best videos on You Tube. May you continue for as long as you so desire and in the best of health. From a long time subscriber in north Idaho, USA.
That is exactly what I do on my pressure canners. I have 2 one with the dial. I don’t use the one that came with the dial canner. I use my old one. Works like a charm.
That was great. I am going start canning this year. I was to scared and put off, but after this last year i feel the need to move forward. My husband and I have been working on it and I feel ready. Thank you for the step by step clip. it makes be feel better about canning.
I just canned 47 quarts yesterday! 3 bushels....although I water bath canned mine. I did however put them in a brine to raise the acidity to make it safe to do. My family only eats them the "southern" way and find that bit of a pickled taste pairs really well with it, so good...& quick and easy!
I do a lot of WB canning, I have been too terrified to use a pressure canner. You made it look so safe, I'm now thinking about buying one. Thanks for your instructional video!
We are freezing all of our green beans this year. I love the flavor of canned green beans, but freezing is so much faster and the flavor of cooked (sauteed with bacon fat) is our family's favorite. You CAN freeze them without blanching! Trust me! Canning is super classic and awesome too. Great video! We need 2 quarts per meal for our green bean lovers.
Ooooh, can't go wrong with bacon fat! Mom washed an empty can & kept beside the stove, poured her liquid bacon fat in after frying it and used it to "grease" her pans when cooking other foods. We were a big family so it got used up too fast to go bad.
Yes please with the Tatler lids and pressure canning.
Ditto. I was 9 when I last canned...thanks for the info! Just follow the steps...nice and easy!
I recently bought a bunch of tattler lids last year but haven't used them yet so would be nice to see someone do a tutorial for me and others. Thanks Sarah. 😊
Hello Beautifully
@@DonnaRatliff1 check their web site I’m sure that’s where I watched the video. I did 8 batches of jam with tattlers, so far so good!!
Sarah, you are a natural born teacher. So thorough and clear. What I like about your teaching is, you don’t pause and get lost, or forget where you were. Such a blessing. I would love to see any canning videos you make!! ♥️❣️🙏🏼❣️♥️
She has a whole playlist I think!
@@SageandStoneHomestead - yes, I’ve seen a lot of them.
I agree. I decided while watching this video that I needed to tell her (if I haven't done it before) that appreciate her teaching style, her calm attitude and pleasant personality. Even tho I use to can its been a few years so its good to watch and listen now so I know what to do.
Thank you.
Oh my goodness, when I was gardening with my parents, one year we were given 5 bushels of green beans. Even the men helped with snapping and packing jars, and we got 93 quarts. Mom and I both had the big pressure canners, and it took us 2 days to get them all done but it was so worth it.
You are an amazing instructor👏👏👏👏🍀🍀🍀🍀🍀🍀
⭐️ Just a reminder, you should de-bubble FIRST then check your headspace and add water as needed. ⭐️
I remember setting on my grandma’s front porch as a young child snapping green beans and watching deer playing in the field as the sun was setting. Those were the good ole days when I didn’t have a care in the world.
Beautiful. Thanks for sharing.
Green beans here, green beans there, green beans everywhere! I have canned well over 50 quarts of green beans so far this year..... And I am not upset to see the plants slowing down and starting to die off! Lol. I am always excited to see the first beans of the season, but by this time each year, I'm getting sick of snapping beans. But my oh my are they so much yummier throughout the year than store bought green beans!
And I ABSOLUTELY LOVE your shirt!
That's a lot of green beans! Yum!
Ditto your reply! 52 qts so far, but probably done 🙂
ditto on the shirt did not plant spring beans just moved and finely have a garden but I did start some bean and peas for a fall garden. going to try and water bath can fir the first time this year, tomatoes so far have 2 and half bags
I agree, I love the shirt! ❤️❤️❤️
I just love you and your family! You and Kevin are so genuine and down to earth, my kind of people. I have really enjoyed watching your videos. Some days I binge watch, like now, being home with a cold. You are living my dream life. Thank you for all you do. Mrs. E
In our current days, I reuse the canning lids with the food saver, with jar adapters, with my dehydrated foods. Works great. Saves money. I only throw away lids that are warped, or rusted, or has a broke rubber seal.
I do the same..
I do too. I find that the pressure canned lids tend to fail more often than the water bath canned ones when reused for vaccuum sealing.
I use them with the food saver too. Food lasts longer in the frig and dry goods stay fresh much longer on the shelf.
Sarah you are so inspiring. Started watching you and Kevin back in late winter. Tried a garden a couple of years but weeds away killed us. Not anymore thanks to your video on the weed block fabric. Have canned almost 500 jars of different foods from our garden. When someone ask me how to do something alway say check out how Sarah does it.Thank you for all your hard work.
That weedbarrier is a lifesaver!
Perfect canning Class Sarah , you are a five star teacher for any lone caner out there,thank you very much....
Hi Lori
This brings me back to my grandmother's front porch. There was always a bucket of peas to shell or beans to snap. Even the neighbors would come by and help shelling and snapping. Those days were awesome!
I grew up on a dirt farm where we grew/raised almost all we needed. There were three types of green beans that were canned in our home. Regular green beans which were like yours except mom added a small clove or half clove of garlic to each quart. Then there was our version of succotash which was just corn and green beans - no Lima beans involved. And last was grandma’s beans which included a couple tomatoes quartered and 2-3 slices of onion in each jar. Loved grandma’s beans.
Thank you! I had forgotten your grandma's style ofbeans! I'm old, but mom used to can them and I loved them growing up. Did your grandma add any seasoning? I can't remember. I only remember that they tasted great!
@@stanleypennock2118 I think the only seasoning she added was salt. That was a lot of years but other than pickled vegetables, relishes and mincemeat there wasn’t a lot of switch up of spices in our canned foods. Spices were usually added later when cooking a specific meal. I believe the reason the tomatoes & onions were canned in the beans was because most of our canning was in quart jars and because there weren’t equal amounts of tomato to beans it would have meant using a partial jar of tomatoes and we all know that once you put a partial jar of anything in the fridge there is a good chance of it migrating to the back and being forgotten. Same with the onion because it took less than a full onion it would have involved tossing part of an onion in a jar and tossing in the fridge - no tupperware back then and rapping in wax or butcher paper was a great way to ensure everything tasted like onion.
Getting ready to retire to 6 acres and can finally have space for a full garden so I will have the chance to try to recreate grandma’s beans.
@@janedoe3095 We should have one more picking left. I will try it, but I never make anything that tastes ad good as mom's or grandma's. Lol, Now that you mentioned it mom seasoned almost everything when she cooked it so salt only! Thanks for answering and reviving forgotten memories. Bless you and yours!
@@janedoe3095 I have never had tomatoes, onions and green beans canned together I may try it. Congratulations on your retirement we are starting on 40 acres of undeveloped land.
Wow… so lucky to have those experiences and memories ❣️
Sarah, EXCELLENT video!! I have never canned anything in my life nor did my mother but, my grandmother did. I was way too young to understand or even care about canning back then. Now that I am my grandmother's age and have some time to spare, you have given me the courage I needed. Your visual step-by-step process and explanations can take all of the credit. Thank you for this video and ALL of your videos. May GOD bless you and your family and your homestead.
Good morning, Sarah and Kevin. Hope you have a great day. Thank you for all your hard work and knowledge. Always look forward to seeing both of you. Make it a great day.
Hi Mary
@@alexbaylon951
I just love to learn from Kevin and Sarah. They have been such an inspiration to me.
I am interested in learning how to pressure can with Tattler lids..
Me also, can’t find Ball anymore. 😟
Me too. I just bought some Tattler
She did a video using Tatler lids. Look in her playlist.
I love using Tattler lids. They work great I think.
Sarah, you are simply the best. Because of you and your awesome canning series, I started water bath canning in 2019. But, as we all know, some things require pressure canning instead. In 2020, Hubby got me a vintage National Pressure Cooker/Canner and he serviced it for me. I let that beauty sit in my cupboard for a year, scared to death to use it. When my 2021 green beans were close to harvest time, I took that as a challenge and binge watched your canning videos again. Even with the greatest instructor ever (yes Sarah, I am pointing at you) I was still scared, so Hubby said he would stand with me while I did the first batch. What a feeling to have canned 10 meals from MY GARDEN. I couldn't (or wouldn't) have been able to do it without YOU. Sarah, thank you... a million times over. Just FYI, based on my canner manual, the thingy that the weight goes on is a vent pipe and the other thingy is a over-pressure plug. Big hugs from Northwest Arkansas.
Back in the 50s, when I was a kid, my mom would always put a diced up slice of bacon in each quart jar of green beans before canning. Those were the best canned green beans I've ever had. My mom had 3 pressure canners that did double stacks of quarts. I remember how hot it got in the kitchen, when my mom was canning (no air conditioning). My mom worked so hard for our family!!!
That would be delicious but I think you have to change the time in the canner for meat which is 75 minutes.
You do if you add meat. That would make the time for pints 75 minutes. And that added 55 minutes would turn the green beans to mush. As a pint of green beans only take 20 minutes.
@@loritanner4478 As a child, I don't remember how long my mom processed her green beans with bacon. I can tell you the green beans were definitely not mushy. No one ever got sick from eating those green beans. My mom graduated from Iowa State College (now University) in 1939 with a degree in Home Economics. She taught Home Ec in high school for 3 years before us kids came along. I'm sure she would not have gone against the current recommendations for canning safety.
@@philstocks7859 they did alot of things back then canning. I know my mom did stuff that now we wouldn't do now.
@@loritanner4478 I was wondering about bacteria and antibiotics. I did a bit of googling and found penicillin was used on the first American patient in 1942. In 1943 they only had enough penicillin in the U.S. to treat 30 patients. That was just 5 years before I was born. Is it possible people at that time had a much higher immunity to the then much weaker bacteria? We have caused super bacteria through our common use of hundreds, maybe thousands, of different antibiotics. Just a thought. Another though: Livestock were not fed antibiotics at that time because there were none. That includes the hogs that bacon was made from.
SARAH, watching you pick off every basil leaf, I decided to pass on a tip I saw that may help you. Use a metal (maybe a nonmetal one will work too) colander and stick the end of the stem out of the basket. Pull it outward and all the leaves end up in the colander basket. Hope you’ll try it!
We have 4 kids. One by one they left for college. Today, my family is spread all over the country, from coast to coast. It is sad at times, but as parents, our goal is met. They are all happy, independent and thriving.
This is also my situation with my 3 children. It's difficult especially because I raised the as a single parent. On a positive note there is a place to stay when I visit different states.
@miss peach. Good for you to see that you have succeeded in parenting. Everything has its drawbacks but you have done right by your children. Congratulations!
Same for us, except we have 5 kids. Now our grandchildren are having babies.
Yup. If you do your job right, they leave. 🤷♀️ Forced retirement. We have to stay interested, keep learning, be productive and have fun after they’re gone.
The "thingy" is an air vent/ lock. It only allows pressure to build when the lid is closed properly, and it prevents the lid from being opened when there is still pressure. As well as being a visual indicator of pressure. I hope this helps. Thank you for all of the wisdom y'all share.
My husband and I love watching you guys. I have my own little 9x18 suburban vegetable garden, so all your wisdom and experience is very helpful, but most of all, your cheerful, peaceful, and grateful attitudes are so inspiring. You both express the joy of Jesus so much, and I feel so encouraged watching your videos. Thank you from Southwestern Pennsylvania!
Great job, Sarah! Oh, how I wish I had a freeze dryer! I moved to a more sustainable homestead in January in Florida Zone 8b and am still renovating my c.1950's house, so any extra money goes to those projects right now. This year I only had time to put in two 30' double rows of green beans. I tried a variety called "Jade" this year, and after harvesting four lovely batches that have been either canned or frozen, I was preparing to pull them, as they were starting to show signs of dying back. In my previous home in Florida Zone 9b, when the green beans slowed down, they were done. To my surprise and delight, the day I went to pull them I was greeted with new green leaves and blooms that were actually setting fruit and not dropping! We've now been enjoying two more harvests of fresh green beans! We've been really blessed!
Love your shirt, awesome!!!
They look beautiful. Great video. Thank you.
Hi Gail
Thank you Sarah for sharing the procedure to can green beans. I sent your video to my daughter, who is canning for the 1st time. You are the best!! Bless You and Yours.
I hit my goal of 60 quarts of green beans. That should last us all year and I’m so excited. They are my favorite thing we grow and preserve.
One of the risks of allowing the jars to cool down slowly is something called "flat sour". Flat sour is something to research for sure. You can still eat flat soured foods but they taste different. This is most common with tomatoes.
Oh my gosh. I didnt even know that was a thing. (Got on the Google)
I don’t typically leave mine longer than 10min etc but thank you so much for the tip. I’m planning on canning corn and peas and would hate for this to happen.
@@meinschatz26 it really is disappointing to realise an entire batch of something is not what you hoped for.
Oh wow. Thanks for sharing. I canned peas for the first time this year and one jar are kinda blah, had a weird taste. I thought maybe I let them set too long before canning but I’m wondering if This wasn’t it. My first batch lost a lot of water so I did leave the 2nd batch in the canner a bit longer thinking I pulled the first ones too soon. Now I know.
@@emilylong9887 I want to say it's tomatoes, peas and corn that are the common culprits! There is definitely a balance, can't remove them too early and can't remove them too late.
Grew up doing this, grew up on a 35 head dairy farm. We were very rural grew chickens both meat and eggs, beef, pork and hunted deer and did fishing. Most of our food we grew or got ourselves. I am the grandma with the grandkids favorite dilly beans and pickled onions or veggies.
Thank you Sarah! I always learn something new when I watch you and Kevin work around the homestead.
Hi Sandra
Sorry, my mom used a water bath for everything she canned. I'm quite sure many of your followers will also agree. She used wax to seal her jelly jars and saved it til next season & cleaned before she reused it. If I can remember right she also used a canner that covered two stove burners and was quite tall that she could use two quart jars. Being the youngest of 5, I became her helper by picking , sorting and prep before the stuff was put in jars. At that point ,she took over.
Blessings and respect from Canada.... reusable canning lid review from you guys..... absolutely 😊. Thank you for everything you share. The difference guys have made in the lives of complete strangers is truly priceless 🙏.
Good morning guys!! You daughter, will have healthy snacks to take with her thanks to the dry freezing process. You may have neighbors who have fruit trees so she can take apple, pear and maybe peach chips!! The wild berries that you harvested and your ready to eat delicious meals. Oh my! look at me making plans like she's my daughter...too. That's how you make us feel, like family.
All my prayers and best wishes for her and for you. Have a great weekend. Hugs from Brampton, Ontario.
I like that the Tattler lids I ordered came two months before the other brand I ordered on the same day. They are exactly the same. Please do a video using the reusable lids for pressure canning.
She did. Check video list
Love the tattled lids but miss the ping.
When my grandmother died, we went around and each said a few words they linked to grandma. One of my cousins said home canned green beans... We all groaned and said Yea, those were amazing.... They truly were.
When I was a kid and all the women and girls would sit around snapping green beans, they would send me away because I’d eat them raw as fast as I’d snapped them! LOL!! Now, one of my favorite snacks is freeze dried and salted green beans.
My dad got my mother to start a garden when he moved the family of 7 kids out in the country - and it grew but I don't ever recall her having any of us snap beans, etc. I may have forgotten. I remember cutting cucumbers to make pickles. We had great recipes for pickles - I lost 20 lbs and felt great in my junior year - Mainly from eating a lot of pickles. It must have helped my flora and metabolism.
I had to be forbidden from eating any after 8 am, or there would be barely any of the batch I was supposed to snap. So I'd race through morning chores to get my green bean breakfast in front of the plants! So sweet and flavorful. Once I grew my own, the only cooked green beans were for others. People were always puzzled that I had such a 'small' green bean harvest, looking at what I put up. Hahaha
@@terracotta6294 ma had us eat dill pickles like crazy things! The vinegar made our sweat sour so we didnt get bug bit much. We put a bit of apple cider vinegar over our stocks feed to lessen the bugs too.
I always loved breaking beans with my Granny. Other kids talked about how they hated that kind of thing, but I loved it. It was time with Granny, and the smell was heavenly. Granny wouldn’t let me eat many raw, though. She said I’d get a tummy ache. I tried to tell her I wouldn’t, but she insisted.
Growing up my mother instilled in us four boys the art of canning and two of us still do so. My wife bought me an American canner two years ago which I use all the time. I am able to do 14 quarts at a time which saves a lot of time. This morning I picked the beans, snapped the beans, cleaned and prepared the jars and beans. Filled quart jars and processed all in 3 and 1/2 hours to do 13 quarts. It just makes one feel good about providing good chemical and preservative free food.
Randy Waite, sending along with a big hug, your Mother taught you well👍🙏😷.
Love your shirt lol 😂 Praise God
Sarah, you brought a tear to my eye. I heard that “catch” in your throat when you spoke of your daughter going off to college. I’ve experienced this myself with my own daughter. Take heart… she’s not gone from you forever… one day she will be asking you to help her pick out her wedding dress or help with a baby….another chapter in both of your lives. ❣️
Or the day when she asks you to teach her canning, if you haven't already.
We have changed from boiling a pot of water and ladling it into the canning jars. To using a electric kettle that was a gift. At first we weren't sure about it, but we love it. We use it constantly for different things but is really handy to fill canning jars as it boils water in a minute and we can pour it directly into the jars and get it right on.
In the U.K. almost everyone has an electric kettle. Much faster and more economical than boiling water on the stove. ☺️
I've had problems with flat sour with leaving my jars in the canner overnight. So my top time is an hour.
Flat sour?
How do you allow them to cool? Avoid this flat sour thing? I'm confused lol
So you mean to not leave the jars in the canner? Take them out when they're done?
I add a tsp of dry onion soup mix to each pint jar. Delicious!
I love your canning and cooking shows 🥰
Hi Debra
Thanks for the clear explanation. Our first planting of green beans was a bust this spring but in Central Florida, we can replant starting in August. We are praying for a great harvest in a couple of months from now. This summer we were blessed with more zipper cream peas than ever harvested before. I shelled peas while watching this video!
I love green beans cooked with new potatoes!! Oh my gosh- delicious! Thank you for really taking my fear away from using a pressure cooker and a pressure canner- had one explode in my kitchen about 40 years ago when I had my first baby. He was sitting nearby keeping me company while I was pressure cooking some butter beans. The thing blew the lid off and hot juice and beans went in every direction and were dripping off the ceiling ! I was combat crawling my way to my baby just as positive as could be that he had to be in bad shape. Nope!! The Lord protected him and I scooped him up and never used a pressure cooker again. After watching this particular video, I understand where I went wrong and not afraid now! 😊
Hi Patty
You shirt put a song in my head. We sang He Lives! frequently in the church I grew up in.
Grandma's canned green beans were in fact awesome.
Omgosh game changer. I’m using a weight on my dial gauge canner right now and it is perfect! Also showed me my gauge was off by a pound so it’s a safety thing too!! Thank you sooo much. You just saved me tons of time!! You are my favorite!❤️❤️
I would recommend debubbling first then checking headspace.
Sometimes the headspace changes if there are bubbles released.
Another great teaching video, Sarah. We call the little vent that popped up, the safety valve. Have a great day and be blessed.💕
Hi
I unload my canner quicker than that. Once the lid lock has dropped, I take the weight off and give it about ten minutes. Then I remove the lid and set the jars out on the counter on a towel. But I set them on a counter like to the left of your stove and then cover them with a heavy towel so they finish cooling slowly. So far, I haven't lost a jar yet. A lot of times I need to get the canner going again and don't want to waste a lot of time waiting for them to cool to remove.
Another good video, keep them coming. Have a blessed day.
I’m sure I’m like many of your viewers and I’d like to have a nickel for every quart of green beans I snapped as a kid. Wonderful memories.
Hi Rose
The little thingy that goes up when the pressure is high enough is actually a lid lock. It prevents the opening of the lid when the canner is under pressure. Nice video. Very informative. Like your presentation 😉
Very well done!
Hi Kevin and Sarah, where are you storing all of your freeze dried food? I'd like to see a video about where you store all your food and your freezer. Please.😀 I enjoy watching your channel! Your teaching and how you guys explain things to us is really good! Have a great day!
Another great tutorial - you're a wonderful teacher. Thank you.
My kids fuss because the jiggler is so loud in our small house. It gives me a break from the boys bickering because they go to their rooms. 😂
That's funny.
When you need a break just bring out the pressure cooker 😃
Win win situation!!
Can more. Much, much more...
I usually dance to the jiggler- when I’m alone!
You have them well trained. LOL
Thanks for the video. All the best to your oldest off to college.
Love the courage to express your faith! ❤
Thank you Sarah for offering to show us a video on pressure canning with Tattler seals! YES, I would like to see that! Would it be possible for you to show us the process of doing dried beans?
You do a great job of teaching everyone! Love your cheerful voice!
Hi Rena
Yeppers...I too love the shirt Sarah. I have never freeze dried anything, but can't wait to do that!! I know several people who have. It will be a new experience for me, but looking forward to doing it. That's what I'm cooking today (green beans & new potatoes) Have been wanting some for a while. Have a great weekend Sarah!! We love you guys bunches!! ❤🙏🤗🛐🌹🕊
Great Job! May I suggest you remove bubbles first and then check water level? Depending on amount of air removed, you may have to add a little water.
I use a teapot of boiling water to fill my jars all at once. It goes faster.🤓
Hi Gail
I just dip a measuring cup in the boiling water. Even if I have to dip it in a couple of times it goes a lot faster than a ladle.
I use an electric tea kettle... So fast!
I use a teapot too.
I just got my jars filled...and used my electric teapot. It was amazingly fast and easy. I filled up my pressure cooker with boiling water from the electric teapot too, just had to do a couple of times to get enough water, as mine takes 3 quarts. You are one smart cookie!
Great job!!
Hi Pamela
Yes, please do a pressure canning video with the reusable lids. Thank you for sharing all the preservation methods!
One year we snapped the beans like we were going to can them. However we got a needle and heavy thread and strung the beans. We then hung them in the attic until they dried in the heat in the attic. Around Christmas we took them down and cooked them. They were very good and tasted very different. It was fun.
When I do all my canning myself, I make a pearl onions pickles, or pickled shallots, pickled mixed vegetables with cut up carrots, broccoli, cauliflower, red onions, & with zucchini or cucumbers. Jerkins, pickled cucumber , or zucchini, & red onions.
Great video, Sarah! Clear and concise! It takes a lot of the uncertainty away.
Aww, will you guys have harvesting videos ? They are my favorite and super relaxing ! Would love to see the green bean harvesting.
So happy you all ate growing great this year. I have canned Lmost a whole year. We have to buy stuff cause I can't have a garden because I take care of my mom with Dementia. Lv an Prayers to all.
I have never can, anything but you make it looks so easy. Love your video's. Your garden is awesome. Good luck and GOD bless.👍
They absolutely can be water canned. Its been done for over 150 (documented) years in our family. Its a tradition that has beem passed down for that long, which is super cool. Its the only thing from our ancestry that we have documented. Been doing it since 1868, Lookout Mountain, GA.
I do miss canning lam 80 an not able to do it any more but l love watching you god bless you and your family
Love canned green beans. So easy.
Hi Mary
If I don't have a ton of green beans to can right away then I will take my time and relax while snapping them the old fashioned way. But the past several years I've ended up with 2-4 bushels to get done right away; all by myself. So I've decided a quicker way is best for me and this is how I do it. I line up a many as I can manage at once on my cutting board and chop off those stem ends and then just chop those beans in the size I like. I don't mind if there's a shorter piece at the end. It all cans beautiful and tastes even better. I can usually get 2 bushels chopped and prepared for canning in just a few hours.
This is just how I do it to make the prep work quicker for me.
God Bless!!
This year with the heat I've decided to freeze my green beans till the weather cools some then I'll process my beans
You are such a good teacher, Sarah. Please do a video on the Tattler lids. Thanks so much!
You are a great teacher and lovely human being, you are always so kind, attentive to your audience and knowledgeable of the task at hand I really appreciate the time you take and you instill confidence in your students, which we are when you instructing, thank you from Ottawa Ontario Canada, Alan and Margaret
I have had a garden and gleaner for years. I had done alot of canning green beans and tomatos, soups etc. Now not so much but good memories. Fun to watch you as you garden and makes me wish I could do it all again but there are only two of us. I only snaped off the stem area and in half, depending on the size of the bean. God bless.
Loved what you said about pressure canning. My mother in law always hot water bath everything and the lids never popped and always sealed. as a young married bride, my first garden with everything Esther planted for me, She tried to teach me how to do her way of canning the beans and amonth later, all the lids popped off. ;( so, I didnt can again til a friend showed me how to pressure can. havent had a problem since. ;)
Wow! I really appreciate your tip about the weights on the canner!
You make it look easy 😊
You're such a great teacher! Thank you for the canning tips!
THANK YOU for the tip of using a weighted gauge to replace the pressure regulator. I thought I would have to replace my pressure gauge with a weighted gauge, but your way is so much easier.
I suspect that oldie time housewives liked the pressure regulator (that you have to watch like a hawk for over an hour) because it gave them an excuse to take a break & stay in the kitchen. 'Sorry, I can't hoe the weeds or milk the cows, I'm watching the pressure cooker."
Sarah you just blew my mind with the tip for the weighted thingy. I love my presto canner with the gage but hate the fact I have to be in the kitchen the whole time. I'm so getting one of these on eBay. Thank you so much for the tip!!
I would love to hear more about the tattler lids!!
I love watching you, Sarah ❤️ Thank you
girl! I so remember my great grandmothers canned green beans. They were slightly pickled. She would add acv and salt. I do mine the same. My favorite green bean to do this with are the Italian flat green beans, oh so good!
What a wonderful Saturday morning surprise, finding you Sarah in a new video about canning green beans. You are a continual, consistent delight producing some of the best videos on You Tube. May you continue for as long as you so desire and in the best of health. From a long time subscriber in north Idaho, USA.
Yes please do a pressure canning video with reusable lids. Love your shirt too Sarah!
Yes, please. PC with Tattler lids.
Hi Rosemary
Thanks for telling us what to look for and what is normal. This doesn’t leave me thinking that I’m going to blow up my kitchen. LOL
Hi Valerie
That is exactly what I do on my pressure canners. I have 2 one with the dial. I don’t use the one that came with the dial canner. I use my old one. Works like a charm.
Thank you, you have the best teaching videos.
Hi Shirley
That was great. I am going start canning this year. I was to scared and put off, but after this last year i feel the need to move forward. My husband and I have been working on it and I feel ready. Thank you for the step by step clip. it makes be feel better about canning.
I absolutely LOVE canning. It is so satisfying!
I just canned 47 quarts yesterday! 3 bushels....although I water bath canned mine. I did however put them in a brine to raise the acidity to make it safe to do. My family only eats them the "southern" way and find that bit of a pickled taste pairs really well with it, so good...& quick and easy!
Sarah, love your shirt!
I do a lot of WB canning, I have been too terrified to use a pressure canner. You made it look so safe, I'm now thinking about buying one. Thanks for your instructional video!
Sarah thank you for explaining things so clearly. It helps so much with questions I have about canning! God bless you!
A video showing how to use the Tattler lids would be great! Thank you! I always enjoy your canning tutorials!!
We are freezing all of our green beans this year. I love the flavor of canned green beans, but freezing is so much faster and the flavor of cooked (sauteed with bacon fat) is our family's favorite. You CAN freeze them without blanching! Trust me!
Canning is super classic and awesome too. Great video! We need 2 quarts per meal for our green bean lovers.
Ooooh, can't go wrong with bacon fat! Mom washed an empty can & kept beside the stove, poured her liquid bacon fat in after frying it and used it to "grease" her pans when cooking other foods. We were a big family so it got used up too fast to go bad.
@@karenw9996 I bet! That's awesome!
Yes please, both kinds of lids, and all kinds of canning