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I ordered mine at the beginning of the shortage and it took quite a while before I got them but they are all the aumber color and not red they work good 95 percent of the time.

Sticking with Tattler. 30-40% failure rate with Harvest Guard even using new reusable gaskets. The gasket inside diameter is a sloppy fit on the lid. Customer service was no help. Just threw out all my Harvest Guard.

Thanks sis… I appreciate the info. Had a homemade salsa with beans and the lid felt just a little bit bulgy… still not sure what to do… hahahah jk

While I do find this informative, I do know that there is Amish communities that do indeed water bath meat. Now I’m not not advising anyone to do this, I’m just simply stating that there are Amish communities that do water bath meats and many vegetables so to say that they don’t is a miss representation, there are many different Amish communities that have different practices so to take the story of one family and say that’s how all do it is not correct.

Important to never store jars with rings on. They can reseal but are spoiled.

Love your video and thanks for showing multiple options for what you may have. ❤

I've seen people on the seen people on the internet water bath can milk! I always scream: NOOOooo!

Those bones are great for stock and I render the fat, makes awesome cooking lard.

Masha Allah, Tabarak Allah, something nice and good

I have the reusable lids and they worked really well, then I didn't can for a couple years. I started canning again and now I'm getting 30% lid failures. I'm wondering if you've heard of failures caused by tightening the ring too much after coming out of the canner? Or how tight do you tighten after the jars are out of the canner?

I am a new subscriber, thank you for all the great details.

With the scratches on your arm it is a sure sign you got rabbits 🐇 😂. I keep a few on my arms too.

Okay I live in an RV and don't have an oven I can use, I have an electric skillet with temperature control. Do you think I could use that with a cooling rack?

Nope. I wasn’t happy with the original ones I ordered. A single sealed jar out of eight in the bath canner (this year’s apple butter) is not good. Not going to waste anymore time, water, money or food. It’s only a good product if it works consistently.

Thanks for all the Practical information I hadn't yet come across anybody that talked about quail poop smell. So that's very good to know. I've had some button quails in the past as pets I never had a problem with them, nor smell. But now I'm thinking about Coturnix quails for meat and eggs.

When you have to Watergate everything like the Amish, it takes 3 hours for many items. Why waste that much energy?

Do they stay firm enough for pie?

I bought 150 harvest guard lids and 150 extra gaskets. I just found out if you have the BRIGHT RED GASKET they are one use gaskets. So my reusable lids are now single use. I should of bought the Tattler...and waited for them. I bought my lids 4\5\2022. If you bought them after 2020 you probably have the defective gasket.

My Harvest Guard Update: I have decided to stop using the HG lids. Sometimes they work sometimes they dont. They are not reliable. I canned 16 pints yesterday and 5 did not seal. Now I have to freeze them or throw them out. Not worth the hassle.

Best video on this topic, to the point, covers everything and no Rambling. Thank you so much! New subscriber

What they do years ago before pressure canner

Their an Australian fowl I believe a Rhode island red crossed with various other breeds

With all those recalls seems home canning is safer

I liked this lady’s presentation: m.ruclips.net/video/N7X0rJJD-l8/видео.html

I’m surprised that you think apple butter could get botulism. I have a ph meter (bought on Amazon) and I have found apples to generally be more acidic than tomatoes. Anything below 4.6 (or sugary) is safe from botulism. The true facts about botulism toxins are not easy to find and much is just repeated hearsay. I found out on Encyclopedia Brittanica online that the toxin is deactivated by heating to 70 degrees C (158 F) for TWO minutes. I took a screenshot of this. Yet many people swear you have to boil it for 10-20 minutes. I wish we could read some legit science instead of getting preached at. Many people water bath can low acid foods, most outside of America, but many here as well, including many Amish. People are so terrified of something that is rarer than getting struck by lightning, that they won’t can. But yet they use canned goods from the store and a few times those have had botulism. The best reason for canning is that the food is healthier and usually tastes better than store bought. And water bathed probably has more nutrients because it’s not overcooked. I do both pressure canning and water bathing, myself. If you are worried about botulism in a canned food (low acid), just heat the whole jar in water before opening it. Also, yeast is generally a safe thing, study fermentation. White strings, cloudiness may not be appealing, but it’s edible. I eat it, if it’s not gross. Kombucha is gross.

No, you don't need gloves nor have to throw the jar out.😂

My Ahnt Gerty use to cold pack rabbits n squirrel n you come eat bones n all they were great she had to back then she was bourn around 1900 that's when my grandmother was bourn n she taught meet so much in trapping hunting n canning

@kuhinjatanja

How about amish community? They don't use pressure cooker, they canning everything that they plant plus meat. We don't hear that they get sick and died from boutulism.

Thank you for this recipe.

Excellent video on how to do canning properly and how to avoid spoiled foods. Thanks for sharing!

Hi, I canned today two jars of tomatoes, after processing the jars, I took them out of the boiling water, and they had lots of bubbles, like foaming bubbles and they go to the top of the jar, do I have to throw it to the garbage or I can use them like in a soup or something, I just made them today, they are still hot, what should I do?

1. Many years back I did water bath canning of peaches and followed the rules to the best of my memory. I had new jars and lids. I used ascorbic acid as instructed to keep the fruit fresh. I think it was only 1 - 2 weeks and the fruit began browning in color. Did I do something wrong. I believe the seals were intact on most of the jars. 2. I canned with used lids. If the seal is intact and no signs of spoiled food, are they ok to use? 3. Also, I am canning drinking water. The instructions say to bring to a vigorous boil, then put the lid on and do a gentle boil for 20 minutes. I'm waiting what seems to long to boil - so I put the lid on. Does the lid timing matter? Maybe heavyweight pots take longer to boil. Thank you. 4. In the past vegetables were water bath canned. Why did they change this. If I cook the vegetables fully before canning maybe that would be ok?

I wouldn't use any artificial sweeteners including Splenda (sucralose). "Epidemiological research has indicated a connection between the rise in colorectal cancers, inflammatory bowel disease and dietary choices coupled with dysbiosis, potentially suggesting an association with sucralose consumption" (- Food Safety News). Just because you may tolerate eating it, doesn't equate w/ it being totally safe. Real organic food reigns!

I make the jam and the jelly with the peach skins. . I don't throw nothing away can't afford to.

I love the color of this jelly

She is good. Like the ran d om tips

Thank you, so many mixed messages on the net about waterbathing ect... One of the methods, (from Europe) add 3 tablespoons of vinegar to the jar. I tried that with some beef stew I made, ( new to canning) now I'm worried about the food I canned.

This video is so full of misconceptions and information about other countries that is just plain wrong. Thank you for the info on botulism though!

Great video! Question: is it okay to place my jars of tomatoes in the water bath before the water is boiling? I guess my concern is that water from the canning pot could enter the jars.

Great video. Is it ok to preserve dried foods in canning ..? How long will such items like flour, dried pasta, rice etc have shelf life.?

Thank you so greatly for this video! I couldn’t figure out why I kept having failed seals on my gaskets. I discovered yesterday that I was sent the one time use gaskets in 2022 when I originally ordered. It was as simple as an email with a screen shot of my original Order and a pic of some of my gaskets showing their color. Harvest Guard responded the same day and a replacement order was processed today!! I never would have known and would have struggled forever till I gave up. I appreciate you!!

I've been seriously thinking about learning how to preserve foods. I just don't know where to start. I think in this day and age, with the economy being as unstable as it is, this may be a good skill to learn.

You said botulism is already in the food when you can it but yet you're overly excited about not getting botulism spread in your kitchen when you find a spoiled can. I don't understand

I probably should not have eaten those peaches last night. Mom put them up in 1982. They were more brown than orange. I put them on my pancakes, . . Ate half the bottle.😳

I live in Thailand. Just got a Dutch buck and a Rex doe. Temperatures in the cool season averages 32 degrees C. At night, with fans, I can get it to just about 29 C. They get ice bottles too quite a lot. Am I sh1t out of luck for breeding? I read that they go sterile temporarily after 5 days over 28C. Thanks.

I've come to the conclusion that my thermometer just isn't accurate. I can never get it over 217° when making jam.

Kadaknath breed.

I had a small farm with chickens also in the wilderness. Mine were just as loud as yours. I take it as a sign they are very happy chickens :) Great information, thank you!

Thank you for sharing this wonderful recipe 😊😊😊