Amish canning controversy LIVE!
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- Опубликовано: 27 авг 2024
- Thank you for all your support, comments and prayers; they have helped me to not be afraid anymore! I love sharing canning from all perspectives, cultures you name it! #amish #waterbathmeat #homesteading #foodshortages2023 #preservingfood
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I am a77yrs young and was partially raise on my Grandparents farm. My Grandmother never owned a pressure canner and had everything you could imagine canned. Prior to the gov in all their stupidly people have water bathed foods and lived😃 I believe the gov. Was to put fear into the people that home canning would kill you. One rule my Grandmother had if the seal doesn’t hiss when opened DON’T eat it Simple. Plus if it smells off ,DON’T eat it.
I agree with you about the government. What we have witnessed in our faces since 2019 proves it without doubt.
Yes, probably just as likely to consume botulism on fresh veggies as canned veggies!
I agree; it was likely a PR push from the canned food lobby.
Yes the US government does that for sure! Look what they allow in foods they say are healthy. They run a scam on the public. FDA, USDA are a joke.
Thats right!
You are Awesome and I enjoy your videos. I'm going to try your potato canning.
Totally agree with you and the Amish
For me it’s more reliable if it comes with generations of knowledge and experience
USDA, FDA REALLY???? They allow food coloring, MSG, etc in our food, why would I believe them??
Thank you for your courage in showing us this magnificent information ♥️
❤💯
Agrees. I don’t trust any of them.
In all my 37 years of life, I’ve not found information to be reliable, merely because someone with a higher education on paper, shares it….
In fact, some of the most reliable sources I’ve come to trust over the years, are people with very little/no public school education, but loads and loads of priceless hands on experience…
I’ve also lost almost all trust for the government, and question their intentions on nearly everything…
I appreciate you sharing this generational knowledge… I feel I can better find my comfort zone in canning, when ALL methods are presented. Choice matters!
My wife and I lived in Mongolia (yes, Mongolia) for 17 years. We had a farm where we supported the orphanage we operated. Our Mongolian workers taught us how to water bath everything. There were no pressure cookers there in the countryside. We now see that this seems to be the way many of the Amish can. It's also the way many of the 3rd world nations we have lived and worked in can their produce and meats. So to hear that what we learned living overseas, is what has been done with many of the Amish communities for generations is most interesting to us. THANK YOU for your hard work, your teaching, and your wonderful videos. My wife and I are in our late 60s and learn something new from you all the time. Keep up the great work. God bless you! :) :) :)
One of my best friends currently lives in Mongolia! They are in missions. Thank you so much for sharing this.
It is great to hear that there are other places that can stuff too other than the United States and and the UK and certain European countries.
When I mention canning to people who are of Hispanic descent they seem to not comprehend that you can prepare your food and can it to save it for a later date. Had two Mexican ladies who were amazed that I had canned salsa verde and various tomato based salsas. I would like to can some tamales like the ones that you can do in the grocery store. If all goes well this summer I will be canning what is considered a delicacy South of the Border. It is called "Huitlacoche" in Spanish. Here in the states we call it corn smut and it is considered disgusting.
My in-laws are also amazed that I will can "Recaito" and "Sofrito"; which are considered mainstays for Caribbean cooking.
A lot of us i Europe don't have a pressure canner 😂😂 we water-bath can our things or freeze it .. and we still live 😉😉😉😂😂😂hurra ..
I think when pressure canning came ,it was important for the government to make one book and one guideline that everyone could follow and be safe , you always have to make books so even the weakest link can follow and still be safe in eating the food .. now it a new time ! ♥️
I LOVE the Amish canning video. Don't let people get you too down! I appreciate these videos very much! Thank you for your work!
Btw it has always been controversial for us old people that have WBed. You and Pamela handled this beautifully and honestly. I posted your channel in our Vanilla Coop after your first Amish video. I want people to know how to WB in case they don't have electricity one day, for them to totally disregard it, is only hurting themselves. Hugs
Exactly!! I will still can how I always have using both methods but I am glad to learn more about just using the water bath method. Just incase I might need it one day.
Well, I can tell you this: If one is Amish, this is not "rebel" canning, and it is not a "controversy".
I have been curious all my life about how the Amish and Mennonite folks do things. Thank you for your very important contributions to our general knowledge base on this priceless traditional information.
God Bless you, and all of us as well.
Hi from South Africa! Aside from high sugar and high acid foods, canning is not popular here and pressure canning is unheard of. But I am wanting to preserve more food and I'm learning all the canning knowledge that I'm able to. I'm so grateful for finding your channel. Being able to can potatoes, carrots, beans, pumpkin will be such a blessing!
Here's a tip as for reusing jars. The 24oz. Classico spaghetti sauce is a mason jar and standard lids fit perfect. My mom used mayo jars back in the day but I don't think they make mayo in glass anymore.
Where I live in the Caribbean we still get boss jars with mayo.. Also we only get whole type lids.
Don’t be scared. Tell us. I’m tired of the scare tactics that everyone believes just because they come from “educated” people. That doesn’t make them true, it makes it taught.
If you ask Monsanto company the proper way to deal with weeds in the garden, you know what they will say. If you ask a doctor what to do when sick, you know you will get a prescription…..
Education does not mean good or true or the only way.
Let your viewers decide if they want to follow and give all the information that you feel lead to give. Most of us already know just from common sense that the way the US says it has to be done is not true.
SOO. True!! Old saying, just because someone is book smart, doesn't mean they're smart! Pam at rosered is one of a small percent that is the exception. I know because I have a sibling that thinks they're smarter because of degree and is a college professor. Except when they were in high school, I was the tutor. So guess I'm not as stupid...lol.
@@ljtminihomestead5839 😂I have one of those sisters too. She likes to be referred to as doctor, but I can’t bring myself to ever say that because I grew up with her.
hello 😁 I'm Yasmin and I live in England. unfortunately alot of people from outside of the us get negative feedback when we show how we can and have caned for hundreds of years .. this is probably why it is not shown on social media, RUclips ect . pressure canners are not a thing really outside of America and if we wanted to we would have to import them. we typically waterbath everything and always have X we use lug lid jars , not mason jars. re use shop jars ect 😁
Amish food is AMAZING! I trust THEM more than the usda
My grandmother water bath canned all her vegetables except pickles back in the 50s-70s. We ate a LOT of canned food and we never got sick. Her pickles were hot packed and NOT PROCESSED. They were so good. Crisp and flavorful.
I never water bath my pickles either just hot jars and boiling brine. The best pickles ever always crisp, my kids love them.
I must say that both you and RoseRed (Pam), handled this topic with respect, grace and honesty. I love both of your channels and have learned so much from the both of you. Your love of sharing information is based on a genuine desire to help the canning community. Thank you for enduring and pressing on. Can I recommend that you do a totally separate video on the Amish Canner because no one would ever know or see your demonstration and explanation unless they watched until the very end since the title of the video doesn’t indicate the review. Also, can you double stack pints in the Amish canner?
She said you could double stack 8oz jars which are 1/2 pints. It doesn’t look tall enough to double stack pint (16 oz) jars with enough water to cover 1-2” over the top.
Rose Red Homestead, the channel that called you out, she's very particular and scientific about canning. The bad thing is she's determined that her way, "proper" canning, is the only way. Obviously that's not true because people were canning long before the pressure canner came to be. I wouldn't sweat it at all. I find the Amish ways quite interesting.
I shop Amish stores .I always ask the ladies do they water bath everything? Some do, some don't. It seems most answer 3 hours water bath time. I knew it must be possible. Because we haven't always had pressure canners. So I am so happy to find your channel. Thank you so much.
My mom told me she remembers my nana and big grandmas water bathed beans and other vegetables. I told her she must've misunderstood and that my grandmother probably was using a pressure canner. Nope! My mom remembers right. They water bathed everything. No meats though that I know of.
Hi Sonshine :-)! I recognize you from other primitive skills channels :-). Glad to see you here!
God Bless us all
Love watching your videos 🥰
@@RunninUpThatHillh in europe people still do that. They water bath everything. Green beans, peas, tomato sauces, everything. And they keep for years.
@@RunninUpThatHillh I have watched videos from Azerbijian. They waterbath meats for 5 hours. They are not covered with water either.
My family has been water bathing for GENERATIONS, most people that act controversially didn't have that growing up so they are arguing over things they have zero experience with. Doesnt make it WRONG. Nobody died in my family from water bathing meats.
Do you have a recipe for canning ground beef! Not sure if I did mine right.
Ok Skipper...Thank your Amish friend for sharing her recipes and know how with you so that you could use this platform to teach us. Most people have had family members that did it the old way for centuries and they lived to teach the next generation. Keep on shining!
You really are special. I love your response to the controversy about your video. I love that you did not feel the need to say anything negative in response. Please don't stop the videos! I love them
I was raised by my Mother who Water Bathed everything. I don't remember her canning meats. My Grandmother on my Father's side was German. She Water bathed everything too! Even my Father canned, and was an excellent cook!
Please don't get discouraged. Many people were taught to fear anything that wasn't in the Government's recommendations. There were ways to tell if something was "Bad"! That might help if it were included in a future video. If the lid didn't seal, if there wasn't a hiss when the lid was taken off, or if there was an odor or discoloration of the food. Throw it away!
GOD bless
I made quince preserves and marmalade last year,
Before I opened the first jar I hadn't heard about if they're discolored,
That you're to throw them away.
We've been eating them since then, and nobody's gotten sick,
they were sealed well,
I don't know why the tops a little discolored
Botulism doesn't live in sugar and preserves and some jams do get discolored. Perfectly good to eat.
@@deanasnarky3903 Not everything falls into that category. Jams and jellies may turn darker and are perfectly fine. I always suggest that people do some research on this type of thing. Don't take any one person's word as to whether or not something is good OR bad. If you are in doubt there are lots of resources available to you. Call your local extension office. They have a lot of knowledgeable people. They are usually associated with a University, more knowledge. They can also refer you on to someone else who might help you. The Extension office may also have classes that could benefit you. I took a Pickling Certification class that would allow me to sell my pickles and other items, legally in our state. It was a great class and I found out a lot of interesting things.
When I'm interested in something, I usually do a lot of research on it, before I decide to do it. GOD bless
@@rachelj4970 I wasn't speaking about jams, jellies, or sweet things. I guess I should have clarified that. Sorry for any inconvenience. GOD bless
The lady that “broke down the science” said “it’s not a certain temperature that kills the bacteria. It’s the relationship between temperature and time”, which is true. Then she went on to trash the statement she made! What nobody is saying is what the USDA did was to “Standardize” canning by encouraging pressure canning for short periods of time. The addition of the higher pressure cuts the times down considerably. Since pressure canning does push temps slightly higher and adds oxygen extraction, this allows for safe canning that’s easy for everyone to do. It’s not the “safer way”. It’s just a quicker way of getting to the finish line.
MAKE IT MAKE Back in the pioneer days they didn't have canners or jars and lids like we have today. They preserved in Crocks and jars with cloth tied on the top and stored in cellars and spring houses even snow in the winter. My sister and I were talking about this on Saturday .Our Mom raised 5 kids and in the 40's she canned on an open fire in a galvanized Laundry tub outside .We ate in and are alive to tell about it.
Waterbath canning has been in our family for generations! ❤
So Awesome that you have this treasured information available. THANK YOU
Hi , just wanted to say love your channel and your videos. My mom raised me with water bath canned food . Mom cam from a family of 6 . Her mom came from a family of 10 . Nobody died . The Amish have been doing it for generations as well , proven track record . These heifers that are giving you grief, tell them take a long step off a short plank . You are doing a wonderful job , and I for one ask you to continue with your video series on amish canning . Please don't let them stop you . Stand your ground . I wish you and your family a safe and blessed 4th of July.
Warmest Regards
Terry Lembke
I water bathed potatoes when you first came out with it. I opened a jar to make potato salad in July 4th and they were EXCELLANT! My daughter is a potato connoisseur and she was shocked how good they were. I wish I could share a picture. Thank you so much!!
Hi sweetie. I am so grateful for your Amish canning education. I hope you continue. I look at it this way if people don't like it they can not watch it. I however appreciate very much the education from these precious people that have proven their method works. Thank you sweetie I hope you don't give up. God bless you and your family. I am new to your channel.
I really appreciate the way they can . i was taught by a young Minnonite lady when i had 3 children and no help and she taught me some things.Thank you.
I love your Amish canning video.My grandma canned that way.It wasn't until the late 80s before my momma got a pressure canner used it one time and never used it again.
I actually watched the Live...Amazing! Just a side note to people that are a little afraid of eating water bath food, all you have to do is when you go to eat those foods, just pur them in a pot and bring them to a boil and simmer for 10 minutes and then it's safe anyway. Don't throw it out! Just bring it to a boil for ten minutes and you'll be fine!
Doesn’t it defeat the purpose though. We need to throw off the fear-monger oh! It’s of the devil and I’m not exaggerating! Boiling will kill the nutrients and all the probiotics which are so beneficial!
Thank you for this assurance, I water bathed several things this past year and got a bit nervous about using them although I use my tomato sauce, pizza sauce and crushed tomatoes it's mainly the meat I worry about.
I think it’s a great blessing that your bringing this out. Your not doing anything wrong except reminding us there is another way. A way older before pressure canning which really isn’t that old. Good on you for sharing the way it was and is done so it can be done the right way. Amish seem to be doing alright and my grandparents lived long lives
Came over here after that 1870 homestead sent us. I am a fellow Mennonite. My gma and mother in law taught me to can green beans and stewing beef in a water bath canner. But after getting more into canning I got so scared so I did buy a pressure canner. But we never got sick 🤷♀️
As a teacher, there are multiple intelligences. ALL have value. You’re teaching us a huge skill. You’ve trial and errored, tested, and shared all this knowledge. Know thy weaknesses and modify to assist. I struggle with numbers. I rewatch videos over and over tho keep checking that I’ve written down the correct numbers in recipes. Be proud of the intelligent, kind, and loving woman you are. You are awesome and authentic ❤
The internet is craaaazy! There's the algorithm, plus your channel was shared in my canning rebels group, everyone came over.😂 Haters back off!
I have reused store bought food jars for years, also reuse canning lids up to 5 times, just depends on the condition of the lids. But loving the ideas that you are bringing.
I own a pressure canner. Never used it for pressure canning, I do however use it for water bath canning. My daughter bought it for me about 8 or so years ago, because her Facebook group said water bathing is dangerous. I told her if it was dangerous no one would be alive today because that's how it's always been done until pressure canners were invented a decade or 2 ago. Lol. Cracks me up the stuff people believe.
Keep going with this! We all need this knowledge and skills. Some won't realize they may need this!
Sooner than we may realize, I really believe. 🙏🙏🙏. That's why I'm so grateful for this!
Love your refreshing channel. There will always be controversial opinions. But that is what makes the world go round. They do it one way, and others have their own ways. And each of us can decide which way works for us. People was canning before pressure canning became a thing. And they survived. Be willing to research and learn all ways of canning and food preservation. Some cure and hang meat. Some salt cure. There are so many ways. And I am enjoying watching them all.
I used pickle jars every year. I reuse them and the lids with them also
Thank you for that info. USDA is a crock of crap. I do the opposite of what the government tells me to. They don't have our best interest in mind. Love your great info.
My Mother canned with a Conservo that she sat on the stove burner and she would process green beans for 3 hours. There was a few inches of water in the bottom and two sets of wire shelves and would hold 14 quarts. She would can everything in it. It had a tube that ran from the water in the bottom up the back corner to a little cap that would let off steam. It didn’t have seals on the two doors. At one point she had 2 and would get 28 quarts.
* I just googled Conservo and the ones on eBay are dated 1915.
it's a better live when your being real and your normal self. ty for talking about the controversy and defended the methods of the Amish . what a great idea to share with us. we need to prepare for the coming stress of our Nation problems. good job
I am just sooo glad I found your videos. I totally trust in the Amish recipes & you 😋. Thank you so much.
I'm a new subscriber from Oklahoma and I LOVE listening to you about the Amish canning because it's another amazing way to learn from other ways. PLEASE PLEASE DON'T ALLOW OTHER PEOPLE TO MAKE YOU FEEL BAD OR SHAME YOU FOR SPEAKING HONESTLY ABOUT THE UNIQUE DIFFERENT WAYS THAT PEOPLE HAVE BEEN DOING THIS WAYS TO PROVIDE FOR THEIR FAMILIES FOR HUNDREDS OF YEARS!! PLEASE JUST CONTINUE DOING EXACTLY WHAT YOUR DOING BECAUSE NO ONE SHOULD EVER BE THREATENED OR INTIMIDATED BY SHOWING THE M-A-N-Y DIFFERENT WAYS OF CANNING FOOD!! I think it's incredibly IMPORTANT for ALL of us to learn the many ways to help prepare and keep feeding our families. KEEP UP THE GREAT WORK AND GOD BLESS YOU ALL 🙂🙂
Please don’t scream your opinion by capitalizing so many of your comments. I promise I will still respect every word. Blessing to you and yours.
LOVE LOVE LOVE the Amish canning series. I'm an Australian living in Germany where water bath canning is the most common method of preserving available. I found my water bath canning kettle appliance in a charity shop and a box of 16 jars with lids from our equivalent of craig's list for free. I'm excited to can some ready made meals like beef stew and chicken soup. Germans seem to only can fully cooked meals for at least 3 hours to help ensure that all bacteria are dead.
I'm really excited to learn what the Amish are doing. Thank you and be brave...
This is amazing. I watched canning videos 2 years ago and it scared me too much with all the safety chat. I know we have to be safe but reading so much about generations and communities canning without pressure gives me more hope.
Thank you so much for the Amish post on water bath canning. I understand all the safety issues Rose talked about and I enjoy her Chanel. But I know many people water bath successfully. If it's too scary or just not for you. That's okay. I haven't canned for close to 40 years. My father-in-law loved to garden and I loved to cann. Anyway I am glad you put that out there. I'm now gardening and that was a great refresher.
Happened on your channel this morning. 3rd video I am watching. I am 66 and just decided to start canning. Need all the info I can get. You have a lovely heart. Love seeing young people being so humble. Don't let the Karen's get you down.
Hello, I'm from Germany and we've been preserving in a water bath for 100 years. Nobody here has a pressure canner (very few have ordered one from the US). You can't buy it here. I've been making preserves myself for 35 years. I use the Wecksystem and twist-off glasses. And all only in a water bath.
My mother was from the Artic circle...they water bathed everything as did my grandmother and great grandmother...as you stated for well over a 100 years.
I wondered about that!
@@justanotherday17 did their foods freeze in the jar?
Where can we find Amish water bath canning recipes?
I find their recipe box within the community. And sometimes I can find their books in their stores. I’m not sure where else to find Amish water bath recipes. ❤️
Please don’t let people discourage you. This is a great video series 💕
Absolutely love the Amish canning videos. I am looking forward to seeing more from you. I am especially curious about water bath canning dried beans. Thank you for what you are doing!!!
I’m loving this whole discussion.
My Grandma aunt and Mother water bath everything. In Germany, Italy, Spain ,France for hundreds of years
Omg! I just bought a canner. Now I know what my birthday gift can be from my husband.
It's refreshing to have someone talking about real life.
As a child was cooped up all day canning with mom. Hated it and shelling stupid peas. Swore never again. And here I am at 60 canning all over again but this time Loving it
My grandmother and mother never pressure canned anything. You KNOW if something goes bad. Usually a bad seal or cracked jar is the culprit, which wasn't often. We never got sick. That was before GMOs, most herbicides etc. It taked 4 big sugar laden apples of today to get the nutrients from one small real apple from back then. Until they changed the chromosome count in wheat when I was young to speed up the crops, it didn't bother me at all. Bread tasted like bread then. I was watching Deep South Homestead as usual and YT recommended your Amish Canning Video. I was so excited to see this so subbed.
You may not have a degree behind you, but you are a warehouse of knowledge. God Bless you, and by the way you are stunning!
MAKE IT MAKE P.S. In order to water bath can food with out an Acid ,you use a Pressure cooker. So Vinegar or lemon Juice is their acid. Lemon Juice ,vinegar ,and salt is the preservative .
Being in the uk i have no acess to pressure and most of what i want to preserve is needing pressure canner so been looking for videos like these for ages as have limited space in the freezer. So please keep them coming
I really enjoyed your first Amish canning video. I haven't had a chance to watch the second. I also watched Rose Red Homestead's discussion of your videos. I enjoyed ALL of them and found ALL of it very informative, and it's helpful to have as much information as possible. You were very clear about the fact that the Amish method goes outside of USDA standards, and you were also clear about the fact that if people want to try the Amish method that it was an "at your own risk" endeavor, and people were assuming responsibility for themselves if they pursue Amish canning methods. We've not heard of any mass deaths in the Amish community either...so there's that.
But on the other hand, I really appreciated Rose Red Homestead's discussion and bringing the science to it. She was very fair and gracious in her discussion, and she brought a different perspective to this topic. There is nothing wrong with having as much information as possible to make the most informed decision, and that way people will make the best decisions for themselves.
When Rose Red Homestead went through the science, she addressed the fact that food handling practices have improved over time, and that may be one of the reasons why water bathing everything has worked effectively for many people. She also made the point that there may not have been the botulism agents present to grow in the jars.
I was thinking though that if one was to try to adjust the time in order to find a happy medium between Amish & USDA standards, the finished product might be altered and so overcooked as to be very unpalatable. I also had the thought that if you had to try to keep the full boil going for 9 or 15 hours, that could be really tedious.
I'm new to all of this. I'll probably stick with the books to start with because I like having a recipe to work with, but I have to say your friend's water bathed potatoes are tempting to try. They were beautiful!
Thank you for sharing! I appreciate you! ❤️
Excellent reply!
I also like Rosered and her science explanations. But she’s also 5000 feet above sea level. I’m down here at 600 in Alabama. Can erthang 😂 Do every canning method to find out what’s best for you and your family. 🤗 Jerah
Rose Red Heart also said as long as we know and understand the principles of canning it’s a personal call.
@@debracrews5216 Exactly! Once you understand the hows and whys you are well on your way to making a proper decision for yourself.
Just found your channel last week & I love your content. You’re such a sweet & genuine person. Please don’t let the backlashers get to you. God bless.
i feel its something which should be bought out to "modern" people, some channels i follow from over seas only do water bathing with EVEYTHING so i was happy to see that it is still carried out in our western society
I loved your Amish canning video!! I did chicken last night and will be doing potatoes this weekend. Thank you so much for all your research and sharing with all of us.
Rose Red Homestead took a math equasion to show that the length of time is determined by altitude. She showed that that most Menonite/Amish communites are at the elevation that the 3-4 hours works. But if you were at higher elevations you need to go much longer and that is where pressure canning becomes maybe a better canning. I love learning the old way and the way most Europeans preserve food. Don't take anything personally that people are saying.
I vacuum seal any and all dry goods! food saver and Brake bleeder! A break bleader can be used easily. When pressure stops while you are pumping, the jar is sealed, just as regular canning. Use cupcake liner at top of jar, so stuff does not get sucked up in hose. clean rim like normal before you start!!
Oh my gosh you are such a beautiful person! So glad I found your channel. Yes it's hard to balance preparing and being responsible and trusting in the Lord to provide all our needs. I love the realness of this whole video! So much fun. Feels like being over for a real life visit.
Hello Elani,
I wanted to let you know that I have thoroughly enjoyed your channel.. I think your Amish series is what makes your channel stand out above others.
Your channel is my favorite to watch. I'm always intrigued with how they did things during the depression time and with the Amish. I think people would be a lot better off if we all practiced some of these old ways. It gives us joy to learn from the past.
Also, it is evident that you love the Lord and that is beautiful that you are a testimony for Him. I will be praying for you as you continue on.
Melissa
My grandmother water bath canned everything on a wood cook stove, including meat. Neither my Mom nor grandmothers even owned a pressure cooker. My parents both grew up without electricity or plumbing. Yes, I do (usually) follow the guidelines by my choice. But I save used glass jars & lids because I don’t know if things will always be this way. It’s good to know alternatives and have options. As you said, each of us canners make the rules for our own kitchens. I think you are handling this subject in a fair, reasonable, and informative way! I heard about you first on HT’s video but I came to subscribe after Rachel at That 1870’s Homestead gave you a rave review. Glad to be a new subscriber to your channel. God bless!
You are a blessing young lady.
There will always be people who take it upon themselves to enforce the "rules" from the "authorities." There will also always be the rebels who just go ahead and do it their own way. Thanks for being a voice of reason.
Thanks for the information. We need it. Sorry for the grief from ridged people. The plain people get this so who can blame them for standing apart.
Please don't hesitate to share your knowledge on the basis of someone else who isn't capable of thinking outside of what the government spoon feeds them. I understand it's hard to get past what some people say. Those of us that matter, don't care and can make our own decisions. Those that care don't matter and can move on. ❤️ Thank you for sharing you with us!
I absolutely love 💘 your experience and want to learn more of the Amish way! Love 💜 it! As far of backlash, blow it off. There are many who love your channel, think of us 🇺🇸 ♥ when you get discouraged. Keep your head up! Also, i wanted to comment on your lack of education, I do have a degree BUT, don't let someone with education fool you. Just because they have a peice a paper that says they had a degree, they still can be an educational idiots! I prefer someone who is honest and has the true experience any day!
Thank you. I'm impressed. Glad you got rid of nasty people, rather than be crushed.
Love how real you are! Love your relationship with the Amish and Mennonites! I have cousins in Utah that are Mennonites. I live in Florida so too far away to visit often.
Education is life skills, you have them in abundance. Pressure canning is not a thing here, I believe they can be imported from America. Anyway it’s always been hot jars hot filling or water bathing using whatever jars are available, everybody saves jars 😊 Been doing it for generations, it’s really obvious when you open a jar if it’s bad.
Keep going, your doing a great job ☺️
Hello from Canada , love the water bath one we growth up that way and we all make it very well. keep doing it and teach the young one and its good that you tell them to do their research from the past way ......🙏
I LOVE your channel. I just found it. Thank you so much for the Amish recipes. This is how things have been done for generations. We should preserve this wisdom.
I will definitely be watching these videos. I love Amish content.
Thank you so much for sharing this important information so that ANYONE can can.
You seem like such a beautiful person with such a pure heart.
Hi from the Uk, I’m just starting my canning journey, and I’m so pleased a clicked on your videos, I’m hooked xx thank you for so much help, I’m learning so much from you , and I love that you keep it real 😊
Hello from milton fl...love u so much, you've taught me so much, love wb/ over pc.
Yes, I asked my grandma and she used to water bath almost everything. She said it takes more time but, my Grandpa was an oil well driller and they always had plenty of natural gas. My mother remembered when my great grandmother switched from her wood cook stove to a gas one when she was about twelve. I have added a wood cook stove to my kitchen. It has not escaped me the need to return to these methods. I would definitely use the spout for the water bath canner to fill my sink to wash my dishes or add to my cast iron tub for a nice soak after a day of preserving.
Thank you for showing people how to water bath Canning. I've been doing it made of my life, I'm 73 THANK YOU
I'm confident and comfortable moving forward with water bath canning. Thanks for the great information!
Would love to see a Amish cook book put together from your friend Susie with the recipes you have been filming and how they use them. Been watching your videos to learn as much as I can and you have inspired me very much, for that thank you😊
I have canned green beans and okra the Amish way for years. My father would always ask where I got fresh green beans, They last for years. We love them. Anxious to try the potatoes and other foods from your Amish canning series. especially the pasta items. thank you so much.
What is the recipe and time of waterbath canning the green beans thanks
An outdoor propane burner would work well for this and good to keep on hand for emergency power outages, camping, preparing large batches of produce for freezer, cooking for large crowds, etc
You are great and any time you swim against what " they" say you get negative comments. Great of you to handle this so well.
I just finished watching that video with pam and I have watched her for awhile but I always wanted to wb everything but I didn't know how. So so happy you are putting it out there. In the summer I live in a camp off grid. Now I feel comfortable wb my harvests. Thankyou so so much. You have really helped me tremendously. Please keep it up
I love all the Amish canning methods and have recently canned all the Amish recipes that I can find. Each one is wonderful. Thank you so very much.
Melodee in Minnesota
I have water bath canned a roast beef dinner with carrots, potatoes and onions back in 2011 and it was awesome. Im from Michigan BLESS YOU for doing this.
So sad I missed the live! Thoroughly enjoyed it and live your new Amish canner!! It can do SO many other things too! Love your channel! Keep up the amazing videos!! 🙏🏼❤️
I had never heard water bath referred to as Rebel canning. That was the only way before pressure canning.
When my grandmother made jelly / jams she did not water bath them or pressure can them. She hot packed them. She also put wax on the top of the jar and then put the canning lids on along with the rings. The hot liquid still sealed the jars. After they sat for 24 hours she took off the rings and anything that didn’t seal would be put in the fridge and used first. The wax was a double seal just in case the lid didn’t seal.
I was recently gifted some of the jelly jars that don’t have threaded tops. I have no idea how to use them.
New Subscriber😊. I have always wondered what the real difference is between pressure cooking v. water bathing….and after living in Germany 🇩🇪 for the last 2 1/2 years I have been able to learn so much from my landlord about water bath canning.
I am really enjoying your videos and would like to encourage you to continue on just as you are. I watch several people to learn about canning and food preservation and each one is different. I respect all the time everyone puts into creating these videos for people like me. The channels that I love the most are the ones where the host is just themself, explains and shows us their methods. We are free to take or disregard any information given, so that burden is on us, not you. Please keep sharing and remind yourself that there will always be unpleasant people and try your best to not read their comments. The rest of us love you!
Hola, from New York City😊. Thank you so much for your sharing your personal gained knowledge with us. I totally understand that ALL those who share their" personal knowledge " do so with an open heart. As you stated " it is our choice " to take what we like, or not. You're not responsible for our choices. I just turned 66 and started learning about canning and canning 2 months ago. Better late than never. Gracias🙏
here in the UK, my friend waterbaths and she screws her lids on slightlytighter than finger tip tight, waterbaths a inch over the jars then when they come out of the waterbath she screws them as tight as she can. she also does this on a glass top with commercial jars x
Oooh some of us like to live dangerously! 😂 I'm teasing.
Just be unapologetically you lovely lady. I pressure can but don't follow the USDA. I follow the people doing it for generations. There will always be haters. Please never change or let it dictate to your audience. Much love from Western Australia.
I absolutely hate pressure canning. I always felt that water bath canning is the way to go. There's another channel here on RUclips called 'Melissa Mir' she water bath cans everything. I'm a rebel canner thru and thru!