I water-bathed carrots, & yheyvturned iut PERFECT. I used chicken broth instead of water. It made the flavor of those carrots pop! One of the easiest canning projects I’ve ever done. ❤️
Is it possible you do a updated video showing you opening a jar and using them on their own and eating them or using them in a recipe. I would just love to see how they turned out after the fact 6 months later. They look wonderful and you can bet I'm going to make these come fall!! Thanks so much for the easy to follow step by step turtorial it is much apprecaited!!
I have had these on the shelf since we canned them and we are still eating them and they are still good! The consistency is like a cooked carrot, not mushy but not hard. I have not yet canned meat but I am planning on it this year!
Thanks for this! I was gifted a bunch of carrots and I was also gifted a water canner and I needed easy step by step process on how to do it. I don't have the money for a pressure canner so water bath canning it is. This is what they used to do back in the day, right? Thanks again!
What would be the water bathing time if using smaller jars, i.e. pint jars rather than quarts? As a single person I would not want to open and have to use up such a big jar of carrots. Also can this method be used for other vegetables like green beans etc.
Yes, it can be used on other vegetables, but the water bath time does not differ based on the size of the jar and that is according to @makeitmake which is where I learned this method
Honest question: Can you explain the logic of a two hour water bath that is going to cause the carrots to be just as mushy as doing a 30 minute pressure canning for preservation? Pressure canning seems more efficient to me time and fuel cost as well as a guaranteed safety measure ? I personally don’t like canned carrots at all, because no matter how you do it they’re soft
I have only ever water bath canned as I just started my journey in it this year. I do not have a pressure canner nor do I want to invest into one right now as I am loving water bath canning. I like that either way cooks the carrots and then when you need them for a recipe or to just warm them with butter and seasonings as a quick side dish with a meal... you have options. But, if you dont like mushy carrots, which I am assuming you mean cooked carrots then thats totally perfect, just clean, cut and chomp LOL skip all the time of canning them.
@@selfsufficientmompreneur thank you for responding to my question I have been canning for almost 50 years now and I know botulism is a very real thing and I can appreciate that you put a little bit of vinegar in your carrots but because you are a new canner, I would highly suggest that you watch another RUclipsr called Rose red homestead for safe canning practices. There is an extreme uptick in botulism cases because of all the new canners out there since Covid and there is far too much renegade canning going on, and the results of it is deadly.. I am not saying that I am a purist when it comes to all of the rules put out from the federal government for sure and the Amish is a good place to turn for advice, but there is a science a healthy science to all of this, and I think it’s good to look at both ends and make your own judgment. Just some thoughts I wanted to share with you.
@@selfsufficientmompreneur I truly meant it sincerely , not with any criticism. When people start canning, they are building their future and their family so it’s best that we all do it as safely as possible.
I haven’t heard of a single case of botulism, not sure where this “uptick” is. I have a pressure canner and prefer water bath over pressure any day!! Back to Amish (Basics) is best For our farm. Thank you!
I am very new to canning. As in still have not done a first attempt but plan to very soon. Do you have to keep adding water seeing how the water is boiling for so long and tends to evaporate?
I bought a McSunley water bath canner for my canning projects, for $30. BEST decision l ever made. I’ll never pressure can. Every canning project (dry beans, beef, chicken, jams, & veggies) l did, turned out GREAT.
I'm going to jump in here and say no; carrots are high in ph, and need to be canned at 4.3 ph or less, or botulism can grow in oxygen-free environment; a pressure cooker is better for high ph veggies, but if you're water bath canning, you must do it for two hours if you include the apple cider vinegar/white vinegar in the jar, or for three hours without.
I water bath my potoes tit the best ever raw pack it water bath three hours ti a boil I add one spoon thank the skin off ! There lady on RUclips makeitmake she water bath everything and it amazing ❤
If I had a pressure canner I would use it but I don't, so I just do it this way. It works just the same, seals the food to preserve it! Isn't it so cool that we can make and preserve our own food, if we truly want to? I love it!
There's no true safe way to water bath carrots unless you're pickling them. I say this out of great concern for you and those who watch this video. There really is true safety research that has proven that the ph is too low to safely preserve this way. But, I'm sure you've heard this from many many others. 😢
Ive used this from families passing down recipes! I share what works for us and the pioneers that only had this way to preserve food for hundreds of years before pressure canning came around. I will say if you or any others watching dont agree with this or feel this is a "safe" practice, please do not follow this video! I appreciate your comment 😀
I am sure that if you but tinned carrots or potatoes from the supermarket they are put into the tin with salt water and then cooked, a similar way to this.
Bull SH*T. All Europeans waterbath everything. They do not have the evil FDA restricting, lying, and poisoning their food like we do in the USA. Learn from others, not from evil corporations. Leave this young woman alone, and stop discouraging someone who is actually living the right way, the way God intended. You don't like it? LEAVE!
She made the disclaimer. And if you think for one minute that the FDA has our best interests, think again. They let big corporations poison our food, mislabel everything, and they are part of the globalists agenda. We as humanity on the earth nee to learn from each other. Not corporations run by evil elites! Why are you here? just to bitch? buh-by
If you don't feel comfortable with this method, please do not use it! We have been doing this type of canning for a while now, especially in my family and we are all alive and well. But absolutely, if you don't feel good doing this, by all means please DON'T!
Stop being a "karen", a complainer...leave this bright young woman alone, go somewhere else with your rotten-a** attitude. She made the disclaimer, if you would have been paying attention instead of looking for the bad in everything. We have one mouth and 2 ears for a reason. Sounds like you got much to learn lady
I water-bathed carrots, & yheyvturned iut PERFECT. I used chicken broth instead of water. It made the flavor of those carrots pop! One of the easiest canning projects I’ve ever done. ❤️
oh I love this idea with broth!! YES
Yes! I did mine with chix broth, too! They turned out excellent, & popped with flavor when l heated a jar of these!
Lovely thank you!!
You are very welcome!
Love it, short, sweet and well easy to follow.
Thank you
you are more than welcome!
Is it possible you do a updated video showing you opening a jar and using them on their own and eating them or using them in a recipe. I would just love to see how they turned out after the fact 6 months later. They look wonderful and you can bet I'm going to make these come fall!! Thanks so much for the easy to follow step by step turtorial it is much apprecaited!!
I just used a jar the other day and they were perfect! I never even thought to record it but I definitely can!
@@selfsufficientmompreneur thank you I look forward to seeing that video. I'll subscribe so I don't miss out!! :)
@@dreamdesign2022 once i use them I will post the link to the video here also! Thank you for the sub!
@@selfsufficientmompreneur thank you for the update :)
Great video! What is the shelf life and consistency of the carrots after opening? Do you water bath meat as well? Thank you!
I have had these on the shelf since we canned them and we are still eating them and they are still good! The consistency is like a cooked carrot, not mushy but not hard.
I have not yet canned meat but I am planning on it this year!
Thanks for this! I was gifted a bunch of carrots and I was also gifted a water canner and I needed easy step by step process on how to do it. I don't have the money for a pressure canner so water bath canning it is. This is what they used to do back in the day, right? Thanks again!
Exactly that! We don't have to complicate it. Im so excited for you! Let me know how it goes!
Informative thank you
Hi, what size are the jars? Is it same vinegar for 750 and 1litre
Does the vinegar change the flavor of the carrots?
What would be the water bathing time if using smaller jars, i.e. pint jars rather than quarts? As a single person I would not want to open and have to use up such a big jar of carrots.
Also can this method be used for other vegetables like green beans etc.
Yes, it can be used on other vegetables, but the water bath time does not differ based on the size of the jar and that is according to @makeitmake which is where I learned this method
Can you Water bath Lamb and if so what is the shelf life. Thank you.
Very good. Even i can follow that 😂
lol quite simple!
Wonder why u boil lids? What's the vinegar do?
sterilize the lids and helps them seal better. Vinegar creates a lower PH and increases the acidity of the food
Honest question: Can you explain the logic of a two hour water bath that is going to cause the carrots to be just as mushy as doing a 30 minute pressure canning for preservation? Pressure canning seems more efficient to me time and fuel cost as well as a guaranteed safety measure ? I personally don’t like canned carrots at all, because no matter how you do it they’re soft
I have only ever water bath canned as I just started my journey in it this year. I do not have a pressure canner nor do I want to invest into one right now as I am loving water bath canning.
I like that either way cooks the carrots and then when you need them for a recipe or to just warm them with butter and seasonings as a quick side dish with a meal... you have options. But, if you dont like mushy carrots, which I am assuming you mean cooked carrots then thats totally perfect, just clean, cut and chomp LOL skip all the time of canning them.
@@selfsufficientmompreneur thank you for responding to my question I have been canning for almost 50 years now and I know botulism is a very real thing and I can appreciate that you put a little bit of vinegar in your carrots but because you are a new canner, I would highly suggest that you watch another RUclipsr called Rose red homestead for safe canning practices. There is an extreme uptick in botulism cases because of all the new canners out there since Covid and there is far too much renegade canning going on, and the results of it is deadly.. I am not saying that I am a purist when it comes to all of the rules put out from the federal government for sure and the Amish is a good place to turn for advice, but there is a science a healthy science to all of this, and I think it’s good to look at both ends and make your own judgment. Just some thoughts I wanted to share with you.
Thank you very kindly for sharing @@donnastormer9652
@@selfsufficientmompreneur I truly meant it sincerely , not with any criticism. When people start canning, they are building their future and their family so it’s best that we all do it as safely as possible.
I haven’t heard of a single case of botulism, not sure where this “uptick” is.
I have a pressure canner and prefer water bath over pressure any day!!
Back to Amish (Basics)
is best
For our farm.
Thank you!
I am very new to canning. As in still have not done a first attempt but plan to very soon. Do you have to keep adding water seeing how the water is boiling for so long and tends to evaporate?
yes thats right!
Do you waterbath everything, I don't have a pressure canner?
Yes! I only have a water bath canner! Ive never invested into a pressure canner
Less expensive pressure canner at Walmart. 16 quart around $80 with tax
G. Sale, $10.00 pan lid wires! I got this....
@@glenirwin4718 wohooo cant wait to hear how it goes!
I bought a McSunley water bath canner for my canning projects, for $30. BEST decision l ever made. I’ll never pressure can. Every canning project (dry beans, beef, chicken, jams, & veggies) l did, turned out GREAT.
Are you boiling on full settings, or you turn it down to smaller settings ( but still boiling)?
..and can omit vinegar?
@veronikahorvath5087 3 hours without vinegar .
Needs to be rolling boil, not a chatter. So whatever setting that would be on your stove.
can you precook the carrots until there done and water bath for just 15 or 20 minnies
ummmmm im honestly not sure. I have only done them this way
I'm going to jump in here and say no; carrots are high in ph, and need to be canned at 4.3 ph or less, or botulism can grow in oxygen-free environment; a pressure cooker is better for high ph veggies, but if you're water bath canning, you must do it for two hours if you include the apple cider vinegar/white vinegar in the jar, or for three hours without.
TO WBATH CARROTS DO YOU NEED TO BLANCH THEM?
no! I did exactly as I shared in this video and they turned out PERFECT!
I water bath my potoes tit the best ever raw pack it water bath three hours ti a boil I add one spoon thank the skin off ! There lady on RUclips makeitmake she water bath everything and it amazing ❤
Yes and its so simple! The longest thing about it is the water bath! I love it!
Agreed! I love the “old ways”
Just pressure can. It’s low acid food and this is what the USDA says to do. And it doesn’t take anywhere near two hours or three hours.
If I had a pressure canner I would use it but I don't, so I just do it this way. It works just the same, seals the food to preserve it!
Isn't it so cool that we can make and preserve our own food, if we truly want to? I love it!
There's no true safe way to water bath carrots unless you're pickling them. I say this out of great concern for you and those who watch this video. There really is true safety research that has proven that the ph is too low to safely preserve this way. But, I'm sure you've heard this from many many others. 😢
Ive used this from families passing down recipes! I share what works for us and the pioneers that only had this way to preserve food for hundreds of years before pressure canning came around.
I will say if you or any others watching dont agree with this or feel this is a "safe" practice, please do not follow this video! I appreciate your comment 😀
I am sure that if you but tinned carrots or potatoes from the supermarket they are put into the tin with salt water and then cooked, a similar way to this.
Not true
Heck I have even can butter lol am I still alive 😮
Bull SH*T. All Europeans waterbath everything. They do not have the evil FDA restricting, lying, and poisoning their food like we do in the USA. Learn from others, not from evil corporations. Leave this young woman alone, and stop discouraging someone who is actually living the right way, the way God intended. You don't like it? LEAVE!
Its not usda approved.
thats okay! To each their own. If you dont agree with the technique, please do not use it.
This is true, but there are millions of canners throughout the world who can this way, without the approval of the USDA.
The USDA is for sale to the highest bidder. Take a look at the changes in the food pyramid and the ag lobbyists in recent years.
She made the disclaimer. And if you think for one minute that the FDA has our best interests, think again. They let big corporations poison our food, mislabel everything, and they are part of the globalists agenda. We as humanity on the earth nee to learn from each other. Not corporations run by evil elites! Why are you here? just to bitch? buh-by
This has not been safely tested. Please do t put other people in danger by teaching this.
If you don't feel comfortable with this method, please do not use it! We have been doing this type of canning for a while now, especially in my family and we are all alive and well. But absolutely, if you don't feel good doing this, by all means please DON'T!
Stop being a "karen", a complainer...leave this bright young woman alone, go somewhere else with your rotten-a** attitude. She made the disclaimer, if you would have been paying attention instead of looking for the bad in everything. We have one mouth and 2 ears for a reason. Sounds like you got much to learn lady