I'm sure you will get a slew of comments disagreeing with some of the canning tips you shared in this episode, so I wanted to take a second to say that I think everything you said was spot on! There is no reason to take unnecessary risks, especially with the health of your family. Thanks for your diligence!
Not many people are into canning this side of the pond, so all I can say is thank you as I have learnt more from watching your videos and how to get things done safely than elsewhere. My new canning kit arrives from the USA soon, All American and looking forward to going large batch with more jars and wider range of food! All the best from your viewers in England
I have always had a problem with siphoning, always a hit or miss. Your explanation seemed to make perfect sense, so I tried it today. I canned 52 pints of butter beans today with only one jar siphoned to 1" below the recommended head space. After the canner came down to zero pressure, I removed the weight and loosened the thumb screws. I let it sit there for 5 minutes, then I twisted the lid and let it sit for a bit longer. I could hear the ping inside the canner. After about 10-15 minutes I removed the jars and they were perfect. I cannot stand food not being covered by water/broth. I have been canning for 10 years and you taught this old girl a new trick! Many thanks and Blessings!
Danielle Graziani Stone I can't stand food not being covered by water either. My pressure canner book that came with the canner says if the water is under the half way mark throw it out. I canned some quarts of Carolyn's beef stew and one of the jars is just a little above the halfway mark. Do you keep the jars you can that siphoned or do you eat it right away or do you just throw it out. I really want to get into this but sure don't want to make myself or anyone sick. So I guess what I'm saying is I know siphoning looks bad but the food is still okay to eat....right? Thank you.
@@Carol-ch9wj the recommendation regarding jars that have siphoned the liquid of is varied. most suggested is to either eat it immediately after removing from the canner or putting the siphoned jar into the refrigerator and eat within 24 hours. sometimes the siphoned jar can be opened and broth or stock added and then reprocessed immediately or not later than 24 hours. doing this however is not recommended after the first 24 hours as it's considered too risky and should not be eaten in this instance. reprocessing has to be done for the same time and pressure as originally processed for and end product could become mushy and over cooked and totally disgusting to eat. I hope this helps. Homestead Heart is also a very knowledgeable channel and most of the recommendations listed above are from Ball guide to canning and food preservation book.
old timer here, the county extension office, will test your pressure canners for free, all i do is take it up there and they will do this...good luck everyone, great video as always guys, god bless
@@ms.anonymousinformer242 Extension offices are departments located in local counties and universities. These offices are run by university employees and volunteers that are experts in local crops, landscaping, soil, gardening, pests, and more. Almost every single county in the United States has an extension office, and the offices are supported by state universities. So its an *extension* of the state university which offers services to the public.
3 years later. I needed a quick refresher, just a double check, reminder, so I skipped to the mains. I gave up on our extension for checking guage in this very citified (wannabe) rural community. Cannot find a testing site!! So I bought the jiggler and I'm soooo happy to have that back. The sound is comforting to me. Will be back for the chit chat later. I love the chit chat.
Two years later, just bought my first pressure canner! I really appreciate that you explain the 'why' of the rules and tips. I learn best that way so I'm loving learning from your family!
I just bought my first pressure canner too! Hubby and I already messed up our first batch of hamburger today...wish I had seen this video beforehand. We definitely were too quick in removing the jars! None of the other videos we watched explained all the "donts' so this one was really appreciated!
As a very experienced canner ( who does not know Carolyn) I agree with every single things she mentioned here. If you are a n unexperienced canner please do yourself a favor and take her canning class or one like it and educate yourself so you can safely preserve your food. It is worth every single penny to educate & invest in yourself and your family! I hope to your grandmother will agree to be filmed! I’d love to hear stories as well! Thanks from Texas, appreciate the info as always!
Hi I'm new to canning for canning Fresh Vegetables Such as kale Spinach Chard Beets Pumpkin Squash Cauliflower Tomatoes Onions Garlic Carrots Wich method do I use ? And Wich method is used for long term food preservation room temperature canning fresh fruits and vegetables? For preserving them do I add salt to vegetables ?Thanks
Thank you so much for this information!! Unfortunately I never took a interest in home canning when my parents and grandparents were still alive. They were all so knowledgeable on this and did it yearly to preserve our food. I'd give anything to be able to go back in time and learn from them but since I can't, you were such a blessing to me!!
Heh there, Night Nurse🖐🏻☺️ Night Nurse here....40 yrs in ICU....75 and NOT in that game any more...🤭...... God bless u if you're still going strong....🤸🏿♂️🤸🏻♀️🤸🏿♂️🤸🏻♀️
I learned from my mom how to can and after watching your canning videos, I told my husband, I was never taught to vent the canner before putting the weight on. Thank you for that advice, never to old to learn new things!!
I have bought a pressure canner and canning kit recently and I have watched several videos trying to learn as much as I can!!! Thank you so much for sharing your knowledge I definitely appreciate it!!!😇
I'm late, but I just purchased an All American pressure canner and 2 fermenting crocks. I've water bath canned pickles and tomato products for years, but now I'm really ready to get serious about growing and putting up as much food as I can. I'm just moving from standard gardening to permaculture and am having a blast with my chickens. We are adding rabbits and sheep soon and if I can talk my hub into it, I'd love a milk cow. I grew up milking our Bossy cow and there's nothing like fresh milk!
Thank you for providing such good information about pressure canning . It might be helpful to tell people that the goal of pressure canning in order to preserve food requires the destruction of botulism spores . Explaining that botulism spores are everywhere in nature and that placing them in an anaerobic moist environment is what allows them to sprout and become potentially poisonous. By utilizing a pressure canner we are creating an environment in which we can heat water and the temperature up to 240ﾟ. It is this temperature that destroys the botulism spore. Obviously nowhere in nature can we boil water and reach above 212ﾟ. It is only in the closed environment of the pressure canner that allows us to do so. This is really the primary reason for using a pressure canner as opposed to a water bath canner. In a water bath canner we process high acid food that does not allow for botulism to grow and sprout. But when food is more base, then we have to create an environment where botulism spores can not sprout..
As a young girl grandma was canned all kinds of fruits a veggies from her victory garden. She did not use a pressure canner, but did water bath canning. She used wax on her jam jars and remove the wax when we were ready to eat. No one ever was sick, so whatever she did it was right. Myself ... I'm petrified of pressure canning pots, but definitely would try water bath canning. Thank you...
Thank you! Based on what I've read and experienced you are spot on about canning. It's one thing to go step by step and another to KNOW why you're doing those steps. You explained it well.
So true ! I’m currently caring for an elderly woman in her apartment in a different town than I live in and there is a train nearby !!! Reminds me of my childhood !
Same here ! Great people id say ! Easy going lifestyle. most of us take way to much for granted. Such as , grocery store jams , pickles ect. Geeze , home made is the way to go. From the ground !! To pantry. Cheers
I just found you on youtube. The timing was perfect. I canned some venison for the first time (and actually this was my first time canning anything). I just recently opened one of my last 3 jars to fine what looked like a black colored mold on the lid. I opened a second to find the same thing. I opened the third and it was normal. All 3 jars seemed to still have been sealed. I did store them with the rings on them. Thank you for this very valuable lesson. I didnt not eat jars one and two. Next year I'll know to store without my rings on. Thank you so much.
My mother told me to always cook the food for 10 to 20 minutes BEFORE it is even tasted. That way if something went wrong with the canning process the cooking will kill the bacteria and keep you from getting sick. (The length of time I cook it depends on the food because some things take longer to heat hot enough all the way through).
This was very helpful. I'm a person who wants to understand the "why" of things. You are clearly very knowledgeable. Thank you for taking the time and effort involved to share these things!
Thank you for explaining leaving the band off the jars so well. Whenever I give a canned good to someone they always tend to ask why the jar doesn't have a band on it.
I was doing 2 things wrong. I didn't let it steam for 10 minutes before putting my weight on, and not taking the bands off. Took the bands off my jars and found two not sealed ☹️. Thanks for your information 👍
Great video! Noticing your background I realized I've driven by your place numerous times. My wife and I had a place on 60 acres just up the road from you guys (behind the Corson and Johnson place). Hope all's well with you and your large family, and enjoy the north Idaho Winter! (My wife and I now live on a mountain near Asheville, NC; I miss the Idaho panhandle, but still visit friends and family there. Cheers -
You two are adorable. Thank you for all your canning tips Carolyn. I don't use a pressure cooker, I use the boiling method, so thank you for saying I need to leave them in the canner pot for a good 5 minutes before I take them out. I didn't know that.
First off, I would like to say to Josh and Carolyn, My wife and I love your videos and really appreciate the time and effort you take to make them possible for us to enjoy. We both enjoy Gardening, home preservation and its benefits as well. It's great to know where your food comes from!!! I highly recommend to anyone beginning canning or even an experienced preserver, to take a class on food safety/preservation with your local county extension office. I also would like to add, I believe one of the most important, most missed and biggest mistake people make canning is not adjusting for altitude. We've known people who have had to throw out home canned food by not doing this. Follow only trusted recipes and adjust your time or pressure accordingly. Thanks again Homesteading Family!!! Keep up the good work.
I am an almost 70 yo farm girl who has canned all my life but just took a pressure canning class at Mother Earth News Fair in Oregon from a woman with the Oregon Extension serivce. She pointed out that if you get botulism the cost IF YOU SURVIVE is 1 to 1 1/2 million $$$ in hospital costs and your health may never be the same again. She talked about an Oregon woman who got botulism last year from a restaurant in Nevada that partially baked potatoes in foil, then set them on the pantry shelf for up to 3 days.
Wow.. this answered my questions on some of my errors on siphoning! I won't do this again!!! I got impatient because I have more to can and I tend to rush. I'll just enjoy the journey rather than rushing .
I found some Anchor Hocking quart jars with lids in our Amish store and love them! They’re thicker like the old Ball and Kerr lids… No fails so far, I’m interested to see if I can reuse them next year.
Oh, hearing the train in the background brought me right back to my childhood! Thank you for this because some of the things you mentioned are mistakes that I had been making so I will correct that and hopefully come up with some really good preserves next year.
Thank you for the common sense presentation. Pressure canning almost every week, I am always aware of the mishaps that could occur. Processing foods safely should never be taken lightly. 🙂👍🏼
The Instant Pot "Max" has a pressure canning feature and does get up to 15 pounds of pressure for safe canning. I had actually talked with the company themselves.
Oh my goodness! A Waterford Stanley???!!! Used!!! WHAT A BLESSING!! Looking forward to videos on that beautiful stove. I totally agree with you about the electricity. Love the honesty about Molly. We have been so blessed with our little Jersey. She is perfect for us and she is a hand milker. It’s so important to find a good match for your family’s needs. Love y’all and all you do. God bless y’all❤️
I'm really looking forward to great grandmas talk about living through the great depression. Our older generation is a wealth of knowledge that we so often overlook!
Mama Tried Homestead , I loved listening to my grandmother talk about the "Great Depression." She told how when they got holes in their shoes they would cut cardboard out and put inside their shoes. Then when that cardboard wore out they cut more cardboard out and put a new piece in their shoes. She talked about so much that I never would have known without her. She had a big garden and made grandkids work in it. I would cry when my sister and I had to husk corn under the Hickory tree because I wanted to go play with my friends. Now We have had a garden for over 35 years and my husband and I can, freeze and dehydrate food. Thank you grandma for making me learn so much in life that I use now in our daily lives. I miss you always.
I've seen the method of heating jars in the oven then putting the hot liquid in them and turning the jars upside down to "can" instead of water-bath canning. I question the safety of this method but maybe they did that and didn't turn them right side up?
Another great video! Carolyn, is it possible that you cover what to do with suspect, unsafe jars? I have read a lot of conflicting information about disposal of jars. To include burying the jars without opening and dumping the contents??? The thought is that botulism spores can become airborne. I guess all this would be applicable if you moved into a place that had an old stash of home canned food, and what to do with it. Nobody seems to talk about this. Thanks, and sorry for going on for so long!😉
just bought a place that has about 80 jars of green beans and some look like you could just open them up and eat them and others you know are bad and was wondering what to do with them. I'll look at more videos.
You guys have hit it all on the head! I get so many questions of “ but WHY do I have to do this a certain way”? And the way you explain it, is just so amazing. I’m SO SO glad I found this video and I now have saved it for a later reference. Thanks for sharing your knowledge, and as always..... I can’t wait to see your next video. Stay safe, stay thankful and of course stay blessed xoxo
Thanks to your advice, I took my brand new out of the box Presto Pressure Canner in to my local County Extension Office to be tested. It’s a good thing I did, because it was off! The cost was only $2…..pretty cheap insurance to ensure the safety of the food I’m canning. Thank you for this information, I’m so glad I found your channel! Im going to take your canning class, I’m super excited. Thank you for sharing your knowledge with everyone! You have given me the courage to do this and I’m very grateful. God bless you, Carolyn!
Love that you brought up how the old ways of canning really aren't safe. Sure our great grandparents did it that way and survived but we have better knowledge and better equipment now so no need to take a risk. They also used WAY more salt and sugar in their canned goods back then as additional means of preservation and they cooked everything for hours before canning which wiped out most of the nutrients!
Thank you for the great advice! I haven’t canned in 20 years until this year. Started back with the boiling water canner. Your video about storing eggs for winter was recommended and after watching it I WAS HOOKED ON YOUR CHANNEL! Definitely gonna check my jars now for a ‘false seal’ and remove my rings.
Thanks Carolyn and Josh the refresher tip were great. I always have my All American pressure canner checked each year and I have canned a lot. But this will be the first year to water bath and knowing to leave the the jars in the water for 5 minutes is great information that I didn’t know. Also I know a few people that are using those Insta pots to can. I will be passing this information to them and to encourage them to get on your list to take your class. Thanks so much for sharing. Cheryl
You are right about the rings! My grandmother never removed her rings. Well, I canned 7 (6oz) of blueberry preserves and after calling for 16 hours, I removed the rings. I stored them in a cool dark place. Two weeks later I wanted to share a jar with a friend and when I picked up one of the jars, the lid came off. So, it didn't seal. I was so sorry that I lost a jar.
I knew about the 5 issues you discussed tonight but I know there are several who don't. Several were covered in my manual that I learned to can from. Thank you for sharing!
Wow you hit a lot of questions I had about canning. Thank you. I bought an instapot pressure cooker to can smaller amounts. Ty for letting me know that is unsafe.
Thank you Carolyn! I can’t find my way back to my original comment but I did want to let you know of the good news regarding all my stew and broth. After your recommendation, I took the canner down to the extension office and had it tested. All told, I processed at around 14 pounds of pressure instead of 13 but I’ll take it! Thanks for the tip!
I had no idea that we are supposed to have the pressure dial checked every year!! Even new ones! I’m kinda freaking out. Calling my Extension office tomorrow. Thank you for the info 🙏🏻
oh I was watching your channel last night on canning and when you said WAIT, do not hurry the cool down along by tipping weight. I have been guilty of these.. great video
I just stared watching you so tsar I just love the country way I've always wanted to learn about canning and you are a great teacher ❤ thank you for sharing. I will start buying the equipment for canning.
Mason Woes you’ll be right. Just push through the nerves to do the first batch. Then you’ll be hooked. I’m speaking from experience. I bought my pressure canner about 3 years ago and it sat in the box under a desk. I finally worked myself up to it last November. Since then have done lots of raw packed meats, some veg, tried a raw pack stew as well as a cooked stew, some cream (not approved) and about to do some chicken broth this week. I may have forgotten something lol. The only thing that slows me down now is my energy, the nerves are completely gone. With how 2020 has been going, it has been wonderful knowing that I have a shelf full of meats sitting there. Push through. You can do it and you’ll be so glad you did 🙂
Totally agree with you Monique. We bought a pressure Canner late last winter and could hardly wait for the garden so I could get started. Well when the time came I started putting it off with the first couple of things and froze them cause I was nervous about using the pressure Canner. I finally said enough is enough bit the bullet and started. After my first few batches I was looking for what I could can next, it's addictive. Lol. This year we did potatoes, yellow Cherokee beans, carrots, apples, peaches, pulled pork, ground moose, green tomato pickles and relish and deep South homestead salsa. Now I want to do homesteading families stew. It's endless. I hope you bit the bullet and got started too Mason woes, if not, go for it, you'll love it. Nothing more satisfying than filling your shelves with your own food 💝
I recommend starting with hot water bath canning, jams, etc. Those are the easiest, and the practice will give you confidence! I’m a champ at that now, and I’m think I’m going to try meats, the scariest to me.
@@moniquem783 Thank you, I know you weren't talking to me but I appreciate your words of encouragement. I have so many health issues and I need to be able to trust the food I eat is safe for my specific needs. I'm terrified to try this but my husband really wants me to try, so...
I didn’t know about venting your pc. I’m 57 and I learned from my mom and grandmother. We can always learn, I’m so glad I watched your video, Thank you😇😇😇
I feel it's especially important to remove rings these days now that the "new and improved" lids have hit the market, I have had more failures since using those darned things than ever in my life before combined! I did a whole day of canning various dry beans last fall, and over half of them either never sealed, or the seals failed sometimes up to a month later! Like you said, I'd be sitting watching tv or RUclips and I'd hear one pop in the other room, then I'd have to go check them all to find the one that failed. Next day, repeat, or next week even. I also never stack jars for the same reason, it's easy enough to get a rack with legs that is just tall enough to let you elevate a second row of jars above the first without the weight resting on them. To this day I see pics of ppl's pantries online with bands on and jars stacked, and all I can think is I'm glad I'm not eating any of that food!
I bought 6 new jars and lids and noticed 2 of them wouldnt seal either! I thought it was my process but couldnt be. The quality of everything thesedays is very low ! But costs are way up ! Every corner they can possibly cut they do !
I have bougt the jars and got home with them. Opened the jars, took the bands and flats off and low and behold.... The flat had already been sealed to the jar because it had to set in a semi truck trailer, hot, for several days before it was delivered to the store. I used to work retail and the store i worked for preloaded the trucks. Don't trust those flats.
This is great advice. I had no clue that the dial gauge for pressure canners needed to be tested. I just called my county ext service, and they do it for free., so I will be there tomorrow!
Yes! We're all electric at our new property. Hubby is building the hearth for our woodstove. Being rural and all electric was a little nerve wracking last winter. Looking forward to learning all the skills this will bring!
I have never canned anything in my life. My Grandmas did, but I never learned...but your tips have really got me interested and more importantly, it's less scary. Yes, it can be a scary thing, the pressure, the deadly disease potential..yike...but there we never got sick from Grandma's canned vegetables, so I know I can do it. THank you so much for all the education!!!
I'm so glad someone finally discussed canning in the instant pots and pots like them although they advertise you can use them for canning I never believed that they were safe no way to tell the pressure another thing I noticed that young ones do is take the jars out set them on top of the stove or the counter the glass can crack and in some cases explode. I still like to use the old ways as the new. It was a joy watching you video
Thanks for this video! Just went without power and water in the Texas Snowmageddon! We’re not going to be without heat or cooking ability again. Would love to learn more!
Love all the information you shared. I totally agree with no rings.. enjoy both you and your husband interacting and he asked great questions.. thanks so much!
Thank you for your information on the lids. I am 66 years old and been married 47 yr. I have always put my lids in very hot water and never thought to read the newer boxes saying to wash them in soapy water and rinse and set aside. I just got through with tomatoes, salsa, potatoes, and carrots. When I saw this video of yours I got up and went and read the box of lids. Now I’m worried that all my work will be bad and not stay sealed. I am hoping that they stay sealed. Also thank you for the tip on the canners. My husband just bought me a new pressure canner with a gauge. I also have one that just has the weight no gauge. I will definitely get the gauge checked. I have taken my rings off now let’s pray seals keep
Katherine Short - Me too.....worried about jars I have that appear sealed. What if they aren't really sealed. I've had a lot of siphoning so they don't look that great but I'd sure hate to throw them out. If you pick up by seal and it stays sealed isn't it a sure thing it's sealed............I always remove the rings before putting away.
I'll tell you something you guys are awesome but I am actually happy that I did so much research before I started doing my canning I already knew all this information. It's good that you guys are sharing with your viewers because obviously they may not know this stuff
Woo Hoo for the wood burning cook stove....I love mine and have been using it for over a decade now and yes you are right about the learning curve, very much so!!! But never giving up is the homesteaders creed for all you peep's out there trying it for the first time.. You will be glad that you spent the time to learn to cook on the wood cook stove it is worth EVERY PENNY SPENT!!! So much independent security for both heat and cooking....Thrive on good people of the world.....
When pressure canning I simply wait till the pressure is zero then I take off the weight and lid. Seems to me if one takes the weight off moments after turning off the stove it would cause siphoning. It takes around a half hour or so for the pressure to go down on it's own.
Also, Carolyn, on the first canning mistake it might not have been clear to people new to canning that in pressure canning you MUST allow the pressure to slowly and completely drop on its own before removing the weighted gauge and opening the lid. Thanks for sharing all your wonderful knowledge😉
Got my big canning pressure cooker out a cpl weeks ago after watching one of your vids. I canned hot peppers from my garden and did some dill pickles ! Next im going to give canning some beef tenderloin a go thanks to your vid. Havent used my canner since i did 14 jars of pasta sauce 15 yrs ago. Woo hoo. Heres one , Italians wont drink others home made wine. No way. They give it away if gifted a bottle. Even pasta sauce. Well , my buddys family did try my sauce and complimented me on it ! Just imagine that. Great channel ! Your my kind of people. Cheers. Ont. Canada here.
@@kyletracey5819 oh, she threw the food away, not the jars. I think returning the jar was and is still common courtesy. I was referring to many years ago when I was a kid (now 57). I can food and gladly accept others' surplus. Okay, maybe I "quiz" them on their methods, but it's usually tomatoes or jam/jelly, what I consider common knowledge canning.
@@aprilanonymous7237 just had a thought , i havent had red pepper jelly in along time. I used to buy jams and this spicey red pepper jelly from an elderly woman who set up at a local flea market. When you mentioned jam/jelly it got me thinking. I had fun doing up dill pickles and hot peppers from my garden the other week. I need to get back into caning stuff. Ive never made jam and heres one. I watched a make your own mozza cheese vid here the other day. Got to give that a go. 😉
@@kyletracey5819 I just fermented some garlic dill pickles for the first time; came out great. I need both knees replaced so handling boiling water doesn't feel safe right now. Research recipes for jelly bc they can be incredibly high in sugar and there are ways around that.
Am just getting into canning as I get back to veggie gardening after a long hiatus. This mentality is what I’ve been looking for!!! I come from an old Italian family, there are lots of traditions, ways, recipes worth keeping, but I want to be safe and use contemporary science. It’s seems so hard to find people like me online, everyone is either zero deviations or just short of leaving raw meat out on the counter lol 🤣🤣🤣 Happy to have a good resource as my family who used to preserve and pickle everything didn’t pass those methods down to me.
I'm a new subscriber, I wish I found your channel a long time ago..Thank you for your great info, I'm kinda new to canning and you helped me so much..Thank you again I'm looking forward to all of your videos.
Carolyn I appreciate your up to date knowledge and regardless what the instruction was yesterday if it change tomorrow I would follow the new instruction, there is always a reason why the manufacture had change something. Thanks for sharing all you do.
New subscriber and fairly newer to canning. I love this video and I subbed to your channel because there are SO MANY youtubers that do things unsafely or don't even discuss safety and I will not watch/follow those. I ONLY do safe canning, there's no reason put my family at risk. I'm self taught which is a little scary sometimes and in some ways that's been good because i don't get caught up in that "nobody died when grandma did it" mentality.
You are so knowledgeable about the canning process, are you self taught or are you certified in someway? The information is current and safe and I really appreciate all you share with your viewers. Thank you for another wonderful video! 💗
I'm sure you will get a slew of comments disagreeing with some of the canning tips you shared in this episode, so I wanted to take a second to say that I think everything you said was spot on! There is no reason to take unnecessary risks, especially with the health of your family. Thanks for your diligence!
Nice comment. Wink
Absolutely!!
Not many people are into canning this side of the pond, so all I can say is thank you as I have learnt more from watching your videos and how to get things done safely than elsewhere. My new canning kit arrives from the USA soon, All American and looking forward to going large batch with more jars and wider range of food! All the best from your viewers in England
Hi, I wondered where you sourced your canning kit & which one you chose.
I have always had a problem with siphoning, always a hit or miss. Your explanation seemed to make perfect sense, so I tried it today. I canned 52 pints of butter beans today with only one jar siphoned to 1" below the recommended head space. After the canner came down to zero pressure, I removed the weight and loosened the thumb screws. I let it sit there for 5 minutes, then I twisted the lid and let it sit for a bit longer. I could hear the ping inside the canner. After about 10-15 minutes I removed the jars and they were perfect. I cannot stand food not being covered by water/broth. I have been canning for 10 years and you taught this old girl a new trick! Many thanks and Blessings!
Danielle Graziani Stone I can't stand food not being covered by water either. My pressure canner book that came with the canner says if the water is under the half way mark throw it out. I canned some quarts of Carolyn's beef stew and one of the jars is just a little above the halfway mark. Do you keep the jars you can that siphoned or do you eat it right away or do you just throw it out. I really want to get into this but sure don't want to make myself or anyone sick. So I guess what I'm saying is I know siphoning looks bad but the food is still okay to eat....right? Thank you.
@@Carol-ch9wj the recommendation regarding jars that have siphoned the liquid of is varied. most suggested is to either eat it immediately after removing from the canner or putting the siphoned jar into the refrigerator and eat within 24 hours. sometimes the siphoned jar can be opened and broth or stock added and then reprocessed immediately or not later than 24 hours. doing this however is not recommended after the first 24 hours as it's considered too risky and should not be eaten in this instance. reprocessing has to be done for the same time and pressure as originally processed for and end product could become mushy and over cooked and totally disgusting to eat. I hope this helps. Homestead Heart is also a very knowledgeable channel and most of the recommendations listed above are from Ball guide to canning and food preservation book.
old timer here, the county extension office, will test your pressure canners for free, all i do is take it up there and they will do this...good luck everyone, great video as always guys, god bless
But what exactly IS the county extension office ? It's an office of ? I'll have to go look it ip.
@@ms.anonymousinformer242 It is county you live in, google name of your county, state county extension office.
Anonymous Informer Here’s a link to find your county extension by state. www.pickyourown.org/countyextensionagentoffices.htm
@@fdabill1 Thanks for this info! I already had the site to find fresh produce in my area but didn't know this was on there.
@@ms.anonymousinformer242 Extension offices are departments located in local counties and universities. These offices are run by university employees and volunteers that are experts in local crops, landscaping, soil, gardening, pests, and more. Almost every single county in the United States has an extension office, and the offices are supported by state universities. So its an *extension* of the state university which offers services to the public.
3 years later. I needed a quick refresher, just a double check, reminder, so I skipped to the mains. I gave up on our extension for checking guage in this very citified (wannabe) rural community. Cannot find a testing site!! So I bought the jiggler and I'm soooo happy to have that back. The sound is comforting to me.
Will be back for the chit chat later. I love the chit chat.
Two years later, just bought my first pressure canner! I really appreciate that you explain the 'why' of the rules and tips. I learn best that way so I'm loving learning from your family!
I just bought my first pressure canner too! Hubby and I already messed up our first batch of hamburger today...wish I had seen this video beforehand. We definitely were too quick in removing the jars! None of the other videos we watched explained all the "donts' so this one was really appreciated!
My father in-law is a hoarder and he has a semi trailer full of the old wood burning cook stoves and the pot belly heating stoves. Love them!
As a very experienced canner ( who does not know Carolyn) I agree with every single things she mentioned here. If you are a n unexperienced canner please do yourself a favor and take her canning class or one like it and educate yourself so you can safely preserve your food. It is worth every single penny to educate & invest in yourself and your family!
I hope to your grandmother will agree to be filmed! I’d love to hear stories as well!
Thanks from Texas, appreciate the info as always!
Hi I'm new to canning
for canning Fresh Vegetables Such as kale Spinach Chard Beets Pumpkin Squash Cauliflower Tomatoes Onions Garlic Carrots Wich method do I use ?
And Wich method is used for long term food preservation room temperature canning fresh fruits and vegetables? For preserving them do I add salt to vegetables ?Thanks
@@vzero_snexfur885low acid foods MUST be pressured high acid foods water bath canning is fine
I really appreciate your explanation of why "Grandma's ways" of canning can be dangerous. It was very well stated and easy to understand.
Thank you so much for this information!! Unfortunately I never took a interest in home canning when my parents and grandparents were still alive. They were all so knowledgeable on this and did it yearly to preserve our food. I'd give anything to be able to go back in time and learn from them but since I can't, you were such a blessing to me!!
Heh there, Night Nurse🖐🏻☺️
Night Nurse here....40 yrs in ICU....75 and NOT in that game any more...🤭......
God bless u if you're still going strong....🤸🏿♂️🤸🏻♀️🤸🏿♂️🤸🏻♀️
I learned from my mom how to can and after watching your canning videos, I told my husband, I was never taught to vent the canner before putting the weight on. Thank you for that advice, never to old to learn new things!!
I have bought a pressure canner and canning kit recently and I have watched several videos trying to learn as much as I can!!! Thank you so much for sharing your knowledge I definitely appreciate it!!!😇
I'm late, but I just purchased an All American pressure canner and 2 fermenting crocks. I've water bath canned pickles and tomato products for years, but now I'm really ready to get serious about growing and putting up as much food as I can. I'm just moving from standard gardening to permaculture and am having a blast with my chickens. We are adding rabbits and sheep soon and if I can talk my hub into it, I'd love a milk cow. I grew up milking our Bossy cow and there's nothing like fresh milk!
Thank you for providing such good information about pressure canning .
It might be helpful to tell people that the goal of pressure canning in order to preserve food requires the destruction of botulism spores .
Explaining that botulism spores are everywhere in nature and that placing them in an anaerobic moist environment is what allows them to sprout and become potentially poisonous. By utilizing a pressure canner we are creating an environment in which we can heat water and the temperature up to 240ﾟ. It is this temperature that destroys the botulism spore. Obviously nowhere in nature can we boil water and reach above 212ﾟ. It is only in the closed environment of the pressure canner that allows us to do so. This is really the primary reason for using a pressure canner as opposed to a water bath canner. In a water bath canner we process high acid food that does not allow for botulism to grow and sprout. But when food is more base, then we have to create an environment where botulism spores can not sprout..
Thank you so much for your comment! That explains a lot to me!
Thank god i saw your video. Your experince can help people just starting out to be safe.
Thanks for being in our corner and making us safer! xoxo
I like you guys because your scientific explanations of the specifics on physics, botulism, sealing etc., and I appreciated you both.
As a young girl grandma was canned all kinds of fruits a veggies from her victory garden. She did not use a pressure canner, but did water bath canning. She used wax on her jam jars and remove the wax when we were ready to eat.
No one ever was sick, so whatever she did it was right. Myself ... I'm petrified of pressure canning pots, but definitely would try water bath canning.
Thank you...
Thank you! Based on what I've read and experienced you are spot on about canning.
It's one thing to go step by step and another to KNOW why you're doing those steps. You explained it well.
what a spectacular View! I loved hearing the trains in the background, we haven't had trains here for almost 10 yrs!
So true !
I’m currently caring for an elderly woman in her apartment in a different town than I live in and there is a train nearby !!! Reminds me of my childhood !
More importantly, I am so blessed to learn the knowledge that you share with us. Thank you both!
Same here ! Great people id say ! Easy going lifestyle. most of us take way to much for granted. Such as , grocery store jams , pickles ect. Geeze , home made is the way to go. From the ground !! To pantry.
Cheers
I just found you on youtube. The timing was perfect. I canned some venison for the first time (and actually this was my first time canning anything). I just recently opened one of my last 3 jars to fine what looked like a black colored mold on the lid. I opened a second to find the same thing. I opened the third and it was normal. All 3 jars seemed to still have been sealed. I did store them with the rings on them. Thank you for this very valuable lesson. I didnt not eat jars one and two. Next year I'll know to store without my rings on. Thank you so much.
My mother told me to always cook the food for 10 to 20 minutes BEFORE it is even tasted. That way if something went wrong with the canning process the cooking will kill the bacteria and keep you from getting sick. (The length of time I cook it depends on the food because some things take longer to heat hot enough all the way through).
@@irenerawson853 Yes, by boiling the food before ever tasting it, will kill any possible botulism.
@@BellaNicole217 Hello ☺️ Then why would we need to worry about the botcholism when most things we can were gonna cook before eating anyways right?
This was very helpful. I'm a person who wants to understand the "why" of things. You are clearly very knowledgeable. Thank you for taking the time and effort involved to share these things!
Thank you for explaining leaving the band off the jars so well. Whenever I give a canned good to someone they always tend to ask why the jar doesn't have a band on it.
I was doing 2 things wrong. I didn't let it steam for 10 minutes before putting my weight on, and not taking the bands off. Took the bands off my jars and found two not sealed ☹️. Thanks for your information 👍
Great video! Noticing your background I realized I've driven by your place numerous times. My wife and I had a place on 60 acres just up the road from you guys (behind the Corson and Johnson place). Hope all's well with you and your large family, and enjoy the north Idaho Winter! (My wife and I now live on a mountain near Asheville, NC; I miss the Idaho panhandle, but still visit friends and family there. Cheers -
Your channel is chock full of valuable information and this is one of very few homesteading channels I trust.
God bless ya'll 🕊
Wow, thank you!
You two are adorable. Thank you for all your canning tips Carolyn. I don't use a pressure cooker, I use the boiling method, so thank you for saying I need to leave them in the canner pot for a good 5 minutes before I take them out. I didn't know that.
Lisa Magoulas.......me either and I've had my share of siphoned jars.... :(
I’m so grateful for this! Another big problem is water bath canning items that should be pressure canned. I have so much to learn.
First off, I would like to say to Josh and Carolyn, My wife and I love your videos and really appreciate the time and effort you take to make them possible for us to enjoy. We both enjoy Gardening, home preservation and its benefits as well. It's great to know where your food comes from!!! I highly recommend to anyone beginning canning or even an experienced preserver, to take a class on food safety/preservation with your local county extension office. I also would like to add, I believe one of the most important, most missed and biggest mistake people make canning is not adjusting for altitude. We've known people who have had to throw out home canned food by not doing this. Follow only trusted recipes and adjust your time or pressure accordingly. Thanks again Homesteading Family!!! Keep up the good work.
I am an almost 70 yo farm girl who has canned all my life but just took a pressure canning class at Mother Earth News Fair in Oregon from a woman with the Oregon Extension serivce. She pointed out that if you get botulism the cost IF YOU SURVIVE is 1 to 1 1/2 million $$$ in hospital costs and your health may never be the same again. She talked about an Oregon woman who got botulism last year from a restaurant in Nevada that partially baked potatoes in foil, then set them on the pantry shelf for up to 3 days.
Wow.. this answered my questions on some of my errors on siphoning! I won't do this again!!! I got impatient because I have more to can and I tend to rush. I'll just enjoy the journey rather than rushing .
I found some Anchor Hocking quart jars with lids in our Amish store and love them! They’re thicker like the old Ball and Kerr lids… No fails so far, I’m interested to see if I can reuse them next year.
I have never canned before. Your videos are very informative and will hopefully keep me from making to many mistakes.
Oh, hearing the train in the background brought me right back to my childhood! Thank you for this because some of the things you mentioned are mistakes that I had been making so I will correct that and hopefully come up with some really good preserves next year.
Thank you for the common sense presentation. Pressure canning almost every week, I am always aware of the mishaps that could occur. Processing foods safely should never be taken lightly. 🙂👍🏼
The Instant Pot "Max" has a pressure canning feature and does get up to 15 pounds of pressure for safe canning. I had actually talked with the company themselves.
Presto makes a large 12 quart model that is set up for canning food.
Thank you, my granny always taught me just like you to let the steam come out for 10 minutes before putting weight on to start pressuring.
Oh my goodness! A Waterford Stanley???!!! Used!!! WHAT A BLESSING!! Looking forward to videos on that beautiful stove. I totally agree with you about the electricity. Love the honesty about Molly. We have been so blessed with our little Jersey. She is perfect for us and she is a hand milker. It’s so important to find a good match for your family’s needs. Love y’all and all you do. God bless y’all❤️
I'm really looking forward to great grandmas talk about living through the great depression. Our older generation is a wealth of knowledge that we so often overlook!
Mama Tried Homestead , I loved listening to my grandmother talk about the "Great Depression." She told how when they got holes in their shoes they would cut cardboard out and put inside their shoes. Then when that cardboard wore out they cut more cardboard out and put a new piece in their shoes. She talked about so much that I never would have known without her. She had a big garden and made grandkids work in it. I would cry when my sister and I had to husk corn under the Hickory tree because I wanted to go play with my friends. Now We have had a garden for over 35 years and my husband and I can, freeze and dehydrate food. Thank you grandma for making me learn so much in life that I use now in our daily lives. I miss you always.
Now that is a nice garden ! Thanks for posting, I'm sure this is very helpful for many people.
Glad it was helpful!
I learned to cook on a wood cook stove and it was all I used for many years. My favorite to this day.
I've been canning for over thirty years, NEVER leave the band on! Another mistake people make is storing the jars upside down. Great video.!
Your comment reminded me that my mom and grandson stored the jars up ended!
I've seen the method of heating jars in the oven then putting the hot liquid in them and turning the jars upside down to "can" instead of water-bath canning. I question the safety of this method but maybe they did that and didn't turn them right side up?
Another great video! Carolyn, is it possible that you cover what to do with suspect, unsafe jars? I have read a lot of conflicting information about disposal of jars. To include burying the jars without opening and dumping the contents??? The thought is that botulism spores can become airborne. I guess all this would be applicable if you moved into a place that had an old stash of home canned food, and what to do with it. Nobody seems to talk about this. Thanks, and sorry for going on for so long!😉
just bought a place that has about 80 jars of green beans and some look like you could just open them up and eat them and others you know are bad and was wondering what to do with them. I'll look at more videos.
If in doubt, throw them out!
You guys have hit it all on the head! I get so many questions of “ but WHY do I have to do this a certain way”? And the way you explain it, is just so amazing. I’m SO SO glad I found this video and I now have saved it for a later reference. Thanks for sharing your knowledge, and as always..... I can’t wait to see your next video. Stay safe, stay thankful and of course stay blessed xoxo
Thanks to your advice, I took my brand new out of the box Presto Pressure Canner in to my local County Extension Office to be tested. It’s a good thing I did, because it was off! The cost was only $2…..pretty cheap insurance to ensure the safety of the food I’m canning. Thank you for this information, I’m so glad I found your channel! Im going to take your canning class, I’m super excited. Thank you for sharing your knowledge with everyone! You have given me the courage to do this and I’m very grateful. God bless you, Carolyn!
They don’t have that here in my town 😞
What do you do when it's off?
Love that you brought up how the old ways of canning really aren't safe. Sure our great grandparents did it that way and survived but we have better knowledge and better equipment now so no need to take a risk. They also used WAY more salt and sugar in their canned goods back then as additional means of preservation and they cooked everything for hours before canning which wiped out most of the nutrients!
Thank you for sharing your knowledge and helping the new canners out here.
Thank you for the great advice! I haven’t canned in 20 years until this year. Started back with the boiling water canner. Your video about storing eggs for winter was recommended and after watching it I WAS HOOKED ON YOUR CHANNEL!
Definitely gonna check my jars now for a ‘false seal’ and remove my rings.
Thanks Carolyn and Josh the refresher tip were great. I always have my All American pressure canner checked each year and I have canned a lot. But this will be the first year to water bath and knowing to leave the the jars in the water for 5 minutes is great information that I didn’t know. Also I know a few people that are using those Insta pots to can. I will be passing this information to them and to encourage them to get on your list to take your class.
Thanks so much for sharing.
Cheryl
You are right about the rings! My grandmother never removed her rings. Well, I canned 7 (6oz) of blueberry preserves and after calling for 16 hours, I removed the rings. I stored them in a cool dark place. Two weeks later I wanted to share a jar with a friend and when I picked up one of the jars, the lid came off. So, it didn't seal. I was so sorry that I lost a jar.
I knew about the 5 issues you discussed tonight but I know there are several who don't. Several were covered in my manual that I learned to can from. Thank you for sharing!
Just getting into canning and I’m so glad I found you guys..thank you very much for sharing
Welcome!!
Wow you hit a lot of questions I had about canning. Thank you. I bought an instapot pressure cooker to can smaller amounts. Ty for letting me know that is unsafe.
Instapot is not for pressure canning However the Carey is. I only use mine for canning never for cooking. It is much different than the instapot
Thank you! Also, after opening the jar, cook for 10 minutes above 180 degrees. This renders the toxin harmless.
Thanks Josh and Carolyn! Just ordered my canner and getting prepped up! Love your videos and appreciate your effort to share!
Oh I hope you show us the woodstove and how you cook on it that would be such good information to have.
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I'm so happy I knew these things already so that tells me I have been paying attention to the right people like you - thanks!
Thank you Carolyn! I can’t find my way back to my original comment but I did want to let you know of the good news regarding all my stew and broth. After your recommendation, I took the canner down to the extension office and had it tested. All told, I processed at around 14 pounds of pressure instead of 13 but I’ll take it! Thanks for the tip!
Thanks for your advise can't wait to hear from grandma ! God bless
I had no idea that we are supposed to have the pressure dial checked every year!! Even new ones! I’m kinda freaking out. Calling my Extension office tomorrow. Thank you for the info 🙏🏻
oh I was watching your channel last night on canning and when you said WAIT, do not hurry the cool down along by tipping weight. I have been guilty of these.. great video
Thank you for explaining the 5 mistakes people make. I am a self taught canner and need to perfect my skills and your video explained a lot!
Glad it was helpful!
@@HomesteadingFamily I continue to share this video, Thank you so much for all of your helpful information,
I just stared watching you so tsar I just love the country way I've always wanted to learn about canning and you are a great teacher ❤ thank you for sharing. I will start buying the equipment for canning.
I’m starting canning and I’m nervous as can be.
Mason Woes you’ll be right. Just push through the nerves to do the first batch. Then you’ll be hooked. I’m speaking from experience. I bought my pressure canner about 3 years ago and it sat in the box under a desk. I finally worked myself up to it last November. Since then have done lots of raw packed meats, some veg, tried a raw pack stew as well as a cooked stew, some cream (not approved) and about to do some chicken broth this week. I may have forgotten something lol. The only thing that slows me down now is my energy, the nerves are completely gone. With how 2020 has been going, it has been wonderful knowing that I have a shelf full of meats sitting there. Push through. You can do it and you’ll be so glad you did 🙂
Totally agree with you Monique. We bought a pressure Canner late last winter and could hardly wait for the garden so I could get started. Well when the time came I started putting it off with the first couple of things and froze them cause I was nervous about using the pressure Canner. I finally said enough is enough bit the bullet and started. After my first few batches I was looking for what I could can next, it's addictive. Lol. This year we did potatoes, yellow Cherokee beans, carrots, apples, peaches, pulled pork, ground moose, green tomato pickles and relish and deep South homestead salsa. Now I want to do homesteading families stew. It's endless. I hope you bit the bullet and got started too Mason woes, if not, go for it, you'll love it. Nothing more satisfying than filling your shelves with your own food 💝
I recommend starting with hot water bath canning, jams, etc. Those are the easiest, and the practice will give you confidence! I’m a champ at that now, and I’m think I’m going to try meats, the scariest to me.
@@abcxyz-io7wt I feel the same way! I think this will be the year!
@@moniquem783 Thank you, I know you weren't talking to me but I appreciate your words of encouragement. I have so many health issues and I need to be able to trust the food I eat is safe for my specific needs. I'm terrified to try this but my husband really wants me to try, so...
Thank you, Carolyn, this is so helpful. I’m really looking forward to your canning classes!
This is amazing. For the first time, I actually want to try canning. I never knew keeping the rings on the jars was dangerous. Thanks so much.
Thank you so much for the info. I enjoy learning from both of you. Such a refreshing sweet couple.
I didn’t know about venting your pc. I’m 57 and I learned from my mom and grandmother. We can always learn, I’m so glad I watched your video, Thank you😇😇😇
The 1st time I PC I didn't vent. Lots of liquid escaped the jars. I started calling friends that can to find out why. Only did that once.
Love Clyde’s gardening chats. 👍🏼
Thank you, Carolyn. I learn a lot from you!
Happy to help!
Thanks for the chat. I'm hoping we can get josh's grandma on one of these chats. I bet she will have some awesome information for everyone interested.
I feel it's especially important to remove rings these days now that the "new and improved" lids have hit the market, I have had more failures since using those darned things than ever in my life before combined! I did a whole day of canning various dry beans last fall, and over half of them either never sealed, or the seals failed sometimes up to a month later! Like you said, I'd be sitting watching tv or RUclips and I'd hear one pop in the other room, then I'd have to go check them all to find the one that failed. Next day, repeat, or next week even. I also never stack jars for the same reason, it's easy enough to get a rack with legs that is just tall enough to let you elevate a second row of jars above the first without the weight resting on them. To this day I see pics of ppl's pantries online with bands on and jars stacked, and all I can think is I'm glad I'm not eating any of that food!
I bought 6 new jars and lids and noticed 2 of them wouldnt seal either!
I thought it was my process but couldnt be.
The quality of everything thesedays is very low ! But costs are way up !
Every corner they can possibly cut they do !
I have bougt the jars and got home with them. Opened the jars, took the bands and flats off and low and behold.... The flat had already been sealed to the jar because it had to set in a semi truck trailer, hot, for several days before it was delivered to the store. I used to work retail and the store i worked for preloaded the trucks. Don't trust those flats.
@@marymccabe9146 BACK in the day the flats were in a box by themself when new jars were purchased.
This is great advice. I had no clue that the dial gauge for pressure canners needed to be tested. I just called my county ext service, and they do it for free., so I will be there tomorrow!
Thank you guys for the canning safety. I hope you have a great time with your Great Grammar. Thanks for all your help.
Yes! We're all electric at our new property. Hubby is building the hearth for our woodstove. Being rural and all electric was a little nerve wracking last winter. Looking forward to learning all the skills this will bring!
I have never canned anything in my life. My Grandmas did, but I never learned...but your tips have really got me interested and more importantly, it's less scary. Yes, it can be a scary thing, the pressure, the deadly disease potential..yike...but there we never got sick from Grandma's canned vegetables, so I know I can do it. THank you so much for all the education!!!
I'm so glad someone finally discussed canning in the instant pots and pots like them although they advertise you can use them for canning I never believed that they were safe no way to tell the pressure another thing I noticed that young ones do is take the jars out set them on top of the stove or the counter the glass can crack and in some cases explode. I still like to use the old ways as the new. It was a joy watching you video
Thanks for this video! Just went without power and water in the Texas Snowmageddon! We’re not going to be without heat or cooking ability again. Would love to learn more!
Such a great video! I have always left my rings on and stacked. Won't be doing it from now on and will try the cardboard idea. Thank you. 😊
Love all the information you shared. I totally agree with no rings.. enjoy both you and your husband interacting and he asked great questions.. thanks so much!
Thank you for your information on the lids. I am 66 years old and been married 47 yr. I have always put my lids in very hot water and never thought to read the newer boxes saying to wash them in soapy water and rinse and set aside. I just got through with tomatoes, salsa, potatoes, and carrots. When I saw this video of yours I got up and went and read the box of lids. Now I’m worried that all my work will be bad and not stay sealed. I am hoping that they stay sealed. Also thank you for the tip on the canners. My husband just bought me a new pressure canner with a gauge. I also have one that just has the weight no gauge. I will definitely get the gauge checked. I have taken my rings off now let’s pray seals keep
Katherine Short - Me too.....worried about jars I have that appear sealed. What if they aren't really sealed. I've had a lot of siphoning so they don't look that great but I'd sure hate to throw them out. If you pick up by seal and it stays sealed isn't it a sure thing it's sealed............I always remove the rings before putting away.
I'll tell you something you guys are awesome but I am actually happy that I did so much research before I started doing my canning I already knew all this information. It's good that you guys are sharing with your viewers because obviously they may not know this stuff
Thank you for sharing this video with all us.
Woo Hoo for the wood burning cook stove....I love mine and have been using it for over a decade now and yes you are right about the learning curve, very much so!!! But never giving up is the homesteaders creed for all you peep's out there trying it for the first time.. You will be glad that you spent the time to learn to cook on the wood cook stove it is worth EVERY PENNY SPENT!!! So much independent security for both heat and cooking....Thrive on good people of the world.....
When pressure canning I simply wait till the pressure is zero then I take off the weight and lid. Seems to me if one takes the weight off moments after turning off the stove it would cause siphoning.
It takes around a half hour or so for the pressure to go down on it's own.
Thanks ! Summer of '22 now. I am busy weekly with canning as much as possible to store for the upcoming shortages.
Thank you for the information. I have had issues with syphoning - now I know why. Appreciate y'all.
Also, Carolyn, on the first canning mistake it might not have been clear to people new to canning that in pressure canning you MUST allow the pressure to slowly and completely drop on its own before removing the weighted gauge and opening the lid. Thanks for sharing all your wonderful knowledge😉
I do everything as you said except I pulled some jars too early and now I know why they siphoned! Thanks.
I appreciate this video for I have learned a few things, thank you 😊
Got my big canning pressure cooker out a cpl weeks ago after watching one of your vids.
I canned hot peppers from my garden and did some dill pickles !
Next im going to give canning some beef tenderloin a go thanks to your vid.
Havent used my canner since i did 14 jars of pasta sauce 15 yrs ago. Woo hoo.
Heres one , Italians wont drink others home made wine. No way. They give it away if gifted a bottle. Even pasta sauce. Well , my buddys family did try my sauce and complimented me on it ! Just imagine that.
Great channel ! Your my kind of people.
Cheers.
Ont. Canada here.
I remember my mother graciously accepting home canned food, and when we got home, throwing it away. She didn't trust other's methods.
@@aprilanonymous7237 exactly! Ill give second thoughts next time i give a jar of something away. Tell em you need that jar back atleast haha.
@@kyletracey5819 oh, she threw the food away, not the jars. I think returning the jar was and is still common courtesy. I was referring to many years ago when I was a kid (now 57). I can food and gladly accept others' surplus. Okay, maybe I "quiz" them on their methods, but it's usually tomatoes or jam/jelly, what I consider common knowledge canning.
@@aprilanonymous7237 just had a thought , i havent had red pepper jelly in along time. I used to buy jams and this spicey red pepper jelly from an elderly woman who set up at a local flea market. When you mentioned jam/jelly it got me thinking.
I had fun doing up dill pickles and hot peppers from my garden the other week. I need to get back into caning stuff.
Ive never made jam and heres one. I watched a make your own mozza cheese vid here the other day. Got to give that a go. 😉
@@kyletracey5819 I just fermented some garlic dill pickles for the first time; came out great. I need both knees replaced so handling boiling water doesn't feel safe right now. Research recipes for jelly bc they can be incredibly high in sugar and there are ways around that.
Am just getting into canning as I get back to veggie gardening after a long hiatus. This mentality is what I’ve been looking for!!! I come from an old Italian family, there are lots of traditions, ways, recipes worth keeping, but I want to be safe and use contemporary science. It’s seems so hard to find people like me online, everyone is either zero deviations or just short of leaving raw meat out on the counter lol 🤣🤣🤣 Happy to have a good resource as my family who used to preserve and pickle everything didn’t pass those methods down to me.
I liked the small talk as much as the canning instructions. Good people. Sunshine and blessings to you and yours.
I'm a new subscriber, I wish I found your channel a long time ago..Thank you for your great info, I'm kinda new to canning and you helped me so much..Thank you again I'm looking forward to all of your videos.
Carolyn I appreciate your up to date knowledge and regardless what the instruction was yesterday if it change tomorrow I would follow the new instruction, there is always a reason why the manufacture had change something. Thanks for sharing all you do.
Cyndie commenting: Your answers are the best, no jar of green beans is worth dying from. Thanks for this. 🙏
New subscriber and fairly newer to canning. I love this video and I subbed to your channel because there are SO MANY youtubers that do things unsafely or don't even discuss safety and I will not watch/follow those. I ONLY do safe canning, there's no reason put my family at risk. I'm self taught which is a little scary sometimes and in some ways that's been good because i don't get caught up in that "nobody died when grandma did it" mentality.
Thank you! Doing our first can right now and I didn’t know about the ring procedure.
Thank you so much dor your dedication to teaching people. I'm learning to can and I'm hoping its successful. Thank you. 🥰
You are so knowledgeable about the canning process, are you self taught or are you certified in someway? The information is current and safe and I really appreciate all you share with your viewers. Thank you for another wonderful video! 💗