Water bath everything with confidence.
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- Опубликовано: 11 апр 2024
- This Amish Canning series is the result of an interview that I had with an Amish woman and her family. Please know that all of these Amish recipes and techniques (concerning canning things that would normally be pressure canned) are considered REBEL canning recipes and are NOT USDA approved!!! Therefore using the recipe at your own risk. Please do your own research and decide what is safe for you.
Also, if you have never canned before I would suggest learning USDA methods first to build confidence and experience before venturing off on these methods!!! #waterbathcanning #canninglids #Amish #canninglife
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I'm writing this before viewing the video. I think you need to write a book and call it, "Water Bath Everything with Confidence". I would even send money for a preorder!
Yes!!
Yes me too
YESSSSS!!!!
Me, too!
Yes!
IT WAS...AND, I AGREE 1000%... I'd rather learn from those that have done things a certain way, FOR GENERATIONS, than "the U.S. GOVERNMENT" ANYDAY. People have to realize that "canning foods" has gone on for many generations...way BEFORE there was such a thing as a "pressure canner". Don't they ever stop and wonder HOW??? Blows my mind. ALSO, for many generations, people REUSED store bought (with other contents in them) jars, for canning. All these Ball, Mason, Presto jars NEVER existed, until pressure canners were introduced. Just wait until (here, very soon), NO ONE will be able to find nor afford canners or canning jars... they'll be more likely to want to learn about these generational methods, indeed...unless of course, they no longer care to feed their families or eat themselves! I LOVE your shared knowledge.. please, keep sharing! TY.
I only water bath now. I trust the amish way and I trust you and thats good enough for me and I thank you for showing us the amish way finally.
Fear is good. “The fear of the Lord is the beginning of knowledge.” Your skepticism of the “experts” is a very healthy thing! Keep it up girl! You’re awesome!
Don't feed the fears!!!!!
In some parts of Europe, we waterbath twice. First the possible botulinum bacteria is killed or transformed into spores, and then in 24-48 hours we do another waterbath and then we kill the bacteria that remained from transforming itself into spores. We always did this, learned it from my mother, to waterbath twice( we do it for 30 min- one hour after the water starts to boil). I did not know why, but last year I found an article on an official German site explaining this. But in any case, if you boil your food for 10 minutes after you open the jar and before eating, the botulism bacteria is denatured and made harmless. So in case of doubt, just boil your food for 10 min(out of the jar) before eating it.
I will add here the link to the German webpage, if anyone is interested to translate it.( I am sure there is some page that can do it, or even directly in chrome). I don’t know if RUclips allows links in the comments, but I can try. www.bfr.bund.de/cm/350/hinweise_fuer_verbraucher_zum_botulismus_durch_lebensmittel.pdf
That’s the system I favour. Meat for 20 mins, veg for 10 x
Can you explain this a bit more. So say water bathing meat is 3 hours. Instead of 3 hours straight, you do 1 1/2 hours day one, then day 2 you do another 1 1/2 hours? I would love to learn more about this, as it does make sense about two times.
@@crazymama73 We never preserved meat in our home, only vegetables, but I can leave you here a translation of a recipe from the Weck Cookbook. They do not mention cooking it twice though. In another comment I can leave a translation of a part of the official German document, maybe it is useful. I tried giving the link directly, but my comment was removed. So the recipe: Beef gulasch
Be sure to pre-fry before preserving (see meat rule 1, page 99), then preserve in a preserving jar:
75 minutes at 100°C
Cut the compact meat from the front and back legs into even cubes, fry them in hot fat in which plenty of finely chopped onions are steamed until yellow.
Then sprinkle the meat with salt and turn it often over high heat so that it does not draw any juice and does not become tough and dry. Deglaze the nicely browned pieces of meat and the stock with boiling meat stock or water. Allow the meat to steam until cooked, but not too soft, then distribute it into the preserving jars and pour the sauce over it to a maximum of 3 cm below the edge of the jar. Cook at 100°C for 75 minutes.
@@crazymama73 And now the translation from the German document from bfr bund de. Important to know is that you can always boild the food for 10 minutes and make it safe this way by destroying the toxins. The translation: If you want to preserve meat or vegetables such as beans, you should always heat the food twice to 100 degrees Celsius within one or two days. Between the two heating processes, it is best to store the food at room temperature. When heated for the first time, the bacteria capable of reproducing are killed and the spores can germinate and develop into bacteria capable of reproducing. These can be killed with the second heating.
If botulinum toxins have formed during storage despite all precautionary measures, they can be inactivated by boiling the food to 100 degrees Celsius immediately before consumption, as the toxins, in contrast to the spores, are heat-sensitive . However, at a heating temperature of only 80 degrees Celsius, several minutes are required for inactivation.
I love how much confidence you have in what you do and why you are ok with it. The way you answer questions and deal with opposition. You are just wonderful! Thank you for bringing all of us on your journey. You are my absolute favorite and have been the person who inspired me, taught me… you are my Susie! Thank you and God bless you
I agree . I’m so glad she decided to start her videos again . We have total respect for you Makeitmake .
@@creativecookie3035 absolutely! She's the only reason I ever canned jars of spaghetti and chicken noodle soup with water bathing. I love her honesty and "common sense". I love that she's a thinker. Super great young woman. I love her to pieces. Keep the videos coming little sis. Bless
Haha literally feel like Susy is my friend too now!❤
Thanks for sharing your journey and I appreciate all you do. In this next month I will be trying water bath canning & actually my first canning 🙏🏼🥰🐣 I’m more afraid of pressure canning…. 👍
@@kcconaty5270 you will have so much gratification when you finish your first batch. Congratulations for going for it. You are opening a whole new wold to yourself and loved ones who I am sure will enjoy the fruit of your labor.
I remember the days when you used to apologize for everything. I'm proud of you. 😊
I watched a German channel and she also said that even though botulism is invisible..it most of the time..bulges the jar lid and a few other weird things. I'm brand new and have only open kettled jelly and fruit type things so far. I hope to can up other things this summer. Once I'm confident (maybe summer after this one coming) I hope to water bath everything.
I learned to water bath can. We never had money to buy a pressure canner when I was young. My mom taught that what ever it says for pressure canning double that time for WB canning. We used to pick fruits from people who didn't want to do it themselves on the halves. This gave us lots of fruits to can. We used to have people with big gardens. When they had all they could can or freeze they would call us to get the rest. We always had plenty to eat. I have a pressure canner now. But, the meats look so much better in water bath. And I hate to waste 2-3 pieces because no one will eat them. Learned if says 90 minutes to pressure can then 3 hours for bath canner.
By the way I will soon be 71.
I started canning last summer, and I want to thank you for all your research and step by step videos. You truly have been a blessing.
Since I've been following you, I've canned cooked turkey, turkey, chicken, and beef broth. Also, turkey and beef chili, beef spaghetti sauce, baked beans, carrots, and cream of mushroom soup. It all has smelled like it was just made and tastes amazing! I love what you do and what you've done for my family. Say no to added chemicals in our food!
You are the best. You are the reason I began water bathing everything. Alongside of the fact the pressure canning thing scares the daylights out of me. Not sure why, but it does. Keep on doing what you are doing. I admire you and your friends who taught you. They as well are my inspiration. Generational traditions are worth their weight in gold and I trust that more than what gov standards are. Love you!! 💕🥰
I love your videos! Made suzies potatoes twice, milk, meat, and broths now! Thank you for sharing!
I've got Suzies potatoes in my pantry now too! I feel like she is my friend too now😂
Thank you for doing this video. I can totally relate with your experience. After about 32 years of canning, I have realized that goods from the big corporations that you don't know anything about are definitely something you should fear.
At my elevation of 2000 feet, the temperature of boiling water is only 208 degrees F. For this reason, as well as the volume of water, and the length of time required - I’ll continue to pressure can my low acid foods - with confidence. It’s interesting to learn how other people, other cultures, in other parts of the world preserve food. But as you say, “Your kitchen, your rules.” Besides, I live in the desert, and we’re also experiencing a drought. Our water has such high levels of minerals that 3-4 hours of water bathing would result a lot of scale. I do enjoy your videos, Leilani ❤
Thank you so much for the videos and sharing what you have learned. I have never WB anything or canned anything in my life. After bing watching your videos, I have WB juice, roast with potatoes and carrots. I WB some milk and tried it for the first time this week, and I'm still alive! I WB my own dog and cat food, potatoes and next is pineapple. Thank you so much! I will keep watching! Adorable pup.
The government doesn't want you to be self-sufficient they want you to rely on them and eat their food. Happy canning everyone
Thanks for this video. Because of you I have water bathed chili with meat and homemade vegetable beef soup and Mexican style chicken etc. All is well. So much easier. There was a time when everyone water bathed because pressure canners did not exist. God bless
I began canning or more to the point making my own sauerkraut a couple of years ago and from there I looked into canning. Didn't know anything about how to do it tho I did remember my grandmothers shelves full of canned and fermented foods.. And it kinda snowballed from there.
I don't have pressure canner, and I don't think my grandmothers had one either (going back to what I remember from the 1970's). So I only ever knew about waterbathing preserving.
I did cauliflower and kohlrabi last year and last week I did carrots. Which I never ever thought of to can. But the freezer is full to the top and so I canned them. Ok 2 hours of watching a stockpot boiling was a bit boring but I got my own canned waterbathed carrots. And I need more shelves in my understairs pantry. Thanks for all your informative videos ❤
I really prefer water bath.
In Europe they use 1 tablespoon of 9% vinegar. Here in the states like in Walmart, they sell 5%. So, you just double the recipe.
Thankfully I have a European market here in Philadelphia PA Bells Market.
I'm focused on canning meats and potatoes. Meats with carrots and potatoes or frozen vegetables. You can make soups with pasta or gravy.
I have to agree with you about whats being added to the food which other countries ban our products because of it.
I'm glad you're teaching water bathing.
Nothing like home meals without the chemicals and additional additives.
It's like you read my mind. I bought beans last week to water bath, and I've been working up the courage to do it. Thank you for sharing your experience and how you've worked through the fear.❤
2 Timothy 1:7 ESV
[7] for God gave us a spirit not of fear but of power and love and self-control.
Thank you. I too was like you and now I have that trust completely in water-bathing. Thank you for all you do and share.
I waterbathed chicken last year and it’s delicious
I water bathed chicken, beef, beets, potatoes, carrots and a few other things, following her videos! All successful too!! Now I water bath everything!
Absolutely . I waterbath everything too - meat and potatoes in the same jar included . And I have an electric pressure canner that I’ve never even plugged in yet lol
I’m selling mine, too many bad seals and I’ve followed instructions to the letter ❤
@@Katya-zj7ni in your electric pressure canner?
@@Katya-zj7ni Bad seals are never good. Maybe it was the lids themselves. They do go bad.
So glad to have found your channel, been WB for a year now with no issues because of you. Thank you so much!
It's because of YOU that I gained my confidence, thank you! I absolutely love canning now and in the beginning I was terrified.
I grew up water bath canning everything taught by my grandmother and so in my older age when I started looking for some recipes online I was shocked to see so many people who were against it. I didn't understand why so many people were so afraid. I love your channel and that you are teaching so many people. I agree tht you should write a book. Thanks for all you do and share.
I totally agree with you. My rule of thumb though is to water bath the jars as long as I would have the meat in the oven and even a bit longer. I've canned meat a few times and I'm still here. 🙂
Leilani. Your own confidence has grown so much since your early videos. We trust in what you show us and trust in ourselves to make informed choices. Thank you so much.
I was not experienced with canning. I had been watching videos. And i watched your videos. All i do is water bathing, and my food is good. I try everything i make. And if something goes bad. It's because the lid was loose or just list the seal. And its obvious. And i throw it out. All around the world they water bath everything. I think it's just America that does the pressure canning. I'm happy with water canning. Like you said. They have been doing this for hundreds of years. People that water bath never heard of botachliism. I find that interesting. Bi make sure all is clean. I'm going to be waterbathing meat today. Ohhh I do tell people and friends what i do, and they look at me like I'm out of my mind. Lol😅 and that's ok. I'm comfortable with water bathing everything. Ohhh and i never cut the timing. And i reuse store bought jars, our store bought jars are the same jars they use in other countries. I was tripping on that. So i save all my store bought jars. And use them. As long as the lid is good, i use those for my vegetables. New lids for the meat i can.
😂 I was the same way. The first time I canned broth, I was terrified. I sat there and wouldn't take my eyes off the gauge. I actually did it for the meat time by accident too. Then I was terrified to use it because I didn't debubble and all the books say that you have to 😂.
I was the same until a year-and-a-half ago. As I slowly began purchasing my supplies, I kept thinking to myself . . . wait a minute, what did people do BEFORE pressure canners were invented or when they couldn't afford to purchase a pressure canner. And then I saw your beautiful, kind, generous smile and KNEW I wouldn't be led astray. I also kept reminding myself that, for goodness sake, she wouldn't be alive to tell the tale if she had poisoned herself, would she lol!!! Thank you for all that you've shared!
I am not afraid of water bathing, this was how i learned. What bothers me are the people that make videos and teach beginners in totally unsafe manners, not talking about your channel, but it really scares me what some people are teaching beginners.
I am slowly getting back to doing some because i think pressure canning sometimes destroys the taste if some foods. Thanks for all you do !
Very relatable...Thank You!
I ONLY Water Bath can.
Enjoy and recommend your channel.
Truth is truth. Emmanuel Kant said something that cracks me up; "If the truth shall k*ll them, then let them die." The world waterbaths. Even companies in Europe still waterbath. It's all about cleanliness. If you're going to get botulism, it's from dirty equipment or jars, not the food. Our grandparents survived canning foods, even low acid foods. Makes me wonder what people think folks did for vegetables in the winter.
Hello . What a cute dog lol
Thank you for sharing your journey. ❤
Considering it is basically a Part-time Job just to keep up with the Food Recall List from contaminated foodstuffs by the "approved food manufacturing" companies...
One's imagination may fail to see how taken the standard precautions, that could we possibly do worse for ourselves? 🤔🤷
😉
Yes! Just saw where they added lunchables to the do not eat list, high lead content 😢
@@MK-kq8il true, but not just lead, cadmium too, and more... and that's just foods, don't forget the never ending list of product recalls for safety concerns aka the exploding metal in people's faces from vehicle air bags is STILL a thing that's happening. *Ducata (sp?) Brand airbags that I know of maybe others too.
I learned by myself then met people who grew up doing this all their lives. They invited me to come work with them which built my confidence while I learned even more. I use to have fear and was afraid to take that first bite of things I tried. I am much more confident now. It is a little hard to breakaway from pressure canning as it is where I began, but I love water bathing also. So happy you did this video, it makes me smile and remember when I first started canning. Keep doing the next right thing 😊
I’m new to this whole canning thing. I’m someone that is very very cautious of what I eat …I’m being very careful with my words … I would 100% trust someone that has been doing the water bath canning meaning like Our ancestors & forfathers & the Amish mennonite communities. Way before I trust the government or USDA …just reading the labels on what is out in the retail stores that has been USDA approved is totally scary in my opinion with all of the bio engineered ingredients soy and other unnatural ingredients that should not be in our food…
I had not even heard of water bath canning up until I ran across your channel and also another channel that she grew up in Amish Mennonite community and this is what she does … also granted she also does the pressure canning, but she also shows all of the safety and how to use and tips involved in the water bath canning….
In the past years, I have dehydrated all of my foods from my garden and From reliable local farmers with their produce that I can dehydrate, and even though I will continue to dehydrate starting water bath canning, watching both of y’all’s videos, I trust that way more because it is been proven to be safe where the USDA in my opinion is not safe at least not anymore….
So you now have a subscriber because before I subscribed, I binged watched a lot of your videos and you have now won me over with my subscription and I will continue following your tips your hands on recipes your recommendations all the how to’s, thank you very much for being here because I am one person that would have never had the confidence to do the pressure canning, but have total confidence in the water canning right now following you…Right now I have on the stove three different types of beans after the beans I will do the potatoes and then the chili , and then from there the ball will just keep rolling. Thank you so much for explaining all the details of this procedure, I guess you could call it a procedure or maybe I should call it a method lol😂
Thank you for sharing with us all your journey, thoughts and fears. We all go through this process. We are taught to follow the science and certain gvn'mt standards. I trust the amish and moravian canning process. I thank my grandma every time I eat home canned food for allowing me to learn and not be afraid. Wished I could've learned it all before her passing.
Thank you for helping us all. I'm so glad that I am on this journey with you and others together. ❤
You definitely described me in this video. When I first started, it was from your channel. I was so scared at first. I started out with water bath, I did get a pressure canner, but I like to use it when I don’t have much time. I’m so busy most of the time. I appreciate all your time making these videos and teaching us! I plan on canning milk next. I still have the fear of botulism so I still boil everything 10 minutes before eating. But I do the same thing with anything I buy from the store shelf.
I finally ordered the for jars canning lids!!! Im all stocked up for my next cannin sesh ❤
Love that little dog 🐕 sooooooooo cute 🥰
You are so right - the muck that ends up as "food" that has the thumbs up by our governing bodies is truly dreadful. I have no faith in them whatsoever now. I'd happily try waterbathing, but husband says no. We do freeze dry food instead. Over here our biggest problem is the lids on the cans don't always "take" so a bit unreliable at times. so freeze drying takes the worry away. Thank you xx Love the puppy too!
Great video as always!
Great video. I don't waterbath anything as I live alone and my needs are small. I used to make chutney's, piccaliili, jam, pickles, chilli sauce, none of it was ever waterbathed. I don't do it now as I'm a bit frail, so I buy small jars of it.
I agree with you, if it's been done for hundreds of years... waterbath correctly and follow the rules... God bless practicle, logical and sensible people.
Thank you so much for sharing! Please keep sharing your recipes. I LOVED your Zuppa Toscana soup!
I canned the cream of mushroom soup and it turned out wonderful. My question is have you ever rebel canned cream of chicken soup and if soup how?
Love your channel, even as a canner of a long time I'm learning so much
Cream of chicken should work the same as cream of mushroom
No one has mentioned but id like to thank you about using store bought used jars...I use my old spaghetti sauce jars for homemade soup.
I thank you for being Bold! For sharing your adventures and even.your fears! We all have something that makes us nervous!
For me? I have 100% congidence IN the Amish and Mennonite Ways! My family partly has that in their Background. I grew up surrounded by: long dresses, aprons, hair caps, no jewelery nor makeup, no TV, and barely any modernity! They are some of the Best Cooks!
So went you started on this? You had my full attention! I never witnessed them doing canning etc. My mom kept me around Slovak, Polish, Hungarian, etc.
My maternal Grandmother canned, i never witnessed that either! But i ate it and it was good! I am 64. Nothing home made has ever made me sick! Not even mayo salads on a hot summer day, at a big family picnic!
Control IS the Aim of Authority.
To Control BY Fear, is a main Tool.
I am pretty sure, from my experiments? That Pressure Canning destroys Nutrition, way more than.They let on! The comparison between Water Bath and Pressure, is not even close, by my observations! You lose colour, flavour, and even.the Texture is Wrong with Pressure version! Add is less Nutrition LEFT? It drags the food DOWN to Store Bought Garbage Food Level!!!
I am in this for ONE thing. To make anyone who eats with me, FEEL Better!
I do not know if any of you have considered, how important Giving Healthy Food, falls under True Love Category? I know it IS Truth!
It is why God bothered TO Make Variety and Tastes! To bring Joy, to both body AND Spirit!
Looking at dull beige food in a jar, or your bowl, IS Depressing!! Even more so, when you "have to force yourself" to eat it up!
Love IS? Joy in a jar! ❤
Once again, great video!!
Girl, you sound like me. I water bath-ed green beans and they are in the pantry looking pretty because I’m scared to eat them.
I so relate.😂
Thank you! Love watching your channel.
Love it.
Hey, I will give it a try this garden season! 😊
I've been canning for a good decade now and can still recall being afraid to eat out of the first jars I canned down! 😂😂 it was strangely comforting to hear you say that you felt the same way at the beginning of your canning journey.
Standing ovation 👏 over here I totally agree 🙌🥳
Thank you I’m more confident canning because of you 👏🏼
Thank you
I love your fur baby ❤
THANK YOU THANK YOU THANK YOU LEILANIE! ❤ hope I spelled your name correctly. I know how to say it but unsure of spelling. Right after I had asked you about that, I DID EXACTLY what you did! 😂😂😂 I popped open a jar and stood for a moment and next thing I know I ate the whole jar and of course I'm here without a single incident of sickness and so far I've polished off about 5 jars of the cabbage soup I made following your two cabbage soup recipes. I just made more last night!!! I got one more head of cabbage and thinking of doing something a little more crazy!!! I will let you know what it is once I work out exactly how I'm going to do it!!! ILL BE BACK TO GIVE YOU A RECIPE OF WHAT IM TRYING. Do you have Facebook? I don't have any other social media platforms account accept a youtube channel and a Facebook account. And I'm too shy, old, fat, and have disability issues to make my own videos. So I'll maybe share a photo here on a community page or something. I can describe what I come up with.
I loved this video and getting to know more about you! You’ve helped me with my canning journey every step of the way. ❤ I’d love to buy a canning book if you ever create one!!
New subscriber !!
Very interesting topic.😊
I waterbath everything like my Mom and Grandma did
My first video of yours and I find I am a rebel! 😂
Thank you for encouraging me on my canning .
🇨🇦
TY, this is the stage I’m at.
Great video thank you so much for sharing your journey I'm new to this as well been doing this a free years
Leilani, nobody but you could have said it better than you ❤ You attested to your beliefs, and you shared your wisdom. Thanks again.
water bathing pumpkin???!!! That sounds yummy and I can't wait!
I have found and continue to find your videos very informative. I’m super excited to see your pumpkin video.
Last fall I experimented with apple butter alternatives and made banana butter(using your video as my guide). I then modified that and made pumpkin butter. Both turned out yummy!
Thanks again for all the hard work and time you put into your videos and sharing your canning journey.
Ohhhh how did you do the banana butter?
@@uglyduckling2059 I also made banana butter using the method that Make it Make shared (search her channel 😃) but only used 1cup of brown sugar. I can't imagine using 5 cups of sugar because my recipe was very sweet. It turned out delicious. I had never heard of banana butter before. I am so thankful for her recipes and her willingness to share her experiences.
I appreciate your honesty and you can tell you have a reverence or healthy fear of the process. Because of you and your leadership with this process, I have water bathed canned venison and it came out amazing!
I am 67 hrs old and learned canning about 4 yrs ago. I don’t know a single person that cans so I have to learn watching videos. I only water bath high acid foods but is good to know that you can WB low acid foods. I still have that fear when I open a canned food. Am I going to poison my family??? Then if I eat something canned I “start to feel some sort of symptom” . I know is in my head but little by little I am overcoming the fear.
Thank you. I wish you were my neighbor.
Gracias hermosa boricua.😊❤❤ God bless you always.
We don’t discuss jam around these parts 😂😂😂
😂
I just recently found your videos, I was dehydrating everything previously which is a long process. I will now try water bathing and I'm confident that it will be successful. I did try the jelly water bathing without pectin and it's delicious. I have subscribed and saved all your videos for reference later on, thank you so much.
It's the same with me, I got chickens and it took me a long time to eat the chicken eggs vs store bought, just something that I had to ease into mentally LOL, now I'm good with it and would never go back. ❤ I appreciate you so much, THANK YOU for your videos
I love your channel. Like you I have fear of canning there is so much fear put into some canning videos. I was wondering what you or any subscriber's favorite "rebel canning" cookbooks are
OMGoodness such a beautiful dog. Thank you for sharing your thoughts with your life. I have been asking how did they do it way back before this pressure canning is the way to go. I love the idea how they did it back when it was so simple and less stress Thanks again Be Safe Be Strong :)
I think I understand where you're coming from. I Sous Vide a lot & 1 or 2 times a $60 slab of beef was taken out later than it should have. Still ate it, and I'm still alive, but yeah I was terrified at first for pretty much the exact same reasons you were. The meat wasn't raw when I put it in though, it had already been smoking for a few hours before being cooked for 24 hours. I am curious to give water bathing a try. It's basically Sous Vide but in a Jar and you leave it out to cool and seal from what I can tell from watching your videos. With Sous Vide you bag it, seal it, then bath it, but they say to cool it or open it ASAP, and never just leave it out....like I said, I'm still alive though :D
I absolutely love your content. You've taught us all so much and now my own community is learning as well. No more fear of botulism.
Do you know what is the best way to avoid flat sour in low acid canned foods? Had a jar of beef sirloin and a jar of turkey stew go sour but the others were all fine. I know flat sour is harmless but it's definitely gross lol
I just want to say how much I appreciate you for looking into this and sharing all the knowledge. Thank you so much!
I also have a question: I'm omni but looking into ways to incorporate veggie and vegan meals more often into my diet. Unfortunately I have a tough time finding veggie/vegan meals for canning. Is there any particular reason for this? I'd love to get a hold of another channel or a website that provides me with different recipes than just veggie/vegan soups.
I was terrified to try to can. Than terrified to pressure can. Then terrified to eat it! 🤣 I can relate to it all. Now, I can everything and I’m still cautious! I’m addicted to canning. I’m in a very high altitude so it takes forever for my pressure to come up to pressure and for breads to rise etc… water boils at a lower temperature at high altitude and for that reason only I’m too nervous to waterbath can meats. I do water bath heavy cream, tomatoes, pickled onions, etc… I’m jealous of those that can water bath everything. It looks much better in my opinion. I think I speak for most of us in this day…who really trusts the abc people? I certainly do not.
hi thankyou for you channel, you have changed our lives. we are in cape town south africa and the canning lids we get here rust within a week of canning. we saw your clip with the canning lids and can not find the video where we can order lids through you. please can you tell us how to go about placing our order and how to pay. you were right, amish canned potatoes are the best ever.
This is brilliant. Do you still have that Amish lady’s book she was selling listed down in the description?
Thank you for your honesty I'm looking forward to being able to start canning. Soon I will be moving to my homestead and I was thinking about canning number ten canning s that are used in restaurants until I can get my own garden going next year. What is your opinion.
THANK YOU! I'm in that headspace now on deciding about water canning. I also am afraid to trust the process. Will it be safe to eat? I wanna try my hand at potatoes. So thank you for helping me go for it!
Im sorry I didnt hear a word you said when you flashed that doodle! LOL
Thank you. Could you cover how long you are prepared to store watercanned jars, or how long the Amish do? Thank you for all the info❤
The first time I water bath canned pickled eggs I got so worried that I dumped them all out in my yard. They smelled amazing and looked perfect and I could tell they would've been delicious. After doing more research about canning I decided to try again bc I realized that I'm using a full vinegar brine so it should be safe right? I get a lot of extra eggs from my chickens and water bath canning them is the perfect way to not let them go to waste. I love canning. It's so rewarding 😁
USDA would rather us buy ultra processed foods then to be self sufficient and not dependent on them to feed ourselves and our family. When u consider a lot of different parts of the world water bath everything. Because pressure canners were not always in existence. Also there are a lot of pressure canning books on the market and if it doesn’t say in the beginning of the book that the recipes r usda approved then it’s not. Ppl think because they’re following a recipe in a book that they r following isda guidelines. There r a lot more rebel canners out there then ppl seem to think. USDA doesn’t test anymore because of funding. Anyhow I appreciate your videos and thank you for sharing water bathing method. Knowledge is good.
I need to know how long canned water-bathed food will last on the shelf? Love your videos
Your the reason I'm canning! I did some with a group and it pressure canning. Scared the heck out of me so I only did jams or applesauce. After your videos I did green beans and carrots water bath. I much prefer that even if it takes longer.
Trying to find if you did one on water bathing frozen veggies. I've stocked up to do this and cant find a site that water baths it only pressure canning. Any suggestions??
So I have a couple questions, and I hope you get a chance to reply. First off I wanted to say thank you for all your hard work, You are greatly appreciated. I would like to ask a question concerning Half gallon jars, and a second question about dry canning potatoes. I found an old chart for using half gallon jars and the processing times. I was wondering if the Amish also add 5-15 minutes due to size, or are the times the same. If different, could you forward that info onto the community please? I have a large family and they are far more convenient. Second question. Do they have a method for dry canning? I saw someone soak the potatoes in citric acid for an hour beforehand and wondered if that was acceptable and or could you possibly let them soak in that and the salt and vinegar prior? These questions both pertain to water bath canning only. I have left the "pressure" of the world behind me forever. :) Again, thanks for all your time and effort in keeping us informed. :)
I haven’t tried canning potatoes yet. I know that in 2021, you put out a video on things you’d never can again. Potatoes were on that list. Have you tried them since then and what did you think? Maybe it was pressure canned potatoes? . I only water bath. Thanks for this video. Blessings to you and your family
I have a copy of the 1975 USDA Canning and Preserving Guide. According to the current regime, it should be collected and burned as sacrilege. I have also been canning, starting with helping my Mother, for over 60 years (yipes!), and I have been eating the results for the same length of time. For beginner canners, yes, follow the current guide lines. It will keep you safe. But for heavens sake, research and study everything. There are other ways. And some of those ways are older than this continent. I haven't gotten to the point of trying water bath canning beans or meat yet, but I do have a steam canner that is big enough to handle the project when I get around to it. I know my Mother canned salmon one year, and it would have had to been done in a water bath canner. She was terrified of pressure canners. Hey, it was the '50's and '60's, and lets face it, a pressure canner is a bomb if you do not do everything right. Who said knowledge is power?
I agree with you and the old ways. There is a technique that I see on the pressure caner IS... Why do you have to vent for 10 minutes?? My mom never did this. I feel that it adds 10 minutes to your cooking time that you don't need to add. If it's because of air in the caner to come out.. I let the jigger do the job. What is your thoughts?
I have been eating water bathed veg all my life , never meat but jelly and jams . That's all my mom ever did .
I wb...❤
I taught myself canning in the 1980's as a young adult, with the Ball Blue Book. I only did water-bath canning then (just learned pressure canning a couple years ago). I even water bathed pork & chicken because I got confused about what the book meant!. Didn't wb it for 3 hours either. I loved the home canned meat & thankfully we never got ill on any of my incorrectly canned meat. Glad you're feeling confident about what you've been learning. I have a question though: why do you prefer water bathing your canned goods? Thanks.
I think she’s said she likes the texture & flavor better. It’s more like fresh cooked that way
You described me to a tee! I knew that we didn't pressure can forever, and when you brought this to our attention, I kept thinking this makes so much sense, and then people from other countries, and even around the US said either this is the only way they've ever canned because it's what they were taught from an early age, or that in other countries they don't have access to pressure canners and it's extremely expensive to have them shipped in from the US. I watched other RUclips channels that also showed 'rebel' methods and I just kept feeling more comfortable with the idea. So I wondered, why don't people WB everything, outside of the fear that keeps being instilled? Time. WB canning these low acid foods is usually more time consuming because it takes 2-3 hours, and you need to pay attention and be sure you're keeping your water level where it needs to be.
Honestly, I was afraid the first few times I water bath canned foods that are commonly canned that way, and I heard horror stories of pressure canners blowing up (years ago). I cannot emphasize enough how helpful it has been to be able to watch all of these videos as people walk you through the process and explain things, even after the product is canned...stuff like how it looks, the separation of juices and the food, etc.
You are absolutely right. The fear only goes away with experience, and you can gain a lot of confidence learning from others that have done it a while.
I know you are a busy person but I'm ready to move forward with a new challenge at water bathing everything! How do you water bath can celery using the amish method? I assume it's 3 hour WB, with possibly a TB of vinegar and a tsp of salt per pint jar?