Look at the counties where the plain live the numbers are way up, Thank You WE did it, We should be free to sell what we want to sell, FREE TO make our own choices on what we put in our bodies, they don't want us non-plain to know how bad our food is compared to what it used to taste like, So Thank You plain folk ❤❤❤❤❤
I live in middle-est Europe, in, Romania. We have this metods of preserving foods active today. Fermenting, smoking, preserving with vinegar, drying, preserving in lard... My generation uses them as well
many of us (in the US) have canned, dried, smoked, fermented and more. I have 30 pounds of cabbage fermenting now, hundreds of jars of fish & meat (pressure canned) on the shelf, jam/jelly/preserves, chili, soups, strews and more. I love it all!
My grandmother and great-grandmother, who came from England, taught me these methods. Also, my Italian grandmother from Naples Italy also taught me these methods, and I'm63 yrs young and still canning the way they taught me. My grandparents were born in the later 1800's and had been canning and perserving their food long before the fda was ever invented or pressure canners and them creating ways telling us not to do this or you can't do that. It's how you prepare your food washing and cleaning everything as you go along, goes a long way in the safety of the products you make. 55 yrs canning, and no one ever got sick from my preserving.
I'm very fortunate that I still have my great grandmother's recipe books from the 1890's early 1900's all long with a few written recipes of her mother's from the earlier 1800's that were her favorite
This election the turnout was a real surprise. I think the Amish are like the canary in the coal mine and we need to pay attention. They see things the rest of us might miss.
I grew up watching my grandmother can just like this. She had a room filled with quart jars full of canned fruit and vegetable. All she did was check them before opening them to make sure the lids were still sealed.
It would be nice that if you're going to take someone else's video clips that you would least give them an acknowledgement I have hundreds of my supporters telling me that my video are found in yours the respectful thing would do at least give the channel name along with the content that you are using
@HomesteadTessie wow, definitely.. I agree 110%. Stealing vids from others without their acknowledgment? That IS what "misinformation" watchers should be policing, NOT those who have oppositional views on politics.
I remember watching my grandmother and her sisters in West Virginia having a family canning gathering ever year. So, yes I have seen the boiling method many times. She also kept a freezer full of kitchen prepped food and home grown berries to help get her and my grandfather through the winter.
As a Home Ec teacher my beginning food class first lab was canning a jar of fruit. Following instructions was a fool proof method for showing students the importance of rules.
Water bath canning is simple. It's like canning 101. I do a lot of water bath canning and pressure canning and it's not hard after you learn how. Pressure canning must be done on low acid foods, and all meats or foods containing meat products; whereas, water bath canning is fine on acidic foods. The reasoning for this is because it takes very high temps over a specific period of time to kill certain bacteria that live in low acid and low oxygen environments (mainly botulism). High acidic, canned foods can last way longer than 5 years, as long as the seal is still good. When I was growing up, we had a gigantic pear tree out in the middle of the field on our farm. One year, mom and I picked and canned many, many cases of pears. I couldn't even begin to say how many cases there were; they were everywhere. I was 12 at the time. I ended up moving out of state for several years after I was grown. When I was 28, I moved back to the same town where they lived and I was helping Mom do something in the basement and saw a case of canned pears. I asked her if those were the same pears we had canned all those years ago. She confirmed that they were. I asked her if they were even still good after 16 years and she replied that if they were still sealed they should be. She said her and dad had still been eating them here and there throughout the years. Then she gave me a jar to take home with me. It was perfectly sealed. I didn't immediately open the jar; I let it sit in the cabinet for a couple of months. Once I opened it, I smelled the contents and it smelled fine. It looked fine other than the pears being slightly darker in color due to natural oxidation that happens to all canned foods over time. I tasted them and they tasted fine. Then I ate them and had no ill effects. As long as you use safe canning practices, home canning is very safe.
you are right on! i also WB and PC (and added in steam canning now that it's approved again). yeah! I love having good food on the shelf, the bonus when I grow the food myself and additional bonus when it's I can something that I saved seed from and grew from seeds I save, grow the food, harvest and preserve Not much better : )
I do a lot of canning and mix making. We have a dairy about a mile from us and a You Pick in the same area. The media says we are in a food desert where we are. They just don't know where to look. OH! and don't let me forget our butcher!
I remember helping my mother each summer canning bushels of fruits, apple sauce and vegetables to fill up our cold storage room with food for the winter. 🥰 She never canned meats, so I find this podcast fascinating. Thank you for sharing this knowledge from the Amish and Mennonite communities. My Godly Mom is now 94 and she's still sharp of mind and in good health, thanks be to God.
There is a ham in the museum in Smithfield, Virginia that is over 300 years old that was salted, smoked and cured to eat later. Smithfield is a great place to learn how farmers cured, and canned like the Amish. We still do it today.
I am preparing to can beef, we should all be canning as our relatives did or have, my kids can pickles. It is very easy to make tallow and use it to seal the jars, I make a full brisket every month it is delicious.
I never appreciated my grandfather's root cellar until I got older and had my own garden. Now I am trying to convince my wife that I want to dig one and set up a small smoke house and a sausage aging cabinet. I add one more thing at a time, she's sold on my homemade bacon and sausages, and we have been canning for a while saving our surplus vegetables out of our small garden plot. She makes great apple butter and jams too. P.S. all of these aren't just Amish, it's the way my Appalachian ancestors preserved food. The Foxfire series documents a lot of these almost never used techniques too. I highly recommend the first 6 in the series.
My dad's house, my childhood home, a bungalow built in the 50s in Canada has a root cellar downstairs. Heavy thick wooden door. Dad had bins full of potatoes,carrots,onions,parsnips in the winter. Mom did canning and put them on the shelf. Garden in the backyard. Most homes had this and gardens and housewives canned in Canada.
Amish is not only people my Armenian 🇦🇲 grandmothers basement was full of goods of caned food ghee with huge buckets. Dried fruits and beans naturally fermented pickles
Everyone should master those skills. Im originally from Serbia where food for winter is done like this and it litteraly can stay good, in your basement or any cold room in your house, for years. Not to mention that taste and quality wise can't compare with store bought full of chemicals rubbish.
That's right, why do we need technology when we have women? We should never forget that women are multi-functional units who can spend all their time canning food by hand, cooking, hand washing clothes, not to mention a light holiday in the form of cleaning. And that's great! After all, what would women do if they were not multifunctional domestic robots? After all, it is not really education to receive, and not to work with production machines, or do business, or write books? Who would be doing food preservation then? It's ridiculous! So, let women take over all the functions of home appliances. This will help us save the planet and then men can finally breathe fresh air! And the women? Well, women, after such a hard day's work, don't really care what they breathe. They can even breathe the smoke from the exhaust pipe, as long as they have a chance to lie down and rest a bit.
As long as they are unwashed and Clean of chicken poop. ;) ... i have yet to store them this way.. i just freeze dry them into Powder. but only down fall of that you cant make a fried egg, being they are just raw egg powder for making scrambled or in recipes ( 1-1 ratio egg powder and water)
It is not only Amish people who preserve food like that. I am from Central Asia and our people do exact same preservation, slightly different methods but same idea. We have special rooms/basements/sheds where you store all of your jars full of different salads, jams, pickled food, and etc goods. Also we used to have giant wooden boxes which were filled with sand and carrots were buried in them to last longer, especially during the cold winter. In winter people don’t do shopping much, as they had almost everything for food. Also bread gets toasted and stored too, it does not go bad as quick.
I wouldn’t want to go back to that, but it’s good to know! Where some things might be fun to store, but a freezer and refrigerator would be better! Still having what’s needed to do such is smart as well as the know how. But modern day, nitro pack in nitrogen where nitrogen displaces oxygen, then Mylar bags to vacuum pack! Still need jars, as they’re reusable!
Couldnt stand not having ice cold water to dring or very, very cold yogurt. Otherwise i could throw my refrigerator out. Threw out my new clothes dryer 7 years ago. Never missed it a day. Threw out my microwave too. live without it too. No problem. Love my 3 lehmans clothes drying racks.
To open a sealed can use the sharp end of a knife at the side of the lid to let a bit of air in then twist ,it should turn easily ,try it and let me know how you get on ,im 68 been doing it for years .😊
My mother-in--law was raised with an outhouse and they would keep a bucket of ashes in the outhouse to pour a scoop down the hole after using the toilet. Keeps the odor down.
Lo facil es hacerlo y decirlo en lugares frios traten lo mismo aca en Mexicali baja California en México con temperaturas de 56 y las casas que hierven y solo con refrigeraciones en las habitaciones vivimos y la comida debe ir en el refrigerador lo unico que sobrevive sin refrigerar es pastas arroz frijol harina vinagre etc pero nada ya preparado ,sin refrigerar nada nada asi que no digan que se puede en todos lados
All I could think about when I saw the horse carriage in the beginning are the recent youtube videos I've seen about saving Amish horses. The horses are badly mistreated, emaciated and scarred, then killed for meat for dogs. Amish have puppy mills where they kill dogs after using them. Rescue organizations get the most pitiful animals saved from Amish. Hacks and all, I feel that admiration is not exactly what anyone would feel for them with all the animal abuse going on.
It is true that Refigeration use a much energy at home. It is good if we can share and take actions. If there is nothing other concerning we could try and apply. Action makes the difference.
They're edible if the seal holds but they do degrade in nutritional value the best before is a year so label your jars and first in first out on using them
Мы живём в Америке уже 34 года, на рынке покупали только у Амишей, но сейчас и они научились использовать много химикатов, особенно в этом году, в середине помидор, непонятное образование, как камень и не вкусные, больше не стала покупать у них.
Same. I do it that way to ensure every jar has an equal amount of whatever is being pickled (cucumbers, beets, etc). Scooping everything out of a pot to fill the jars always ended up with uneven amounts of solids in the jars. Towards the end of the pot there would only be a few scraps of solids in all the brine.
Nobody does this because you can buy anything CHEAP at a store. If you had to hook up a horse everyday to “drive” to the store you wouldn’t. You’d can.
Can we all stop and take a moment to thank the Amish for turning up to help save our country ❤
I am plain and made a video on just that topic :)
Look at the counties where the plain live the numbers are way up, Thank You WE did it, We should be free to sell what we want to sell, FREE TO make our own choices on what we put in our bodies, they don't want us non-plain to know how bad our food is compared to what it used to taste like, So Thank You plain folk ❤❤❤❤❤
Please don't ruin this channel with your failed view of politics!
Not the Armish. Although they are very smart culturally, it's God I His mercy that's saving your country.
A hale and hearty thank you to our Amish brothers and sisters, you helped to make the election too big to rig. Many Thanks!❤️
I live in middle-est Europe, in, Romania. We have this metods of preserving foods active today. Fermenting, smoking, preserving with vinegar, drying, preserving in lard... My generation uses them as well
I LIVE IN UZ VALEY WE DO THESE THING IN THE SAMA WAY
So do l,in Bay City,Michigan!
many of us (in the US) have canned, dried, smoked, fermented and more. I have 30 pounds of cabbage fermenting now, hundreds of jars of fish & meat (pressure canned) on the shelf, jam/jelly/preserves, chili, soups, strews and more. I love it all!
@@kimberlyj.stornello8828
@@OldSchoolPrepper many????? THE USA invented mass produced factory food. The UK has fallen that way and larger chunks of Europe too.
My grandmother and great-grandmother, who came from England, taught me these methods. Also, my Italian grandmother from Naples Italy also taught me these methods, and I'm63 yrs young and still canning the way they taught me. My grandparents were born in the later 1800's and had been canning and perserving their food long before the fda was ever invented or pressure canners and them creating ways telling us not to do this or you can't do that. It's how you prepare your food washing and cleaning everything as you go along, goes a long way in the safety of the products you make. 55 yrs canning, and no one ever got sick from my preserving.
We do these methods in Greece also, decades now.
Does canning preserve vegetables if kept at around 38 degree centigrade ( the temp in my country where I live ) ?
Wow, you are a proper European immigrant to the USA
I'm very fortunate that I still have my great grandmother's recipe books from the 1890's early 1900's all long with a few written recipes of her mother's from the earlier 1800's that were her favorite
@@Sparkplug4712 that is really amazing you are so blessed, i wonder how the dishes taste like
I want to take this opportunity to thank you for who they are
I have always respected and admire the Amish people ❤🇺🇸👏
They are so legalistic, it's unhealthy.
The Amish could teach us a lot. May God bless them always.
In my opinion: the amish live a way they don't need any God at all. . . it seems they have their own world in their hand . .
This election the turnout was a real surprise. I think the Amish are like the canary in the coal mine and we need to pay attention. They see things the rest of us might miss.
The landscape is absolutely gorgeous, quaint, and picturesque. Pure air and clean everywhere out of an old movie. Incredible 😮
I want to live with the Amish for a year for this experience…
you won't survive. no modern life convenience. you've to move your ass from dawn to dusk.
Same!!!
I grew up watching my grandmother can just like this. She had a room filled with quart jars full of canned fruit and vegetable. All she did was check them before opening them to make sure the lids were still sealed.
It would be nice that if you're going to take someone else's video clips that you would least give them an acknowledgement I have hundreds of my supporters telling me that my video are found in yours the respectful thing would do at least give the channel name along with the content that you are using
@HomesteadTessie wow, definitely.. I agree 110%. Stealing vids from others without their acknowledgment? That IS what "misinformation" watchers should be policing, NOT those who have oppositional views on politics.
You're absolutely correct. I looked you up based on your comment, so you are getting some new viewers anyway 😊
I remember watching my grandmother and her sisters in West Virginia having a family canning gathering ever year. So, yes I have seen the boiling method many times. She also kept a freezer full of kitchen prepped food and home grown berries to help get her and my grandfather through the winter.
As a Home Ec teacher my beginning food class first lab was canning a jar of fruit. Following instructions was a fool proof method for showing students the importance of rules.
This guys narrations, Quips, wordsmith, & gift of gab is on par with this food experience
Water bath canning is simple. It's like canning 101. I do a lot of water bath canning and pressure canning and it's not hard after you learn how. Pressure canning must be done on low acid foods, and all meats or foods containing meat products; whereas, water bath canning is fine on acidic foods. The reasoning for this is because it takes very high temps over a specific period of time to kill certain bacteria that live in low acid and low oxygen environments (mainly botulism). High acidic, canned foods can last way longer than 5 years, as long as the seal is still good. When I was growing up, we had a gigantic pear tree out in the middle of the field on our farm. One year, mom and I picked and canned many, many cases of pears. I couldn't even begin to say how many cases there were; they were everywhere. I was 12 at the time. I ended up moving out of state for several years after I was grown. When I was 28, I moved back to the same town where they lived and I was helping Mom do something in the basement and saw a case of canned pears. I asked her if those were the same pears we had canned all those years ago. She confirmed that they were. I asked her if they were even still good after 16 years and she replied that if they were still sealed they should be. She said her and dad had still been eating them here and there throughout the years. Then she gave me a jar to take home with me. It was perfectly sealed. I didn't immediately open the jar; I let it sit in the cabinet for a couple of months. Once I opened it, I smelled the contents and it smelled fine. It looked fine other than the pears being slightly darker in color due to natural oxidation that happens to all canned foods over time. I tasted them and they tasted fine. Then I ate them and had no ill effects. As long as you use safe canning practices, home canning is very safe.
you are right on! i also WB and PC (and added in steam canning now that it's approved again). yeah! I love having good food on the shelf, the bonus when I grow the food myself and additional bonus when it's I can something that I saved seed from and grew from seeds I save, grow the food, harvest and preserve Not much better : )
I do a lot of canning and mix making. We have a dairy about a mile from us and a You Pick in the same area. The media says we are in a food desert where we are. They just don't know where to look. OH! and don't let me forget our butcher!
I remember helping my mother each summer canning bushels of fruits, apple sauce and vegetables to fill up our cold storage room with food for the winter. 🥰 She never canned meats, so I find this podcast fascinating. Thank you for sharing this knowledge from the Amish and Mennonite communities. My Godly Mom is now 94 and she's still sharp of mind and in good health, thanks be to God.
There is a ham in the museum in Smithfield, Virginia that is over 300 years old that was salted, smoked and cured to eat later. Smithfield is a great place to learn how farmers cured, and canned like the Amish. We still do it today.
But is that still eatable and has anyone tasted that recently ?
My mom made some huckle berry jam in small jars. Years later after she passed, my sisters gave me these. They were intoxicating
Literally? Or figuratively intoxicating? So Sorry about your loss. 😓🥰
After last 11/5, I love Amish guys more than ever! Thanks, guys!
I am preparing to can beef, we should all be canning as our relatives did or have, my kids can pickles. It is very easy to make tallow and use it to seal the jars, I make a full brisket every month it is delicious.
I never appreciated my grandfather's root cellar until I got older and had my own garden. Now I am trying to convince my wife that I want to dig one and set up a small smoke house and a sausage aging cabinet. I add one more thing at a time, she's sold on my homemade bacon and sausages, and we have been canning for a while saving our surplus vegetables out of our small garden plot. She makes great apple butter and jams too.
P.S. all of these aren't just Amish, it's the way my Appalachian ancestors preserved food. The Foxfire series documents a lot of these almost never used techniques too. I highly recommend the first 6 in the series.
Thank you for the information! We make sauerkraut all the time, and absolutely love it.
My dad's house, my childhood home, a bungalow built in the 50s in Canada has a root cellar downstairs. Heavy thick wooden door. Dad had bins full of potatoes,carrots,onions,parsnips in the winter. Mom did canning and put them on the shelf. Garden in the backyard. Most homes had this and gardens and housewives canned in Canada.
Amish is not only people my Armenian 🇦🇲 grandmothers basement was full of goods of caned food ghee with huge buckets. Dried fruits and beans naturally fermented pickles
A suggestion, the day after canning remove the lids and put on the shelf. No worries about sticking rings
Not lids ..just rings
Interesting at 3:15 that's the seasonal homestead ! I watch enough of her videos to recognize her.
Yes, so do I. 👍🏻
@@angelajason-ik4vd stolen footage. Maybe give her a heads up. My footage has also been stolen for this cideo
This is normal in Central and Eastern Europe, this is exactly how we preserve food still
Everyone should master those skills. Im originally from Serbia where food for winter is done like this and it litteraly can stay good, in your basement or any cold room in your house, for years. Not to mention that taste and quality wise can't compare with store bought full of chemicals rubbish.
That's right, why do we need technology when we have women? We should never forget that women are multi-functional units who can spend all their time canning food by hand, cooking, hand washing clothes, not to mention a light holiday in the form of cleaning. And that's great! After all, what would women do if they were not multifunctional domestic robots? After all, it is not really education to receive, and not to work with production machines, or do business, or write books? Who would be doing food preservation then? It's ridiculous! So, let women take over all the functions of home appliances. This will help us save the planet and then men can finally breathe fresh air! And the women? Well, women, after such a hard day's work, don't really care what they breathe. They can even breathe the smoke from the exhaust pipe, as long as they have a chance to lie down and rest a bit.
Glassing with pickling lime is a great way to store eggs
As long as they are unwashed and Clean of chicken poop. ;) ... i have yet to store them this way.. i just freeze dry them into Powder. but only down fall of that you cant make a fried egg, being they are just raw egg powder for making scrambled or in recipes ( 1-1 ratio egg powder and water)
It is not only Amish people who preserve food like that. I am from Central Asia and our people do exact same preservation, slightly different methods but same idea. We have special rooms/basements/sheds where you store all of your jars full of different salads, jams, pickled food, and etc goods. Also we used to have giant wooden boxes which were filled with sand and carrots were buried in them to last longer, especially during the cold winter. In winter people don’t do shopping much, as they had almost everything for food. Also bread gets toasted and stored too, it does not go bad as quick.
these pictured here are actors and actresses because they Amish don’t film themselves due to vanity
There diff. Type of omish
@@donnatierney2078no there isn’t . She right . But it’s just a friggin video to show you . 😊😊
🌟 You are missing the fact that the fat is super hot and sterilizes the submerged cooked meats as well as excluding oxygen.
Ive heard that it’s okay under some circumstances, as long as they don’t see/watch themselves- that would tempt vanity.
Correct @@DeborahThird-og1uo
That book is so expensive 😢😢😢 very very expensive indeed
I wouldn’t want to go back to that, but it’s good to know! Where some things might be fun to store, but a freezer and refrigerator would be better! Still having what’s needed to do such is smart as well as the know how. But modern day, nitro pack in nitrogen where nitrogen displaces oxygen, then Mylar bags to vacuum pack! Still need jars, as they’re reusable!
Can't knock them for their ingenuity, like we critique them for their appearance 🙏🙏
Couldnt stand not having ice cold water to dring or very, very cold yogurt. Otherwise i could throw my refrigerator out. Threw out my new clothes dryer 7 years ago. Never missed it a day. Threw out my microwave too. live without it too. No problem. Love my 3 lehmans clothes drying racks.
My clothes are drying on a line by my wood stove right now. My clothes might smell a little like wood smoke once in a while but I don’t mind 😊
@@mightywind7595 I use sunlight in my country to dry them
The Amish are hard workers, I respect them.
thank you such an inspiration to all of us the bread and butter of the usa
Your commenting is GREAT!!! Thank you
Some Amish use propane-fueled refrigerators. They shun things that are associated with the government, such as electric or water utilities.
To open a sealed can use the sharp end of a knife at the side of the lid to let a bit of air in then twist ,it should turn easily ,try it and let me know how you get on ,im 68 been doing it for years .😊
Love to spend a day with the Amish.
I'm 66 and not Amish. We did it in the 60s in suburban Seattle.
Perseverance wins.
My mother-in--law was raised with an outhouse and they would keep a bucket of ashes in the outhouse to pour a scoop down the hole after using the toilet. Keeps the odor down.
Just a word of caution; not all vegetables can be safely water bath canned, they need pressure cooking. Same for meats.
I canned food in the 80's my grandmother gave me her water bath canner after i starter gardening ...never had a peroblem .
Lo facil es hacerlo y decirlo en lugares frios traten lo mismo aca en Mexicali baja California en México con temperaturas de 56 y las casas que hierven y solo con refrigeraciones en las habitaciones vivimos y la comida debe ir en el refrigerador lo unico que sobrevive sin refrigerar es pastas arroz frijol harina vinagre etc pero nada ya preparado ,sin refrigerar nada nada asi que no digan que se puede en todos lados
I didnt know about using ash. I can all the time.
All I could think about when I saw the horse carriage in the beginning are the recent youtube videos I've seen about saving Amish horses. The horses are badly mistreated, emaciated and scarred, then killed for meat for dogs. Amish have puppy mills where they kill dogs after using them. Rescue organizations get the most pitiful animals saved from Amish. Hacks and all, I feel that admiration is not exactly what anyone would feel for them with all the animal abuse going on.
It is true that Refigeration use a much energy at home. It is good if we can share and take actions. If there is nothing other concerning we could try and apply. Action makes the difference.
Muito bom. Obrigada. Deus abençoe. 🙏
They're edible if the seal holds but they do degrade in nutritional value the best before is a year so label your jars and first in first out on using them
Eating chicken that we canned 4 years ago.
A pressure canner is always safest
Thank you for all the info 🙏🥰🐱
GOOD
Мы живём в Америке уже 34 года, на рынке покупали только у Амишей, но сейчас и они научились использовать много химикатов, особенно в этом году, в середине помидор, непонятное образование, как камень и не вкусные, больше не стала покупать у них.
7:22 haha. Kelly McGillis! ❤😂
How on earth do you confuse sauerkraut andpickled beets??? 😆
Red cabbage sauerkraut can look just like shredded beets in the jar.
Why would you shred the beets, sliced i could understand but there is no point to shredding @reja1309
Some of the shots were taken from the channel Townsends
Your house looks so immaculate would you do a clean with me everyday video/vlog?
Amish best-selling food love
Unfortunately our local cannery that was run by the University of Florida Agricultural Extension closed down.
Very interesting. I wish I have the space. 😊
I've only ever poured my brine into my jar. I've never but my veg into the brine.
Same. I do it that way to ensure every jar has an equal amount of whatever is being pickled (cucumbers, beets, etc). Scooping everything out of a pot to fill the jars always ended up with uneven amounts of solids in the jars. Towards the end of the pot there would only be a few scraps of solids in all the brine.
I grew up canning foods.
God Bless you people.
Plan for the future. The biggest secret of our ancestors' survival.
... the link u provide is for one of the books, what about the other book !?!?!
The other ones are great too.
@@FrugalSolutionsTVShe's asking you for the link stupid, not how good the book is. You are very greedy with way to many ads.
The Amish have some of the biggest puppy mills in the US.
Is there an Amish cookbook for canning?
There are many, Mennonite and Hutterite ones as well. Amazon and any good bookstore should have them.
At least we all know not to let the narrator into our post apocalyptic camp.
Amish didn't come up with these ideas and canning and pickling. I'm Canadian and women have done this since colonization bringing it from Europe.
Any Amish people around here
okay.nice. but how is it done?
U can control the speed of the video
This video is awesome! Thank you so much.
I’m curious. Before glass, what did they use?
Clay crocks
Can the amish use solar panels for heating or electricity?
Interesting!!!!!
They must need lots of jars though.
Can I do this with Fish?
I want to learn how to do this!
Don't learn from videos. Use the Ball Canning and Preserving book to learn the safest way first. It's the gold standard.
How do you can without all of the fancy equipment? Is there a way to do it with mason jars and a
Salt ?
Try reading Jethro Kloss Back to EDEN
How do they reuse the lids or what happens with they run out of sealed lids
They grow their own food so they food lasts longer.not the stuff we buy with gmo
I can't even keep things a few weeks in my fridge
Except for canned tomatoes and jams, the taste is not the same as frozen or fresh. Canned peas are nasty compared to fresh or frozen.
Where's the thumbnail though
No idle time for Amish. They always move and work the entire day.
Nobody does this because you can buy anything CHEAP at a store. If you had to hook up a horse everyday to “drive” to the store you wouldn’t. You’d can.
I can twice a year. I also ferment foods, make wine,butter and cheeses.
They can sit on a shelf for 20 years? Yeah until there is an earthquake.
You put the wood ash in your garden
Amish do not allow you to take pictures of them nor any of their doings!!
Yes, and once you open the jar; it has to be consumed right away😂
Amen!❤
so funny you say surprising!
this is just a common practice in very Russian home
Talk less, gain more.
True
Mmm bottled goods 😉 though...not 'canned goods' 😆and ANYONE would have that level of 'patience' if they have no TV or cellphones...wifi etc...