You forgot to mention to not stack the jars on top of each other. Cause stacking slowly opens the seal over time because of the added weight on top laymans example: put a flat piece of board on say 2 sticks at the bottom on both sides of the board than place a weight on the middle of the board and what happens? Right you see the edges lift.
I’m told if you put a board or card board between the jars if you must stack them do to limited space to stack them between between the layers is this true?
I Love You!! What an awesome video....I feel I was with my Mom and Dad Canning with them all them years Its where I Learned Gardening and Canning Life Lessons...My Parents are gone now I am 61 and so glad I Learned from My Parents...Keep up the Good Work..Btw I Love Your Kitchen!! Have a Great Day take care and God Bless !!
I have seen canning recipes that call for a tablespoon of vinegar at the end. I suppose that's to make sure they have the acid that you mention. Thanks for the cool video!
Hello dear ! maybe I listened not carefully ..can i ask one quick question ? you prepared the beans.. and then you put them in a jar ...and How long did you cook them in waterbath ?
As someone with a university level science background, I believe I’m qualified to correct a major inaccuracy. 4 minutes into the video, Kait explains that you need acidity and “a minimum 4.6 pH level.” This is the OPPOSITE of what you need, and here’s why. The pH scale specifies the hydrogen concentration of water based solutions from 1-14. Pure water is neutral with a pH of 7. Acidic solutions have a pH lower than 7 (battery acid with a pH of 1) and alkaline/basic solutions have a pH higher than 7 (liquid drain cleaner with a pH of 14). Edit: Acidic/low pH solutions have higher concentrations of hydrogen, and basic/high pH solutions have lower concentrations of hydrogen. Confusing I know! By instructing viewers to ensure a MINIMUM pH of 4.6, it’s interpreted as ensuring a pH from 4.6-14. These solutions skew more basic and therefore NOT acidic. The correct instructions are to ensure a MAXIMUM pH of 4.6 😊
Great video, and thank you! I haven't started canning yet -- just bought my first batch of jars, actually. Two questions about this video: 1. So, the entire can doesn't have to be submerged? I noticed the water was just up to the lid, and that there wasn't 3" of "clearance" over the cans like most how-to's have said is required. 2. Also, that wand thingy with the magnet and bubble thing -- I noticed that your fingers were on that tool when you used the magnet end, and it was within the area that would be submerged when you use the debubbler end. Do you wash it after each use, or wash your fingers after each use? I'm worried about that bacteria too. I'm sure your hands are super clean, but just worried that you're touching surfaces that are submerged into the can. If anyone has any thoughts about these questions, I'd be most grateful! I'm getting up the nerve to can, and just want to be sure I'm doing it right. Thanks!
Hi! What you saw was her loading them into the canning rack. When you're using a rack like that, it's designed to rest higher in the pot for you to add the cans and to be lowered down to the bottom of the pot when you're processing the cans. The cans should be submerged during processing for proper preservation, it just wasn't shown here.
I’m just seeing this video… and learning a as bout water bath canning. How do you know which foods are acid enough? Or how do you check the ph to know it’s safe? I dont have a pressure canner. Thanks
How long do you keep them boiling for? I noticed the water boiling as you place the jars in.. can the food be hot as well? So many questions LOL. Awesome video and thank you!
This wasn't really helpful as a newbie, I didn't learn much about how to water bath can. The most important part as a newbie is the actual processing procedure, how much water to put in the pot, how much water needs to cover the jars, how the water is supposed to boil, when to start the timer for processing, HOW IT LOOKS when this process is happening (most of all), I know you talked about the steps and how much water etc, but many of us come to the videos instead of referring to the books because we are more of a visual learner. I want to see how it all looks while you explain it, so that we can put the visuals along side the instructions. Visually seeing how it all needs to look every step of the way is the best way for many of us to learn and to make sure we get it right. Thank you for sharing your knowledge with us, though. There were still lessons to be learned here about water bath canning.
You did a big no no/screw tops are not supposed to be on jars - produuces false lids/big nono.2nd never ever ever put jars on top of jars or anything at all on top of canned jars/again can cause them to come off/false can.utube these /also this photo teaches people to end up making these mistakes/food botulism is serious. ..and deadly
That’s because timing varies with what specific recipe you’re making and the altitude you live in. You’ll need to do your own research/follow your recipe books that guide you through those variables
Daer mis thanks for your videos 🇿🇦 I'm from suif Africa 🇿🇦‼️ Can I POTATOES AND COOKED MEAT IN WATER BATH CANNING IF I POET LEMON JUICE IN THE WATER AS WELL AS UNION AND TOMATO MIX'S IN WHIF COOKED MEAT? VINCENT SUIF AFRICA 🇿🇦
How do you know when you have to process the can in the water bath? Do you need to do it for something that will be eaten within a month in the fridge? Whats the longest you can get out of your salsa without this process?
I just watched a video on hints if you don’t have the “proper” tools. Use a stock pot, deep enough to cover your jars with water. Put a towel on the bottom of stock pot if you don’t have the wire rack to prevent jars from cracking. To get the jars out of the boiling water to use tongs with rubber bands around the the part that is grabbing the jars. The rubber bands give a better grip. If you don’t have a wide funnel, cut off the bottom of a red solo cup. Make sure the cup can be used for hot beverages, you don’t want to melt the cup lol
Ohhh for goodness sake! People don't have common sense anymore? How did our parents and grandparents can? With a pot. That's it. The pressure canner exists only in the US. Americans are smarter than the rest of the WORLD?
@@ShellyBlack8359 I'm also new to canning, so please double check this. But my understanding is that if you have temperature fluctuations, the lid may become unsealed, but with the ring in place, it may reseal once the temperature goes back to normal. So what you might think is a safe jar of food is actually not safe since it has been unsealed. If you remove the ring, it's more obvious that the jar has become unsealed so you don't consume it.
Ypu didn't say anything about how much water to put in with the jars or how long to boil... I thought this video was about canning. Lol... the two things I wanted to know, you didn't cover. 😂😂😂
@@Brandi_the_Baker water that has been boiled is above 180° (temp most bacteria dies at) so putting some water aside, after it cools for a min u can put the lids in and the temp will kill almost all bacteria
@@EZGovernor so I have heard you can waterbath anything. I know the Amish waterbath almost everything including ham n beans, soup etc.. but other videos I have seen say you Cannot waterbath any soups or corn etc.. so I'm not sure what to believe. Also, if Im just cooking a big pot of ham n beans in my slow cooker and I have leftovers, and I put them in a glass jar, it will seal on its own but...I wonder how long it would last? How soon it would go bad? Etc...
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I've always removed the metal band ring once the jar is cooked. With the ring off you can detect easier if there is a breaking the seal while storing.
This was the best video I’ve seen so far on water bathing for beginners. I’m just getting started and this was very helpful. Thank you.
Lids are re-usable as long as the rubber seal is still good. After some experience you can tell what is still good and what is not.
My family has been water bath canning for generations and never used ph strips canned all vegetables all meats
Same thing I was saying, my great grandmother didn’t even know what that was lol
You forgot to mention to not stack the jars on top of each other. Cause stacking slowly opens the seal over time because of the added weight on top laymans example: put a flat piece of board on say 2 sticks at the bottom on both sides of the board than place a weight on the middle of the board and what happens? Right you see the edges lift.
I’m told if you put a board or card board between the jars if you must stack them do to limited space to stack them between between the layers is this true?
Thank you so much for that comment I think that is what I did wrong
@@aprilcarr8079 u want water air flow, think of sitting it on a basin
Great information! Way more information than other canning videos! Didn’t know about the pH requirement for water bath canning.
Water Bath canning is my relaxing thing. Thanks for the video
Love it thank you! I am beginning my homestead journey 😊 hi from New Zealand 🇳🇿
I Love You!! What an awesome video....I feel I was with my Mom and Dad Canning with them all them years Its where I Learned Gardening and Canning Life Lessons...My Parents are gone now I am 61 and so glad I Learned from My Parents...Keep up the Good Work..Btw I Love Your Kitchen!! Have a Great Day take care and God Bless !!
Thank you for this wonderful video! I am making apple butter soon and your video is a blessing as it has the recipe!
People have been water bathing meats etc. for hundreds of years and in some countries they still do, and don't even have pressure canning.
This is true. My grandparents water bathed moose meat, rabbit, seal pretty much everything they hunted it got canned. No pressure cooker was used.
Thanks for all the info it is very helpful
I have seen canning recipes that call for a tablespoon of vinegar at the end. I suppose that's to make sure they have the acid that you mention. Thanks for the cool video!
Thank you for answering if and what can be water bath canned!
Hello dear ! maybe I listened not carefully ..can i ask one quick question ? you prepared the beans.. and then you put them in a jar ...and How long did you cook them in waterbath ?
New canner here. Great info. Thank you
So far, the MOST informative video. I was wondering about reusing lids!
You can use rubber rings, and a specific reuseable lid. Alot of people reuse the one use ones as long as they still pop when you check them
As someone with a university level science background, I believe I’m qualified to correct a major inaccuracy. 4 minutes into the video, Kait explains that you need acidity and “a minimum 4.6 pH level.” This is the OPPOSITE of what you need, and here’s why.
The pH scale specifies the hydrogen concentration of water based solutions from 1-14. Pure water is neutral with a pH of 7. Acidic solutions have a pH lower than 7 (battery acid with a pH of 1) and alkaline/basic solutions have a pH higher than 7 (liquid drain cleaner with a pH of 14).
Edit: Acidic/low pH solutions have higher concentrations of hydrogen, and basic/high pH solutions have lower concentrations of hydrogen. Confusing I know!
By instructing viewers to ensure a MINIMUM pH of 4.6, it’s interpreted as ensuring a pH from 4.6-14. These solutions skew more basic and therefore NOT acidic. The correct instructions are to ensure a MAXIMUM pH of 4.6 😊
Thank you so much 😊
Great video, and thank you! I haven't started canning yet -- just bought my first batch of jars, actually. Two questions about this video: 1. So, the entire can doesn't have to be submerged? I noticed the water was just up to the lid, and that there wasn't 3" of "clearance" over the cans like most how-to's have said is required. 2. Also, that wand thingy with the magnet and bubble thing -- I noticed that your fingers were on that tool when you used the magnet end, and it was within the area that would be submerged when you use the debubbler end. Do you wash it after each use, or wash your fingers after each use? I'm worried about that bacteria too. I'm sure your hands are super clean, but just worried that you're touching surfaces that are submerged into the can. If anyone has any thoughts about these questions, I'd be most grateful! I'm getting up the nerve to can, and just want to be sure I'm doing it right. Thanks!
Hi! What you saw was her loading them into the canning rack. When you're using a rack like that, it's designed to rest higher in the pot for you to add the cans and to be lowered down to the bottom of the pot when you're processing the cans. The cans should be submerged during processing for proper preservation, it just wasn't shown here.
How long to I boil the completed jars?
Excellent video thank you!
Is the water in the canner suppose to cover the jar ring ?
Thank you.
How long u boil them for and do you have to keep adding water?
Thank you for the info
headspace is because some foods
have a lot of water so u need the room.....jar fills up more as the food cooks
I’m just seeing this video… and learning a as bout water bath canning. How do you know which foods are acid enough? Or how do you check the ph to know it’s safe? I dont have a pressure canner. Thanks
You can find lots of reliable recipes for meat without a pressure canner.
Need canner here and earned a SUB ✔️
Can I use the dishwasher to sterilize my jars ? I’ve never done this before ..but think I’m going to try 😊
This is how my parents have sterilized there jars for years
I hate how these women attacked your video. I loved it. Very much.
How long do you keep them boiling for? I noticed the water boiling as you place the jars in.. can the food be hot as well? So many questions LOL. Awesome video and thank you!
Amish reuse everything all the time so I don't understand why not?
Hi.. I dont think you ever said HOW LONG TO BOIL cans once the water comes to a boil! ? thank you
15 to 20 minutes but check the recipe.
I have been told three hours for water bathing literally everything!
Meats 2 hrs vegetables 30 min. Dry beans 1 hr
@@Justme-jy7vo I asked this questions a year ago.
Can you use just hot water when canning using the water bath method for bell peppers and onions?
This wasn't really helpful as a newbie, I didn't learn much about how to water bath can. The most important part as a newbie is the actual processing procedure, how much water to put in the pot, how much water needs to cover the jars, how the water is supposed to boil, when to start the timer for processing, HOW IT LOOKS when this process is happening (most of all), I know you talked about the steps and how much water etc, but many of us come to the videos instead of referring to the books because we are more of a visual learner. I want to see how it all looks while you explain it, so that we can put the visuals along side the instructions. Visually seeing how it all needs to look every step of the way is the best way for many of us to learn and to make sure we get it right. Thank you for sharing your knowledge with us, though. There were still lessons to be learned here about water bath canning.
You did a big no no/screw tops are not supposed to be on jars - produuces false lids/big nono.2nd never ever ever put jars on top of jars or anything at all on top of canned jars/again can cause them to come off/false can.utube these /also this photo teaches people to end up making these mistakes/food botulism is serious. ..and deadly
Botulism doesn’t happen when correctly following a water bath canning recipe. Pressure canning is when you really need to worry about that.
Do I cook the veggies first then bottle and how long must it boil ? Thanks a mill Yvonne from the Transkei SA
You aren’t supposed to leave the rings on nor stack them up like this.
Yes, learned that last year. It gives it a false seal.
I do it that way as did my mother and my grandmother. No problems
Why can’t u leave the rings on ? my mom did.
I leave the rings on just because I don't have anywhere to store them
This is a demonstration video. Why do you have to make a negative comment? Start your own TH-cam channel
I WB AND PC YEAR ROUND I HAVE A #1O CAN OF GREEN BEANS TO RE-CAN I WB HOW MANY MINUTES IN WB
How long do you water bath potatoes outside over a fire
I was hoping you would mention how long you boiled your jars with the food inside? No direction as to how long according to altitudes etc.?
That’s because timing varies with what specific recipe you’re making and the altitude you live in. You’ll need to do your own research/follow your recipe books that guide you through those variables
If you the seal does have a bubble, can you put them back in the pot and try again, or should I throw it away?
If you catch it within the first 24 hours, you can refrigerator it and use it within a few days but from what I've researched, you can not.
Can I dice up raw carrots and put just water in the jar a water bath them. I grow carrots and I don't know how to bottle them?
Daer mis thanks for your videos 🇿🇦 I'm from suif Africa 🇿🇦‼️
Can I POTATOES AND COOKED MEAT IN WATER BATH CANNING IF I POET LEMON JUICE IN THE WATER AS WELL AS UNION AND TOMATO MIX'S IN WHIF COOKED MEAT?
VINCENT
SUIF AFRICA 🇿🇦
Is it safe to do fish in a water bath canner?
How do you know when you have to process the can in the water bath? Do you need to do it for something that will be eaten within a month in the fridge? Whats the longest you can get out of your salsa without this process?
Canning is for long term storage. The salsa will be good canned this way for about a year (maybe longer, do your research)
When do you tighten the jars all the way ? Or do you just finger tighten it and that's enough?
Finger tight to start but you do not store jars with the rings on. You take them off once the jars have cooled.
Is it possible to can on a budget without all of the extra tools.And use a regular towel pot for sterilizing?
I suppose. I just use a pot. I don't have any of the tools.
I just watched a video on hints if you don’t have the “proper” tools. Use a stock pot, deep enough to cover your jars with water. Put a towel on the bottom of stock pot if you don’t have the wire rack to prevent jars from cracking. To get the jars out of the boiling water to use tongs with rubber bands around the the part that is grabbing the jars. The rubber bands give a better grip. If you don’t have a wide funnel, cut off the bottom of a red solo cup. Make sure the cup can be used for hot beverages, you don’t want to melt the cup lol
How to do mushrooms in a waterbath
Warning, saying anything contrary to the FDA or government is against TH-cam rules.
Ohhh for goodness sake! People don't have common sense anymore? How did our parents and grandparents can? With a pot. That's it. The pressure canner exists only in the US. Americans are smarter than the rest of the WORLD?
Fuck the Government.
I was a bit surprised you can't re-use the lids - why is this? Many thanks.
Yes you can
@@freethinker4596 Thank you, I've been doing a lot of research since I posted this. Am pleased to find out it's not set in stone.
Make Sure you remove the rings from the jars after they have cooled down and sealed.
Hello I'm new to canning so any extra info helps. Why should the ring be removed after cooling and sealed? 🤔
@@ShellyBlack8359 I'm also new to canning, so please double check this. But my understanding is that if you have temperature fluctuations, the lid may become unsealed, but with the ring in place, it may reseal once the temperature goes back to normal. So what you might think is a safe jar of food is actually not safe since it has been unsealed. If you remove the ring, it's more obvious that the jar has become unsealed so you don't consume it.
Ok thank you so much! 🙂
I have been cannng for over 60 years. No -- DO NOT remove the Rings after canning.
How can i waterbath can winter squash safely? I've heard they are not acidic enough. Would it work if i added vinegar?
Salt is what u use 1 tsp. Per quart ,winter squash is twice as long as summer squash.
What size stock pot do you use ? does it matter which size we use ?
You can use any size pot as long as you have a way to keep the jars off the bottom and away from the direct heat.
Can you sanitize the jars in the dishwasher?
Yes
You just de-bubbled and then tapped the jar with the tool used to de-bubbled transferring some of your contents on the rim
Can you water bath rice if so how long?
Yes you can. Check out Melissa Nir....she cans!
People have been preserving their food for hundreds of years without pH strips and FDA guidelines. ohhhh...
Canning actually starts @11:05 🙄
How about people who been doing water bath for ever like Amish do every thing in water 💧 bath
You have talked over half the time on your program by
Ypu didn't say anything about how much water to put in with the jars or how long to boil... I thought this video was about canning. Lol... the two things I wanted to know, you didn't cover. 😂😂😂
How do we satanize the new lids? Do they get boiled along with the jars? Thank you for the video.
Don"t boil lids, place in water that has been boiled and set aside. boiling them will effect the rim.
@@jtsny11 how do you sanitize them?
@@Brandi_the_Baker water that has been boiled is above 180° (temp most bacteria dies at) so putting some water aside, after it cools for a min u can put the lids in and the temp will kill almost all bacteria
@@EZGovernor so I have heard you can waterbath anything. I know the Amish waterbath almost everything including ham n beans, soup etc.. but other videos I have seen say you Cannot waterbath any soups or corn etc.. so I'm not sure what to believe. Also, if Im just cooking a big pot of ham n beans in my slow cooker and I have leftovers, and I put them in a glass jar, it will seal on its own but...I wonder how long it would last? How soon it would go bad? Etc...
too chatty. sorry
You talk too much and don't say a damn thing
Meow
u sure do talk a lot....