@Carpenters Self Reliance I have canned ground beef. However, it was before I started my channel. I do need to can a little more. I’ll do have plans for making the video.
Our Walmart in my town had almost ZERO frozen veggies! I grabbed 2 750 gram bags of Great Value peaches and cream corn and 2 mixed vegetables. I will be canning them up tomorrow in 1/2 pint jars. That size (1 cup) is perfect for me! I also look for meat on sale and can that up. Today was chicken legs )in the canner now, then 4 lbs of hamburger. Making half into plain burger canned and the other half taco meat.
Fabulous!! You’re going to be good and prepared. Our Walmart is so hit and miss on different things at different times. It’s annoying, but it is what it is. It’s also the reason we need to stay prepared. WTG!
I'm a beginner and i am planning on canning something every day for a month. Not sure which month but I'm working on my list for now. I have an electric canner so will only be doing 4qt at a time so i hope I'm not too overwhelmed once i start. This is a great idea to get me started until i get my garden going next year.
Great video! I'd love to know why you use vinegar on the rims when cleaning rather than just using the paper towel alone. Also I'd love to see more water bath canning videos!!
Vinegar is better for cleaning the rims, especially if your product contains fats. It’s just a way of insuring you get the rim clean. Dirty rims can mess up a seal
Howdy, Mrs Joan. I live and grew up in. I started to learn to can when I was 7 or 8 years old. I basically stopped when my Nana passed about 35 years ago. My mom passed 6 years ago and I got her canner and still haven't started canning again. Your video makes me want to start again. Now I have to start buying jars.
Just found your channel tonight because you made a comment on Homestead Tessie. So glad I found you. It seems like we have a lot in common. I just got a bunch of frozen vegetables and I’m planning to do exactly what you just did.. thanks for all the great tips!
You truly simplified the process. I ordered the two books that you recommended and will read them asap. Can't wait to start canning the vegetables that will be coming out of my spring garden.
LOL. . I do this ALL the time. . . Find it on sale, bring it home, pull out the canner, and can that stuff up! Great for those times I can't seem to get them fresh :)
I absolutely loved how you said you are OCD when it comes to placing your brand name jars the same way!🤣! I am so bad at Doing that that I even make sure that the lids are facing backwards so I can put a label on the smooth part of the jar! I have yet to get the All American Pressure Canner, but Hope to have one soon. I want to get the 32 qt size, I think that one will let you can 18-19 pint jars. Thanks for being here for the “Newbies” as well as us seasoned canners. That means I’m old!
The acid in the vinegar helps by sterilize the glass rim just in case while putting stuff in it might get on rim anything on the rim of the glass jars during pressure canning won't allow proper seal
I have some mixed frozen fruit bags, and single frozen fruit bags that I'd like to can also. I'm needing the processing time of these fruits. I'll surf somemore in your site to see if you've canned frozen fruit, or I can just google it. Thanks for all your info. You are a great teacher!!
I’m OCD too!!! When I put on my lids, the “Ball” part of the lid has to be at the top to match the “Ball” part of the jar!!!! 😂 enjoyed your informative video….your step by step instructions were spot on and easy to follow……ty
Hello, New subby here! Just found your videos last night and have been bingeing on them. Thank you so much for explaining all this the way you do. Now I just need to know how to figure out my altitude. I live in Ohio. You may have already talked about it in one of your videos. Will make sure to keep watching.
I canned pears before I started my channel and I don’t need anymore right now. Applesauce and apple butter are basically the same. The only difference is adding spices like cinnamon and nutmeg to the butter. Get a canning guide or go to National Center for Home Food Preservation (NCHFP.com) and get all the free info you need.
Hello friend 💖 Everything is fine. I’ve been out of state for three weeks, taking care of my grands and helping my daughter and son-in-law. I will be back at it this week…good Lord willing 😊 Thank you for checking on me.
Everyone has different information. Everyone should watch a lot of different people before deciding what makes sense to them. Long time canners can't even agree on how long to PC corn.
Another question 😬 I have great respect for food storage …. after watching this whole video, in the end, how do your pressure canned foods compare to canned foods off the shelf? Economically and quality 🤩
❤no way would I make fun of you I have the same kind of issues with a lot of things ok I always say to people you do you because everyone has different ways of doing things I thank you for doing such a great job explaining everything to us
Do you suggest practicing canning with frozen store bought items now before the gardening and harvest season? I want to learn that skill this year. I don’t want to waste my hard earned crops but I’m worried the two at be vastly different and not be helpful. I ordered the usda canning guide you suggested in your beginners video
I plan on doing more of the frozen veggies. I would also do beans, if your family likes them. Catching any meat sales after the holidays would be great too. Save the bones and make broth. You would have the frozen veggies, beans, meat, and broth. Many meals in your pantry at the ready.
I’m curious. Is this really cost effective? Frozen usually cost way more than already canned. I usually stock up when they are in sale. Dehydrated I love because of storage space.
It’s each person’s choice. For me, the answer is, “yes”. I don’t like to buy canned vegetables. There are other ingredients in the canned food I don’t want. Where I live, this is way cheaper than buying canned food.
bonjour et merci du vidéo...Une question svp... es ce de l'eau tiède ou froide dans vos pots avant de stériliser vos pots? merci ... de Québec, canada. xxx Dieu vous bénisse, l love Jesus....
The water is room temp. You always want to have the canner water the same as the product you are putting in it. If your product is cold/room temp, your jars and your canner water should be as well. If your product is hot, your jars (before adding your product) should be hot and your canner water should also be hot.
You covered the bottom bottom layer with water is that all the water that you need you don't have to fill up the pressure cooker and cover the top layer as well?
I have the same towels that you showed. I use them mostly for this step plus I like to cover the jars so no breeze can get to them and possibly crack them. Isn’t Canning just so much fun? I have always enjoyed helping my Grans can from the garden then help my mum also. This is the 2nd year that I have been canning meat and prepared meals in jars. I am a widow and retired disabled so I don’t need a lot or even the full pint jar sizes. Unfortunately, I’ve found that using 1/2 pint jars is perfect size but the cost is prohibitive as it’s the same cost as the pints but takes twice as many. These jar manufacturers sure hit us single people in our wallets! I think they should give 18 half pint jars to make up the difference. Maybe we should revolt,😁🙄
Canned vegetables in the store are on average about $2 A 750 gram bag of Best Value veggies at Walmart are around $1.98 !! You get a lot of jars canned for that $1.98 ❤
Thank you. I really appreciate this. I’m still gathering everything I need. I did get a couple books your recommended. I would like to learn about canning whole recipes of my own and if that’s safe. For instance I would like to make my complete homemade spaghetti sauce with all of its ingredients rather than just the tomatoes. I would like to see if it’s safe to can the green beans I like. It may sound weird but these are the ingredients ( We have to get creative in order to get my greens in so my husband came up with this to get me to try green beans and I love them lol) Green beans, heaping tablespoon of fresh minced garlic, red wine vinegar or balsamic vinegar, a little bit of sugar, little bit of butter, and fresh basil. Would something like that be safe? Should the butter be kept out? How would I know whether to water bath or pressure can? These are some of the things I haven’t read about yet. My family used to always do so much canning. I was the kid out in the porch preparing the veggies for everyone inside in the kitchen lol. Now that I want to can, I unfortunately have no one left to ask. At 52 years old, I’m literally the only one left on both sides of my family, from those picking and canning times. That’s really crazy isn’t it? I hope to learn and pass it to my daughter or even my two boys and my granddaughter. Thank you so much 💗💗💗 God bless you too!
I would can your green beans and add the other ingredients when you open and heat them up. Anytime you add ingredients, they intensify in flavor. I usually only add salt to vegetables. I love canning spaghetti sauce.
How is the texture on these? I’ve only canned fresh, but the deer ate everything this year 😩. I’m thinking about buying frozen at the store. Which frozen veggies work best?
I’m not sure why you would want to, since they are already processed and canned. If you are looking to store pre-canned food from the store, I’d buy smaller cans and store those, unless you have a large family and use that much at each meal.
@@loismaney7717 I gotcha. You would be double processing. I don’t know, but I would think it would have an off-putting taste. You might try separating into meal-sized portions and freezing in ziplock bags or freezer containers or jars.
@@Gunnslingers not dumb at all. I store food different ways. I do leave some in the freezer. But if my freezer goes out, I will also have the canned. Also, the canned veggies will last a LOT longer than frozen. It’s nothing more than a different option. If money became an object, I would eat the frozen first, then start on the canned. That stretches it out. This is how you build a grocery store in your home. I hope that helps.
So you took the bands off? Doesn't that make it easier for them to accidentally open or something? When you started washing them, I thought they would open because you were being rough with them. I guess I have a lot to learn. So I guess the ALL American is your favorite canner, right? Have you ever used the electric ones? For some reason, they don't look as scary to me. I know I am asking a lot of questions, but I have one more that I hope you don't mind answering. I know you can buy food that has been canned by, like the Amish, those large cans, but would you recommend cans? They are expensive, but seeing how much time and work goes into home canning, it seems like buying cans might be a good idea. If i had gardens with tons of food then I could see how this would be a great way to go, but i dont so, I would still have the expense of buying the food, canner, jars, and the time and energy, etc.? Im not trying to be negative i just really wonder about that. Thank you.
Yes. You always take the bands off. The jars are sealed. Leaving the bands on can give you a false seal; meaning, it can unseal and reseal itself. That will ruin your food. If the seal pops loose without the band it won’t reseal. You’ll know it’s bad. I’ve never used the electric canner so I can’t give any input there. Yes, the All American is my favorite. I prefer to do my own canning. I know exactly what goes into it. You can can food from the freezer section of the grocery store. I have done this. Another great place to get food is a farmer or farmer’s market.
@@ToniReneeAtHome thank you so much for the quick response, because I'm thinking of buying one next month. I can't wait to watch more of your videos! God bless!
I don't mean to be rude, but you have way too much water in that canner. I have AA canners, and with the bottom layer of jars, your water should only be a third way up a pint jar at most. Water over the lid can create a false seal. Pressure canning is not the same as waterbath canning. Having the correct amount of water will also take less time to vent and come up to pressure.
I think what you see on camera can be deceiving. I always use the 2-3” of water recommended by AA canners. I know very well that pressure canning isn’t the same as WB canning. Thank you for your input, though.
Actually, no. And, what if you need “a can o’ vegetables” at the store and they are out of stock? What if you lose your job and can’t afford the gas to get to town or the vegetables? What if that 2$ can of vegetables suddenly goes up to 4$? By preserving, you have a savings account at home. Those “what ifs” may never happen, but did anyone see 2020 coming? The stores were closed. Shelves were empty. It was every person for themselves/survival of the fittest on a very small scale. If you preserve, like I do, you don’t have to go to town. You can stay home/stay safe-ish 🤣
What are some other things you would like to see me can in a video?
@Carpenters Self Reliance I have canned ground beef. However, it was before I started my channel. I do need to can a little more. I’ll do have plans for making the video.
Have you ever canned meat. Where did you get the canning guide?
@@meblsed1 yes. I have canned meat. I have a video on canning beef chunks and ground beef.
The guide is at www.nchfp.com
chili peppers
I’m new to your channel. I have scrolled through your videos and didn’t see canning dairy. Have you ever “canned” milk or milk products?
Thanks for the Comment on a 2 Pound Bag Fills 4 Pint Jars !!!! 🙂🙂🙂
Love how you teach us step by step. Thank you.
Dont throw away your jar if it has a tiny nick on the rim, use them for dry goods that dont need to be vacuum sealed.
I use them in my sewing room, too. They are great for buttons or other small items.
Our Walmart in my town had almost ZERO frozen veggies!
I grabbed 2 750 gram bags of Great Value peaches and cream corn and 2 mixed vegetables.
I will be canning them up tomorrow in 1/2 pint jars. That size (1 cup) is perfect for me!
I also look for meat on sale and can that up. Today was chicken legs )in the canner now, then 4 lbs of hamburger. Making half into plain burger canned and the other half taco meat.
Fabulous!! You’re going to be good and prepared. Our Walmart is so hit and miss on different things at different times. It’s annoying, but it is what it is. It’s also the reason we need to stay prepared. WTG!
I'm a beginner and i am planning on canning something every day for a month. Not sure which month but I'm working on my list for now. I have an electric canner so will only be doing 4qt at a time so i hope I'm not too overwhelmed once i start. This is a great idea to get me started until i get my garden going next year.
I saw just after watching your video again, your Butter Dish. I bought my Wife one exactly like that one I see. She just loves it. ❤
It’s adorable and I love it!! Y’all have good taste in butter dishes 😆
Great video! I'd love to know why you use vinegar on the rims when cleaning rather than just using the paper towel alone. Also I'd love to see more water bath canning videos!!
Vinegar is better for cleaning the rims, especially if your product contains fats. It’s just a way of insuring you get the rim clean. Dirty rims can mess up a seal
Howdy, Mrs Joan. I live and grew up in. I started to learn to can when I was 7 or 8 years old. I basically stopped when my Nana passed about 35 years ago. My mom passed 6 years ago and I got her canner and still haven't started canning again. Your video makes me want to start again. Now I have to start buying jars.
Just found your channel tonight because you made a comment on Homestead Tessie. So glad I found you. It seems like we have a lot in common. I just got a bunch of frozen vegetables and I’m planning to do exactly what you just did.. thanks for all the great tips!
Welcome, friend 😊
You truly simplified the process. I ordered the two books that you recommended and will read them asap. Can't wait to start canning the vegetables that will be coming out of my spring garden.
LOL. . I do this ALL the time. . . Find it on sale, bring it home, pull out the canner, and can that stuff up! Great for those times I can't seem to get them fresh :)
Yessss!! 🙌🏻😂
I absolutely loved how you said you are OCD when it comes to placing your brand name jars the same way!🤣! I am so bad at Doing that that I even make sure that the lids are facing backwards so I can put a label on the smooth part of the jar! I have yet to get the All American Pressure Canner, but Hope to have one soon. I want to get the 32 qt size, I think that one will let you can 18-19 pint jars.
Thanks for being here for the “Newbies” as well as us seasoned canners. That means I’m old!
The acid in the vinegar helps by sterilize the glass rim just in case while putting stuff in it might get on rim anything on the rim of the glass jars during pressure canning won't allow proper seal
❤🎉you are fabulous. I'll watch a lot of your videos. I'm NEW at canning. I greatly appreciate your informative video.
.
I'm ocd with jar and lid matching too! My husband will miss up just to eat tate me! Thanking you for sharing!
😂
I love your clarity and detailed explanations. Please do more videos 🙏
Thank you 😊
Great idea. Our discount grocery has the Best frozen carrots. Cant wait!
So happy i found your channel!❤ You make trying this not as scary
It isn’t scary. You just have to jump in and try 😊
EXCELLENT, fabulous THANKYOU FOR A GREAT VIDEO ON FROZEN VEGETABLE AND PRESSURE CANNING.
Thank you so much. Your video was very informative. You’ve given me the bug to start canning some frozen veggies. 💞💞💞💞💞
I line up my lids with either the name or the decorative design on e.v.e.r.y jar ..... Sometimes I drive myself nuts, but it's gotta be done! lol
My canning kindred spirit 😂
OCD people are my favorite!! 🥰
Thank you for this excellent presentation. I’m excited to try this …. I need to find a pressure canner !!
Thank you 😊
I’ve been scared of these things but now I see it’s not so bad
I did this yesterday and they look fantastic. So very easy.....thanks so very much.
Great tutorial, perfectly detailed. Thanks.
I've been wondering about canning frozen vegetables. Great job and thank you!
Thank you 😊
hello tonirenee it's crubby nice to meet stay connected and you
I too, have canned on my flat top electric range. Never had a problem🤗
I had to quit canning on my glass top stove. It was not rated for canning and caused issues. I since bought a Carey canner and love it.
@@craftsbeautyandlife5163what issues on your glass top ?
Happy to have found Your Channel. Enjoyed the instru give video!
I have some mixed frozen fruit bags, and single frozen fruit bags that I'd like to can also. I'm needing the processing time of these fruits. I'll surf somemore in your site to see if you've canned frozen fruit, or I can just google it. Thanks for all your info. You are a great teacher!!
I have not canned frozen fruit. I only can fresh fruit
I’m OCD too!!! When I put on my lids, the “Ball” part of the lid has to be at the top to match the “Ball” part of the jar!!!! 😂 enjoyed your informative video….your step by step instructions were spot on and easy to follow……ty
I have just discovered you and I love you! Some of my family lives in Paragould, Arkansas.
@@kellybrantley2567 awesome!! Not too far away.
Excellent teacher!!
Added this info to my canning journal... Thank you 😍
Hello, New subby here! Just found your videos last night and have been bingeing on them. Thank you so much for explaining all this the way you do. Now I just need to know how to figure out my altitude. I live in Ohio. You may have already talked about it in one of your videos. Will make sure to keep watching.
Google your zip code. It will tell you
I’m glad you’re here 😊
My first canning is going to be pears, apple sauce, and butter apple.
Using a water bath. I hope you have a video on the above. I'll find out soon.
I canned pears before I started my channel and I don’t need anymore right now. Applesauce and apple butter are basically the same. The only difference is adding spices like cinnamon and nutmeg to the butter. Get a canning guide or go to National Center for Home Food Preservation (NCHFP.com) and get all the free info you need.
Hi, new subscriber here🤩 i just love your simple instructions, ive learned so much about canning for beginners 😁
Thank you so much💜
Awesome! Thank you!
I enjoyed watching and learning! 💕
Thank you 😊
Is there an expiration date on canned foods? How do you prevent botulism?
I also quit putting vinegar on my canner. I found that it caused my rings to rust and deterate quicker.
Yes!!
This was incredibly helpful - thank you so much!
I’m so glad 🙂 If you have any more questions, please ask. If I get enough questions, I may need to make another video.
Hi ToniRenee just checking on you, hope everything is all right!
Hello friend 💖 Everything is fine. I’ve been out of state for three weeks, taking care of my grands and helping my daughter and son-in-law. I will be back at it this week…good Lord willing 😊 Thank you for checking on me.
@@ToniReneeAtHome oh wow yes that's a ton going on! Blessings!
Everyone has different information. Everyone should watch a lot of different people before deciding what makes sense to them. Long time canners can't even agree on how long to PC corn.
Lol i do the same thing with my lids and logos of the jars 😅. Good ol' ocd, am i right? Thanks for this video!
Another question 😬
I have great respect for food storage …. after watching this whole video, in the end, how do your pressure canned foods compare to canned foods off the shelf?
Economically and quality
🤩
I know how it was processed and what went into it. My home-canned food tastes better 😊
I can get 4 pounds of frozen corn for 4.50. I get 10 jars from that. That’s cheaper than what I can buy in a can
I can on my glass top stove all the time. That’s all I got.😊
After you have canned something how long will it last on the shelf before it goes bad. Thanks
Excellent so far. Where did you get your "canning guidelines" book, please.
You can download the free version here: nchfp.uga.edu/publications/publications_usda.html#gsc.tab=0
Thank you very much.
I don't think I could ever can enough!!
Ikr?! 😆
❤no way would I make fun of you I have the same kind of issues with a lot of things ok I always say to people you do you because everyone has different ways of doing things I thank you for doing such a great job explaining everything to us
😊
What’s the shelf life on those?
I really liked how you showed step by step.
I would have no problem using these 5 yrs from now
@@ToniReneeAtHome thank u. I have to try this.
Can somone tell me if you can also can green leafy vegetables like spinach, turnips, kale etc. Thank you in advance. God Bless you.
Yes you can. You’ll have to check the usda.gov website to find out specifics
So you can can the vegetables without salt?
Sure can. Seasoning is up to you
can you can frozen veg with out a pressure canner
But can you tell me how they taste, are they mushy?
Yep, I’m OCD also 😁 No judging here.
Do you suggest practicing canning with frozen store bought items now before the gardening and harvest season? I want to learn that skill this year. I don’t want to waste my hard earned crops but I’m worried the two at be vastly different and not be helpful. I ordered the usda canning guide you suggested in your beginners video
I plan on doing more of the frozen veggies. I would also do beans, if your family likes them. Catching any meat sales after the holidays would be great too. Save the bones and make broth. You would have the frozen veggies, beans, meat, and broth. Many meals in your pantry at the ready.
I’m curious. Is this really cost effective? Frozen usually cost way more than already canned. I usually stock up when they are in sale. Dehydrated I love because of storage space.
It’s each person’s choice. For me, the answer is, “yes”. I don’t like to buy canned vegetables. There are other ingredients in the canned food I don’t want. Where I live, this is way cheaper than buying canned food.
iam a biggener like how you explain
How long does canned food stay if cooked under pressure?
In my opinion, until you open it and eat it…as long as it is sealed. Mine never lasts longer than 3 years
bonjour et merci du vidéo...Une question svp... es ce de l'eau tiède ou froide dans vos pots avant de stériliser vos pots?
merci ... de Québec, canada. xxx
Dieu vous bénisse, l love Jesus....
The water is room temp. You always want to have the canner water the same as the product you are putting in it.
If your product is cold/room temp, your jars and your canner water should be as well. If your product is hot, your jars (before adding your product) should be hot and your canner water should also be hot.
Do you add cold water to the jars or hot water?
Whatever the temp of your food, is the temp of your water. Mine would not have been any warmer than room temp 🙂
I can with my all american canner on my wood stove.
Oh, how awesome!! ♥️
Can you use regular sea salt instead of canning salt?
You sure can
What size jars were you using to can these frozen vegetables, please ???
Pint-sized
Do the vegetables come out mussy when you go to eat them?
No. They are better than store-canned veggies
You covered the bottom bottom layer with water is that all the water that you need you don't have to fill up the pressure cooker and cover the top layer as well?
Not for pressure canning. You only use 2-3” of water
@@ToniReneeAtHome I love your videos and how thorough and detailed that you are thank you for taking the time to answer me
@@JuanitaHooper of course 🩶
Question
Where did you get the guide for time etc.?
From the National Center for Home Food Preservation. You can view everything free from their website or order a hard copy
I have the same towels that you showed. I use them mostly for this step plus I like to cover the jars so no breeze can get to them and possibly crack them.
Isn’t Canning just so much fun? I have always enjoyed helping my Grans can from the garden then help my mum also. This is the 2nd year that I have been canning meat and prepared meals in jars. I am a widow and retired disabled so I don’t need a lot or even the full pint jar sizes. Unfortunately, I’ve found that using 1/2 pint jars is perfect size but the cost is prohibitive as it’s the same cost as the pints but takes twice as many. These jar manufacturers sure hit us single people in our wallets! I think they should give 18 half pint jars to make up the difference. Maybe we should revolt,😁🙄
Good idea 😆
What book did you get the time from?
I always use the Ball canning book or NCHFP
Question: Canned vegetables last 2 years. Pressure canned vegetables last 1-2 years. Why pressure can then?
Pressure canned food can last for years, not just 1-2. You know what went into it. You know the cleanliness of the process. There are lots of reasons
Canned vegetables in the store are on average about $2
A 750 gram bag of Best Value veggies at Walmart are around $1.98 !! You get a lot of jars canned for that $1.98 ❤
Thank you. I really appreciate this. I’m still gathering everything I need. I did get a couple books your recommended. I would like to learn about canning whole recipes of my own and if that’s safe. For instance I would like to make my complete homemade spaghetti sauce with all of its ingredients rather than just the tomatoes. I would like to see if it’s safe to can the green beans I like. It may sound weird but these are the ingredients ( We have to get creative in order to get my greens in so my husband came up with this to get me to try green beans and I love them lol) Green beans, heaping tablespoon of fresh minced garlic, red wine vinegar or balsamic vinegar, a little bit of sugar, little bit of butter, and fresh basil. Would something like that be safe? Should the butter be kept out? How would I know whether to water bath or pressure can? These are some of the things I haven’t read about yet. My family used to always do so much canning. I was the kid out in the porch preparing the veggies for everyone inside in the kitchen lol. Now that I want to can, I unfortunately have no one left to ask. At 52 years old, I’m literally the only one left on both sides of my family, from those picking and canning times. That’s really crazy isn’t it? I hope to learn and pass it to my daughter or even my two boys and my granddaughter. Thank you so much 💗💗💗 God bless you too!
I would can your green beans and add the other ingredients when you open and heat them up. Anytime you add ingredients, they intensify in flavor. I usually only add salt to vegetables.
I love canning spaghetti sauce.
@@ToniReneeAtHome Thank you so much ❤️
Can you can canned store bought veggies and how anyone??
Not sure why you would want to. They are already canned. They would be complete mush
How is the texture on these? I’ve only canned fresh, but the deer ate everything this year 😩. I’m thinking about buying frozen at the store. Which frozen veggies work best?
I actually like it better than fresh. The flavor is great! The texture is perfect
Can you can any frozen vege? I have a lot of froz veg that I would like to get out of the freezer. Tks so much
Some veggies don’t do well. They get mushy. Check your canning books or research on google what others have said about your particular veggies
@@ToniReneeAtHome thank you
Do you know what the self life is on these?
I usually keep stuff 3-4 years. Others keep it longer.
How about the number 10 cans of corn. Could you use those to can?
I’m not sure why you would want to, since they are already processed and canned. If you are looking to store pre-canned food from the store, I’d buy smaller cans and store those, unless you have a large family and use that much at each meal.
@@ToniReneeAtHome they were on sale and my family would not eat all of the can at once so I thought if I could can them it would save money.
@@loismaney7717 I gotcha. You would be double processing. I don’t know, but I would think it would have an off-putting taste.
You might try separating into meal-sized portions and freezing in ziplock bags or freezer containers or jars.
@@ToniReneeAtHome Thank You
Easier than I thought but time consuming, so how many hours did that take please?
@@garypostell5268 I always allow 2-4 hours total, depending on what you’re canning. You aren’t doing something that entire time, mostly waiting.
Maybe a dumb question, but why not just keep them frozen in the bag?
@@Gunnslingers not dumb at all. I store food different ways. I do leave some in the freezer. But if my freezer goes out, I will also have the canned. Also, the canned veggies will last a LOT longer than frozen. It’s nothing more than a different option.
If money became an object, I would eat the frozen first, then start on the canned. That stretches it out. This is how you build a grocery store in your home.
I hope that helps.
Why take off ring?
If you don’t you can get a false seal.
OK.....pint jars.
Can you add honey to the corn?
@@BrendaHall-k7i I’ve never heard of that, but I would think so. I would probably add it when I heated it up.
@ToniReneeAtHome Great thank you
So you took the bands off? Doesn't that make it easier for them to accidentally open or something? When you started washing them, I thought they would open because you were being rough with them. I guess I have a lot to learn. So I guess the ALL American is your favorite canner, right? Have you ever used the electric ones? For some reason, they don't look as scary to me.
I know I am asking a lot of questions, but I have one more that I hope you don't mind answering. I know you can buy food that has been canned by, like the Amish, those large cans, but would you recommend cans? They are expensive, but seeing how much time and work goes into home canning, it seems like buying cans might be a good idea. If i had gardens with tons of food then I could see how this would be a great way to go, but i dont so, I would still have the expense of buying the food, canner, jars, and the time and energy, etc.? Im not trying to be negative i just really wonder about that. Thank you.
Yes. You always take the bands off. The jars are sealed. Leaving the bands on can give you a false seal; meaning, it can unseal and reseal itself. That will ruin your food. If the seal pops loose without the band it won’t reseal. You’ll know it’s bad.
I’ve never used the electric canner so I can’t give any input there. Yes, the All American is my favorite.
I prefer to do my own canning. I know exactly what goes into it. You can can food from the freezer section of the grocery store. I have done this. Another great place to get food is a farmer or farmer’s market.
@@ToniReneeAtHome thank you so much for the quick response, because I'm thinking of buying one next month. I can't wait to watch more of your videos! God bless!
@@jayneweathers thank you, sweet friend ♥️
I don't mean to be rude, but you have way too much water in that canner. I have AA canners, and with the bottom layer of jars, your water should only be a third way up a pint jar at most. Water over the lid can create a false seal. Pressure canning is not the same as waterbath canning. Having the correct amount of water will also take less time to vent and come up to pressure.
I think what you see on camera can be deceiving. I always use the 2-3” of water recommended by AA canners. I know very well that pressure canning isn’t the same as WB canning.
Thank you for your input, though.
@@ToniReneeAtHome I never meant to be rude, but worried when I saw the water going over the jar lids
@@CraftEccentricity you’re fine 😊 I don’t have a problem with criticism. That’s why I said the camera can be deceiving. I appreciate your input
Can you can canned meat in cooker?
It has to be a canner
isn't it waaay more expensive to put a canner on a hot stove for 75 minutes and do all that stuff, than just buying a 2$ can o' vegetables?
Actually, no. And, what if you need “a can o’ vegetables” at the store and they are out of stock? What if you lose your job and can’t afford the gas to get to town or the vegetables? What if that 2$ can of vegetables suddenly goes up to 4$?
By preserving, you have a savings account at home. Those “what ifs” may never happen, but did anyone see 2020 coming? The stores were closed. Shelves were empty. It was every person for themselves/survival of the fittest on a very small scale.
If you preserve, like I do, you don’t have to go to town. You can stay home/stay safe-ish 🤣