First, I listen to two people on food prepping - you and Rose Red. I am an older woman who never had an interest in canning or storing food. I was a college educator who learned a lot about my field, but not much about practical knowledge such as food canning and prepping for what could happen in a world that has become topsy turvy with idiots at the helm. But I digress. Your videos are full of good information, but what I have benefited from is your attention to detail. For people like me, how to do the seemingly simple tasks of canning is important, because we know that the devil is in the details. Just how to put the canning lid on the jar sounds simple, but the importance of taking your time and getting it right is critical in canning. Lots of videos don't show this kind of detail. For instance, lifting up the FoodSaver to release any pressure in the line before taking off the lid on the canning jar is something I've never seen in any video and you do this without assuming it is something everyone should know. You inadvertently answered a question I've had about my experience in getting the lid off the jar without breaking the seal. You are also mindful of people's varying economic levels and you try to work around that too. You're a smart man, the demonstration with the marshmallow was great. Again, detailed explanations. You seem like a great guy. You would have made a great professor! Thank you for all you are doing to teach people and help people stay fed in our very unpredictable world,. (Sorry if I sound as if I'm grading you! ) 🤣 Many Blessings to you and yours.
If you are using your sealing attachment and sealing fine things like Cinnamon, Rye flour, powdered sugar, etc. Cut a circle of paper towel down over the top of the fine product. It will save your food saver from getting fine particles in the motor. I ruined one due to this. I just trace around the ring and cut it out. You can get 5 or 6 out of one sheet of paper towel.
I dry can all the time, but I put my jars in the oven for 20 min to ensure dryness and sterilized. Then I add the ingredients to the jar and put it back in the oven for 30 minutes. I do this to ensure all critters are not viable. Then after the 30 minutes, I pull them out and add my lids and bands. Wait for then to seal then move the jars to my storage.
You don't have to sterilize the jars in the oven first. That would happen anyway when you put them in the oven with the dry goods in them. You are doing double the work that way.
Here’s a question...why can’t we just leave the herbs and spices in their original tubs as they last for years anyway also if you dry can them and put the absorbers in and seal the jars, what happens when you want to use what’s in the jar? Do you have to dry can them again and put new absorbers in?if not once you open the sealed jar how long does the product last for? Hope some1 can help as I’m new to canning! Thanks x
@@marinaagathangelou4049 I dry can in quart jars for storage I keep half pint jar in kichen for cooking if I need to refill my half pint then I open my quart jar THEN I just reseal it the quart with vac sealer..I do not store long term items in plastic I really explain why but after a couple of years my spices would discolor an some would harden..but every spice in jars (close to 5years old) are as fresh as the day i sealed in the jar..hope this helps cause I don't comment much..lol
Thank you. Ive seen several methods for dry canning. I found un doable in our situation and your first method will be a saving grace. We cant do the low temps oven or vacuum sealing at this time but just using oxygen absorbers works. So i say thank you. This is not over complicating it. And you totally simplified it for us. Thanks
I don't like sealing them in the oven. Some people do this with bean or rice and they heat them up also. When you heat the beans up you can't use them as seeds. Vacuum sealed beans can be planted.
I have a vacuum sealer and have found the seal doesn't last. So, I use the oven to dry can flour, cornmeal, and lintels, etc for long term storage. Also I use an oven temp of 220°F for 60 to 90 minutes.
Thank you so much for the daily content! You are my favorite prepper to watch! Thank you for your info -that has helped me to build my pantry to what it is now! -Anna
Hello, Your marshmallow experience is very convincing and explains the mecanical sealing method very well. I am new in preping and appreciate all the experienced inputs of people who know what long term storing is all about. Thank you for passing your know how and looking forword to watch more of your videos.
I have a vacuum sealer with the attachments but i use a brake bleeder incase of a power outage. You just put the vacuum sealer attachment to the bleeder hose and pump until it goes to 20 on the bleeder reader, good workout for your arms too. If you don't have a vacuum sealer, you can just buy the attachments separately.
Honey Bee, YES! Using a brake bleeder to vacuum the air out of jar is the 4th method. A lot less money. There are several videos out there on YT that show how to use the bleeder with the jar cap attachment.
Hey AP, You ask about alternate ways to dry can. You can also, seal jars with regular lids and rings with a food saver jar attachment and a brake bleeder. You deplete the oxygen. I like this idea because it doesn’t require electricity. Rain Country on You Tube has a video on it. Thanks for all you do to help people. You would make a great neighbor!
👋 Hello A.P. as always great info. But the information that really caught my attention. Was when you said a marshmallow was all air. Now that was the best thing I've ever heard. Why? I don't want to hear they are all sugar. They are great on the lips but lousy on the hips. And Because i love to chow down on them. At least 2 large one's when im upset. I call them cheap low income antidepressants. So watching this video was great 👍. LOL. You sir are a professional. You took my marshmallow guilt away. Thankyou
LOL, Jacqueline. Back in the day, I went on a tour of a marshmallow factory near or outside of Vegas. It was really interesting. If I remember correctly, they were just injecting air into cornstarch and sugar. Would be a really interesting you tube video if it's out there somewhere.
@@mariannerapp411 I love marshmellows. Im okay with the air part. But my doctor warned me not to eat sugar. Now that part i am desperstely trying to block out. Can we be freinds? I wouldn't mind taking a marshmellow making tour. I'll just close my eye's to block out the sugar part.. LOL
I sealed a lot of food that I dehydrated in half gallon and quart jars with just 300cc oxygen absorbers a few years ago. I didn't have a vacuum sealer at that time. I guess I should have gone back and checked them regularly. They had initially sealed just fine, but the other day I checked them and the lids were no longer sealed. The O2A's were hard and obviously spent. My oranges and cherries were ruined. (The cherries were A LOT OF WORK to pit, slice and dehydrate!)
Hello Marianne, really sorry to hear about your oranges and cherries, did the storage space where you had your jars have a large degree of temperature fluctuation??
@@AlaskaPrepper Hi AP, No, the temp is pretty constant at 70-72 degrees, in a dark walk in closet. I have no idea what would gave caused them to go from sealed to unsealed! It just goes to show you that you can't just put your food away and forget about it. You gave to plan/schedule periodic inspections. Now, I'm using the vacuum sealer AND O2A's, AND dessicant.
Oh I'm so sorry that happened. That is a lot of work. Mylar bags may have been better with 02 absorbers. I have a seal that lets go every now and then also, but it is dry goods which isn't so much work. I just reseal it. I hope that never happens to you again.
Thank you so much. Plz don't stop making these videos. I'm a newbie & need all the help I can get. Thank you to your family for being patient as you make these videos.
Alls good with dry canning in the oven such as flour. You put the flour in ½gallon jars on 200 deg. In oven for 1hour with NO lid. Then after 1hr. Bring out... put lids and bands on and put back in for ½hour. Bring out and listen to the POPS. You do this to kill the larvae if present in the flour.👍🏻
I dry oven can with product in the jar, 200* for 1hr. Take out of oven, add dry lid & ring. Seals great. This is for items like grains, beans, rice, flour, etc. Nothing that would "melt"..
@@marshhomestead4963 Powdered milk is made by heating milk to evaporate the water to begin with. I dry can powdered milk by heating my jars for 20 min at 200 degrees then remove the jars one at a time add the powdered milk and return it to the oven. Once they are all filled and tamped down I leave them in the oven for 45 min at 200 degrees then remove them one at a time and put the lids and bands on them. Over the next couple hours you will hear the seals on the canning jars pop into place.
I add a desiccant to my jars and anything I dry can. Just as a safe method. I have never oven canned without the food in the jar. I have done that way with lots of my dry goods. Sometimes the pastas have so many air spaces it will only seal in the oven. But I put the pasta in the jars then into the oven and heat it all and after taking it out I quickly put lids on the jar. I think it may destroy some of the nutrients but it will lose nutrients setting on the shelf also. I prefer using the vacuum with the o2 absorber. I search the net for coupons for the vacuum sealers. There are other brands that work as well or better than foodsaver.
Watch several of your videos and this is the content that I like so I Subbed, Belled and smashed that Like button. Great channel and subjects. The last one I watched was your extra room video, under the house. In that video, you were talking about a thumbs down. I have only done that once. A lady in the prepper community asked what to do with your jar rings at the end of the season, "Just throw them away." I replied, wash the jars, replace the old lid and ring and your jars are good to go when the need arises, no creepy-crawlies in the jars.
She was probably saying to throw away the lids............not the rings. You will be using the rings or bands over and over again. Putting them back on as you do is good to keep the jars clean. I just put the band or ring back on and store them upside down. They stay clean, and the band protects the rim of the jar.
I am not a fan of dry canning with heat because heat is an enemy of food. I really don’t know if this is detrimental or not to the product but I am using the other two methods. Thanks for what you do to educate and inform. Love your channel. God Bless and keep you.
I think canning is a great method for saving money, whether or not we have a grid-down situation. It's also nice to have fresh food available during the winter. I'm seriously looking into canning to revamp my pantry, no matter what happens or not. Thanks so much for sharing.
I cut out circles of parchment paper to fit down inside the jar when I'm dry canning anything that's powdery or fine. It keeps the powder from sucking up into your vacuum sealer.
Yay first!!!! And first view!!!!- first like!!!! Im good!!!! Lololol ok ok 💞💞💞💞😹😹 now to watch!!!! I also vac suck the air out of my jar of absorbers too immediately. I use 300cc for my dehydrated half gallon jars and vac seal.. Dont kno if too much or not. Cool demo about molecules!!!!
Hey Rudy! Just picked up the seasoning you were raving about from another video...Kickin’ chicken. Trying to help avoid food fatigue if the SHTF. No joke. Can’t wait to try it out. Stay safe. 😊
@@AlaskaPrepper I have adobo and tajin seasoning; do you know what the difference is? I use adobo in all my Mexican food. I've never used the tajin seasoning as I have no clue what it tastes like...
One prepper put not only the jar but the rice or beans already inside the jar in the oven for almost two hours before putting lids on-tight. Apparently it kills any bugs and larva in it so its safe
And with that brake bleeder came a small canister that works as a one way valve, pulls air out of line but stops it returning. Put this in-line (also works with the food saver) and fill with water. Fine powders etc will be absorbed by the water, as they bubble through, and not contaminate/ruin your pumps!
Also, I use the following guides for dry canning...insures you kill all the bugs and bacteria: 1. wash jars 2. preheat oven to 250; put jars in oven for 15 mins 3. remove jars from oven 4. fill jars individually, placing back in oven & take another out & fill 5. put back in oven for 15 min, put lids/seals in pie plate alongside jars (actual 30 minutes total processing time). **(NOTE: For 1/2 gallons ... at 30 mins put lids/seals in pie plate alongside jars for additional 15 mins (actual 60 minutes total processing time). 6. take out jars and place on towel 7. take paper towel and wipe jar rims 8. seal with hot lids & finger tighten rings and let set 9. as jars cool, it will seal the jars ** For 1/2 Gals
When I need to seal my small jars with my vacuum sealer I place a small life in the small sealer then place one on my jar and start and this will seal my small jar. I just couldn't get it to seal without doing this. But using a action adsorb it will seal the jar also. I use one in all my food jar's as dehydrated foods are a massive expensive investment to me.
The other day, a few people were looking to buy Pressure cookers for canning. I found 2 sites that have them. The first place is called Fleet Farm and the second place WayFair. I bought mine from WayFair. I hope this information is Helpful!!! Have a nice day 🌞
I wouldn't recommend heating the jars in the oven because it may break down essential oils in the spice & become rancid. Thanks for another great video AP. I've canned 44 jars of meat since getting my canner 4 days ago. The price of meat seems to be increasing by the week.
I've put containers, like your anise seeds, of different spices in a 5 gallon bucket( no mylar) with a gamma seal lid . I've left them there for 10 (ten) years with no perceived degradation. I've also put sugar and salt in Mylar bags , in buckets, vacuum sealed, stored in the tropics in a shed for ten years with no clumping. Just lucky?
ive found that if you use the vac sealer attachment; its best if you dont put the atachment down on the lid tightly; just loosely and the machine will pull a better seal
I have a very old food saver that doesn't have the attachments, it's just really basic. Where can I get one of the newer ones that I can pay for over time. Thanks
Thanks AP! I personally don't like the oven method but use food saver attachments and oxygen absorbers or Diatemaceous Earth. I fill my jars higher than the fill line for dry items as no space is needed like when you pressure or water can. I don't use oxygen absorbers when I vacuum seal jars. However one does it; if it works, great! I am canning ground beef and butternut squash today and tomorrow. Blessings to all!👵😊❤🌱🍃
Please explain what Diatamaceous Earth is and how to use it in canning!? I have just come across it for the first time in my life, & I am 65 y.o., for bug infestation scenarios this past year & ... Does not work well! Takes a long time! Is quite expensive! Have only found it in Pet Supply Shops! Why would I want earth in my food jars? The Environmental Health Hazard Experts have warned me that the particles are so fine, you can breathe it into your lungs -- hazardous to humans & pets!!? PLEASE HELP @AlaskaPrepper!
I use food saver jar sealers with a new break bleeder. I cut one end of jar sealer vacuum hose and attach it to break bleeder vaccine line via adapter. We pump it up 15lbs and you are done. We use only for dry goods with basil asses in with hard. Thanks for your daily info...👍👍👍👍
I go to 20 lb/ let pressure off/I leave food saver cap on/ then I repump with hand brake bleeder/ normally I hear a ping right away/ that means that lid is sealed.
@@timmy0 doesn't matter which one. As brake bleeder gets older/ with use it may need to be pumped up higher to hold the seal. That's why 20# recommendation.
I have a Cabela's vaccum sealer and I did order the food saver for dry canning and it works perfectly. Not sure if your Cabela's vaccum sealer is too old, or a different model than mine, but these do work. Hope this helps. Stay Safe. 😊
Hi Nico.. I have a Cabella's Basic vacuum sealer and use Food Saver brand reg and wide mouth jar attachments just fine. I wonder if you meant the replacement heating wires aren't compatible?
Heat expands. Cold contracts. Although I do get confused by it sometimes because, if you freeze a container with fluid in it, it can burst the container, because the cold expands the molecules, yes? And you can reuse the larger Classico jars - for DRY canning ONLY as, the wide mouth lids fit them. Look up the information online.
Hello, thank you for teaching/sharing these methods. OMG,, I just finished canning 20lbs of white rice for the first time. I used the oven method. In the final stage, I place a 300CC( the only ones I had ordered) in each hot quart before putting the lid on and tightening the ring. Did I mess up😳?Also, some preppers say it's ok to remove the ring part from the har once it has seal and store the jar just with the lid?
The attachments that you need to go with your vacuum sealer are very difficult to find now. They are even out of stock on the Food Saver website. Also terrible price gouging on eBay! They are also not selling the Food Savers that used to come with all those attachments.
I was inspired by this one, AP, and I have so many different herbs and spices that I can't keep track of all of them, but I don' have very much of any one of them. I was thinking through my usual cooking and recipes that I use most often and realized that about a half dozen spices get used more than any of the others. It seems a good idea to prep in a good supply of my most used spices. My thought was to go to our local WinCo, which is like an Aldi's with a bulk section. Now, the bulk section has been modified in that the shopper does not get to pick the amount of the item because the employees have already bagged the bulk items into reasonable packages. This was the absolute best way - before the pandemic - to get spices because you could get just the amount you wanted at a fraction of the price for bottled spices. Well, I didn't have any luck at all. I could get ground black pepper, taco seasoning, garlic salt and a few other things from a dispenser, but the good stuff like whole cloves, anise stars, whole nutmeg and others were just not to be found, and I refuse to pay over a dollar a nut for nutmeg for the privilege of a label and a jar. So, I'm going to use what I have until it runs out and then either buy from Amazon or find folks who want to do a group purchase and break bulk among us. The other side of this, is that I was encouraged to see beans in the bulk area for pre-event prices. I don't know how long this will last, because the beans in the plastic bags were a bit higher. I didn't price out a lot of things, but the canning supplies were very low in supply but the price had not gone up much. The detergent and cleaning supplies were pretty well-stocked but there was no spray disinfectant at all. So, I guess that means that either the unprepared have stocked up on what they need and this is reflecting a more normal purchase and inventory or the supply chain is catching up with the demand. There was a funny sign on the door that said that they were not going to refund pre-event panic buying so the ones who bought a whole lot of stuff that they don't need are not going to get their money back. Keep up the great work, AP. Thanks for all you do.
@Chairman of the Board Thanks! I will check into this! This will be a whole lot cheaper than what I am doing now with the combo of fish oil and Omega 3 eye drops!
The foodsavers vacuum adapters wont work on some of the smaller canning jars as they have to secure to the lower ring on the jar and the smaller jars "lower rings" sometimes aren't big enough..You CAN get around this however and buy some rubber O rings that will stretch and slip over that lower ring from the bottom. Once over, it becomes your sealing ring that the adapter secures to to make the seal.The reverse can be applied to quart sized glass mayo jars, which don't have that ring in the regular mouth.. Just set the o ring onto the jar and carefully place the adapter over it.. then you are good to go.. Also if you can't afford a foodsaver "vacuum sealer" at the very least you can use a brake bleeding tool with the adapers
I've seen a vacucanner used. You need a pressure cooker and an vac pump and some fittings. The canner won't be able to used as a regular canner once this is done.
Thank you so much 💕 really needed that about the dry I was going to do some of my spices that now I know I can. How long will they last I doing it with the vacuum sealer. I do got the vacuum sealer but I have not got no oxygen absorbers cannot afford them right now you know how that is. But thank you so much you've been a big help
@@AlaskaPrepper thank you for getting back to me that quick I really appreciate it thank you so so much and God bless you for what you do I truly mean that thank you so much 🙏 l hope you have a wonderful and a very blessed rest of the week
@@sheliajones8238 just be sure to store in dark. As the volatile oils in them that flavor things can be leached out by sunlight and in some cases heat.
First, I listen to two people on food prepping - you and Rose Red. I am an older woman who never had an interest in canning or storing food. I was a college educator who learned a lot about my field, but not much about practical knowledge such as food canning and prepping for what could happen in a world that has become topsy turvy with idiots at the helm. But I digress. Your videos are full of good information, but what I have benefited from is your attention to detail. For people like me, how to do the seemingly simple tasks of canning is important, because we know that the devil is in the details. Just how to put the canning lid on the jar sounds simple, but the importance of taking your time and getting it right is critical in canning. Lots of videos don't show this kind of detail. For instance, lifting up the FoodSaver to release any pressure in the line before taking off the lid on the canning jar is something I've never seen in any video and you do this without assuming it is something everyone should know. You inadvertently answered a question I've had about my experience in getting the lid off the jar without breaking the seal. You are also mindful of people's varying economic levels and you try to work around that too. You're a smart man, the demonstration with the marshmallow was great. Again, detailed explanations. You seem like a great guy. You would have made a great professor! Thank you for all you are doing to teach people and help people stay fed in our very unpredictable world,. (Sorry if I sound as if I'm grading you! ) 🤣 Many Blessings to you and yours.
If you are using your sealing attachment and sealing fine things like Cinnamon, Rye flour, powdered sugar, etc. Cut a circle of paper towel down over the top of the fine product. It will save your food saver from getting fine particles in the motor. I ruined one due to this. I just trace around the ring and cut it out. You can get 5 or 6 out of one sheet of paper towel.
This is a great tip. You can also use a cupcake liner put in upside down.
Thank you!👍👍
@Maggie G you are so welcome hun
I picked up a restaurant size unopened coffee filters box. I use the circle & cut off part to clean jar rims.
meggie882 that’s what I do too!
I dry can all the time, but I put my jars in the oven for 20 min to ensure dryness and sterilized. Then I add the ingredients to the jar and put it back in the oven for 30 minutes. I do this to ensure all critters are not viable. Then after the 30 minutes, I pull them out and add my lids and bands. Wait for then to seal then move the jars to my storage.
You don't have to sterilize the jars in the oven first. That would happen anyway when you put them in the oven with the dry goods in them. You are doing double the work that way.
She just puts them in to dry first so no mold for dry canning.
Here’s a question...why can’t we just leave the herbs and spices in their original tubs as they last for years anyway also if you dry can them and put the absorbers in and seal the jars, what happens when you want to use what’s in the jar? Do you have to dry can them again and put new absorbers in?if not once you open the sealed jar how long does the product last for? Hope some1 can help as I’m new to canning! Thanks x
What temperature do you dry can at?
@@marinaagathangelou4049 I dry can in quart jars for storage I keep half pint jar in kichen for cooking if I need to refill my half pint then I open my quart jar THEN I just reseal it the quart with vac sealer..I do not store long term items in plastic I really explain why but after a couple of years my spices would discolor an some would harden..but every spice in jars (close to 5years old) are as fresh as the day i sealed in the jar..hope this helps cause I don't comment much..lol
Just got 13 boxes 1 quart jars for $90 from Facebook market, heading out now to pick up 8 dozen pints for $35. I hit the jackpot today!
I’ve seen the lady at rain country use a break bleeder. A great idea if no electricity
I’ve used a brake bleeder.... works well
I 💘 my brake bleeder so much I bought a backup one😊.
I saw that video as well. Very interesting.
I saw someone share how to use a break bleeder for sealing dry food in a jar. Harbor freight just had a sale on them so I bought two !
I use 1 too.
Thank you. Ive seen several methods for dry canning. I found un doable in our situation and your first method will be a saving grace. We cant do the low temps oven or vacuum sealing at this time but just using oxygen absorbers works. So i say thank you. This is not over complicating it. And you totally simplified it for us. Thanks
I agree. I've never canned, so it's a bit confusing. Especially with the sickness that occur if done incorrectly.
Where do you find oxygen absorbers? I can't afford a food saver.
Yes, ladies and gentlemen, this is my favorite channel! God bless all.
Seen some of your videos, and like how you do things. You are good at long term. Thank you
I don't like sealing them in the oven. Some people do this with bean or rice and they heat them up also. When you heat the beans up you can't use them as seeds. Vacuum sealed beans can be planted.
Truth
No, you can still plant. One guy said he was 10 for ten on his corn seed.
@@ridgerunner106 heat can sterilize seed
I have a vacuum sealer and have found the seal doesn't last. So, I use the oven to dry can flour, cornmeal, and lintels, etc for long term storage. Also I use an oven temp of 220°F for 60 to 90 minutes.
I put dried pinto beans, and dried rice in mylar bags. Place an O2 absorber then squeezed air out & ironed them shut!
Thank you so much for the daily content! You are my favorite prepper to watch! Thank you for your info -that has helped me to build my pantry to what it is now! -Anna
Just the information I was searching for. Thank you! New subscriber!
Hello,
Your marshmallow experience is very convincing and explains the mecanical sealing method very well.
I am new in preping and appreciate all the experienced inputs of people who know what long term storing is all
about.
Thank you for passing your know how and looking forword to watch more of your videos.
I've been wanting to dry can. Thank you for sharing.
I have a vacuum sealer with the attachments but i use a brake bleeder incase of a power outage. You just put the vacuum sealer attachment to the bleeder hose and pump until it goes to 20 on the bleeder reader, good workout for your arms too. If you don't have a vacuum sealer, you can just buy the attachments separately.
Honey Bee, YES! Using a brake bleeder to vacuum the air out of jar is the 4th method. A lot less money. There are several videos out there on YT that show how to use the bleeder with the jar cap attachment.
Good luck finding the Brake bleeder! And the price here in Vegas was 100.00
Hey AP,
You ask about alternate ways to dry can. You can also, seal jars with regular lids and rings with a food saver jar attachment and a brake bleeder. You deplete the oxygen. I like this idea because it doesn’t require electricity. Rain Country on You Tube has a video on it. Thanks for all you do to help people. You would make a great neighbor!
Thanks Alaska. I did not think of using o2 absorbers in the Mason jars. Got some work to do.
Haha, me too.
Thank you Rudy! You are a wealth of information and a blessing to others! Keep safe.
Thanks!
Thanks for dry canning methods. I feel better about doing so. My sis on the Kenai hooked me up to a bunch and the preserving meat book
Great video I got a food saver in the box at goodwill in January for 8$
👋 Hello A.P. as always great info. But the information that really caught my attention. Was when you said a marshmallow was all air. Now that was the best thing I've ever heard. Why? I don't want to hear they are all sugar. They are great on the lips but lousy on the hips. And Because i love to chow down on them. At least 2 large one's when im upset. I call them cheap low income antidepressants. So watching this video was great 👍. LOL. You sir are a professional. You took my marshmallow guilt away. Thankyou
Jaqueline Alvarez.😂😆👍
LOL, Jacqueline. Back in the day, I went on a tour of a marshmallow factory near or outside of Vegas. It was really interesting. If I remember correctly, they were just injecting air into cornstarch and sugar. Would be a really interesting you tube video if it's out there somewhere.
😂👍💕
@@mariannerapp411 I love marshmellows. Im okay with the air part. But my doctor warned me not to eat sugar. Now that part i am desperstely trying to block out. Can we be freinds? I wouldn't mind taking a marshmellow making tour. I'll just close my eye's to block out the sugar part.. LOL
I went to Walmart today and noticed marshmallows with chocolate on the inside. I'm sure they are healthy though.
I sealed a lot of food that I dehydrated in half gallon and quart jars with just 300cc oxygen absorbers a few years ago. I didn't have a vacuum sealer at that time. I guess I should have gone back and checked them regularly. They had initially sealed just fine, but the other day I checked them and the lids were no longer sealed. The O2A's were hard and obviously spent. My oranges and cherries were ruined. (The cherries were A LOT OF WORK to pit, slice and dehydrate!)
Hello Marianne, really sorry to hear about your oranges and cherries, did the storage space where you had your jars have a large degree of temperature fluctuation??
@@AlaskaPrepper
Hi AP,
No, the temp is pretty constant at 70-72 degrees, in a dark walk in closet. I have no idea what would gave caused them to go from sealed to unsealed! It just goes to show you that you can't just put your food away and forget about it. You gave to plan/schedule periodic inspections. Now, I'm using the vacuum sealer AND O2A's, AND dessicant.
Oh I'm so sorry that happened. That is a lot of work. Mylar bags may have been better with 02 absorbers. I have a seal that lets go every now and then also, but it is dry goods which isn't so much work. I just reseal it. I hope that never happens to you again.
@@JayP-kd5rc Hi JayP, Thanks. I probably should use the mylar bags in the future.
Prepping cherries is a lot of work. I canned mine in Brandy. Going to need that in SHTF.
Thank you so much. Plz don't stop making these videos. I'm a newbie & need all the help I can get. Thank you to your family for being patient as you make these videos.
Alls good with dry canning in the oven such as flour. You put the flour in ½gallon jars on 200 deg. In oven for 1hour with NO lid. Then after 1hr. Bring out... put lids and bands on and put back in for ½hour. Bring out and listen to the POPS. You do this to kill the larvae if present in the flour.👍🏻
I dry oven can with product in the jar, 200* for 1hr. Take out of oven, add dry lid & ring. Seals great. This is for items like grains, beans, rice, flour, etc. Nothing that would "melt"..
Anna at Four Day Homestead do you think I could do this with dry milk?
@@marshhomestead4963 I'd be curious as well. It seems like it's be too fine of particles, but sure hope it works. ☺️
I do the same as Anna and I can concur it works great.
@@marshhomestead4963 Powdered milk is made by heating milk to evaporate the water to begin with. I dry can powdered milk by heating my jars for 20 min at 200 degrees then remove the jars one at a time add the powdered milk and return it to the oven. Once they are all filled and tamped down I leave them in the oven for 45 min at 200 degrees then remove them one at a time and put the lids and bands on them. Over the next couple hours you will hear the seals on the canning jars pop into place.
Chereece Marsh : Yes U can - use an upside down cup cake paper on top of the inside product in the jar and than vacum seal away .👍
I add a desiccant to my jars and anything I dry can. Just as a safe method. I have never oven canned without the food in the jar. I have done that way with lots of my dry goods. Sometimes the pastas have so many air spaces it will only seal in the oven. But I put the pasta in the jars then into the oven and heat it all and after taking it out I quickly put lids on the jar. I think it may destroy some of the nutrients but it will lose nutrients setting on the shelf also. I prefer using the vacuum with the o2 absorber. I search the net for coupons for the vacuum sealers. There are other brands that work as well or better than foodsaver.
Lynda Buchholz - I use a desiccant also.
Use a break bleeder
@@FrancoiseJC If you don't have power or a vacuum sealer this is a great option. I have one for those times with no power.
@@lyndabuchholz1216 we are smart cookies.
Saved Sinner What desiccant do you use?
Watch several of your videos and this is the content that I like so I Subbed, Belled and smashed that Like button. Great channel and subjects. The last one I watched was your extra room video, under the house. In that video, you were talking about a thumbs down. I have only done that once. A lady in the prepper community asked what to do with your jar rings at the end of the season, "Just throw them away." I replied, wash the jars, replace the old lid and ring and your jars are good to go when the need arises, no creepy-crawlies in the jars.
She was probably saying to throw away the lids............not the rings. You will be using the rings or bands over and over again. Putting them back on as you do is good to keep the jars clean. I just put the band or ring back on and store them upside down. They stay clean, and the band protects the rim of the jar.
Thanks for all your updates
I am not a fan of dry canning with heat because heat is an enemy of food. I really don’t know if this is detrimental or not to the product but I am using the other two methods. Thanks for what you do to educate and inform. Love your channel. God Bless and keep you.
Love me some Anís reminds me of my abuela she's used it alot
Look up using your food saver attachment with a brake bleeder. You can seal a jar with this hand pump.
I think canning is a great method for saving money, whether or not we have a grid-down situation. It's also nice to have fresh food available during the winter. I'm seriously looking into canning to revamp my pantry, no matter what happens or not. Thanks so much for sharing.
very easy...very safe ,,,very quick ..and very easily learnned and yoyu can use used containers if the lid seal is clean and in good shape
Good job explaining how to do this. Easy to understand TY
Hand pump brake bleeder works with those jar attachments for sealing without electricity.
I cut out circles of parchment paper to fit down inside the jar when I'm dry canning anything that's powdery or fine. It keeps the powder from sucking up into your vacuum sealer.
Yay first!!!! And first view!!!!- first like!!!! Im good!!!! Lololol ok ok 💞💞💞💞😹😹 now to watch!!!! I also vac suck the air out of my jar of absorbers too immediately. I use 300cc for my dehydrated half gallon jars and vac seal.. Dont kno if too much or not. Cool demo about molecules!!!!
Hey Rudy! Just picked up the seasoning you were raving about from another video...Kickin’ chicken. Trying to help avoid food fatigue if the SHTF. No joke. Can’t wait to try it out. Stay safe. 😊
That's awesome, let me know how you like it, I think it is really good on almost anything; it's not Adobo but it is very good. God bless...
@@AlaskaPrepper I have adobo and tajin seasoning; do you know what the difference is? I use adobo in all my Mexican food. I've never used the tajin seasoning as I have no clue what it tastes like...
@@lesleykissamericafarm9349 It's mild chile, limes & salt. Great for chicken, mexican food, etc.
got a case of quart jars for $1.00 at flea market
Wow, that's an awesome deal. Great find. 👍😀
Great find!
Yay!!! Happy for you!👵😁👍
I am jealous. Out here, I only find people selling jars at yard sales for $5 each because they think they've got an antique.
Lovely😊.
Good morning! Thank you for your series! I am always wanting to improve my skills.
One prepper put not only the jar but the rice or beans already inside the jar in the oven for almost two hours before putting lids on-tight. Apparently it kills any bugs and larva in it so its safe
AP, I use nothing but a brake bleeder. It works really good and don't have to worry about any power. Just my power! Have a great night.
And with that brake bleeder came a small canister that works as a one way valve, pulls air out of line but stops it returning. Put this in-line (also works with the food saver) and fill with water. Fine powders etc will be absorbed by the water, as they bubble through, and not contaminate/ruin your pumps!
Thank you so much. I’ve been watching a lot of videos, this is really good info.
Make sure you tell them not to put cold liquids in a hot jar as it may break. Great info, as always
Also, I use the following guides for dry canning...insures you kill all the bugs and bacteria:
1. wash jars
2. preheat oven to 250; put jars in oven for 15 mins
3. remove jars from oven
4. fill jars individually, placing back in oven & take another out & fill
5. put back in oven for 15 min, put lids/seals in pie plate alongside jars (actual 30 minutes total processing time).
**(NOTE: For 1/2 gallons ... at 30 mins put lids/seals in pie plate alongside jars for additional 15 mins (actual 60 minutes total processing time).
6. take out jars and place on towel
7. take paper towel and wipe jar rims
8. seal with hot lids & finger tighten rings and let set
9. as jars cool, it will seal the jars
** For 1/2 Gals
U bet that this is IMPORTANT news!
Awesome demo with the marshmallow 👍 I’ll use this technique to double my marshmallow siZe
When I need to seal my small jars with my vacuum sealer I place a small life in the small sealer then place one on my jar and start and this will seal my small jar. I just couldn't get it to seal without doing this. But using a action adsorb it will seal the jar also. I use one in all my food jar's as dehydrated foods are a massive expensive investment to me.
The other day, a few people were looking to buy Pressure cookers for canning. I found 2 sites that have them. The first place is called Fleet Farm and the second place WayFair. I bought mine from WayFair. I hope this information is Helpful!!! Have a nice day 🌞
I do vacuum seal and oven dry and l love the way it keeps food. 😊
Thank you for sharing these methods!
Perfect info. I needed this. I'm doing all my dried foods. I wish you could be available for consulting! And I'll buy you a pot of coffee!
Great explanation on o2 absorbers.
I wouldn't recommend heating the jars in the oven because it may break down essential oils in the spice & become rancid. Thanks for another great video AP. I've canned 44 jars of meat since getting my canner 4 days ago. The price of meat seems to be increasing by the week.
Wow! Nice!👵😁👍
Where did you buy yours? I have been looking online. No stores local have any. They are sold out,if they do carry any.
@@ms.anonymousinformer242 If you have an Ace Hardware store, check there. Or look online at their site.
What is a "canner"?
A “canner” is short for a pressure canner. You use special glass jars, like Ball canning jars, to preserve food long term.
My hose didnt fit my food saver but I used a brake bleeder instead works great 😊
Thank you so much for making it simple and giving us the easier options first. And thanks for remembering there are ladies here 💃🏽
ty glad to no about sizes to put in jars
Thank you thank you thank you I have learned so much from watching you God bless you and your family
Thanks for the video! You've taken some of the mystery out of canning.
Take care, be safe and God bless.
Good.Video AP. I.have used all 3 methods and they all work good .
Can you do a video on storinhg flour and sugar long term
GREAT video...thank you!
I've done all of these and they all work great 👍
I've put containers, like your anise seeds, of different spices in a 5 gallon bucket( no mylar) with a gamma seal lid . I've left them there for 10 (ten) years with no perceived degradation. I've also put sugar and salt in Mylar bags , in buckets, vacuum sealed, stored in the tropics in a shed for ten years with no clumping. Just lucky?
Wow, that is really good to know Caribe, thank you.
You should let @Bastet Du Purr know that. She worries about her stuff lasting.
Thank you for another informative video!
I just bought a bunch of 500 cc oxygen absorbers and use it for everything including my small mylar bags I hope that’s gonna be OK
500cc will be overkill for a small container but won't hurt anything. I often use a 300cc for a quart jar.
ive found that if you use the vac sealer attachment; its best if you dont put the atachment down on the lid tightly; just loosely and the machine will pull a better seal
Indeed, I just try to make sure the gasket is seated on the jar..
@@AlaskaPrepper if i push the attachment down to hard i find it doesnt get the air out. and thx for the tip about removing it at an angle
I have a very old food saver that doesn't have the attachments, it's just really basic. Where can I get one of the newer ones that I can pay for over time. Thanks
Same
Thanks AP! I personally don't like the oven method but use food saver attachments and oxygen absorbers or Diatemaceous Earth. I fill my jars higher than the fill line for dry items as no space is needed like when you pressure or water can. I don't use oxygen absorbers when I vacuum seal jars. However one does it; if it works, great! I am canning ground beef and butternut squash today and tomorrow. Blessings to all!👵😊❤🌱🍃
Please explain what Diatamaceous Earth is and how to use it in canning!? I have just come across it for the first time in my life, & I am 65 y.o., for bug infestation scenarios this past year & ... Does not work well! Takes a long time! Is quite expensive! Have only found it in Pet Supply Shops! Why would I want earth in my food jars? The Environmental Health Hazard Experts have warned me that the particles are so fine, you can breathe it into your lungs -- hazardous to humans & pets!!? PLEASE HELP @AlaskaPrepper!
wow,thank you i learn alot from you and others.your awesome
thanks AP
Thank you for all your information it was very helpful in my quest to learn canning
I use food saver jar sealers with a new break bleeder. I cut one end of jar sealer vacuum hose and attach it to break bleeder vaccine line via adapter. We pump it up 15lbs and you are done. We use only for dry goods with basil asses in with hard. Thanks for your daily info...👍👍👍👍
I'll try 15lb, every video I've seen says 20lbs
I go to 20 lb/ let pressure off/I leave food saver cap on/ then I repump with hand brake bleeder/ normally I hear a ping right away/ that means that lid is sealed.
@@timmy0 doesn't matter which one. As brake bleeder gets older/ with use it may need to be pumped up higher to hold the seal. That's why 20# recommendation.
What kind of adapter do you need?
Thank you AP for the tips😎.
Cabela’s food saver is not compatible to other Food savers.
I also vacuum seal my oxygen absorbers.
I have a Cabela's vaccum sealer and I did order the food saver for dry canning and it works perfectly. Not sure if your Cabela's vaccum sealer is too old, or a different model than mine, but these do work. Hope this helps. Stay Safe. 😊
Hi Nico.. I have a Cabella's Basic vacuum sealer and use Food Saver brand reg and wide mouth jar attachments just fine.
I wonder if you meant the replacement heating wires aren't compatible?
Thanks jp: very useful information to learn from.
Excellent video. Thank you
great way of explaining the methods! ty
Loved the marshmallow visual
I absolutely LOVE your videos!!!! ❤️
Thankyou for these methods and explaining so
Clearly ! Much appreciated! 😊
Today I bought a lot of mason jars at a thrift store. I’m so excited. I just need to buy the lids. But idk which lids to buy
Thank you for this GREAT INFORMATION!!!
Thank you, that was very helpful.
I was wondering about dry canning... great timing! Thanks
I put spices in pint or jelly jars since I don't use a lot and want to keep the spices sealed as long as possible.
Heat expands. Cold contracts. Although I do get confused by it sometimes because, if you freeze a container with fluid in it, it can burst the container, because the cold expands the molecules, yes?
And you can reuse the larger Classico jars - for DRY canning ONLY as, the wide mouth lids fit them. Look up the information online.
Hello, thank you for teaching/sharing these methods.
OMG,, I just finished canning 20lbs of white rice for the first time. I used the oven method. In the final stage, I place a 300CC( the only ones I had ordered) in each hot quart before putting the lid on and tightening the ring. Did I mess up😳?Also, some preppers say it's ok to remove the ring part from the har once it has seal and store the jar just with the lid?
The attachments that you need to go with your vacuum sealer are very difficult to find now. They are even out of stock on the Food Saver website. Also terrible price gouging on eBay!
They are also not selling the Food Savers that used to come with all those attachments.
U R very wise in prepping - your second to none !
I was inspired by this one, AP, and I have so many different herbs and spices that I can't keep track of all of them, but I don' have very much of any one of them. I was thinking through my usual cooking and recipes that I use most often and realized that about a half dozen spices get used more than any of the others. It seems a good idea to prep in a good supply of my most used spices.
My thought was to go to our local WinCo, which is like an Aldi's with a bulk section. Now, the bulk section has been modified in that the shopper does not get to pick the amount of the item because the employees have already bagged the bulk items into reasonable packages. This was the absolute best way - before the pandemic - to get spices because you could get just the amount you wanted at a fraction of the price for bottled spices. Well, I didn't have any luck at all. I could get ground black pepper, taco seasoning, garlic salt and a few other things from a dispenser, but the good stuff like whole cloves, anise stars, whole nutmeg and others were just not to be found, and I refuse to pay over a dollar a nut for nutmeg for the privilege of a label and a jar. So, I'm going to use what I have until it runs out and then either buy from Amazon or find folks who want to do a group purchase and break bulk among us.
The other side of this, is that I was encouraged to see beans in the bulk area for pre-event prices. I don't know how long this will last, because the beans in the plastic bags were a bit higher. I didn't price out a lot of things, but the canning supplies were very low in supply but the price had not gone up much.
The detergent and cleaning supplies were pretty well-stocked but there was no spray disinfectant at all. So, I guess that means that either the unprepared have stocked up on what they need and this is reflecting a more normal purchase and inventory or the supply chain is catching up with the demand. There was a funny sign on the door that said that they were not going to refund pre-event panic buying so the ones who bought a whole lot of stuff that they don't need are not going to get their money back.
Keep up the great work, AP. Thanks for all you do.
I am required to take vitamins (ie. fish oil for my dry eyes). Can you give a demo on how to store vitamins please? Thanks! Love you videos!!!!!!
@Chairman of the Board Thanks! I will check into this! This will be a whole lot cheaper than what I am doing now with the combo of fish oil and Omega 3 eye drops!
Thanks for the helpful info!
So exactly how did you sterilize your jars after you wash them did you put them in the oven
The foodsavers vacuum adapters wont work on some of the smaller canning jars as they have to secure to the lower ring on the jar and the smaller jars "lower rings" sometimes aren't big enough..You CAN get around this however and buy some rubber O rings that will stretch and slip over that lower ring from the bottom. Once over, it becomes your sealing ring that the adapter secures to to make the seal.The reverse can be applied to quart sized glass mayo jars, which don't have that ring in the regular mouth.. Just set the o ring onto the jar and carefully place the adapter over it.. then you are good to go..
Also if you can't afford a foodsaver "vacuum sealer" at the very least you can use a brake bleeding tool with the adapers
I've seen a vacucanner used. You need a pressure cooker and an vac pump and some fittings. The canner won't be able to used as a regular canner once this is done.
Very informative...thanks!
Thanks AP!
Heard someone say you can use a break bleeder. Like the mashmellow demonstration.
Yes you can. Watch Heidi @Rain Country for a how to
@@edieboudreau9637 Hiding from Rain Country is super great. Knows a lot of stuff.
@@1943sumrallgirl yes. HEIDI is pretty well informed & has been doing what she shares a long time.
Thank you great informative video. God Bless you.💜
Thank you so much 💕 really needed that about the dry I was going to do some of my spices that now I know I can. How long will they last I doing it with the vacuum sealer. I do got the vacuum sealer but I have not got no oxygen absorbers cannot afford them right now you know how that is. But thank you so much you've been a big help
Hello Shelia, even without the o2 absorber, if the spices are really dry and you vacuum seal them I'm sure they will be good for years.
@@AlaskaPrepper thank you for getting back to me that quick I really appreciate it thank you so so much and God bless you for what you do I truly mean that thank you so much 🙏 l hope you have a wonderful and a very blessed rest of the week
@@sheliajones8238 just be sure to store in dark. As the volatile oils in them that flavor things can be leached out by sunlight and in some cases heat.