I was raised Mennonite and my parents came from the Amish. We only ever water bath all our stuff. That includes meat, veggies, soups, etc. We have been doing this for generations. No pressure canning. We also only put water up to the neck. I had never heard of covering the jars until I started watching you tube. I get very frustrated at people who are negative towards people like us because we water bath. We do know what we are doing. I've been doing this for many years and have learned from my mom. It is safe! Thank you for not giving up on your Amish canning videos! I appreciate you so much for sharing this!
“The” Channel is by far the best so far for me. I’ve not canned a single thing because I’ve been so afraid of the “USDA BY THE BOOK NOT SO NICE PEOPLE” opinions about canning. I’ve been praying for someone that I can follow and learn from. And I FOUND You! Thank you so much for spending the time to bring the Amish and Mennonite methods. You explain things so well, so thoroughly and the real conversations with your friends to teach us. Thank you!!!!
Once the "Guberment" got involved that's what changed the guidlines.And so glad I helped my Mom and watched her can, she only water bathed, never pressure canning and we all are alive yet, I'm 62.
Thank you for sharing Melissa with us dear. What pleasant young women you both are. Such blessings. My father and grandmother both oven can. They’ve done it that way for as long as I can remember. I, too, use my blender to do tomato sauce. It cuts the time in half. I also reuse jars as well. If they have the buttons on top like pickle jars I use them. I use those large pickle jars for things like sauerkraut and kombucha. I really feel like certain institutions have instilled this fear in people about canning safety to dissuade many from even attempting. Control the food control the people. It’s so sad really. I just want to tell you both you both are treasures. Please keep doing what your doing. Much love and God Bless.
@17:25 Tomato 🍅 Sauce. “I do not put it through a strainer”. Wonderful! Neither do I & it’s because my mother-in-law Betty, (Born 1896) taught me HOW TO CAN AT ALL, she used to keep skins on too. It takes a lot if mashing when you don’t have a blender, but it actually seems to taste more Tomatoey. Betty was amazing. She even taught me the Paraffin wax process for an amazing Plum & Walnut preserves. I miss Betty and wish I could hear more of her stories growing up on a Maryland farm. I still have her Cast Iron griddle that came down though her family from Scotland 🏴…That’s going back to early 1800’s. It’s in perfect shape too. Wish I had kids to give it to. Anyway, my mother -in -law canned everything and knew her way around a kitchen. She gave me the best wedding gift ever; she taught me Water-Bath canning…oh yeah…she also gave me her son to marry.😂. It’s been 50 years last April too.
So enjoyed this chat! I'm a 60 year old country gal who cans alot to stock our rootcellar for winter. Our main heat for winter is a wood cookstove which heats our home and we cook on it all winter. Grow 4 big gardens. Have jerseys, chickens and goats. We are just a little old fashioned here.
My main heat is also wood and I love it! I live where it's wooded and love to go out and find downed trees and branches. I cut them to size with a battery operated cordless chainsaw, and I split the larger ones using a wedge and the blunt side of a maul. It's so cozy and cost efficient!
How cool is that!!! I enjoyed reading this post! I wish I lived closer to ranchers and homesteads, this world is it!! Lot of work but super interesting, I appreciate all your work. Do you have a channel you do videos on as well? If not please consider it. lol I just took up canning this last year, oh my what I have missed out on! Enjoying it so much!! I started with jams , now I am into everything lol 😂 my husband says more jars?! I’m like yes !! Last time I started this journey couldn’t find them, now I’m mad women on a mission lol 😂
So glad to see you doing this video! I was enjoying your Amish canning series and was upset when I watched the one where you were deciding to stop because of the negative comments. I'm a new canner. Just started this year. I want to learn everything I can to make sure I'm doing things safety. That said, my kitchen, my rules. I like to see how people can and preserve in all the ways so I can make the best decision for my family. (Who says the USDA is smarter then the Amish) or any other culture. Thank you for doing this and thanks to your lovely friend.
I agree with you mostly. About the USDA, they did have special thermometers in the jars to test how high the temperatures in the jars got. I don’t think the Amish do.
You have to be careful because the type of food we eat is different than what the Amish eat. Their food is all home grown and made not processed foods.
I am from Slovenia, Europe and we always use reused jars, wash the very well, sterilise in the oven. I always buy new lids, but not canning lids, just regular lids, so that they have a new seal. We also don't use pressure canners here, only pour in hot liquid with vegetables, jams etc., close the lids, turn the jar over and cover them with a towel for 24 hours.
Neckline-ing sounds very much like all the Russian (and other cultures) canning channels I follow. They fill the pot up to the necklines of the jars, then after the time, they screw the lug lids down tight, and turn them over for 5-10 mins, then right side up and cover with a towel or blanket for many hours and they sealed.
Yes! I have seen them too and useful knowledge channel doesn’t do many videos but has an interesting way of doing tomatoes and there is a lady that grew up in Germany that does her jams and jellies this way too.
Yes useful knowledge is where I learned to can jams and jellies. I do the open kettle method with my tomatoes and have for years. I keep my jars in the oven to stay hot. Never had a problem with any seals
@@ElliesDonna14 nobody in Europe cans jellies and jams. They last because the amount of sugar. Applesauce is different and needs canning because there is no sugar added.
Neckline canning is pretty much like steam canning, which for me was far to sketchy, but we all have our methods and as long as your food is sealed and you've got a good nose and good eyes to see and smell before you eat, y'all safe in my book lol. Great channel btw. I've been asked by so dog gone many friends to start a canning and gardening channel, but idk where the heck I'd find the time, so I leave it up to you and others ;) I really enjoyed the Amish method. I used to can everything by WB, but never canned meats, then was introduced to pressure canning, funny quick story. I had the pressure canner for one whole year before I attempted to use it. As a young boy, my grandparents had a small family farm, my grandfather educated me on gardening and my grandmother on preserving foods. One day she was cooking something in her pressure cooker (not canning) It exploded, the lid went straight on through the ceiling, that stuck in my head and freaked me out about pressure canning,, then when I was ready to dive in, I noticed, the dang pressure canner had an emergency pressure release... LOL I blew a whole dang year away from fear without even knowing there was a safety valve, Us men NEVER read instructions lol. So, I had my trials with meats, fortunately I never had a bad experience (Guess I learned my lesson on instructions haha) But I'll say this, I WILL NEVER pressure can fruits and veggies again, for me, it turns everything soft, I ruined 42 jars of Peaches last year, they're stilll on my shelf cuz I haven't the heart to toss the out and no one in the house likes any kind of peach pie so yeah. You had a video canning green beans both WB and PC, I found pressure canning my green beans did not allow me to warm them for dinner, without them becoming sort of mushy, so as I type, I have 60 Jars rotating in my WB system, so I guess I should end this long A__ comment before I lose everything, again, fantastic channel you put together.
Another great video, thank you! This info needs to be out so people quit fighting this and stop the fear mongering. No one has to do it this way but your kitchen, your rules. There is always more then one way to do things.
I’m so extremely blessed! My grandmother, and my granny both canned, and raised me, so I love canning, it’s my hobby! I’m 50 years old, and have raised a semi large family, every thing I can, is water bathed, I have never pressure canned anything! I so enjoy your channel! Thank you so much!
Melissa! I’ll teach you how to can beef or other meat as well, like sausage, venison, etc. I’ve done beef stew, too. I also don’t strain my tomatoes and with my applesauce, I don’t peel or core them, I only cut out bad spots and cook with a little water and sugar until tender and throw into my Vitamix and it is as smooth as baby food. It saves TONS of time.
I have canned Brunswick stew and it is fantastic had no problems. At the time I pressure candid but I really want to try the water bath for a change. It may take longer but sometimes I have issues with the pressure canner on my gas stove. That's why I have been trying to remember how my grandmother did so much of her canning because I never remembered her having a pressure canner. Now I know she water bath everything.
My mother water bath every thing, her canned chicken was the best ever, i can't duplicate with pressure canner. I can beef, pork ect..i reuse all jars that come my way, jam, olives, whatever is available. Not sure why we are so affraid to the against the grain.
I love this interview!!!! And I married a dairy farmer too! And 3 hours seems to be the time. I have learned so much since I have started canning. Yes, the government wants to have control. Canning is all about chemistry, and temperature. Thank you for posting this!
I just want to say…. I LOVE YOUR AMISH WATER BATH CANNING!! I had never canned anything and because of you I had to try it and I love love love it!!! Thank you so much!!!!🤗
So grateful you’re still here teaching us about water bath canning! I’ve learned so much and yesterday I rewatched your Amish videos and then canned peaches for the first time!! So proud of myself and I give you all the credit! Thank you
Immersion blenders are awesome! Got mine on Amazon for 22$. 1870s homestead taught me that! Skipping that step has been great! I freeze my tomatoes whole too. Also throughout the season I dice peppers and onions and freeze them. Saves so much time when I’m canning big batches. Thank you for doing these interviews! It’s great to see how other people process and preserve.
For making spaghetti sauce. I do the same. I cut out the stem of the tomatoes and cut in 4 pieces then use my food processor. I also add, carrots, green beans, zucchini, squash basically whatever veggies I have available. I puree them but not too fine and cook it all together. I do add red wine vinegar and apple cider vinegar to it. It's delicious and tastes so fresh. It's a great way to sneak veggies into meals for the little ones that dont enjoy veggies.
It is soooo very good to see you ! I have a water bath canner, because I can not afford a pressure canner, they have become so expensive. So thank you !!!!!
Hello 🤗 I also found your channel because of Rachel from 1870’s. I’ve grown up in Australia and had never heard of “canning” until a few years ago. My Mum has a Fowlers Preserving Kit, that she used from time to time when I was growing up. Also growing up, I learnt to make jams, relishes & tomato sauce. The method used was that you cooked your jam etc on a stovetop, then while very hot add it to sterilised (boiled or dishwasher) jars, then put the lid on. No submerging in any water whatsoever. The jars always used were recycled jars from the supermarket. The lids all do their little “pop” and jar is sealed. Very rarely, we have had the contents go off or mouldy. If a jar lid fails to “pop” you tip the jar upside down on to the lid for a couple of hours, then it pops. For the haters….If you don’t like content, then don’t watch. Quite simple really. I’m absolutely loving this content and appreciate all of the hard work, love, respect and honesty ❤️ Thank you xox
I freeze my tomatoes, cored and score the bottom with an x. When you thaw them, the skins slip off. Then I dehydrate the skins, powder them, and then add the tomato powder as a thickener.
Took me a lifetime but I learned to reduce, reuse, recycle, repurpose AND to rid myself of excess donating to thrift shops, co workers, junking, etc. I have saved money by using the 4 R's.
So glad I found your channel. I have been interested in learning how to can food. My grandmother had canned food for years but I never paid attention. She lived to 96 and passed 21 years ago. Oh how I wish I had asked her to teach me what she knew about cooking and canning. What a blessing you and your friends are to pass on what you know. Thank you! I will look forward to learning from you!
The older ladies at church always asks everyone to save all store bought jars and lids (pickles, spaghetti, pizza sauce....) Because they use them one more time and they work for them. So I find none of this unusual. I stick to waterbath fully covered, and pressure canning. But I think it is awesome if it works for folks!!!
Easiest tomato sauce… Freeze as they ripen like Melissa said she does. When ready, roast them at 200 degrees in oven with garlic oregano salt pepper, what ever spices you want. Roast over night or for few hours. Transfer to a bowl and use Emerson blender. Smoothens everything out, the tomatoes reduce down so nice and thick. Then can as usual. ☺️
Hey lady! I 'm so glad I found your channel! I was at your canning 101 class in Hannibal at the homestead conference! You did a FANTASTIC job teaching us, and I wrote your channel down so I could find you, got busy at home with my animals, and homeschooling, and completely forgot! Anyway, thank you for all you do, and your videos! Keep up the great work! 😁
This was an excellent discussion. Thank you. I wonder why I'm getting the feeling we've "been had." Edit: I freeze my tomatoes whole, too! Then I can make sauce when it's cold outside. Once the tomatoes defrost, the skins just slip off. Then I dehydrate the skin to make powder. I leave the seeds in, too.
@@sandracurrie5904 Rehydrate it with warm water to make a small amount of tomato paste, add powder to soups, chili or stews that have a tomato base as a thicken agent, or use it to thicken runny pasta or pizza sauce. There are probably more uses, but these came quickly to mind.
I think we most can relate about wishing to have written down or paid more attention to family recipes/traditions. Thank goodness for these channels or blogs that are trying to bring the traditions back. Thanks for all you do! If anyone knows of any Cuban, Puerto Rican, Nicaraguan traditional cooking channels please let me know. Thanks in advance!
I can fresh sweet corn every year and it tastes just as fresh and delicious right out of the jar. 🤷 Also, when I do tomatoes for canning (I always freeze them too as they need to be harvested) I use a steam juicer to remove the liquid and then blend up the tomatoes and can them. It saves a ton of time and works out so well. I also use a steam canner instead of water-bathing things; it processes for the same amount of time but I’m not using gallons of water to do it and I don’t have to wait for all that water to come to a boil. It’s a great tool. The old saying is that an empty jar takes as much room to store as a full jar, so I reuse my lids to can a jar of water whenever I need a jar or two to fill a canner load and keep the jars from potentially bouncing around in the pressure canner. If I ever need the jar with water in it, I use the water to drink or water plants and then use the jar. It’s also good to have sterile water around for wound care in worst case scenarios.
Another great video !! Thank you & Melissa for doing this. How dear of her to share her time, stored canning & tips. I so look forward to each of your videos. I learn something in each 1. I said it before & I will say it again .... you are a breath of fresh air & an absolute treasure. Stay well, stay safe. God Bless you & your family 🙏
Here's another insight into how we do it in Germany. Since there is always some air at the top of the jars after they have been filled and if they are completely covered with water when they are being boiled in the water bath, they would start dancing in the pot and banging against each other. Therefore, you fill in as much water as the liquid level is in the glasses or at least until the glasses are 2/3 in the water. The temperature of the water vapor is even higher than that of the boiling water. We can also stack our glasses. Then the rule applies that the upper glass is 2/3 in the water.
God's grace to you. I just found your channel this morning and my first thought was "No, No, I can't get hooked on another homesteading channel. Too late now. I hope to find time to watch more of your video soon. By the way, at 70 years old I am very familiar with water bath canning. My mom did her canning outside in a tub that held I think 24-quart jars or in an oblong tub which held more but I can't or never knew how many. She would always have a water bath canner full of boiling water sitting next to the canning tub so water could be added when needed. This was all done over burning wood, so it was a chore keeping it going for three hours. I guess that's where 5 kids came in handy.
I also started hight pressure steam canning. I love it .I am in my middle 65 ish. And sometimes the water bath canning is heavy. Steam canning uses less water and stays at a Hugh amount of very HOT steam .timeing is the same after the steam is hot enough l from Ontario Canada
love your ch. great topics my grand mother only oven canned,and water bath-on a wood stove with an oven,and would can flour and grains no larva thats why.- im 60 and watched your ch. to learn about pressure canning you've inspired me to give it a try i wont need to put up as much as my wife and i once did but these are important skills to pass on [especially these days ]God Bless!!
I have recently water bath canned bbq beef. I took some roasts that would be tough. I cubed it and marinated it in my homemade BBQ sauce. We just had it for dinner. It’s amazing. So tender. I’m not a roast person. So this was great for me. I water bath everything. This year I also started canning zucchini and yellow squash.
@@Stoffmonster467 I canned zucchini with tomatoes and celery. With a touch of salt. Simple and delicious. Green bean I can with cubed ham. Also very tasty. Not a fan of cooked carrots.
I had only discovered you just this weekend 20 August. I have enjoyed watching your blogs I just really enjoy them you’re very pleasant very sweet and so full of wonder and wanting to know things I love that. You have a blessed evening thank you so much for this interview it was really very good.
I have my More with Less cookbook.. it’s in pieces but it’s the one that has survived through the years. It is definitely my favorite and I always appreciated how much I learned. So fun to hear someone else mention it!
Have either of you made green tomato relish? I have 8 sisters and brothers, and my mom was always in the garden or canning, during the summer months. At the end of the season, she would take the green tomatoes, 2 brown paper bags full was her measurement. She'd put them through a food processor, along with some bell peppers, and a little onion. Put it in a collinder to drain. She then, put it in a pot, and added sugar, vinegar, and a little ground cloves and cinnomon. Heated it to a boil, then simmered 10 minutes. She water-bath canned it in quart jars. It's still a favorite to put on roasts, scrambled eggs, potatoes, etc. It's absurdly delicious.
I canned corn for the first time and found it odd. It seemed to use up all the liquid that was put into the jar, but we'll see when we open it this winter. I figure I'll use it to make cream corn. Regarding the water topic. I have heard that some people who can , if they don't have enough jars in a batch to fill the canner, they will fill jars with water and can them so the space isn't wasted. Thanks for this video. I really enjoyed the interview and information from your friend. It's really nice to hear from different people who have been canning for years.
I use my stick blender (immersion blender) to mix the seeds and skins. It puree's really well. The trick is to use the cup that the blender comes with. I was convinced I needed to buy a vitamix blender. If you can't afford it, get a stick mixer.
I’m from Ukraine. My mom has been canning for over 40 years and it was ALL water bathed. I don’t think she even knows what a pressure canner is. 😊 Still alive and the food was delicious! And yes, meat and sausage was water bathed to. Easy peasy. Awesome finding you. I’m only now starting to can even though I “assisted” I didn’t do it on my own. 😅
I only put the water up to the neck as I am so worried it will some how get into the jars. Never had a problem. Everything seals, tastes great and haven’t been sick. I agree with your friend, I think it is all about getting the internal temp up. When I can meat, trust me, after three hours it is boiling in the jar for a bit after I take it out, so for me, why stress over wondering if water will get in and I only fill to the neck.
You can do pickles without canning . Stuff your hot jars with cucumbers and add your boiling hot brine solution of vinegar and water put the lids on cover with towel and let them set and seal . It's how some of our grandparents and great grandparents did them . The channel name is our half acrer homestead
I freeze my tomatoes until I get enough for a canning batch. The peels slip off easily, but if some peels are still on it's okay. I crush the tomatoes in the food processor before canning. Sauce isn't smooth, but it tastes good! Great video! Thank you for doing it!
OH!!!! Melissa that is brilliant! I live on the outer banks of NC and at the beginning of hurricane season we stock up on the 5gallon jugs of water. We plan for enough water for 5 days per person/pet. So many people forget their pets…. But canning it in the pickle jars is brilliant!!!! Then you don’t have to remember to use the bottles water in the winter. I don’t like to drink water out of plastic over a year old…
It's a pleasure to listen to how you can your harvest.Ive learned so many things and I use my own judgement on ways to can different items.I only learned how to can meat this year.Chicken,beef stew just the things I know we'll eat.Thank you for sharing with us.
When I canned tomatoes, I would dry the skins in the oven on a cookie sheet. After fully dried I would grind them in a coffee grinder. It is excellent to add to soups, sauces, and virtually any thing you want to.
Living Traditions Homestead Channel has a Just Like Heinz Catsup recipe. Guys it is DELICIOUS and yes....it tastes like Heinz. The trick is the cook down. Cook down LONG TIME to get all the water out so when you put some on a plate the water doesn't pool around the drop test. Also upside down spoon test. It does also thicken a bit after canning too, so keep that in mind.
ReUsing store-bought jar lids (unless rusted or dented) works for canning. Also, in my “old country” canning of pickles is done with pouring just boiled brine over them, immediately closing, and turning the jar upside down for a couple of hours. Placing jars on a wooden surface helps prevent them from cracking from the boiling point temp. of the brine being poured in them. I have seen this being done with other vegetables as well, but never with meat.
I use the pickle jars to can my dill pickles in. My pressure canner is tall enough to cover 3 of those jars at a time and I use that like a water bath canner just make sure you don’t close that lid 😑
Covering the jars with water prevents Oxygen from re-entering the jar, while the cooking process removes the oxygen trapped beneath the head space of the jar and crevices between vegetables. Oxygen will also discolor the food and will reduce storage length.
At the beginning of the pandemic I was able to get cases of tomato really cheap. I made salsa, diced tomatoes and tomato sauce. Instead of blanching the tomatoes, I roasted them in the oven to loosen the skins. I saved all the skins and cooked those down and blended them for sauce.
I had to stop watching and say right away - thank you for continuing with this information even though it's controversial and difficult for you. It's precious information that is buried for whatever reason. Thank you for having this chat and I hope you talk to as many that will share with us. I'm very grateful
As for tomatoes I get rid of skins and seeds if I make ketchup, but I just blend everything when I make tomato sauce. It saves time, effort and produce because I don't throw away a big pile of skins and seeds.
I was raised Mennonite and my parents came from the Amish. We only ever water bath all our stuff. That includes meat, veggies, soups, etc. We have been doing this for generations. No pressure canning. We also only put water up to the neck. I had never heard of covering the jars until I started watching you tube. I get very frustrated at people who are negative towards people like us because we water bath. We do know what we are doing. I've been doing this for many years and have learned from my mom. It is safe! Thank you for not giving up on your Amish canning videos! I appreciate you so much for sharing this!
I know Coblentzes. Married into my family. Many with Ohio roots. Hi from Karen Yoder, GA
Not everyone is negative there are people who do want to know and use this knowledge
Hi there! When you waterbath ground beef do you cook it first? And for how long do you water bath it? I'm new to canning.. Thanks for any reply!
I would love to know about how you do corn. If you are wanting to share. Thank you.
Regina. I have chicken breasts, boneless. I'd like to do in pint jars, cut up. How long do I waterbath?
“The” Channel is by far the best so far for me. I’ve not canned a single thing because I’ve been so afraid of the “USDA BY THE BOOK NOT SO NICE PEOPLE” opinions about canning. I’ve been praying for someone that I can follow and learn from. And I FOUND You! Thank you so much for spending the time to bring the Amish and Mennonite methods. You explain things so well, so thoroughly and the real conversations with your friends to teach us. Thank you!!!!
My grandfather water bathed everything from berries to meat to shellfish. He kept it in the cellar and we ate it for years. He lived to be 98.
Once the "Guberment" got involved that's what changed the guidlines.And so glad I helped my Mom and watched her can, she only water bathed, never pressure canning and we all are alive yet, I'm 62.
Thank you for sharing Melissa with us dear. What pleasant young women you both are. Such blessings. My father and grandmother both oven can. They’ve done it that way for as long as I can remember. I, too, use my blender to do tomato sauce. It cuts the time in half. I also reuse jars as well. If they have the buttons on top like pickle jars I use them. I use those large pickle jars for things like sauerkraut and kombucha. I really feel like certain institutions have instilled this fear in people about canning safety to dissuade many from even attempting. Control the food control the people. It’s so sad really. I just want to tell you both you both are treasures. Please keep doing what your doing. Much love and God Bless.
Love hearing from other people who do it this way too!
@17:25 Tomato 🍅 Sauce. “I do not put it through a strainer”. Wonderful! Neither do I & it’s because my mother-in-law Betty, (Born 1896) taught me HOW TO CAN AT ALL, she used to keep skins on too. It takes a lot if mashing when you don’t have a blender, but it actually seems to taste more Tomatoey.
Betty was amazing. She even taught me the Paraffin wax process for an amazing Plum & Walnut preserves. I miss Betty and wish I could hear more of her stories growing up on a Maryland farm. I still have her Cast Iron griddle that came down though her family from Scotland 🏴…That’s going back to early 1800’s. It’s in perfect shape too. Wish I had kids to give it to.
Anyway, my mother -in -law canned everything and knew her way around a kitchen. She gave me the best wedding gift ever; she taught me Water-Bath canning…oh yeah…she also gave me her son to marry.😂. It’s been 50 years last April too.
So enjoyed this chat! I'm a 60 year old country gal who cans alot to stock our rootcellar for winter. Our main heat for winter is a wood cookstove which heats our home and we cook on it all winter. Grow 4 big gardens. Have jerseys, chickens and goats.
We are just a little old fashioned here.
My main heat is also wood and I love it! I live where it's wooded and love to go out and find downed trees and branches. I cut them to size with a battery operated cordless chainsaw, and I split the larger ones using a wedge and the blunt side of a maul. It's so cozy and cost efficient!
How cool is that!!! I enjoyed reading this post! I wish I lived closer to ranchers and homesteads, this world is it!! Lot of work but super interesting, I appreciate all your work. Do you have a channel you do videos on as well? If not please consider it. lol
I just took up canning this last year, oh my what I have missed out on! Enjoying it so much!! I started with jams , now I am into everything lol 😂 my husband says more jars?! I’m like yes !! Last time I started this journey couldn’t find them, now I’m mad women on a mission lol 😂
Your life sounds wonderful! Hugs❤️
@@delilahcarbajal6734
Amish Çanning
Rachel of the 1870s Homestead mentioned your channel the other day. She really likes it and likes you very much. I wasn't sure if you had heard it.
Yes! I found your channel through Rachel and I am SO happy I did!
I'm here from 1870 hs too
Same!
Same! So grateful!
I watched it to! So sweet!
So glad to see you doing this video! I was enjoying your Amish canning series and was upset when I watched the one where you were deciding to stop because of the negative comments. I'm a new canner. Just started this year. I want to learn everything I can to make sure I'm doing things safety. That said, my kitchen, my rules. I like to see how people can and preserve in all the ways so I can make the best decision for my family. (Who says the USDA is smarter then the Amish) or any other culture. Thank you for doing this and thanks to your lovely friend.
I agree with you mostly. About the USDA, they did have special thermometers in the jars to test how high the temperatures in the jars got. I don’t think the Amish do.
You have to be careful because the type of food we eat is different than what the Amish eat. Their food is all home grown and made not processed foods.
Screw the USDA
Hello! Rachel from 1870s Homestead sent me over! Looking forward to seeing your videos!
I am from Slovenia, Europe and we always use reused jars, wash the very well, sterilise in the oven. I always buy new lids, but not canning lids, just regular lids, so that they have a new seal. We also don't use pressure canners here, only pour in hot liquid with vegetables, jams etc., close the lids, turn the jar over and cover them with a towel for 24 hours.
I've been to Europe once! (Spain) I so want to go back and see more. My ancestors are from Germany.
This is how I have seen ladies do it in Turkey.
Neckline Canning. Steam will sterilize. Steam is also hotter than boiling water. So I can see where that would work and be safe.
Neckline-ing sounds very much like all the Russian (and other cultures) canning channels I follow. They fill the pot up to the necklines of the jars, then after the time, they screw the lug lids down tight, and turn them over for 5-10 mins, then right side up and cover with a towel or blanket for many hours and they sealed.
Yes! I have seen them too and useful knowledge channel doesn’t do many videos but has an interesting way of doing tomatoes and there is a lady that grew up in Germany that does her jams and jellies this way too.
Yes useful knowledge is where I learned to can jams and jellies. I do the open kettle method with my tomatoes and have for years. I keep my jars in the oven to stay hot. Never had a problem with any seals
@@ElliesDonna14 nobody in Europe cans jellies and jams. They last because the amount of sugar. Applesauce is different and needs canning because there is no sugar added.
Neckline canning is pretty much like steam canning, which for me was far to sketchy, but we all have our methods and as long as your food is sealed and you've got a good nose and good eyes to see and smell before you eat, y'all safe in my book lol. Great channel btw. I've been asked by so dog gone many friends to start a canning and gardening channel, but idk where the heck I'd find the time, so I leave it up to you and others ;) I really enjoyed the Amish method. I used to can everything by WB, but never canned meats, then was introduced to pressure canning, funny quick story. I had the pressure canner for one whole year before I attempted to use it. As a young boy, my grandparents had a small family farm, my grandfather educated me on gardening and my grandmother on preserving foods. One day she was cooking something in her pressure cooker (not canning) It exploded, the lid went straight on through the ceiling, that stuck in my head and freaked me out about pressure canning,, then when I was ready to dive in, I noticed, the dang pressure canner had an emergency pressure release... LOL I blew a whole dang year away from fear without even knowing there was a safety valve, Us men NEVER read instructions lol. So, I had my trials with meats, fortunately I never had a bad experience (Guess I learned my lesson on instructions haha) But I'll say this, I WILL NEVER pressure can fruits and veggies again, for me, it turns everything soft, I ruined 42 jars of Peaches last year, they're stilll on my shelf cuz I haven't the heart to toss the out and no one in the house likes any kind of peach pie so yeah. You had a video canning green beans both WB and PC, I found pressure canning my green beans did not allow me to warm them for dinner, without them becoming sort of mushy, so as I type, I have 60 Jars rotating in my WB system, so I guess I should end this long A__ comment before I lose everything, again, fantastic channel you put together.
Another great video, thank you! This info needs to be out so people quit fighting this and stop the fear mongering. No one has to do it this way but your kitchen, your rules. There is always more then one way to do things.
I’m so extremely blessed! My grandmother, and my granny both canned, and raised me, so I love canning, it’s my hobby! I’m 50 years old, and have raised a semi large family, every thing I can, is water bathed, I have never pressure canned anything! I so enjoy your channel! Thank you so much!
Melissa! I’ll teach you how to can beef or other meat as well, like sausage, venison, etc. I’ve done beef stew, too. I also don’t strain my tomatoes and with my applesauce, I don’t peel or core them, I only cut out bad spots and cook with a little water and sugar until tender and throw into my Vitamix and it is as smooth as baby food. It saves TONS of time.
Yes....need experienced canning advice also
I have canned Brunswick stew and it is fantastic had no problems. At the time I pressure candid but I really want to try the water bath for a change. It may take longer but sometimes I have issues with the pressure canner on my gas stove. That's why I have been trying to remember how my grandmother did so much of her canning because I never remembered her having a pressure canner. Now I know she water bath everything.
Ive pressure canned beef stew for the first time this year. Tastes amazing ❤️
My mother water bath every thing, her canned chicken was the best ever, i can't duplicate with pressure canner. I can beef, pork ect..i reuse all jars that come my way, jam, olives, whatever is available.
Not sure why we are so affraid to the against the grain.
I love this interview!!!! And I married a dairy farmer too! And 3 hours seems to be the time. I have learned so much since I have started canning. Yes, the government wants to have control. Canning is all about chemistry, and temperature. Thank you for posting this!
Here's to milking cows! I did it for 10 years of my life!
I just want to say…. I LOVE YOUR AMISH WATER BATH CANNING!! I had never canned anything and because of you I had to try it and I love love love it!!! Thank you so much!!!!🤗
So grateful you’re still here teaching us about water bath canning! I’ve learned so much and yesterday I rewatched your Amish videos and then canned peaches for the first time!! So proud of myself and I give you all the credit! Thank you
Immersion blenders are awesome! Got mine on Amazon for 22$. 1870s homestead taught me that! Skipping that step has been great! I freeze my tomatoes whole too. Also throughout the season I dice peppers and onions and freeze them. Saves so much time when I’m canning big batches. Thank you for doing these interviews! It’s great to see how other people process and preserve.
Love love love so glad you are continuing your journey with your friends Mellisa seems like a sweetheart 🙏🏼❤️
Thank you
I can in shop bought sauce jars etc all the time, I'm in UK and couldn't afford "proper" canning jars in the quantities I would need
Same, I am in the UK and reuse shop bought jars also. I watch your channel too - it's very good!
For making spaghetti sauce. I do the same. I cut out the stem of the tomatoes and cut in 4 pieces then use my food processor. I also add, carrots, green beans, zucchini, squash basically whatever veggies I have available. I puree them but not too fine and cook it all together. I do add red wine vinegar and apple cider vinegar to it. It's delicious and tastes so fresh. It's a great way to sneak veggies into meals for the little ones that dont enjoy veggies.
love this idea!
It is soooo very good to see you ! I have a water bath canner, because I can not afford a pressure canner, they have become so expensive. So thank you !!!!!
You can water bath SOOOOO much!
Hello 🤗 I also found your channel because of Rachel from 1870’s. I’ve grown up in Australia and had never heard of “canning” until a few years ago. My Mum has a Fowlers Preserving Kit, that she used from time to time when I was growing up. Also growing up, I learnt to make jams, relishes & tomato sauce. The method used was that you cooked your jam etc on a stovetop, then while very hot add it to sterilised (boiled or dishwasher) jars, then put the lid on. No submerging in any water whatsoever. The jars always used were recycled jars from the supermarket. The lids all do their little “pop” and jar is sealed. Very rarely, we have had the contents go off or mouldy. If a jar lid fails to “pop” you tip the jar upside down on to the lid for a couple of hours, then it pops.
For the haters….If you don’t like content, then don’t watch. Quite simple really. I’m absolutely loving this content and appreciate all of the hard work, love, respect and honesty ❤️ Thank you xox
I freeze my tomatoes, cored and score the bottom with an x. When you thaw them, the skins slip off. Then I dehydrate the skins, powder them, and then add the tomato powder as a thickener.
This was great. Two lovely women that want to help families eat.
You should watch Melissa Mir. Her canning is so rebel. I love her.
Oh by the way , i made a batch of Lucy's potatoes this past Friday! They came out beautiful!
Took me a lifetime but I learned to reduce, reuse, recycle, repurpose AND to rid myself of excess donating to thrift shops, co workers, junking, etc.
I have saved money by using the 4 R's.
So glad I found your channel. I have been interested in learning how to can food. My grandmother had canned food for years but I never paid attention. She lived to 96 and passed 21 years ago. Oh how I wish I had asked her to teach me what she knew about cooking and canning. What a blessing you and your friends are to pass on what you know. Thank you! I will look forward to learning from you!
Thank you for introducing us to Melissa, a wonderful lady. This was a great video!
thank you
AMAZING VIDEO 👏👏👏👏SO HAPPY TO SEE SOMEONE FROM A TRUE BACKGROUND SUPPORTING THIS CHANNEL..FULL OF WISDOM ❤️ BLESSING'S
The older ladies at church always asks everyone to save all store bought jars and lids (pickles, spaghetti, pizza sauce....) Because they use them one more time and they work for them. So I find none of this unusual. I stick to waterbath fully covered, and pressure canning. But I think it is awesome if it works for folks!!!
Hello Melissa! Thank you for sharing your knowledge.
you're welcome!
I've never covered the jars. I didn't know that was the recommendation until recently. My mom never covered the jars.
I am really enjoying this informative and liberating series and looking forward to expanding my waterbath canning adventures. 😊
Easiest tomato sauce…
Freeze as they ripen like Melissa said she does. When ready, roast them at 200 degrees in oven with garlic oregano salt pepper, what ever spices you want. Roast over night or for few hours. Transfer to a bowl and use Emerson blender. Smoothens everything out, the tomatoes reduce down so nice and thick. Then can as usual. ☺️
I did roast a jelly roll tray of cherry tomatoes for the first last week. Just left them whole and refrigerated.
Hey lady! I 'm so glad I found your channel! I was at your canning 101 class in Hannibal at the homestead conference! You did a FANTASTIC job teaching us, and I wrote your channel down so I could find you, got busy at home with my animals, and homeschooling, and completely forgot! Anyway, thank you for all you do, and your videos! Keep up the great work! 😁
This was an excellent discussion. Thank you. I wonder why I'm getting the feeling we've "been had."
Edit: I freeze my tomatoes whole, too! Then I can make sauce when it's cold outside. Once the tomatoes defrost, the skins just slip off. Then I dehydrate the skin to make powder. I leave the seeds in, too.
Just curious what you do with the dehydrated tomato skin powder?
@@sandracurrie5904 Rehydrate it with warm water to make a small amount of tomato paste, add powder to soups, chili or stews that have a tomato base as a thicken agent, or use it to thicken runny pasta or pizza sauce. There are probably more uses, but these came quickly to mind.
"getting the feeling we've been had" --EXACTLY!!
Thank you, you two lovely Ladies. God bless you and keep you both.❤
New Here from the 1870s homestead . Happy to have found you 😊
I think we most can relate about wishing to have written down or paid more attention to family recipes/traditions. Thank goodness for these channels or blogs that are trying to bring the traditions back. Thanks for all you do! If anyone knows of any Cuban, Puerto Rican, Nicaraguan traditional cooking channels please let me know. Thanks in advance!
I can fresh sweet corn every year and it tastes just as fresh and delicious right out of the jar. 🤷
Also, when I do tomatoes for canning (I always freeze them too as they need to be harvested) I use a steam juicer to remove the liquid and then blend up the tomatoes and can them. It saves a ton of time and works out so well. I also use a steam canner instead of water-bathing things; it processes for the same amount of time but I’m not using gallons of water to do it and I don’t have to wait for all that water to come to a boil. It’s a great tool.
The old saying is that an empty jar takes as much room to store as a full jar, so I reuse my lids to can a jar of water whenever I need a jar or two to fill a canner load and keep the jars from potentially bouncing around in the pressure canner. If I ever need the jar with water in it, I use the water to drink or water plants and then use the jar. It’s also good to have sterile water around for wound care in worst case scenarios.
I also put my tomatoes through a blender and then pour through a strainer. Works great. Loved this video and your friend is so informative. Thankyou
Thank Yall So Much !! God Bless You!!
Thank you so much!! These oral histories are so important.
I home can corn. When I reheat it, I drained the water, sautee it in a pan of butter, anf add seasonings. It tastes so much better that way.
Another great video !!
Thank you & Melissa for doing this. How dear of her to share her time, stored canning & tips.
I so look forward to each of your videos. I learn something in each 1.
I said it before & I will say it again .... you are a breath of fresh air & an absolute treasure.
Stay well, stay safe.
God Bless you & your family 🙏
Here's another insight into how we do it in Germany. Since there is always some air at the top of the jars after they have been filled and if they are completely covered with water when they are being boiled in the water bath, they would start dancing in the pot and banging against each other. Therefore, you fill in as much water as the liquid level is in the glasses or at least until the glasses are 2/3 in the water. The temperature of the water vapor is even higher than that of the boiling water. We can also stack our glasses. Then the rule applies that the upper glass is 2/3 in the water.
Oh the beautiful memories you've brought back! Thank you!
Hey Ladies. Dehydrate your tomatoes skin, seeds and all then powder. Saves time and lots of space, i do my pumpkin the same way. Love you two
God's grace to you. I just found your channel this morning and my first thought was "No, No, I can't get hooked on another homesteading channel. Too late now. I hope to find time to watch more of your video soon. By the way, at 70 years old I am very familiar with water bath canning. My mom did her canning outside in a tub that held I think 24-quart jars or in an oblong tub which held more but I can't or never knew how many. She would always have a water bath canner full of boiling water sitting next to the canning tub so water could be added when needed. This was all done over burning wood, so it was a chore keeping it going for three hours. I guess that's where 5 kids came in handy.
Thank you for sharing this!
Wow, a wood burner!!!! That is taking it to a whole new level.
I also started hight pressure steam canning. I love it .I am in my middle 65 ish. And sometimes the water bath canning is heavy. Steam canning uses less water and stays at a Hugh amount of very HOT steam .timeing is the same after the steam is hot enough l from Ontario Canada
love your ch. great topics my grand mother only oven canned,and water bath-on a wood stove with an oven,and would can flour and grains no larva thats why.- im 60 and watched your ch. to learn about pressure canning you've inspired me to give it a try i wont need to put up as much as my wife and i once did but these are important skills to pass on [especially these days ]God Bless!!
Thank you for sharing this with us. You've got a great network of knowledgeable friends and I appreciate you sharing them with us. 🙂
What a beautifull set of ladies!
I have recently water bath canned bbq beef. I took some roasts that would be tough. I cubed it and marinated it in my homemade BBQ sauce. We just had it for dinner. It’s amazing. So tender. I’m not a roast person. So this was great for me. I water bath everything. This year I also started canning zucchini and yellow squash.
Would love to learn from you as I want to waterbath can also
Zucchini are not easy if not canned in vinegar brine, also carrots and green beans and pumpkins.
@@Stoffmonster467 I canned zucchini with tomatoes and celery. With a touch of salt. Simple and delicious. Green bean I can with cubed ham. Also very tasty. Not a fan of cooked carrots.
I’m just curious the reason you perfer water baths since it’s so much quicker with pressure cooker
@@lindawaldner4461because it's healthier and doesn't destroy the nutrition.
I've only water bathed canned . I'm 55 years young and would watch my mom can everything . This video was very informative thank you for doing this .
Have you done pumpkin puree? It seems to be the one 🥶 Just wondering the time & method you used.
Or recipe that has rice?
Welcome Melissa 😃. Thanks for sharing!
I had only discovered you just this weekend 20 August. I have enjoyed watching your blogs I just really enjoy them you’re very pleasant very sweet and so full of wonder and wanting to know things I love that. You have a blessed evening thank you so much for this interview it was really very good.
I have my More with Less cookbook.. it’s in pieces but it’s the one that has survived through the years. It is definitely my favorite and I always appreciated how much I learned. So fun to hear someone else mention it!
Rachel, from the 1870 Homestead sent me over here and I’m glad she did. You’re doing an amazing job. Keep up the good work👍👍👍
Have either of you made green tomato relish? I have 8 sisters and brothers, and my mom was always in the garden or canning, during the summer months. At the end of the season, she would take the green tomatoes, 2 brown paper bags full was her measurement. She'd put them through a food processor, along with some bell peppers, and a little onion. Put it in a collinder to drain. She then, put it in a pot, and added sugar, vinegar, and a little ground cloves and cinnomon. Heated it to a boil, then simmered 10 minutes. She water-bath canned it in quart jars. It's still a favorite to put on roasts, scrambled eggs, potatoes, etc. It's absurdly delicious.
Use an immersion blender for the tomatoes. Makes your sauce smooth and no need for blender.
Love this video! Thank you for sharing. You are very courageous!
I canned corn for the first time and found it odd. It seemed to use up all the liquid that was put into the jar, but we'll see when we open it this winter. I figure I'll use it to make cream corn. Regarding the water topic. I have heard that some people who can , if they don't have enough jars in a batch to fill the canner, they will fill jars with water and can them so the space isn't wasted. Thanks for this video. I really enjoyed the interview and information from your friend. It's really nice to hear from different people who have been canning for years.
I love seeing reused jars. I reuse olive and pickle jars. I stay with the small ones and do jelly LOVE THIS
Another video I'm loving!!
I admire you ladies, very much. Keep up the great work you're doing. I believe that Amish canning is original canning.
I use my stick blender (immersion blender) to mix the seeds and skins. It puree's really well. The trick is to use the cup that the blender comes with. I was convinced I needed to buy a vitamix blender. If you can't afford it, get a stick mixer.
I’m from Ukraine. My mom has been canning for over 40 years and it was ALL water bathed. I don’t think she even knows what a pressure canner is. 😊 Still alive and the food was delicious! And yes, meat and sausage was water bathed to. Easy peasy. Awesome finding you. I’m only now starting to can even though I “assisted” I didn’t do it on my own. 😅
I only put the water up to the neck as I am so worried it will some how get into the jars. Never had a problem. Everything seals, tastes great and haven’t been sick. I agree with your friend, I think it is all about getting the internal temp up. When I can meat, trust me, after three hours it is boiling in the jar for a bit after I take it out, so for me, why stress over wondering if water will get in and I only fill to the neck.
You can do pickles without canning . Stuff your hot jars with cucumbers and add your boiling hot brine solution of vinegar and water put the lids on cover with towel and let them set and seal . It's how some of our grandparents and great grandparents did them . The channel name is our half acrer homestead
Will try!
I freeze my tomatoes until I get enough for a canning batch. The peels slip off easily, but if some peels are still on it's okay. I crush the tomatoes in the food processor before canning. Sauce isn't smooth, but it tastes good! Great video! Thank you for doing it!
Tuned in because you were mentioned on a video from 1870 homestead. Now I’ve been watching for hours, lol. Love your channel and content, keep it up!!
Thank you. Rachel is a good woman❤️
the USDA is the primer, especially for beginners without face to face mentorship using product that you may not know how it was grown.
OH!!!! Melissa that is brilliant! I live on the outer banks of NC and at the beginning of hurricane season we stock up on the 5gallon jugs of water. We plan for enough water for 5 days per person/pet. So many people forget their pets…. But canning it in the pickle jars is brilliant!!!! Then you don’t have to remember to use the bottles water in the winter. I don’t like to drink water out of plastic over a year old…
It's a pleasure to listen to how you can your harvest.Ive learned so many things and I use my own judgement on ways to can different items.I only learned how to can meat this year.Chicken,beef stew just the things I know we'll eat.Thank you for sharing with us.
When I canned tomatoes, I would dry the skins in the oven on a cookie sheet. After fully dried I would grind them in a coffee grinder. It is excellent to add to soups, sauces, and virtually any thing you want to.
Living Traditions Homestead Channel has a Just Like Heinz Catsup recipe. Guys it is DELICIOUS and yes....it tastes like Heinz. The trick is the cook down. Cook down LONG TIME to get all the water out so when you put some on a plate the water doesn't pool around the drop test. Also upside down spoon test. It does also thicken a bit after canning too, so keep that in mind.
Thank you so much for all the info. Plus love to hear stories about families canning 😊
I’m glad you’re following your passion and sharing.
ReUsing store-bought jar lids (unless rusted or dented) works for canning. Also, in my “old country” canning of pickles is done with pouring just boiled brine over them, immediately closing, and turning the jar upside down for a couple of hours. Placing jars on a wooden surface helps prevent them from cracking from the boiling point temp. of the brine being poured in them. I have seen this being done with other vegetables as well, but never with meat.
I bet that keeps pickles crunchy! I'll have to try it sometime!
Oven canning is used on dry products like flour, beans ,rice ECT..
Be so blessed and encouraged. Thank you for your videos.
I use the pickle jars to can my dill pickles in. My pressure canner is tall enough to cover 3 of those jars at a time and I use that like a water bath canner just make sure you don’t close that lid 😑
It is wonderful Melissa came with you on this chat with you. Thank you for sharing her with us!💗
Covering the jars with water prevents Oxygen from re-entering the jar, while the cooking process removes the oxygen trapped beneath the head space of the jar and crevices between vegetables. Oxygen will also discolor the food and will reduce storage length.
Oh and in Poland people frequently reuse jars and lids. Recently I got a big box of mayo jars with lids and I have already reused half of the box :)
Yes I wash tomatoes, core and freeze until I have enough for a large batch.
At the beginning of the pandemic I was able to get cases of tomato really cheap. I made salsa, diced tomatoes and tomato sauce. Instead of blanching the tomatoes, I roasted them in the oven to loosen the skins. I saved all the skins and cooked those down and blended them for sauce.
I love your channel! Thank you for sharing!
Canned beef roast is so yummy! I use it for sandwiches and tacos mostly.
I had to stop watching and say right away - thank you for continuing with this information even though it's controversial and difficult for you. It's precious information that is buried for whatever reason. Thank you for having this chat and I hope you talk to as many that will share with us. I'm very grateful
This was fantastic! Thank you 😊 There’s a lot of us water bathers out there.
Thank you for bring this to us. Never knew about this. Thank You Melissa for coming forth. Love the video's.
As for tomatoes I get rid of skins and seeds if I make ketchup, but I just blend everything when I make tomato sauce. It saves time, effort and produce because I don't throw away a big pile of skins and seeds.