Thank you for the video. I didn't want to pressure cook and wasn't sure if you could water bath a protein broth. Very appreciative. I made a batch of smoked turkey bone broth and now it's call canned up thanks to you.
I'm so glad that I found your video! This is exactly what I was trying to do with my post-thanksgiving turkey carcass. Thank you for making this feel less daunting
Love it!! Thank you sister! Throw some vinegar in that water when you’re canning and it will help We have very hard water and have the same problem but vinegar when I WB it helps! God bless you ❤️🙏
I use Hugh mineral water with my canning and learned if I add about a cup of vinegar to the canning water I don’t get the chalky residue when they’re done.
@@TexasHomesteaders Yes that's the one. I agree with you totally, I can't even enjoy 2 channels anymore, because I don't like all that drama. Anyway, I'm watching more of your videos and loving it.
This is like the only turkey stock water bathing video I could find. The internet seems to be absolutely against water bathing stock. Do you know why that is? This is my first time and I'm a little nervous about it. Do you how long it is shelf stable for?
There are others out there. I know Makeitmake also waterbaths. Look for "rebel canners", "amish canning" or European Canners. You'll find that it's pretty much only Americans that feel you have to pressure can everything. If I waterbath something that is not recommended to be waterbathed, I am always sure to boil that product for at least 10 minutes before eating it. That gets rid of anything that might be in it. I try to use most of my canned goods in a year or less. I don't have room for more than that anyway. There is a group on fb you might be interested in if you want to learn more than I can provide here. One is rebel canners and the other is Water Bath Canners Only - Your Kitchen Your Rules.
I think it’s a scam to make us scared to preserve our food. People have water bath canned for ions. I think because most people are scared to pressure can they make up stupid rules that canning a lot of food has to be pressure canned to be safe. It’s just not true. Just look at the latest food pyramid to see how they try to scam us.
Just add 1 or 2 Tablespoons of cream of tartar to your canner & it will leave your jars, rack & canner looking great!!! Removes that “ lime scale”!!!☺️☺️☺️
Some people do it for less time. Because it has fat in it and some bits of meat, I follow the better safe than sorry method of 3 hours to lower the chances of botulism.
Hello Cheri, I think I may have just messed up my chicken bone stock 😢 I didn't add vinegar to my broth b4 or after straining or canning. Is that going to affect the results of my chicken stalk? I'm a newbie at canning but I prefer the water bath method since the last time I used my pressure canner it started screaming at me 😮😂😂😂, any help will be appreciated. TY in advance. Blessings to you and yours 🙏
@@TexasHomesteaders Thank you for responding so quickly, good to hear it's not ruined. I'm literally just getting out of the canner but I tasted it in the pot while cooking it up and it was delicious so I'm happy I haven't ruined it. Thank you. Have a blessed night.
I only pressure can my broth for 20 minutes pints and 25 minutes quarts. So, it seems to me that water bathing it 3 hours would be perfectly fine. It takes my canner ages to come up and down from pressure. I think I’ll be switching to a lot more water bath methods of canning. ❤😘
Thank you for the video. I didn't want to pressure cook and wasn't sure if you could water bath a protein broth. Very appreciative. I made a batch of smoked turkey bone broth and now it's call canned up thanks to you.
I'm so glad that I found your video! This is exactly what I was trying to do with my post-thanksgiving turkey carcass. Thank you for making this feel less daunting
Love it!! Thank you sister!
Throw some vinegar in that water when you’re canning and it will help
We have very hard water and have the same problem but vinegar when I WB it helps!
God bless you ❤️🙏
I use Hugh mineral water with my canning and learned if I add about a cup of vinegar to the canning water I don’t get the chalky residue when they’re done.
I just add vinegar in the kettle for water bathing.
New subscriber here,,,, based off your last video
If you mean the TS video, I had to turn off commenting because people were getting mean and I'm not about all that. Thank you for subscribing.
@@TexasHomesteaders Yes that's the one. I agree with you totally, I can't even enjoy 2 channels anymore, because I don't like all that drama. Anyway, I'm watching more of your videos and loving it.
Very helpful, thank you so much!
This is like the only turkey stock water bathing video I could find. The internet seems to be absolutely against water bathing stock. Do you know why that is? This is my first time and I'm a little nervous about it. Do you how long it is shelf stable for?
There are others out there. I know Makeitmake also waterbaths. Look for "rebel canners", "amish canning" or European Canners. You'll find that it's pretty much only Americans that feel you have to pressure can everything. If I waterbath something that is not recommended to be waterbathed, I am always sure to boil that product for at least 10 minutes before eating it. That gets rid of anything that might be in it. I try to use most of my canned goods in a year or less. I don't have room for more than that anyway. There is a group on fb you might be interested in if you want to learn more than I can provide here. One is rebel canners and the other is Water Bath Canners Only - Your Kitchen Your Rules.
I think it’s a scam to make us scared to preserve our food. People have water bath canned for ions. I think because most people are scared to pressure can they make up stupid rules that canning a lot of food has to be pressure canned to be safe. It’s just not true. Just look at the latest food pyramid to see how they try to scam us.
I love how you word that. I was wondering the same thing.
Do you use white vinegar to wipe down jars or apple cider vinegar?
White because it's cheaper but acv if I am out of white.
Just add 1 or 2 Tablespoons of cream of tartar to your canner & it will leave your jars, rack & canner looking great!!! Removes that “ lime scale”!!!☺️☺️☺️
Yep, that works if it's a concern.
Thank You!!!
Why 3 hours? I thought if it popped, it was okay? I’m very green obviously.
Some people do it for less time. Because it has fat in it and some bits of meat, I follow the better safe than sorry method of 3 hours to lower the chances of botulism.
Hello Cheri, I think I may have just messed up my chicken bone stock 😢 I didn't add vinegar to my broth b4 or after straining or canning. Is that going to affect the results of my chicken stalk? I'm a newbie at canning but I prefer the water bath method since the last time I used my pressure canner it started screaming at me 😮😂😂😂, any help will be appreciated. TY in advance. Blessings to you and yours 🙏
No. It will be fine. The vinegar helps draw the collagen out of the bones.
@@TexasHomesteaders Thank you for responding so quickly, good to hear it's not ruined. I'm literally just getting out of the canner but I tasted it in the pot while cooking it up and it was delicious so I'm happy I haven't ruined it. Thank you. Have a blessed night.
Put vinegar in the water-bath water?
You can if you want.
I only pressure can my broth for 20 minutes pints and 25 minutes quarts. So, it seems to me that water bathing it 3 hours would be perfectly fine. It takes my canner ages to come up and down from pressure. I think I’ll be switching to a lot more water bath methods of canning. ❤😘