The Basics for Safe Water Bath Canning
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- เผยแพร่เมื่อ 4 ก.ค. 2024
- There is a lot of information available on canning but not all of it is research based. Improperly canned food can make you sick or worse.
USDA through Cooperative Extension Services has research based, reliable and easy to follow instructions for safely preserving food.
Cindy Schlenker Davies takes you through the steps to safely water bath can; jams and jellies, acid based pickles and salsas, fruit and tomatoes.
For more information, see Guide E-307, "Home Canning of Vegetables":
pubs.nmsu.edu/_e/E307/
I WANT TO TAKE EVERY CLASS FROM THIS WOMAN!! THANK YOU SO MUCH FOR THIS VIDEO!!
I wish my local college held this class. So informative and necessary to know during these times!
These classes are usually held at the local county extension office. If you Google "county extension office" you should be able to find local classes.
I totally agree!
@@rachelnstephens Do you know of any more classes like this online or on TH-cam? This teacher is phenomenal!
Do you actually think Government's want you to survive what they are planning? It was a Rhetorical question 😎
AWESOME! I grew up canning, but my husband didn't. Now he's doing it for us and this is a valuable resource. Love to see more from this gal.
You are fantastic in instructions I wish I were able to attend physically the class. Thank you very much and I will reach out for the publications for safety reasons
To the derision of many of my family, who argue that canning doesn't really save me any money, I answer, "Yes. But I know EXACTLY what is in the jar, its provenance (a fancy French word for origin), and how its been handled and stored since it was sealed. I have been doing up jams, jellies, fruit, pickles, and tomatoes in various forms for about 10 years now. I learned from following the directions in the Ball book and can attest to the quality of the recipes. Although they may scoff, I have not noticed any reluctance from any family members taking my canned goods! The salsa recipe in the Ball book is very good, and the pear mincemeat is exceptional as well (for those out there who have access to Kiefer pears, also called winter pears).
Watch from Cambodia southeast Asia 🇰🇭 thank you for sharing
Great video and class! Wish I could attend something like this! I'll have to look for a class in my area. :)
The problem is, that there used to not be pressure canners.. it was only water bath..
Yeh but a lot of produce. tomato's for example used to be higher acid. Also meats generally where not canned but dried, salted,cured, smoked.. as alternative preserving method. If you really seen smelt and dealt with true salt pork.. it will not kill you with botulism, however to say off taste is a thing also molds and such.
Yes but you have to add salt and vinegar produce only tho 😎
USDA ARE MAKING LOTS OF MONEY, WHILE ALL THE REST OF THE WORLD CONTINUE TO WATER BATH, INCLUDING THE AMISH.
Ok I’m canning my veggies n fruit. Fruit I will add lemon juice. Veggies I will add salt and vinegar and a clove of garlic to fight mold and bad bacteria 👊🏾
When canning chicken broth already boiled, may i put in hot water bath to seal or can i simply boil , put in jars hot and let seal as i do with tomatoes
Are there ANY other online courses like this from Ms.Davies??
That pot is Not aluminum. It is steel with a porcelain coating to prevent rust.
The core of granite cookware is usually metal, and it differs from stainless steel to aluminum. Unless you know the exact pot she is using, you can't be sure.
Can you publish the jams and jelly video, I am in south Florida and making guava jam.
Question.. Can I water bath vegetable broth or onion broth for 30 minutes.
So leave till jar has cooled down from a boil?
If I have 20 filled jars of relish ready for the water bath, but only room for 6 jars in the water bath; what can I do?
Can I process 6 jars, then let bath water bath cool a bit before adding 6 more jars (whose contents will have cooled a bit).
Or can I put the remaining 14 jars in a sink of hot water, (so they don't crack if added to hot water bath) while the first six process in water bath, then add 6 more after the first six are done. My thinking is the hot sink water will prevent cracking of the jars.
Just trying to figure out how to make a big recipe without the water bath capability to handle the large volume.
How long can I wait between exchanging jars in water bath. Or maybe that isn't possible to do?
Any ideas would be appreciated
@Lil' Black Duk Same!
Do you folks have the link to the handouts or books? Mahalo!
Can while you can.
How did the pioneers can meat in the old days w/o a pressure canner? I should ask an Amish person this perhaps.
Perhaps ask some one who knows the difference between steel & aluminum!
Water bathed and still do everything!
I also can't find that guide for free, either!
So how long would I allow boiling then I live in Calgary Canada, thanks
April Carr, “Altitude affects canning time because water boils at different temperatures at different heights. Calgary is at least 3,438 feet above sea level. Therefore, add four minutes to your processing time.”
How long is the shelf life?
Lost your site. Can you send recipes for water canning to me.
So you don’t have to boil the jars and lids in advance?
Nope.
Why can’t you re use the lids?
My grandmother canned for many years and she never had a pressure canner. She canned everything from meats fruits and veggies. We never got sick. When did it change that some things need to be pressure canned and not other things?
It’s all about the money.
Can we safe water bath canning using chicken n meats please WITHOUT using a proper pressure canner???? Anybody PLEASE
Old timers still do it but its best to do a search on how to do. It takes at least 5 to 6 hours. Do at your own risk
Yes, …..But do yr thorough research,
u don’t wanna kill yrself via OFF MEAT
That canner is steel.
The core of granite cookware is usually metal, and it differs from stainless steel to aluminum.
How about the Amish water 💧 can every thing rabbit deer 🦌 for years I don't put a lot of faith in f d a what do know about milk canning
You don’t need to add anything to tomatoes.. they are acidic already.
Incorrect. Today's tomatoes vary in acidity due to their soil, which is why tomatoes do need something added.
There are soany varieties of tomatoes that I won't chance something I'm growing to go bad for my family and I. Yellow, Orange, white tomatoes are all low acid - which I grow all of these as well for their lighter, sweeter taste. That means I need to be more careful about preserving them safely.
It's always safer to add acid as the tomatoes may not have enough naturally and if eaten after stored for a long time they can make you deathly ill with one of a number of things.