My grandmother used to can. Some of her stuff lasted 10+ years. She also froze food. I ate some of her frozen corn on the cob she froze dated in 1965 in 1984. Tasted fresh as just pickled.
Wow! I'm always amazed by stories of how long some things have been successfully preserved. She must have know what she was doing as fresh tasting corn after being frozen nearly 20 years is quite impressive!
#21. Don't tilt the jars when placing or removing jars from canner. The contents can get under the lid causing seal failure. Excellent video by the way.
It may have have induced a supply chain hiccup but that doesn't give those that do manage to get them the right to price gouge. Do you agree? I bought 6 cases in the spring for $9 a case at Wal-Mart. I just found some at my local farmers market for $12 a case and bought 6 more. I found a case of pints and one of half pints at Wal-Mart 2 weeks ago and bought them at right at $9 per case. Amazon has lost its mind!! $55-$75 a case?! That's about the most absurd thing I've seen in a while and don't understand why it's allowed? Merchants taking advantage of consumers during a health crisis should be banned from such nonsense!! Folks have had a hard enough time with loved ones actually contracting Covid-19...some even dying from it. (One of our local physician passed away a couple weeks ago).......some have been out of work and some have had their hours cut. I've seen lots of folks saying they're having trouble paying their bills. Somehow, some way, the price gouging has to stop!!!!
"Price Gouging" is a made up concept. There is only supply. Demand. What someone is charging. What someone else is willing to pay. Price Gouging is a term made up by legislators and politicians so they can gain votes: "Looks how *unfair* they're being ... vote for me and we'll prosecute !!"
@@SgtSnausages so what if "price gouging" is a made up concept???? I don't care what term is used to describe it, merchants are actually raising their prices due to supply and demand (another term I hate!) while some folks out there have lost their jobs or, have had their hours cut so dramatically that their unable to pay their bills or even buy food so........(the rising cost of food...that's another discussion for another time)......let's take advantage of this situation? I think it's awful for companies to profit (more than normally) from a health crisis. We're supposed to be in this together! Many, many can't afford the cost that has been placed on canning jars so......we may go hungry but......let's be sure the ones that sell them have plenty to eat. I, myself, am on a fixed income and can NOT afford those prices. Sorry......really wasn't, and shouldn't have, aiming this at you!! You were just the one that mentioned the term "price gouging" Stay well, stay safe!! Have a blessed Tuesday!!
Nobody is under any obligation to sell you any damned thing. At any time. You either willingly pay their price, or willingly walk away. Quit being a child.
Great info. We are new to canning. I like that you started right out talking about what this video is titled. To many videos start with 1 to 1.5 mins of garbage talk.
I have been canning for 40+ years and have always followed approved recipes and done it the right way....so I have had very little waste, jar breakage, never poisoned anyone, etc.,! Awesome video! We average 400 jars per year and absolutely love doing it! Thank you!
Great to hear! From looking at your video list I'm certain you will love canning :-) Funny thing, I see you made some vacuum sealing videos and happened to have recently purchased one!
Excellent instructions. Should be required viewing by all newbie canners. An acquaintance put in many hours of work canning multiple jars of venison. However, they stored the jars next to a furnace heat run in their basement causing the meat to spoil. So important to follow all the steps accurately. Thanks very much.
Thank you! This video answered all those pesky & very important questions that several pressure canning, and some water bath canning videos failed to do & kept me from making huge mistakes while pressure canning. NO ONE else I watched went over the details of the weights beyond doing the 10 minutes before placement & how it should be moving. And not all videos even emphasized that when they were about the presto regulator. I use a regulator, not a gauge on my presto, so it’s all about the hula!
Really great video! I have one addition, learned by my own mistakes -- can what you know you will use. If it's not something you'd buy, don't bother canning it. I've tried some of the more exotic Ball recipes and found I just never used them, and they went to waste.
That's so true. I've had hits & misses with those Ball recipes. Made the Spicy Pork one because I was certain I'd like it & it just doesn't do it for me. I'm generally not a fan of pulled pork, but tried their pulled pork recipe & loved it. Plan to can more at some point. So I hear what you're saying. Guess the best plan is to only do small batches the 1st time trying their recipes. I keep hoping to find time to sit down with my older canning books to see what recipes they might have, because it is handy to have meals ready to eat on the shelf. Wish supplies would get a little more affordable though. No one seems to be giving away canning supplies any more-even 2nd hand are overpriced!
So young and wise. Thank you for the information. Very practical and very useful. Some things I would never have thought of for storage (freezing humidity, etc.)
Great tips, thank you! I am new to canning and have heard some of the before (like getting air bubbles out, etc) but I love that you explained the WHY behind all of them. Very helpful and thorough.
I live in SC Wisconsin our water is so hard the last couple of years Iv'e scale build up on the jars when sterilizing them in boiling for 10 mins. I like all the points in planning ahead, I'll add not attempt ti large a job, the largest jars add time that threw me off as a new comer to canning. And you have a beautiful gas range.
We recently moved to a new location with harder water so I'll likely soon experience the issue you described with your jars. Great tip on not attempting too large of a job, espeically early on. And thanks, I love the gas range! :-)
Is following a recipe to help with following PF levels? Can someone just make their spaghetti sauce or Borscht or Sea Moss Gel as they do and just can it? Thank you!!
Awesome video. Well done. Gave me a few reasons why my first 2 batches of jelly may have failed to seal properly. I think I may have been putting the rings on too tight. Although "finger tight" can be very subjective depending on hand strength.
I stock up on lids at least a year in advance. The last 2 yrs, lids were almost impossible to find, and were going for 5 bucks a doz. I buy them online, in advance, and got them for around 1.80 doz I buy them by the gross.
@@marshamcdowell844 I just came back from my Northern getaway cain in northern MI. There is a small Amish owned food store there that I visit every time I go. This time they had small size lids for 2.10 a doz. I've not seen lids like these before. There are heavier than normal, have a blue sealing ring, and are lined on the inner side. I bought a dozen to try out.
Okay wow I’m gonna have to watch this video over and over, just bought jars with lids and the kit. I still need a pressure canner than, looks like my free veggies are gonna go to waste until than. A lot of this information I didn’t know, thankfully I haven’t canned anything yet
Canning is one of those things that can seem a bit overwhelming on the surface but I encourage you to obtain a canner and give it a try! It can be very rewarding and is much easier than it appears. I do agree with Ann's comment... dehydrating is easier/simpler. I enjoy both and find each method of preserving food useful for different purposes.
Great job. Unlike a lot of people in this line of video making, you are very likable. My only issue is how tight to make the rings. "Finger tight" is very subjective, and me being a 6'2" male Triathlete, I'm guessing figer tight to me is not finger tight to others. I'd rather you say something like, spin it closed, then 1/4 turn, or make it tight, then back off a half turn, or something a little more objective. For now I'm using trial and error -- with the emphasis on error.
Thanks so much for these! I forgot to clean the rims and I mistakingly tightened my jars shortly after they had cooled. The lids haven't popped back up, so I assume the seal is still ok. Anyway to know for sure?
You can have a false seal and might not detect it if the ring is still on the jar. Remove your rings....which should be done anyway, and test your flat with your thumb and forefinger by trying to slightly rock it. If it's not sealed, you should be able to tell. You should be able to displace it if it's not sealed. If it doesn't move, you should be ok.
Great video. Thanks for the information! I do have a question. What if most everything you can is losing liquid as it processes? I have no idea what my problem could be? I'm filing my canner as suggested by my manuel that came with it. I'm leaving the right amount of headspace in the jars. I'm removing air bubbles with the gadget that came with my funnel....the one you showed in this video. I'm wiping the rims before I add the lids and....I'm not under tightening. I tighten until the ring stops and then give it just a slight more. Yesterday I canned peaches. I had my jars at 1/2" headspace....I think? (It was whatever the recipe called for.) When they were removed....and yes, all the pressure had left the canner and had sit for at least another 30 minutes.....everyone of them had lost at least an inch or more liquid. They had lost so much that my canner water looked pink. Do you have any suggestions or insights?? Thank you!!
List of 8 possible causes: nchfp.uga.edu/how/general/cannedfoodproblems.html In depth article: www.healthycanning.com/loss-of-liquid-during-home-canning/ Another good article with a video: www.simplycanning.com/liquid-loss-in-home-canning.html Hope this helps.
Read the manual to your stove. I had a friend who had same problem and when she read her STOVE manual only one eye was approved for canning and she was using the wrong one.
Hey, I've been guilty of that myself. It's an easy step to forget, unless you've made a big mess... I may be guilty of that as well. :-/ Thanks for watching!
Great video. How do you know what the pH is? I'm trying to can "Stuffed Cherry Peppers". The Pepper is Stuffed with Prosciutto or Pepperoni & Provolone Cheese.
If you’re following USDA guidelines, this recipe isn’t recommended. Dairy in general isn’t recommended and meat times would cause the peppers to turn to mush. It may be done out there by someone, and I’m not telling you that you should or shouldn’t, but stuffings with meat and dairy are about the highest risk out there for food poisoning.
@@AmandainGeorgia Thanks for the advice. I have bought some stuffed peppers at S&S that were in a canning jar that were great. I've also had them in restaurants that were excellent as well. I've even seen videos of people doing it, but it doesn't show the "Canning Process". I made them once before with some success (3 jars were Great & 1 was bad). I had the jars in the boiling water & filled them there . Pulled them out, tighten the lid & was good. Not sure if I should fill them with the peppers & the oil & let them get hot again before capping because that might Overcook Everything?
... I thought pressure cooker and pressure canner were not interchangeable. I see you use All American pressure cooker, I have one as well. but from everything I've read, because it's a pressure *cooker* it has the potential to fail at canning properly.
I’m buying a condo but this is making me kind of scared to even try but this is for emergency food can you please make a video on how to canned bacon please
I just canneod some homemade tomato sauce. I made a sauce with fresh garlic, basil, and onion and used plain canned tomato sauce, diced tomatoes, crushed tomatoes and pureed tomatoes. I did add lemon juice, but could not find any info about adding it or not for tomato products purchased in the store. Also, i see some air spots in the jars after i was done. Will that be a problem? I don't want to make anyone sick!!!!!
If you pressure canned the tomato sauce using the proper time and psi, then you should be perfectly fine. If you water bath canned, you may want to verify the pH of the tomatoes to be safe. Any chance you could reach out to the tomato manufacturer to confirm? I know that seems like a stretch, but certainly couldn't hurt. If you're truly worried. You'll want to make sure the pH is 4.6 or lower. A little air is ok and the lemon juice you added will absolutely help with the acidity level!
Help please! I dry canned some flour yesterday for the first time. When I checked after a bit to see if they had sealed the dimple in the middle was still up. I pushed it down and it stayed down. I'm not able to easy lift of the lid so I'm wondering if they actually did seal or do I need to start over. Thank you.
Hi Bea Ell! I apologize for the delayed reply to your question. Unfortunately I don't know the answer for certain but it does sound like an unsafe seal. I've stayed away from Dry Canning because the National Center for Home Food Preservations labels the method as "Not Recommended". Here is an article their site links to regarding the topic of dry canning. preservingfoodathome.com/2020/04/16/dry-canning-isnt-canning-to-me/
What do you mean dont purchase foods at full price? I am a new canner and buy produce at the going price at the farmers market. I have no idea how to haggle.
Hey Kate! Generally with canning, you’re purchasing in bulk, rather than a couple items here and there. If purchasing at grocery stores, it’s great to wait until produce is in season and the price is lower than what you would typically see in the middle of winter for example. If purchasing at a farmers market, simply ask if they have a bulk purchase price. They may not, but doesn’t hurt to ask! Buying at a farmers market is a great option!
I only buy meat that is on sale, and if it is not a very large amount, I freeze and buy more later, then can at a later date. I only buy sweet potatoes and carrots on sale, and can a huge amount then.
I pre-cooked my chicken and placed in wide mouth quart jars. I put boiling water to the head space level. Now, the water is HALFWAY down the jar leaving half the meat exposed. Does that mean they are no good now?
So normal! It will be nearly down to 1/2 of the jar. You must have done raw meat? We stuff the jars to the 1 inch mark with raw meat, and then after it cools, it does shrink. Perfect. That is how it should be.
I washed my Kerr jars and let them air. However, after putting the lids back on and opening the lid again later, I noticed a stinky, artificial gas release. What's going on? What's causing that toxic smelling gaseous buildup? I'm concerned about storing food inside!
It really depends on the processing time. A good way to look at it would be to imagine placing that same food in a pot of boiling water (without the jars). If you boiled it for close to the same amount of processing time, that is how cooked it would be. Hopefully this response is helpful and does not create more confusion! :-/
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My grandmother used to can. Some of her stuff lasted 10+ years. She also froze food. I ate some of her frozen corn on the cob she froze dated in 1965 in 1984. Tasted fresh as just pickled.
Wow! I'm always amazed by stories of how long some things have been successfully preserved. She must have know what she was doing as fresh tasting corn after being frozen nearly 20 years is quite impressive!
#21. Don't tilt the jars when placing or removing jars from canner. The contents can get under the lid causing seal failure. Excellent video by the way.
True! Thank you for adding that one and for the kind compliment.
Boy am I glad I saw this. I always tilt the water off. I've only started canning a few weeks ago, but it's good to know.
Mistake #0 : Not having lids and jars during a pandemic induced, supply-chain hiccup, shortage scenario.
It may have have induced a supply chain hiccup but that doesn't give those that do manage to get them the right to price gouge. Do you agree? I bought 6 cases in the spring for $9 a case at Wal-Mart. I just found some at my local farmers market for $12 a case and bought 6 more. I found a case of pints and one of half pints at Wal-Mart 2 weeks ago and bought them at right at $9 per case. Amazon has lost its mind!! $55-$75 a case?! That's about the most absurd thing I've seen in a while and don't understand why it's allowed? Merchants taking advantage of consumers during a health crisis should be banned from such nonsense!! Folks have had a hard enough time with loved ones actually contracting Covid-19...some even dying from it. (One of our local physician passed away a couple weeks ago).......some have been out of work and some have had their hours cut. I've seen lots of folks saying they're having trouble paying their bills. Somehow, some way, the price gouging has to stop!!!!
"Price Gouging" is a made up concept. There is only supply. Demand. What someone is charging. What someone else is willing to pay.
Price Gouging is a term made up by legislators and politicians so they can gain votes: "Looks how *unfair* they're being ... vote for me and we'll prosecute !!"
@@SgtSnausages so what if "price gouging" is a made up concept???? I don't care what term is used to describe it, merchants are actually raising their prices due to supply and demand (another term I hate!) while some folks out there have lost their jobs or, have had their hours cut so dramatically that their unable to pay their bills or even buy food so........(the rising cost of food...that's another discussion for another time)......let's take advantage of this situation? I think it's awful for companies to profit (more than normally) from a health crisis. We're supposed to be in this together! Many, many can't afford the cost that has been placed on canning jars so......we may go hungry but......let's be sure the ones that sell them have plenty to eat. I, myself, am on a fixed income and can NOT afford those prices.
Sorry......really wasn't, and shouldn't have, aiming this at you!! You were just the one that mentioned the term "price gouging"
Stay well, stay safe!! Have a blessed Tuesday!!
Nobody is under any obligation to sell you any damned thing. At any time. You either willingly pay their price, or willingly walk away.
Quit being a child.
Lord if you didn't miss the entire point! Went right over your head! Must be a dumbocrat!
Master class on storing and canning food. Make no mistake, this is the best video on canning.
Thank you! :-D
Great info. We are new to canning. I like that you started right out talking about what this video is titled. To many videos start with 1 to 1.5 mins of garbage talk.
Thanks alot 🙏 so much appreciated.. this is much help
Thanks for watching!
I have been canning for 40+ years and have always followed approved recipes and done it the right way....so I have had very little waste, jar breakage, never poisoned anyone, etc.,!
Awesome video! We average 400 jars per year and absolutely love doing it!
Thank you!
Great Info! Just started canning myself so I *can* use all the help I *CAN* get!😀
Lol
Great to hear! From looking at your video list I'm certain you will love canning :-) Funny thing, I see you made some vacuum sealing videos and happened to have recently purchased one!
Excellent instructions. Should be required viewing by all newbie canners. An acquaintance put in many hours of work canning multiple jars of venison. However, they stored the jars next to a furnace heat run in their basement causing the meat to spoil. So important to follow all the steps accurately. Thanks very much.
Thank you! This video answered all those pesky & very important questions that several pressure canning, and some water bath canning videos failed to do & kept me from making huge mistakes while pressure canning. NO ONE else I watched went over the details of the weights beyond doing the 10 minutes before placement & how it should be moving. And not all videos even emphasized that when they were about the presto regulator. I use a regulator, not a gauge on my presto, so it’s all about the hula!
Really great video! I have one addition, learned by my own mistakes -- can what you know you will use. If it's not something you'd buy, don't bother canning it. I've tried some of the more exotic Ball recipes and found I just never used them, and they went to waste.
That's so true. I've had hits & misses with those Ball recipes. Made the Spicy Pork one because I was certain I'd like it & it just doesn't do it for me. I'm generally not a fan of pulled pork, but tried their pulled pork recipe & loved it. Plan to can more at some point. So I hear what you're saying. Guess the best plan is to only do small batches the 1st time trying their recipes. I keep hoping to find time to sit down with my older canning books to see what recipes they might have, because it is handy to have meals ready to eat on the shelf. Wish supplies would get a little more affordable though. No one seems to be giving away canning supplies any more-even 2nd hand are overpriced!
Great advise
So young and wise.
Thank you for the information. Very practical and very useful.
Some things I would never have thought of for storage (freezing humidity, etc.)
If my recipe calls for 4 quarts, I will sterilize an additional pint and or half pint jar for those extras that I don't want to waste.
I was looking for methods on sterilization and I came across this video. Now you got me interested in canning.
Great tips, thank you! I am new to canning and have heard some of the before (like getting air bubbles out, etc) but I love that you explained the WHY behind all of them. Very helpful and thorough.
I've been canning off and on for decades...I am still learning things...lol
So happy to hear this was helpful. How is the canning coming along for you? :-)
Nice lady, clear and very informative presentation. Thank you.
Golly. I sure wish I'd seen this before I started this morning !
also: do not buy your jar from thrift store, learned my lesson. thank
Thanks
Can you tell us why?
@@justme8108 I like thrift store stuff but not jars, sometimes the lid is dented so it's a problem sealing.
So helpful. Just starting out so this video was very informing for me. Thank you.
This is great. Had my first canning experience last night. Where to store was very helpful.
I live in SC Wisconsin our water is so hard the last couple of years Iv'e scale build up on the jars when sterilizing them in boiling for 10 mins. I like all the points in planning ahead, I'll add not attempt ti large a job, the largest jars add time that threw me off as a new comer to canning. And you have a beautiful gas range.
We recently moved to a new location with harder water so I'll likely soon experience the issue you described with your jars. Great tip on not attempting too large of a job, espeically early on. And thanks, I love the gas range! :-)
@@BecauseWeCan2020 🤗🥳
This was very straight to the point and well explained.... thank you for doing this, very grateful!
Is following a recipe to help with following PF levels? Can someone just make their spaghetti sauce or Borscht or Sea Moss Gel as they do and just can it? Thank you!!
Awesome video. Well done. Gave me a few reasons why my first 2 batches of jelly may have failed to seal properly. I think I may have been putting the rings on too tight. Although "finger tight" can be very subjective depending on hand strength.
Thank you for this helpful information 👍
I stock up on lids at least a year in advance. The last 2 yrs, lids were almost impossible to find, and were going for 5 bucks a doz. I buy them online, in advance, and got them for around 1.80 doz I buy them by the gross.
Rick, great idea if funds are available. Ever thought of selling some? Stores are triple the price now. It's horrible now for those on SS.
@@marshamcdowell844 I just came back from my Northern getaway cain in northern MI. There is a small Amish owned food store there that I visit every time I go. This time they had small size lids for 2.10 a doz. I've not seen lids like these before. There are heavier than normal, have a blue sealing ring, and are lined on the inner side. I bought a dozen to try out.
Okay wow I’m gonna have to watch this video over and over, just bought jars with lids and the kit. I still need a pressure canner than, looks like my free veggies are gonna go to waste until than. A lot of this information I didn’t know, thankfully I haven’t canned anything yet
Try dehydrating. Lots easier
Canning is one of those things that can seem a bit overwhelming on the surface but I encourage you to obtain a canner and give it a try! It can be very rewarding and is much easier than it appears. I do agree with Ann's comment... dehydrating is easier/simpler. I enjoy both and find each method of preserving food useful for different purposes.
You can always freeze the food and then can later.
Excellent video. Very good advice. I am a beginner to canning and much appreciated. Thank you for sharing.
this was a great well put together video, thank you
Great video
Some my lids buckled and I thought it was the lids but you set me straight.
This is wonderful! Thank you!
Glad you liked it!
Thank you for this video very helpful!❤️
Great job. Unlike a lot of people in this line of video making, you are very likable.
My only issue is how tight to make the rings. "Finger tight" is very subjective, and me being a 6'2" male Triathlete, I'm guessing figer tight to me is not finger tight to others.
I'd rather you say something like, spin it closed, then 1/4 turn, or make it tight, then back off a half turn, or something a little more objective. For now I'm using trial and error -- with the emphasis on error.
Yes, that tightening tip was made for the 1930's housewife.
Thank you for the information.
Thanks for watching! :-)
Great video. Very informative !
What will i do if liquid and stuff inside leaked due to lack of headspace?
This was extremely informative. Thank you!
Thanks so much for these! I forgot to clean the rims and I mistakingly tightened my jars shortly after they had cooled. The lids haven't popped back up, so I assume the seal is still ok. Anyway to know for sure?
You can have a false seal and might not detect it if the ring is still on the jar. Remove your rings....which should be done anyway, and test your flat with your thumb and forefinger by trying to slightly rock it. If it's not sealed, you should be able to tell. You should be able to displace it if it's not sealed. If it doesn't move, you should be ok.
@@extremeocd1184 Ok. That's super helpful. Thank you!
@@shaylasonline you are very welcome.
Excellent video. #14 would make more sense if it were #8 on the list, in my humble opinion.
Hands down the best video on the subject!
Great video. Very informative. I will definitely never can. Too much work.
My 1st time, I was guilty of number 12. It did not go well 😂
Great video. Thanks for the information! I do have a question. What if most everything you can is losing liquid as it processes? I have no idea what my problem could be? I'm filing my canner as suggested by my manuel that came with it. I'm leaving the right amount of headspace in the jars. I'm removing air bubbles with the gadget that came with my funnel....the one you showed in this video. I'm wiping the rims before I add the lids and....I'm not under tightening. I tighten until the ring stops and then give it just a slight more. Yesterday I canned peaches. I had my jars at 1/2" headspace....I think? (It was whatever the recipe called for.) When they were removed....and yes, all the pressure had left the canner and had sit for at least another 30 minutes.....everyone of them had lost at least an inch or more liquid. They had lost so much that my canner water looked pink. Do you have any suggestions or insights?? Thank you!!
List of 8 possible causes: nchfp.uga.edu/how/general/cannedfoodproblems.html
In depth article: www.healthycanning.com/loss-of-liquid-during-home-canning/
Another good article with a video: www.simplycanning.com/liquid-loss-in-home-canning.html
Hope this helps.
Most say an inch headspace. Maybe the recipe is wrong?
Read the manual to your stove. I had a friend who had same problem and when she read her STOVE manual only one eye was approved for canning and she was using the wrong one.
Thanks for the video
You're very welcome and thank you for watching! :-D
Thank you! 😁
Thanks for watching!
you are so pretty.... I have to watch it again, from the beginning!!! Kidding! Thanks for all the information!
Great video. Thanks for the information.
So informative!! Thank you!!
Great to hear, thank you for watching!
De gran aporte su vídeo. Gracias. Saludos cordiales desde el Bajío!!
I’m always forgetting to wipe the rim of the jars before I put the lids on.
Hey, I've been guilty of that myself. It's an easy step to forget, unless you've made a big mess... I may be guilty of that as well. :-/ Thanks for watching!
Hi im canning my kimchi business, what should i do to make it longer? Should it be bath canning or pressure?
Great video thank you
Excellent video, thank you 🙏🏼💜🇨🇦
Great compilation. Thank you!
Great video. How do you know what the pH is? I'm trying to can "Stuffed Cherry Peppers". The Pepper is Stuffed with Prosciutto or Pepperoni & Provolone Cheese.
If you’re following USDA guidelines, this recipe isn’t recommended. Dairy in general isn’t recommended and meat times would cause the peppers to turn to mush. It may be done out there by someone, and I’m not telling you that you should or shouldn’t, but stuffings with meat and dairy are about the highest risk out there for food poisoning.
@@AmandainGeorgia Thanks for the advice. I have bought some stuffed peppers at S&S that were in a canning jar that were great. I've also had them in restaurants that were excellent as well. I've even seen videos of people doing it, but it doesn't show the "Canning Process". I made them once before with some success (3 jars were Great & 1 was bad). I had the jars in the boiling water & filled them there . Pulled them out, tighten the lid & was good. Not sure if I should fill them with the peppers & the oil & let them get hot again before capping because that might Overcook Everything?
... I thought pressure cooker and pressure canner were not interchangeable. I see you use All American pressure cooker, I have one as well. but from everything I've read, because it's a pressure *cooker* it has the potential to fail at canning properly.
I’m buying a condo but this is making me kind of scared to even try but this is for emergency food can you please make a video on how to canned bacon please
Thank you
Thank you for watching
the most important tip to do is to boil again the canned food before consumption.
Very good video.
Thank a lot! But why you don’t have new videos?
I'm back! :-) Sorry for disappearing.
good information thanks
Very useful video.
Thank you! :-)
I just canneod some homemade tomato sauce. I made a sauce with fresh garlic, basil, and onion and used plain canned tomato sauce, diced tomatoes, crushed tomatoes and pureed tomatoes. I did add lemon juice, but could not find any info about adding it or not for tomato products purchased in the store. Also, i see some air spots in the jars after i was done. Will that be a problem? I don't want to make anyone sick!!!!!
If you pressure canned the tomato sauce using the proper time and psi, then you should be perfectly fine. If you water bath canned, you may want to verify the pH of the tomatoes to be safe. Any chance you could reach out to the tomato manufacturer to confirm? I know that seems like a stretch, but certainly couldn't hurt. If you're truly worried. You'll want to make sure the pH is 4.6 or lower. A little air is ok and the lemon juice you added will absolutely help with the acidity level!
Help please! I dry canned some flour yesterday for the first time. When I checked after a bit to see if they had sealed the dimple in the middle was still up. I pushed it down and it stayed down. I'm not able to easy lift of the lid so I'm wondering if they actually did seal or do I need to start over. Thank you.
Hi Bea Ell! I apologize for the delayed reply to your question. Unfortunately I don't know the answer for certain but it does sound like an unsafe seal. I've stayed away from Dry Canning because the National Center for Home Food Preservations labels the method as "Not Recommended". Here is an article their site links to regarding the topic of dry canning. preservingfoodathome.com/2020/04/16/dry-canning-isnt-canning-to-me/
What do you mean dont purchase foods at full price? I am a new canner and buy produce at the going price at the farmers market. I have no idea how to haggle.
Hey Kate! Generally with canning, you’re purchasing in bulk, rather than a couple items here and there. If purchasing at grocery stores, it’s great to wait until produce is in season and the price is lower than what you would typically see in the middle of winter for example. If purchasing at a farmers market, simply ask if they have a bulk purchase price. They may not, but doesn’t hurt to ask! Buying at a farmers market is a great option!
Try buying from a local farmer
Greenhouse
Haggling is an art and a farmers market is a good place to learn or a flea market. People always price stuff higher than they expect to get.
I only buy meat that is on sale, and if it is not a very large amount, I freeze and buy more later, then can at a later date. I only buy sweet potatoes and carrots on sale, and can a huge amount then.
I pre-cooked my chicken and placed in wide mouth quart jars. I put boiling water to the head space level. Now, the water is HALFWAY down the jar leaving half the meat exposed. Does that mean they are no good now?
Still perfectly good.
@@justme8108 thank you! I appreciate your answer!
So a butter sauce should be pressure canned to be safe to ship?
Yesterday I was canning and afterwards I noticed it’s a lot of headspace. The meat shrank. Looks like only half filled. Does it matter?
So normal! It will be nearly down to 1/2 of the jar. You must have done raw meat? We stuff the jars to the 1 inch mark with raw meat, and then after it cools, it does shrink. Perfect. That is how it should be.
Well I'm pressure Canon Mark today and I'm going to do better soon too I'm going to pressure can it like meat
#21. If you can't devote every bit of your time, energy and money on something that eats, shits and doesn't help with the bills don't get a dog.
I washed my Kerr jars and let them air. However, after putting the lids back on and opening the lid again later, I noticed a stinky, artificial gas release. What's going on? What's causing that toxic smelling gaseous buildup? I'm concerned about storing food inside!
*because we can* HAHA I LAUGHED OMG
Shoulda married that Home-Ec major.
Lol
When you use the hot water bath method for sealing jars, do you risk cooking the food inside?
It really depends on the processing time. A good way to look at it would be to imagine placing that same food in a pot of boiling water (without the jars). If you boiled it for close to the same amount of processing time, that is how cooked it would be. Hopefully this response is helpful and does not create more confusion! :-/
@@BecauseWeCan2020 No, that was very helpful. Thanks.
Can you show us how to canned pinto beans pls.
👌❤
Very thorough and informative video. Lots of helpful information. Thanks!!!! 👏👏
However, after watching this, fuck canning!! Not worth it for me!!
Haha! You're hilarious. Canning definitely is not for everyone.
Chili should only be canned in pints
Why?
I'm not going to lie I thought this was an entirely different type of camming
Mistakes 21,,, the way you speak,, you are scaring your viewers
Not in the least.
Try talking without vocal fry.