THANK YOU THANK YOU THANK YOU..... for not talking on and on and on like most of the other videos. Simple and to the point, us dudes don't do well with all the little side stories and sewing circle conversations that turn a 5 minute instructional video into a 1 hr conversation. You did a great video, you edited for time and your explanations were very clear, thank you for keeping it simple! You rock.....
Oh thank you so much, that worked like a charm hun. I sealed them 3 times, but how you explain it in detail was better then all the rest. I knew a woman with a Southern drawl would have a clue. Amen
Hallelujah!!!!!! finally someone actually showing what to look for ... you should rename this video what to look check for when canning sauce or how to make sure you have a good seal heck u have no idea how many videos ive watched and couldnt find one that showed what you did thanks so much your the best!
Thank you for being like the only person to know how to explain this process and show how its done in less than 6mins... seriously like every other one i can find is 20mins long and full of useless info like i looked this up for specificly this
Thank you so much for this video. I’ve been trying to look into canning for a while now and no matter what I type in the search bar I always end up having to watch videos that are 80% bsing and when it does get to the canning part they end up using expensive canning equipment (which I cannot afford). This video was simple, to the point, and -the best part- the old fashioned way without canners or pressure pots!
My mom told me that when you get your jars done in the hot bath that when you take them out and sit them on the table, she says to turn them upside down, this lets the hot liquid touch the seal on the lid this ensures your jars will seal very well. I have done it like this for years and I have never had a jar to not seal. Hope this helps God bless.
Best explanation I've seen yet. It sounds like the lids act as a one way valve, letting air and steam out but not back in? That certainly explains why you only put lids on fingertip tight, otherwise I can see them being too tight to allow air out!
There are songs written about your blue eyes, but I'll bet it's already been mentioned. Stunning. (Oh yeah, I came here for your explaination, but was rewarded with a bonus. Your eyes. Thanks for posting.)
You know something... It's amazing how naturally beautiful you are without even trying to be beautiful. Another helpful video and thank you for teaching us all!
Now THIS is how a tutorial video should be done. Thank you so very much for this. I'm in the process of purchasing mylar bags and dry goods for long term storage, that and also filtration straws and filtration systems for potable water. I highly recommend for all to prepare, if even in a likelyhood of a natural disaster or perhaps a food shortage. My grandparents lived through the depression, they had a roomful of edible canned goods, mostly greenbeans cooked in bacon grease and bits of bacon, soooo good.
My wife and I are finishing up canning homemade salsa, for the 1st time. First time for both. So far so good, but we needed to lookup the final steps in sealing properly. Found your video and it helped us turn the corner and complete this project. Thank you very much. Also, you have beautiful skin, wow! 😉
GREAT VIDEO ! I've been dry canning and I've worked my way up to hot water bath canning. You explained some things that made sense and that I have never heard before. Being new at this, I found out that it's really fun and practical too. I'm Subscribing !
Thank you!! Most videos end once the cans are cooling, which doesn’t help beginners 😂😂 Have been looking and looking for a video like this!! You should tell your viewers to like your videos to get them higher in the TH-cam algorithm. Just an idea but you’re kicking butt!! I’m a new subscriber now!! Thank you!!
I use a spacer in the bottom of the waterbath pot. people get all caught up on names of specific equipment. it just needs to be something that holds the bottom of the jar up and off of the pan bottom. I have used the supplied wire trivet but I have also used a bunch of bands tied together and also a bath towel in the bottom of a pressure canner. more emphases needs to be placed on leave the jar alone until it is cold. getting happy about mashing your finger on the top of the lid before it seals is a awesome way to make sure that it never does. when you flex it you move the sealing surface around. zeros out any progress that might have been made inside of the jar.
Naley Scott this is her video but I will give a quick answer. The general answer is yes. the disposable metal canning lids that you find being sold at the grocery are meant to be used one time only. There is a special order version of lids that can be reused but you have to buy the specialty item. Those are called tattletale lids or tattler lids. They look different and are used differently too.
Very confusing how some people use a pressure cooker, some use hot baths and others do it in ovens. After much reading it says that Ball and Kerr are not oven safe. But that is the brand I see most using for pressure canning. Am I wrong or right 🤔 Confusing to a beginner. Ty to both!
@@cjd5255 on oven at it's lowest setting emits more heat externally so yes not oven safe. With water bath or pressure cooking the jar is surrounded by water and is brought up to temperature and lowered in temperature in a slower controlled manner . It will not shatter the glass if directions are followed. The USDA has volumes of research for the safe preservation of food. Follow those directions and you will be set. Don't follow those directions and face the real possibility of spoiled food or worse a food borne illness. With an oven the temperature can change too quickly for the glass to survive intact. If you want to use glass in the oven make sure it is borosilicate glass. It is marketed in specific brand names and in generics for discount brands.
you don't want to tighten the lids too tight, because that can prevent air from escaping and you'll see your lids "buckle" up sometimes. Just a loose twist to keep the lid on, so the most air can escape. You do not have to insert anything in the bottom if you are slowly bringing the water to a boil with jars in place. But if you have a rolling boil and are inserting jars, you need a rack at the bottom. Also yes, you can reuse the lids if they still seal- why not. You can even reuse jars from the store- I have done with no problem. Always wait until completely cooled before testing the bounce of the lid, as you can make the lid wiggle loose if you start pushing down on it while hot.
Have tigthly closed jars been known to blow? I'm afraid of this. I know that regular twist-off lids don't keep pressure if I put hot water inside and shake. But I've not tried it with the long treads that are more secure.
Awesome video, and to the point. I have sat for hours watching videos and more or less being scared against canning. Your teaching is basically like my grandmother taught me. Make sure you have sterile supplies, pack just about any recipe in a jar, cover with hot water over the tops of the lids and boil! My problem that I quit canning is because I have a flat top stove. Do you have a video to help me start canning again using a flat top stove?
Yeah I think I learned the hard way. I put the jars in the canner, but it was boiling, and one broke. I think I was allowing my canner to get way way too hot. Thanks for doing this video I will do it differently next time.
Thanks for a great vid...I always need to get back to basics...cause I don't can regularly...I use something beneath the jars cause I don't want the jars to break....
Great video. I was taught to never tilt the jars when taking them out in case of breakage or loss of liquid from the jar. Ever had that problem? Also, you're not supposed to store them with the rings still on. That way if you didn't get a proper seal the lid will come off and you won't eat the contents
Great video; very informative! I have two questions: 1. How long do you wait when you see bubbles coming out from under the lid? What happens if you wait too long? 2. How long do you think this vacuum suction will preserve the food?
Look at the time on her stove to give you a rough estimate for these size jars. See the time she put them in and took them out. Notice she turns off the heat as she is taking them out. That may or may not matter
4:10 You said you did that jar a few days earlier. I thought you are supposed to leave the ring on overnight and them remove them before actually storing to prevent breaking the lid-seal or to prevent forming a "false seal"?
Thank you, for this my husbands doing pickles and using the canner to seal them, the pickles get to hot that way and are slimy so I searched out this method..
Hi, on a video that has no edited and out yet as of September 2024 you mentioned that it takes 3 hours of boiling, which one I am supposed to follow? I did make the 4 burner stove with the blocks, looks good.
I have a garden full of jalepenos, tomatoes, cucs, and red chili peppers. I understand the canning method and sterilizing the jars and the water bath. Since will be my first time, I am unsure how full to make the jars. any tips? Or do you have other videos?
I use higher heat with a rack in the canning pot. Also if you have average upper body strength you don't need to tighten them as tight as you can, tighten them "fingertip tight"
THANK YOU THANK YOU THANK YOU..... for not talking on and on and on like most of the other videos. Simple and to the point, us dudes don't do well with all the little side stories and sewing circle conversations that turn a 5 minute instructional video into a 1 hr conversation. You did a great video, you edited for time and your explanations were very clear, thank you for keeping it simple! You rock.....
Damn bruh longggg ass fuckin comment just say you glad the videos good
Im with you on that my guy this is the only 10mins or less video i found everything else is like 20mins
Right?? Quick and consice. I just needed wanted the basics and got. Very much appreciated💗💗
Oh thank you so much, that worked like a charm hun.
I sealed them 3 times, but how you explain it in detail was better then all the rest.
I knew a woman with a Southern drawl would have a clue. Amen
Many thanks to you for the well illustrated instructions on water bath canning. You explained all the fine details in just 5 minutes.
I have watched canning videos for years now and you explained this the best to me and right on time.
Hallelujah!!!!!! finally someone actually showing what to look for ... you should rename this video what to look check for when canning sauce or how to make sure you have a good seal heck u have no idea how many videos ive watched and couldnt find one that showed what you did thanks so much your the best!
The EASIEST canning tutorial I’ve been able to find, thank you!
Thank you so much you didn't over talk ,and talk AND TALK...., AND YOU ALREADY HAD YOUR JARS READY TO GO! BEST VIDEO IVE SEEN YET!
Thank you for being like the only person to know how to explain this process and show how its done in less than 6mins... seriously like every other one i can find is 20mins long and full of useless info like i looked this up for specificly this
Thank you so much for this video. I’ve been trying to look into canning for a while now and no matter what I type in the search bar I always end up having to watch videos that are 80% bsing and when it does get to the canning part they end up using expensive canning equipment (which I cannot afford). This video was simple, to the point, and -the best part- the old fashioned way without canners or pressure pots!
My mom told me that when you get your jars done in the hot bath that when you take them out and sit them on the table, she says to turn them upside down, this lets the hot liquid touch the seal on the lid this ensures your jars will seal very well. I have done it like this for years and I have never had a jar to not seal. Hope this helps God bless.
Thanks
I’m going to try this right now! Thanks!
I tried it and it worked!!! Thank you! ❤❤❤
@@celaena.celeste your welcome. 😊
I'm going to try this slowly with jelly that has cooled but didn't seal
Thanks for sharing, I just started a business and got a few complaints regarding the leak of our product. This is a life saver!
Best explanation I've seen yet. It sounds like the lids act as a one way valve, letting air and steam out but not back in? That certainly explains why you only put lids on fingertip tight, otherwise I can see them being too tight to allow air out!
But I thought she said "close as tightly as you can" and that was at the beginning?
I've watched a lot of your videos. You have a good way of explaining things to people.
+Roger Pollard thanks :) 👍🏻
There are songs written about your blue eyes, but I'll bet it's already been mentioned. Stunning.
(Oh yeah, I came here for your explaination, but was rewarded with a bonus. Your eyes. Thanks for posting.)
You know something... It's amazing how naturally beautiful you are without even trying to be beautiful.
Another helpful video and thank you for teaching us all!
Now THIS is how a tutorial video should be done. Thank you so very much for this. I'm in the process of purchasing mylar bags and dry goods for long term storage, that and also filtration straws and filtration systems for potable water. I highly recommend for all to prepare, if even in a likelyhood of a natural disaster or perhaps a food shortage. My grandparents lived through the depression, they had a roomful of edible canned goods, mostly greenbeans cooked in bacon grease and bits of bacon, soooo good.
Excellent video of how to seal properly. Thank you so much. I came on here looking for tutorials because I’m canning pickled carrots
I'm glad I found this video. I've not canned anything in years. I forgot alot. Thank you
I’m finding this 8 yes after you posted and I’m thankful- you stuck to the facts cLear and simple - thank you
Love the simplicity of your canning technique. Thank you!!!
My wife and I are finishing up canning homemade salsa, for the 1st time. First time for both. So far so good, but we needed to lookup the final steps in sealing properly. Found your video and it helped us turn the corner and complete this project. Thank you very much. Also, you have beautiful skin, wow! 😉
GREAT VIDEO ! I've been dry canning and I've worked my way up to hot water bath canning. You explained some things that made sense and that I have never heard before. Being new at this, I found out that it's really fun and practical too. I'm Subscribing !
Thank you!! Most videos end once the cans are cooling, which doesn’t help beginners 😂😂
Have been looking and looking for a video like this!! You should tell your viewers to like your videos to get them higher in the TH-cam algorithm. Just an idea but you’re kicking butt!! I’m a new subscriber now!! Thank you!!
Thank you....this been the best of so many videos,,about sealing...I'm a newbie,,so I'm trying to learn right
I use a spacer in the bottom of the waterbath pot. people get all caught up on names of specific equipment. it just needs to be something that holds the bottom of the jar up and off of the pan bottom. I have used the supplied wire trivet but I have also used a bunch of bands tied together and also a bath towel in the bottom of a pressure canner. more emphases needs to be placed on leave the jar alone until it is cold. getting happy about mashing your finger on the top of the lid before it seals is a awesome way to make sure that it never does. when you flex it you move the sealing surface around. zeros out any progress that might have been made inside of the jar.
Good points
Is it true that you can use lids only once when you do this process?
Naley Scott
this is her video but I will give a quick answer. The general answer is yes. the disposable metal canning lids that you find being sold at the grocery are meant to be used one time only. There is a special order version of lids that can be reused but you have to buy the specialty item. Those are called tattletale lids or tattler lids. They look different and are used differently too.
Very confusing how some people use a pressure cooker, some use hot baths and others do it in ovens. After much reading it says that Ball and Kerr are not oven safe. But that is the brand I see most using for pressure canning. Am I wrong or right 🤔 Confusing to a beginner. Ty to both!
@@cjd5255 on oven at it's lowest setting emits more heat externally so yes not oven safe. With water bath or pressure cooking the jar is surrounded by water and is brought up to temperature and lowered in temperature in a slower controlled manner . It will not shatter the glass if directions are followed. The USDA has volumes of research for the safe preservation of food. Follow those directions and you will be set. Don't follow those directions and face the real possibility of spoiled food or worse a food borne illness. With an oven the temperature can change too quickly for the glass to survive intact. If you want to use glass in the oven make sure it is borosilicate glass. It is marketed in specific brand names and in generics for discount brands.
Thanks. All your vids are great and informative. Great-grandma would be proud of your skills. Keep up the good work!
Fantastic. This helped me on my first canning
you don't want to tighten the lids too tight, because that can prevent air from escaping and you'll see your lids "buckle" up sometimes. Just a loose twist to keep the lid on, so the most air can escape. You do not have to insert anything in the bottom if you are slowly bringing the water to a boil with jars in place. But if you have a rolling boil and are inserting jars, you need a rack at the bottom. Also yes, you can reuse the lids if they still seal- why not. You can even reuse jars from the store- I have done with no problem. Always wait until completely cooled before testing the bounce of the lid, as you can make the lid wiggle loose if you start pushing down on it while hot.
Have tigthly closed jars been known to blow? I'm afraid of this. I know that regular twist-off lids don't keep pressure if I put hot water inside and shake. But I've not tried it with the long treads that are more secure.
EXCELLENT tutorial! Super easy instructions & very understandable! Thank you!! 😊
You are a good teacher. Thank you.
Thank you so much I don't have canning pot thus helps so much. I do dry goods in mason jars and mylar bags but haven't done anything else.
Great easy to follow video!!!Thank you!
I want to can my bone broth. Every video I watched used a pressure cooker. Then I found you!!! Thank you😃
very well explained short and sweet and to the point
OMG simple and straightforward to the point. Thank you thank you thank you!!!
I’m going to make fig preserves and can them for the first time tomorrow. Thanks for the tutorial.
Thank you. Very nice to know you can re do a water bath if it didn’t seal. THANK YOU for that info!
Excellent. Best canning video I've watched, I may have the confidence to start my own canning. Thanks.
Thank you! Detailed and to the point! Great video!🇯🇲💯
Thanks for the short and to the point video, this info is hard to find
This video was great and simple! no unneeded bs. I loved it!
Thank you! Right to the point.
Exactly the info I needed. ❤
Oh darn!!! When you said "hot water bath" I didn't know you were talking about jars.
THANK YOU FOR THESE GREAT TIPS!!! LIFE SAVING!!!
Thank you for showing the easiest way to can!
Thank you, this is my first time making chutneys and I don't have a rack for the pan, it's helped so much 🤗
Awesome video, and to the point. I have sat for hours watching videos and more or less being scared against canning. Your teaching is basically like my grandmother taught me. Make sure you have sterile supplies, pack just about any recipe in a jar, cover with hot water over the tops of the lids and boil! My problem that I quit canning is because I have a flat top stove. Do you have a video to help me start canning again using a flat top stove?
Thank you for a simple succinct instruction. Not easy to find.
Thank you. I've been looking for a simple and clear explanation. You are appreciated.
Thanks you so much for this video. I've never canned but thought the only was to seal them was with a pressure cooker.
Thanks for the video. Clear and easy to follow instructions.
The way you tell how to do it make me understand,thx
Yeah I think I learned the hard way. I put the jars in the canner, but it was boiling, and one broke. I think I was allowing my canner to get way way too hot. Thanks for doing this video I will do it differently next time.
Thanks again for the info, I truly marvel at the way you do these things!!! Learning so much from you. Many blessings
I love this video! but 4:58 had me cracking up out loud lol :) Good job!
Thanx a million.very informative and exactly what i was trying to do
How Awesome !
Man I was looking for videos how to seal my weed.Not only was your video helpful but Woah You are a very attractive woman thumbs up.
thanks for sharing your knowledge of canning with us
Hello thank you for all your help in caning
Love your hair cut. Thanks for the video
That was really good. I noticed you didn’t use a rack which was a trip. 🧡
I will definitely use this method for some jam I plan to make in a few months time. You are very pretty might I say, stunning eyes :)
Thanks for a great vid...I always need to get back to basics...cause I don't can regularly...I use something beneath the jars cause I don't want the jars to break....
Thank you so much for this video. I have been wondering how to do this for ages.
Thanks. Needed to know this and your video worked perfectly.
Terrific. Lots of great tips. Thank you
Great video. I was taught to never tilt the jars when taking them out in case of breakage or loss of liquid from the jar. Ever had that problem? Also, you're not supposed to store them with the rings still on. That way if you didn't get a proper seal the lid will come off and you won't eat the contents
Hi just a tip for other people, I didn't have a pan deep enough to cover the lids so I put the jars in upside down and it worked!
Thanks so much as this will be my first time preserving/canning. Hope it all works.
More vids please, they are very interesting and informative.....
Thanks for this. The only comment I have is that I wish you had shown what the tops looked like when they were done.
Very informative and well done. Thank you
Thanks very informative information! Easy to understand thank you so much.
Great video; very informative! I have two questions:
1. How long do you wait when you see bubbles coming out from under the lid? What happens if you wait too long?
2. How long do you think this vacuum suction will preserve the food?
Idk
Look at the time on her stove to give you a rough estimate for these size jars. See the time she put them in and took them out. Notice she turns off the heat as she is taking them out. That may or may not matter
Nice and easy instructions,
Thank You.
4:10 You said you did that jar a few days earlier. I thought you are supposed to leave the ring on overnight and them remove them before actually storing to prevent breaking the lid-seal or to prevent forming a "false seal"?
Thank you, nice and simple. God bless
Thank you for refreshing my mind.☺
Awesome explanation! Thanks a lot!!!
Thank you, for this my husbands doing pickles and using the canner to seal them, the pickles get to hot that way and are slimy so I searched out this method..
Hi, on a video that has no edited and out yet as of September 2024 you mentioned that it takes 3 hours of boiling, which one I am supposed to follow? I did make the 4 burner stove with the blocks, looks good.
3 hours for meats. Things like jellies and pickles much shorter
@@SurvivalHT thank you and blessings.
Thank you. This was very helpful.
I have a garden full of jalepenos, tomatoes, cucs, and red chili peppers. I understand the canning method and sterilizing the jars and the water bath. Since will be my first time, I am unsure how full to make the jars. any tips? Or do you have other videos?
Awesome. Thank, Thank you!
I use higher heat with a rack in the canning pot. Also if you have average upper body strength you don't need to tighten them as tight as you can, tighten them "fingertip tight"
Thnx just wondering do you let them sit upside down to or no thnx
Thank you!
If the contents of the jar expand, how much product should I fill the jar with prior to the “hot bath”?
To the rim or less than that?
Thank you. God bless.
So, I can make my eg pork and beans and can them this way? And wouldn't require a pressure canner. Pls advice
Very helpful, thank you!
will this work for if the content contains oil? will the water go inside the bottle? or will moist build up insde
Great Video! Thanks for sharing.
Do you wait until whatever you want to put in the jar is cool before you put it in it or you can fill your jars with hot liquid ? Thanks
Will boiling the jam inside the jar and cooling it affects the spoilage of the jam? Thank you.
No it won’t. The contents or still hot from processing when you seal the jar
@@SurvivalHT meaning. Before the jam cools down.. I need to heat them up to avoid spoilage? Am i right? Sorry..
Straight to the point thanks
Just learned something awesome 👌
Can I ask, if the jar lids are screwed on tightly as possible, how does the air get forced out of the jar?
Great Information !
Great video! I appreciate you.
Great Video - thank you!
Simple, straight to the point, thank you!!