I bet your grandmother is smiling down on you! I wonder if in her later life she knew you'd be carrying on her ways and traditions. She would be so proud of you and I'm sure your mom feels the same way. I blanch and freeze my vegetables, but you are making me want to get back into canning! Thank you!!! 😊❤
You do exactly as my mother did using her pressure canner which was/is very much like yours. You inspire me to return to doing so many homespun things concerning food and gardening. I'm so glad I've discovered your wonderful channel. I just now learned by reading comments that your name is Caleb, hopefully the correct spelling. ...It's very nice to see you Caleb covering some grand old territory and making it fresh and new for today's world which still holds many of us who grew up in yesterday's world that you're so familiar with yourself, though you're a bit younger than me. I'm hopefully not absolutely looking age 61 here in my TH-cam photo, actually taken on my 61st birthday last year, but I recall very well a nice wonderful country life in the southern Appalachian mountains. You're in fact very country oriented which is pleasant to see in modern times...you wear it and share it well.
You're a natural born teacher. I've never canned a thing in my life, but you made this look so 1-2-3; I may yet. Thank you. I wanted to mention one thing. Every modern canning I've watched mentions that you should remove the rings after a day or so (fully cool) to keep the seal strong; also never to "stack" the bottles as that can also compromise the seals. Do you do this as well? Thanks again, I love your videos! 🎈
My grandma canned green beans. They taste totally different from the store counterpart. So delicious! Unfortunately, she is now deceased and I didn't learn how to can green beans. I'm so glad kaleb is teaching these life skills.
Yay 🥳 finally a pressure canner video!! The beans in the jars are so beautiful!! I would love to see how you store all your canned foods.. Thanks for the video. 🧡 loved it
We so enjoy all your videos! After watching this one, the Urban Farmer ordered the Jade green beans and we love them. I gave some to the neighbor and she really liked them. Just canned some and have more to be canned.
I just found your videos and thank you, making your B&B pickles today. I was curious are your jar's hot when you pack them before bathing them as I've read not to put hot water in cold jars? Also how much water did you just put in your canner for your green beans, it didn't cover them, did it. Thanks for your videos.
Hi bro.i love your enthusiasm and passion for what you do.can you put a pinch of bi carbonate soda into each jar of beans to preserve the colour.i know bi carb is a form of salt.cheers.😊
Questions for anyone who has actually done this - 1) how long will these last for outside the fridge (yes I do appreciate it depends on climate), 2) what would you rate the crispness on a scale of 1 to 10? (0 = total mush and 10 = picked from garden raw), 3) how much water was at bottom of the pressure canner?....apologies if he covered the above in his video.
I have an All American pressure canner..it’s a beast. Slightly different than yours. Have you ever heard of putting a splash of vinegar in you pressure canner water to prevent the mineral deposit build up on your jars?
@wise guide. I absolutely love you and your videos I follow you you are my teacher. Why do you say use double boiler for beets and sauces and pickles and now you say to use a pressure canner . What's the difference? If I get this can I do everything in the pressure canner?
Liking the canning videos. Have a question. Can you pressure can on a flat cooktop. I just got an all American pressure canner and unfortunately don’t have a gas stove, yet. Still looking for the right house to buy, that will have gas.
Vent for 10 minutes before adding the weight. Also, attempting to sterilize jars beforehand is unnecessary. They are going to be exposed to higher a higher temp for a longer period of time while processing happens. Moving the canner immediately after turning off the heat source is absolutely not recommended regardless of stove type.
You know you are going to hear it from all the food nazis because you didn't debubble the jars and the canner needs to be vented for 10 mins before putting weight on vent spout ..... omg I'm a food nazi >.< love you Caleb xx
![GREEN BEAN CANNING **SECRET TIPS** [HOW I DO IT] (OAG)](http://i.ytimg.com/vi/cLoQdw_wuhw/mqdefault.jpg)
![GREEN BEAN CANNING **SECRET TIPS** [HOW I DO IT] (OAG)](/img/tr.png)
I bet your grandmother is smiling down on you! I wonder if in her later life she knew you'd be carrying on her ways and traditions. She would be so proud of you and I'm sure your mom feels the same way. I blanch and freeze my vegetables, but you are making me want to get back into canning! Thank you!!! 😊❤
You do exactly as my mother did using her pressure canner which was/is very much like yours. You inspire me to return to doing so many homespun things concerning food and gardening. I'm so glad I've discovered your wonderful channel. I just now learned by reading comments that your name is Caleb, hopefully the correct spelling. ...It's very nice to see you Caleb covering some grand old territory and making it fresh and new for today's world which still holds many of us who grew up in yesterday's world that you're so familiar with yourself, though you're a bit younger than me. I'm hopefully not absolutely looking age 61 here in my TH-cam photo, actually taken on my 61st birthday last year, but I recall very well a nice wonderful country life in the southern Appalachian mountains. You're in fact very country oriented which is pleasant to see in modern times...you wear it and share it well.
Love your detailed instructions and encouraging us all the try!! Love grandma’s advice.
You're a natural born teacher. I've never canned a thing in my life, but you made this look so 1-2-3; I may yet. Thank you. I wanted to mention one thing. Every modern canning I've watched mentions that you should remove the rings after a day or so (fully cool) to keep the seal strong; also never to "stack" the bottles as that can also compromise the seals. Do you do this as well? Thanks again, I love your videos! 🎈
My grandma canned green beans. They taste totally different from the store counterpart. So delicious! Unfortunately, she is now deceased and I didn't learn how to can green beans. I'm so glad kaleb is teaching these life skills.
Such a nice way to start my day. Love to can and yes Grandma was right, food should look pretty in the jars.
This is better than following a recipe in a book! Love your tutorials, Kaleb!
Thank you for the video. It eased my anxiety of canning green beans.
Yay 🥳 finally a pressure canner video!! The beans in the jars are so beautiful!! I would love to see how you store all your canned foods.. Thanks for the video. 🧡 loved it
We so enjoy all your videos! After watching this one, the Urban Farmer ordered the Jade green beans and we love them. I gave some to the neighbor and she really liked them. Just canned some and have more to be canned.
Thank you for sharing you gave me confidence to use my pressure cooker
Love watching you, am glad you are back!
I just love the way you teach ❤️
Thanks for the detailed instructions! You made me not feel so anxious about using my pressure canner 🙏❤
Same here!
This thinks freak me out even though my dad used one all the time!
You made canning SO much less intimidating. Thank you!!!
Thanks so much!! I watched while I did it!! Beautiful kitchen! Subscribed!
Once they* are canned, they look like gems!
* whatever you may be canning.
I just found your videos and thank you, making your B&B pickles today. I was curious are your jar's hot when you pack them before bathing them as I've read not to put hot water in cold jars? Also how much water did you just put in your canner for your green beans, it didn't cover them, did it. Thanks for your videos.
Hi bro.i love your enthusiasm and passion for what you do.can you put a pinch of bi carbonate soda into each jar of beans to preserve the colour.i know bi carb is a form of salt.cheers.😊
I heard it. Great easy job. Now if I can do it.
Questions for anyone who has actually done this - 1) how long will these last for outside the fridge (yes I do appreciate it depends on climate), 2) what would you rate the crispness on a scale of 1 to 10? (0 = total mush and 10 = picked from garden raw), 3) how much water was at bottom of the pressure canner?....apologies if he covered the above in his video.
I kind of answered question # 1 ----> his video notes say it stores up to 1 yr....but for what climate?
Does your jars touch when it’s in the pressure cooker
Great Job!
I have an All American pressure canner..it’s a beast. Slightly different than yours. Have you ever heard of putting a splash of vinegar in you pressure canner water to prevent the mineral deposit build up on your jars?
@wise guide. I absolutely love you and your videos I follow you you are my teacher. Why do you say use double boiler for beets and sauces and pickles and now you say to use a pressure canner . What's the difference? If I get this can I do everything in the pressure canner?
Liking the canning videos. Have a question. Can you pressure can on a flat cooktop. I just got an all American pressure canner and unfortunately don’t have a gas stove, yet. Still looking for the right house to buy, that will have gas.
I love it
I love your videos 💕
Awesome
Do you mind sharing which pressure canner you used?
Where is the tea kettle from?
I don't have a pressure canner is this possible in a water bath or just dilly beans 🤔
Yummy 👍😀
Hello, please let us use the Persian translation of your tutorial. Thank you
Vent for 10 minutes before adding the weight. Also, attempting to sterilize jars beforehand is unnecessary. They are going to be exposed to higher a higher temp for a longer period of time while processing happens. Moving the canner immediately after turning off the heat source is absolutely not recommended regardless of stove type.
I was from family of ten!!
What type of green beans do you grow? I heard you say the name, but didn’t get it.
Angela Lormand Jade
You know you are going to hear it from all the food nazis because you didn't debubble the jars and the canner needs to be vented for 10 mins before putting weight on vent spout ..... omg I'm a food nazi >.< love you Caleb xx
Is your grandma still alive? Id love to see her in a video
How did folks ever survive without all this "modern" technology and gobbly goop? :(