To clarify the purpose of this video and series in general, I would like to add that this is a "skill building" video designed to teach new or beginning canners the skills needed to start canning. To illustrate these teachings, I have chosen this simple jelly recipe. The skills you gain from this video can be transferred to other recipes in the future. I understand that this recipe may not be for everyone (sugar vs. non-sugar, juice vs. real fruit). The purpose is to gain hands-on experience with canning. God Bless! ~Sarah
Thank you.... God bless your family... I went to culinary school c/o '97.... Cancer stricken may 2011..... Another cancer ... Bone marrow transplant.... I threw up for 2 years.....thinking I KNEW food.... Your delivery is great.... I had had culinary teachers....master pastry chefs.....and you sister....are Just As good.... Great video... I'm eating differently and I have a garden to prove. Lol. Fruit trees. Berry bushes and I needed to know HOW... This video was ABSOLUTELY PERFECT. 👍🏻
Just a tip for subscribers with allergies, specifically corn. Most of the powdered pectin has corn, but don’t give up. Some of the liquid pectins don’t, so check ingredients.
I know this is an older video so you may not see this but THANK YOU! I've been freezing and dehydrating like a mad woman because I was intimated by canning process and what an incredibly SIMPLE recipe to use to get used to the actual process of canning without getting overwhelmed by the totality of everything all at once! Start simple and build the skills! I LOVE IT!
These videos are the absolute best. You dont ramble too much and you have a wonderful listening tone to your voice. My ADD doesnt kick in. I always wanted to learn canning and other homestead basics. You and your hubby do a great job on your step by step examples. Only thing I need is to know Qt size of your stock pots. I sure miss MO. Im ready to pack it up and go back. Do you have need for a granny helper on your homestead?
Sarah I love you so much, you’re such a patient and comprehensive teacher. I feel confident to start canning myself. The world needs more people like you - thank you.
Never knew how to make jelly before, tryed my first and it came out perfect thank you for your teaching .love to learn more so I watch you guys all the time my Husband says I have nothing better to do besides watching you guys .and he says it's about time that I learned something .we've been Married for 35 years and been together for 41 years and i always learn something new every time I watch your videos love you guys
Hi Sarah. I've been water bath canning for over 35 years and just started pressure canning last year. PC is so much easier and less scary than I thought. See, you CAN teach an old dog new tricks. I believe that Ball has made the change about their pre-sterilizing lids and jars, because they now recommend water bath canning for ALL pickles, jams & jellies - this effectively sterilizes the bottles and lids, and also softens the gasket on the lid. (In the past, it was O.K. to put high acid and high sugar foods in sterile jars, seal them, and they were done. I even have a few jelly jars i got from my mother, that were meant to be sealed with a layer of melted paraffin poured over the hot jelly. The lid didn't even screw on.)
Yup, thats how I remember grape jelly my mom made when I was little in the middle 1960’s….about a half inch of white wax was the seal and that was it…..and u had to dig that wax off the top when u opened a jar!🤣
Sarah- just wanted to let you know you did a super job. I've canned for years and you u did a great job here. Trying to find time first canning video now. Keep up the good work. This is extremely helpful!
I've been following your channel for a month or so. I am always impressed by your thorough and articulate explanation on topics. This is why, at 62, I've come here to finally learn canning. Thanks for a great instructional video.
Sarah it is so funny watching this video. You have come a very long way with your comfort on filming yourself. Lots of um and ahh's in this video and that is not in your current video's. Love your content. Just wanted to let you know you have come so far!!!
Thank you so much for your videos!!! I bought tomatoes in bulk from a local farm and wanted to can them. I’ve never canned and didn’t know what and how. I found your videos and have watched them over and over and I’m grateful for your experience and knowledge. Thank you, Sarah & Kevin!!
Before this video even started I had two stupid ads to go through. You literally took the words out of my mouth!! Lets get going, people are still watching and learning from you!!
If you want a scientific explanation: When the contents of the jar are heated, the water content expands, because water expands at higher temperatures. As the jar cools, the water content shrinks back down as the temperature drops. This creates a vacuum, pulling the lid of the jar down. The part she couldn't name is a rubber or silicone lining. It's not adhesive. It's soft enough to fill in the teeny tiniest little inconsistencies in the lip of the jar and the lid, creating a safe seal. This is why Ball tells you that the lids are one-time-use only. Since the lining is soft, it is damaged during the canning process because it retains the indentation caused by that vacuum. You can still use it to store leftovers for a couple days in the fridge, but you can't use it for canning again because it wouldn't be safe.
LOL!. Yes. the seal is rubber, the core of canning is to re-liquify the rubber seal, and allow it to reseal onto the glass, without air or water corrupting the seal. That's the science of canning. old timers filled with hot water. but it's best to have your jars, in a water bath in another pot. Then dry with lint free (hemp) towel. Then fill and can as recipe states. the old jars, had a VERY THICK LAYER of rubber, Hence the needs to soften the rubber seals. when we were kids, they would sometimes fall off. The layer is so thin now that hot water rinse, is enough.
As the contents of the jar heats pressure forces out the air molecules in the jar, as the contents cools the pressure outside the jar is greater then inside the jar causing it to seal.
My mom would can juice and when weather cooled down, she made her jellys. Grape, marmalade. Etc. She also saved her wax and melted it down and reused it to seal her jars.
I used to do that, now I keep them in my oven on 200 degrees. My lids are on the stove in a pot on simmer. I use beet juice to make grape jelly < after cooking my beets - need to make sure you scrub all the dirt off >. Some times adding a bit of butter or lemon juice helps cut the foam. I pour jam / jelly into my warm jars. I have never did a hot water bath for them. When using jars that are not canning jars, I have used warm wax like my Mom & Gramma have did. Stay safe & take care of you all. Thanks for sharing eh :))
Oh my goodness, I’m very much a beginner I am so INCREDIBLY THANKFUL For this, and for you Sarah. I’m hoping you have more beginning/skill learning videos for pressure canning. Thank you thank you
Even when I've made small batches, I used my cold pack canner because I thought the jars had to sit on a rack to keep the jars from being directly on the heat sourse. I'm so glad to know I can use my stock pot.
I can't express how much I appreciate this video! I've always wanted to learn to can and have been extremely intimidated and apprehensive about starting. Mostly the fear of things blowing up in my face has kept me from diving in like I normally do on other projects. After watching this, I feel that this will be a great starting point for me, so thank you Sara! I love you guys!
Dear Sarah, I have read SO much about bottling, but never thought it was something I could do. All I have done is jam the old fashioned Scottish way - which does not involve any of the water! I make yoghurt & bread, but freeze any garden surplus, usually made into passata or sauce, or just chopped veg in meal sized bags. Now? Now I’m going to be a bottling queen! You explained it clearly, carefully and sensibly. You also pointed out WHY those quirky little steps were necessary. Thankyou Sarah, as they say here in New Zealand, you are so special your blood is worth bottling! I will let you know how I get on - I have about 20kg of red, yellow and purple tomatoes to start on in the freezer.......🍅🍅🍅
I was taught to be afraid of canning due to the dangers of it. Now as an adult, I have wanted to can for years but had no one to show me how. Thank you for this series. My kids will love the jelly that is in their near future.
I always loved grape jelly when I was younger. Once I got a little older, my fave became strawberry preserves. I don't really like grape anymore lol. My favorite canning recipe for jellies is the jalapeno pepper jelly. I love that recipe! 😊
You are doing a terrific job with this canning series. We have been on our homestead for almost 3 years. We are doing lots of canning. You will be getting a package from me in the mail soon......just a thank you for all the teaching you do. We will be putting your rabbit series to use soon. We are trying to become as self sufficient as possible. Have a great day!
Have never used bottled juice. We are lucky to have lots of grapes available to us here in Colo. in our area. Love to make jams and jellies! I keep my jars in an oven set at 180. Take them out two at a time. This just eliminates that extra pan on the stove. Have done this for 50 yrs.
Glad you are teaaching the right way to make jelly. Unfortunately some on youtube are teaching people to open kettle jelly and tomatoes without warning about the danger of false seals that can fail later before it is used. Thank you.
Hi Sarah! I've been binge watching lots of yours and Kevins' videos lately, I really enjoy the animals and the garden and now this nice and easy canning video. You are very good at giving instructions and I appreciate the time you both have taken to make videos to educate us ... I have learned alot from you both and I just enjoy your honesty and openness about everything you're sharing. Thank you for keeping me entertained during quarantine round 3 :)
Thanks for all your informational videos. Your stove was beeping and I was running around my kitchen looking for something I left on. Than I sat down and started to laugh. Love all your videos, bless your family!
You are a great teacher. This is my 2nd time canning. The first time was a flop, I saw your TH-cam in canning for beginners and tada 🎉 peach jelly. Thank you so much for your help.🍑
Okay....I am going to take that leap! This video has dispelled all my fears! Thank you so much for taking the time to share your time, knowledge, experiences and advice 🙏 and for being such a great cheerleader 🤣🤣 God Bless you!
I would also like to add about the rim, it is essential because it can cause a false seal. Also it is not recommended to stack your jars because the pressure can cause it to loose it's seal on the bottom jar over time. Thank you! I look forward to learning from you.
Thank you Sarah that's going to be my first thing to try I'll let you know how it turns out thank you I'm going to love this canning series cuz I've never done it before
Such an informative video. Juicers are wonderful! Brings back memories.....especially of juicing Concord grapes by the bushel! Such delicious grape juice to jelly. They are worth their weight on gold. Enjoy your juicer.....you already do!!!!!!!! Glad you are feeling better. I am so glad you were strong and healthy. Happy 4th of July🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸
You are such a great teacher! I have been afraid of doing this process for years. Now it's time to play the video for the second time and get that jelly made. Thanks!
Hi Sarah! Thank you so much for making this video series. You gave me the confidence to try canning! Thanks to you and some other homesteaders/gardeners, I have planted more vegetables and flowers than ever! I have an abundance of Hungarian Wax peppers so I decided to make a pepper jam. I also tried your cowboy candy the other day but didn't have a big enough pot to can. I was able to get a nice deep stock pot and rack at Goodwill for a great price. Thanks so much to you and Kevin for your videos!
Thank you for this!!! I love how you go step by step and explain it all! I wish there were more videos like this!! My mom has helped me last year but my dad was diagnosed with ALS and he is fading fast 😢 she always did half with me and always set up the canners and we did the recipes together. This year I have put everything off because I'm so nervous I will forget something!! AND I've never set up the canners and have no clue which needs what! We have a water bath and a pressure canner but I'm clueless on how much water and heating everything! This is sooooo helpful!! 😍
Thank you for this video! Just made grape jelly! My ohana loves grape jelly. It’s can get expensive to buy all the time, especially here in Hawaii! I enjoy watching your videos, very inspirational, very educational! Great work that you guys do has inspired me to do more like this and gardening!!!!!! Mahalo and God Bless you and your family!
Thank you Sarah for bringing back loads of memories with making jams. I have made lots of different types of jams, chutneys, pickles. Your eldest daughter is your double! God Bless. From North Wales UK
Thank you! We are now living on our homestead property! Too close to winter but looking forward to begin canning! You made the process to make it easy to understand!
Though I am not a "raw" beginner canner, this was a really good video. I did not know that the rule had changed on the lids. Thank you for what you do and for sharing such great info.
Ms Sarah love your ideas happy spend safe excellent. Now I've put up many a jar of jelly. Nevermind cold pack canning as long as it's good and clean and all good and hot never had to all nite long you hear pop pop never lost any mite sa e some propane be blessed safe and happy
Excellent video for beginners like me even though my mom tried to show me a few things. I'm going to try making some jelly this week! Thank you Sarah and God bless you.
Sarah, I have always wanted to learn how to can!!!! My mother used to can food when I was a child. However, I have been scared to try. You make it look SO much simpler than I thought it would be!! Thank you for showing how to make simple grape jelly!!! I feel less afraid and am going to give your recipe a try. And of course purchase the Ball blue canning book!!!
Try squeezing lemon on your breaded pork chops. With broken glass or plates, you can use them as tile for an art project. Also, to get texture when painting, try throwing some sand or grass into the paint. As always, Chris Bitonti
I have always wanted to can but I'm so afraid I'm going to give someone botulism. I have enjoyed watching all of your videos so far, so I am going to check out this whole series and maybe give it a try. Thank you so much for these lovely, informative, and well planned cooking videos. Both you and Kevin have seriously renewed my zeal for my family to live as traditional as we can.
good day Sarah !! i so like this canning series your doing on canning 101 and i'm following along with you so i will be making this sometime this week !!
This was a very clear easy to follow demo. How do you know what items being canned need the rack between the bottom of the pan and the jars? Thank you!
Thank you for this as a reminder. Unfortunately ive burnt canners up since ive onky have electric burners in an Apt. So i had to get Ball electric canner. Its pretty good.
I do can and I love the way you did your video. I wish I had gotten to see it when i started. :) I Love my BALL books. ! I have that one you have and others. I have some big ones that are fairly new as well and i have some OLD ones . Its neato to compare the recipes etc. Thank you for sharing. God bless.
Notice you did not put a rack or teatowel in bottom of canner. I watched another canning vid which said to do that. Is it not necessary? Your step by step ‘show’ is so great. Thanks.
It is recommended that you use a rack or towel on the bottom. I have never done that and haven't had any problems. But, there is a first for everything.
Sarah thank you so much for teaching us how to make jelly and more. I'm so excited to learn this. I actually have the things we need to make it out on my counterright now and have washed the lids and rings so far. I plan to have your video up on my counter and go through the steps with you in the video. I have a question. Can you double this recipe? God bless you! Oh, I am from Missouri. I was born and raised in Independence. My son lived in Springfield for a while. My Aunt had a farm in Camdenton and we used to go to the Lake of the Ozarks for boating and for an all around good time. I miss it!
Very good video thank you .you covered all the bases ..but one thing I stress to anyone when I'm showing them how to can is when the jars are in the canner not to let them touch because the boiling can cause a jar to break by constant clacking together.If I use a pot that is only holding a small amount of jars ..I sometimes will put a cloth on the bottom of the pot to keep the jars from moving against each other.have you found that you have had to do that ?
I canned some salsa today and water bath worked just fine. Then I did diced tomatoes and a couple of the lids raised up. 1 in one cooking and two in the second cooking. Haven't water bathed much but what's wrong.
To clarify the purpose of this video and series in general, I would like to add that this is a "skill building" video designed to teach new or beginning canners the skills needed to start canning. To illustrate these teachings, I have chosen this simple jelly recipe. The skills you gain from this video can be transferred to other recipes in the future. I understand that this recipe may not be for everyone (sugar vs. non-sugar, juice vs. real fruit). The purpose is to gain hands-on experience with canning. God Bless! ~Sarah
Living Traditions Homestead great job!!
Thank you.... God bless your family...
I went to culinary school c/o '97.... Cancer stricken may 2011.....
Another cancer ... Bone marrow transplant....
I threw up for 2 years.....thinking I KNEW food....
Your delivery is great.... I had had culinary teachers....master pastry chefs.....and you sister....are Just As good.... Great video...
I'm eating differently and I have a garden to prove. Lol. Fruit trees. Berry bushes and I needed to know HOW... This video was ABSOLUTELY PERFECT. 👍🏻
Just a tip for subscribers with allergies, specifically corn. Most of the powdered pectin has corn, but don’t give up. Some of the liquid pectins don’t, so check ingredients.
Love it thanks for all the hard work you share with us all
Please clarify: you didn't "debubble" each jar. Is that unnessisary with jams and jellies?
Also, if a ring has a bit of rust should it be discarded?
I know this is an older video so you may not see this but THANK YOU! I've been freezing and dehydrating like a mad woman because I was intimated by canning process and what an incredibly SIMPLE recipe to use to get used to the actual process of canning without getting overwhelmed by the totality of everything all at once! Start simple and build the skills! I LOVE IT!
My mom used to keep the foam, chill it and we would spread it on toast for a special treat while we were waiting for the jelly to be done
These videos are the absolute best. You dont ramble too much and you have a wonderful listening tone to your voice. My ADD doesnt kick in. I always wanted to learn canning and other homestead basics. You and your hubby do a great job on your step by step examples. Only thing I need is to know Qt size of your stock pots. I sure miss MO. Im ready to pack it up and go back. Do you have need for a granny helper on your homestead?
Sarah you are a fantastic teacher! Thank you so much for this canning series!
+Amie R Thank you!
I agree!!
Sarah I love you so much, you’re such a patient and comprehensive teacher. I feel confident to start canning myself. The world needs more people like you - thank you.
Never knew how to make jelly before, tryed my first and it came out perfect thank you for your teaching .love to learn more so I watch you guys all the time my Husband says I have nothing better to do besides watching you guys .and he says it's about time that I learned something .we've been Married for 35 years and been together for 41 years and i always learn something new every time I watch your videos love you guys
Hi Sarah. I've been water bath canning for over 35 years and just started pressure canning last year. PC is so much easier and less scary than I thought. See, you CAN teach an old dog new tricks.
I believe that Ball has made the change about their pre-sterilizing lids and jars, because they now recommend water bath canning for ALL pickles, jams & jellies - this effectively sterilizes the bottles and lids, and also softens the gasket on the lid.
(In the past, it was O.K. to put high acid and high sugar foods in sterile jars, seal them, and they were done. I even have a few jelly jars i got from my mother, that were meant to be sealed with a layer of melted paraffin poured over the hot jelly. The lid didn't even screw on.)
Yup, thats how I remember grape jelly my mom made when I was little in the middle 1960’s….about a half inch of white wax was the seal and that was it…..and u had to dig that wax off the top when u opened a jar!🤣
Sarah- just wanted to let you know you did a super job. I've canned for years and you u did a great job here. Trying to find time first canning video now. Keep up the good work. This is extremely helpful!
I just so happened to have bought that book on Amazon a few hours ago! Now I'm more excited to get it!
I've been following your channel for a month or so. I am always impressed by your thorough and articulate explanation on topics. This is why, at 62, I've come here to finally learn canning. Thanks for a great instructional video.
Sarah it is so funny watching this video. You have come a very long way with your comfort on filming yourself. Lots of um and ahh's in this video and that is not in your current video's. Love your content. Just wanted to let you know you have come so far!!!
Thank you so much for your videos!!! I bought tomatoes in bulk from a local farm and wanted to can them. I’ve never canned and didn’t know what and how. I found your videos and have watched them over and over and I’m grateful for your experience and knowledge. Thank you, Sarah & Kevin!!
Before this video even started I had two stupid ads to go through. You literally took the words out of my mouth!! Lets get going, people are still watching and learning from you!!
If you want a scientific explanation:
When the contents of the jar are heated, the water content expands, because water expands at higher temperatures. As the jar cools, the water content shrinks back down as the temperature drops. This creates a vacuum, pulling the lid of the jar down. The part she couldn't name is a rubber or silicone lining. It's not adhesive. It's soft enough to fill in the teeny tiniest little inconsistencies in the lip of the jar and the lid, creating a safe seal. This is why Ball tells you that the lids are one-time-use only. Since the lining is soft, it is damaged during the canning process because it retains the indentation caused by that vacuum. You can still use it to store leftovers for a couple days in the fridge, but you can't use it for canning again because it wouldn't be safe.
LOL!. Yes. the seal is rubber, the core of canning is to re-liquify the rubber seal, and allow it to reseal onto the glass, without air or water corrupting the seal. That's the science of canning. old timers filled with hot water. but it's best to have your jars, in a water bath in another pot. Then dry with lint free (hemp) towel. Then fill and can as recipe states. the old jars, had a VERY THICK LAYER of rubber, Hence the needs to soften the rubber seals. when we were kids, they would sometimes fall off. The layer is so thin now that hot water rinse, is enough.
You can also use previously used lids for vacuum sealing dehydrated foods.
The rubber or silicone is actually called a gasket.
@@QUEENLOLATV Interesting info! Thx!
As the contents of the jar heats pressure forces out the air molecules in the jar, as the contents cools the pressure outside the jar is greater then inside the jar causing it to seal.
Thanks for breaking it down for us. Your a good teacher. hope all of you have a good weekend.
My mom would can juice and when weather cooled down, she made her jellys. Grape, marmalade. Etc. She also saved her wax and melted it down and reused it to seal her jars.
I truly enjoy your speaking
I love your personality
Please do not change because you explain and show what you are doing
Tried to comment for food hydrator, but couldn't find comments. Now I have so wanted to say how much as a new subscriber I appreciate your videos.
Sarah, you are such a sweetheart. Love your charm, upbeat personality. I never get bored watching your videos. Thank you for all your sharing.
Thank you so much, Kerri!
My mom is working today and wasnt here for my first time trying this...thank you so much for helping me through this
I used to do that, now I keep them in my oven on 200 degrees. My lids are on the stove in a pot on simmer. I use beet juice to make grape jelly < after cooking my beets - need to make sure you scrub all the dirt off >. Some times adding a bit of butter or lemon juice helps cut the foam. I pour jam / jelly into my warm jars. I have never did a hot water bath for them. When using jars that are not canning jars, I have used warm wax like my Mom & Gramma have did. Stay safe & take care of you all. Thanks for sharing eh :))
So glad your canning videos promote safe canning, no shortcuts! Good for you!
Oh my goodness, I’m very much a beginner I am so INCREDIBLY THANKFUL For this, and for you Sarah. I’m hoping you have more beginning/skill learning videos for pressure canning. Thank you thank you
Even when I've made small batches, I used my cold pack canner because I thought the jars had to sit on a rack to keep the jars from being directly on the heat sourse. I'm so glad to know I can use my stock pot.
So there was no rack in the bottom, just set them in the pot?? Newbie here
I can't express how much I appreciate this video! I've always wanted to learn to can and have been extremely intimidated and apprehensive about starting. Mostly the fear of things blowing up in my face has kept me from diving in like I normally do on other projects. After watching this, I feel that this will be a great starting point for me, so thank you Sara! I love you guys!
Dear Sarah, I have read SO much about bottling, but never thought it was something I could do. All I have done is jam the old fashioned Scottish way - which does not involve any of the water! I make yoghurt & bread, but freeze any garden surplus, usually made into passata or sauce, or just chopped veg in meal sized bags. Now? Now I’m going to be a bottling queen! You explained it clearly, carefully and sensibly. You also pointed out WHY those quirky little steps were necessary. Thankyou Sarah, as they say here in New Zealand, you are so special your blood is worth bottling! I will let you know how I get on - I have about 20kg of red, yellow and purple tomatoes to start on in the freezer.......🍅🍅🍅
I was taught to be afraid of canning due to the dangers of it. Now as an adult, I have wanted to can for years but had no one to show me how. Thank you for this series. My kids will love the jelly that is in their near future.
I always loved grape jelly when I was younger. Once I got a little older, my fave became strawberry preserves. I don't really like grape anymore lol. My favorite canning recipe for jellies is the jalapeno pepper jelly. I love that recipe! 😊
You are doing a terrific job with this canning series. We have been on our homestead for almost 3 years. We are doing lots of canning. You will be getting a package from me in the mail soon......just a thank you for all the teaching you do. We will be putting your rabbit series to use soon. We are trying to become as self sufficient as possible. Have a great day!
+debra oster Thank you, Debra! It's so good to hear that our hard work on TH-cam and on our homestead is really helping people.
Have never used bottled juice. We are lucky to have lots of grapes available to us here in Colo. in our area. Love to make jams and jellies! I keep my jars in an oven set at 180. Take them out two at a time. This just eliminates that extra pan on the stove. Have done this for 50 yrs.
Glad you are teaaching the right way to make jelly. Unfortunately some on youtube are teaching people to open kettle jelly and tomatoes without warning about the danger of false seals that can fail later before it is used. Thank you.
Hi Sarah! I've been binge watching lots of yours and Kevins' videos lately, I really enjoy the animals and the garden and now this nice and easy canning video. You are very good at giving instructions and I appreciate the time you both have taken to make videos to educate us ... I have learned alot from you both and I just enjoy your honesty and openness about everything you're sharing. Thank you for keeping me entertained during quarantine round 3 :)
So happy Hope has adopted the little calf. She’s a great momma.
Thanks for all your informational videos. Your stove was beeping and I was running around my kitchen looking for something I left on. Than I sat down and started to laugh. Love all your videos, bless your family!
You are a great teacher. This is my 2nd time canning. The first time was a flop, I saw your TH-cam in canning for beginners and tada 🎉 peach jelly. Thank you so much for your help.🍑
Sarah this was a terrific video! Thank you for going through it step by step!!
You did such a wonderful job! Thank you for encouraging us all to preserve our own food! Thanks for sharing!
Okay....I am going to take that leap! This video has dispelled all my fears! Thank you so much for taking the time to share your time, knowledge, experiences and advice 🙏 and for being such a great cheerleader 🤣🤣 God Bless you!
When I was little (1950's), the foam skimmed off the jelly was my sweet treat.
You are a wonderful teacher. Thanks so much!
I would also like to add about the rim, it is essential because it can cause a false seal. Also it is not recommended to stack your jars because the pressure can cause it to loose it's seal on the bottom jar over time. Thank you! I look forward to learning from you.
Like the ends of homemade bread, the Jam/Jelly foam is a much sought after treat in my home!
You gave me the confidence I needed to can my first dandelion jelly. I have always wanted to do this! Thank you so much!
Great info and wow, your energy! 9:30 at night and still going strong.
Your a wonderful teacher!
Thanks so much Sarah for doing canning episodes! Love you guys!
oh my, just watched, you never throw away the foam. Put in a dish and spread it on some toast. So yummy!
Thank you very much! you took the mystery out of canning for me, which has kept me from even getting started!
Thank you Sarah that's going to be my first thing to try I'll let you know how it turns out thank you I'm going to love this canning series cuz I've never done it before
Such an informative video. Juicers are wonderful! Brings back memories.....especially of juicing Concord grapes by the bushel! Such delicious grape juice to jelly. They are worth their weight on gold. Enjoy your juicer.....you already do!!!!!!!! Glad you are feeling better. I am so glad you were strong and healthy. Happy 4th of July🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸
Thank you, Sarah. I really like listening to all your videos, especially canning.
You are such a great teacher! I have been afraid of doing this process for years. Now it's time to play the video for the second time and get that jelly made. Thanks!
Hi Sarah! Thank you so much for making this video series. You gave me the confidence to try canning! Thanks to you and some other homesteaders/gardeners, I have planted more vegetables and flowers than ever! I have an abundance of Hungarian Wax peppers so I decided to make a pepper jam. I also tried your cowboy candy the other day but didn't have a big enough pot to can. I was able to get a nice deep stock pot and rack at Goodwill for a great price. Thanks so much to you and Kevin for your videos!
Thank you for this!!! I love how you go step by step and explain it all! I wish there were more videos like this!! My mom has helped me last year but my dad was diagnosed with ALS and he is fading fast 😢 she always did half with me and always set up the canners and we did the recipes together. This year I have put everything off because I'm so nervous I will forget something!! AND I've never set up the canners and have no clue which needs what! We have a water bath and a pressure canner but I'm clueless on how much water and heating everything! This is sooooo helpful!! 😍
Sarah, thank you for showing how to can!!!! My mama used to can our food we grew on our land. I was young, but remember her doing this.
Thank you for this video! Just made grape jelly! My ohana loves grape jelly. It’s can get expensive to buy all the time, especially here in Hawaii! I enjoy watching your videos, very inspirational, very educational! Great work that you guys do has inspired me to do more like this and gardening!!!!!! Mahalo and God Bless you and your family!
You're a great teacher! 👍
Thank you Sarah for bringing back loads of memories with making jams. I have made lots of different types of jams, chutneys, pickles. Your eldest daughter is your double! God Bless. From North Wales UK
You are a natural born teacher. Good job!
Thank you! We are now living on our homestead property! Too close to winter but looking forward to begin canning! You made the process to make it easy to understand!
Fantastic video, as someone who has never canned it was helpful and informative. Thanks for a great video.
I’m so addicted to your videos!! Thank you so much for the knowledge you share!
If I may suggest to add a table of contents with time stamps in the description. Would be helpful for reference later
I made watermelon jelly one time it was so good I'm going to make it again and cantaloupe jam
Wow... watermelon and cantelope sounds good. I will have to look that up! Thanks for the tip.
Though I am not a "raw" beginner canner, this was a really good video. I did not know that the rule had changed on the lids. Thank you for what you do and for sharing such great info.
Thanks so much Sarah, I have tons of grape juice from my senior boxes and now I can make jelly....which my family loves.❤
Ms Sarah love your ideas happy spend safe excellent. Now I've put up many a jar of jelly. Nevermind cold pack canning as long as it's good and clean and all good and hot never had to all nite long you hear pop pop never lost any mite sa e some propane be blessed safe and happy
Great video. I loved helping my grandmother can. On of my favorites was her sweet relish!
Thank you for this series. I'm a new canner and you make this so easy to understand.
I have learned so much watching your show.Thank you
Excellent video for beginners like me even though my mom tried to show me a few things. I'm going to try making some jelly this week! Thank you Sarah and God bless you.
You are so good at explaining things!! Thank you!
I was today years old when I learned you can (should?) remove the rings once sealed to prevent rust...never heard this being done before!
I am a seasoned canner, but this was very refreshing to watch...awesome job!! I love every video you have...
Omg thank you for this series I was so nervous to start.
Sarah, I have always wanted to learn how to can!!!! My mother used to can food when I was a child. However, I have been scared to try. You make it look SO much simpler than I thought it would be!! Thank you for showing how to make simple grape jelly!!! I feel less afraid and am going to give your recipe a try. And of course purchase the Ball blue canning book!!!
I learned from the Ball company Canning books I had. I canned and froze all of our fruits and veggies for years! We never needed to buy from stores.
Try squeezing lemon on your breaded pork chops. With broken glass or plates, you can use them as tile for an art project. Also, to get texture when painting, try throwing some sand or grass into the paint. As always, Chris Bitonti
I have always wanted to can but I'm so afraid I'm going to give someone botulism. I have enjoyed watching all of your videos so far, so I am going to check out this whole series and maybe give it a try. Thank you so much for these lovely, informative, and well planned cooking videos. Both you and Kevin have seriously renewed my zeal for my family to live as traditional as we can.
Wow - You're good at this teaching/instruct thing.
My mother canned jelly by the hundreds of jars, vegetables too. She would save the foam and after it set, we used it on bread.
good day Sarah !! i so like this canning series your doing on canning 101 and i'm following along with you so i will be making this sometime this week !!
Just made my first batch of Jelly! Thank you so much..
This was a very clear easy to follow demo. How do you know what items being canned need the rack between the bottom of the pan and the jars?
Thank you!
Thank you for this as a reminder. Unfortunately ive burnt canners up since ive onky have electric burners in an Apt. So i had to get Ball electric canner. Its pretty good.
Thanks for sharing
FABULOUS!!! You are wonderful! THANK YOU for sharing this as I am hoping to soon begin canning for the first time!!
Thank you for this. I am terrified to can but I want to sooo badly
I have added a bit of real butter in just before taking off the heat for about 35 years and it prevents foam.
I do can and I love the way you did your video. I wish I had gotten to see it when i started. :)
I Love my BALL books. ! I have that one you have and others. I have some big ones that are fairly new as well and i have some OLD ones . Its neato to compare the recipes etc.
Thank you for sharing. God bless.
back in the 70's I learned to make bread and jelly there was no canning bath we pored paraffin wax on top to seal the jelly then put the lid on
Thank you for this series.
Notice you did not put a rack or teatowel in bottom of canner. I watched another canning vid which said to do that. Is it not necessary? Your step by step ‘show’ is so great. Thanks.
It is recommended that you use a rack or towel on the bottom. I have never done that and haven't had any problems. But, there is a first for everything.
Sarah thank you so much for teaching us how to make jelly and more. I'm so excited to learn this. I actually have the things we need to make it out on my counterright now and have washed the lids and rings so far. I plan to have your video up on my counter and go through the steps with you in the video. I have a question. Can you double this recipe? God bless you!
Oh, I am from Missouri. I was born and raised in Independence. My son lived in Springfield for a while. My Aunt had a farm in Camdenton and we used to go to the Lake of the Ozarks for boating and for an all around good time. I miss it!
Thank you so much for your well explained process, love your channel .....
Very good video thank you .you covered all the bases ..but one thing I stress to anyone when I'm showing them how to can is when the jars are in the canner not to let them touch because the boiling can cause a jar to break by constant clacking together.If I use a pot that is only holding a small amount of jars ..I sometimes will put a cloth on the bottom of the pot to keep the jars from moving against each other.have you found that you have had to do that ?
Great information!!!
My mom keeps the foam in a bowl and we use it up.. it spreads nicely.
I canned some salsa today and water bath worked just fine. Then I did diced tomatoes and a couple of the lids raised up. 1 in one cooking and two in the second cooking. Haven't water bathed much but what's wrong.