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!
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
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!
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!
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!!!
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!🤣
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.
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!!
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?
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 :)
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 :))
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.
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.
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!
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.
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! 😊
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 !!
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
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.
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!
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!
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.
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
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.
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 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!
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.
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
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!
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!
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!!!
love your videos you make a great teacher ! Tried sprouts in a jar this week from your video and looks like jam or jelly may be in my future .. wish me luck
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🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸
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.
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.🍑
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.
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
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!! 😍
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!!
![[ไฮไลต์] ฟุตบอลชาย ญี่ปุ่น vs ปารากวัย รอบแบ่งกลุ่ม | โอลิมปิก 2024](http://i.ytimg.com/vi/X_BeGaAv1oM/mqdefault.jpg)
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
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.
I just so happened to have bought that book on Amazon a few hours ago! Now I'm more excited to get it!
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
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!
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!
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!!!
If I may suggest to add a table of contents with time stamps in the description. Would be helpful for reference later
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!🤣
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.
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!!
When I was little (1950's), the foam skimmed off the jelly was my sweet treat.
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?
Thanks for breaking it down for us. Your a good teacher. hope all of you have a good weekend.
Your a wonderful teacher!
You are a wonderful teacher. Thanks so much!
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!
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 :)
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 :))
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.
My mom is working today and wasnt here for my first time trying this...thank you so much for helping me through this
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.
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!
Thank you for this series.
Sarah this was a terrific video! Thank you for going through it step by step!!
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.
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 did such a wonderful job! Thank you for encouraging us all to preserve our own food! Thanks for sharing!
You are so good at explaining things!! Thank you!
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.
You're a great teacher! 👍
So glad your canning videos promote safe canning, no shortcuts! Good for you!
Thank you, Sarah. I really like listening to all your videos, especially canning.
Thanks so much Sarah for doing canning episodes! Love you guys!
AWESOME video ! Thanks for All the Info ! Can't Wait o get Started !
Great video. I loved helping my grandmother can. On of my favorites was her sweet relish!
You gave me the confidence I needed to can my first dandelion jelly. I have always wanted to do this! Thank you so much!
I’m so addicted to your videos!! Thank you so much for the knowledge you share!
Very well done, I think you covered everything that needed to be said. I really like ya'lls channel.
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.
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 !!
So happy Hope has adopted the little calf. She’s a great momma.
FABULOUS!!! You are wonderful! THANK YOU for sharing this as I am hoping to soon begin canning for the first time!!
Thanks so much Sarah, I have tons of grape juice from my senior boxes and now I can make jelly....which my family loves.❤
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
I am a seasoned canner, but this was very refreshing to watch...awesome job!! I love every video you have...
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
Thank you for this series. I'm a new canner and you make this so easy to understand.
Thank you very much! you took the mystery out of canning for me, which has kept me from even getting started!
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!
Great info and wow, your energy! 9:30 at night and still going strong.
I have learned so much watching your show.Thank you
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!
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.
Just made my first batch of Jelly! Thank you so much..
Wow - You're good at this teaching/instruct thing.
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
Making this today. My first time canning :) Love your videos!!!!
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.
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!
Like the ends of homemade bread, the Jam/Jelly foam is a much sought after treat in my home!
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!
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.
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
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.
Fantastic video, as someone who has never canned it was helpful and informative. Thanks for a great video.
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!
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!!!
love your videos you make a great teacher ! Tried sprouts in a jar this week from your video and looks like jam or jelly may be in my future .. wish me luck
I truly enjoy your speaking
I love your personality
Please do not change because you explain and show what you are doing
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🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸
I just love these videos, I just want to start canning now!!!
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.
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.🍑
Thanks Sarah!
Thank you so much for your well explained process, love your channel .....
Omg thank you for this series I was so nervous to start.
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.
I absolutely love your videos!
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
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!! 😍
oh my, just watched, you never throw away the foam. Put in a dish and spread it on some toast. So yummy!
Thanks for sharing
Great information!!!
Great job !
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!
What a great video. You explained the process so well. You have a new subscriber!
I love your videos. I learn so much!
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.
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!!
Awesome!!
Thank you so much for this!
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.
Great teaching video!
Great video
You are a natural born teacher. Good job!
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.