Great video Heidi I agree totally Here in Australia I use your American style canning for low acid foods Never been sick because I believe canning it right to directions works to keep you safe However my mother in law and all her friends waterbathed meats fruits veggies every year because it was the only method taught in Australia before the 1980’s There was no history of sickness in those families and they waterbathed for 30 /40 years on average I don’t do this way because we have been educated better here and we now have access via the internet to buy Ball and Kerr jars etc But these ladies proved that the risk is low even when they were doing it the unsafest way We all go through the fear of botulism ...I did when I started But now I am stress free because I had read the same reports you spoke of and I do it right. God is good ALL the time.Thanks Heidi for helping us and educating us as usual.
Before I got a pressure canner I canned chicken in my waterbath canner. I wanted to do other meat though, so I got a big pressure pot, for those big batches of beef (now we can't get beef this year lol), but I'll do some chicken, just feels better to pressure can meat.
Yes I’ve heard the Amish have good cookbooks Here in Australia we are a little backward in the homesteading side compared to you guys but we are catching up👍
@Homestead Aus, I agree. Thank you for sharing. I was born and grew up on a little farm in Poland right after the WWII. All meats were canned/preserved in glass weck jars (with rubber seal), in a water bath. No one ever even heard of pressure cooker. We ate it on almost everyday basis and never would even occur to me, that one can get sick. I do it now with a method that is little more involved, but I do not use pressure cooker: quart size jars I keep on a slow simmer for 90 minutes (7 to a pot), cool it completely, (overnight in most cases), and simmer again the next day for another 90 minutes. They keep very well for months, matter of fact, last week I used the last one with pork from June 4th 2016. I also remember ripping a carrot from the ground, hardly cleaning it against my pants, eating it for a snack... ...nowdays, most people will faint at the prospect of "BACTERIA" and shovel disinfection tissues down to my stomach...to make it "SAFE"... :))
Thank you thank you thank you for your comments from Australia! I agree and this makes me feel so much better. Fear has been a barrier for too long. God bless all of our food and efforts.. and our hands ❤️
@White Board Gematria raw chicken parts pint size time90min Quart size 120 min. Pack jars up to neck, add 1 teaspoon salt per quart, fill with water. Fill waterbath canner 3 fourth high and bring to boil with open lid. When it is boiling cover and time it. I do not know if it is anywhere because it is NOT recommended in the USA. I got the times from an older canning lady, they did chicken all the time. Not other raw meats though! Since I got a pressure canner I use that though. I can do more jars at a time.
I'm one of those 'fraidy cats. Always worried about food poisoning. You convinced me to try dehydrating foods. Been doing that this summer. Now, you convinced me to try pressure canning. Looks like next year I'll have to expand my garden. You are changing my life.
@@chevypreps6417 You got me. I'm still a fraidy cat. I only got as far as setting everything up to can green beans. Had a question I couldn't answer and stopped. I still have really good intentions and a deepening urgency.
@@nancydb1390 I totally understand yesterday I threw out some pinto beans that I canned about 4 months. So I re-canned 4 cups of beans into pint jars. I think we have to first of get good enough with the canning process that we feel comfortable eating the food. Once you cross that hump I think you are home free. Botulism poisoning is very rare in this country. I you listen to someone who has survived the Big B. You realize that is the last thing you want to experience. Best of luck to you.
I love your shows very informative. I'm 82 and had a stroke at 61 rt side I bought the brake bleeder and have no strength in my hand so had to buy a food saver . Been canning since I was 17 never even thought about botulism. I watch TH-cam on have canned things I never thought of before. Bless all of the women who put these programs on . My mother gave me her can when I married I still have it .
I haven’t canned any food but my grandma ,mom and aunt did canning when I was growing up ! I hope to get started this year !!! Thank you for the great information !!!
Thanks Heidi..you will never do enough of explanations concerning canning..and yeah sometime i think i might be too afraid..but it is true that I don’t have a garden like you do with all good stuff..but i can once in a while get organic vegetables in stores... and would love to do canning .,.thank you very much for the others....👍🏽🌹🥂
Honestly that's why I've never learned how to can cause of the fear of killing someone. That's all I heard about when I talked about canning. So I was like nope not going to can. But as I've gotten older I've really wanted to learn. So glad I found your channel and this video thank you so much!!
I have canned 50 years and I've done it all. vacuum sealed, water bath, and pressure canned. I have opened green beans that were 15 years old and they were good. My brother got a can over 25 years old from someone and he said they were still as good as when canned. I think it depends on how good they are canned and where stored. It's good to have a can house that's partly under ground.
Thank you for sharing this! I think I am going to put together a video down the road with comments from this one so I can share testimonies like this to go along with this video as not every thinks to take time to read through comments or simply do not have the time to.
@@RainCountryHomestead I appreciate your video, and I can tell that your honest because you didn’t throw in a couple, “they have it on Amazon for this much, just go there and buy.…” for self-interest promos. I’d rather pay extra and support smaller companies then buy from Amazon (personal principle) like with the Brake breeder. Thankyou for showing how to use it ! G-d Bless ; )
Hi. My two pennies worth on placing an oxygen bag in a vac sealed jar. After evacuating ALL the gasses from the jar with the vac sealer, the food can give off more gasses over time. These gasses might cause the seal to break or open causing you to THINK that it was a failure of the vacuum method. So by placing a small oxygen absorber in with the food you can not have that possible problem further down the line. Cheers.
I have been studying up on canning on youtube for the last few days. This has been the best video yet for telling me what I really need to know. Thanks.
Preventing botulism from stored foods is as simple as preventing fires. With fire, you break any one of the necessary 3 parts: fuel, oxygen, ignition. To prevent botulism, you break any one (or more) of the requirements for the growth of C. botulinum. These are moisture, low acidity, little to no oxygen, and ambient temperature. Put another way, you can dry your food, acidify it, oxygenate it, heat it above 250F for a long enough time or cool it below 38F.
I have lived a very long time and have eaten home canned food for much of the time. My ex husband was struck by lightning but I have never known anyone who got food poisoning from home canned food. Most of the food was done in a water bath. You seem to know what you are doing so I don't see any need to worry about you and your family.
I can't believe anyone is scared of making/storing their own food. If they saw what went on in food manufacturing they would can their own food all day long. BUT I'm no longer going to celebrate any event with corked champagne, screw-off lids for me! lololol
Excellent information Heidi, excellent demonstration also. I have been canning only a few years now and loving it with my 921 all American canner, it’s the best, not too big not too small. Also I do use oxygen absorbers when jarring up flour, and dry milk powder they work extremely well and no vacuum sealer needed, I use one 300 cc Per jar no matter what size. I was really afraid to use my pressure canner at first as well, it just sat in my basement and I looked at it LOL. I guess one other tip that I would give everyone starting out is to have a clean environment when you’re canning, wash clean sterilize everything every time no matter what it’s easy insurance that nothing would go wrong, no botulism going in and nothing coming out. Thank you so much and God bless
I use the oxygen absorbers when sealing up 50 pounds each of flours and grains in mylar bags that are also stored in gamma seal lid buckets. They are great for that. I prefer to vacuum seal in jars because it saves me having to buy as many oxygen absorbers. Besides, I bought a pack one time that was totally useless right out of the bag! grrrr!
@@RainCountryHomestead First of all, I want to thank you for responding, not many on YT comment back to their subs, so thank you. Great idea on the Gamma seals too. I also bought some O2 packs that were duds, that PO'ed me too. One thing to check for as time goes by is the seal on the mylar bags in the buckets, I have had them leak, and upon further investigation, I found that the creases that were created in the 5 mil bags developed tiny pin holes, so now I check every bucket, every month. Question for you, do you store wheat berries? and if so what kind and where did you get them, I'm looking to store some and get a grain mill too, thank you so much for what you do, Love your channel!
@@ALPHAJACK78 Good info! Thank you Jack! I do store wheat berries and have got them from various sources. It has been frustrating because just when I find a good source for a good price, they either stop carrying them or up the price considerably. I was getting the organic hard white wheat berries from Honeyville for awhile. Next ones I buy I believe I will get from Azure Standard
WOW you are a wealth of knowledge. Thank you. I am just getting started with preserving foods. I have been been dehydrating foods for a few years now but don't preserve for long term usage. I did just buy my first foodsaver vacuum sealer which was not cheap. I will mainly use it to vacuum foods to keep fresh in my fridge and for freezing meats/foods.
Hi Heidi, Wow!! Great discussion. I learned so much that I did not know before (...thank goodness we don’t drink...champagne corks are dangerous!). I love your energy and passion for keeping us all well informed. You’re the best!! Love you, Mary❤️😘❤️
@@RainCountryHomestead - Me too!! But I love that fact because it really puts everything into perspective when it comes to home food preservation. I am so with you!! And BTW - I LOVE LOVE LOVE that you introduced me to the break bleeder!! Genius!!
Mine quit sealing too. I fixed it. All you do is take two lids. Put one on the jar, then put the other one upside down on top of it. Put your sealer on and it'll seal every time. Been using my foodsaver for years that way.
Save the oxygen absorbers for mylar bags or cans you don't vacuum seal with the food saver. Instead for dehydrated food throw in a silica pack to absorb moisture and then vacuum seal the jar.
@marthale7 Vacuum sealing a jar removes AIR. But not Oxygen. There will still be some oxygen in the jar after you vacuum seal it. Therefore, it is best to toss in an oxygen absorber, and then vacuum seal.
Yes, I keep looking at my canners, as I go into the kitchen.😂 It’s been mostly busyness though. I bought a Pry-a-Lid lid remover the other day. My nails aren’t as strong as yours so, I won’t be pulling the lids off with my finger nails. I have been dehydrating day and night though. Whether it’s vegetables or fruits, I just keep going. I actually buy the freeze dried fruits from the Dollar Tree. I like the way the fruits turn out and I can get apples, strawberries, mangos sometimes. They were great to have to mix into my oatmeal in one if those tiny crockpots are work in the morning as, no refrigeration is needed. The strawberries are addictive so, I sealed up the jar today to keep my hand out of it. The list of things I’m canning just keeps growing. I canned Brussels sprouts overnight and I’ve done some spinach, which I have to continue to do since it diminishes so much, it’s hard to fill the jar with it. The only time I’ve actually seen botulism in my life is a can of cat food, at Walmart and I asked them to toss it. In a few short weeks, I’ll have a lot of canned items, whether they be by dehydrating, pressure canning or just buying a few freeze dried fruits.
I rarely use my fingernails to open jars and even then it is only will vacuum sealed goods, those are easier to open. I usually use a bottle opener with all my lids and that is the only thing I use on my pressure or water bath canned goods
Rain Country I also use a Snail canister for vacuum sealing as, I couldn’t find a regular mouth topper/sealer at a decent price a few weeks ago. But, the good thing about the Snail canister is that it will allow me to also reuse commercial jars for dry storage that don’t fit either the regular or wide mouth openings. Like if I buy a small jar of olives, with the button top? Yes, I can reuse and re-seal it.
You ROCK, lady 😉 That break bleeder is the best item I ever bought! Gotta buy more canning jars! BTW, in germany waterbath canning is done at different temps for different low acid foods, hardly anything gets "boiled to death" 😂 and the water does not cover the lids - and imagine: no botulism either!
Can you please share with us how you process your tomatoes before you dehydrate them. Thank you for all this amazing information. Until this year I never realized that many edible weeds and plants, such as dandelions, continuously produce leaves and flowers as they are picked.
I'm drying cabbage leaves. Our cabbage didn't do very good this year. So I'm drying the stuff we have so I can still use what we have. Thought it would be good in soups
I have been canning food for 30 plus years and have never had a problem with botulism. When I started canning I read the Ball Blue Book of canning. Follow the directions.
Nervous! Yes...me too! My Mom canned when I was a little girl, but not meat b/c of fear. James and jelly is what she did. I'm 68, canned my very first raw packed pints of chicken today. I'm scared to death..pun intended! But they look great. I did 4 pints for practice. They are sealed, and popped. But still.....Nervous Nanny here too! Good luck dear, we "can" do this! Lol...🤗
Very important information! Thank you for dispelling the myths and doing some research to share with us. ❤️ I started canning last year and I will say it is addicting lol. It feels good to see those jars on my shelf knowing exactly what's in them and having a quick meal I can feel good about feeding my family.
I AM TRYING VERY HARD TO FIGURE OUT HOW TO PICKLE EGGS.. I BOUGHT AN ELECTRIC MASON JAR VACCUM SEALER, AND I WANT TO USE IT TO SEAL MY COOKED PICKLED EGGS. IS THAT OK?? I MEAN ISNT THE IDEA TO JUST SEAL, IF THE FOOD IS COOKED?? IDK IF I HAVE TO WATER BATH THEM? IS IT HEAT IDK😢😢
The food saver machine. Here is the planned obsolescence in almost ALL modern electronic devices. Where the power comes into the device, there is one of two devices there. One is silvery and looks like a silvery rectifier and the other looks like a flat capacitor that is either a dull olive green or dull rust in color. These are ALWAYS underrated. They allegedly keep the device from overheating. They are called "thermal resistor". Now, one can either replace with a fuse and or replace with one of a higher value. They cost about 50 cents each. And then your food saver will last many, many years.
@@sarahposey7166: Can buy them on amazon. For a non tech person, if you can solder, then it is easy replacement on the circuit board. Or find someone who can at least solder to replace the parts for you. Or, yu can buy a vauum auto brake bleeder pump that is hand operated and hook of the vacuum hoses to that and do it by hand. I do that for vacuum sealing dry goods in jars using the vacuun canning jar attachment. This way, even if the grid is down for a long time, I can still seal in jars and if carefull about popping the lids, one can reuse the lids forever. I do find the lids seal better if they and the jar are warmer than room temp, like between 130-200f.
@@sonofeloah You should do a YT video for people that do better with visual cues. However I know doing a YT video isn’t for everyone; Thus, I wouldn’t for fear of something like stage fright and having a severe speech impediment. With that said if I was to search on YT where should I search?
Now I know why my grandma thinks I'm nuts when I talk about what " they" say about canning. She said who are they lol. She taught me to can tomatoes with no water bath even.
Thanks. Useful video. Do you know the pressure that a Food Saver vacuum draws from a jar? Is it more or less or the same as the break bleeder? Thanks. 🤠
Thank you. I had bought canning supplies including pressure and water bath canners, then read about botulism in a story and got scared off canning. I did wonder if it was being put out by companies like you said, but I did feel a little paralyzed about it. Appreciate you looking up the info.
Wet foods, dry foods, water bath, pressure canning, vacuum sealing can be confusing as to which to use. Thanks for clarifying it. I would suggest using O2 absorbers for dry foods anyway because no vacuum sealer can remove 100% of the oxygen. That's achievable in outer space. Vacuum sealers at best remove about 65% of the air. There are still oxygen atoms, just not as many.
Thanks but no, I have been vacuum sealing and putting up food this way for many years and the few times I have used oxygen absorbers I find them to be a complete waste of money and utterly worthless. I have never had issue with any food I have vacuum sealed and left for as long as 7 years, even nuts and meats with fat in them
Great information! I do all of the food preservation methods that you’ve mentioned! Heidi, I’ve learned so much from you (especially your tinctures and such). Thank you mighty woman of God! Blessings.
Putting in an oxygen absorber removes the oxygen, however the atmosphere is about 80%nitrogen so a stronger vacuum and seal is created by pumping out 17-18 lbs, still the weight of the air at sea level is~14 pounds or "one atmosphere". There is less weight or depth of the atmosphere at higher altitudes above sea level. That lower weight of atmosphere at higher altitudes means there is less pressure on liquids like water and they boil at a lower temperature at higher altitudes. To reach a sterilizing temperature it is necessary to cook longer and use a lid and reach a "rolling boil" to try to reach 212* the usual temperature of boiling water at sea level.
Full jars make my soul happy! I’ve added dehydrating to my food preservation this year. I’m hooked on it! I made the Z powder this summer and made my first loaf of bread with it just last week. It was amazing! Thank you for the inspiration❤️
Now it's Sept 2020 ... Foodsaver has apparently stopped production (import from China) of the jar sealers. I bought a "degassing chamber" - 5 gallons which will fit four 1/2 gallon mason jars or 6 quart jars ... 1-2 minutes of vacuum and I can pull the jars down to -28 in Hg. The heck with the Chinese mafia.
Everyone is nervous before they first try it because we have all heard the horror stories of them blowing up (or the fear of food poisoning). When I purchased my canner, it was still a couple of years after that before I finally got brave enough to try it. I had been doing water bath for years but not pressure canning. Once I did it that first time though, the fear was gone and I was hooked! :D
Make Shure you cook it at the right temps. And yes stores play stupid. I'm a single old man. And can't eat all that's in a can.or box of cereal. Saving small portions save money.
Nice, informative video. That’s too bad about your foodsavers. I’ve had mine for at least ten years w/no issues. My stepmother refused to eat home canned peaches because decades ago (40’s or 50’s) someone died after eating some. Probably a combo of an old wives tale that spread and a canning process that wasn’t done right. I always wanted to learn canning but never had a gas stove for that constant heat. Electric cycles on and off.
I'm beginning to think you're my sister from another mister! We think alike on so many things, lol. I have been sharing similar information with people. A healthy "fear" of the process is good to keep you doing it correctly, but a fear that keeps you from doing it at all? You have to know the numbers. Yet people will trust their doctors implicitly, not realizing the numbers of deaths around prescriptions, as you said, and doctor errors, and surgical errors, and medicine interactions, etc. Likewise, what are the numbers on food poisoning from a restaurant? The CDC estimates 48 MILLION people get sick in the US each year from food borne illness and of those, 128,000 are hospitalized and 3,000 DIE. We are far more likely to die from any other kind of food poisoning than botulism. How many restaurants are cited annually, even closed down, for food safety infractions, yet we still frequent them like crazy. Further... one estimate puts taking prescribed medication as the FOURTH leading cause of death!! Looking forward to watching more and more of your videos. God IS good, all the time... Amen!
Thank you for the information. I love to can. I’ve canned tomatoes & green beans. But, there’s so much more more that I want to can. I love the food that I put away. At least I, know what is in it. Stay blessed. 💐
This sounds like the 6o's here in America when the politicians pushed woman to stop canning and go to work in the canning factories. Don't forget e coli from store bought food.
I just got a food saver from craigslist to use for vacuum sealing my jars. I bought a break bleeder kit, it look very nice, but, by the 6th jar it broke. I am trying to get a refund for it. It was metal and looked just like yours. I hope I have better luck with foodsaver. Thank you for the video. I am new to canning. My mother canned all the time, but, working and raising a family left me little time for gardening and canning. Now I am retired and have time. I am learning all I can about the safety.
YOUR SO RIGHT! I must be one of the worst people for NOT listening to blogs about botulism and food expiry dates. My eyes, nose and gut tell me what is good and what is not. Hell, I use old jars from the op shop, and they ain't mason jars, just ex commercial food jars. The brand Ball, doesn't keep you safe 😂😂😂. It's a good seal, that does this. I've had five years between canning and eating foods without a problem. Also agree that home canning is safer. Even the worst home kitchens are pristine, compared to a factory environment. We don't have, hair Bugs, including maggots and roaches Moulds Dirt. A can of food, even baby food, is allowed to have so much of each of the above mentioned, in certain quantities. The worst we could have, is a pip or stem. The best is the taste and home grown food hasn't been radiated or stored for months and months.
I should still point out that botulism has no taste or smell and is not visible, which can be of concern but it is so rare such things happen and now I am seeing people use it as a far tactic for EVERY thing! ugh
Late to the video but its crazy your foodsavers dont last but a few years. Ive had mine over 10 years and use it heavily; I have only just 2 weeks ago had to replace the gaskets.
That is cool but I am glad actually. Especially since I have been working on reducing my use of plastics for food storage and I am happy I do not need to keep buying those crazy expensive bags. Jars may cost more up front but most of mine I have got second hand or for free and I can use them again and again. For better for food storage than plastic
@@RainCountryHomestead understandable. I buy wevac brand bags which work well and are significantly cheaper. 11"x150' roll is $29 on Amazon and will last a very long time, I also make an effort to wash and re-use bags I didn't think about reusing them when I first got the machine until I was reading the manual or something one-day and saw that foodsaver recommended reusing bags. We buy meat in bulk so it's easier for us to process and vacuum seal a couple hundred pounds of meat then freeze it. I do want to try canning jams and such, I will probably move to canning a lot more things after that. I will be watching a lot of your videos to learn about how it is done so thank you for going into detail in your videos.
Thank you for another great video - I could never get the standard lid to seal either, I was using a hand pump, so, have since ordered a brake bleeder - great advice once again!
Two questions. Well, maybe three. If you're making something like bone broth, how do you can it? How long would you say it can sit in the fridge after canning (or freezer)? And, if you're going to freeze it, would vacuum sealing work for that? (Realizing you're not a fan of vacuum sealers)
I vacuum seal MANY things, I just do it by hand. However, with broth, I freeze and do not vacuum seal because I do not want my jars to break in the freezing process and you can pressure can broth and no need to freeze or store in the fridge if you do that th-cam.com/video/kYJ9TF3dCC4/w-d-xo.html
There are videos from a woman who is a sort of specialist on this topic here in Germany, pressure canning is uncommon here and water bath is more they way it’s done. She explains botulism in a most thorough way and the videos are available with English subtitles (press the cc button). “Steffi kocht ein” is the channel. “Botulismus und einkochen” is the name of the videos, 2 parts.. I can only recommend as I feel now absolutely reassured and awake to a topic that scares many. Not me anymore. ❤
@@Bluegrass-Lawncare-LLC I don’t know if it’s a big thing compared to other western countries, but I do think it is growing again in these changing times. Normal metal lids on simples glasses, like what you buy your preserved food in from the store are common especially for jams and such. We have a system called Weck here for preserving, with glass lids as well as glass jars with a gasket between and some clips. It’s a very nice system 👍🏻
Thank you for posting this. I wish someone would break this down in English on youtube, but the auto translate subtitles are fine and her scientific explanation was excellent. The fact that botulism spores start dying off between 90 and 100 degrees celsius (boiling water) and the LENGTH of time you process it matters is important. This is should help ease a lot of minds 🙂
Wow excellent video even though I do not can. I love the comparisons on death and the statement about purchasing companies crappy products as that is so true.
@RainCountry I have a question ... First of all, I LOVE your videos!! I've watched a Lot of them already!! 😍 Anyways, I made a Turkey Pumpkin Chili recipe on Tuesday, this week. It's now Saturday. Is it too late to can it into quart jars? There is no milk in it. Basically, chicken broth, pumpkin puree, kidney and pinto beans, red peppers, ground turkey, and spices. Thanks for your help! 🙂
Thank you for your video. My grandmother and Aunt used the water bath method, as they didn't have pressure canners. They passed away in their mid 90's. I'm a new canner, but have dehydrated far longer. Because of being a canning rookie, I watch those who are far more experienced. I don't always trust many of the government. I've received about 3 or 4 different elevation level numbers. They can't seem to get it together. So ... watch/trust those who are hands on, more experienced. Again, thank you.
Thankyou for addressing the issue of botulism. Well done. If you take the time to learn the proper ways of preserving food, especially using pressure canners you can safely feed yourself and family. Sometimes I’ll here someone say “aren’t you afraid to get sick” I will refer them to your video. Thankyou.
not 2, but 24 people die annually from being hit by champagne corks, usually in the face at weddings. That's sure to leave rich people quaking in their leather loafers. Enjoy your drinks responsibly, folks.Jun 30, 2017
What an informative and inspirational video. You made it very understandable for those with questions. I use all 3 methods myself and enjoy putting up as much food as I am able. I have learned so much from you and always look forward to your next videos. I am working on some vinegars and extracts because of your teaching. Thank you much 🤗🙏
The old canning measures of people getting sick or dying from bacteria in non pressure foods…..(that should of been pressure canned) is b/c….IMO….is because they ate it faster than we do. I doubt the food sat on the shelf for months, or years. Now, people are canning and leaving on the shelves for months and years for the SHTF coming. It’s best to eat your pressure canned foods quickly or within months. And, we’re more educated today too. We know better. Anyways, that’s my two cents for what’s it worth. I’m new at canning and don’t know squat….Lol….And I just finished my very first ever pint jars of raw pack chicken. Wish me luck. Love your shows dear 🤗
Excellent Video/info Video and you're so right..Easy to do, just follow some basic rules, practice good hygiene when prepping/canning foods - Due diligence on your prepped foods to insure all seals remain good! Everyone should have a pressure canner!
Remember once you've canned and they have sealed, remove the rings. Do not stack jar directly on jar lid. Put them back in boxes and stack boxes, if needed, this will give enough room if they offgas and unseal.
Those are basic rules but you can stack and put the rings back on if it is done properly. I have a video showing how and why I do either of these. Most such "rules" are not hard and fast nor apply to all situations.
Thanks for the statistics for a reality check to put things in perspective. It reminds us that certain groups DO use scare tactics to blow safety concerns into the paranoid side of the pendulum.
I got dehydrate packs like you find in some pill bottles. To put in my vacuum seal jars and bags. I live where it is very humid and I just want to be sure they are dry. I got them from Amazon, they can be redryed after used and they charge color when used and need to be dried.
That is crazy that your foodsavers have all busted! I’ve had mine for 12 or more years and never a problem!! How long does brown rice keep in vacuum sealed jars? I need to get mine done before the rice gets stale!
I don't vacuum seal rice or grains. While I do have 50 lb mylar bags of grains sealed up with oxygen absorbers and stored in gamma seal buckets for long term, I have rice and other grains I just keep in unsealed bags in buckets for immediate use. They often go many months and up to a year like this and are still good.
I did some home grown pickled jalapeño. I did the equal parts of water, vinegar, pickling salt. I made it on a Monday and put in a mason jar with lid. Didn’t water bath or nothing. I left it on the counter until Wednesday night and placed in the fridge. Is it still good or do I have to worry about the botulism?
I bought a rotary-vane vacuum pump and pull all of my dry goods down to a near-vacuum (29"). I machined a standard fitting so I could use the standard Seal-A-Meal connector.
Great video Heidi
I agree totally
Here in Australia I use your American style canning for low acid foods
Never been sick because I believe canning it right to directions works to keep you safe
However my mother in law and all her friends waterbathed meats fruits veggies every year because it was the only method taught in Australia before the 1980’s
There was no history of sickness in those families and they waterbathed for 30 /40 years on average
I don’t do this way because we have been educated better here and we now have access via the internet to buy Ball and Kerr jars etc
But these ladies proved that the risk is low even when they were doing it the unsafest way
We all go through the fear of botulism ...I did when I started
But now I am stress free because I had read the same reports you spoke of and I do it right.
God is good ALL the time.Thanks Heidi for helping us and educating us as usual.
Before I got a pressure canner I canned chicken in my waterbath canner. I wanted to do other meat though, so I got a big pressure pot, for those big batches of beef (now we can't get beef this year lol), but I'll do some chicken, just feels better to pressure can meat.
Yes I’ve heard the Amish have good cookbooks Here in Australia we are a little backward in the homesteading side compared to you guys but we are catching up👍
@Homestead Aus,
I agree. Thank you for sharing.
I was born and grew up on a little farm in Poland right after the WWII.
All meats were canned/preserved in glass weck jars (with rubber seal), in a water bath.
No one ever even heard of pressure cooker.
We ate it on almost everyday basis and never would even occur to me, that one can get sick.
I do it now with a method that is little more involved, but I do not use pressure cooker:
quart size jars I keep on a slow simmer for 90 minutes (7 to a pot), cool it completely, (overnight in most cases), and
simmer again the next day for another 90 minutes.
They keep very well for months, matter of fact, last week I used the last one with pork from June 4th 2016.
I also remember ripping a carrot from the ground, hardly cleaning it against my pants, eating it for a snack...
...nowdays, most people will faint at the prospect of "BACTERIA" and shovel disinfection tissues down to my stomach...to make it "SAFE"...
:))
Thank you thank you thank you for your comments from Australia! I agree and this makes me feel so much better. Fear has been a barrier for too long. God bless all of our food and efforts.. and our hands ❤️
@White Board Gematria raw chicken parts pint size time90min
Quart size 120 min. Pack jars up to neck, add 1 teaspoon salt per quart, fill with water. Fill waterbath canner 3 fourth high and bring to boil with open lid. When it is boiling cover and time it.
I do not know if it is anywhere because it is NOT recommended in the USA. I got the times from an older canning lady, they did chicken all the time. Not other raw meats though! Since I got a pressure canner I use that though. I can do more jars at a time.
Taught my daughter how to can cucumbers yesterday evening. Great skill to pass on to your children.
Definitely, so many have forgotten the old ways of survival
Are you talking about pickling
I'm one of those 'fraidy cats. Always worried about food poisoning. You convinced me to try dehydrating foods. Been doing that this summer. Now, you convinced me to try pressure canning. Looks like next year I'll have to expand my garden. You are changing my life.
Nancy Db Thank you for sharing that with me!
macks - Sometimes its good not to know. Just priced the canner. Whew!
Well are you still alive I hope.????? Did you survive the pressure canning.?
@@chevypreps6417 You got me. I'm still a fraidy cat. I only got as far as setting everything up to can green beans. Had a question I couldn't answer and stopped. I still have really good intentions and a deepening urgency.
@@nancydb1390 I totally understand yesterday I threw out some pinto beans that I canned about 4 months. So I re-canned 4 cups of beans into pint jars. I think we have to first of get good enough with the canning process that we feel comfortable eating the food. Once you cross that hump I think you are home free. Botulism poisoning is very rare in this country. I you listen to someone who has survived the Big B. You realize that is the last thing you want to experience. Best of luck to you.
I love your shows very informative. I'm 82 and had a stroke at 61 rt side I bought the brake bleeder and have no strength in my hand so had to buy a food saver . Been canning since I was 17 never even thought about botulism. I watch TH-cam on have canned things I never thought of before. Bless all of the women who put these programs on . My mother gave me her can when I married I still have it .
I haven’t canned any food but my grandma ,mom and aunt did canning when I was growing up ! I hope to get started this year !!! Thank you for the great information !!!
Thanks Heidi..you will never do enough of explanations concerning canning..and yeah sometime i think i might be too afraid..but it is true that I don’t have a garden like you do with all good stuff..but i can once in a while get organic vegetables in stores... and would love to do canning .,.thank you very much for the others....👍🏽🌹🥂
This was a great information,thank you.
Honestly that's why I've never learned how to can cause of the fear of killing someone. That's all I heard about when I talked about canning. So I was like nope not going to can. But as I've gotten older I've really wanted to learn. So glad I found your channel and this video thank you so much!!
I have been canning with momma since I was 15. So that is 49 years. No botulism here.
I have canned 50 years and I've done it all. vacuum sealed, water bath, and pressure canned. I have opened green beans that were 15 years old and they were good. My brother got a can over 25 years old from someone and he said they were still as good as when canned. I think it depends on how good they are canned and where stored. It's good to have a can house that's partly under ground.
Thank you for sharing this! I think I am going to put together a video down the road with comments from this one so I can share testimonies like this to go along with this video as not every thinks to take time to read through comments or simply do not have the time to.
@@RainCountryHomestead I appreciate your video, and I can tell that your honest because you didn’t throw in a couple, “they have it on Amazon for this much, just go there and buy.…” for self-interest promos. I’d rather pay extra and support smaller companies then buy from Amazon (personal principle) like with the Brake breeder. Thankyou for showing how to use it ! G-d Bless ; )
Hi. My two pennies worth on placing an oxygen bag in a vac sealed jar.
After evacuating ALL the gasses from the jar with the vac sealer, the food can give off more gasses over time. These gasses might cause the seal to break or open causing you to THINK that it was a failure of the vacuum method. So by placing a small oxygen absorber in with the food you can not have that possible problem further down the line.
Cheers.
Thanks for sharing that :)
Love your channel, thanks for all the information! Nancy from Canada
Great video! I'll be sharing this with my scaredy cat friends. Thanks as always!
Donna's Home Place TN haha 😂 😀
I have been studying up on canning on youtube for the last few days. This has been the best video yet for telling me what I really need to know. Thanks.
I am so glad it was helpful :D
Preventing botulism from stored foods is as simple as preventing fires. With fire, you break any one of the necessary 3 parts: fuel, oxygen, ignition. To prevent botulism, you break any one (or more) of the requirements for the growth of C. botulinum. These are moisture, low acidity, little to no oxygen, and ambient temperature. Put another way, you can dry your food, acidify it, oxygenate it, heat it above 250F for a long enough time or cool it below 38F.
Thank you, this is really useful and specific information. Along with other info in this video It gives me what I need to make some good decisions
I have lived a very long time and have eaten home canned food for much of the time. My ex husband was struck by lightning but I have never known anyone who got food poisoning from home canned food. Most of the food was done in a water bath. You seem to know what you are doing so I don't see any need to worry about you and your family.
I love canning and drying my foods thank you for more great advice and GODBLESS you all
I can't believe anyone is scared of making/storing their own food. If they saw what went on in food manufacturing they would can their own food all day long. BUT I'm no longer going to celebrate any event with corked champagne, screw-off lids for me! lololol
Excellent information Heidi, excellent demonstration also. I have been canning only a few years now and loving it with my 921 all American canner, it’s the best, not too big not too small. Also I do use oxygen absorbers when jarring up flour, and dry milk powder they work extremely well and no vacuum sealer needed, I use one 300 cc Per jar no matter what size. I was really afraid to use my pressure canner at first as well, it just sat in my basement and I looked at it LOL. I guess one other tip that I would give everyone starting out is to have a clean environment when you’re canning, wash clean sterilize everything every time no matter what it’s easy insurance that nothing would go wrong, no botulism going in and nothing coming out. Thank you so much and God bless
I use the oxygen absorbers when sealing up 50 pounds each of flours and grains in mylar bags that are also stored in gamma seal lid buckets. They are great for that. I prefer to vacuum seal in jars because it saves me having to buy as many oxygen absorbers. Besides, I bought a pack one time that was totally useless right out of the bag! grrrr!
@@RainCountryHomestead First of all, I want to thank you for responding, not many on YT comment back to their subs, so thank you. Great idea on the Gamma seals too. I also bought some O2 packs that were duds, that PO'ed me too. One thing to check for as time goes by is the seal on the mylar bags in the buckets, I have had them leak, and upon further investigation, I found that the creases that were created in the 5 mil bags developed tiny pin holes, so now I check every bucket, every month. Question for you, do you store wheat berries? and if so what kind and where did you get them, I'm looking to store some and get a grain mill too, thank you so much for what you do, Love your channel!
@@ALPHAJACK78 Good info! Thank you Jack!
I do store wheat berries and have got them from various sources. It has been frustrating because just when I find a good source for a good price, they either stop carrying them or up the price considerably. I was getting the organic hard white wheat berries from Honeyville for awhile. Next ones I buy I believe I will get from Azure Standard
@@RainCountryHomestead Cool, I looked into both of those, either way they are pricey. And also looking into a Wondermill Jr, thank you Heidi !
You're on point ma'am. 💯
WOW you are a wealth of knowledge. Thank you. I am just getting started with preserving foods. I have been been dehydrating foods for a few years now but don't preserve for long term usage. I did just buy my first foodsaver vacuum sealer which was not cheap. I will mainly use it to vacuum foods to keep fresh in my fridge and for freezing meats/foods.
Hi Heidi, Wow!! Great discussion. I learned so much that I did not know before (...thank goodness we don’t drink...champagne corks are dangerous!). I love your energy and passion for keeping us all well informed. You’re the best!! Love you, Mary❤️😘❤️
Haha, that part about the corks made me laugh out loud! :D
I'm going to a wedding this Saturday I'll be aware about those opening the Champagne ... :champagne:hahaha:champagne:
@@RainCountryHomestead - Me too!! But I love that fact because it really puts everything into perspective when it comes to home food preservation. I am so with you!! And BTW - I LOVE LOVE LOVE that you introduced me to the break bleeder!! Genius!!
Mine quit sealing too. I fixed it. All you do is take two lids. Put one on the jar, then put the other one upside down on top of it. Put your sealer on and it'll seal every time. Been using my foodsaver for years that way.
Mine stopped sealing bags too. The brake bleeder works far better and is more reliable so it is all I use. now
Great presentation Heidi!
I have been canning 20+ years now and we have never had a problem with getting sick from what I have canned 😁 love your videos!!!!!
Thank you
I put the oxygen absorbers in my dehydrated goods and vacuum seal them.
Save the oxygen absorbers for mylar bags or cans you don't vacuum seal with the food saver. Instead for dehydrated food throw in a silica pack to absorb moisture and then vacuum seal the jar.
@marthale7 Vacuum sealing a jar removes AIR. But not Oxygen.
There will still be some oxygen in the jar after you vacuum seal it. Therefore, it is best to toss in an oxygen absorber, and then vacuum seal.
How long do the dehydrated goods last in the vacuum jars?
❤️ and 💡 to all from Minnesota
I give this Lady a 5 thumbs up!
Yes, I keep looking at my canners, as I go into the kitchen.😂 It’s been mostly busyness though.
I bought a Pry-a-Lid lid remover the other day. My nails aren’t as strong as yours so, I won’t be pulling the lids off with my finger nails.
I have been dehydrating day and night though. Whether it’s vegetables or fruits, I just keep going.
I actually buy the freeze dried fruits from the Dollar Tree. I like the way the fruits turn out and I can get apples, strawberries, mangos sometimes. They were great to have to mix into my oatmeal in one if those tiny crockpots are work in the morning as, no refrigeration is needed. The strawberries are addictive so, I sealed up the jar today to keep my hand out of it.
The list of things I’m canning just keeps growing. I canned Brussels sprouts overnight and I’ve done some spinach, which I have to continue to do since it diminishes so much, it’s hard to fill the jar with it.
The only time I’ve actually seen botulism in my life is a can of cat food, at Walmart and I asked them to toss it. In a few short weeks, I’ll have a lot of canned items, whether they be by dehydrating, pressure canning or just buying a few freeze dried fruits.
I rarely use my fingernails to open jars and even then it is only will vacuum sealed goods, those are easier to open. I usually use a bottle opener with all my lids and that is the only thing I use on my pressure or water bath canned goods
Rain Country I also use a Snail canister for vacuum sealing as, I couldn’t find a regular mouth topper/sealer at a decent price a few weeks ago. But, the good thing about the Snail canister is that it will allow me to also reuse commercial jars for dry storage that don’t fit either the regular or wide mouth openings. Like if I buy a small jar of olives, with the button top? Yes, I can reuse and re-seal it.
You ROCK, lady 😉
That break bleeder is the best item I ever bought!
Gotta buy more canning jars!
BTW, in germany waterbath canning is done at different temps for different low acid foods, hardly anything gets "boiled to death" 😂 and the water does not cover the lids - and imagine: no botulism either!
I have a brake bleeder also. Great to have!
You're awesome!
Can you please share with us how you process your tomatoes before you dehydrate them. Thank you for all this amazing information. Until this year I never realized that many edible weeds and plants, such as dandelions, continuously produce leaves and flowers as they are picked.
th-cam.com/video/YdzIglZ-eps/w-d-xo.html
Thank you Heidi for sharing your wisdom, much appreciated. God Bless💕😊
nice video thanks
So glad you posted this!!!! Blessings
I'm drying cabbage leaves. Our cabbage didn't do very good this year. So I'm drying the stuff we have so I can still use what we have. Thought it would be good in soups
cabbage dries beautifully
@@RainCountryHomestead yes it is already have 2 quart
I have been canning food for 30 plus years and have never had a problem with botulism. When I started canning I read the Ball Blue Book of canning. Follow the directions.
Haven’t canned in 30 years...... nervous nanny is going in again to teach my children and grandchildren..... thank you for the refresher course 😁✌️
Nervous! Yes...me too! My Mom canned when I was a little girl, but not meat b/c of fear. James and jelly is what she did. I'm 68, canned my very first raw packed pints of chicken today. I'm scared to death..pun intended! But they look great. I did 4 pints for practice. They are sealed, and popped. But still.....Nervous Nanny here too! Good luck dear, we "can" do this! Lol...🤗
@@cbass2755 Did you survive the chicken canning session.?
@@chevypreps6417 I did!
Very important information! Thank you for dispelling the myths and doing some research to share with us. ❤️ I started canning last year and I will say it is addicting lol. It feels good to see those jars on my shelf knowing exactly what's in them and having a quick meal I can feel good about feeding my family.
Libby's Chicken Ranch I agree!
I AM TRYING VERY HARD TO FIGURE OUT HOW TO PICKLE EGGS.. I BOUGHT AN ELECTRIC MASON JAR VACCUM SEALER, AND I WANT TO USE IT TO SEAL MY COOKED PICKLED EGGS. IS THAT OK?? I MEAN ISNT THE IDEA TO JUST SEAL, IF THE FOOD IS COOKED?? IDK IF I HAVE TO WATER BATH THEM? IS IT HEAT IDK😢😢
The food saver machine. Here is the planned obsolescence in almost ALL modern electronic devices. Where the power comes into the device, there is one of two devices there. One is silvery and looks like a silvery rectifier and the other looks like a flat capacitor that is either a dull olive green or dull rust in color. These are ALWAYS underrated. They allegedly keep the device from overheating. They are called "thermal resistor". Now, one can either replace with a fuse and or replace with one of a higher value. They cost about 50 cents each. And then your food saver will last many, many years.
Great info but where do you get the replacements and how hard is it for a non tech person?
Hope you are well and get this as you posted 2 yrs ago
@@sarahposey7166: Can buy them on amazon. For a non tech person, if you can solder, then it is easy replacement on the circuit board. Or find someone who can at least solder to replace the parts for you. Or, yu can buy a vauum auto brake bleeder pump that is hand operated and hook of the vacuum hoses to that and do it by hand. I do that for vacuum sealing dry goods in jars using the vacuun canning jar attachment. This way, even if the grid is down for a long time, I can still seal in jars and if carefull about popping the lids, one can reuse the lids forever. I do find the lids seal better if they and the jar are warmer than room temp, like between 130-200f.
Get right on that great idea.
@@sonofeloah
You should do a YT video for people that do better with visual cues.
However I know doing a YT video isn’t for everyone; Thus, I wouldn’t for fear of something like stage fright and having a severe speech impediment.
With that said if I was to search on YT where should I search?
Thank you!
Now I know why my grandma thinks I'm nuts when I talk about what " they" say about canning. She said who are they lol. She taught me to can tomatoes with no water bath even.
Haha! Yep! The older generations have so much wisdom :)
Thanks. Useful video. Do you know the pressure that a Food Saver vacuum draws from a jar? Is it more or less or the same as the break bleeder? Thanks. 🤠
I have never looked into it so I do not know but I do know that by doing it by hand, you have control of the pressure yourself
Thank you. I had bought canning supplies including pressure and water bath canners, then read about botulism in a story and got scared off canning. I did wonder if it was being put out by companies like you said, but I did feel a little paralyzed about it. Appreciate you looking up the info.
Wet foods, dry foods, water bath, pressure canning, vacuum sealing can be confusing as to which to use. Thanks for clarifying it. I would suggest using O2 absorbers for dry foods anyway because no vacuum sealer can remove 100% of the oxygen. That's achievable in outer space. Vacuum sealers at best remove about 65% of the air. There are still oxygen atoms, just not as many.
Thanks but no, I have been vacuum sealing and putting up food this way for many years and the few times I have used oxygen absorbers I find them to be a complete waste of money and utterly worthless. I have never had issue with any food I have vacuum sealed and left for as long as 7 years, even nuts and meats with fat in them
Great information! I do all of the food preservation methods that you’ve mentioned! Heidi, I’ve learned so much from you (especially your tinctures and such). Thank you mighty woman of God! Blessings.
Thanks Angie :D
Putting in an oxygen absorber removes the oxygen, however the atmosphere is about 80%nitrogen so a stronger vacuum and seal is created by pumping out 17-18 lbs, still the weight of the air at sea level is~14 pounds or "one atmosphere". There is less weight or depth of the atmosphere at higher altitudes above sea level. That lower weight of atmosphere at higher altitudes means there is less pressure on liquids like water and they boil at a lower temperature at higher altitudes. To reach a sterilizing temperature it is necessary to cook longer and use a lid and reach a "rolling boil" to try to reach 212* the usual temperature of boiling water at sea level.
Full jars make my soul happy! I’ve added dehydrating to my food preservation this year. I’m hooked on it! I made the Z powder this summer and made my first loaf of bread with it just last week. It was amazing! Thank you for the inspiration❤️
Heather Fisher glad you tried that and liked it!
Oh and btw .. are you still happy about switching over to the tattler lids? Any hindsight .. re-reviews on those?
metamud good question and I should do an update video on that but yes, I am very happy with them even more now
Now it's Sept 2020 ... Foodsaver has apparently stopped production (import from China) of the jar sealers. I bought a "degassing chamber" - 5 gallons which will fit four 1/2 gallon mason jars or 6 quart jars ... 1-2 minutes of vacuum and I can pull the jars down to -28 in Hg. The heck with the Chinese mafia.
Very informative, thanks.
Awesome video.. I have a food saver and a pressure cooker. Just need to try it. Can’t understand why I’m so nervous about it 😉
Everyone is nervous before they first try it because we have all heard the horror stories of them blowing up (or the fear of food poisoning). When I purchased my canner, it was still a couple of years after that before I finally got brave enough to try it. I had been doing water bath for years but not pressure canning. Once I did it that first time though, the fear was gone and I was hooked! :D
Excellent info as usual. I do all methods, no problems so far.
Wow I just learned so much in this one video ..I will be watching more..Thanks !
Make Shure you cook it at the right temps. And yes stores play stupid. I'm a single old man. And can't eat all that's in a can.or box of cereal. Saving small portions save money.
Nice, informative video. That’s too bad about your foodsavers. I’ve had mine for at least ten years w/no issues. My stepmother refused to eat home canned peaches because decades ago (40’s or 50’s) someone died after eating some. Probably a combo of an old wives tale that spread and a canning process that wasn’t done right. I always wanted to learn canning but never had a gas stove for that constant heat. Electric cycles on and off.
Great video 👍 I’m hook and enjoy 😊
I'm beginning to think you're my sister from another mister! We think alike on so many things, lol. I have been sharing similar information with people. A healthy "fear" of the process is good to keep you doing it correctly, but a fear that keeps you from doing it at all? You have to know the numbers. Yet people will trust their doctors implicitly, not realizing the numbers of deaths around prescriptions, as you said, and doctor errors, and surgical errors, and medicine interactions, etc. Likewise, what are the numbers on food poisoning from a restaurant? The CDC estimates 48 MILLION people get sick in the US each year from food borne illness and of those, 128,000 are hospitalized and 3,000 DIE. We are far more likely to die from any other kind of food poisoning than botulism. How many restaurants are cited annually, even closed down, for food safety infractions, yet we still frequent them like crazy. Further... one estimate puts taking prescribed medication as the FOURTH leading cause of death!!
Looking forward to watching more and more of your videos.
God IS good, all the time... Amen!
Oh my gosh you're the only one who has ever said that gasket comes out when you are finished vacuuming. I thought I was doing something wrong.
Me too.
Thank you for the information. I love to can. I’ve canned tomatoes & green beans. But, there’s so much more more that I want to can. I love the food that I put away. At least I, know what is in it. Stay blessed. 💐
Right! And there is that security too of having food put up for hard times :D
Been canning for 40+ years and haven't poisoned anyone yet. Follow common rules about canning and you will be good.
Thank you so much for making this video and for everything that you said! :D
This sounds like the 6o's here in America when the politicians pushed woman to stop canning and go to work in the canning factories. Don't forget e coli from store bought food.
Vaccum sealing adds one or two weeks to wet foods if they are refrigerated. But yes, not for long term storage.
I just got a food saver from craigslist to use for vacuum sealing my jars. I bought a break bleeder kit, it look very nice, but, by the 6th jar it broke. I am trying to get a refund for it. It was metal and looked just like yours. I hope I have better luck with foodsaver. Thank you for the video. I am new to canning. My mother canned all the time, but, working and raising a family left me little time for gardening and canning. Now I am retired and have time. I am learning all I can about the safety.
YOUR SO RIGHT!
I must be one of the worst people for NOT listening to blogs about botulism and food expiry dates. My eyes, nose and gut tell me what is good and what is not.
Hell, I use old jars from the op shop, and they ain't mason jars, just ex commercial food jars. The brand Ball, doesn't keep you safe 😂😂😂. It's a good seal, that does this. I've had five years between canning and eating foods without a problem.
Also agree that home canning is safer. Even the worst home kitchens are pristine, compared to a factory environment. We don't have,
hair
Bugs, including maggots and roaches
Moulds
Dirt.
A can of food, even baby food, is allowed to have so much of each of the above mentioned, in certain quantities.
The worst we could have, is a pip or stem.
The best is the taste and home grown food hasn't been radiated or stored for months and months.
I should still point out that botulism has no taste or smell and is not visible, which can be of concern but it is so rare such things happen and now I am seeing people use it as a far tactic for EVERY thing! ugh
@@RainCountryHomestead but it causes gas, which pops the seal.
Just an fyi. In Europe they still use water bath exclusively. It is almost impossible to get a pressure canner there.
Do they boil the jars longer? Where do the get their instructions? Like we use a ball canning book. What do they have?
Thanks so much for all the great info and tips!
Kris in Orlando
Late to the video but its crazy your foodsavers dont last but a few years. Ive had mine over 10 years and use it heavily; I have only just 2 weeks ago had to replace the gaskets.
That is cool but I am glad actually. Especially since I have been working on reducing my use of plastics for food storage and I am happy I do not need to keep buying those crazy expensive bags. Jars may cost more up front but most of mine I have got second hand or for free and I can use them again and again. For better for food storage than plastic
@@RainCountryHomestead understandable. I buy wevac brand bags which work well and are significantly cheaper. 11"x150' roll is $29 on Amazon and will last a very long time, I also make an effort to wash and re-use bags I didn't think about reusing them when I first got the machine until I was reading the manual or something one-day and saw that foodsaver recommended reusing bags. We buy meat in bulk so it's easier for us to process and vacuum seal a couple hundred pounds of meat then freeze it. I do want to try canning jams and such, I will probably move to canning a lot more things after that. I will be watching a lot of your videos to learn about how it is done so thank you for going into detail in your videos.
Thank you for another great video - I could never get the standard lid to seal either, I was using a hand pump, so, have since ordered a brake bleeder - great advice once again!
Two questions. Well, maybe three. If you're making something like bone broth, how do you can it? How long would you say it can sit in the fridge after canning (or freezer)? And, if you're going to freeze it, would vacuum sealing work for that? (Realizing you're not a fan of vacuum sealers)
I vacuum seal MANY things, I just do it by hand. However, with broth, I freeze and do not vacuum seal because I do not want my jars to break in the freezing process and you can pressure can broth and no need to freeze or store in the fridge if you do that
th-cam.com/video/kYJ9TF3dCC4/w-d-xo.html
There are videos from a woman who is a sort of specialist on this topic here in Germany, pressure canning is uncommon here and water bath is more they way it’s done. She explains botulism in a most thorough way and the videos are available with English subtitles (press the cc button). “Steffi kocht ein” is the channel. “Botulismus und einkochen” is the name of the videos, 2 parts.. I can only recommend as I feel now absolutely reassured and awake to a topic that scares many. Not me anymore. ❤
Is preserving food/canning a big thing in Germany? If so do you guys also use the same jars? Ball, Kerr and Mason? Thank you 🙏
@@Bluegrass-Lawncare-LLC I don’t know if it’s a big thing compared to other western countries, but I do think it is growing again in these changing times. Normal metal lids on simples glasses, like what you buy your preserved food in from the store are common especially for jams and such. We have a system called Weck here for preserving, with glass lids as well as glass jars with a gasket between and some clips. It’s a very nice system 👍🏻
Thank you for posting this. I wish someone would break this down in English on youtube, but the auto translate subtitles are fine and her scientific explanation was excellent. The fact that botulism spores start dying off between 90 and 100 degrees celsius (boiling water) and the LENGTH of time you process it matters is important. This is should help ease a lot of minds 🙂
Sweet Mary sent me here, I am so grateful! Thank you for the knowledge that you share!!
Wow excellent video even though I do not can. I love the comparisons on death and the statement about purchasing companies crappy products as that is so true.
@RainCountry I have a question ... First of all, I LOVE your videos!! I've watched a Lot of them already!! 😍 Anyways, I made a Turkey Pumpkin Chili recipe on Tuesday, this week. It's now Saturday. Is it too late to can it into quart jars? There is no milk in it. Basically, chicken broth, pumpkin puree, kidney and pinto beans, red peppers, ground turkey, and spices. Thanks for your help! 🙂
If it is still good, it is not too late to can it
Thank you, Heidi! I so appreciate your reply. Blessings!!
You are a "whiz" ! Thanks so much.
This was an awesome video! I have pressure canned for the first time a few weeks ago and I am hooked! Thank you for this information!
Thank you for your video. My grandmother and Aunt used the water bath method, as they didn't have pressure canners. They passed away in their mid 90's. I'm a new canner, but have dehydrated far longer. Because of being a canning rookie, I watch those who are far more experienced. I don't always trust many of the government. I've received about 3 or 4 different elevation level numbers. They can't seem to get it together. So ... watch/trust those who are hands on, more experienced. Again, thank you.
Thankyou for addressing the issue of botulism. Well done. If you take the time to learn the proper ways of preserving food, especially using pressure canners you can safely feed yourself and family. Sometimes I’ll here someone say “aren’t you afraid to get sick” I will refer them to your video. Thankyou.
Thank you Sue!
Thank you for showing the differents was of preserving food.
~Pam
not 2, but 24 people die annually from being hit by champagne corks, usually in the face at weddings. That's sure to leave rich people quaking in their leather loafers. Enjoy your drinks responsibly, folks.Jun 30, 2017
LOL and hundreds of thousand die from doctors and hospitals
so yeah im not gonna be worried
i wonfer if there ks a vaccine for botulism
lol
Important info thanks for sharing ✌️ 🌻🙏
...yes, God is good at ALL time!
What an informative and inspirational video. You made it very understandable for those with questions. I use all 3 methods myself and enjoy putting up as much food as I am able. I have learned so much from you and always look forward to your next videos. I am working on some vinegars and extracts because of your teaching. Thank you much 🤗🙏
hello,is botulism also present in the case of pickles,for example whole pickled cucumbers without the addition of vinegar? thank you.
My grandmother water bathed meat and everything else for 2.5 hours.
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Love your video!
The old canning measures of people getting sick or dying from bacteria in non pressure foods…..(that should of been pressure canned) is b/c….IMO….is because they ate it faster than we do. I doubt the food sat on the shelf for months, or years. Now, people are canning and leaving on the shelves for months and years for the SHTF coming. It’s best to eat your pressure canned foods quickly or within months. And, we’re more educated today too. We know better. Anyways, that’s my two cents for what’s it worth. I’m new at canning and don’t know squat….Lol….And I just finished my very first ever pint jars of raw pack chicken. Wish me luck. Love your shows dear 🤗
Heide, we love you. You are more informative than USDA and all of their links to state agencies and universities.
Excellent Video/info Video and you're so right..Easy to do, just follow some basic rules, practice good hygiene when prepping/canning foods - Due diligence on your prepped foods to insure all seals remain good! Everyone should have a pressure canner!
Remember once you've canned and they have sealed, remove the rings. Do not stack jar directly on jar lid. Put them back in boxes and stack boxes, if needed, this will give enough room if they offgas and unseal.
Those are basic rules but you can stack and put the rings back on if it is done properly. I have a video showing how and why I do either of these. Most such "rules" are not hard and fast nor apply to all situations.
and all the time, God is good!
You’re doing the Lord’s work teaching these skills.
Thanks for the statistics for a reality check to put things in perspective. It reminds us that certain groups DO use scare tactics to blow safety concerns into the paranoid side of the pendulum.
Homesteading at Kooker Gehöft That they do!
I got dehydrate packs like you find in some pill bottles. To put in my vacuum seal jars and bags. I live where it is very humid and I just want to be sure they are dry. I got them from Amazon, they can be redryed after used and they charge color when used and need to be dried.
That is crazy that your foodsavers have all busted! I’ve had mine for 12 or more years and never a problem!! How long does brown rice keep in vacuum sealed jars? I need to get mine done before the rice gets stale!
I don't vacuum seal rice or grains. While I do have 50 lb mylar bags of grains sealed up with oxygen absorbers and stored in gamma seal buckets for long term, I have rice and other grains I just keep in unsealed bags in buckets for immediate use. They often go many months and up to a year like this and are still good.
Thankyou .
I did some home grown pickled jalapeño. I did the equal parts of water, vinegar, pickling salt. I made it on a Monday and put in a mason jar with lid. Didn’t water bath or nothing. I left it on the counter until Wednesday night and placed in the fridge. Is it still good or do I have to worry about the botulism?
No, the vinegar would prevent that.
I bought a rotary-vane vacuum pump and pull all of my dry goods down to a near-vacuum (29"). I machined a standard fitting so I could use the standard Seal-A-Meal connector.
Heidi, could you please recommend recommend a water bath canner? Thank you so much!
I use the All American. It is expensive but in my opinion it is worth