Hi Sweet Friends, Today I am continuing with my Water Bath Canning Series and am reviewing all the canning supplies you need to have on hand to get started with Water Bath Canning. Are you new to canning? Or are you an experienced canner? I enjoy canning and love seeing all the canned foods on my pantry shelf! Love, Mary
I just love learning from your videos. I had done canning years ago but quit because I wasn't having much success (especially with tomatoes). Moments ago I pulled out all of my canning equipment from the basement because you have inspired me to try again! ALSO: when you were showing the jar lifters I had to giggle! I have one just like the one you have that has the black, round ends on one end and the coated portion on the other. I used mine the same way you showed for so many years, and was always terrified of dropping the jars because they didn't grip well. Well, guess what I learned recently! We are both holding them upside down using the wrong end to grip the jars! 😆 The coated end is what fits on either side of the jars to lift them out of the water and the black portions are the handles! Like they say, you learn something new every day. Hope you get a chuckle out of this, too!
Your voice is so calming, and I love the way you talk about it! Makes it less intimidating. Im about to become a beginning canner. Thank you for putting out these videos.
Thank you for all info I’m about to start my first batch !! So excited !!! Something totally new for me !! I’ve been wanting to get into canning for a long time! Retired now I have time 🙌🏼🙌🏼🙌🏼🙌🏼
I’m so glad I found your channel! Roots and Refuge (you tube channel) mentioned your cooking channel. I’m a beginner and have so much to learn about canning and preserving.
Hi Joy, Thanks so much. I've got a check list of ingredients coming up this Friday. I go over, Canning salts, spices, and pectins. I'm looking forward to doing some canning soon!! Love, Mary
I detest my glass top stove! We recently remodeled our kitchen and it was literally our only option. Fortunately I have two stainless pots, but I'm going to upgrade to something like yours. Thank you again
What a great tutorial, Mary! You are such a PRO!!! I remember my mom and grandma canning when I was little. One time they made homemade pickles and they used too much green food coloring. It seemed like we were eating neon green pickles for years, ha ha!
Clean Eating Kitchen - Oh Carrie!! That is SO funny!! But I can see that happening so easily!! Sometimes us canners can be a little over zealous!! LOL!! Thanks SO much for visiting!! Love, Mary❤️😘❤️
Mary, thank you so much for the good tips. I've used a pressure canner for years, but never did water bath canning. I'm hoping to give it a go in a much lighter weight pot next month when strawberries are in sesson. Praying the rains don't ruin the local crops.
Oh yes! Hope the strawberry crop is a good one! You will love water bath canning. I find it easier than pressure canning. And besides - I am a big jam person!! LOL!! Plus I love canning fruit and various types of picked veggies! Yum!! We will have a lot of fun with this series!! So glad you're here!! Love, Mary
Loved this video. If I don't can fruit my children won't eat it. I noticed with your jar lifter it is more secure with the curved part around the jar top. I always at the start of the season forget and try it the other way around! Many blessings.
Alison Bock - Hi Alison, You are right!! I started doing it the reverse way because it felt more secure to me. It’s crazy but it worked. But I have to say, rarely use it anymore, now that I found the spring loaded one. It’s fantastic!! We’ll have some fun with this series!! Love, Mary❤️😘❤️
Mary for the crafty ladies, I bought a stick at dollar tree super glue and a bag of magnets and I made my own lid lifter. I painted the stick nicely to match my decor LOL and I made sure the magnet had 24 hours, to stick on very well. I hope it helps :)
Mary, Just wonderful video. Thank you for the detailed information. Especially the safety of using equipment correctly. I'm really enjoying watching your videos. All of them so informative and very interesting. Will you be doing any canning of meats. I've never done that type of canning. Would be interesting to know how to. God Bless you for continuing to provide information to us about a area that most individuals can always use more information on. Be Blessed this Lenten Season. Love Tamson 😇 💖🐟
Hi Tamson, A blessed Lenten season to you too!! I'm just going to be focusing on Water Bath Canning since that can be less intimidating to beginners. Also - the stove I have right now is not safe for me to pressure can, so I will have to wait till I can figure out another alternative and then maybe I can show how to pressure can meat! That will be fun!! Love, Mary
The dish drain mats are sold at dollar tree here in FL. Just to help save $ if any one wants... I guess they are sold in other states at dollar tree also but i dk. :)
I have a glass top stove as well and I think this will help me. I have the electric pressure canner but I don’t feel there is room in it to water bath can quart jars. I also have arthritis and think it will be easier to empty the water out of that electric one. I just can’t lift the big pots of water anymore.
Love this Mary. You have covered this in a comprehensive way! I may invest in this ball canner. I use my stock pot as a wb canner on my glass top but I don’t wb very often because I don’t have an extractor fan and the process creates sooooo much condensation in my condo. A very useful vid for a new canner and experienced alike. Sage advice 🌸😊🌸
@@allsorts4041 - Oh Michelle! Thank you SO much . I have really been working hard to get out some good videos. Thank you for the kind words!! Love, Mary
I wish I could afford this electric water bath canner. It looks like it would work great as a tamaleria, to make homemade tamales!😍 I never knew these were sold electrically.
Hello Mary thank you for the lovely video. I really don't know much on canning. Mary do I have to buy those jars with the 2 pieces of metal. Sorry done know how to explain them. Yes a swew top and then another lid. Or my jars with the rubber band. ( and thank you for giving me the name as I had searched the internet for them lol). Have a lovely weekend Mary and speak soon xxxx
Hi Patricia, Yes, to can safely you need to use "canning jars" . I primarily use Ball Canning Jars. I put links to all them and all the canning supplies in the description under my video. Don't worry that you are new to canning. I am going to go over everything very slowly - especially for beginners. You can do this!! (LOL!! Sorry for the pun!!) Love, Mary
Wonderful and informative video mam, this ol southern boy is learning water bath canning so I'l be looking at all your videos lol!! Ya have a new subscriber from east central Mississippi here!! Thank ya for sharing this information Mrs Mary!! Dan
Mary, I just came across your lovely videos two weeks ago and now can‘t stop watching them... For me as a German it was very interesting to see how you can food in the US and now these „strange“ tin lids I have first seen in the UK and Ireland make sense! Good to know that the lids are single use only - I would have reused them, because the system I am using does not have single use parts. I am using Weck jars, which have a glass lid and rubber rings as seals. Are you not concerned to use metal lids for salty or acidic content? Will they not eventually corrode? For how long is it save to use the food canned with this system? Or are these problems are avoided because of the head space? I am really looking forward to your next videos! They are outstanding! I really enjoy watching them! I wish you all the best!
Ich - Thank you so much for your wonderful note! You raise some excellent questions! Yes, we use the kids and rings. And yes, you can only use the lids once. But you can reuse the rings. With the lids, the food should last at least one year but a new line of lids are being sold now that says the food should last 18 months. But my canners will keep it longer. And yes, I can imagine that the lids would degrade overtime and that is why some canners use a brand of Lance called Taconmaye which I made from some sort of non-toxic hard plastic that will not degrade. Oh yes… The weck canning jars are fabulous! But they are a little pricey here in the United States.But I do think that most canners would prefer them with their wonderful and indefinitely reusable glass lids! You are so lucky to have them! Thank you so much for sharing all that you did in the comment. I really appreciate it! And I’m so glad you’re here!! If you have anymore questions, please let me know. I’m so happy to help! Love, Mary❤️😘❤️
Now where you explain it, everything makes perfectly sense! They are officially guaranteed for 12 to 18 months, but have been successfully used beyond that time... I know the US is regulating everything to do with health and safety at a very high standard and they must be safe, but was not sure if different canning procedures would apply. Thank you so much for telling me about the plastic lids! They sound great! Regarding the Weck jars we are in the same boat... I am currently living in Ireland and hope that I will not run out of jars as I would need to buy new ones on Amazon UK where they are almost twice as much as what they are in Germany... You really saved me! Here the US system is used and thanks to you I now know what to do! Bless you!
Ich - I am so happy I was able to help!! I have to laugh because when I looked back at my note to you I realized there were some spelling errors associated with the voice to text that I am using from my phone. The plastic lids are sold under the brand-name Tattler. I do not have any and I just wanted to let you know I gather they can be a little expensive. I do believe they sell them on Amazon. As to using the metal lids and rings to can, follow the manufacturers directions. If you decide to keep the food longer than one year or 18 months just remember that some canners do do that and others do not. I know many canners do keep it past those dates but I generally do not because I worry about contamination. However, I am a small Batch canner so we use things up within a year. Thank you so much for being here. I look forward to sharing more canning adventures with you! I hope your weck jars last you a long time. They are so beautiful. Love, Mary❤️😘❤️
Ich, I've been canning for many, many years, thus speaking from experience. Properly canned, it can take many years before acid in foods will corrode and break the seal. One year we had a bumper crop of tomatoes. I canned far too many. Only had one lid failure during the 5 years it took to use most of those tomatoes. I still have a few jars on the shelf. When the defective jar was noticed, it was quite evident that something had happened due to the color change of the tomatoes. When I took off the lid, there was a tiny pin-prick hole from corrosion. As to shelf life of properly canned foods, the food is safe as long as the seal isn't broken. If the seal isn't broken, nothing (mold, yeast, bacteria, etc.) can get into the jar to make the food unsafe to eat. Over time, there can be some loss of nutrients, color change and flavor changes. The extent of each of these depends on the foodstuff in the jar. Some nutrient loss, IMO, isn't an issue. I'd rather have 80%-90% of the nutrition the canned food had, than to have no nutrition at all. Color change may not be a problem either, especially, when the jar contents are combined with other things in a recipe such as soup or a casserole. A little darkening of applesauce may not be an issue either, as it may not be noticed, unless compared with newly canned sauce. Even some flavor change may not cause a problem when it doesn't affect the overall flavor of a highly seasoned stew, for example. When evaluating a jar that's been on the shelf for several years, take these points into consideration. (1) When you open the jar, do you hear the intake of air as the vacuum seal is broken? (2) Does the opened jar have a foul odor? (3) Do you see mold? (4) Do you see excessive foaming or unexpected (unusual) color changes? When in doubt, throw it out. Don't throw it out because of an arbitrary date, chosen by someone for whatever reason. Same premise as "Best By" dates, in the US, for foods other than the legal requirements for baby food. Those "Best By" dates are indeed that. The time the food in the jar has it's highest quality, according to the processor. Combination of factors are often used by the processor, including advice from legal and marketing departments. An example: White rice, properly stored has a 30+ year shelf life. At the grocery store, the "Best By" date is roughly 2 years. I'm currently using white rice that was stored in January 2010. Can't tell any difference from a new bag from the store. Properly canned, food is safe to eat, as long as the seal isn't broken. My opinion. Please research further for your own personal assurance. Hope this helps.
A very informative video, I am going to look into the electric canner, Ive used the old blue ones for 40 years, time for a change. By the way, I love your aprons. Do you make them? I wear an apron everyday. God bless you!
Hi Connie, Thank you SO much!! Glad you liked the video. I really love the electric canner. I put a link to it in the description under the video. I have quite the collection of aprons. Some I have had for years. Some I have made. And a few I found on amazon!! LOL!! Plus I bought 2 from Heidi over at Rain Country Homestead's Etsy shop. She is a great seamstress! So glad you are here!! Love and God bless, Mary
Oh no! I haven’t canned before, (I am super interested) but I did start a batch of sauerkraut. I’m on day 4 & I reused my ball ring/lid for the jar. Do I have to throw the sauerkraut out?!!! Or does the one time use only apply to canning/pressure heating?
Enjoying your videos as I am new to canning. However I thought the red part of the jar lifter was supposed to be the end that lifts the jar? At least that is how I've seen it done so just wondering.
Hi Alexandra, You are completely correct! I picked up wrong and didn't notice it until I went to edit the video! LOL!! Oh well. At least in all my canning videos, I use it the right way! LOL!! Thank you SO much for visiting. Are you also interested in traditional "nutrient dense" cooking - like bone broths, ferments, sourdough, and more? If so, I have a playlist of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
@@MarysNest Thanks, yes I'll be watching your videos, looking forward to learning about canning and bone broth. I've been doing my own sourdough bread with my 3 year old starter and have tried making yoghurt but there's always more to learn!
Dear Mary, I almost fell over when I saw your channel. You look so much like my mother, you could be her sister. Do you have any relatives from Ohio or Pa? I love your channel. I am a returning canner. I am now making vinegar. Thank you. Hope you answer my question
I have water bath canned using a stock pot and a Granite Ware Enamel canner on a gas camp stove (both of these get to a full rolling boil). When I use the Ball Electric Water Bath Canner it only heats up to a gentle boil. Does that mean it is not getting hot enough to water bath can in it? Most of the TH-cams videos show the water at a full rolling boil. My altitude is around 4950.
I canned some mustard and I have a concern. They “pinged” mostly before I put them in pot to process. They never pinged afterward. They definitely seem like they are sealed, but it’s a little concerning. Also, the lids were a little loose after they cooled, which I guess isn’t completely unusual. I did check before they were processed and the lids weren’t loose just finger tight. They are little 4oz jars I’m not sure if they are just less dramatic when sealing and that small.
Hi Mary. I need recommendations for an electric pressure canner. I have a glass top stove. Unless there is a regular pressure canner I can use. Please help.
Don’t worry, Mary, when searching for them online they come up. I am so glad you told me, because I was not aware they even exist! Autocorrect can be hilarious and annoying at the same time I found. My phone does not seem to cope well handling two languages and can be very creative in its suggestions. I love your English anyway! Especially when you say “all righty” 😃 You really made me laugh when you mentioned small batches, because I always need to downscale everything in order to make it fit “EU dimensions”. Usually I use a quarter of what you are using and when you introduced the two containers you use to store your veggie peels and chicken bones it was so funny, because three of those would be the size of my tiny freezer compartment. 😂 I am still impressed how big things are in the US. This must be so handy! Some of my Weck jars I got from my grandma, they are about 65 years old and still do their job. 😃 Have a lovely weekend!
How funny!! You made me laugh...All Righty!! LOL!! So glad you're here!! Yes, we have large refrigerators here. Some are really huge - you would be shocked!! As to the weck jars - oh my - they must be glorious!! Love, Mary
Grace, I haven't seen this sauce personally. Looked it up on line. The lids appear to be 1 piece and are on 24 oz jars of sauce. If the lids are one piece, they shouldn't be used for traditional wet canning. Additionally, they may not fit pint or quart mason jars. These lids & jars can be used for dry (dehydrated) food storage, as it appears they have a gasket on the inside. If these are 2 piece lids, the rings can be used again, for canning, providing they will fit regular or wide mouth mason jars. Lids shouldn't be re-used for wet canning, as seal failure is likely to be high. Hope this helps, a bit.
Hi Sweet Friends, Today I am continuing with my Water Bath Canning Series and am reviewing all the canning supplies you need to have on hand to get started with Water Bath Canning. Are you new to canning? Or are you an experienced canner? I enjoy canning and love seeing all the canned foods on my pantry shelf! Love, Mary
I just love learning from your videos. I had done canning years ago but quit because I wasn't having much success (especially with tomatoes). Moments ago I pulled out all of my canning equipment from the basement because you have inspired me to try again! ALSO: when you were showing the jar lifters I had to giggle! I have one just like the one you have that has the black, round ends on one end and the coated portion on the other. I used mine the same way you showed for so many years, and was always terrified of dropping the jars because they didn't grip well. Well, guess what I learned recently! We are both holding them upside down using the wrong end to grip the jars! 😆 The coated end is what fits on either side of the jars to lift them out of the water and the black portions are the handles! Like they say, you learn something new every day. Hope you get a chuckle out of this, too!
Mary, I just need to tell you that your joyful & loving vlogs always bring me peace. I’m so grateful to you for that and just wanted you to know.💙🌟🌀
I like that dish drainer recommendation. Having a dedicated tool makes sense.
Your voice is so calming, and I love the way you talk about it! Makes it less intimidating. Im about to become a beginning canner. Thank you for putting out these videos.
Thank you for all info I’m about to start my first batch !! So excited !!! Something totally new for me !! I’ve been wanting to get into canning for a long time! Retired now I have time 🙌🏼🙌🏼🙌🏼🙌🏼
I’m so glad I found your channel! Roots and Refuge (you tube channel) mentioned your cooking channel. I’m a beginner and have so much to learn about canning and preserving.
You have a canning section in your grocery store? Wow, I need to move to TX.
Im a beginner love your videos
Hi Mary, So happy these beginner canning videos are helpful! Love, Mary
Very complete. Great checklist before you get started.
Hi Joy, Thanks so much. I've got a check list of ingredients coming up this Friday. I go over, Canning salts, spices, and pectins. I'm looking forward to doing some canning soon!! Love, Mary
I detest my glass top stove! We recently remodeled our kitchen and it was literally our only option. Fortunately I have two stainless pots, but I'm going to upgrade to something like yours.
Thank you again
Great info on water bath canning sweet friend, you are always so through, I appreciate your wisdom, blessings
Thank you SO Much!! Glad you enjoyed this!! Love, Mary
I really appreciate you. Thank you ❤
What a great tutorial, Mary! You are such a PRO!!! I remember my mom and grandma canning when I was little. One time they made homemade pickles and they used too much green food coloring. It seemed like we were eating neon green pickles for years, ha ha!
Clean Eating Kitchen - Oh Carrie!! That is SO funny!! But I can see that happening so easily!! Sometimes us canners can be a little over zealous!! LOL!! Thanks SO much for visiting!! Love, Mary❤️😘❤️
Mary, thank you so much for the good tips. I've used a pressure canner for years, but never did water bath canning. I'm hoping to give it a go in a much lighter weight pot next month when strawberries are in sesson. Praying the rains don't ruin the local crops.
Oh yes! Hope the strawberry crop is a good one! You will love water bath canning. I find it easier than pressure canning. And besides - I am a big jam person!! LOL!! Plus I love canning fruit and various types of picked veggies! Yum!! We will have a lot of fun with this series!! So glad you're here!! Love, Mary
Loved this video. If I don't can fruit my children won't eat it. I noticed with your jar lifter it is more secure with the curved part around the jar top. I always at the start of the season forget and try it the other way around! Many blessings.
Alison Bock - Hi Alison, You are right!! I started doing it the reverse way because it felt more secure to me. It’s crazy but it worked. But I have to say, rarely use it anymore, now that I found the spring loaded one. It’s fantastic!! We’ll have some fun with this series!! Love, Mary❤️😘❤️
Mary for the crafty ladies, I bought a stick at dollar tree super glue and a bag of magnets and I made my own lid lifter. I painted the stick nicely to match my decor LOL and I made sure the magnet had 24 hours, to stick on very well. I hope it helps :)
Grace Gniazdowska - Hi Grace, what a great idea!! Thanks!!🤗🤗🤗
Mary,
Just wonderful video. Thank you for the detailed information. Especially the safety of using equipment correctly. I'm really enjoying watching your videos. All of them so informative and very interesting. Will you be doing any canning of meats. I've never done that type of canning. Would be interesting to know how to. God Bless you for continuing to provide information to us about a area that most individuals can always use more information on. Be Blessed this Lenten Season. Love Tamson 😇 💖🐟
Hi Tamson, A blessed Lenten season to you too!! I'm just going to be focusing on Water Bath Canning since that can be less intimidating to beginners. Also - the stove I have right now is not safe for me to pressure can, so I will have to wait till I can figure out another alternative and then maybe I can show how to pressure can meat! That will be fun!! Love, Mary
The dish drain mats are sold at dollar tree here in FL. Just to help save $ if any one wants... I guess they are sold in other states at dollar tree also but i dk. :)
I have a glass top stove as well and I think this will help me. I have the electric pressure canner but I don’t feel there is room in it to water bath can quart jars. I also have arthritis and think it will be easier to empty the water out of that electric one. I just can’t lift the big pots of water anymore.
Love this Mary. You have covered this in a comprehensive way! I may invest in this ball canner. I use my stock pot as a wb canner on my glass top but I don’t wb very often because I don’t have an extractor fan and the process creates sooooo much condensation in my condo. A very useful vid for a new canner and experienced alike. Sage advice 🌸😊🌸
All Sorts - Oh Michelle, Thank you so much for the kind words!! I so appreciate you visiting!! Love, Mary❤️😘❤️
You are most welcome Mary ❤️I am so happy to see your channel growing leaps and bounds! Totally fantastic 😘☘️❤️
@@allsorts4041 - Oh Michelle! Thank you SO much . I have really been working hard to get out some good videos. Thank you for the kind words!! Love, Mary
I wish I could afford this electric water bath canner. It looks like it would work great as a tamaleria, to make homemade tamales!😍 I never knew these were sold electrically.
Hello Mary thank you for the lovely video. I really don't know much on canning.
Mary do I have to buy those jars with the 2 pieces of metal. Sorry done know how to explain them. Yes a swew top and then another lid. Or my jars with the rubber band. ( and thank you for giving me the name as I had searched the internet for them lol).
Have a lovely weekend Mary and speak soon xxxx
Oh dear misspelt srew, and another word. Terrible spelling these days xx
Hi Patricia, Yes, to can safely you need to use "canning jars" . I primarily use Ball Canning Jars. I put links to all them and all the canning supplies in the description under my video. Don't worry that you are new to canning. I am going to go over everything very slowly - especially for beginners. You can do this!! (LOL!! Sorry for the pun!!) Love, Mary
Patricia Griffiths - Hi Patricia, don’t worry about it all!! You are doing great! ❤️😘❤️
Wonderful and informative video mam, this ol southern boy is learning water bath canning so I'l be looking at all your videos lol!! Ya have a new subscriber from east central Mississippi here!! Thank ya for sharing this information Mrs Mary!! Dan
Hi Dan, Welcome!! So glad you're here!! All the best, Mary
Hi Ms. Mary, can I use regular jars…those that comes with jams and mayonnaise, in canning. Thanks a lot and mor3 power.
Mary, I just came across your lovely videos two weeks ago and now can‘t stop watching them...
For me as a German it was very interesting to see how you can food in the US and now these „strange“ tin lids I have first seen in the UK and Ireland make sense! Good to know that the lids are single use only - I would have reused them, because the system I am using does not have single use parts.
I am using Weck jars, which have a glass lid and rubber rings as seals.
Are you not concerned to use metal lids for salty or acidic content? Will they not eventually corrode? For how long is it save to use the food canned with this system? Or are these problems are avoided because of the head space?
I am really looking forward to your next videos! They are outstanding! I really enjoy watching them!
I wish you all the best!
Ich - Thank you so much for your wonderful note! You raise some excellent questions! Yes, we use the kids and rings. And yes, you can only use the lids once. But you can reuse the rings. With the lids, the food should last at least one year but a new line of lids are being sold now that says the food should last 18 months. But my canners will keep it longer. And yes, I can imagine that the lids would degrade overtime and that is why some canners use a brand of Lance called Taconmaye which I made from some sort of non-toxic hard plastic that will not degrade. Oh yes… The weck canning jars are fabulous! But they are a little pricey here in the United States.But I do think that most canners would prefer them with their wonderful and indefinitely reusable glass lids! You are so lucky to have them! Thank you so much for sharing all that you did in the comment. I really appreciate it! And I’m so glad you’re here!! If you have anymore questions, please let me know. I’m so happy to help! Love, Mary❤️😘❤️
Now where you explain it, everything makes perfectly sense! They are officially guaranteed for 12 to 18 months, but have been successfully used beyond that time...
I know the US is regulating everything to do with health and safety at a very high standard and they must be safe, but was not sure if different canning procedures would apply.
Thank you so much for telling me about the plastic lids! They sound great!
Regarding the Weck jars we are in the same boat... I am currently living in Ireland and hope that I will not run out of jars as I would need to buy new ones on Amazon UK where they are almost twice as much as what they are in Germany...
You really saved me! Here the US system is used and thanks to you I now know what to do! Bless you!
Ich - I am so happy I was able to help!! I have to laugh because when I looked back at my note to you I realized there were some spelling errors associated with the voice to text that I am using from my phone. The plastic lids are sold under the brand-name Tattler. I do not have any and I just wanted to let you know I gather they can be a little expensive. I do believe they sell them on Amazon. As to using the metal lids and rings to can, follow the manufacturers directions. If you decide to keep the food longer than one year or 18 months just remember that some canners do do that and others do not. I know many canners do keep it past those dates but I generally do not because I worry about contamination. However, I am a small Batch canner so we use things up within a year. Thank you so much for being here. I look forward to sharing more canning adventures with you! I hope your weck jars last you a long time. They are so beautiful. Love, Mary❤️😘❤️
Ich, I've been canning for many, many years, thus speaking from experience. Properly canned, it can take many years before acid in foods will corrode and break the seal. One year we had a bumper crop of tomatoes. I canned far too many. Only had one lid failure during the 5 years it took to use most of those tomatoes. I still have a few jars on the shelf. When the defective jar was noticed, it was quite evident that something had happened due to the color change of the tomatoes. When I took off the lid, there was a tiny pin-prick hole from corrosion.
As to shelf life of properly canned foods, the food is safe as long as the seal isn't broken. If the seal isn't broken, nothing (mold, yeast, bacteria, etc.) can get into the jar to make the food unsafe to eat. Over time, there can be some loss of nutrients, color change and flavor changes. The extent of each of these depends on the foodstuff in the jar. Some nutrient loss, IMO, isn't an issue. I'd rather have 80%-90% of the nutrition the canned food had, than to have no nutrition at all.
Color change may not be a problem either, especially, when the jar contents are combined with other things in a recipe such as soup or a casserole. A little darkening of applesauce may not be an issue either, as it may not be noticed, unless compared with newly canned sauce. Even some flavor change may not cause a problem when it doesn't affect the overall flavor of a highly seasoned stew, for example.
When evaluating a jar that's been on the shelf for several years, take these points into consideration.
(1) When you open the jar, do you hear the intake of air as the vacuum seal is broken?
(2) Does the opened jar have a foul odor?
(3) Do you see mold?
(4) Do you see excessive foaming or unexpected (unusual) color changes?
When in doubt, throw it out.
Don't throw it out because of an arbitrary date, chosen by someone for whatever reason. Same premise as "Best By" dates, in the US, for foods other than the legal requirements for baby food. Those "Best By" dates are indeed that. The time the food in the jar has it's highest quality, according to the processor. Combination of factors are often used by the processor, including advice from legal and marketing departments. An example: White rice, properly stored has a 30+ year shelf life. At the grocery store, the "Best By" date is roughly 2 years. I'm currently using white rice that was stored in January 2010. Can't tell any difference from a new bag from the store.
Properly canned, food is safe to eat, as long as the seal isn't broken.
My opinion. Please research further for your own personal assurance.
Hope this helps.
A very informative video, I am going to look into the electric canner, Ive used the old blue ones for 40 years, time for a change. By the way, I love your aprons. Do you make them? I wear an apron everyday. God bless you!
Hi Connie, Thank you SO much!! Glad you liked the video. I really love the electric canner. I put a link to it in the description under the video. I have quite the collection of aprons. Some I have had for years. Some I have made. And a few I found on amazon!! LOL!! Plus I bought 2 from Heidi over at Rain Country Homestead's Etsy shop. She is a great seamstress! So glad you are here!! Love and God bless, Mary
Mary do they have an electric canner that is water bath and pressure all in one?
Oh no! I haven’t canned before, (I am super interested) but I did start a batch of sauerkraut. I’m on day 4 & I reused my ball ring/lid for the jar. Do I have to throw the sauerkraut out?!!! Or does the one time use only apply to canning/pressure heating?
Enjoying your videos as I am new to canning. However I thought the red part of the jar lifter was supposed to be the end that lifts the jar? At least that is how I've seen it done so just wondering.
Hi Alexandra, You are completely correct! I picked up wrong and didn't notice it until I went to edit the video! LOL!! Oh well. At least in all my canning videos, I use it the right way! LOL!! Thank you SO much for visiting. Are you also interested in traditional "nutrient dense" cooking - like bone broths, ferments, sourdough, and more? If so, I have a playlist of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html
Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
@@MarysNest Thanks, yes I'll be watching your videos, looking forward to learning about canning and bone broth. I've been doing my own sourdough bread with my 3 year old starter and have tried making yoghurt but there's always more to learn!
@@alexandrastafford2299 - Oh that is wonderful!! It is always such a joy to meet other women who are interested in traditional foods! Love, Mary
Dear Mary, I almost fell over when I saw your channel. You look so much like my mother, you could be her sister. Do you have any relatives from Ohio or Pa? I love your channel. I am a returning canner. I am now making vinegar. Thank you. Hope you answer my question
I have water bath canned using a stock pot and a Granite Ware Enamel canner on a gas camp stove (both of these get to a full rolling boil). When I use the Ball Electric Water Bath Canner it only heats up to a gentle boil. Does that mean it is not getting hot enough to water bath can in it? Most of the TH-cams videos show the water at a full rolling boil. My altitude is around 4950.
Do you have a link to the electric canner?
I canned some mustard and I have a concern. They “pinged” mostly before I put them in pot to process. They never pinged afterward. They definitely seem like they are sealed, but it’s a little concerning. Also, the lids were a little loose after they cooled, which I guess isn’t completely unusual. I did check before they were processed and the lids weren’t loose just finger tight. They are little 4oz jars I’m not sure if they are just less dramatic when sealing and that small.
Hi Mary. I need recommendations for an electric pressure canner. I have a glass top stove. Unless there is a regular pressure canner I can use. Please help.
You could use a large stock pot.
Don’t worry, Mary, when searching for them online they come up. I am so glad you told me, because I was not aware they even exist!
Autocorrect can be hilarious and annoying at the same time I found. My phone does not seem to cope well handling two languages and can be very creative in its suggestions.
I love your English anyway! Especially when you say “all righty” 😃
You really made me laugh when you mentioned small batches, because I always need to downscale everything in order to make it fit “EU dimensions”. Usually I use a quarter of what you are using and when you introduced the two containers you use to store your veggie peels and chicken bones it was so funny, because three of those would be the size of my tiny freezer compartment. 😂 I am still impressed how big things are in the US. This must be so handy!
Some of my Weck jars I got from my grandma, they are about 65 years old and still do their job. 😃
Have a lovely weekend!
How funny!! You made me laugh...All Righty!! LOL!! So glad you're here!! Yes, we have large refrigerators here. Some are really huge - you would be shocked!! As to the weck jars - oh my - they must be glorious!! Love, Mary
Hi Mary, have you seen the new tomato sauce from Pioneer Woman? I love the colorful lids. Do you think you can re-use them?
Grace, I haven't seen this sauce personally. Looked it up on line. The lids appear to be 1 piece and are on 24 oz jars of sauce. If the lids are one piece, they shouldn't be used for traditional wet canning. Additionally, they may not fit pint or quart mason jars. These lids & jars can be used for dry (dehydrated) food storage, as it appears they have a gasket on the inside. If these are 2 piece lids, the rings can be used again, for canning, providing they will fit regular or wide mouth mason jars. Lids shouldn't be re-used for wet canning, as seal failure is likely to be high.
Hope this helps, a bit.
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You've got it upside down.