Pine Meadows Hobby Farm A Modern Homestead I'll sub to you. My grandfather and grandmother canned together back in the 30's and 40's. My grandpa bagged the deer, elk or whatever was in season, and they both would clean and dress...then can some of the meat, or hang it in the smoker house. I learned how to can from my grandma back in the early 60's. But my grandpa would be right there with her, and you could tell, he loved it :) so did she. I remember walking in the kitchen when they were canning green beans one day, and my grandpa was standing behind my grandma, his arms around her and kissing her neck, and she was giggling. It's all about love and family. (Sorry for the long comment, but your comment just reminded me of what is important, then, now, and our future:)
To Dee Dee Moore, don't apologize. Family stories like yours are becoming more important with each passing day. Thanks for sharing it! And to Pine Meadows, count me in as a "canning dude" as well. It's one of my favorite hobbies! I greatly enjoy canning everything, including veggies, hams, roasts, meatloaf (raw packed into wide-mouth quart jars), mushroom gravy, refried beans, meatballs in spaghetti sauce, and more. By about summer I begin canning up stuff to take me through the winter, so I don't have to drive out to the grocery store in the middle of a howling winter storm. "Canning Season" begins this week, since the 2018 Asparagus crop is now appearing at our local Farmer's Market. I'll buy 10 or 20 pounds to can into wide-mouth quart jars, so I'll have asparagus year-round to go with steak dinners and such.
I've watched slot of canning videos.They seem to complicate what should be easy.P.Allen explains it very well and easy enough to understand and not be condescending.That's why I watch his show on PBS.He makes it fun and enjoyable.
I too had so many peppers, that's what brought me here. I put up 19 pint jars of bread and butter hot pepper and vegetable mix. I use cayenne, jalapeno, thai hots,Tabasco, and red hot chilies and I sliced and added white and purple onion, red bell pepper, cucumbers, zucchini, yellow squash, and so several I also added diced carrots. They all sealed up just fine and look amazing. I am anxious to try them.
💆🏻♀️💆🏽♂️❤love how he explains everything step-by-step, without lots of fast excited talking and crude editing that hurts the brain! It’s like we’re right there in the kitchen with him Having an awesome cup of tea 😎 🫖
After adding the liquid, and before adding the lids, you need to debut or them by using something like a chopstick and poking into the jars to get all the air bubbles out. It is important to prevent siphoning. Plus, you need to wipe the tops of the jars off with a clean cloth dipped lightly in white vinegar to ensure a proper seal. Then put the lids on and carry on with the rest of the recipe.
Thank you! For those wondering, I was successful using a regular stock pot. I had a tall jar and was only able to *just* cover that one with water, but it still worked.
I love your videos but I have to contradict something you said in this one. There is no need to lift the jar by the top to see if a seal has been achieved. Just push on the top and If it pops there is no seal.....
So if it pops down there isn’t a seal? I’m just trying to clarify for myself I am struggling with getting this right. my flat lid isn’t coming off I flip it up with my finger so I thought it was sealed but when I pressed down the top it did pop
Used to have this preservation for my family as cooking takes time. My then partner was used to canned food as they tasted like home. Sterilization of the bottles was a handful as I stored alot
Fun fact .in the 30s it was in fact called jarring until we found that we could use cans ( tin)for lager grocery store production since tin was cheaper then glass to make and sell..up to the 30s ppl where getting sick with botulism because the canned food started mixing with the metal..during the 40s when plastic hit the main stream we found that we could line the cans with plastic inside and it stopped the botulism..so canning became popular with folks during depression and Tin and metal became hard to buy because of war time need for bombs and ships so ppl switched to the now cheaper glass and the word canning stuck lol...( Sorry learned this in culinary school ) because once upon a time I too had same question hahaha
@@TBOOTY53,,Hot jars,, hot brine,,fill jars,,pour in brine wipe jars an seal,,tighten down ,,as long as they seal they are good to go,,vinegar preserves them
Rather than lifting the jar, I just press the seal, once the jar has cooled. If it gives, then it's compromised. Any that are go straight in the fridge to be used within a fortnight.
How long will they contents last if the jar is unopened, and how long with they last after opening? And after opening, does it need to be refrigerated?
after the cannoned process, where do you stored them? do they need to be in the fridge, or just leave them on counter? and how long do they lasted..? are they long term food storage?
Ok, I will start with I love the video. I would like to know why you did not clean the rim of the jars before putting the lid on and why do you store them with the ring on?
I find giving your peppers a hot bath makes them soggy and it's unnecessary. Peppers seal just fine after pouring in your brine and leaves them with a crisp texture. Try some both ways and see for yourself.
Beautiful! How charming to see what can creatively be designed in a jar. Great color and interesting shapes...and a lovely gift! Nicely explained for those who are learning the process as well.
if a canning lid fits it you can wash and boil the jar just like a ball or Mason jar. You can not reuse the lids. it will not seal and you could become ill.
An additional test to check your seals is this: After your jars have cooled and the vacuums formed, lightly tap the lid with your fingernail. If it makes a high-pitched metallic sound, then the vacuum has formed and the seal is good. But if it makes a dull "thud," discard that jar because there's no seal nor vacuum.
I've been a prepper for 3 years now. This method last for many years. I strongly suggest you don't use a water-bath for meats. Pressure canned meats. To learn more, please visit Starry Hilder homestead on CZcams.
You can only use water bath method when there is a high acid content like pickling with vinegar, and tomatoes. Otherwise, you need to use a "pressure canner" for meats as well as nonacidic foods. There are many good videos on this subject on CZcams... but watch an experienced canner, please.
I can't believe you are not wearing gloves while working with hot peppers. I made that mistake one year and then had an itch in a female place. Big mistake. !!!! I thought I was going to die !!! It was so bad my eyes started tearing up...and I made the mistake of rubbing away the tears....oh.....my......God....!!!!! lol
I made the same stupid mistake, just from a guy perspective though. My God, it seemed to last forever. At the same time I rubbed my eye, so blind and trying to deal with the other issue. A lesson that will last forever!
Me too, I was sitting backwards on the toilet dumping cold cold water on my affected parts and having rubbed my eyes, because the heat in other parts brought tears...oh...my....God!!!!! and yes, it did seem to last a lifetime.!!!! lol !!!!
When I look back at it.....to see my antics in trying to cool my parts off, it was actually quite comical. lol Would have gone viral if it were caught on utube !!! lol
Vicki Olson Thank you for your honesty about this. I haven't ever worked with hot peppers, but I will be sure to wear glove's! That's a very useful tip! Sorry for your suffering. Thanks for the head's up!
This is a great video. I've always wanted to can a few vegetables and was afraid to try. This looks doable and I especially like the little test you show. I enjoy eating hot peppers and so does my family ... and my next door neighbor. Nice gift idea. The seedlings are already started for this spring. Thank you so much..
Most canning requires that the air bubbles be removed prior to sealing, and usually also require that the food/brine fill the jar to within 1/2 to 1/4 inch of the jar rim, but I noticed that in your video neither of those were done. Are there different "rules" for canning when it comes to peppers? I'm new to canning so I would appreciate any information regarding this question. Thanks.
Thank you, Daniel Coronado, for informing Craig of the consequences of bad canning. However, perhaps answer the question Craig had? Based on what I know, the video shows a pickling/canning technique. The water bath is a way of canning high acidity foods, the vinegar is used to both pickle and raise acidity in more alkaline foods (like peppers) to store long term safely. The best source I have found for food preservation information is the National Center for Home Food Preservation. Or use a recent edition of the Ball brand canning guide. Best tip I have that works for everything: Try a recipe in 1 jar, if there are any cracks or leaks in the glass, the seal on top 'pops' after the canning has been done, or if the food looks or smells wrong don't eat it or taste it. Problem solve, and try again. Botulism avoided.
Absolutely step to step how my mother did it as hers..I'm impressed how someone knowing what their doing keeping the tradition alive and correct 😊
How long do these veggies last in the jars?
@@chungniem9494 Same question!
Thank goodness. Another dude that cans, I thought I was a rare breed. Thanks for your videos. I'm demonstrating some canning on my channel too.
Pine Meadows Hobby Farm A Modern Homestead
I'll sub to you. My grandfather and grandmother canned together back in the 30's and 40's. My grandpa bagged the deer, elk or whatever was in season, and they both would clean and dress...then can some of the meat, or hang it in the smoker house. I learned how to can from my grandma back in the early 60's. But my grandpa would be right there with her, and you could tell, he loved it :) so did she. I remember walking in the kitchen when they were canning green beans one day, and my grandpa was standing behind my grandma, his arms around her and kissing her neck, and she was giggling. It's all about love and family. (Sorry for the long comment, but your comment just reminded me of what is important, then, now, and our future:)
Thanks for your sub and the story of your family. Neat.
You're an awesome dude. Don't ever forget it.
To Dee Dee Moore, don't apologize. Family stories like yours are becoming more important with each passing day. Thanks for sharing it!
And to Pine Meadows, count me in as a "canning dude" as well. It's one of my favorite hobbies! I greatly enjoy canning everything, including veggies, hams, roasts, meatloaf (raw packed into wide-mouth quart jars), mushroom gravy, refried beans, meatballs in spaghetti sauce, and more. By about summer I begin canning up stuff to take me through the winter, so I don't have to drive out to the grocery store in the middle of a howling winter storm.
"Canning Season" begins this week, since the 2018 Asparagus crop is now appearing at our local Farmer's Market. I'll buy 10 or 20 pounds to can into wide-mouth quart jars, so I'll have asparagus year-round to go with steak dinners and such.
Pine Medows count me in as another male that cans. I have an All American 21.5-quart canner.
Thanks for the no nonsense straight to the point tutorial.
You can tone the background music down a little, but apart from that this is perfect.
Probably a stupid question (garden experience for about 3 years now, ready to start canning) but what is the shelf life for this canning process?
I've watched slot of canning videos.They seem to complicate what should be easy.P.Allen explains it very well and easy enough to understand and not be condescending.That's why I watch his show on PBS.He makes it fun and enjoyable.
That’s true
I too had so many peppers, that's what brought me here. I put up 19 pint jars of bread and butter hot pepper and vegetable mix.
I use cayenne, jalapeno, thai hots,Tabasco, and red hot chilies and I sliced and added white and purple onion, red bell pepper, cucumbers, zucchini, yellow squash, and so several I also added diced carrots. They all sealed up just fine and look amazing. I am anxious to try them.
Sounds GREAT !!
Thank you, fast easy simple and inexpensive, no need for the pressure canner.
THAT WAS A FANTASTIC VIDEO!!!! IT WAS SO FANTASTIC THAT I DECIDED TO COMMENT IN ALL CAPS.
Ismael Gonzalez I AGREE WITH YOU. SO MUCH SO I DID THE SAME😁🤝
Excellent! Thank you for this. I've never canned and have always been afraid to. Now I see that it's definitely not as intimidating as I thought!
ok
LOVE your Shows
keep it UP
,
This dude knows his stuff!! he taught me the ways of canning!!
Perfect just like my dad made them very good i enjoy watching you cann your veggies an fruits
This was GREAT! Thank you for making a straight forward to the point "how to" video!!
💆🏻♀️💆🏽♂️❤love how he explains everything step-by-step, without lots of fast excited talking and crude editing that hurts the brain! It’s like we’re right there in the kitchen with him Having an awesome cup of tea 😎 🫖
Canning Preserving is so relaxing, I have insomnia so I'm up and canning videos are great 👍👍
After adding the liquid, and before adding the lids, you need to debut or them by using something like a chopstick and poking into the jars to get all the air bubbles out. It is important to prevent siphoning. Plus, you need to wipe the tops of the jars off with a clean cloth dipped lightly in white vinegar to ensure a proper seal. Then put the lids on and carry on with the rest of the recipe.
Debubble then - I hate spell check. Lol
😅Lol it did it again! Thanks tho
Thank you! For those wondering, I was successful using a regular stock pot. I had a tall jar and was only able to *just* cover that one with water, but it still worked.
P. Allen this is delightful
I love your videos but I have to contradict something you said in this one. There is no need to lift the jar by the top to see if a seal has been achieved. Just push on the top and If it pops there is no seal.....
So if it pops down there isn’t a seal? I’m just trying to clarify for myself I am struggling with getting this right.
my flat lid isn’t coming off I flip it up with my finger so I thought it was sealed but when I pressed down the top it did pop
@key as far as I know if it pops down and stays then there is a seal.
Used to have this preservation for my family as cooking takes time. My then partner was used to canned food as they tasted like home. Sterilization of the bottles was a handful as I stored alot
I enjoyed watching this video, straight to the point. No lengthy details about the canning process. Thank you, new subscriber!
I used to put sauerkraut in a crock
I tried your instructions for in a jar
My husband and I like it in the jar
thank you am trying it this year, great tips
This is the most professional and clear directions on pickles
Great tutorial! Thanks for this.
I never understood why they call it canning when you're putting it in glass containers... It's more like "jarring"
Fun fact .in the 30s it was in fact called jarring until we found that we could use cans ( tin)for lager grocery store production since tin was cheaper then glass to make and sell..up to the 30s ppl where getting sick with botulism because the canned food started mixing with the metal..during the 40s when plastic hit the main stream we found that we could line the cans with plastic inside and it stopped the botulism..so canning became popular with folks during depression and Tin and metal became hard to buy because of war time need for bombs and ships so ppl switched to the now cheaper glass and the word canning stuck lol...( Sorry learned this in culinary school ) because once upon a time I too had same question hahaha
I thought it was because the big pot for the canning was a "can". But I might be wrong....
I wondered about that too.
Jarring is used in to many other aspects...,oilfield, construction ect
this is awesome! Thank you. do you have any vids abt green leafy vegies and how we can preserve them
I don't process my hot peppers. It makes them mushy.
My grandma gave me the recipe and the jars do seal and are wonderful!
Theresa Marie Would you care to share your recipe???
@@TBOOTY53,,Hot jars,, hot brine,,fill jars,,pour in brine wipe jars an seal,,tighten down ,,as long as they seal they are good to go,,vinegar preserves them
@@wandaduckworth1357 thank you!!!
First time canner here thanks for the tips.
Rather than lifting the jar, I just press the seal, once the jar has cooled.
If it gives, then it's compromised.
Any that are go straight in the fridge to be used within a fortnight.
Very nice presentation . Thank u for video
How long will they contents last if the jar is unopened, and how long with they last after opening? And after opening, does it need to be refrigerated?
finnally a better and easy way of canning with less talks
I would have wiped the jar rims before lidding. Other than that, good vlog and helpful
Best video on canning I've seen yet. Quick and simple yet detailed. Thanks
Nice and easy 👍👍👍👍👍thank you
after the cannoned process, where do you stored them? do they need to be in the fridge, or just leave them on counter? and how long do they lasted..? are they long term food storage?
maya lee store in cool, dark, dry place. No need to refrigerate.
Thanks brief and to the point.
Great tip on cooling the enamel pot!
thanks for the vid, will be giving this a try next season
Time to process your bottles in the water bath changes with altitude. Make sure to read how long you should process where you live.
Thank you!
Can you use this method for any vegetable? What about fruit? How long will these veggies last? Where do you store them? Thank you. 👍
Ok, I will start with I love the video. I would like to know why you did not clean the rim of the jars before putting the lid on and why do you store them with the ring on?
Great video. Don't stop being awesome!
This is great because every other video dealing with this subject is 20 minutes long.
Great video, simple showing to make me know how to can.
I find giving your peppers a hot bath makes them soggy and it's unnecessary. Peppers seal just fine after pouring in your brine and leaves them with a crisp texture. Try some both ways and see for yourself.
agree - don't understand why people insist on "cooking" their peppers as part of the process
swerdna1970 , because you are killing bacteria so as to prevent spoilage while stored.
That is very unsafe. You must boil or the allotted time.
Awesome video thank you! I have decided to learn how to preserve vegetables that I buy from local producers, this video helped a lot.
Does it matter what they are boiled on? Gas stove/gas grill/electric stove, etc? After they are finished, how long will they last in the jars?
Beautiful! How charming to see what can creatively be designed in a jar. Great color and interesting shapes...and a lovely gift! Nicely explained for those who are learning the process as well.
Well put together and easy to follow video!
Good looking jars of pepper you have there, colorful
Such a great and informative video! You made canning look very easy :)
Thank you… nice and easy, with things I already have at home… do you need to refrigerate after?
Can you do this with jars that don't have those kinds of lids? like what if you used in old pickle jar or a sauerkraut jar or a pasta sauce jar?
if a canning lid fits it you can wash and boil the jar just like a ball or Mason jar. You can not reuse the lids. it will not seal and you could become ill.
@@zackleewright6885 thank you for the advice!
not recommended.....
This guy was awesome in Shawshank Redemption. lol
Lol
Hagfan789 hahaha..ok 😂
Looks nothing like Morgan Freeman.
@@jcarlovitch ,,LOL !
That’s our Andy
I would if added more flavors myself but great videos
Nice jar lifter! Looking for a good one!
thanks for the video. how long do they last?
Thanks. This was really helpful. I’m going to be purchasing some canning equipment soon😎
Hey question about this method. Is this called canning, or pickling? Or did you technically do both? And why?
Very informative, thank you Mr. Smith!
Thank you sir.
This was so helpful, thank you
Great Advice and Information
Delicious condiment !
An additional test to check your seals is this: After your jars have cooled and the vacuums formed, lightly tap the lid with your fingernail. If it makes a high-pitched metallic sound, then the vacuum has formed and the seal is good. But if it makes a dull "thud," discard that jar because there's no seal nor vacuum.
Thank you.
i enjoyed your video and thank you for your creativity i needed.
Thanks! Love your videos...you made this look so easy.
Now I know what I did wrong to not have my garden tomatoes from last year. Thank you!!!!!
This is great! Very thorough.
Add a grape leaf to keep the crunch of the veggies.
Good Information.
I love all of your videos. Thanks a bunch for the many tips!
Enjoyed the video, thanks for taking the time and uploading it.
this was great thanks! how long will this store for? years maybe? can you do a video on canning meats this way as well please?
I've been a prepper for 3 years now. This method last for many years. I strongly suggest you don't use a water-bath for meats. Pressure canned meats. To learn more, please visit Starry Hilder homestead on CZcams.
You can only use water bath method when there is a high acid content like pickling with vinegar, and tomatoes. Otherwise, you need to use a "pressure canner" for meats as well as nonacidic foods. There are many good videos on this subject on CZcams... but watch an experienced canner, please.
@@joanies6778 ty brilliant information!
Really amazing...thanks for great tips 🙏
this was very helpful. your a saint.. ty
So you don't necessarily Have to use a "pressure cooker" right?
Thank you
Thanks, Can you tell me how to serve various canned/pickled vegetables & with what foods.
GREAT VIDEO VERY SIMPLE SO CAN I LEAVE OUT THE VINEGAR AND USE LEMON JUICE? THANK YOU.
What's the wait period? How long after are they ready to eat?
Usually a month to let the flavors meld.
what do you do with it? can you process it in other recipes? do you rinse it before using it? thanks in advance
How long will these be preserved for? Can they be stored in the pantry?
This was amazing. Thank YOU!
I can't believe you are not wearing gloves while working with hot peppers. I made that mistake one year and then had an itch in a female place. Big mistake. !!!! I thought I was going to die !!! It was so bad my eyes started tearing up...and I made the mistake of rubbing away the tears....oh.....my......God....!!!!! lol
I made the same stupid mistake, just from a guy perspective though. My God, it seemed to last forever. At the same time I rubbed my eye, so blind and trying to deal with the other issue. A lesson that will last forever!
Me too, I was sitting backwards on the toilet dumping cold cold water on my affected parts and having rubbed my eyes, because the heat in other parts brought tears...oh...my....God!!!!! and yes, it did seem to last a lifetime.!!!! lol !!!!
When I look back at it.....to see my antics in trying to cool my parts off, it was actually quite comical. lol Would have gone viral if it were caught on utube !!! lol
Vicki Olson Thank you for your honesty about this. I haven't ever worked with hot peppers, but I will be sure to wear glove's! That's a very useful tip! Sorry for your suffering. Thanks for the head's up!
Nancyray777 Thanks, I'm glad I'm saving others from potential misery and hopfully you were also laughing along with me while imagining my antics !!!!
This is a great video. I've always wanted to can a few vegetables and was afraid to try. This looks doable and I especially like the little test you show. I enjoy eating hot peppers and so does my family ... and my next door neighbor. Nice gift idea. The seedlings are already started for this spring. Thank you so much..
Most canning requires that the air bubbles be removed prior to sealing, and usually also require that the food/brine fill the jar to within 1/2 to 1/4 inch of the jar rim, but I noticed that in your video neither of those were done. Are there different "rules" for canning when it comes to peppers? I'm new to canning so I would appreciate any information regarding this question. Thanks.
Please read modern safety guidelines when canning anything. If you do it wrong you can grow some foodborne illness. Botulism kills
Thank you, Daniel Coronado, for informing Craig of the consequences of bad canning. However, perhaps answer the question Craig had? Based on what I know, the video shows a pickling/canning technique. The water bath is a way of canning high acidity foods, the vinegar is used to both pickle and raise acidity in more alkaline foods (like peppers) to store long term safely. The best source I have found for food preservation information is the National Center for Home Food Preservation. Or use a recent edition of the Ball brand canning guide.
Best tip I have that works for everything: Try a recipe in 1 jar, if there are any cracks or leaks in the glass, the seal on top 'pops' after the canning has been done, or if the food looks or smells wrong don't eat it or taste it. Problem solve, and try again. Botulism avoided.
thank you very helpful, God bless, Jesus loves you
Hi, dont you need to add salt or anything is just water good enough? How long will it last
Thanks for sharing
how long would be the shelf life for this?
Thanx. This is a great and easy to follow video. :)
thank you for you amazing Video.. i will make it.
How long is the shelf life?
Them peppers look good
Thank you! Great video!