I remember my Mom canning some tomatoes she had grown in the family's garden. She used what I think is the "open pot" method, which was using a Dutch oven with a towel wrapped around it. She learned that from Grandma, and so forth. I fully agree with your sentiment about following modern canning guidelines, since, after all, they represent the best research into safely canning food. And to underscore this importance, I'm including a link to a newspaper article from 1977 concerning the worst botulism outbreak in the State of Michigan's history. It occurred at a Mexican restaurant then named Trini & Carmen, and was the result of their using improperly-canned green peppers in their hot sauce. (Never mind it was illegal to use home-canned food in a commercial restaurant in the first place.) This story was front-page news for weeks, with one cover featuring a rubber-gloved technician in a Hazmat suit, holding an old-style quart jar, with the headline screaming "This jar contains enough botulism to kill half of Detroit!" Or something to that effect. So, please keep warning people on the dangers of not following the latest guidelines, and if need be repost the link to that newspaper article to remind them. BTW, I discovered another way to tell if your jars sealed correctly! I had canned my 36 half-pint jars of sweet corn in chicken stock for my Chicken Veggie Soup. One of the jar lids never "popped" for me, but by the following day it had popped. I didn't remember which jar it was, so I started lightly tapping the jar lids with my fingernail. All of the jars which sealed correctly had a high-pitched, muted sound. But the one jar that failed to seal made a much-lower pitched sound. When I inspected the jar, the lid came off easily in my hand. Anyway, the only way I can describe the difference in sound is that it's like comparing a trumpet to a muted trumpet. You might try experimenting with a properly-sealed jar versus an empty jar with an unsealed lid on the rim. Tap both with your fingernail and you'll immediately hear the difference. I, for one, will add this "tapping test" to my canning protocol, because it's one more way to insure the canning process was a success. Thanks again for all of your great videos! Here's the link to that newspaper article. news.google.com/newspapers?nid=1988&dat=19770404&id=rT0iAAAAIBAJ&sjid=ZawFAAAAIBAJ&pg=4539,3405580
Thank you for providing safe, step by step canning videos. There's a lot of misinformation out there and I appreciate your attempts to keep us safe. I always follow my Ball book fully and take no shortcuts because my goal is to provide good food for my family, not poison them. It's too bad there are people in the world who will criticize you for your hard work. You can only try to educate them, you can't make them do the right thing. Don't let it get you down and as always, I'm looking for
Three people were sickened by botulism from improperly home canned green beans in Oregon just this summer! We know so much more now than we did 80 or 90 years ago. Everyone who cans their own food should stay informed, keep up to date and follow the guidelines.
You ALWAYS give great advice and share the most valuable information on your videos. I have learned soo much from you. I'm sure your subscribers know that you present your videos with a humble heart, and wouldn't do anything to hurt even a fly. That's why we trust you. For people like this, I would submit that they start making videos about a particular topic that they are knowledgable about to help others instead of criticizing you.
You are a caring person to explain this so well. This person must have not thought clearly, saying what they did. It is very kind of you to take the extra effort for their safety. I admire you, and love your videos.
I am so glad you made this video! You and I have discussed this topic before. I cant get it through my head why people take chances with their loved ones. Not only do standards of safety change but people need to understand there are new bacterias growing all the time, who is to say that something new wont show up in unproperly canned foods? Nope, NOT WORTH IT! Thanks for all your help and making sure people understand the risks they are taking.
A lot of testing has been done between books written 50 years ago and now and I trust the science behind canning now than I do from back then. And going through my collection of Kerr canning books from decades ago and the big Ball book, it's amazing how much things have changed (canning meat stews, green beans and corn in a WBC for an hour in the Kerr books)...uhm, no. Get a current book and treat it like the bible.
Excellent advice as usual. People who don't take time to read the canning instructions are the same ones who refuse to ask for directions and put their kids bike together (wrong) without the instructions. Bless their hearts. ;-)
You are a fantastic teacher and a real treasure to this community and if I were a lot younger is gladly call you momma but you aren't old enough for that so I'll happily settle for friend and still do as you say lol. I've been off CZcams for a bit due to some health issues so now I'm catching up on videos! I sure missed my CZcams family and glad to be back!
Ive been watching your videos today and they are very informative, to the point, and well done. Yours were referred to in someone else's video.. So it was just out of youtube word-of-mouth that i found you. I even watched this one and it speaks wonderfully of why i like all of your other videos. My family has been canning for generations and I have been told of the different practices that evolved till now by now my mother. My thing is i want to understand the modern ways of canning and food storage. My understanding of the explanations is that traditions of canning wasn't always the best. Until recent i considered myself a traditionalist. Do things the old traditional ways but the more i learn its an evolution just like everything else. If it is a better outcome without sacrificing quality then why hold onto old ways. If we would never have progress in our lives we would still be using candles everyday and washing cloths by hand. BTW I'm buying the wringer in the hand washing video!
They have found that people are growing tomato varieties that have less acid than what was commonly grown years ago. That's why they have added processing time and additional acid to the guildlines. I have also read instructions for pressure canning as an alternative to water bath in regards to tomato products.
I am new to canning, but thanks for your videos, they are great and full of information. Especially for me, I am a more like to learn by viewing then by reading. So your videos are a gem to me. So keep them coming, as far as your warning about canning no matter how much you stress it, people will still do what they want to despite the warnings. For example people still smoke despite the warning label on the package. So thank you for keeping it real, and honest and know that I will follow
This is such an excellent video and good advice for good safe Canning. With so much new interest in gardening this year and I presume preserving the food it would be really great if this was brought to popular videos. I don’t know how CZcams works and I think it’s kind of sketchy but I know there’s some that if they’re popular then they’re made recommendations for other people I’m not really sure I don’t know if you could re-publish this video I don’t know, not that I’m telling you what to do, I just sit think it has very very good information on it. when I started canning I got sucked into random canning recipes and advice that was not necessarily safe or recommended. It wasn’t until I started watching your videos in reading more on canning that I learned how to become a good canner and what it means to follow safe recommendations. You really don’t know that you need to do that when you begin canning until somebody tells you or you come across that information. Thank you
Generally speaking, youtube won't promote videos unless they are at least 10 minutes long so that they can cram them full of ads. I'm so glad you saw the light when it comes to your canning. It's frustrating knowing how many bad canning videos are out there and sadly a lot of them are being promoted by youtube simply because they are long.
imstillworkin I suspected it would be something like that. How unfortunate. My daughter has expressed an interest in canning and I am having her watch your videos to get started and teaching her about which websites are reliable. I learned another thing from one of your videos tonight as I was rewatching them. Only use canning books from 1990 to present because of updated guidelines. I probably wouldn’t use anything older but still good to know. I want to thank you for all the effort you have put into the many videos you have made. Thank you and take care!
Thanks a lot, I had never thought of it this way, I was simply into "there's no water anywhere and fat coats every meat particle, acting as a barrier from the outside". But the main reason is probably the one you mention. I love your vids, watched at least 10 yesterday evening!
imstillworking, I think you are a very wise lady. Thank you for always making sure your canning videos show you practicing safe canning. I AM fanatical about my canning, because the health of my family means everything to me. Easiest thing for new canners to do is get the most up to date Ball book or It's So Easy to Preserve, and take a class with their local extension.
I agree with you here girl...I have a mother in law that just flips out about the longer times in the canning books. In her mind the longer you process food the more nutrients are lost. Fresh is best but you can't cheat or take chances with canning food for storage...it just ain't worth the consequences of " I think this is long enough".
I read those news stories. I also read the signs of spoilage article. It looks like those lives could have been saved if they heated those foods to boiling temperature for 15 minutes.
That's the way they were told to do it. They were doing what was right for their time. I want to do what is right for my time. It's amazing how many folks will hold onto grandma's canning ways out of respect though.
Good advice, Ive been canning for almost 30 years now and am very careful to follow directions, its not the recipes in most cases that have been altered, just methods.I inherited My mother used to can when I was a kid, some of them were old mason jars with glass lids, and when she did jams she always put parrafin on the top before sealing.We do have better jars now :)Thanks for the vid!
Reminds me of the time I borrowed a ":how to" book on wireing from my dad. It was from the 1960's and I said sheesh dad this is too old. He said electricity doesent change. I said well Im pretty sure codes do. We both had a good laugh and I gave him a new one the next fathers day.
My mother and gram turned their jars upside down but it was so that they could see at a glance whether the lids had unsealed. Also with the reality of 'supervirses' out there, I believe that there is a chance of a 'super botulism'. Updating canning practices just makes sense.
I was working at a booth recently (at the county fair) for our local Master Food Preserver program. We can a lot of tuna here in the Pacific Northwest so we talked a bit about that with people who visited the booth. One lady insisted that her husband hates it pressure canned. She has done it 4 hours in boiling water for for years and she said "Nobody has died yet". I took a good look at her because I don't want to be at a potluck that she may bring food to! Yep there are still idiots out there
you are my go to gal for canning anything-youre very strict on your canning and like you said it only takes 1 bad jar to take you out-- anyone should have up to date canning specs before canning anything-someone may show you a procedure- but it is your responsibility to research the safest way to do it--- blessings and keep up the great work...
Thanks for this information. Three books came with my canner. I threw out the two copyrighted before 88. I kept the one one from 2004 "Ball Complete Book of Home Preserves". I purchased the Blue Book too.
I must be a radical/extremist canner, too! I have been canning for over 25 years & continue to always refer to my ball book. I am forever reading canning recipes. Canning is an art that takes many years of experience. I believe the problem with people new to canning is that they are impatient and like instant gradification. They just don't have time to crack a book! Eventually, it will catch up with them.
This is why I don't do any canning videos. It is serious stuff...and I'm not knowledgeable enough about it to be showing other people how its done. If I show you how to plant tomatoes, and your plant dies... its no big deal. If I show you how to can tomatoes, and you die....that is a problem. I like how you do it...by the book...simple as that.
Cont..but I also think youre correct about everything you teach us,I've been in your kitchen (so to speak) for afew years & really trust what you say more thansome others. Frankly there are a few you couldn't pay me to sit at their dinner table as the methods used are scary lol. Ive seen folks can with dirty nails as if they just came in from the garden, washed their hands but neglected the nails. Botulism lives in the soil and canmultiply under nails that is the case with many bacteria & molds.
I canned my first chicken broth, I canned it for 75 minutes in my pressure canner for pints, my thought was, it came from meat, I wasn't taking any chances. I heard later you can can it in a pressure canner for 20 minutes. I'll stick with the 75. It still came out looking beautiful.
Cool thank you very much, going to try some potatoes tonight, have 20lbs left from xmas it'll be a good test for next years fresh potatoes. Thanks again.
Good info, your right there are many bad examples out on the web, and if it's just a couple of extra minutes of processing time why would anyone want to take the risk by not doing it.
I have some books from back in the 70s that came from the local extension office. I have not actually attempted to follow the instructions in them (they are more for the "vintage" factor). I follow the Ball books for my canning. :)
I agree they should be free. In fact, I got a little irritated with mine. My neighbor told me she got one last year...no charge and they mailed it to her. When I called last month, they told me it was $5 and I would have to come get it. :(
Thought this was useful info for folks wanting info on canning, "by the book" so to speak; since there are so many questions, visit the National Center for Home Food Preservation; it's a great resource for questions & they offer a FANTASTIC canning book you can buy. They also have a lot of guides & recipes you can print off. The book runs $18.00 - a cheap investment to ensure safety for your family. Best wishes! Thoughtful video; some folks are taking chances they shouldn't be!
Oops, 2nd year so far, mainly tomatoes, and some pears. Your videos are the reason I finally started canning, you explained every thing so well. Hoping to get mare adventurous in the future. So is there a easy way to tell if a jar of something went bad? Thanks again for all of your great videos.
I've had this happen, never had a lid "unseal" on me. Seems to happen more often here at a high altitude, not sure why. Usually with water bath canning. They've sealed up just fine.
I totally agree with sticking to the guidelines. I have a channel that I sub to for gardening tips and from time to time the person does a canning video and they never, I mean never water bath or pressure can anything! They hot pack it and turn the jars upside down or just leave them and poo poo the guidelines. I grind my teeth every time they say that "it's ok it's never made me sick". If following the rules make me a radical so be it, I'll even wear a T-shirt to proclaim it!
I am curious about your opinion on steam canners. I have mom's old steam canner. I've seen limited studies showing they are safe for water bath canned stuff. The time to heat up and cycle between batches is a whole lot faster than boiling 4+ gallons of water in my regular water bath canner. I'm leaning toward thinking that the only reason the USDA doesn't recommend them is because they haven't had time or funding for proper testing.
While I have a lot of old (1940's, 1960, and 1980) canning books, I would never use those guidelines. I do like the recipes though! Unless the food product is recommended, I would not try to can it. I have watched a few here on CZcams I questioned how safe they were; That being said, I know you ain't my momma, but I can like you! LoL!
My sister in law still steam cans. My family is not allowed to eat at her place unless it's something she hasn't canned and honestly, I worry about her other preservation methods as well.
Cont.. Practicing clean sterile canning the likelihood botulism will grow in your canned butter is about the same as anything else. As a rule of safety I personally heat everything I can after opening to at least 165 degrees including butter and then I allow it to cool back down if I don't want liquid. I do not do this with jams jellies or canned fruit and pickles for obvious reasons but everything else gets heated before consumed. I learned that rule from my grandma just to be safe. cont..
I know someone who made dill pickles in the sun. I have no idea whether these jars sealed. I tried to explain that she should use proper canning methods, but she was having none of that. The jars are now sitting on the counter upside down. Don't know what that's for. Also, they are eating on one jar and are not refrigerating after opening. just letting that sit on the counter too. By-the-by, I am canning B&B pickles today. I will let you know how they turn out.. Bev
onlybev1 sounds to me that she was fermenting her stuff. That does not need to be properly canned as it grows good bacteria because of the salt it has in it. This is actually quite healthy for you.
Prepping has actually set my life backward. Everyone gives me hell for canning, gardening, prepping because i dont have kids and say it's a fools errand. I was trying to get my ex girlfriend into prepping, stocked her pantry full and her place was to be my bugout location. Problem is she ate everything, called me an asshole for making her overweight and waisting money on a generator. It's like yankeeprepper said, some people can't be helped. My cooking makes me sick and that's prepping too!
Yep...still scares me a little even if I followed directions...but if anything I add some vinegar and overpressurize and cook longer by a minute or two than recommended ...well worth the time though...especially these days...
Just found your channel and subscribed, I am very happy with all I've learned in only 3 vids! But why/how does dehydrated meat go bad? And is it the same with pemmican? Pemmican in a sealed mylar bag? Pemmican in a plastic barrel with a layer of wax on top? Lard is said to last forever like that, and Indians made pemmican that would last for 20 years or more apparently...What do you think? I'd love to know!
I'm a rebel, but not when it comes to canning. lol If I'm gonna take the time to put it up, I'm gonna take the time to do it right. Our taxes, fees, and higher food prices are what pay for the research and publications the USDA puts out, might as well get a return on the investment. Thanks for sharing, hopefully it does help.
I remember about 15 years back a young family in Bellingham got deathly ill from canned asparagus. It still happens and once is too much. I would rather be fanatical then to be sorry ,you cannot be to careful.I noticed the paper was from Eastern Washington do you live in there?
that's how I felt, what if a small piece of meat got in there, we can only filter so much!!! I just love pressure canning, I can get like 17-18 pint jars in at a time, so to me it gets the job done quick.
Gee, I've never found you to be over bearing on canning guide lines. I appreciate the fact that you make it known you follow them and suggest that others do also. In a SHTF situation, I certainly would be ticked if I had to steal my neighbors can goods and they made me die!!!....lol Just kidding, but I thought some humor would look good right about here. Thanks for all that you share with us and the knowledge you hold dear to you. I know you read a lot and that's a GOOD thing. God bless.
I tend to think of your videos as being as good as a book. That said I have seen some on the videos you refer to and wouldn't blindly follow just anyone's canning advice. I'm only now after a few years of canning starting to feel safe altering recipes. i.e. mom's spaghetti sauce recipe. If the USDA says I can put raw chicken in a jar and have it safe after 90 min of pressure canning then mom's sauce should be safe after being pressure canned that long.
Another thought about those who trust safety rules from a 60 yr old canning book. Would you eat a can of beans that was made 60 yrs ago?? No way right?? So why trust the book that we have been told not to trust concerning safety? Is this world in that much of a hurry. My family is worth the extra steps.
In the 1950's, 60's and 70's I open ketteled thousands of jars of tomatoes. I'd NEVER do that today. I never had a jar explode, or even go bad, (I did have friends that did, and exploded jars of tomatoes make a heck of a mess in a pantry). I think tomatoes were different then, too. Also, my mother used to say, "God takes care of children and fools." Maybe He was just looking after me, because I didn't know any better.
You aren't radical, just sensible. Canning is based on science and as discoveries are made and technology improved, canning practices will need to change to be as safe as they can be. Sometimes old ways are romanticized and we don't realize the hardships faced due to lack of knowledge and lack of technology.
How do you feel about jars that have spilled over while canning and their safety for future consumption when they seem to seal appropriately. I have often wondered that if liquids and potential meat or product particles pass that seal while canning even though they seem to seal fine that it could cause problems. Is this something that I should be concerned about?
Amazing isnt it. Why ignore safety rules on canning?? The timing for canning is just as important as anything else & these are foods for your family. I just dont understand why anyone would take the chance of safety protocol in canning. Would these same people purchase canned goods from companies who did not practice safety or would they be first in line to sue?? You would be the absolute 1st person I would TRUST with all my canning questions.
I have always valued your wisdom. I see both sides of the argument. I think it's wise to follow current recommendations BUT I also believe there are things you can can safely that arent recommended by the good ole US government & my belief is they dont recommend canning things like butter because they can't guarantee the intelligence of the person reading the recommendations & if it's a very complicated issue it's better to be safe then sued. unless you roll butter in the dirt or cont...
My understanding after researching everything I want to can is p.h. is number 1... just like growing foods and our own body's ...particles of hydrogen ...life as we know it's fuel...hydrogen
Some of these people on youtube have some scary advice :( I don't want to mention any names or methods, but if it isn't in the blue book, I won't risk it. I had someone send me a message about my canning potatoes video and they were nasty as anything about following the blue book. I covered my butt and called ball directly and got a safe answer :) A lot of people forget or don't realize, you can call them and talk to a real person. Or visit their website.
tomatoes today could be less acidic or some varieties could be less acidic. Only fools will argue to be less safe.& risk killing their family. You never tell people how to do it, only what you do. Some fools will not take the time to put on a seat belt.
Some people should not can! You tell them right if they are a dumb a@@ and think that the few minutes they save in canning is worth the life of their love ones! They have never lost any one that they love! I will run over in time on canning , never cut corners in timing. If you can't do it right don't do it people ! We are talking minutes not days so read a book , or just a page. They have the Internet or they wouldn't be watching you ! Lol Keep telling them straight !
How dare you say people won't open up a book... I do, if it has pictures :) lol Just joking around Why not be safe & follow the blue book? It's safe and proven. If people follow canning methods like you stated in the 30's & 40's they are gambling. I see videos on youtube on improvised canning, & it's scary. Great video Thank You
THANK YOU I fear some folks (not you) are goingto kill folks!!!! I tried to tell one lady to please not tell folks it's OK to leave chili, spaghetti sauce on the stove all night and them can the next day. She got so mad!!!
I remember my Mom canning some tomatoes she had grown in the family's garden. She used what I think is the "open pot" method, which was using a Dutch oven with a towel wrapped around it. She learned that from Grandma, and so forth.
I fully agree with your sentiment about following modern canning guidelines, since, after all, they represent the best research into safely canning food. And to underscore this importance, I'm including a link to a newspaper article from 1977 concerning the worst botulism outbreak in the State of Michigan's history. It occurred at a Mexican restaurant then named Trini & Carmen, and was the result of their using improperly-canned green peppers in their hot sauce. (Never mind it was illegal to use home-canned food in a commercial restaurant in the first place.) This story was front-page news for weeks, with one cover featuring a rubber-gloved technician in a Hazmat suit, holding an old-style quart jar, with the headline screaming "This jar contains enough botulism to kill half of Detroit!" Or something to that effect.
So, please keep warning people on the dangers of not following the latest guidelines, and if need be repost the link to that newspaper article to remind them.
BTW, I discovered another way to tell if your jars sealed correctly! I had canned my 36 half-pint jars of sweet corn in chicken stock for my Chicken Veggie Soup. One of the jar lids never "popped" for me, but by the following day it had popped. I didn't remember which jar it was, so I started lightly tapping the jar lids with my fingernail. All of the jars which sealed correctly had a high-pitched, muted sound. But the one jar that failed to seal made a much-lower pitched sound. When I inspected the jar, the lid came off easily in my hand.
Anyway, the only way I can describe the difference in sound is that it's like comparing a trumpet to a muted trumpet. You might try experimenting with a properly-sealed jar versus an empty jar with an unsealed lid on the rim. Tap both with your fingernail and you'll immediately hear the difference. I, for one, will add this "tapping test" to my canning protocol, because it's one more way to insure the canning process was a success.
Thanks again for all of your great videos! Here's the link to that newspaper article.
news.google.com/newspapers?nid=1988&dat=19770404&id=rT0iAAAAIBAJ&sjid=ZawFAAAAIBAJ&pg=4539,3405580
My Grandmother used the open canning method and the idea of doing it myself scares me to death! Thank you for helping us to follow safety procedures.
I have always been a bit fearful about canning. I'm glad you made this video so that people do follow the guidelines. Thanks for sharing.
Thank you for providing safe, step by step canning videos. There's a lot of misinformation out there and I appreciate your attempts to keep us safe. I always follow my Ball book fully and take no shortcuts because my goal is to provide good food for my family, not poison them. It's too bad there are people in the world who will criticize you for your hard work. You can only try to educate them, you can't make them do the right thing. Don't let it get you down and as always, I'm looking for
I prefer to be safe...rather than sorry. I admire your vigilance and attention to detail.
Those articles were just so sad but very interesting how the stories were worded. Thanks for sharing them and thank you for your great videos!
Three people were sickened by botulism from improperly home canned green beans in Oregon just this summer! We know so much more now than we did 80 or 90 years ago. Everyone who cans their own food should stay informed, keep up to date and follow the guidelines.
You ALWAYS give great advice and share the most valuable information on your videos. I have learned soo much from you. I'm sure your subscribers know that you present your videos with a humble heart, and wouldn't do anything to hurt even a fly. That's why we trust you. For people like this, I would submit that they start making videos about a particular topic that they are knowledgable about to help others instead of criticizing you.
You are a caring person to explain this so well. This person must have not thought clearly, saying what they did. It is very kind of you to take the extra effort for their safety. I admire you, and love your videos.
I am so glad you made this video! You and I have discussed this topic before. I cant get it through my head why people take chances with their loved ones. Not only do standards of safety change but people need to understand there are new bacterias growing all the time, who is to say that something new wont show up in unproperly canned foods? Nope, NOT WORTH IT! Thanks for all your help and making sure people understand the risks they are taking.
You're my authority! You're one of the few I trust. I love canning. Thankyou for all your videos.
A lot of testing has been done between books written 50 years ago and now and I trust the science behind canning now than I do from back then. And going through my collection of Kerr canning books from decades ago and the big Ball book, it's amazing how much things have changed (canning meat stews, green beans and corn in a WBC for an hour in the Kerr books)...uhm, no. Get a current book and treat it like the bible.
Thank you for all your videos! I am new to canning and appreciate all your insight and experience.
Excellent advice as usual. People who don't take time to read the canning instructions are the same ones who refuse to ask for directions and put their kids bike together (wrong) without the instructions. Bless their hearts. ;-)
You are a fantastic teacher and a real treasure to this community and if I were a lot younger is gladly call you momma but you aren't old enough for that so I'll happily settle for friend and still do as you say lol. I've been off CZcams for a bit due to some health issues so now I'm catching up on videos! I sure missed my CZcams family and glad to be back!
Ive been watching your videos today and they are very informative, to the point, and well done. Yours were referred to in someone else's video.. So it was just out of youtube word-of-mouth that i found you. I even watched this one and it speaks wonderfully of why i like all of your other videos. My family has been canning for generations and I have been told of the different practices that evolved till now by now my mother.
My thing is i want to understand the modern ways of canning and food storage. My understanding of the explanations is that traditions of canning wasn't always the best. Until recent i considered myself a traditionalist. Do things the old traditional ways but the more i learn its an evolution just like everything else. If it is a better outcome without sacrificing quality then why hold onto old ways. If we would never have progress in our lives we would still be using candles everyday and washing cloths by hand.
BTW I'm buying the wringer in the hand washing video!
They have found that people are growing tomato varieties that have less acid than what was commonly grown years ago. That's why they have added processing time and additional acid to the guildlines. I have also read instructions for pressure canning as an alternative to water bath in regards to tomato products.
I am new to canning, but thanks for your videos, they are great and full of information. Especially for me, I am a more like to learn by viewing then by reading. So your videos are a gem to me. So keep them coming, as far as your warning about canning no matter how much you stress it, people will still do what they want to despite the warnings. For example people still smoke despite the warning label on the package. So thank you for keeping it real, and honest and know that I will follow
This is such an excellent video and good advice for good safe Canning. With so much new interest in gardening this year and I presume preserving the food it would be really great if this was brought to popular videos. I don’t know how CZcams works and I think it’s kind of sketchy but I know there’s some that if they’re popular then they’re made recommendations for other people I’m not really sure I don’t know if you could re-publish this video I don’t know, not that I’m telling you what to do, I just sit think it has very very good information on it. when I started canning I got sucked into random canning recipes and advice that was not necessarily safe or recommended. It wasn’t until I started watching your videos in reading more on canning that I learned how to become a good canner and what it means to follow safe recommendations. You really don’t know that you need to do that when you begin canning until somebody tells you or you come across that information. Thank you
Generally speaking, youtube won't promote videos unless they are at least 10 minutes long so that they can cram them full of ads. I'm so glad you saw the light when it comes to your canning. It's frustrating knowing how many bad canning videos are out there and sadly a lot of them are being promoted by youtube simply because they are long.
imstillworkin I suspected it would be something like that. How unfortunate. My daughter has expressed an interest in canning and I am having her watch your videos to get started and teaching her about which websites are reliable. I learned another thing from one of your videos tonight as I was rewatching them. Only use canning books from 1990 to present because of updated guidelines. I probably wouldn’t use anything older but still good to know. I want to thank you for all the effort you have put into the many videos you have made. Thank you and take care!
Thanks a lot, I had never thought of it this way, I was simply into "there's no water anywhere and fat coats every meat particle, acting as a barrier from the outside". But the main reason is probably the one you mention.
I love your vids, watched at least 10 yesterday evening!
imstillworking, I think you are a very wise lady. Thank you for always making sure your canning videos show you practicing safe canning. I AM fanatical about my canning, because the health of my family means everything to me. Easiest thing for new canners to do is get the most up to date Ball book or It's So Easy to Preserve, and take a class with their local extension.
I agree with you here girl...I have a mother in law that just flips out about the longer times in the canning books. In her mind the longer you process food the more nutrients are lost. Fresh is best but you can't cheat or take chances with canning food for storage...it just ain't worth the consequences of " I think this is long enough".
imstillworkin, I appreciate you and thank you very much for sharing your life with us all. God bless you and your family !
I read those news stories. I also read the signs of spoilage article. It looks like those lives could have been saved if they heated those foods to boiling temperature for 15 minutes.
I hope to can for the first time this year. Thank you for your videos.
That's the way they were told to do it. They were doing what was right for their time. I want to do what is right for my time. It's amazing how many folks will hold onto grandma's canning ways out of respect though.
Good advice, Ive been canning for almost 30 years now and am very careful to follow directions, its not the recipes in most cases that have been altered, just methods.I inherited My mother used to can when I was a kid, some of them were old mason jars with glass lids, and when she did jams she always put parrafin on the top before sealing.We do have better jars now :)Thanks for the vid!
Reminds me of the time I borrowed a ":how to" book on wireing from my dad. It was from the 1960's and I said sheesh dad this is too old. He said electricity doesent change. I said well Im pretty sure codes do. We both had a good laugh and I gave him a new one the next fathers day.
My mother and gram turned their jars upside down but it was so that they could see at a glance whether the lids had unsealed.
Also with the reality of 'supervirses' out there, I believe that there is a chance of a 'super botulism'. Updating canning practices just makes sense.
I was working at a booth recently (at the county fair) for our local Master Food Preserver program. We can a lot of tuna here in the Pacific Northwest so we talked a bit about that with people who visited the booth. One lady insisted that her husband hates it pressure canned. She has done it 4 hours in boiling water for for years and she said "Nobody has died yet". I took a good look at her because I don't want to be at a potluck that she may bring food to! Yep there are still idiots out there
you are my go to gal for canning anything-youre very strict on your canning and like you said it only takes 1 bad jar to take you out-- anyone should have up to date canning specs before canning anything-someone may show you a procedure- but it is your responsibility to research the safest way to do it--- blessings and keep up the great work...
Thanks for this information. Three books came with my canner. I threw out the two copyrighted before 88. I kept the one one from 2004 "Ball Complete Book of Home Preserves". I purchased the Blue Book too.
I totally agree.
I must be a radical/extremist canner, too! I have been canning for over 25 years & continue to always refer to my ball book. I am forever reading canning recipes. Canning is an art that takes many years of experience. I believe the problem with people new to canning is that they are impatient and like instant gradification. They just don't have time to crack a book! Eventually, it will catch up with them.
I fully agree! I see it regularly!!
This is why I don't do any canning videos. It is serious stuff...and I'm not knowledgeable enough about it to be showing other people how its done. If I show you how to plant tomatoes, and your plant dies... its no big deal. If I show you how to can tomatoes, and you die....that is a problem. I like how you do it...by the book...simple as that.
Most county extensions or agricultural schools will have up-to-date canning guides. Mine charges $5 for it.
THAT'S WHY WE ALL LOVE YOU!
Yes, mam. This definitely helps.
Cont..but I also think youre correct about everything you teach us,I've been in your kitchen (so to speak) for afew years & really trust what you say more thansome others. Frankly there are a few you couldn't pay me to sit at their dinner table as the methods used are scary lol. Ive seen folks can with dirty nails as if they just came in from the garden, washed their hands but neglected the nails. Botulism lives in the soil and canmultiply under nails that is the case with many bacteria & molds.
I canned my first chicken broth, I canned it for 75 minutes in my pressure canner for pints, my thought was, it came from meat, I wasn't taking any chances. I heard later you can can it in a pressure canner for 20 minutes. I'll stick with the 75. It still came out looking beautiful.
Cool thank you very much, going to try some potatoes tonight, have 20lbs left from xmas it'll be a good test for next years fresh potatoes. Thanks again.
Good info, your right there are many bad examples out on the web, and if it's just a couple of extra minutes of processing time why would anyone want to take the risk by not doing it.
I have some books from back in the 70s that came from the local extension office. I have not actually attempted to follow the instructions in them (they are more for the "vintage" factor). I follow the Ball books for my canning. :)
I agree they should be free. In fact, I got a little irritated with mine. My neighbor told me she got one last year...no charge and they mailed it to her. When I called last month, they told me it was $5 and I would have to come get it. :(
Thought this was useful info for folks wanting info on canning, "by the book" so to speak; since there are so many questions, visit the National Center for Home Food Preservation; it's a great resource for questions & they offer a FANTASTIC canning book you can buy. They also have a lot of guides & recipes you can print off. The book runs $18.00 - a cheap investment to ensure safety for your family. Best wishes! Thoughtful video; some folks are taking chances they shouldn't be!
Oops, 2nd year so far, mainly tomatoes, and some pears. Your videos are the reason I finally started canning, you explained every thing so well. Hoping to get mare adventurous in the future. So is there a easy way to tell if a jar of something went bad? Thanks again for all of your great videos.
imstillworkin, you are making a world of difference. I certainly appreciate all that you are doing for us all ! God bless ! :)
I've had this happen, never had a lid "unseal" on me. Seems to happen more often here at a high altitude, not sure why. Usually with water bath canning. They've sealed up just fine.
I totally agree with sticking to the guidelines. I have a channel that I sub to for gardening tips and from time to time the person does a canning video and they never, I mean never water bath or pressure can anything! They hot pack it and turn the jars upside down or just leave them and poo poo the guidelines. I grind my teeth every time they say that "it's ok it's never made me sick". If following the rules make me a radical so be it, I'll even wear a T-shirt to proclaim it!
I am curious about your opinion on steam canners. I have mom's old steam canner. I've seen limited studies showing they are safe for water bath canned stuff. The time to heat up and cycle between batches is a whole lot faster than boiling 4+ gallons of water in my regular water bath canner. I'm leaning toward thinking that the only reason the USDA doesn't recommend them is because they haven't had time or funding for proper testing.
While I have a lot of old (1940's, 1960, and 1980) canning books, I would never use those guidelines. I do like the recipes though! Unless the food product is recommended, I would not try to can it. I have watched a few here on CZcams I questioned how safe they were; That being said, I know you ain't my momma, but I can like you! LoL!
My sister in law still steam cans. My family is not allowed to eat at her place unless it's something she hasn't canned and honestly, I worry about her other preservation methods as well.
Cont.. Practicing clean sterile canning the likelihood botulism will grow in your canned butter is about the same as anything else. As a rule of safety I personally heat everything I can after opening to at least 165 degrees including butter and then I allow it to cool back down if I don't want liquid. I do not do this with jams jellies or canned fruit and pickles for obvious reasons but everything else gets heated before consumed. I learned that rule from my grandma just to be safe. cont..
I know someone who made dill pickles in the sun. I have no idea whether these jars sealed. I tried to explain that she should use proper canning methods, but she was having none of that. The jars are now sitting on the counter upside down. Don't know what that's for. Also, they are eating on one jar and are not refrigerating after opening. just letting that sit on the counter too. By-the-by, I am canning B&B pickles today. I will let you know how they turn out.. Bev
onlybev1 sounds to me that she was fermenting her stuff. That does not need to be properly canned as it grows good bacteria because of the salt it has in it. This is actually quite healthy for you.
I'm on the Virgina Tennessee line here :)
I will never get sick from Asparagus.
Can't stand it,lol
Prepping has actually set my life backward. Everyone gives me hell for canning, gardening, prepping because i dont have kids and say it's a fools errand. I was trying to get my ex girlfriend into prepping, stocked her pantry full and her place was to be my bugout location. Problem is she ate everything, called me an asshole for making her overweight and waisting money on a generator. It's like yankeeprepper said, some people can't be helped. My cooking makes me sick and that's prepping too!
Yep...still scares me a little even if I followed directions...but if anything I add some vinegar and overpressurize and cook longer by a minute or two than recommended ...well worth the time though...especially these days...
Just found your channel and subscribed, I am very happy with all I've learned in only 3 vids!
But why/how does dehydrated meat go bad? And is it the same with pemmican? Pemmican in a sealed mylar bag? Pemmican in a plastic barrel with a layer of wax on top? Lard is said to last forever like that, and Indians made pemmican that would last for 20 years or more apparently...What do you think? I'd love to know!
I'm a rebel, but not when it comes to canning. lol
If I'm gonna take the time to put it up, I'm gonna take the time to do it right. Our taxes, fees, and higher food prices are what pay for the research and publications the USDA puts out, might as well get a return on the investment.
Thanks for sharing, hopefully it does help.
I remember about 15 years back a young family in Bellingham got deathly ill from canned asparagus. It still happens and once is too much. I would rather be fanatical then to be sorry ,you cannot be to careful.I noticed the paper was from Eastern Washington do you live in there?
that's how I felt, what if a small piece of meat got in there, we can only filter so much!!! I just love pressure canning, I can get like 17-18 pint jars in at a time, so to me it gets the job done quick.
That why you always take a dish ! Also try to find food that you know would be ok to eat! Hate dinners at church!
Gee, I've never found you to be over bearing on canning guide lines. I appreciate the fact that you make it known you follow them and suggest that others do also. In a SHTF situation, I certainly would be ticked if I had to steal my neighbors can goods and they made me die!!!....lol Just kidding, but I thought some humor would look good right about here. Thanks for all that you share with us and the knowledge you hold dear to you. I know you read a lot and that's a GOOD thing. God bless.
Thanks Mom! Even though I am older than you! You do a yoeman's work!
I tend to think of your videos as being as good as a book. That said I have seen some on the videos you refer to and wouldn't blindly follow just anyone's canning advice. I'm only now after a few years of canning starting to feel safe altering recipes. i.e. mom's spaghetti sauce recipe. If the USDA says I can put raw chicken in a jar and have it safe after 90 min of pressure canning then mom's sauce should be safe after being pressure canned that long.
Another thought about those who trust safety rules from a 60 yr old canning book. Would you eat a can of beans that was made 60 yrs ago?? No way right?? So why trust the book that we have been told not to trust concerning safety? Is this world in that much of a hurry. My family is worth the extra steps.
In the 1950's, 60's and 70's I open ketteled thousands of jars of tomatoes. I'd NEVER do that today. I never had a jar explode, or even go bad, (I did have friends that did, and exploded jars of tomatoes make a heck of a mess in a pantry). I think tomatoes were different then, too. Also, my mother used to say, "God takes care of children and fools." Maybe He was just looking after me, because I didn't know any better.
You aren't radical, just sensible. Canning is based on science and as discoveries are made and technology improved, canning practices will need to change to be as safe as they can be. Sometimes old ways are romanticized and we don't realize the hardships faced due to lack of knowledge and lack of technology.
How do you feel about jars that have spilled over while canning and their safety for future consumption when they seem to seal appropriately. I have often wondered that if liquids and potential meat or product particles pass that seal while canning even though they seem to seal fine that it could cause problems. Is this something that I should be concerned about?
What do you with corn cob jelly? Use it like any other jelly on toast or rolls?
Amazing isnt it. Why ignore safety rules on canning?? The timing for canning is just as important as anything else & these are foods for your family. I just dont understand why anyone would take the chance of safety protocol in canning. Would these same people purchase canned goods from companies who did not practice safety or would they be first in line to sue?? You would be the absolute 1st person I would TRUST with all my canning questions.
Amen
I have always valued your wisdom. I see both sides of the argument. I think it's wise to follow current recommendations BUT I also believe there are things you can can safely that arent recommended by the good ole US government & my belief is they dont recommend canning things like butter because they can't guarantee the intelligence of the person reading the recommendations & if it's a very complicated issue it's better to be safe then sued. unless you roll butter in the dirt or cont...
I'm new to canning, 2nd year so at
imstillworkin, do you pressure can your tomatoes or do you feel safe with the addition of the added lemon juice and doing a water bath?
My understanding after researching everything I want to can is p.h. is number 1... just like growing foods and our own body's ...particles of hydrogen ...life as we know it's fuel...hydrogen
Some of these people on youtube have some scary advice :(
I don't want to mention any names or methods, but if it isn't in the blue book, I won't risk it.
I had someone send me a message about my canning potatoes video and they were nasty as anything about following the blue book.
I covered my butt and called ball directly and got a safe answer :)
A lot of people forget or don't realize, you can call them and talk to a real person.
Or visit their website.
will pressure canning tomatoes gaurantee no chance of botulizm?
I'm glad all the idiots came before us. Live and Learn. Thanks.
Thanks! As we have discussed, I am a recovering canning idiot.
tomatoes today could be less acidic or some varieties could be less acidic.
Only fools will argue to be less safe.& risk killing their family.
You never tell people how to do it, only what you do.
Some fools will not take the time to put on a seat belt.
Oh, no she uses the steam processing as a pressure canning method. It's dangerous as all get out.
Some people should not can! You tell them right if they are a dumb a@@ and think that the few minutes they save in canning is worth the life of their love ones! They have never lost any one that they love! I will run over in time on canning , never cut corners in timing. If you can't do it right don't do it people ! We are talking minutes not days so read a book , or just a page. They have the Internet or they wouldn't be watching you ! Lol Keep telling them straight !
How dare you say people won't open up a book...
I do, if it has pictures :) lol
Just joking around
Why not be safe & follow the blue book? It's safe and proven.
If people follow canning methods like you stated in the 30's & 40's they are gambling.
I see videos on youtube on improvised canning, & it's scary.
Great video
Thank You
THANK YOU I fear some folks (not you) are goingto kill folks!!!! I tried to tell one lady to please not tell folks it's OK to leave chili, spaghetti sauce on the stove all night and them can the next day. She got so mad!!!
Not sure what is wrong but a bunch of your videos don't play for me. Frustrating.