I’m glad I found your channel. Because i can’t afford a canner. They are expensive. My mom used to water can. But I was younger and didn’t learn. 😩 . But now I’m learning. Thank you for helping me. I’m also watching Make it Make. 😅
I was taught to add a tablespoon of vinegar to the greenbeans to raise the pH. The USDA actually did a water ath study and found green beans need 7 hours to kill botulism. The USDA canning recommendations came out, not because waterbath is not safe but because of convenience! It takes forever! But if you raise the pH, the time shortens!
just stumbled on your videos, I have lots of broth that has been in freezer bags and i need to can them. I refuse to buy a pressure canner, our family has water bathed for decades, sadly my mom never taught me :( Thank you so much!!
Love your mountains...I have always wanted a cabin in the woods. Keep up with your good work. I canned my green beans with the water bath canning. My beans after being ate down twice I replanted them in porch boxes and they did quite well for being late. So I picked them, snapped them and placed them into a freezer till I got enough to can. I used half pints cause I really didn't have a lot and it's just me at my house. They turned out great. Got the recipe the same place as you. I do my onions the same way as you do. I put some in a little plastic bag, get most of the air out by rolling the bag then put about 6 in a freezer bag. Works great for me. Thanks for sharing the chicken stock recipe.
I found I get a better seal water bath canning vs pressure canning. 100% success rate with waterbath. Maybe 80% success with my pressure canner. Thanks for this
Thank you I was doing my chicken stock. Than had an old woman's blank. I'm like omg how long do I hot water bath this. And clicked on your video and thank God you saved me. 2 hours. Rolling boil. I really need to write 5his down. There is no book so far I can find that gives you a list. Once again. Thank you. Your the greatest
Thank you so much for this video! I really appreciate it I have wanted to water bath certain foods for a while but keep getting told that I can’t. I have some turkey broth from Christmas and I am water bathing it now. Thank you so so much , I hope you have had a good Christmas and I wish you a happy new year xx
I have found that it's very difficult to find any information on times for water bath canning in the United States. I have 2 canning books on order that are Amish and they are supposed to have WB recipes and times in it. I made turkey stock last week and canned it 3 hours. I watched a Mennonite lady can chicken stock, she said 30 minutes if it's strained well and 90 minutes if there is any pieces of meat in it. I chose 2 hours just because I felt better about it. So if I were canning beef stock I would choose 2 hours.
Sorry!!! I'm the only person I that cans. People here have no idea what it is!!!. While I've been canning over 2 decades, information on any meat etc is impossible to find. People like you on the Internet are my only source of help.
In Europe everyone water bath cans … everything! We never heard of Ball or Pressure Canners .. or elevation levels😳 Instead we knew about adding vinegar to low acid foods, clean jars, good seals and shorter times for pre cooked meats etc… oh and that botulism dies at 250 degrees. Happy Cannng x
How full was ur bath canner? And did u get that boiling before you put the jars in? I do chicken stock about every 3 days and i dont want to waste any of it anymore. I have a wb canner just like yours. Lol
The canner was about an inch over the jars. I started warming the water and put the jars in the water before it came to a rolling boil. Once they are at a rolling boil that's when you start your timer for processing.
@Michelle's Garden Thank you. This is the only way my people ever canned. That and open kettle for quick storage to be used in less than a month. We were always there on Sundays for great Oma's noodle and dumpling making/drying day. ( hen party galore) haha.. but i never thought to learn or pay atten to the canning bc of refrigerators. I thought that was just old people stuff. Thanks again
Absolutely. Anything with meat should be wb for 3 hours. There is a fb page called waterbath canning only no pressure canning aloud. There is a ton of information on wb canning.
I’m glad I found your channel. Because i can’t afford a canner. They are expensive. My mom used to water can. But I was younger and didn’t learn. 😩 . But now I’m learning. Thank you for helping me. I’m also watching Make it Make. 😅
I was taught to add a tablespoon of vinegar to the greenbeans to raise the pH. The USDA actually did a water ath study and found green beans need 7 hours to kill botulism. The USDA canning recommendations came out, not because waterbath is not safe but because of convenience! It takes forever! But if you raise the pH, the time shortens!
Awesome I love these WB canning videos 🙌🥳
BEAUTIFUL color on that stock!
Thank you so much for sharing what you do! Im making broth and wanted to water bath it and you have all the info I need😁👏
just stumbled on your videos, I have lots of broth that has been in freezer bags and i need to can them. I refuse to buy a pressure canner, our family has water bathed for decades, sadly my mom never taught me :( Thank you so much!!
I’m sure I can smell that bacon and onions cooking. Really enjoying your channel. I’m thinking that water bath canning is going to be my go to.
Love your mountains...I have always wanted a cabin in the woods. Keep up with your good work. I canned my green beans with the water bath canning. My beans after being ate down twice I replanted them in porch boxes and they did quite well for being late. So I picked them, snapped them and placed them into a freezer till I got enough to can. I used half pints cause I really didn't have a lot and it's just me at my house. They turned out great. Got the recipe the same place as you. I do my onions the same way as you do. I put some in a little plastic bag, get most of the air out by rolling the bag then put about 6 in a freezer bag. Works great for me. Thanks for sharing the chicken stock recipe.
Liquid Gold!! Beautiful
I found I get a better seal water bath canning vs pressure canning. 100% success rate with waterbath. Maybe 80% success with my pressure canner. Thanks for this
Thank you I was doing my chicken stock. Than had an old woman's blank. I'm like omg how long do I hot water bath this. And clicked on your video and thank God you saved me. 2 hours. Rolling boil. I really need to write 5his down. There is no book so far I can find that gives you a list. Once again. Thank you. Your the greatest
Thank you so much for this video! I really appreciate it I have wanted to water bath certain foods for a while but keep getting told that I can’t. I have some turkey broth from Christmas and I am water bathing it now. Thank you so so much , I hope you have had a good Christmas and I wish you a happy new year xx
I love your video!!!👍🤗👏👏👏
Thank you. I just started canning but started with water bath and I don't think I want to ever use a pressure canner.
How long do those broth jars last before you consume them?
Thank you!
Loved this video Michelle ❤️ just wondering if it's the same time WB beef bone broth? 2hrs?
I have found that it's very difficult to find any information on times for water bath canning in the United States. I have 2 canning books on order that are Amish and they are supposed to have WB recipes and times in it. I made turkey stock last week and canned it 3 hours. I watched a Mennonite lady can chicken stock, she said 30 minutes if it's strained well and 90 minutes if there is any pieces of meat in it. I chose 2 hours just because I felt better about it. So if I were canning beef stock I would choose 2 hours.
@@michellesgarden thank you so much. Canning is something that just isn't done here at all, so info is totally non existent. While I've been
Sorry!!! I'm the only person I that cans. People here have no idea what it is!!!. While I've been canning over 2 decades, information on any meat etc is impossible to find. People like you on the Internet are my only source of help.
I would WB 3 hours.
In Europe everyone water bath cans … everything! We never heard of Ball or Pressure Canners .. or elevation levels😳
Instead we knew about adding vinegar to low acid foods, clean jars, good seals and shorter times for pre cooked meats etc… oh and that botulism dies at 250 degrees. Happy Cannng x
Could I also can quarts of homemade vegetable broth in a water bath for 3 hours?
Yes you can.
How full was ur bath canner? And did u get that boiling before you put the jars in? I do chicken stock about every 3 days and i dont want to waste any of it anymore. I have a wb canner just like yours. Lol
The canner was about an inch over the jars. I started warming the water and put the jars in the water before it came to a rolling boil. Once they are at a rolling boil that's when you start your timer for processing.
@Michelle's Garden Thank you. This is the only way my people ever canned. That and open kettle for quick storage to be used in less than a month. We were always there on Sundays for great Oma's noodle and dumpling making/drying day. ( hen party galore) haha.. but i never thought to learn or pay atten to the canning bc of refrigerators. I thought that was just old people stuff. Thanks again
Do you warm up your broth before you put it in the jars?
Yes I heat it and then can it hot.
I was wondering if I could water bath spaghetti meat sauce safely?
Absolutely. Anything with meat should be wb for 3 hours. There is a fb page called waterbath canning only no pressure canning aloud. There is a ton of information on wb canning.
I thought you had to do quarts for 3 hours and pints for 2 hours??
To the best of my knowledge they are both 3 hours.
@@michellesgarden - ahh okay, thanks!! I thought you said in your video that you were doing quarts for 2 hours so I just wanted to make sure.