Tips for Water-Bath Canning For Dummies
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- čas přidán 8. 09. 2024
- Water-bath canning is the easiest method for preserving high-acid foods like fruits, tomatoes, and pickled vegetables. This how-to video gives you a quick overview of the water-bath canning process and tips that will have you preserving your own healthful fruits and vegetables in no time.
For someone who has never canned, this was an excellent “how to” !
Never stack the jars on top of one another unless you put a peice of card board between them or a good flat board. The presure from the jars stacked could cause them to Lose there seal and go bad
No need to warm lids, no need to sterilize jars if processed 10+ minutes, don't leave rings on and don't stack filled jars.
Thanks!
What do you do after you take the rings off and then you open the jar. How can you close them and store them in the fridge if you don’t have the ring on them?
@@stmichaeldefendusinbattle9876The Ball jars I purchased came with two sets of lids, ring and seal for canning and a one piece lid for use after opening.
Why can't everyone explain things as quickly and simply as her?
Gotta make the videos 10+ minutes long to make more money
@@Treyorrrr really?? i didnt know that.
this is a great step-by-step video - i canned many years ago, and now ready to start back - and wanted to find a refresher - great job!
Oh my Gosh!!!! This is the BEST of the best in videos. Thank you Thank you Thank you.
At last an easy to understand no nonsense 'I wanna be the next Martha Stewart' video .. well done.
Honestly I could fall asleep to this woman’s voice it’s so calming
Alba Standen no it’s not
Amy Mcdonlad um exsuse u
Quick and simple explanation. Love it
Bamboo chop sticks work well when canning veggies. I couldn't find my spatula one time making pickled onions. I had a new set un thr drawer. I quickly washed one and poked around the onions. Sure enough bubble worked their way out.
Very useful I use this daily thanks u saved my life I don’t now what I would do without this
Thank you! Excellent, clear and concise.
Great job thank you quick and easy to follow
Holy crap, thank you for this video! Almost every canning recipe makes reference to making sure to scald your jars and lids but almost none of them tell you how that's done!
With this information, I will become the jam making queen of the Universe.
Thank you straight and to the point! 👩🏾🦲🥰😍
Can you help me
In what way do you need help?
She makes water bath canning very clear.
Thankyou you've made it easy to understand
Aww such a great vid cant wait for the movie
The last scene in the video shows the lady stacking two jars one atop the other with the metal rings still in place. This is NOT recommended! Jars should always be stored with nothing stacked on top and the metal rings removed. This is because stacking jars (or leaving the tightened metal bands on) forces the lid in place and if the seal unseals for any reason over time, the food will not visibly spoil and thus will not create the visible signs such as mold etc. to indicate the food is bad but could still harbor invisible botulism toxins that could poison your food. Bottom line, if the seal does go bad and the food spoils, you should be able to instantly identify it as spoiled and discard the food. Stacking or tightened metal bands left on may allow for toxins to remain undetected. This is the reason that two piece ring and lid closures are used and the old one piece zinc tops are no longer used.
Thank you. I might not have come to be aware of these things if it wasn't for your comment. I looked into what you said, and at least several different sources say the same thing; don't stack the jars and remove the rings.
well I just went into the basement and unstacked / deringed everything... lol
Good information, thank you.
Victor Benson thank you so much I’m new to canning and had no idea
Hi can I do this method with both fees and cooked vegetables thanks
@nolongerconforming
No, she was not using it upside down. The curved part of the lifter is supposed to hug the top of the jars. She is using the jar lifter correctly. I just watched a video of another lady canning and she described how (which side to hold) to use the jar lifter. ;)
Thank you for this informative information 🙏
Everywhere around you are yeast and bacteria floating around. They are on you. On almost every material you touch. We are made of them. The sole goal of canning is to produce enough heat as to kill all the enemy cells that want to consume our sugars/food. A total scorched earth policy. This is why pressure cooking is the preferred method as it can go over 212 degrees thanks to the added pressure (1 bar/ 15 psi of pressure will raise the temperature to 250 degrees). This sterilizes everything contained within the jar. So that is all canning is, creating a perfectly sealed environment devoid of any living cells. The low pH for most canned foods also helps in that microbes unsafe for humans don't really live in things that have a pH below 4.6. That is why beer was safer than water to drink in the old days. It has a pH under 4.6, so anything in it is found to be safe for humans, plus it has ethanol which kills dangerous microbes as well.
As far as a setting up, boiling your lids or jars first is really just an extra cleaning step. Removes surface colonies. Once finished canning everything inside should be dead. However, if you did not cook for long enough, or at the right pressure, sometimes large molds will survive. So follow the correct times, or better yet, pressure cook them. The enemy of food is oxygen as most microbes are aerobic and will start growing in the presence of it. So if you find your jar unsealed, it's probably already begun to spoil. I usually put the jars in boxes at 12 to a case, and then put them on top of each other. We have never had any issues doing it this way. Removing the bands is definitely the preferred way as you can keep an eye on the seal. If it didn't seal, do it again. If it doesn't seal again, change jars and wash the rim or replace the lid. Feel free to screw the lid down tight while canning. It is easiest to remove the band just after it has sealed and is cooling down. Good luck.
Can I preserve food in a pressure cooker instead of a pressure canner?
@@pinkcrissy pressure cookers and pressure canners are essentially the same thing. I cook in my canner. You don't, however, want to pressure can in an electric pressure cooker though, that is not an approved method and can cause problems. Amazon has a great one made by Presto for less than $60 and its huge. Great starter pot!
@@pinkcrissy Technically You can do it, IF You know exactly what You are doing, i.e. if You know the exact pressure inside your pressure cooker. Mine (a German pressure cooker) has a tested (!) pressure of 100kPa (15PSI for You US-guys), so I can safely pressure can 3 quart-sized jars in it, which is perfect ifor me f I don't want to use my larege 25qt. pressure canner.
The PRESTO-canner does a good job, too, and it relies on the same simple & fail-safe design ( = pressure regulation by weight) as any traditional pressure canner does.
Some "multi-pots", however, with only a digital pressure measurement & display are NOT recommended, as their exact pressure isn't reliably known.
Its great explanation
Thank you for sharing, I'm trying to learn how to can food, and your information is well appreciated.💐
Thank you, you have made it look so easy! I can't wait to try it!
Jilly
Never store your canned foods with the bands on. And do not stack them.
Best I have heard......
Thank you for doing this video... Very helpful.
not only gender based (LOL) also learning capacity based... I have an LD and this is Perrrrfect!
@nolongerconforming
They're using it the right way. The rubber part of the lifter grips the jar tightly and prevents slipping. Obviously you've been using yours upside down, lol!
Dont store with metal bands
Dont stack them when stored.
my family has always stored with metal bands. Never had an issue with them (talking 10 years+ for individual items. No, not recommended, but not end of world)
@@Kehy_ThisNameWasAlreadyTaken Congratulations on being able to count yourself lucky then. Removing the rings and not stacking prevents a false seal. A false seal can mean your food is bad but it may not be obvious until you've already eaten some because the bacteria growth goes down into the food rather than growing on top. You're welcome to can any way you like, but for someone coming to this video who has never canned they should have safe facts not, It hasn't killed me yet so it must me safe.
Thank you Stevie Wonder
@@HellenaHanbasquet It is a personal preference if you leave the rings on or not. But it is preferred to store them without, especially in humid areas where they can rust on the jars. After 12 to 24 hours from processing, check your lids to make sure they are sealed. Then remove the rings, wash the jars and rings in hot soapy water, even if there are no visible signs of food on the jars. Then dry and the rings may be replaced if desired.
nchfp.uga.edu/how/store/store_home_canned.html
As for a false seal, there is no such thing, either a jar is sealed or it isn't. Leaving the ring on will only keep the lid in place, the lid cannot suck back down and create a vacuum, only processing will do that.
@@sixpinkoneblue yeah I'm sure you're right, I mean I've only got a bio-chem degree and worked in food science...please give me some more misinformation.
That was very helpful, thank you.
Perfect! Thank you so much for this. I couldn't figure out how all the pieces went together! :-)
Ty!
is really good
Nice1
I'e never canned anything and I wanted specifics like the timingand how full it should be.
NEVER can on a ceramic flat top stove- you wont get even heat and it can crack your stove top- I was told this by a Sears Repairman and I agree- I use our camp stove out on the deck where my home wont get to hot you can see more about canning on my blog
At least our European ceramic stove tops seem to be built strong enough...already my Mom did use our large water-bath canner on such a stove 25+years ago, and nowadays I do use a 25qt. pressure canner on our 3ft. wide ceramic stovetop. And any proper pot should have a level bottom anyway, to guarantee an even heat distribution - on any el. cooking range.
@1kingconan I highly recommend you get the Ball Blue Book Guide to Preserving (the best book for beginners, in my opinion). You need to understand the difference between high and low acid foods and what type of canning method to use - water bath or pressure canner. It's a matter of food safety. :) If you use the wrong method, you could become very sick.
Note: Never leave your rings on the can and I beleive, do not stack. Stacking could stress the seal of the lower jar and you could lose your seal.
beautiful
What if your jars tip over during processing in a water bath?
@alesbica I'm with braddy33. I have watched far too many videos on canning where there was too much wasted time on opinions and personal experiences. This video delivers ONLY the information and techniques. As a man, I approve of Braddy33's comment. Are you just here man-hating?
If the seal does give can you put it back in a water bath and redo?
Yes however you maybe over processing. Example jelly should be fine but apples maybe over processed and mushy
I never heard of separating your lids from your bands so they'le seal better when heating them up. also, i'v heard you can re-can the ones that don't seal, meaning re- do them again in a water bath. better check on this before trying.
Chris Taylor I think you are correct about redoing your seals until your correct...I am pretty sure about this...but you could also use it up then aswell but resealing is an option for sure.
Where can I find a "time" chart for the length of time (submersed) for various foods?
+pchic33701 id google it.
i know your post was 4 years ago but in case anyone else looks at this comment and wonders the same thing i found this website to be extremely helpful: nchfp.uga.edu/how/can_home.html
I remember my mom used to pour liquified new clean wax over some of her preserves what does this do is it a safety thing I know she never opened a bad can with the wax on it mostly on jams she did this. Any insight about this unfortunately she is no longer with us to get her skills I lost her really young and am beginning to see the necessity of going back to this way of life.
It might have prevented oxidization (aka rust) on the metal lids... I have seen many canned goods going to waste because of corroded lids in damp basements.
can I use my stew stainless still pot or does it need to be like the black one here ?
This is like time travel 😅
Can I seal a butter sauce that has onion a garlic in it? Will it be safe to ship?
If I have 20 filled jars of relish ready for the water bath, but only room for 6 jars in the water bath; what can I do?
Can I process 6 jars, then let bath water bath cool a bit before adding 6 more jars (whose contents will have cooled a bit).
Or can I put the remaining 14 jars in a sink of hot water, (so they don't crack if added to hot water bath) while the first six process in water bath, then add 6 more after the first six are done. My thinking is the hot sink water will prevent cracking of the jars.
Just trying to figure out how to make a big recipe without the water bath capability to handle the large volume.
How long can I wait between exchanging jars in water bath. Or maybe that isn't possible to do?
Any ideas would be appreciated
It is only needed that the glass jars aren't subjected to a huge temperature difference, e.g. hot-packed jars into cold water from the tap or vice versa. Filled hot jars in a sink full of hot water will be more than OK.
Also be aware that one can stack jars in the water bath, if the height isn't a problem with your pot. Place a towel or something similar between each layer to avoid direct hard contact, as that could micro-damage the lids and thus prevent them to develop a seal later.
The German WECK-company, who commercially made safe (!) water bath canning known in Europe for some 120+ years states that the top layer of jars needs to be in the water min. 2/3rds deep. My own rule is that the surface line of the jar's content should be at or below the canning water level in the canner.
Do you find using that specific Granitware water bath canner on the
stove, that condensation forms under the lid and drips down the
Granitware water bath canner and pools on your stove?
I hope you can answer soon, and thank you
ravenblackhawke 8
What if I boiled the bands with the jars and didn't check for air bubbles?
The de-bubbling is mainly relevant for canning food pieces like cubed meat or pumpkin. If the air bubbles remain in the lower portion of the jar, they will rise later and the fluid-level will be lower than at the time of filling, which is not desired. With all liquid foods such as jams this is usually not an issue at all to begin with.
Does apple jam need to have water bath? I can't find a definite answer online.
thank u for sharing the method u have shown here...it's very much appreciated😊 one question however...how important is it to have the ring (to the lids) hot when placing them on the jar, and why so...?
April Amerio warm lids to soften the seal. if you don't warm them chances are most jars won't seal properly
can i do this for some main course food?
did you not put both parts of the lid in the bath for the first stage
I BADLY NEED AN ANSWER, I HOPE SOMEONE COULD HELP ME :)
I would like to know, in the case of SAUTEED SHRIMP PASTE that only uses SALT, VINEGAR & OIL, what is needed for that? A WATER BATH CANNER or a PRESSURE CANNER?
THANK YOU LOVES! 😍
The worst part is right at the last. DO NOT STACK CANNING PRODUCT. The weight above messes with the seal of the one below.
Hello I'am curious as to the reason why you state to fill the hot water bath canner to at least 1 inch above the jars ? What does this accomplish ? I'am just curious as I cannot find much information about this subject anywhere on line. I have been canning for years and always keep the water level just below the rings on the jars and have never had a problem thus far. As a matter of pure interest any information would be appreciated.
So that the water/heat completely surrounds the jar and the extra water leaves room for evaporation without leaving the top uncovered.
I know this is 3 years old, but what I’ve learned is that the water should be below the rings for pressure canning and 1-2 inches above the jars using the water bath method
Let the cans sit for more than just a hour. Do it for about a day
Hey guys wanna party with my new jam in a jar it smells so good
U dont need to buy all that things - u can verry well use must of things U all ready have and also use used comerisial cann
What is the recommended time for boiling?
nchfp.uga.edu/publications/usda/GUIDE01_HomeCan_rev0715.pdf it depends on what recipe you use but here is a guide from the US department of agriculture on home canning.
I so do not understand this stuff. After you "store it in a cool dark place," how long do you store it there for? Indefinitely? When can you open it to eat? After opening it, do you put it in the fridge or back in the cool dark place? I never heard of canning till today, I don't know what it is, and I didn't know why they made jars that design.
you can safely store for up to a year...once it is opened refrigerate as you would any store bought food.
Connie Brister hello, do you mean you can still use it for a year even it's opened already so long as you stored it in refrigerator? thanks
why does it have to be a non-metalic spatulla?
? What is the "recommended time to boil the jared food?
Times for each type of food are different. I am processing my first jars of dill pickles and it states in the recipe to boil the filled jars for 12 minutes. Each veggie, or fruit product is going to be different. You have to get the recipe for what you want to can and it will give you all the information you need.
do we need to wipe the bottle before puttting the products?
Yes before putting on the lids.
so....what was the wide funnel for?...anybody?.....I did not see it been used...
kevin ballesteros was used in jar for the fill.
Can I use Tap Water or, do I have to use Bottle Water? hehe :-)
@braddy33 As a woman I prefer it that way as well ;)
@braddy33 How does gender relate to wanting a precise, quick video of instructions? I'm a woman, but my desire to obtain clear, quick instructions has absolutely nothing to do with my gender. It does, however, have everything to do with wanting to create a perfect end product, which I believe most people want no matter what chromosome combination they were born with.
Hope somebody can answer me. I am new in canning and planning to make some tomato ketchup. I was wondering if once I do this water bath canning, then let say I used the ketchup and for sure will not be able to consume all of it i one seat. Can I use the ketchup again? how long will it last once opened? And where do I need to stored it? Thank you in advance:)
you store it in the fridge like any other ketchup. It will last as long as ketchup lasts in the fridge. Ketchup is really acidic so that will be a while.
@nolongerconforming no...thats the right way
You should not store them stacked or with the bands on them.
I have followed these institutions to the letter. When I can my tomatoes they always wind up with water in the bottom of the jar. I did a solid pack with the tomatoes and only used tomato juice for the liquid. Why is there water in the bottom of the jars? They all are sealed.
Because your tomatoes are mostly water. What you are seeing is the liquid from the tomatoes themselves. Mine usually look normal after I have moved them around a bit.
Can we preserve juice
You can. You'd basically make a Jelly with it and then follow the above steps. www.almanac.com/recipe/basic-apple-or-crab-apple-jelly This one is a good guide line (they actually tell you from scratch how to make it although they don't detail how to can it).
Store without bands
how much?
Do not stack your jars. Stacking will break the seal!
Was hoping to find a way to save money by canning our own foods...but it sounds like an expensive endeavor. Especially for someone homebound.
+Loren Robertson its not that expensive. there is an initial cost for all the supplies but once you have it you can reuse them all. and if you get the veggies from your own garden it costs you only the vinegar and salt which are cheap. All the items can be bought on amazon and shipped to you, even the salt and vinegar.
It is not as expensive as you might think. Ask around for canning equipment from friends or look on Craig's list. My canning tools were only $17 on Amazon and the pots, jars, etc are can be had at Wal-Mart. I have a large garden now and am making pickles at this moment for the first time. We are a one income family now so canning is necessary.
Do not stack. Remove bands!!
why can't the water be boiling???
@laraineannebarker Mmmm. . .waffles!
My jars seal without water bath.
The water bath is to kill bacteria and preserve the high acid food. What you're describing sounds like the wax on the lid is moulding to the jar but without the water bath the food is not safe to place on the shelf and leave for any length of time.
a couple of tablespoons should do it
You're also not supposed to stack them
Uh oh I forgot to make sure no air bubbles. Is my food lost? 🙄🙄
If this is the easiest, I'd hate to see the most difficult.
You really would 😂 this is by far the easiest tutorial I’ve seen
She stacked her jam on top of the other jam jar. That’s a no no. Please don’t stack the jars on top of each other.
Oh, that's right. Women don't like "clean, simple, precise and quick" instructions. *eye roll*
Jam smells
@vapor1115 So you, too, believe wanting a concise video is a desire shared just by men? I'm not man-hating. I am just saying that wanting a straight-to-the-point, instructional video is not based on gender. Plenty of women would like such a video as well, like me. Simple as that. Goodbye now.
DONT STACK YOUR JARS AS SHOWN IN THE VIDEO. ITLL COMPROMISE YOUR SEAL!
Bobs your uncle
We are not dummies! Bad term.better to say inexperienced. What an insult!
Absolutely crap information.
What if the lids seal before the water bath?