Botulism and Canning vs Vacuum Sealing
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- čas přidán 31. 05. 2024
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NOTE: This information is meant for educational purposes only .I am NOT a doctor nor pretend to be one. Nothing I say should be used to replace professional medical counseling. Also, PLEASE do your OWN research!
Great video Heidi
I agree totally
Here in Australia I use your American style canning for low acid foods
Never been sick because I believe canning it right to directions works to keep you safe
However my mother in law and all her friends waterbathed meats fruits veggies every year because it was the only method taught in Australia before the 1980’s
There was no history of sickness in those families and they waterbathed for 30 /40 years on average
I don’t do this way because we have been educated better here and we now have access via the internet to buy Ball and Kerr jars etc
But these ladies proved that the risk is low even when they were doing it the unsafest way
We all go through the fear of botulism ...I did when I started
But now I am stress free because I had read the same reports you spoke of and I do it right.
God is good ALL the time.Thanks Heidi for helping us and educating us as usual.
Before I got a pressure canner I canned chicken in my waterbath canner. I wanted to do other meat though, so I got a big pressure pot, for those big batches of beef (now we can't get beef this year lol), but I'll do some chicken, just feels better to pressure can meat.
Yes I’ve heard the Amish have good cookbooks Here in Australia we are a little backward in the homesteading side compared to you guys but we are catching up👍
@Homestead Aus,
I agree. Thank you for sharing.
I was born and grew up on a little farm in Poland right after the WWII.
All meats were canned/preserved in glass weck jars (with rubber seal), in a water bath.
No one ever even heard of pressure cooker.
We ate it on almost everyday basis and never would even occur to me, that one can get sick.
I do it now with a method that is little more involved, but I do not use pressure cooker:
quart size jars I keep on a slow simmer for 90 minutes (7 to a pot), cool it completely, (overnight in most cases), and
simmer again the next day for another 90 minutes.
They keep very well for months, matter of fact, last week I used the last one with pork from June 4th 2016.
I also remember ripping a carrot from the ground, hardly cleaning it against my pants, eating it for a snack...
...nowdays, most people will faint at the prospect of "BACTERIA" and shovel disinfection tissues down to my stomach...to make it "SAFE"...
:))
Thank you thank you thank you for your comments from Australia! I agree and this makes me feel so much better. Fear has been a barrier for too long. God bless all of our food and efforts.. and our hands ❤️
@White Board Gematria raw chicken parts pint size time90min
Quart size 120 min. Pack jars up to neck, add 1 teaspoon salt per quart, fill with water. Fill waterbath canner 3 fourth high and bring to boil with open lid. When it is boiling cover and time it.
I do not know if it is anywhere because it is NOT recommended in the USA. I got the times from an older canning lady, they did chicken all the time. Not other raw meats though! Since I got a pressure canner I use that though. I can do more jars at a time.
I love your shows very informative. I'm 82 and had a stroke at 61 rt side I bought the brake bleeder and have no strength in my hand so had to buy a food saver . Been canning since I was 17 never even thought about botulism. I watch CZcams on have canned things I never thought of before. Bless all of the women who put these programs on . My mother gave me her can when I married I still have it .
You’re doing the Lord’s work teaching these skills.
I have been studying up on canning on youtube for the last few days. This has been the best video yet for telling me what I really need to know. Thanks.
I am so glad it was helpful :D
Haven’t canned in 30 years...... nervous nanny is going in again to teach my children and grandchildren..... thank you for the refresher course 😁✌️
Nervous! Yes...me too! My Mom canned when I was a little girl, but not meat b/c of fear. James and jelly is what she did. I'm 68, canned my very first raw packed pints of chicken today. I'm scared to death..pun intended! But they look great. I did 4 pints for practice. They are sealed, and popped. But still.....Nervous Nanny here too! Good luck dear, we "can" do this! Lol...🤗
@@cbass2755 Did you survive the chicken canning session.?
@@chevypreps6417 I did!
The food saver machine. Here is the planned obsolescence in almost ALL modern electronic devices. Where the power comes into the device, there is one of two devices there. One is silvery and looks like a silvery rectifier and the other looks like a flat capacitor that is either a dull olive green or dull rust in color. These are ALWAYS underrated. They allegedly keep the device from overheating. They are called "thermal resistor". Now, one can either replace with a fuse and or replace with one of a higher value. They cost about 50 cents each. And then your food saver will last many, many years.
Great info but where do you get the replacements and how hard is it for a non tech person?
Hope you are well and get this as you posted 2 yrs ago
@@sarahposey7166: Can buy them on amazon. For a non tech person, if you can solder, then it is easy replacement on the circuit board. Or find someone who can at least solder to replace the parts for you. Or, yu can buy a vauum auto brake bleeder pump that is hand operated and hook of the vacuum hoses to that and do it by hand. I do that for vacuum sealing dry goods in jars using the vacuun canning jar attachment. This way, even if the grid is down for a long time, I can still seal in jars and if carefull about popping the lids, one can reuse the lids forever. I do find the lids seal better if they and the jar are warmer than room temp, like between 130-200f.
Get right on that great idea.
@@sonofeloah
You should do a YT video for people that do better with visual cues.
However I know doing a YT video isn’t for everyone; Thus, I wouldn’t for fear of something like stage fright and having a severe speech impediment.
With that said if I was to search on YT where should I search?
Thank you!
I have been canning food for 30 plus years and have never had a problem with botulism. When I started canning I read the Ball Blue Book of canning. Follow the directions.
I'm one of those 'fraidy cats. Always worried about food poisoning. You convinced me to try dehydrating foods. Been doing that this summer. Now, you convinced me to try pressure canning. Looks like next year I'll have to expand my garden. You are changing my life.
Nancy Db Thank you for sharing that with me!
macks - Sometimes its good not to know. Just priced the canner. Whew!
Well are you still alive I hope.????? Did you survive the pressure canning.?
@@chevypreps6417 You got me. I'm still a fraidy cat. I only got as far as setting everything up to can green beans. Had a question I couldn't answer and stopped. I still have really good intentions and a deepening urgency.
@@nancydb1390 I totally understand yesterday I threw out some pinto beans that I canned about 4 months. So I re-canned 4 cups of beans into pint jars. I think we have to first of get good enough with the canning process that we feel comfortable eating the food. Once you cross that hump I think you are home free. Botulism poisoning is very rare in this country. I you listen to someone who has survived the Big B. You realize that is the last thing you want to experience. Best of luck to you.
Taught my daughter how to can cucumbers yesterday evening. Great skill to pass on to your children.
Definitely, so many have forgotten the old ways of survival
Are you talking about pickling
I have been canning with momma since I was 15. So that is 49 years. No botulism here.
Preventing botulism from stored foods is as simple as preventing fires. With fire, you break any one of the necessary 3 parts: fuel, oxygen, ignition. To prevent botulism, you break any one (or more) of the requirements for the growth of C. botulinum. These are moisture, low acidity, little to no oxygen, and ambient temperature. Put another way, you can dry your food, acidify it, oxygenate it, heat it above 250F for a long enough time or cool it below 38F.
Thank you, this is really useful and specific information. Along with other info in this video It gives me what I need to make some good decisions
I agree with you about the pressure canning!
Heide, we love you. You are more informative than USDA and all of their links to state agencies and universities.
This is still the one of the best canning video on Utube.
I have been canning 20+ years now and we have never had a problem with getting sick from what I have canned 😁 love your videos!!!!!
There are videos from a woman who is a sort of specialist on this topic here in Germany, pressure canning is uncommon here and water bath is more they way it’s done. She explains botulism in a most thorough way and the videos are available with English subtitles (press the cc button). “Steffi kocht ein” is the channel. “Botulismus und einkochen” is the name of the videos, 2 parts.. I can only recommend as I feel now absolutely reassured and awake to a topic that scares many. Not me anymore. ❤
Is preserving food/canning a big thing in Germany? If so do you guys also use the same jars? Ball, Kerr and Mason? Thank you 🙏
@@Slide-A-jar-LLC I don’t know if it’s a big thing compared to other western countries, but I do think it is growing again in these changing times. Normal metal lids on simples glasses, like what you buy your preserved food in from the store are common especially for jams and such. We have a system called Weck here for preserving, with glass lids as well as glass jars with a gasket between and some clips. It’s a very nice system 👍🏻
Thank you for posting this. I wish someone would break this down in English on youtube, but the auto translate subtitles are fine and her scientific explanation was excellent. The fact that botulism spores start dying off between 90 and 100 degrees celsius (boiling water) and the LENGTH of time you process it matters is important. This is should help ease a lot of minds 🙂
Honestly that's why I've never learned how to can cause of the fear of killing someone. That's all I heard about when I talked about canning. So I was like nope not going to can. But as I've gotten older I've really wanted to learn. So glad I found your channel and this video thank you so much!!
Hi Heidi, Wow!! Great discussion. I learned so much that I did not know before (...thank goodness we don’t drink...champagne corks are dangerous!). I love your energy and passion for keeping us all well informed. You’re the best!! Love you, Mary❤️😘❤️
Haha, that part about the corks made me laugh out loud! :D
I'm going to a wedding this Saturday I'll be aware about those opening the Champagne ... :champagne:hahaha:champagne:
@@RainCountryHomestead - Me too!! But I love that fact because it really puts everything into perspective when it comes to home food preservation. I am so with you!! And BTW - I LOVE LOVE LOVE that you introduced me to the break bleeder!! Genius!!
Omg, I thought it was me and user error. I'm so glad I saw this. I'm not buying another food saver. I have 4 as well. They go out right after the warranty expires. I find myself having to press down on the top to get it to suction well while running. I'm going to try the break bleeder method. Thank you for your content.
Yes! I have been so fed up with them and am also happy to be free of those expensive plastic bags, haha!
You ROCK, lady 😉
That break bleeder is the best item I ever bought!
Gotta buy more canning jars!
BTW, in germany waterbath canning is done at different temps for different low acid foods, hardly anything gets "boiled to death" 😂 and the water does not cover the lids - and imagine: no botulism either!
I have a brake bleeder also. Great to have!
You are a life saver! I appreciate the time you took to fully explain the statistics, processes and recommendations for canning food. Looked at many videos but the first few minutes I looked into yours I knew it was the one. As your into said, GOD is good...All the time! Thanks again!!!
Thanks so much for all the great info and tips!
Kris in Orlando
I'm a new subscriber! Thanks so much for going over canning thoroughly with us, for each category of canning! Much appreciated!
I retired and now hubby has a huge garden. I got the pressure canner and I’m ready. Thank you!!
Holy cow! MityVac brake bleeder!
Used these for years, on brakes...
Just got my wife a big food saver kit for Christmas... Thanks for the links
Love your channel, thanks for all the information! Nancy from Canada
Great presentation Heidi!
This was extremely helpful, and thanks for the references to the All American Canner and the Ball book of canning too!! :)
Thank you for showing the differents was of preserving food.
~Pam
I just got a food saver from craigslist to use for vacuum sealing my jars. I bought a break bleeder kit, it look very nice, but, by the 6th jar it broke. I am trying to get a refund for it. It was metal and looked just like yours. I hope I have better luck with foodsaver. Thank you for the video. I am new to canning. My mother canned all the time, but, working and raising a family left me little time for gardening and canning. Now I am retired and have time. I am learning all I can about the safety.
and all the time, God is good!
I am so thrilled to have found you. Sound advice and has helped alleviate my anxiety to canning.
Very important information! Thank you for dispelling the myths and doing some research to share with us. ❤️ I started canning last year and I will say it is addicting lol. It feels good to see those jars on my shelf knowing exactly what's in them and having a quick meal I can feel good about feeding my family.
Libby's Chicken Ranch I agree!
I AM TRYING VERY HARD TO FIGURE OUT HOW TO PICKLE EGGS.. I BOUGHT AN ELECTRIC MASON JAR VACCUM SEALER, AND I WANT TO USE IT TO SEAL MY COOKED PICKLED EGGS. IS THAT OK?? I MEAN ISNT THE IDEA TO JUST SEAL, IF THE FOOD IS COOKED?? IDK IF I HAVE TO WATER BATH THEM? IS IT HEAT IDK😢😢
Awesome video. I'm going to show this video to my wife. Great idea using the brake bleeder pump. You're a wonderful vacuum pumper 😂😂
Sweet Mary sent me here, I am so grateful! Thank you for the knowledge that you share!!
Thank you for the information. I love to can. I’ve canned tomatoes & green beans. But, there’s so much more more that I want to can. I love the food that I put away. At least I, know what is in it. Stay blessed. 💐
Right! And there is that security too of having food put up for hard times :D
Thank you Heidi for sharing your wisdom, much appreciated. God Bless💕😊
I love watching your videos. Learned something new. Thank you Heidi. You all Be Blessed 🙏😇💗💗💗💗
ceres taylor Thank You Ceres!
Heidi Thank you so much
You are such an awesome teacher.
Hi. My two pennies worth on placing an oxygen bag in a vac sealed jar.
After evacuating ALL the gasses from the jar with the vac sealer, the food can give off more gasses over time. These gasses might cause the seal to break or open causing you to THINK that it was a failure of the vacuum method. So by placing a small oxygen absorber in with the food you can not have that possible problem further down the line.
Cheers.
Thanks for sharing that :)
Thank you. Just starting to learn how to can. Very helpful.
This was an awesome video! I have pressure canned for the first time a few weeks ago and I am hooked! Thank you for this information!
I haven’t canned any food but my grandma ,mom and aunt did canning when I was growing up ! I hope to get started this year !!! Thank you for the great information !!!
Wow... What an EXCELLENT video.
I have watched so many videos on these subjects, I love listening to you and watching you. its evident that you are experienced in this and I hang on every word. I have watched your videos over and over again, learning so much. love the brake bleed idea. You are a genius. I have all the old accessories from my food saver, including canisters and have used them to put the jar in to seal it just for experiment sake and it works great also. Time to get a pressure canner, dehydrator and I also want to learn how to grind my own flour and make my own bread.
Thanks for sharing such thorough research.
What an informative and inspirational video. You made it very understandable for those with questions. I use all 3 methods myself and enjoy putting up as much food as I am able. I have learned so much from you and always look forward to your next videos. I am working on some vinegars and extracts because of your teaching. Thank you much 🤗🙏
Thank you. I had bought canning supplies including pressure and water bath canners, then read about botulism in a story and got scared off canning. I did wonder if it was being put out by companies like you said, but I did feel a little paralyzed about it. Appreciate you looking up the info.
I love canning and drying my foods thank you for more great advice and GODBLESS you all
You're on point ma'am. 💯
Very thorough thank You. Blessings to You and Yours
Great information! I do all of the food preservation methods that you’ve mentioned! Heidi, I’ve learned so much from you (especially your tinctures and such). Thank you mighty woman of God! Blessings.
Thanks Angie :D
Thank you for the confidence. I'll get on it with the water bath method. Just purchased a great deal on ground beef. Interesting times. Thanks again!
Thank you for another great video - I could never get the standard lid to seal either, I was using a hand pump, so, have since ordered a brake bleeder - great advice once again!
Excellent info as usual. I do all methods, no problems so far.
So glad you posted this!!!! Blessings
Thank you for the very important guide as I'm starting canning
You are awesome. Thank you so much for all the research you do and your devotion to facts and figures and giving us all the information so we can learn more more more:)
I have canned 50 years and I've done it all. vacuum sealed, water bath, and pressure canned. I have opened green beans that were 15 years old and they were good. My brother got a can over 25 years old from someone and he said they were still as good as when canned. I think it depends on how good they are canned and where stored. It's good to have a can house that's partly under ground.
Thank you for sharing this! I think I am going to put together a video down the road with comments from this one so I can share testimonies like this to go along with this video as not every thinks to take time to read through comments or simply do not have the time to.
@@RainCountryHomestead I appreciate your video, and I can tell that your honest because you didn’t throw in a couple, “they have it on Amazon for this much, just go there and buy.…” for self-interest promos. I’d rather pay extra and support smaller companies then buy from Amazon (personal principle) like with the Brake breeder. Thankyou for showing how to use it ! G-d Bless ; )
YOUR SO RIGHT!
I must be one of the worst people for NOT listening to blogs about botulism and food expiry dates. My eyes, nose and gut tell me what is good and what is not.
Hell, I use old jars from the op shop, and they ain't mason jars, just ex commercial food jars. The brand Ball, doesn't keep you safe 😂😂😂. It's a good seal, that does this. I've had five years between canning and eating foods without a problem.
Also agree that home canning is safer. Even the worst home kitchens are pristine, compared to a factory environment. We don't have,
hair
Bugs, including maggots and roaches
Moulds
Dirt.
A can of food, even baby food, is allowed to have so much of each of the above mentioned, in certain quantities.
The worst we could have, is a pip or stem.
The best is the taste and home grown food hasn't been radiated or stored for months and months.
I should still point out that botulism has no taste or smell and is not visible, which can be of concern but it is so rare such things happen and now I am seeing people use it as a far tactic for EVERY thing! ugh
@@RainCountryHomestead but it causes gas, which pops the seal.
Thanks for addressing all the fear. My canner arrives this week, and I’m going to dive in! This will be my first time canning anything. No fear!!!😀
Thankyou for addressing the issue of botulism. Well done. If you take the time to learn the proper ways of preserving food, especially using pressure canners you can safely feed yourself and family. Sometimes I’ll here someone say “aren’t you afraid to get sick” I will refer them to your video. Thankyou.
Thank you Sue!
...yes, God is good at ALL time!
You might want to know that the dial on a typical vacuum gauge displays inches of mercury vacuum, not pounds. Thus, if you pull a vacuum and the gauge reads 20 it is reading 20 in Hg Vacuum.
Awesome video. Thanks for sharing.
You have solved all of my vacuum sealing issues. Thank you.
Great information.
I ordered the break bleeder & some vacuum seal bags.
Full jars make my soul happy! I’ve added dehydrating to my food preservation this year. I’m hooked on it! I made the Z powder this summer and made my first loaf of bread with it just last week. It was amazing! Thank you for the inspiration❤️
Heather Fisher glad you tried that and liked it!
Vaccum sealing adds one or two weeks to wet foods if they are refrigerated. But yes, not for long term storage.
I stumbled across your video and I’m so impressed! I forsee even more food presentation in my future! Thanks for the super-informative video! ❤️
Hope this was helpful!
Wow I just learned so much in this one video ..I will be watching more..Thanks !
❤️ and 💡 to all from Minnesota
Your so informing! Oh I love YOU!
Thanks Heidi..you will never do enough of explanations concerning canning..and yeah sometime i think i might be too afraid..but it is true that I don’t have a garden like you do with all good stuff..but i can once in a while get organic vegetables in stores... and would love to do canning .,.thank you very much for the others....👍🏽🌹🥂
This was a great information,thank you.
You are a logical thinker love learning from you. God bless.
WOW you are a wealth of knowledge. Thank you. I am just getting started with preserving foods. I have been been dehydrating foods for a few years now but don't preserve for long term usage. I did just buy my first foodsaver vacuum sealer which was not cheap. I will mainly use it to vacuum foods to keep fresh in my fridge and for freezing meats/foods.
Thanks Heidi!
Thank you Heidi
Great video! I'll be sharing this with my scaredy cat friends. Thanks as always!
Donna's Home Place TN haha 😂 😀
I give this Lady a 5 thumbs up!
GREAT INFORMATION!!!!!!....thank you so much!
thanks for the tip about the brake bleeder thing - I've wondered about a manual (non-electric) method of vacuum sealing for years
There's a product called Pump-n-Seal that will vacuum seal foods without electricity as well. I like the brake-bleeder idea as well. It is definitely a more robust alternative.
Thank you for this video, great tips and information.🌹
thanks for the clearness of the methods. I will pass this on to friends who are thinking about canning. A friend gave me a break bleeder for Christmas on year after seeing your videos. I do have a Food saver and have been using them for 20 years so I was surprised that you had so many problems with them. I am on my second one because I wanted to upgrade to a newer version.
Some have said the same as you but I have found others who have had the same problems as me. I am just done with them.
I’ve only been canning since last year and I’m addictive to it, I started dehydrating this year and I l loved it. Thank for a wonderful video of information.
It is pretty addictive, especially when you see all those wonderful jars of all colors and types filling up the pantry! :D
Thank you about the vacuum sealers, I was just about to get one, now getting the brake bleeder instead.
Brilliant! Thank you.
Thank you Heidi for more great information again. May God keep blessing you; and what a good explanation on canning. We can and we vacuum seal as well. People need to look this up as well and dig into this like you have given and what you are saying to us. Heidi I use Oxygen Absorbers in my freeze dry stuff. Wow Heidi, I did not know that with the vacuuming and not using oxygen absorber. Thank you again for good information.
You are spot on! Good video.
Thank you Sharon!
Great video!
Subscribed
Thank you for your information on botchulizm, this is my first year of canning and preserving and I was worried
this was a great lesson in canning food. she is very at this .
Thank you Fran :)
I have lived a very long time and have eaten home canned food for much of the time. My ex husband was struck by lightning but I have never known anyone who got food poisoning from home canned food. Most of the food was done in a water bath. You seem to know what you are doing so I don't see any need to worry about you and your family.
I bought a rotary-vane vacuum pump and pull all of my dry goods down to a near-vacuum (29"). I machined a standard fitting so I could use the standard Seal-A-Meal connector.
Thanks Heidi.
Best info ever! Thanks I learnt heaps.
Thank-you for a great video...Blessings :)
Thank you, valuable info dear friend, blessings
Wonderful information and thanks for sharing love canning because the canned food is way better