I had a small farm with chickens also in the wilderness. Mine were just as loud as yours. I take it as a sign they are very happy chickens :) Great information, thank you!
I don't recommend it. Instead, I'd just shake them off. They will get soggy if you rinse them, which will slow the drying time, which can affect finished quality.
Yes, this is true! Ball Canning recipes are not proven to be safe. How do I know? I recently asked them to share their testing data and they said they would not. "It's propietary information." So that means they don't test!
No; that means they put a lot of money into their testing and don't want to share their information with competitors. Ball absolutely does their own testing. In fact, the newest edition of the Ball Blue Book includes changes that are being made due to some of Ball's recent testing.
Ball Canning has not published testing data since the 1980s, my research found out. I simply asked for what they test for, and they wouldn't even tell me that. Why won't they tell what criteria they use to determine safety? Competitors? They should all be using the same standards, it would help us all! Transparency is called for here, not secrecy.
Thanks for this video. You explained it so well. I believe there are many more people who need to see this. I always go by the USDA guidelines. When I started canning again after many years, my husband was a bit hesitant about eating home canned food. I assured him it was perfectly safe and explained to him about the guidelines I followed. I explained to him that even though I followed the safe canning guidelines, not every canner does. And it's a good idea to be cautious when it comes to home canned foods. I even got him involved once on a tomato canning season. I explained as we went along , " Why I do things a certain way." From sterilizing jars, adding citric acid and processing. He's a believer now and loves my home canning. I think he rather enjoyed getting involved in the canning process. He even commented that it was a satisfying experience. Anyway didn’t mean to ramble on. Keep up the good work. That is a lot of great information you have there. Explained so well.
Thank you so much for this very concise and informative video. I watched a lot of others and just could not get the info I needed; but after watching you I am all set to get brewing.
Ŵhat if your apartment has so much moisture, that I have to run a 35 pint dehumidifier 367? I cknow how to can very well, but the moisture in here after Jars sealeled, later next day I heard some u -sealing. So what do I do?
For dehydrating, high humidity will just make the drying process longer. Immediately pop the dried food into jars with airtight metal lids for storage, putting a desiccant package in each. With canning, jars do not come unsealed because of humidity. It sounds like you're experiencing false seals, which can happen if jars siphon, if jar rims aren't wiped clean before lids are set in place, or if you use open kettle canning.
I live in France & French people only water bath in a ‘sterilisater’ full to the top with water. I also do this & have done green beans & they were fine; we’ve eaten a few jars already. Obviously if i see or smell something bad then i wouldn’t eat , but over here i never hear of anybody pressure canning. A French couple i follow are ‘Popote & Potager’, she does great meals from her garden veg, you can check them out 👍
Sounds like water bath canning. Nevertheless, low acid foods are high risk for foodborne illness and spoilage if water bathed. And while botulism poisoning is rare, you can't see, taste, or smell it. France was just in the news for a huge case of botulism poisioning that affected many tourists...caused by improperly canned fish.
Solid flooring is what's harmful, keeping urine and manure near their feet and soaking into the floor. Cages made specifically for rabbits do not harm their feet. Even so, my rabbits have tiles or pieces of wood to sit on, if they wish. They literally never wish, though 😊
Yep, good advice. Where I mulch my carrots deeply, I sometimes have to stick my finger down into the mulch to feel the shoulders to see if it's big enough. It's pretty simple, though.
Good morning I've been water bathing Amish style all my vegetables they've been on my shelf for up to two years and I have no problems at all no botulism no mold know anything I even had the jars tested and they were fine I think a lot of it is how you store your jars the only thing I will not can is meat that way I freeze it instead
I'd probably toss it. Because of the wax, we know it wasn't canned using modern methods that essentially stop anything harmful from growing in the jar as long as it stays sealed. Even though jam is considered low risk, it can grow mold that is a neurotoxin.
You shouldn't need to water. Make sure the soil is well wetted, plant, seal in the container...and a mini greenhouse is made that holds moisture and heat in.
Fruit is always dehydrated at 135 degrees F. No one can accurately say how long it takes to dehydrate anything because there are too many variables, including humidity in the room, variety of apple used, how fresh the apples are, etc. Follow the guidelines in the video to determine if the apple slices are sufficiently dry.
This is such a fantastic video and deserves thousands of times more views! THANK YOU for doing all this careful searching and compiling of FACTS. Indeed probably lifesaving facts for some who will hopefully listen! I have been familiar with and experienced with canning since the at least 1980 or earlier helping my mom as a child, then through to Home Ec classes where the teacher correctly instructed the class in proper pressure and water bath canning procedures. With so many vocal 'Rebel' canners spouting off these days, it can almost persuade one or cause one to question the logical facts you have shared here. A woman I consider to be my farm mentor for over a decade with homesteading poultry and goats, has taken in the chorus of canning meats or broth, and sealing rendered fats with water bath canning, and open kettle in the case of the fat, and storing at cool or room temperature. ( A fluctuating temperature in a garage/large farm shop :( ) Her claim is that in Europe people do not pressure can either. I am SO, SO very glad and grateful that my husband and I invested in an All American Pressure canner a couple yrs after we got married, and while living in a large city at the time. The older couple who sold it, priced it very high! In recent years I bought a second modern model, still new in box, from a couple downsizing their household. For a lower price I believe the the old well used one originally! :O Considering our minimum wage earnings back in 1988, and inflation since then and current hikes in cost for everything, the newer one was a real bargain. The peace of mind and safety of home canned low acid vegetables, and then decades later meat and broth, once we finally left the deficient vegetarian/vegan lifestyle, have more then paid for the canner(s) in peace of mind and full nutrition. Keep up the good work you are doing!
Great Video. It's March 24, 2024.. I Started Canning almost 2 yrs ago. I Love these Lids.. I had one fail last night out of almost 100 jars in the past yr, (sure it was my error, and redoing it Now with the next batch). I wanted something Economical compared to single use that were Hard to find, and these beat the $$ of The Other Brand... just wanted to add that it was recommended (somewhere) to put a small Dot with Permanent Marker on the Red Seal each time you use them, and If I remember correctly it was 6-8 times was the recommendation... obviously if yours "go bad" before Or after that, at least you'll have an idea... and I DID buy The Bulk and So Glad I Did... I was Recently Introduced to Bacon Bits and Pieces and found them for $21.99 on a 10lb box.. so After watching Several YT Videos, I Just finished processing 40 lbs... If processed properly (Pressure Canned) it lasts 8-10 yrs. And So much better than Sliced Bacon at dbl or triple $$$. Just thought I'd share.. ty.
The dot idea is great! I hadn't thought to do that. I will say, though, that there is no tested safe way to can bacon. I'm so sorry! I did that years ago, too, when I started canning. My bacon went bad in the jars. That should never happen with tested safe recipes. The reason bacon isn't suitable for canning (except in small amounts in certain tested safe recipes) is that it is both cured and more fat than meat. Sorry to be the bearer of bad news.
thank you! I just found you on FB and appreciated your safe canning posts. Ive had the next older Ball book and just bought this one- haven’t tried anything yet but had this recipe marked. All the meal in jar recipes are of interest to me- the curry chicken etc. Thank you!
Where water bath canning low acid foods is practiced, botulism poisioning rates are higher. These rules have been around ever since home canning became popular in the 19th century.
Be sure you're carefully following the directions; reusable lids are different than the one time use lids. I have a video how-to here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-6PKh4BrCCdA.htmlsi=zinFRVdVLYtfEOWx But be sure to contact Harvest Guard about your rubber gaskets, too. They will make it right.
@Proverbs31Homestead I reprocessed this morning in a pressure canner. So far, so good. I'm determined to use them for tomato products. No more bad metal lids on tomatoes. I have several hundred so I'm going to use them. I still have 10 quarts of stew I canned with Harvest Guard lids 2-3 years ago that are fine. Occasionally, I found 1 bad, then the just quit failing. I guess they're just not as reliable.
The US is literally killing their people through the food. The US has actually replaced food with chemicals that are BANNED in other countries. 😂😂😂 This is hilarious.
I rescued a female quail. She is quiet. Much quieter than my cockatiel that loves to screeaaammmm! I cannot have another quail (with 4 dogs and a bird my hands are full), so I’ve turned mine into a pet quail. She does recognize me😃
I absolutely love your chicken run area, do you have a video on making it? or more of a look specifically at the run? What kind of plants are you growing in it?
I don't, unfortunately. We just built it around the plants that were already there, which include native trees, a huge old butterfly bush, and a clump of bamboo. I don't know what type of bamboo it is, but the chickens like eating the leaves and it does not spread easily.
Very good and much needed video! You did your research and presented it in a very impartial and straight forward way. You've got a new subscriber here.
I absolutely love your chicken run. I was thinking I would like quail, but now I am rethinking that. We have a very high predator drive here. We don't eat meat so we would only be eating eggs.
We live on the edge of wilderness, so I know what you mean about predators. Personally, I think keeping chickens and quail safe from them is about the same...but the chickens need much more room, so predator-proofong is more expensive.
Thank you for this video Christina! I did get those onetime use gaskets. Once I saw videos made on this issue from you and others on YT. I contacted Harvest Guard through my E receipt. I posted a picture of what I got. They replied back and agreed that they were onetime use gaskets and immediately sent me the reusable gaskets. I didn't have to send back the onetime use gaskets back.
Thank you for the information. Only got two cars. Green beans are bag for that. Lid came off corn was my worst that melted like the outhouse. When I cut the corn there was a bug on it. Think that was the only corn sob that corn that way. Had a friend gave husband botulism poisoning. That is why it makes me nervous. Hour video helped a lot.
If you followed a tested safe recipe from a current Ball or Bernardin book, the USDA book, or The National Center for Home Food Preservation website, and the seal remains in tact, they should be safe to eat. If you didn't follow such a recipe, definitely toss them out.
Unfortunately, the canner's book can have untested recipes. I'd compare the recipe you used to the sources I mentioned above. Correctly canned potatoes can turn color due to oxidation or minerals in your water.
