Pine Meadows Hobby Farm A Modern Homestead I'll sub to you. My grandfather and grandmother canned together back in the 30's and 40's. My grandpa bagged the deer, elk or whatever was in season, and they both would clean and dress...then can some of the meat, or hang it in the smoker house. I learned how to can from my grandma back in the early 60's. But my grandpa would be right there with her, and you could tell, he loved it :) so did she. I remember walking in the kitchen when they were canning green beans one day, and my grandpa was standing behind my grandma, his arms around her and kissing her neck, and she was giggling. It's all about love and family. (Sorry for the long comment, but your comment just reminded me of what is important, then, now, and our future:)
To Dee Dee Moore, don't apologize. Family stories like yours are becoming more important with each passing day. Thanks for sharing it! And to Pine Meadows, count me in as a "canning dude" as well. It's one of my favorite hobbies! I greatly enjoy canning everything, including veggies, hams, roasts, meatloaf (raw packed into wide-mouth quart jars), mushroom gravy, refried beans, meatballs in spaghetti sauce, and more. By about summer I begin canning up stuff to take me through the winter, so I don't have to drive out to the grocery store in the middle of a howling winter storm. "Canning Season" begins this week, since the 2018 Asparagus crop is now appearing at our local Farmer's Market. I'll buy 10 or 20 pounds to can into wide-mouth quart jars, so I'll have asparagus year-round to go with steak dinners and such.
I've watched slot of canning videos.They seem to complicate what should be easy.P.Allen explains it very well and easy enough to understand and not be condescending.That's why I watch his show on PBS.He makes it fun and enjoyable.
I too had so many peppers, that's what brought me here. I put up 19 pint jars of bread and butter hot pepper and vegetable mix. I use cayenne, jalapeno, thai hots,Tabasco, and red hot chilies and I sliced and added white and purple onion, red bell pepper, cucumbers, zucchini, yellow squash, and so several I also added diced carrots. They all sealed up just fine and look amazing. I am anxious to try them.
Thank you! For those wondering, I was successful using a regular stock pot. I had a tall jar and was only able to *just* cover that one with water, but it still worked.
I love your videos but I have to contradict something you said in this one. There is no need to lift the jar by the top to see if a seal has been achieved. Just push on the top and If it pops there is no seal.....
So if it pops down there isn’t a seal? I’m just trying to clarify for myself I am struggling with getting this right. my flat lid isn’t coming off I flip it up with my finger so I thought it was sealed but when I pressed down the top it did pop
After adding the liquid, and before adding the lids, you need to debut or them by using something like a chopstick and poking into the jars to get all the air bubbles out. It is important to prevent siphoning. Plus, you need to wipe the tops of the jars off with a clean cloth dipped lightly in white vinegar to ensure a proper seal. Then put the lids on and carry on with the rest of the recipe.
Used to have this preservation for my family as cooking takes time. My then partner was used to canned food as they tasted like home. Sterilization of the bottles was a handful as I stored alot
💆🏻♀️💆🏽♂️❤love how he explains everything step-by-step, without lots of fast excited talking and crude editing that hurts the brain! It’s like we’re right there in the kitchen with him Having an awesome cup of tea 😎 🫖
How long will they contents last if the jar is unopened, and how long with they last after opening? And after opening, does it need to be refrigerated?
@@TBOOTY53,,Hot jars,, hot brine,,fill jars,,pour in brine wipe jars an seal,,tighten down ,,as long as they seal they are good to go,,vinegar preserves them
Beautiful! How charming to see what can creatively be designed in a jar. Great color and interesting shapes...and a lovely gift! Nicely explained for those who are learning the process as well.
Rather than lifting the jar, I just press the seal, once the jar has cooled. If it gives, then it's compromised. Any that are go straight in the fridge to be used within a fortnight.
after the cannoned process, where do you stored them? do they need to be in the fridge, or just leave them on counter? and how long do they lasted..? are they long term food storage?
Ok, I will start with I love the video. I would like to know why you did not clean the rim of the jars before putting the lid on and why do you store them with the ring on?
if a canning lid fits it you can wash and boil the jar just like a ball or Mason jar. You can not reuse the lids. it will not seal and you could become ill.
Fun fact .in the 30s it was in fact called jarring until we found that we could use cans ( tin)for lager grocery store production since tin was cheaper then glass to make and sell..up to the 30s ppl where getting sick with botulism because the canned food started mixing with the metal..during the 40s when plastic hit the main stream we found that we could line the cans with plastic inside and it stopped the botulism..so canning became popular with folks during depression and Tin and metal became hard to buy because of war time need for bombs and ships so ppl switched to the now cheaper glass and the word canning stuck lol...( Sorry learned this in culinary school ) because once upon a time I too had same question hahaha
I find giving your peppers a hot bath makes them soggy and it's unnecessary. Peppers seal just fine after pouring in your brine and leaves them with a crisp texture. Try some both ways and see for yourself.
I've been a prepper for 3 years now. This method last for many years. I strongly suggest you don't use a water-bath for meats. Pressure canned meats. To learn more, please visit Starry Hilder homestead on RU-vid.
You can only use water bath method when there is a high acid content like pickling with vinegar, and tomatoes. Otherwise, you need to use a "pressure canner" for meats as well as nonacidic foods. There are many good videos on this subject on RU-vid... but watch an experienced canner, please.
I want to can larger pieces of Stew veggies. I want to raw pack them. Pour aujus over them. I don’t want to cook them before canning because they cook 90 min in the jar. Can I cold pack raw veggies for 90 min .10 lbs
