Someone needed to do this. Just because it's not in a book doesn't mean it is dangerous. Thank you, Thank you. I love being a rebel canner! I also have old books and love to use them.
Thank you so much!!! very well said!! I get really tired of large channels saying "JUST BECAUSE GRANDMA DID IT" well I'm older grandma an I've canned thing's that are not tested or not in the book but being an experienced and knowledgeable canner of 40yrs we to have the wisdom to know WHAT is NOT safe..there are far to many newbies making comments based on nothing more than what they heard on some well known channel.. what's funny to me is I've watched these channels preach an then they too turn right around an post video of REBEL CANNING RECIPES THAT THEY APPROVE OF.. HILARIOUS 😂 or viewers post to wear gloves when they themselves must likely don't even have a box of gloves in there own kitchen..GOD gave us hands to use an the wisdom to know how to wash them
Well, someone had to do it, and thankfully it was Jeni. What a great video. Truly a mic drop. I’ll forward this to my mother-in-law. While I follow several RU-vid accounts for canning, Jeni is my primary, followed by in no particular order: Suttons Daze Little Village Homestead Homesteading Family Prepper Potpourri 2leelou Creates Homestead Heart There are a few others I know of who have substantially larger follower counts and I have to wonder why. Not that their content is all that bad, but their participation with followers is usually limited. But that’s just me. I highly recommend the channels mentioned above.
Actually Jeni you can use ham and bacon in Canning according to the USDA complete guide to home canning it is on page 4-6 in baked beans so if it is safe to put in for bake beans so that means that you can use it in any other recipe because I actually made red beans with bacon in them I process them the time it says to process the baked beans 75 minutes for pints and 90 minutes for quarts
Jeni , thank you for setting us straight on canning. I have made a lot of your recipes and my family loves them. We are safe and that’s all because of you. Thank You, Jeni
So there! It's finally been said out loud and not just whispered in the back of home pantry's! I'm 60 years old and have been making and eating home canned meals (Ball recipes) since I was 2 years old. I'm still here! Take that you nay sayers! We're rockin' the Rebel life! and you have been too if you've been canning Ball recipes! Yes, I have canned fully baked, still hot from the oven, uncured ham. I was making ham and potato soup for dinner and to can and I ran out of potatoes before I ran out of ham, what the heck, why not can it and see if it works. It did.
Thank you for sharing the proper information on this specific topic. 1 thing I saw in an old canning booking 1962 it said to turn your jar upside down. 🙃 Not in 2022.
On the Extension offices .... If you don't get through or don't get an answer from yours..... There are a ton of them to choose from! Call another one in a different state! I would recommend Utah!
I'm a vintage/retro cookbook collector/junky. I LOVE LOVE LOVE the applesauce out of the OLD (73) Better Homes and Gardens book. Its the same recipe my mom and grandma used when I was a kid. I think I have just as many BHG canning books as I do Ball. Taste of Home had a few canning magazines that had some pretty good pickle and jam recipes. My Blue Ribbon Book should be here tomorrow WOOHOO!!! I mean if generations have trusted Better Homes and Gardens for recipes/cookbooks, why not trust them for their canning recipes too? That's my feeling on it. The community college my husband works at is trying to get some canning classes going. My son is taking Foods 1 and 2 in HS, he's on the autism spectrum and he has to follow the steps, his brain wont let him do it any other way. They were doing refrigerator pickles or quick pickles. He told his teacher NOOOOOOO you're doing it wrong. That's not USDA approved. The school had to call me to calm him down and all I could do was laugh. I had to explain that we can food and he's very involved in everything we cook, can and bake. But I learned I have to explain to him why we ferment some doughs, why we slow rise some doughs, why some things pickled are done in the fridge, room temp and canned.
I have watched all the videos put out by Pam, Red Rose Homestead. She tested the Nesco, the Max and the Presto which failed badly…..and she has many canning vids as you do and the wonderful lady on Daze. I find that you guys are the best. There are a few out there that make me crinch…and I do not follow them but feel safe with you guys. I want to thank you for everything you do, since getting the Nesco and Max I have ventured into more canning, stuff I used to do urs ago and stopped doing after kids left the nest. Now its just hubby and I and I can in small quantities and eat inside 6 months. I canned chicken, potatoes celery, onions for our trip to Canada and hubby was pleasantly surprised at the taste, thanks to you.!
Jeni, praise God you put this out!! I've heard so much crap from so many canners on RU-vid... some I've respected and lost a lot of respect when they say, I only use "Approved" recipie yet they are canning from Ball or Grandma.. Praise God I'm a Rebel Canner!! However I'm am also a safe Canner... Blessings and Prayers Up! Hugs ❤️
Bravo Jeni, With anything in life, I think you should know why you do or don’t do something. It’s great to learn from others but I agree that we all need to research things ourselves. If we get too dependent on a person, what happens when that person makes a mistake, let’s you down, passes away, etc. Then you’re lost. This is true with canning, raising kids, the Bible, cooking, and on and on. Our pastor always taught us to bring our Bibles, mark down what he teaches, and research it ourselves so we know truth not just what he says because he is a human and can make mistakes. I try to apply that same wisdom in many circumstances. Thank you for taking time to explain the difference in approved and nonapproved recipes. That should open up the canning world to many.
Thank you for pointing out that it's the science behind it that is important because then you understand why you have to do certain things. Doing anything by rote is dangerous. Also untested is not the same as unsafe, something many people don't understand. Scentifically a lack of data is not proof either way.
I am glad you did this. I never understood why anyone would think the only expert is the government. People have been canning "not approved" recipes for ages and they lived long and good lives! The government has to have the funding to test all these things.
That's a lot of good info! Thank you. I collect old canning books as well. You can always tell the most loved-used recipes. The pages are always splattered! :)
My extention office is a joke they no less then I took a class they said you don't need to put lemon juice in tomatoes that the tomatoes in our area have plenty of acid. They also showed canning strawberry jam not water bath but putting hot jam into jars and turning upside down for 10 minutes to seal.
Jeni, I love you you rock! I rebel can as well and can it safely what I did not know is that ball recipes were not approved interesting I enjoy watching you and always feel safe trying the recipes you share wow thank you so much I learned a lot
Thank you for this video! But...One More Thing-- the USDA no longer tests new recipes or procedures because Congress no longer gives them money for testing home canning recipes (b/c the canned food industry, a division of Big Agra, gives lots of money and campaigns to keep everyone buying their products). We, the home canners, need to solicit our Senators AND Representatives to push for USDA to have money to test not only new recipes but also the types of equipment currently available. Thank you -- Sandy
Thank you for explaining this to all home canners. Common sense has been removed and most feel that if it comes from a government regulatory agency it is the gospel truth. I have several of those cookbooks, too. Great recipes.
I just unearthed one of my treasured canning/freezing cookbooks: Freezing and Canning COOKBOOK FROM farm Journal 1973(originally published in 1963). Maybe not approved but certainly tested by thousands of homemakers trying to preserve their bounty and make a dollar stretch. I ordered that 35 cent Ball Blue Book after you first showed you home canned chicken salad recipe. Got to say, this is a keeper. Thinking of you and keeping you and the Mr in my thoughts and prayers for a speedy recovery.
Thank you! Following the safe principles will always guide a wise canner. Knowing why we need to do certain things a certain way is critical. Nurses rule! Awesome video! 😁
Thank you soooo much!!! There is so much conflicting information out there and you certainly have cleared it up for me. I will not doubt ball anymore and I’m going to get that Amish canning book to add to my shelf. Again thank you!!
I am originally from Canada myself. I used Bernardin for years in my canning. I did pretty much the same things, tomatoes, chilis, beets, spaghetti sauce and jams. I am new to the Instant Pot Max and the Nesco canner. Love you!
Hi Jeni! I have that 60’s Ball book, I got it from my mother. I’m a rebel canner too, been using Ball for years, even though I have many other canning books. But so many new canners just don’t know the rules of canning. I’m so glad you did this much needed video. I will definitely be referring people to this video since you covered all the bases. Thank you for sharing and have a blessed night!!
Jeni, thank you for making this video!!!! I, along with most of the canning community, have been given wrong info. Thank you for making this video and going over the wording and meaning of: approved, unapproved, rebel canning. It is about time that someone explains the differences and how we can be safe in what we can!!! Bless you, Jeni!!!!
Thank you. I think I know what video you're talking about & had the same thought because I know that you can raw pack all of those contents. I have been on the fence about trying to can ham even though I need some on the shelf & everytime I go to the store, it's not there.
Thanks thanks thanks. I was hesitant about starting to can again because of the limitations not using my ball book. Now I will be back at it. Much appreciated info
What a great discussion before canning and preserving is in full swing. Using this time now to research and prepare will help. I have that Amish Canning cookbook like yours and like it. Jeni, this was nice, you sat down with us and cleared up many of the misconceptions for canning.
Great video! I enjoy your recipes. I have Ball Books and I called my Extension Office and have the download of the book. Thank you for this video. So much information.
Well done! The nurse in you shines through! Evidence Based Practice & levels of evidence for canning! It seems you are saying the USDA is the highest level of evidence, but Ball & the other books you mentioned, as well as extension offices master canners are also on the high end. Hearing you talk about using the “strictest” level of evidence in a video & referring to the evidence as you consider all of the available recipes is why I watch your channel. And, I LOVE ham (and hope to can some too - maybe tuna, salmon or steelhead too - just moved from Tucson to OR Coast) it seems intimidating). Thanks!
Thank you. This is so helpful. I am also a new canner. I started pressure canning this year (February). You explain things so well and I so appreciate it. Sending you a big warm hug and keeping you in my prayers. Again, thank you for sharing. Have an amazing day!!
I guess I'm a rebel canner. I can ham in broth all time. I also canned yellow squash. I use extension sites to further find out why or why not to can something. Sometimes the USDA doesn't make sense to me. Yellow squash took me weeks to find out why you can't can summer squash. If I can can winter squash, why not summer squash? The answer is, it's not because it's unsafe, USDA lost info and hasn't been tested. An extension website said it may end up mushy. I'm tossing it in casserole its gonna get mushy anyway. I used time for pressure canning carrots, raw packed in water. Sometimes I feel like the USDA book n website, is too vague.
Great information. Never heard it like that. Well, that explained everything. No questions left. A much needed video with so many new canners coming on board. God bless you Jeni!😃
I'm glad you did this video. In an effort to not sound like an A🐴🐴, it drives me crazy that people won't read the book or do their own research. Across youtube comments I see questions being asked that have the answers right in the recipe! I've even seen of the same users question one canner about a meal in a jar and then jump on the bandwagon of recanning #10 cans of processed cheese or using it to can macaroni and cheese! I cross reference all recipes to the usda guidelines regardless of where they come from.
Thanks so much for this video! When I first started canning, I actually wondered if it was truly worth it because it felt so limiting to only be able to can from the Ball book. There were so many things I wanted to can and was always told no, it's not an approved recipe. That was about four years ago. Since then, I've become a safe "rebel" canner. It's all about the science.
Thank you ! This breakdown of the various terms is very needed in the canning community. One needs to learn the why and why not ie the science to know what is safe and what is not. It literally makes the difference between a delicious meal and a one way trip to the grave. Approved is how you safely fill jars while you learn the bare basics and the mechanics. Trusted is how you can practice what you have learned as you continue to learn the science and how to apply it. Once you learn the the science then you can apply it by verifying untrusted sources and writing your own recipes.
Thank you for posting this information. I guess I really didn't realize when most people say they are only an approved recipe canner that they really aren't. Which is what I have been saying for myself. So, with that said, I am a safe canner using the USDA book guideline suggestions.
Hi Jeni!! You know I am not a canner..but I really want to start this summer with all the great fruits and veggies. You have answered so many of my questions!! It all seemed so confusing to me and you did such a great job explaining everything. I had no idea they had a master canner program! Well You are definitely a Master!! P.S. and by the way.....We once again are on the same fashion page..because I have that exact same shirt!
Thank you for this valuable information! As a newbie, I really needed to hear this. I am saving this video in my canning video list. I love your wonderful content. It feels like I am sharing coffee with a friend and chatting. You are a super star! Hugs Jeni ❤️
Thanks for this!! My parents pressure canned everything out of the garden when I was growing up but I never learned to do it. I helped to prepare food for canning but I never did it myself. This year I decided I want to get into shelf stable food preservation and invested in a Ball water bath canner plus a Ball recipe book as well as another unapproved but tested book. I’m sticking to the recipes in those books exactly because I don’t know what I’m doing and I want to have safe condiments and jams for us to use in the winter. I’ll look for the USDA book to add to my library even though I’m not expecting to pressure can anything. Thanks for explaining what clear gel is. I see it on the King Arthur website and I wondered what it was for.
