Thank you for making this video. There are so many unsafe canning practices and channels out there, that it is heartbreaking. It terrifies me that so many people just don't educate themselves.
I absolutely love fact that you EXPLAIN why things are done a certain way. PLEASE take this as a compliment, you teach the science the way Alton Brown does. It just clicks for me ❤ Thank you for all your knowledge and help ❤
Every Christmas, there's a lady in our church who makes jelly and gives everyone a pint. Well, here it is May, and I finally opened the jar. It wasn't sealed. I tossed the goods, but kept the jar. On the upside, I just bought ForJars lids last night for a good price. Woohoo!!
Very good info. Many people don’t take home canning safely seriously, thanks to “rebel” canners- and there are a LOT of them. Thank you for stressing the importance of using safe, tested recipes and procedures. These recipes are easy to find, starting with the NCHFP- National Center for Home Food Preservation, as well as various University extensions. Also the most recent Ball books.
Excellent video. Thank you . There are some rules that you just don't break , let alone bend. Canning is amazing and a huge blessing when done right. ❤❤
40 some years ago when my late mil taught me to can, she said 10lb pressure. But according to ncfhfp I have to can at 15lb pressure. Glad when I started canning again and watching your videos, you taught me the difference.
Thx for covering these. I did tons of research (reading reputable sources) before starting to can in ‘21; had canned in 80’s but needed to understand not just what to do but why it needs to be done. After reading started watching YT, and was so surprised with some of what people say they do. Keep it real, keep it safe, and most of all KEEP IT REAL SAFE .
There is peace of mind when you've taken all the steps and not taken short cuts. AND still be aware of what to look for when things possible go wrong. Stay on top of any food preservation changes that the USDA puts out. When in doubt, call your local extention office. OH, and get your guage tested regularly. I JUST ADORE YOU AND YOUR CHANNEL. 💛👏💪🙌
First of all, who is strong enough to carry that full, HOT pressure canner to the sink?! 😉 Congrats on all the new subs. Videos like this are why people come back.
Me too! Canned a couple things w/mom back in the 1980s but didn't get any of the science/safety lessons- just watch & learn. Leisa has been my beloved mentor/Dr. Frankenstein😂
Just wanted to thank you for all the great canning content you provide, and also to thank you again for recommending ForJars. I’ve been so happy with their products, I just placed another order for 200 lids. I likely wouldn’t have felt comfortable trying a new company if I hadn’t seen your videos about them, and I’m so glad I gave them a try.👍🏻
Had never thought about the tomatoes of today being different than tomatoes of yesteryear. Great point. Thanks for sharing this, and all these helpful tips, to help us can the right way.
Thank you, Leisa. When I first started pressure canning, my MIL taught me to put my canner in the sink and run cold water over it. It now scares me to even think about it. I now do my research and am thankful for my canning books.
My Granny would run cold water over a pressure COOKER, never a pressure canner. We weren't even allowed in the kitchen when the pressure canner was going; there weren't safety measures on canners in those days.
How I learned, the Cannes was from my mother and she would always take the pressure gauge off to get it to cool down faster. I have also seen her use cold water. I’ve also seen her put wet cold towels on top of the canner. Thank you for teaching me the right way and you’re teaching my sister now too lol I’m surprised we didn’t die about botulism
I pull out my canning book's and refresh myself on my canning skills, been canning for 26 year's, and helped my mom in the late 70's and 80's then in 1997 starting canning a few months after I married ❤😊.
Thanks, again, for explaining! Canning has become a wonderful subject to learn about! Life, in general, has become too complicated. Thanks to you, how you explain, describe, etc. helps people understand! No need for a college degree! My husband & 2 sons LOVE the variety! My pantry now has (almost) everything my family needs for more than 1 year of healthy meals! My pantry also has a chocolate section! Never go without chocolate!
I am new to your channel and a new canner. Thank you for your time in warning of these dangers in canning. Thank goodness I have never (and will never) been guilty of any of these.
Great refresher! 2020 brought an exciting number of new canners to the party. But I had to leave all of my canning groups because of all the seriously reckless bad advice being thrown around. Plus the vicious fighting about it. I still worry about those newbies. I hope that some of them found you!!
I just started pressure canning this week (potatoes for practice, they're cheap, minimal prep). I had an All American for 3 years and was scared to take it out of the box so I sold it this year (at a nice profit I might add) and bought the Presto digital canner. It seemed far less intimidating to me and now that Ive done two batches with it, a lot of the fear is gone. I must say, watching this video gave me more confidence as I already knew about these no-no's thanks to 12 million youtube videos before I got the courage to try LOL. Also, its the first of your videos I've watched and now Im down a rabbit hole because I feel the addiction building and Im suffering from a large case of pantry envy! I got here from That 1870's Homestead and Im so glad I did!
I recently watched a channel that was "dry canning" potatoes because she did not like the taste of pressure canned potatoes. She did say on the video that it was not an approved method but continued to do it and did not see an issue because nothing happened to her. Oh my, the comments below the video that thanked her and were going to do it was amazing. Good thing I will not be eating at people's homes!
@@cathyrowe594 Yes! I personally don't care for the taste of canned potatoes(nor peas or corn)however it wouldn't tempt me to can them unsafely. I would just buy & eat fresh potatoes. I understand the purpose is to have shelf stable food but you can always do without. Not everyone likes every type of canned goods.
Fantastic video!! Leisa, you and your videos are what gave me the confidence to can meat! Several years ago I watched your video on ugly chicken and I was fascinated!! I know 8 watched it several times before I had the confidence to try it, and I watched your video while I was doing it. Backing up or stopping the video to make sure I was doing it right. I had also never heard of NCFHFP until your videos. I am a strict rule follower especially when it comes to food safety. Thank you for ALL your videos and your willingness to sharing your knowledge! ❤️😊
Leisa I found several of my moms canning recipes from back in the 60s. Before I started canning I researched then found your youtube channel. I have followed you on all i do and check the books. My mom had several things that were not canned safely
VERY excellent video!! I started canning last year. Looking online for recipes. A lot of really good ones, but some people are ca-razy 😂 I was so terrified of killing my family...no fear now..got me a ball book as an extreme newbie. Gave me the confidence I needed. Thank you for making such a great video!!
This is very scary stuff! Thank you for sharing this information!! We have to take drivers education to get a drivers license but we think we can do food canning without knowing the what's and the whys!!
Excellent info. I am also wondering who is trying to cool down their pressure canner under running water! What the heck! That sounds like a recipe for disaster.
We got food from a local church pantry and two of the items were home canned goods. One was hummingbird cake in a jelly jar and the other was cowboy caviar (jalapeño of some description). I didn’t feel good about the cake and wouldn’t open it till I was ready to research it being a legit way to can and it wasn’t. I immediately opened it and threw the food away. Saved the jar. Because one can was done wrong I felt the other was wrong as well. Then I went after the jalapeño thing and opened it. There was black mold inside! Holy cow I dodged a big one. Listening to your advice I won’t eat home canned food. Out of politeness I’ll take it but in my mind it’s just free jars, not food.
Very helpful video! One thing I didn't understand is the problem with doing your own jam receipt. Why would I not know the PH. Testing it is super cheap and easy in a pureed produce and the maximum acidity botulism can thrive in is well researched. Something I'm still having genuine trouble with is deciding when the venting process starts. Like what exactly is a steady stream? Can I trust that the receipt has factored in the margin of error for my good faith attempts?
Right?! And here I am, had to stop using my All American canner because it was too big and heavy and my RA was making it too hard to use now. Got one of the Presto 16 quart cancers with a jiggler, and it’s a heckuva lot easier for me to use at this stage of my life, even if it means I do smaller batches. I can’t even imagine how anyone manhandles a canner full of water and jars around their kitchen!😮
You can do this! Laura Ingalls didn't have You Tube! Get the Ball Big Book of canning and find recipes that you will use, it's really easy! Most people start with water bath canning jams and jellies! Good luck ❤❤❤!
Leisa, stove top pressure canners that you would use to make a meal come with instructions to put in the sink and run water over the top to bring the pressure down quickly. So whoever asked the question about running water over the canner had some basis (although totally erroneous) for the idea.
I miss the tomatoes I had as a child. Once my canner is done, the pressure canning process will be made, and we will walk our dog. Once we return, the canner is always ready to be unloaded.
If I am hot packing and the next round has cooled off in jars on the counter, do I then start that load with cool water in the canner or should I not pack the next round until ready to run that load and pack those jars hot?
Canning carrots. Someone said it is a game changer by canning carrots in beef broth (better than bouillon). If I can pints, how much better than bouillon would be good? 1 tsp?
The elevation question is freaking awesome. I've never even thought of that before and I've Canned in different parts of my city, but also in my mum's apt. The one about moving the pot. I do have a question though regarding the timing. Electric stove stays hot much longer than gas in my experience. I've not canned over propane or gas but I have cooked over propane regularly every summer growing up. I've only canned on an electric stove. I read somewhere before to remove the pot from the hot element, but just to move it to a cool element to cool on its own. Would t the difference of element cooling time be an issue?
Now I actually want to take a closer look at elevation where I've been. I'm positive it's all been below 1000 feet, but just for curiosity sake, and for the fact that condo and apt buildings are being built taller and taller. How tall can actually change that elevation, assumably if you're close enough to 1000 feet limit, one floor higher could put you over. Or can you safely say if you're not sure go with 15 lbs in case it ends up being over slightly? Does 1 foot over make that difference.
Thank you for this information, great post. I have a question, you mentioned not to add extra items to a tested recipe, however, what if you don't like an ingredient in the recipe. Like mushroom or eggplant or dill or whatever will this also affect the safety of a tested recipe. Thank you in advance for your valuable time and response.
If the person in the high rise apartment is high enough to be in the next level (building starts at say 890ft above sea level & her apartment is 160ft above that, it would put her at 1050ft) She would then need to increase her WB time or PC pressure to safely can her foods, I believe. (My town is listed at just barely under 1k feet, but my home, 1 mile outside of town, is on a hill not quite 200 higher making it over 1000ft. I'm not gonna risk it, so I use 15lbs pressure.)
My presto didn’t come up to pressure and I can’t understand why. I had a funk steam stream but my rocker would rock. It went for over an hour after I timed the steam stream but the rocking didn’t happen. What did I do wrong ?
Tell me about oven heat, a lady told me to do my tomatoes in the oven and of course I did (she was an old farmer lady - so she knew -- right), a few months later I went downstairs and what a smell, all of my tomatoes foamed over or exploded all over the storage area, took me years to can tomatoes again and I'm still nervous.
Hi Leisa, Just heard Azure standard is making canning jars available this season. I sure hope Forjars gets theirs ready for us soon. My grandmother used to perssure cook her roasts. She would put the pressure cooker under cold running water when it was done. Maybe that is where someone got the idea? Thanks again for the rules.
I've seen "celebrity" chefs do that on TV game shows . Once, the host asked if he was sure he wanted to do that and his answer was, "We'll see". Fortunately, nothing happened.
i have a question. If you have a small batch of water bath canning and a small batch of pressure canner jars, can you put them all in the pressure canner?
Hi Leisa Love all of your videos. I have been canning for a while and am familiar with the hot pack and raw pack methods of canning. I have used them both for different reasons and find them great. Recently I have come across some canning videos that seem to be a bit of a mixture of both and I'm confussed 🫣 I see people filling their jars with raw cold produce and then filling the jars with hot liquid of some sort? Is there a reason for this? and what could it be? I'm confused 😕 Thanks so much 😊
I have an All American canner that takes only 4 pints, I've had it for 40+ years with the instruction book that states it is a canner. AA no longer sells this size and I read somewhere that you should not can fewer than 6 pints, any thoughts from the pros
What's the best way to have your jars hot? Is having them in a sink of hot water hot enough? I am brand new to canning and want to be safe. (I don't have a dishwasher to put them in--I know that's an option for some people to get their jars hot).
QUESTION: What happens if the jiggler stops and shakes for about 5-10 seconds and the does the hula again? Well, it doesn't really stop, it just sits there shaking then starts rocking again. So it rocks most of the time, the suddenly it kinda stops and shakes then returns to the hula again.
Hey Leisa, I water bath canned some Cowboy Candy for the first time this week. I noticed that my rack had some rust on it that turned the water slightly pink. Should I empty out those jars that were sterilized in this water? Thank you from a newbie! ❤
@@SuttonsDaze this makes me so happy! Now, I am struggling to find a replacement rack. I need to make zucchini relish or something else with all my squash and zucchini. 👏👏thanks for responding so quickly!
And another important fact is; DON'T STACK JARS ON TOP OF ONE ANOTHER!!! It could be giving that jar a false seal, & botulism could form even if you don't see mold!!
