Thank you for this and the water bath potatoes video! I've never canned before and there are only a couple other people on youtube who water bath "low acid" foods from what I've seen. I know for a fact everything my mom and grandma canned when I grew up was water bathed, and I recently got her old canner and jars, so I'll be using it in the next few days for a bunch of stuff. Thanks again.
Thank you so much for this video. It’s simple it’s clear and it’s precise. Exactly the kind of videos I like to watch. Very helpful. I’m going to be Canning some carrots today.
Thank you for the easy to follow informative video on canning carrots without a pressure cooker. I was hoping there was a way to do it with water bathing. I am just wondering do you have to peel the carrots can you wash them good and keep the peel on. I prefer the peel remaining because a lot of the nutrition is in the peel. Plus a bonus is it makes it so much less time consuming. Thank you, your carrots look delicious and I can't wait to try canning them when canning season arrives here in Ontario, Canada!! :)
@@janmariescanningkitchen2595 thank you for your reply I've seen other video's of people not peeling them so I think I will use your method with out a pressure cooker and not peel them see how it turns out! I will ensure they are dirt free :)
Nicely done - a couple questions...with the boil being 2 hours...I'm curious how often you had to add water to keep the level a few inches over the jars since the water will evaporate...also, how long have you done this method - to ensure this method is safe ... I'm guessing the salt and vinegar are the key ingredients to avoid bacteria growth - lastly...I'm wondering what a teaspoon of lemon could do to help in this process along with the salt and vinegar? Thanks for sharing and your time!
I believe I added water at least twice, water bathing is the only method my grandparents used, I have been water bathing for years. Salt and vinegar are key , but if you don’t want to use them water bath for three hours.
Hi! So glad I found you! Until I can afford a pressure cooker I have to water bath can. Ok so I know you can water bath pickled carrots (yes even USDA pg 6-16 has a recipe) but on the USDA recipe it shows to 1/2 cook the carrots and the bath time is only 15 mins. Since your putting in raw carrots is that why your bathing time is 2hrs even though you’ve added the “pickling” vinegar and canning salt?
If I wasn’t adding vinegar I would process for three hours because they are a low acid food. The vinegar helps in the preserving of the carrots so you don’t have to cook as long. My carrots turn out beautiful ever time.
What size jars are these? They look like some I have that are 1 and 1/2 pints. Every water bath recipe I've seen that requires vinegar adjusts the amount of vinegar for the size of the jar. I would like to do pints.
Yes you can, not sure if I would add vinegar but I would water bath for 3 hours. I do remember years ago doing corn, I haven’t done it recently but it turned out great! Have a great time canning!
Is the processing time using the salt and vinegar? The same where you live. For everywhere,? I'm in North TEXAS,and also are those pint & half jars? And if you used smaller jars, would it still be the same amount of processing time? Or vice versa, if you went to Q SIZE jars.?
I do have a video on how I do my beet, in the video I pressure canned them, you can water bath instead, I water bathed mine for 3 hours. I did not add salt or vinegar to mine. Happy canning!
If your going to water bath more than 30 minutes there is no need to sterilize the jars, just wash clean and rinse in hot water. Only time you need to sterilize is if your doing foods like jams, jellies, pickles that are water bathed less than 30 minutes. That Is Also FDA Findings.
I understand your point of view however, for my peace of mind for my children for my grandchildren, I will always take that extra step and sanitizing. It doesn’t hurt.
To be honest I have never done pint jars, but I do know that if you choose to not add salt or vinigar you need to water bath for 3 hour, even the pints.
I would think that it would be safe to water Bath, can everything. Because you're putting a vinegar, which has a 5% acidity. And you're putting salt so that is going to penetrate through your products and make it like. Like Canning tomatoes and things like that, you can pickles so I don't see anything wrong with it. And then you follow the rule and wait 6 to 10 weeks before you ever eat the product to see if there's any kind of reaction. correct?...
You can water bath anything, just remember 3 hours for low acid food, and three hours for meat and 4 hours for fish and seafood. The reason my potatoes and carrots are two hours is because I’ve added salt and vinegar to them.
If you use vinegar it takes an hour off of the processing time. Without vinegar you need to process for 3 hours. Some people say they taste the vinegar and would rather not use it. Not necessary !
I am aware of the “recommended way” of canning which is United States crap but when you say using vinegar cuts off an hour is that just recommend hear say as well? That’s the Amish rule but do you ever just can carrots without vinegar for 2 hours… or heck… even one? Is there actual logic to vinegar 2 hours and not vinegar 3 hours?
True but also by NCHFP if any food was not canned by USDA recommendations then boiling for a minimum of 10 mins (or more depending on your sea level) can significantly reduce the risk of Clostridium Botulinum but it’s not 100% a guarantee
Despite your disclaimer there will be people who will follow your example. It doesn't matter how long or how hard you water bath anything, the boiling point of water only reaches 212 degrees, never the 240 degrees necessary to can low acid foods safely. Which can only be reached in a pressure canner. I plead with anyone who cares about their and their families' lives and safety to only follow tested and approved canning recipes. Botulism contamination in foods CANNOT BE SEEN, SMELLED, OR TASTED. Botulism poisoning can make you desperately ill, or worse. Why would you risk it??
The amish have been canning this way forever and have no problem, and continue doing it to this day. If it's good enough for them, it's good enough for me. Your kitchen your rules as I've been told.
The whole of Azerbaijan and Eastern Europe have never heard of Ball, USDA or pressure canner manufacturers yet they fed their families in a healthy manner through two world wars and various pandemics and civil unrest. Perhaps if they were inundated with adverts from the makers of pressure canners they would be less likely to follow home skills B handed down for over a century .
I would think that it would be safe to water Bath, can everything. Because you're putting a vinegar, which has a 5% acidity. And you're putting salt so that is going to penetrate through your products and make it like. Like Canning tomatoes and things like that, you can pickles so I don't see anything wrong with it. And then you follow the rule and wait 6 to 10 weeks before you ever eat the product to see if there's any kind of reaction. correct?....
