My mother always used paraffin wax for sealing her strawberry jam. BUT she only ever made freezer jam. The paraffin helped prevent against freezer burn while it was stored in the freezer.
Thank you, Ms. Leisa! It feels like things have gone from zero to 60, post-Pandemic, and it is tempting to take shortcuts when life gets busy. "Minor" mistakes can become major, with disastrous results. I truly appreciate YOU for continuing to support safe canning practices. 😊💖
Thank you for the most current information. My canning from last night is sitting on the counter with a towel covering them to protect from air currents. Isn't it funny that doing things the way we used to seem to make so much sense until someone says something and you realize how stupid it seems. There are no breezes in my house with all the windows closed. Kerp up the good work of informing us. Love your channel.
Hey everyone, please listen to Lisa. It could literally mean life or death or a long long time getting over botulism I’m 64 years old and I’ve been canning since I was 17. I love it I follow all the rules. I am on rebel Canning group and they’ve got a Lotta good ideas and there’s a lot of cringe worthy ideas There’s a video on RU-vid. I think it’s I survived botulism a lady tells her story of botulism and how she survived, barely how long it took her to get over it and how it happened. It’s a great short clip but it’s worth $1 million or possibly someone’s life canning is fun it’s essential for a lot of us so enjoy, but please follow the rules. Happy canning thank you Leisa for your hard work and dedication.💕
My mom only did water bath canning, mostly just jams. I remember the wax being at the top of each jar! As a kid, i thought it just showed up when she canned. Lol. Now i know .....
Thanks for all your advise. I canned for the first time. I helped my mom when I was a teenager, many many years ago, but never did it as an adult. I steamed canned mandarin oranges and they all sealed and looked good. You are also inspiring me to inventory my food and build a pantry for emergencies. Again I can not thank you enough for your down home common sense that you pass on to us.
Leisa, did you know, Azure Standard is now selling canning jars under their own label. They have both quarts and pints. More sizes to follow. They look kind of squarish shape with the logo set in so jar is smooth on the outside so you can put labels on a smooth surface.
Okay so I have to tell you a little story after watching this... I learned to can in my early 20's with my grandmother in law .. we used re used mayonnaise jars for spaghetti sauce and used paraffin wax over jam.. I remember calling her to tell her there is jam coming out around the wax, months after canning mind you, and she said just melt more wax over it 😳😳😳 I knew that was scary even though I didn't know what I waa doing so I threw it out and didn't can anymore... until my 50's when I started watching your channel. Thank you for the time and energy you put into your videos to teach the un-educated how to be safe and to can with confidence! Forever grateful 😘
Leisa, thank you for videos! I have canned for many years but I have learned so much from you. I also, vaccum seal meat, but I would really like more tips on other food items I can do this method. I recently came across a great deal on cake mixes & cookie mixes. Again, thank you for the safe practices of canning!
Wow! What a blessing that you are in keep us all informed to keep us safe & healthy! I am a newbie to gardening this yr & will be new to canning. God help me! He does, you are here for us, so we don't get sick or worse.
Thank you for your encouragement in following safe canning! Your practical voice-of-reason is invaluable. My homecook nature has always been that recipes are guidelines. Now my canning sessions are NOT (and never have been) experiments. So just saying "Thank You" for being such an excellent guide.
Thank you Leisa for these tips. I recently found out I need to throw out all the leftover spiral sliced ham I canned...oh well it is truly a learning process...needed this right now!
Thank you, Thank You, THANK YOU for this review!!! It amazes me how extremely intelligent women AND men make one or more of the mistakes you just now reviewed.
I came across a lady who was dry canning asparagus yesterday. Said they've never had a problem with dry canning. I was thinking yeah but what about next time? It's scary the info people put out that is just so wrong! Especially for people like me that's been doing this for a short amount of time! Thank you for making vids that teach the right way and for answering the weird questions that pop up!
The Quincy M.E episode 21 from season 5 from 1980 scared me as a kid. The episode was about a small botulism outbreak in LA. Quincy eventually tracked the outbreak down before there was a major outbreak. (I didn't give away the story ending because everyone knows Quincy always solved the mystery before the show ended) It's a good watch.
OMG Leisa! My family thinks having 60 pints of chicken is over the top but with a very old doggie, it’s so nice to ugly chicken for him and give him a treat! Thank you for this video. I’m also enjoying the Thrive Life
I have a young dog who has allergies so bad she has been on medication way too often. She takes her pills so much easier mixed into canned meat and it's so much cheaper than the dogfood with all the chemicals in it.
This question is only because you mention not putting a towel over product. What temperatures are safe for cooling jars? I suspect there are a lot of people canning in hot weather without the benefit of air conditioning that would be above the temperature difference a towel would make.
I learned to can when I was 7/8 years old. That was almost 60 years ago. Its a wonder I'm still alive. We use to water bath green beans, tomatoes/ sauce. We put wax on all jams/jelly/and marmalades. We wrapped out fresh canned jars in bath towels. I guess we did it all wrong. But we put up and at almost 2,000 jars of food evert year. What a bullet, huh?
Question about the cooling process for pressure canned jars.... Is it okay to leave the jars in the canner over night AFTER it has depressurized, and you removed the lid? or would that be too slow for cooling also? should you remove the lid all the way or can you tip it a bit?
hi Leisa. I just want to make sure my beans that I canned were done correctly. I soaked them overnight. (I do that anyway because it digests easier for me). I rinsed them and cooked them in the instant pot. I then followed all of the rest of the steps correctly, including the cooking times, venting my canner and using the weighted gage for my altitude. I guess I want to make sure that cooking them in the instant pot before canning is ok. I just cooked mine in water. No thickening or anything weird lol.
Here in Australia we use shop bought screw cap jars all the time, they are a much better quality than ball jars. Ball jars are very expensive to buy here so we use the screw caps. We have done so for decades and will continue to do so, I also have absolutely no problem suggesting to use them on my channel and page. They don't crack, chip or explode, not once have I heard of this happening in a PC or WB. As with all things there are do's and don'ts as to how to use them correctly. Love your channel Leisa but on this one I can't agree.
Thank you for this reminder. I have a serious question about using mayo or spaghetti jars for home canning. The reason you gave, and which is the one I hear time and again, is that the glass is too thin and fragile for safe canning. Now, I"m really not trying to be a smart aleck, but those jars are canned in a factory at temps, and possibly pressures, that are undoubtedly higher than those used in home canning. So, what exactly is it that makes these jars unsafe to use? I am sincerely curious. Again, thank you. ~ Lisa
As you stated, the glass is too thin for home canning. Commercial manufacturing and home canning are like apples and oranges. Similar, but different. You cannot replicate what they do without the commercial equipment and processes which are vastly different than home canning.
@@SuttonsDaze I didn't state that. I'm repeating your statement and that of countless other home canners who tell me this is so, but can't tell me why. I"m also not trying to replicate commercial processes; I'm just trying to get a straight answer why these jars can withstand hotter heat and higher pressure in a factory but cannot tolerate lower heat and pressure in my kitchen. Those are the only factors I can think of that would test the thinness and fragility of the glass. If it's something else, what is it? So, again, I'm not trying to be argumentive but rather am still looking for an answer to my question, which is: what exactly is it that makes these jars unsafe to use for home canning? It's not that the glass is too thin and fragile, obviously, so what is it? You have stated your reply very confidently and authoritatively, but have not answered my question. If you don't know the answer, that's fine. I hope you'll say so. Finally, I wonder how much money the jar manufacturers would be out if we all reused our mayo jars for our home canning. Just a thought.
I learned the pepper exchange this last week. What about onions? I try to stick with the recipes. I see so much about rebel canning and I get nervous about it. Thanks for this video. An important thing to remember is there are other canning books out there. A responsible canner will always preface by saying they use only approved guidelines.
I do save glass jars and lids from store bought foods but I store them in a completely different spot separate from my canning jars. I keep those so I don't need to use canning jars for dehydrated food and spice/herb storage. I can't believe they still sell gulf wax at the grocery with the other canning supplies but I still see it on the shelf every year. Thankfully that stuff was long obsolete by the time I started canning
My grandmother used to can. I remember, as a kid, picking out the wax to get to the current jelly. I am 68. It's funny how certain memories can be triggered!
Ms Leisa I got a question can you canned green beans that r frozen I didn't have enough to canned so I put them in a freezer bag tell I got enough is it safe for me to canned them
Ok thank you so much I appreciate all your videos and the advice that you give us safe canning video I looked in the ball canning book didnt see it so wanted to ask to be on the safe side thank you so much
Hello Leisa, thank you for sharing your knowledge. I recently purchased vintage canning cars with the coin glass top, rubber rings and the deeper metal rings. I have watched videos on this type of canning. My question is, what are your thoughts about it? Side note, I told my husband I must now be vintage, the glass tops were wrapped in newspaper the year I was born. I was 20 days old when these were put away.😂
Hi Leisa. Good video Although have to listen to the last, I'll say 2 minutes. About peppers, substituting. It confused me. So that's what I'm going to do and watch your dehydrating ginger video. So you guys have a great evening. Take care. God bless ❤
I remember those wax days. Grandmother did that and if mold when opening just scraped it off then a little more. They all survived but I never would eat it. I was her picky grand child! Lol
I dont think there theres any wonder that theres people scared of canning. Some of these resources are also trying to discourage you of canning an enjoying your own food. They want you to buy it out of the stores. Have had canned foods for 30 years without many of these methods an I am still here an so are my family.
@@marymiller2183 Honestly, it's no different than wearing your seatbelt. You either do or don't. The repricussions from that decision falls on you. These statements are based on tested science.
Brings back memories… in the 70’s, I canned in mayo jars & used wax on jelly (Know better now) Never had fire from wax; burning trash was more dangerous :)
You can have all the life insurance you want but if you've killed off all the beneficiaries, what good is it?? Ta Leisa for doing the hard work you bring to us. You rock!
I’ve gotten to wear I save all my spaghetti sauce and other jars. I use them for dehydrated vegetables now instead of my ball jars. I’m making Mrs Wages Salsa for the first time. All the comments I’ve read about it said to add an extra onion and a couple jalapeños. So that’s a No No?
Ok at 74 and not into the pressure canning stove kind…. I researched and got Presto electric canner…. Now watched a lot but what book would recommend for me a starter ole gal 😂😂. Thx
Thank you Leisa! Great tips. I have seen youtubers that are re-canning food....ex. a large #10 tin can of sauce, or a costo size bottle of ketchup. They open the can and transfer contents into jars, then water bath and call it canning!! YIKES!! I was shocked as to what she was canning!! Would you do a video addressing this? I hope people are smart enough to NOT do THAT!!
I almost did this the other day with a small can of green beans. I ended up with 1/2 a jar of beef so I was going to add the green beans. For some reason my electric can opener couldn't open it. I then looked for my manual, couldn't find it. Then it occurred to me that I just saw a video saying NOT to re-can food. That was the first and last time.
Have you been listening to the conversations I have been trying to have with my cuz? I can not get her to listen to me. She scares me. I told my dad DO NOT eat her food. I am so worried for her & her family.
I can and have my pantry so I have ingredients to cook with and my family can put meals together with ease. I am not doing this because the end of the world is going to happen, that would be a whole new problem and no amount of ugly chicken is going to make that scenario better. You have taught me so much and I watch some "rebel canners", the content is interesting, terrifying and so wrong. I often wonder, are they trolling? and how often are they "sick with a stomach bug"! No one has died in my house yet from my canning and I chalk that up to your teachings, thank you as always, take care🥂
I have always "winter" prepped. I live in upstate NY so having blizzards, deep snow etc routinely happen. I have learned to can, and am trying to get to one year of food supplies, not for the end of the world, but because food prices keep going up, healthy ready-to-eat meals are great during times of sickness. It's all good
Please address this dry canning of green beans and potatoes where these folks are putting potatoes cubes or cut green beans in a jar with no liquid and pressure canning it.
There's already a comment disagreeing with the rule on using proper jars. For a few dollars less, are these people really that willing to put the health and lives of others knowingly at risk? Great content, Leisa, for those who will listen.
@@SuttonsDaze Howdy , I was watching a family in Alaska and their rule was those numbers. From what they said,the extra minutes was basically to ensure everything was processed with a little more just for being more at ease. Being out in the bush like that I can understand their reasoning and I do it just for the peace of mind and knowing full well those jars are done well. Sounds weird but a little extra does not hurt. I especially do it for my electric canner. I know the numbers are set as to safety but again, being an electric canner I do a little extra for all the reasons I do.
@@micklaws5520 Hello, I have found that I too give the canner an extra 5 minutes. Part of the reason is that I live on top of a very huge "hill". The town is at the base of the hill. I can't be sure of the altitude. If the recipe calls for 10 pounds of pressure, I can at 12 etc. Adding time and pressure can't hurt.
@@gailoreilly1516 Completely agree,everything I have canned so far does not look any worse for wear meats,stews,tomatoes etc. And I have a healthy respect for the homesteaders in Alaska and their advice.
Would love to see you do a vid on canning and why with this ‘bioengineered’ food label king. I found two products already at Aldi. www.ams.usda.gov/sites/default/files/media/BE_Consumer.pdf
