Hey Jenn.;-) My grandmother canned for years for a LOT of kids and grandkids on a ranch/farm. Never once used a pressure canner or water bath, ever, and she canned everything they grew, raised or hunted. They smoked and dehydrated to.
Wow, so neat to hear! Yeah, I think a lot of our grandparents were the same. A water bath / pressure canner seems to be a pretty recent phenomenon, eh?
@@JennLeast Yeah. They had their challenges back then to. One bad infestation of bugs/rodents or problems with heat/floods would play heck on their stores/crops. Thats why many back then, out of necessity, learned how to survive off of nature as our native ancestors did. I believe that many of us in the US and around the world, are about to be forced back into that kind of basic living. The biggest issue with that however is that many, if not most people, have lost most if not all of the knowledge needed to survive in that way. Without unity threw compassion, to help create local communities/tribes, for grass roots needs and survival, there's going to be a lot of pain. God, I pray I'm wrong.
In my country, we don’t use all that for jam we add sugar on the strawberries day before let it sit for the next day then boil it and Wala you have jam
Thank you! I'm trying to teach myself to perserve foods after a 10 day power outage we had recently. It really opened my eyes how un- prepared my home is
Yay, canning videos! I've been looking forward to these! I canned 24 jars of strawberry jam for the first time this year and am looking forward to canning more fruits as they come into season. Thanks for another awesome video Jenn, hope your family is staying cool during this heat wave!
I am a beginner canner. My mother canned everything and I often regret not learning from her when I was younger. Now when I am interested in learning, she isn't here to teach me.
Awww, that is so tough, Anne. I am trying my best to teach the kids and get their help in the kitchen, but some days it just seems so much easier to do it myself. Thank you for this reminder that time is short and to take advantage of the teaching moments while I can!
Love your video. I'll be making jelly for the first time with concord grapes from my backyard. Two boys from my granddaughter's class helped pick grapes a few years back. We had assistance from my sister on making jelly last year (who is a pro on this!!). We are on our own this year. Hoping our 'first time' will be successful, as these 8-year-old boys are thinking this will be a yearly tradition! Your video has equipped me with the confidence needed to give this a go. Wish us luck!!
I have two jars of jelly that didn't seal. I remember my grandmother used to top her jars with a layer of melted wax. If in doubt, I'll just put it in the fridge
Excellent tutorial! I grew up around canners and have made jellies in the past, but definitely needed a refresher as it’s been years since I did any canning. Your video is well done and inspiring. I’m making some jams for gifts and after watching this may be wading in a little deeper. I’m in the process of adopting three children through foster care so we have quickly become a big family and refining my canning skills makes sense. Thanks!
Oh, wow! Our stories are so similar - we adopted 3 kids from foster care all at once as well. My thoughts are with you as your family makes this adjustment. Happy canning!
I am 66, & just started canning in Aug 2022. Im strictly a WB canner, & have had great success in wb’ing meats & veggies. Strawberries are on sale $2.88 for two lb containers at my grocery store. Im doing this today! Ty for your video on this Jen. Very helpful!
Please check and see if it's okay to can meet with the water bath. I do not believe you're supposed to can meet that I do not believe you're supposed to can meat that way you have to have a pressure canner I belive.
I Googled it. Google said no absolutely not you cannot use a water bath canner to can meat. you have to use a pressure cooker to for meat because otherwise it don't get a high enough pressure.
It can be a commercial jar with a twist-off lid. Mason is an American product, and people in other continents don't have access to it. To remove the leaf, you just use a dull paring knife. They doesn't need to be "cored" because they are not raspberries. Mash better. Big fruit with skins might need a blender. But I think crushing the seeds too much might worsen the taste. I restart the flame to keep the jam at 100° so that it and the ladle are sterile. I avoid touching the rims or inserting foreign objects into the jar. The bubble popper doesn't need to be plastic. You just mashed a glass tray with a masher. If it has any scratches, it is only because there was a piece of soil on the berries. You can take a knife and scrape the label off. Ther will be no marks. The lids might need to be sterilized because they won't touch the hot food. Sugar in the pot about 1:1. Mash, cook to boiling, ladle, screw done. What I find most intimidating about canning is that everyone wants you to follow their recipe without questioning or understanding the elements.
this makes a lot of sense thank you, some patience and few good ingredients. I'm looking at tomato bottled sauces, it can make so many dishes and it's what makes it wow yum
The best video I've seen on canning. I so appreciate your breaking down the details and also the explanation of mason jars. Great job. I just discovered your channel tonight. I am very new to making jam and canning. Thank you.
Hi Jenn. Very good information here. A couple of things to add that will assist some. Only double recipes if you have a pot large enough. Some jams and jellies will foam up to twice their original size. Too small of a pot will result in a significant mess. Wiping the rim of the jar is important. My recommendation, however, is a fresh piece of paper towel from, preferably, a new roll. Less risk of contamination. I simply dip one side of the paper towel in boiling water and use it to clean the rims. Overall, very good video!
Thank you so much! I’m brand new at making jam. We discovered a year or two ago that the place we’re renting has some sort of European pear tree so I wanted to do something with the pears this year! I was wrapping up making my first experimental batch and realized that the two recipes I was using said to get a rack and do a hot water bath. I was freaking out a little because I thought I may have ruined my jam since I didn’t have a rack but watching this video set my mind at ease! But also this is my first batch of jam ever and so I’m giving myself lots of grace. I think it will turn out pretty good though!
Ok Kentucky girl here. My mom has canned for years. I have heard it is ok to reuse snap lids as long as the rubber on the rim is in good shape. You can reuse those. We also use picked jars and whatever other jars and reuse the lids of those jars. As long as it seals you're good. If not use it within a certain amount time. Heard that from an Amish lady. She said for her family they reuse whatever jars and lids they have that are in good shape. If you are gifting or selling use new. Idk I'm learning a lot from different people online and older people I talk to. I'm learning a lot about Amish ways of preserving foods. Came across your video and was like yes I want more info. I didn't water bath my jams but used hot jars from my oven and boiled my jam on the stove first. Turned upside down and flipped after a little time they sealed beautifully. My question was once it seals like that do I have to freeze it or can it keep in the fridge for a while?
Hey Jenn. Just found your channel. Thank you so much for this thorough break down of canning even down to the education about mason jars. I am starting my garden again this year (my 2nd time) and I wanted to have a way to preserve. I love your bubbly personality and became a new subbie.
Hooray! Welcome to the channel :) Such kind words - thank you so much! I love canning - excited to hear you're going to be gardening and preserving this summer!
Great video. I went strawberry picking the other day (I’m in Australia, so it’s our berry season) so I’m all set to make strawberry jam for the first time. This helps a lot!
This is the second year I have canned tomatoes in basically this same manner. Now next time I do jam I will try this. I love RU-vid. I am going to check out some more of your videos. Thanks
Oh no. I just made jam for the first time, I put the jam in the sterilised jars and then I went and popped them in the oven for 45 mins or so to try and seal the jars (because of an article I read)... Did I possibly ruin the jam doing this?? Your method is way better.
I prefer pomona pectin for jam as it uses far less sugar! Also to sterilize the jars I simply place them in the oven at 220° F for 10 minutes prior to filling them without water.
I live in Western Canada! My name is Cheryl! I'm new here! I must say, you totally remind me of a lady I follow here on RU-vid......"A simple season"! She lives in Canada also. You must be related! 🤔😊
I would to see how you store each canned item, please. Canning is new to me and I am planning to start this year, but I don't know how to do them or how to store them. Also, can you do a video on how to can tomatoes please?
What a great request! Sure, I will add this to my list and this summer I will do a complete explanation of how we store things. In the meantime, check out this video which includes a tour of how we store our jars... ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-PIZKWPkFZcA.html
Thanks so much for this video :) I don't have a hot water bath or canning pot, but someone gave us an insane amount of pomegranates and I made some preserves and wanted to "can" then so they will be good for later :) thanks so much for this video :)
I’m a beginner canner as of yesterday.😊. My daughter and I made peach jam from fresh peaches in our county. And watermelon rind preserves as well. We didn’t use a water bath on the filled jars afterwards. So will they need to be refrigerated and used up within 3 weeks to be safe to eat?
Hi! I loved your video! Have you ever canned dandelion or violet jelly with LIQUID pectin? Usually I use powdered but didn’t realize I had liquid until I started making it. Hopefully this batch turns out good. I followed the instructions so fingers crossed!!
I just stumbled onto this video recently and found it very insightful. I just wanted to let you know that the 650 ml jar of classico pasta sauce is an Atlas Mason jar that the snap lids and rings fit on. I use them for vacuum sealing dry goods but since the word mason is on it I am now wondering if I can use them for other uses. hmmm
Hi Sandra - yes, you can use Classico jars for any type of canning! It's a wonderful way to get "free" Mason jars if you have to buy Spaghetti sauce anyway. Thanks for watching!
Great video, thanks for that. I can in fits and spurts lol. Right now I am working on x-mas prezzies for family and friends. sauerkraut, (this one is new to me never made sauerkraut before), pickle chips pickle spears and of course some jams. Mostly I just want to make something for myself, but end up giving most of it away, so decided what the heck everyone likes my jams and pickles why not make x-mas gifts. So because I do give most of my "projects" away I always ask for the jar back, but ya maybe 1-2 years later some one might remember and bring one back. So I need some new jars followed the link below for the amazon jars, However found it a bit pricey so checked Canadian tire. same jars for $12.99 or there about and the 1l jars 12 $16.99. so people like me on a pension may want to try there first. but again thanks for the video will sub and go see if you have a sauerkraut recipe have a great day. RTL
Such a great idea to give away your canning as Christmas gifts! Very true that if you are near a Canadian Tire, try there first. In our area, all of the stores sold out of canning jars and online was our only option if you can believe it! It guess the pandemic meant a run on mason jars... Thanks so much for watching and commenting!
Thank you for sharing. I am looking forward to making jelly again, and skipping the water bath process. Just one question: How long can the jelly be stored?
I followed this method of canning with my strawberry jam. The lid popped down, but now, a month or two later, the jam is growing mold inside the can. It's still sealed. Does anybody know how this happened?
Either there was mold on the strawberries and they needed to be processed at a higher heat. Maybe they cooled to much when you pulled them out of the oven to fill them. #2 the seal didn't get tightened enough and air got in. #3 your canning lids were made poor quality and never really sealed. I lost a hwole batch one year because Ball lids were faulty. I heard it from other people canning. So, now many don't trust Ball lids like they use to. I encourage you to try again. Make sure everything is super hot when adding fruit and lids to jars good luck!
Good morning I have question I'm starting my day vanilla extract. I was thing of how to seal the jars like this but does both jar and lids have to be hot for the poping? Meaning cand I just boil the lid an wat for pop?
I made blackberry Jam for the first time with twist top jars and I flipped them upside down after putting the jam in and they sealed is that okay or should I water bathe it? I don’t want to get to sick from it but I don’t know if it seal if I should put it back into the water?
Yes - press down firmly with your finger on the top of the jar. If the lid does not bounce back, it is sealed. If it moved up and down, it is not sealed...
Thanks for making this video. A couple questions: does it matter if my jam cooled a bit before i poured it in the jars? Is it supposed to be fresh off the stove? Also is the tong thing just so you don’t touch the hot jars or does it have some other purpose? I didnt have that so i moved them with my hand, is that bad? Oh and one more, how long until they snap sealed usually? I’m waiting on mine worrying im not gonna hear any pops!
Hi TJ. It is pretty important that the jam still be really hot fresh off the stove when you put it in the jars. No need for tongs, they are just more convenient because the jars a really hot. You could also use a towel or hot pad. Fingers crossed they seal for you!!
@@JennLeast thanks for the reply. They did seal! I think. No audible pops but they got sucked down. Next time I'll pour it in fresh off the stove. The recipe I was following said to let it cool a bit but in hindsight there was a lot wrong with that recipe. Thanks again.
The strawberry jam recipe I use says to leave the jam to cool for 5-10 mins, then fruit will be evenly distributed and not float to the top in the jars. Here in the UK we just call this making jam :) not canning.
Does it pop right away? I tried once with boiling the jar and about a minute I didn’t hear any pop. So I push that middle part and it popped and never came up again. Is that good enough? I will try your method next. Thanks!
This was so incredibly helpful, thank you!! ❤ I do have a question- how long before you can tell if the seal was successful? Mine never made the pop noise so I'm unsure. The "button" on the lids do pop up and down though?
Hi Nicole. If the lid is popping up and down, unfortunately that means it they did not seal. You can still keep them in the fridge and they'll be good for a few months, though!
Great Question, Nicole! To confirm that they are sealed, press down on the centre of the snap lid. If it doesn't give, it's sealed. If it pops up and down, it is not sealed...
So you don't need to hot bath to seal? So why is it recommended? I want to make crunchy delicious pickles but would definitely skip the water bath process if this method you use it actually safe.
Hi Eli. If you are making peach jam, you can do this for sure. If you're canning straight peaches, however, you would need to do a hot water bath. I will have a video all about canning peaches coming out soon!
Hi! I was wondering if you had any advice or opinions on using cork tops to can? It’s all I have at the moment and I’ve filled them all with jam so far, should I still water bath? I’m afraid water might seep through. Thanks!
We are doing fairly well in Ontario right now... can't say the same for other Provinces 😦. Thanks so much for watching and hope you are doing well where you are!
