I use almost all Tattler reusable lids and I don't want to write on them, so I write right on the jar with Sharpie and it washes right off next year. I love Lehman's, I've ordered from them for years.
I am a first season " canner " ! I have a big garden and am excited to can ! Thank you for this video ! I got a list now of what I need ! :) Blessings :)
I’ve experimented with fruit-only preserves. No strore-bought pectin. Just Granny Smith Apples 🍏 naturally high in pectin and, for a fruit, not too high in sugar. Best results: Strawberries 🍓 , Granny Smith Apple, lemon 🍋 zest and a small amount lemon juice. Simmered on stovetop for hours. No thickener.
POMONA'S PECTIN!!!! Is the hands-down best. You can use WAY less sugar and can even actually preserve with no sugar at all. It is cheaper than other kinds because you don't have to use an entire packet -- just measure out teaspoons or whatever. You can buy it in bulk. I've used lots of kinds & this is the end-of-the-road pectin. YOu'll never use anything else.
I'm in East Texas Tyler in the rural area and this is great news.its winter middle of January and I getting my tools ready but I need a great good pressure cooker like the one you used in your video of beef stew. Thanks. Love your videos with tons of friends here in Texas.
I got me a stainless steal funnel and LOVED it. Got another one coming because i will have more people canning next season and this fall as well. We are doing some meats and beans etc. ... Going to be putting my son to work. :) HE wants to learn ! woohoo.
+Homesteading Creations That is so great! The kids are usually very willing to help but I love it when the kids actually want to learn the skills... Good Job!
Sometimes it's a love/hate relationship with canning. We love the result and the work at the beginning of the season, but sometimes it seems neverending! Thanks for the tips. :-)
+Recipe for Fun I know exactly what you mean... I love the simplicity of the rest of the year, but sometimes during harvest season I think I must be crazy for doing it! Lol
+Sandy Rees Hi Sandy! Thanks for the encouragement! Ill give you the sneak peak answer... if you can remove a lid from a water bathed product with no denting I reuse them for other water bath canning. I never use the reused lids for anything low acid... but a high acid product will mold or ferment and will be visually bad and not secretly harboring botulism! Hope that helps... Ill get that into a video soon!
This is a really good video. I have been canning since I was a child with my mother. My favorite tip on this video is doubling up on my tools, I have had to stop everything to replace something lost or broken ! Very frustrating 🙄
I am watching your video and got to the part where you say "your magic magnet is always around during canning for picking up lids out of the boiling water". Just an FYI you no longer put lids in boiling water due to the change from sealing material used on the lids, instead you just wash them with soapy water. If you boil the new lids the sealing material will come off the lid! I have also found ball lids to be cheaper than the Lehmans lids. I buy my lids at Menards for $2.44 per 12 pack, so even with our tax of 7.5% its only .2185 cents per lid vs the Lehmans .2777 cents per lid. Hope this helps
+tfhummer Thanks for the info on the cheaper lids! Every year the cheapest seems to be different. Ill look into the other info you shared... new to me! Thank you!
When we have a large harvest, canning is fun and exciting at first. Then, between harvesting in the HOT sun, we need to regenerate at least a day before canning. I end up giving vegies away to family and friends out of love and exhaustion. We freeze some, like peppers, onions, etc. I don't like carrots, beans and peas in the freezer. But there is nothing like opening a jar of your hard grown vegs and heat them up quickly to enjoy.
PS: I showed my husband your kitchen in the tour video and he loved the jars full of goodies. They are so inviting. Out in the open and easy to select. We have plenty of wall space to do the same. Oh, and I love all the aprons you have. My husband said, we need more aprons. ;-)
IN addition, those little pectin packs expire and don't keep as good of a gel after being long expired. I'm cheap and have tried. I see that Pamona's doesn't expire so I've got several backup containers of it but haven't used it yet.
We can get Ball jars in Britain, but they are ridiculously expensive. 3 1lb jars for $14, and it's very difficult to find the larger sizes. I have found it much cheaper going direct to the manufacturers and buying the same jars/lids you buy in the stores.
David Cramb Weck (and Le Parfait) jars are much easier to obtain in Europe. The Weck jars with the loose glass lids, rubber rings and clamps work best imo. If necessary, you can easily replace the rubber rings.
Hey have you tried the rattled lids. I read people's comments where they have used them for 7-8 years. They do cost but if you get that much use from them it would be worth in getting them what do you think ?. I have the big can her like yours but only used it once I use the regular 7 quart one but I wanted one that did double batches at one time. I am disabled but trying to can a little with my husband helping me. Just this week did veg soup, milk, and homemade chili beans I am so proud of them I love canning and having things on pantry shelf for later. I do so enjoy your videos thank you.
I use tapioca starch to thicken. I unfort cannot use cornstarch of any type as I have a corn sensitivity. I wonder if I can use tapioca starch to can with. Have u ever heard
If you can process 100 jars in a day, I want to know how you organize. I feel lucky to get 7 a day. I had a friend that canned like you, but she never got around to showing me.
Wonderful !! First real time trying my hand at this amazing craft ! supersuper excited ! I read below that you love your giant All American Pressure Canner. Can you please speak to any other brands/styles of canners that you have experience with, so I can make some educated comparisons for purchasing my first one ! I am excited, also, to say that I am on your waitlist for the online canning classes; happily awaiting ..... : ) love ya ! robbie M
I was just thinking about my canning season. I'm just getting my large pressure canner and was thinking lids and hey presto you give me a link for bulk lids. Great timing, and again, great video! Thank you.
Homesteading Family you Can make your own pectin. Boil Apples that are not quite ripe with Water. When the Apples are cooked, strain and reduce the liquid. You now have natural pectin and if you want to save it, you Can Water bath Can it. Thank you for the fab. Videos😊
another great video.. I hope there's one that says actually shows how to to do the canning. I've done it once just kind of makes me nervous, not sure why. I like the idea of having my food ready when I'm ready and I know everything that's in it. there's something truly truly uplifting to know that it's there because you did it. and all homemade. let me ask you something, I heard something that these Lids don't last as long as they used to as far as once they're on the product . we used to could leave the stuff in the cans for 20 years I don't know maybe that's too far I might be stretching it but I'm hearing that it only good now for like a year or so what are your thoughts?
hey! I was thinking of order from Lehman's but I'm seeing reviews there suggesting that the quality has gone way down on them "This new sleeve of rings had the white lining, which I've never cared for, they are light weight, difficult to see if they're sealed (the center button is very hard to see), the rubber ring is thinner and narrower. They don't "ping", they have an anemic "thunk". They also have a much higher fail rate" - did you order from them in 2018 or 2019 and get the good ones??
Tried quart jars of sliced peaches when checking this morning found although 4 of the 5 had sealed the syrup had come out and the top 2 inches of fruit are not covered with liquid are these still safe to use and store
I am looking for how to can, using the clip top jars with the rubber gasket. I don’t want to assume there is no difference from the two piece lid and ring top. Do you have a tutorial?
I haven’t found an answer to this yet while browsing comments. Have you had experience with blackening of the canning rings? After I pressure can and everything preserves well/seals properly my new rings come out looking 50 years old. After scrubbing and scouring, the rings still look awful. Is this experience normal for everyone? Could this be caused by adding too much vinegar to the canning water?
Most farm Co-op stores and rural hardware stores have jars, and can order you large quantities of jars if need be, but if you're smart you'll keep an eye on estate sales, especially in rural areas, your very likely to find moderate to large quantities of canning jars for very cheap. I've seen large totes of quart jars, of 2 dozen or more going for $5-10, and you can barely buy a single case of jars for that.
+Wendy Benjamin Hi Wendy! Great to have you! out of the action is happening over at our Facebook page, so be sure to check it out over there too! I certainly do plan on doing some videos on canning this summer as I do it myself, but it certainly helps me know what people are interested in when you ask! Cheers!
Care Bear I bought canning jars this week from Blair's Farm and Fleet. They are in Central Illinois and don't charge shipping over $79. Their prices are excellent as is the selection. Everything arrived within two days. I'm doing some dry canning so I need lots. I think I'll try regular canning this season. Cherries sound fantastic for starters. I have rhubarb frozen so may need to try canning.
Care Bear We’re in the Midwest and have a chain called Meijer’s. I’’ve gotten jars and other stuff there and thrift stores and my sister in law just found 2 boxes of new jars in the garbage.
Do you take your canner lid to your extension agent to get your pressure gauge check? I have the same canner you have and my extension agent has trouble testing it with her little gizmo. How do you make sure yours is working at the right pressure?
+Diana Carrillo There are links for you in the description section! (You might need to push the little arrow next to the video title below the veiwing screen).
hey there love love your videos thanks so much for taking the time to share your knowledge i would like to comment about not using baking powder and corn starch in your food , it stops your body from absorbing certain nutrients causing a you to be defitiant in some vitamins i read that in a book called Back to Eden written long ago ill have to go back to look and see who wrote it. its on amazon.com
another great video.. I hope there's one that says actually shows how to to do the canning. I've done it once just kind of makes me nervous, not sure why. I like the idea of having my food ready when I'm ready and I know everything that's in it. there's something truly truly uplifting to know that it's there because you did it. and all homemade. let me ask you something, I heard something that these Lids don't last as long as they used to as far as once they're on the product . we used to could leave the stuff in the cans for 20 years I don't know maybe that's too far I might be stretching it but I'm hearing that it only good now for like a year or so what are your thoughts?
+Rebecca Hutcheson Hey Rebecca! It took me a while to feel comfortable actually feeding my family the food I canned too... especially once I started with meats. Once I learned the science behind the process and what the concerned were I got much more confident. Like everything, it seems, the lids are being made more cheaply nowadays. The concern is that they will rust. But that will be evident. I have jars of canned food that have lasted many years (not 20 😉but certainly 5) and they appear in good shape. Of course you are always losing nutritional value, so I try to use most of the jars within 2 years. There is a video out on canning cherries where I walk you through the process (but I dont show the actually canning). Enjoy!
