Within the past few months, I have managed to can almost 200 cans just because I enjoy the process so much… my new hobby… and purpose in life for the benefit of my family.
I am new to your Homestead Channel, one of my Employees wife told me about you. I have a large farm here in Northern Arkansas that several Employee families live here on the farm. One Mexican family, 3 mennonite families and a widow LDS lady and me. All have there own homes. We fenced in about 6 acres with high fence to keep out deer, elk, bear and wild hogs. This is our garden and orchard. In that area I built a tool shed / garden tractor Storage, also a canning shed/ slaughterhouse. All concrete walls and floor with drain. There are 3 old Gas stoves 2 commercial refrigerators and 4 large chest freezers. With a 4’ x 16’ stainless steel table down the middle. I am 70 and have been farming sense 1977 and live here sense 1988.
Your canning courses have been a Godsend, especially for an absolute newbie like me! You took all the things that scared me about canning and eliminated them with sound information. I look forward to getting your fermentation classes! God bless.
Can I just say that I was hooked on your channel when I learned about water glassing eggs?? I am a public school teacher (who earlier homeschooled my now grown children) and I love learning and want to pass down canning with my three daughters and their children. Thank you for the knowledge that you so freely share.
Great explanation of the difference between water bath canning and pressure canning. I make my own chicken stock but I struggle with storing it in my tiny apartment freezer. You're making me think about investing in a pressure canner. I think one year of chicken stock would pay for the canner. Great video thanks
You were the first canning videos I saw which encouraged me to start canning. I live in a small one bedroom apartment in hot AZ but I have managed to make it work and found creative ways to can in a very small kitchen and ways to store them. Thank you for sharing your wisdom!
I am really enjoying your canning master class. I joined about a week ago and although I've only canned a few of the items so far, I'm almost done with all the videos and I've canned meats, stew, blueberries in honey sauce, tomato soup, pickles, beans...I love canning.
Thank you!! I've been terrified to try pressure canning because of those "exploding" stories. I got the smallest All American canner for my birthday though and I'm canning chicken based on your video on it right now.
Thank you so much for this video. Those are my two fears exactly and this video helped so much. I'm about to start canning my own food that I grew in my new garden and was pretty terrified but now I feel a lot better about it.
It is so satisfying to walk through the grocery store and say to yourself, I don't need to go down that isle, I don't need to go down that isle, I don't need to go down that isle. I loved your canning class, and the loaded baked potato soup is a new family favorite.
What a blessing this video is! I am absolutely green to canning and your video breaks things down so easy for a beginner like me to understand. Thank you!!!
I got the canning class when it was on sale and I LOVE it. I have learned so much. And have canned james, meat, broth, and vegetables! And will continue to can. Her class is wonderful.
Thank you Carolyn that was an absolutely super video with so many nuggets to clarify and simplify canning. I am definitely going to your website to look at the series
I'm new to the channel and I'm so thankful I've found it. I've already started canning my convenience meals, starting with your beef stew recipe. You guys are a great pair.
So cool to hear you talk about oven canning!!! My 89 year old mother was just oven canning the other day. By the way Josh and Carolyn, thanks for all the information. I totally enjoy your channel.
My go to canned goods are green beans (Blue Lake pole beans), corn (in pints because the texture stays nice), jams and jellies, blueberry syrup (is it even possible to set blueberries for jam? Lol), peaches, pears, plums, pickles, relish and chicken. I am going to watch your four part series on canning because I would like to do more convenience foods for sure! Thanks for such great info!
I am totally freaked out about canning but have always wanted to do it so I finally stepped out of my comfort zone and did some strawberry jam it turned out amazing I’m so proud of myself definitely looking forward to doing more and this information is priceless to me thank you I’ll definitely stay tuned for more videos and I hit the notification bell to get that info. 🤗🙌
Hi Carolyn..love your vid, I followed your vid on cold canning beef stew, it seemed to go well, careful with minding the headspace, time and temp, so here's my worry. When they came out of the canner they looked great, when I came back after they cooled for several hours I noted that the liquid in my jars had reduced..about an inch. Is this ok?
I just came across your channel today and I have watched and shared numerous video's already. I'm going to look into the canning classes that I keep hearing people mention in the comments. Keep up the positive, inspirational content!! It's a Godsend for me and I'm sure many other's.
My family and i are going to be moving into a house and plan on gardening next year. Thank you for the videos to watch as im gonna be new at canning but looking forward to it.
I have just started convenience canning just this year. It's wonderful! I've made beef stew and vegetable stew so far, and looking for other recipes to make. I can beans and "mixed beans," meat broth, veggie broth, vegetables...so it's easy to open several jars for a quick soup. But those finished recipes are even easier. Love your pantry chats, thank you. Your "downstairs canning kitchen" has inspired us to revamp the current basement kitchen, instead of ripping it out. It's a walkout basement, so there's light, too. AND easy access to the gardens.
I love your channel, energy and lifestyle!!! You guys are fantastic people that I truely look up to! I can't find any specific videos on this from your channel, but can you teach us how to can potatoes without a pressure cooker? Is it safe/possible?
I have a Presto pressure canner that was my aunts aunt's and it goes clear back to like the sixties or seventies I got all new parts for it it was really in good shape I didn't have to do a whole ton to it other than I replaced a couple of things just because of their age and it works fantastic and I've used it for two years and loved it so if you take care of your Presto canners they can last, however I'm not sure about the newer version of prester canner's I could only stay for my experience with an older Presto canner.
ALL foods can be water bathed as long as you follow the guidelines, even meat. We have been doing it in Europe for hundreds of years successfully. Just because the USDA hasn't tested it doesn't mean it is unsafe. It means they haven't tested it. Pressure canners are actually banned in Germany as an unsafe way of canning and are only really an American thing. You do you but it can be done safely with water bathing..
I prefer to dehydrate my bone broth in the oven and make bone broth powder. It takes up so much less space and only 1 level tsp is needed for a cup of broth. Then I’m not destroying the collagen in the canner and I don’t have the expense of jars and the time investment. I love having my organic nutritious bouillon!
Lisa Chimento I have a square pan about 2 inches deep I like to use. First I line it with parchment paper. I put a couple of cups of broth in it. Sometimes I do this with two pans. I put them in the oven at 170 degrees and leave them for hours, sometimes even overnight. When dry it looks like a shiny brown glass, sometimes with cracks. I pick up pieces. If not completely dry and brittle, dry longer. Then when dry I cool it to room temp and then break it into pieces to grind into powder in my coffee/spice grinder. It is very concentrated. Basically, one tsp makes a cup. So it takes little space and I can get as much or as little as I want. You could also just store the dried pieces, but I prefer the powder so I know how much to use in recipes. You could add salt if you want, but I prefer just to salt the finished product. I learned to make bone broth and to turn it into bouillon watching Mary’s Nest. One other note...Mary recommends saving vegetable scraps in the freezer for bone broth. Well I prefer to dehydrate those too. I simply keep them in a ziplock bag instead of trying to find them in my disorganized, overcrowded freezer.
@@JaniceCrowell I saw your comment last night and thought about it all day while working. I came back to ask how you did it and someone else had and you answered! Thank you! Love Mary's Nest. Learned about her from the Texas AAA magazine. :) Thanks again!
@@jennbasil Mary is amazing. I've learned so much from her. Sometimes her videos are a bit long, but honestly, she goes into the details I needed as a beginner in most of these areas! She really almost always explains every question I have by the end of the video!
@@janicecrowell1537 I love RU-vid as opposed to other video hosting platforms because I can speed up or slow down the videos. I begin watching all videos at 1.5 speed and sometimes go faster and can slow down for the parts I want to write down or make note of. Captioning helps too unless it blocks what they're showing at the bottom of the screen. I watch these pantry chats at 1.75 speed. When I do a live workshop and it's at normal speed I kinda go nuts. LOL! I agree, Mary is VERY thorough. I'm gonna find her video on bouillon. Again, many thanks!!
With modern canners, as Carolyn mentioned, the weight can be jiggled off of the lid, and if it is a Presto style canner with seals, it will have a dime-sized rubber plug that will blow out of the lid if it gets too over pressured. That’ll let the steam out fast!
I really want to pressure can this year, but cannot figure out a way to have my canner’s gauge tested with the extension offices being closed. I am pondering on buying the weights, but am not sure how to use them. A video over using weights on a pressure canner would be wonderful in these unusual times. Thanks!!!!
For those who do not know: Dry canning in ovens is NOT recommended by the glass manufacturer that makes the jars we use in North America. (Newell Corp. owns Ball, Kerr, Bernardin, etc.). The glass is not tempered for use in that type of process. Please, call the company of the label you use and confirm for yourselves. Believe what they tell you. They do not want their customers dissatisfied with their products because they were used incorrectly. With the cost and scarcity of jars not being easily replaced in the current situation we're in today, risking those precious jars in such a way is not worth it. Even if the glass does not break the first time, the dry heat of an oven weakens it for use afterwards.
Hi Josh and Carolyn, I’m Karen From North Queensland in Australia. I’ve just discovered your channel and I love it. You both give such amazing advice and inspiration. This is the first time I’ve ever been able to have a proper veggie garden and fruit growing because I used to live in a small apartment in Sydney until recently. Now I have a quarter acre block. Not everything grows well where I live owing to the heat and humidity and many traditional summer crops we have to grow during our tropical winter. Even then brassicas are pretty difficult to get past the leaf stage, the heads just don’t form before it gets hot again. The bugs are also a problem. They eat absolutely everything here but so far I’ve restricted my spraying to organic products. I have a preserving question for Carolyn. Is it possible to can (we call it bottling in Australia) homemade mayonnaise or similar products such as hollandaise or bernaise sauce? Thanks and regards, Karen
Just one correction to using the oven: You absolutely CAN use the oven to truly sterilize EMPTY glass jars. Surgical instruments are sterilized by heat that way. What many get wrong, though, and You guys seem to have mixed that up in this video is that one CANNOT safely sterilize a FILLED jar, because the water in the food inside the jar will keep the jar's content at 100°C/212°F maximum, regardless of the temperature of the dry hot air of the oven. It is ONLY the water content that restricts the oven method to low-pH-/high-acid foods like jams/pickles etc. Otherwise: Good video!
In my part of the world canning is called "zavařování", the direct translation of which would be something like "in-cooking" or "in-boiling". Like cooking in a specific direction - to the inside of the container.
Thank you for this presentation. I need to can meals, for I only have a few days per week I am able to move. I'm 72 and have lupus (canning eliminates preservatives). I also have degenerative disc disease, with L3 vert fractured, neck fusion, and several bulging discs. If I have a pint jar with a meal inside I can manage that on a bad day without inflaming my lupus from preservatives. I managed two test runs day before yesterday (ran presto 23 qt just to know how to operate, then 8 pints of pintos). I got syphoning and threw away $1worth of beans, but I know what I did wrong. Thank you again, I'm on my way.....
Has anyone heard of a home Botulism test method? Ive never canned before but plan on canning venison this winter. Id feel better if i could test. I have nobody to learn how to can from except you all. 👍
I did my very first batch ever in a pressure canner last week and it was so much easier than I always thought. I didn't know, however, that you have to get your pressure gauge tested!! 😱 Should I be concerned about the green beans I did? Also, I'm totally using my grandma's canner 🤔 it uses the same rubber seals I can pick up at a box store today, so that would mean it's modern enough to keep using, right? Can anyone ease my fears here?? Thank you, Carolyn and Josh, for all the amazing info and inspiration!
The three weight regulator for Presto canners is not aftermarket. In Canada we don't have places to get pressure gauges tested, so the canners(bottlers) mainly sold at box or hardware stores here, are without a steam pressure gauge, and have the three weight regulator. Presto regulator. There appear to be advantages and disadvantages to both systems. I bought my Presto online. It was cheaper and there were more versions online. I noted that some Canadian reviewers said to make sure to also get the three weight regulator. I didn't know why at the time and already ordered mine...ok though, it is the one I wanted. I discussed this with a rep at Presto, and they said for sure I should switch to the three weight regulator, especially being Canadian. There is in fact an after market 3 weight regulator for my Presto, but I got the original one that comes with their no steam gauge version. Presto confirmed to me that the vent pipe that the regulators sit atop are identical. I like the idea of the three weight system. Can be improved a bit. I like having the gauge as a reference at least. Would be nice if the gauges were more durable and able to be calibrated at home. I ordered an extra gauge too. I may find a simple way to test the accuracy myself.
I LOVE your Sunday video/podcast!!! I rarely have time to listen on Sunday but instead put this on in my kitchen and listen as I work. In light of the fact that this now a podcast too.....I am going to assume many more people are listening in their cars or with headsets. Okay so this same thing happens with another RU-vid channel I really like and like to listen in the same way.....but here is my issue. When one person talks soft and the other person has a way of speaking that they almost yell the first word when they respond to the other. So when I have to turn up the volume to hear the soft talking person it literally hurts my ears when all of sudden the loud speaking person talks. So I either have to strain to hear the soft talker or put up with getting jolted when the loud talker speaks. I know both ways are perfectly normal and who you are....I just thought in case there were a way to tweak this for this type of formate I would love it :)
Canning question: I’m asking for an all American for Christmas but I have a glass top store and it says it’s not recommended for that. Is there another way? In older videos I’ve seen you can outside. What was your set up for that?
I use my All American canner on my glass top stove. It works very well. I think the stove companies don’t recommend it because if they did NOT make such a statement, careless people would destroy them and expect compensation. The stove companies are just trying to protect themselves, by discouraging folks to not do it. I do everything with my glass top stove. I can on it. I use cast iron on it. I am very pleased with the results. I hope that helps you.
Hi Josh and Carolyn, my question is about siphoning. I started learning to can this year. I have an all American 921 canner. All my seals are good, but I’ve noticed a lot of siphoning during processing--maybe an inch or sometimes 2. Any tips to reduce or prevent so much siphoning? Does is the siphoning change the quality of the food I’ve canned? Thanks!
Hi guys - great info as always - would you mind shedding some light on ways to store flour, rice and other dried goods for long term storage? There are many videos out there but what is the safest method? Thanks a mil.
Diatomaceous Earth in food grade is an inert natural additive to dried goods that actually kills or irritates bugs and worms that try to parasitize your food. It consists of diatom skeletons. Diatoms are(were) tiny, almost microscopic beings that have a simple skeleton. Millions of years ago, when little else existed on our planet, there were diatoms dying and starting to pile up their skeletons. The rough surface of the DE particle is what discourages the parasites. There are guides on how much to mix in with stored grains, etc. to effectively protect them if they are stored in sealed, impermeable containers (canning jars, or five gallon buckets, for example).
I would love your thoughts on “Dry Canning”. That’s putting vegetables etc... in jars without liquid and pressure canning them dry. In my mind this can’t be safe. It seems to be a growing trend among the rebel canners.
Caroline I water bath canned some guava pineapple jam and all was fine until...I noticed one jar grew mold and popped open and one of the others were popped up too. What could have gone wrong? This has me scared to can.
Thank You for sharing all that you do, hopefully you can can help me, recently acquired a 1971 12 qt pressure canner, in great shape, I’ve replaced the seal and air vent plug,There is no gauge, have done several test runs with it, have never used a pressure canner before and wanted to get to know it first before actually canning any food, seems to work just fine, but I have noticed that every once and a while there’s a drop or two of water coming from under the outer edge of the lid, I’ve had a few people say not a problem then told the canner is no good, not sure what to believe. Any words of wisdom would be helpful. 🍅🌽🥕😊
My pressure canner only has weights, no gauge. As long as you use the correct weight for your distance above sea level (the USDA website should specify what the weights and cutoff altitudes are).
Do you have any recommendations for books on canning (pressure and water canning)? I know you mentioned to be careful with the recipes and where you get the info from, so I was curious if you had any books that give you all the info you need
I've gotta ask how many freezers do you have on the property? We have 2 and fill one of them with a half side of beef for 4 people every 6 - 9 months. With the amount of meat you just got from your butchering day, I imagine that 2 freezers wouldn't be enough for that kind of storage. I know you've profiled your chick housing for new chickens but have you ever shown your duck housing on video? I'm debating adding a small flock of both chickens and ducks and would love to see how you guys manage them.
Love your pantry chats and all the wonderful and helpful information you put out on your channel. Thank you. Carolyn could you please address steam canning. As I age those water bath pots are getting increasingly heavy to lift. ;)
Steam doesn’t provide enough heat for safe canning. You have to be able to maintain the temp above boiling (212) for high acid and above 240 for low acid foods for a significant period of time to make the food safe. Steam doesn’t carry heat well into the food. I suggest getting a short siphon hose and a small billows pump (they sell cheap setups to use for gasoline transfer in the auto department, it would work fine for water if you never use it for gas). Your sink drain is lower than your stovetop, so most of the water should siphon out of your canning pot, though you will have to wait until it cools off a bit first.
Love your channel. Can I ask how you make a living homesteading? We sell IBC food grade totes and recycled windows that we were blessed enough to have an outlet to get them but not near enough $$ to survive without a job.
I watched your venison stew video yrs ago. It’s a staple in my house now. And if that 8 point keeps showing up in my yard. Come hunting season I will be putting more of that on the shelf. Do you have a video of your convenient foods similar to that? I’m sure there’s all sorts of soups and stews.
I think the issue with oven canning is not dry verses wet. It is a matter of water temperature. At sea level water boils at 100 degrees C. That is not hot enough to kill all bacteria, so we put the water under pressure, so it takes more heat to make it boil. In the oven there is no such pressure. So long as there is liquid water in the jar, and it can vent just like when done in a boiling bath, the water in the jars will never go more than a few degrees above 100 C. It will not sterilize. Maybe if one wanted to mess around with a special lid that would not vent so easily, or deliberately over tightened the rings to force a higher pressure in the jars themselves...BOOM.......just don't do it folks lol
maureen Talbot thats interesting, im in Aus too and ive never heard it called anything other than canning. Bottling makes so much more sense in my mind though
Some European ovens have a jarring setting that actually requires adding water in an attachment and locks and pressurizes the oven. People may watch European RU-vid creators and think they can approximate that.
I love you guys! I want your life 😄 You explain everything so well. Keeps my interest and makes me want to run out and buy that all American canner! Curious to hear what you would say about RoseRed Homestead and her canning video with an Insta pot. She made her video three months after this one. I’m still going with your advice and not doing it but it is interesting
How did people put up large amounts of meat in the olden days ? Before the times of ice boxes and refrigerators? Did they try to keep their animals alive until they needed to eat them ?
I'm new to pressure canning and I really want to preserve vegetable beef soup with tomatoes but I'm confused if I need to use lemon juice. Some recipes call for tomatoes but don't add lemon juice.
I wonder how many jars i need to start out for a family of 6, I want to be able to feed them 80% of the time during the wintertime the first year after starting a garden a bit smaller then the one you have.
Hi there… I’ve just discovered you TODAY😳 July/9/24, and have a question about vacuum sealers. I think I’d like one just for such things as granola dry goods etc. Do you have one you’d recommend? I see them popping up on FB a lot lately.
Hearing about what people do instead of just following safe, tested canning methods by the National Center for Home Preservation, breaks my brain. Also, don't stack your jars! People want to go nuts canning, but don't have shelf space for all these flats of jars. Jars can't be stacked because the seals will break!
I also read, hopefully correctly that oven canning rice for example kills any larvae or bugs in the oven and then seals. ( I always wash my rice before cooking)
After learning to can from you I came across information about cooking a whole chicken, canning the broth and then canning the chicken. I bought a chicken to do this, but now I can't find the recipe. I'm wondering if you posted it or if I found it somewhere else. Can you help me with this?
Hi thanks great video I'm new to Canning For Canning Fresh fruit Vegetables. What method do I use i hear their is water bath method and other methods I forget My family like Kale Spinach Chard Cabbage Squash Pumpkin Tomatoes Onions Garlic Carrots What about preserving my homemade Guacamole and and cooked Chili and or Fermented Cabbage Fermenting Beets ?
