Tips for Water-Bath Canning For Dummies 

For someone who has never canned, this was an excellent “how to” !

Never stack the jars on top of one another unless you put a peice of card board between them or a good flat board. The presure from the jars stacked could cause them to Lose there seal and go bad

this is a great step-by-step video - i canned many years ago, and now ready to start back - and wanted to find a refresher - great job!

Very useful I use this daily thanks u saved my life I don’t now what I would do without this

Oh my Gosh!!!! This is the BEST of the best in videos. Thank you Thank you Thank you.

No need to warm lids, no need to sterilize jars if processed 10+ minutes, don't leave rings on and don't stack filled jars.

Why can't everyone explain things as quickly and simply as her?

Thank you! Excellent, clear and concise.

Great job thank you quick and easy to follow

Quick and simple explanation. Love it

Thank you for sharing, I'm trying to learn how to can food, and your information is well appreciated.💐

Holy crap, thank you for this video! Almost every canning recipe makes reference to making sure to scald your jars and lids but almost none of them tell you how that's done!

That was very helpful, thank you.

Thank you, you have made it look so easy! I can't wait to try it! Jilly

Aww such a great vid cant wait for the movie

Thank you straight and to the point! 👩🏾‍🦲🥰😍

Thankyou you've made it easy to understand

She makes water bath canning very clear.

Thank you for this informative information 🙏

Thank you for doing this video... Very helpful.

Best I have heard......

Ty!

Its great explanation

Bamboo chop sticks work well when canning veggies. I couldn't find my spatula one time making pickled onions. I had a new set un thr drawer. I quickly washed one and poked around the onions. Sure enough bubble worked their way out.

At last an easy to understand no nonsense 'I wanna be the next Martha Stewart' video .. well done.

Honestly I could fall asleep to this woman’s voice it’s so calming

is really good

The last scene in the video shows the lady stacking two jars one atop the other with the metal rings still in place. This is NOT recommended! Jars should always be stored with nothing stacked on top and the metal rings removed. This is because stacking jars (or leaving the tightened metal bands on) forces the lid in place and if the seal unseals for any reason over time, the food will not visibly spoil and thus will not create the visible signs such as mold etc. to indicate the food is bad but could still harbor invisible botulism toxins that could poison your food. Bottom line, if the seal does go bad and the food spoils, you should be able to instantly identify it as spoiled and discard the food. Stacking or tightened metal bands left on may allow for toxins to remain undetected. This is the reason that two piece ring and lid closures are used and the old one piece zinc tops are no longer used.

Perfect! Thank you so much for this. I couldn't figure out how all the pieces went together! :-)

beautiful

@nolongerconforming No, she was not using it upside down. The curved part of the lifter is supposed to hug the top of the jars. She is using the jar lifter correctly. I just watched a video of another lady canning and she described how (which side to hold) to use the jar lifter. ;)

can I use my stew stainless still pot or does it need to be like the black one here ?

With this information, I will become the jam making queen of the Universe.

not only gender based (LOL) also learning capacity based... I have an LD and this is Perrrrfect!

What if your jars tip over during processing in a water bath?

Nice1

Does apple jam need to have water bath? I can't find a definite answer online.

I'e never canned anything and I wanted specifics like the timingand how full it should be.

can i do this for some main course food?

@nolongerconforming They're using it the right way. The rubber part of the lifter grips the jar tightly and prevents slipping. Obviously you've been using yours upside down, lol!

Everywhere around you are yeast and bacteria floating around. They are on you. On almost every material you touch. We are made of them. The sole goal of canning is to produce enough heat as to kill all the enemy cells that want to consume our sugars/food. A total scorched earth policy. This is why pressure cooking is the preferred method as it can go over 212 degrees thanks to the added pressure (1 bar/ 15 psi of pressure will raise the temperature to 250 degrees). This sterilizes everything contained within the jar. So that is all canning is, creating a perfectly sealed environment devoid of any living cells. The low pH for most canned foods also helps in that microbes unsafe for humans don't really live in things that have a pH below 4.6. That is why beer was safer than water to drink in the old days. It has a pH under 4.6, so anything in it is found to be safe for humans, plus it has ethanol which kills dangerous microbes as well. As far as a setting up, boiling your lids or jars first is really just an extra cleaning step. Removes surface colonies. Once finished canning everything inside should be dead. However, if you did not cook for long enough, or at the right pressure, sometimes large molds will survive. So follow the correct times, or better yet, pressure cook them. The enemy of food is oxygen as most microbes are aerobic and will start growing in the presence of it. So if you find your jar unsealed, it's probably already begun to spoil. I usually put the jars in boxes at 12 to a case, and then put them on top of each other. We have never had any issues doing it this way. Removing the bands is definitely the preferred way as you can keep an eye on the seal. If it didn't seal, do it again. If it doesn't seal again, change jars and wash the rim or replace the lid. Feel free to screw the lid down tight while canning. It is easiest to remove the band just after it has sealed and is cooling down. Good luck.

What if the lids seal before the water bath?

Can I seal a butter sauce that has onion a garlic in it? Will it be safe to ship?

Do you find using that specific Granitware water bath canner on the stove, that condensation forms under the lid and drips down the Granitware water bath canner and pools on your stove? I hope you can answer soon, and thank you

did you not put both parts of the lid in the bath for the first stage

Where can I find a "time" chart for the length of time (submersed) for various foods?

Hello I'am curious as to the reason why you state to fill the hot water bath canner to at least 1 inch above the jars ? What does this accomplish ? I'am just curious as I cannot find much information about this subject anywhere on line. I have been canning for years and always keep the water level just below the rings on the jars and have never had a problem thus far. As a matter of pure interest any information would be appreciated.

thank u for sharing the method u have shown here...it's very much appreciated😊 one question however...how important is it to have the ring (to the lids) hot when placing them on the jar, and why so...?

If the seal does give can you put it back in a water bath and redo?

If I have 20 filled jars of relish ready for the water bath, but only room for 6 jars in the water bath; what can I do? Can I process 6 jars, then let bath water bath cool a bit before adding 6 more jars (whose contents will have cooled a bit). Or can I put the remaining 14 jars in a sink of hot water, (so they don't crack if added to hot water bath) while the first six process in water bath, then add 6 more after the first six are done. My thinking is the hot sink water will prevent cracking of the jars. Just trying to figure out how to make a big recipe without the water bath capability to handle the large volume. How long can I wait between exchanging jars in water bath. Or maybe that isn't possible to do? Any ideas would be appreciated

What if I boiled the bands with the jars and didn't check for air bubbles?

I never heard of separating your lids from your bands so they'le seal better when heating them up. also, i'v heard you can re-can the ones that don't seal, meaning re- do them again in a water bath. better check on this before trying.

why does it have to be a non-metalic spatulla?

Dont store with metal bands Dont stack them when stored.

I remember my mom used to pour liquified new clean wax over some of her preserves what does this do is it a safety thing I know she never opened a bad can with the wax on it mostly on jams she did this. Any insight about this unfortunately she is no longer with us to get her skills I lost her really young and am beginning to see the necessity of going back to this way of life.

how much?

This is like time travel 😅

Can I use Tap Water or, do I have to use Bottle Water? hehe :-)

I BADLY NEED AN ANSWER, I HOPE SOMEONE COULD HELP ME :) I would like to know, in the case of SAUTEED SHRIMP PASTE that only uses SALT, VINEGAR & OIL, what is needed for that? A WATER BATH CANNER or a PRESSURE CANNER? THANK YOU LOVES! 😍

? What is the "recommended time to boil the jared food?

@1kingconan I highly recommend you get the Ball Blue Book Guide to Preserving (the best book for beginners, in my opinion). You need to understand the difference between high and low acid foods and what type of canning method to use - water bath or pressure canner. It's a matter of food safety. :) If you use the wrong method, you could become very sick.

so....what was the wide funnel for?...anybody?.....I did not see it been used...

NEVER can on a ceramic flat top stove- you wont get even heat and it can crack your stove top- I was told this by a Sears Repairman and I agree- I use our camp stove out on the deck where my home wont get to hot you can see more about canning on my blog

Note: Never leave your rings on the can and I beleive, do not stack. Stacking could stress the seal of the lower jar and you could lose your seal.

@alesbica I'm with braddy33. I have watched far too many videos on canning where there was too much wasted time on opinions and personal experiences. This video delivers ONLY the information and techniques. As a man, I approve of Braddy33's comment. Are you just here man-hating?

What is the recommended time for boiling?

do we need to wipe the bottle before puttting the products?

Hey guys wanna party with my new jam in a jar it smells so good

@braddy33 As a woman I prefer it that way as well ;)

Can we preserve juice

I have followed these institutions to the letter. When I can my tomatoes they always wind up with water in the bottom of the jar. I did a solid pack with the tomatoes and only used tomato juice for the liquid. Why is there water in the bottom of the jars? They all are sealed.

I so do not understand this stuff. After you "store it in a cool dark place," how long do you store it there for? Indefinitely? When can you open it to eat? After opening it, do you put it in the fridge or back in the cool dark place? I never heard of canning till today, I don't know what it is, and I didn't know why they made jars that design.

Hope somebody can answer me. I am new in canning and planning to make some tomato ketchup. I was wondering if once I do this water bath canning, then let say I used the ketchup and for sure will not be able to consume all of it i one seat. Can I use the ketchup again? how long will it last once opened? And where do I need to stored it? Thank you in advance:)

@laraineannebarker Mmmm. . .waffles!

why can't the water be boiling???

@nolongerconforming no...thats the right way

My jars seal without water bath.

Let the cans sit for more than just a hour. Do it for about a day

@braddy33 How does gender relate to wanting a precise, quick video of instructions? I'm a woman, but my desire to obtain clear, quick instructions has absolutely nothing to do with my gender. It does, however, have everything to do with wanting to create a perfect end product, which I believe most people want no matter what chromosome combination they were born with.

Was hoping to find a way to save money by canning our own foods...but it sounds like an expensive endeavor. Especially for someone homebound.

U dont need to buy all that things - u can verry well use must of things U all ready have and also use used comerisial cann

Uh oh I forgot to make sure no air bubbles. Is my food lost? 🙄🙄

a couple of tablespoons should do it

You should not store them stacked or with the bands on them.

Store without bands

You're also not supposed to stack them

The worst part is right at the last. DO NOT STACK CANNING PRODUCT. The weight above messes with the seal of the one below.

Jam smells

Oh, that's right. Women don't like "clean, simple, precise and quick" instructions. *eye roll*

Do not stack. Remove bands!!

Do not stack your jars. Stacking will break the seal!

If this is the easiest, I'd hate to see the most difficult.

Bobs your uncle

She stacked her jam on top of the other jam jar. That’s a no no. Please don’t stack the jars on top of each other.

@vapor1115 So you, too, believe wanting a concise video is a desire shared just by men? I'm not man-hating. I am just saying that wanting a straight-to-the-point, instructional video is not based on gender. Plenty of women would like such a video as well, like me. Simple as that. Goodbye now.

DONT STACK YOUR JARS AS SHOWN IN THE VIDEO. ITLL COMPROMISE YOUR SEAL!

We are not dummies! Bad term.better to say inexperienced. What an insult!

Absolutely crap information.