I watched my grandmother and my Mom use a water bath canner outside over a wood fire for years as I was going up, everything was done that way. I am 62 and lived through them canning this way. So before anyone makes remarks that you are not supposed to do it that way my Mom lived to the ripe age of 92, and so did my siblings that ate the food, their kitchen, their choice.
My Mamaw did the same thing and I will be canning this summer and I will do it under the big old tree. My Mamaw taught me so many things over my lifetime and could teach me more if she was still alive but she passed away in her sleep at the wonderful age if 99
Grandma had a wood-burning stove. Mom had a gas stove. I still have Grandma's water bath canner, and use it. Only lost 4 jars last year. Lids had a small nick in them I didn't see. I'm 75. The Aunts all lived long lives. 80-90. Mom only made 71, cancer.
The youtube video you talked about is makeitmake. She has inspired me to waterbath everything and watching you reinforces what she has said. Keep up the good work.
Yes. Love her. Also I can’t trust the FDA have yall seen all of the food recalls. It’s like 20 new ones every day 😂. Keep doing what works best for you and yours. Blessings
Water bath canning is what my family has been doing for generations!! No one has ever became ill from it! I will never use a pressure canner. To each there own and you keep doing you! Great video!
I don’t get why they it’s not safe because people have done water bathing for YEARS and have survived just fine?? Is it to get people to buy pressure canners??😁
I have done hot water bathing for years , like it better . I can everything by hot water bath deal .It might take longer but I like it better that way.
I have a canner just like yours :) I WB potatoes yesterday. You're right, I've only seen 2 channels on how to wb potatoes, Your's and Makeitmake, the gal who learned it from an Amish woman. So she adds a TB of white vinegar, and 1 tsp himalayan salt to her quart jars (from the Amish woman, who has been canning all her life), and the wb process cuts it down to 2 hours!
I followed make it make's amish recipe of quarts with 1 tbsp of vinegar and a tsp of salt for 2 hours and mine turned out excellent. I just opened a jar today and I couldn't be more pleased. I will definitely be wb canning potatoes again.
I had a total disaster with Yukon gold and pressure canning. Color changed to a dirty brownish yellow. 2 questions: do u have to use vinegar? And what variety of potatoes r u canning? ❤
Your kitchen, your rules! She has stated *multiple* times that while this is not what is recommended, this is how she is doing it. This is what's known as *rebel canning* and has been and is currently used by the Amish and about 99% of every other country. Only 2 countries recommend pressure Canning low acid foods, the US and Canada. Do to resource constraints the *rest of the world* water baths. Again, your kitchen, your rules. Please don't judge the rest of the world by your standards. Also, this came across my feed and you've earned yourself a sub. I like that you're honest.
@@Sarah-zg5qs I'm sure that's true for every country and the point still remains, a majority of the world waterbaths everything. I'm glad that people have a resource to save food for their families 👍
What the US says and pressure canning is not the only way since Netherlands and Germany as well as the Amish in the USA water bath can everything. There are special recipes and you can find some online or buy books of Amish canning recipes. REASON THE USA WENT TO PRESSURE CANNING WAS MOSTLY DUE TO THOSE WHO DID NOT FOLLOW WATER BATH CANNING SAFETY. IT MUST BE A WATER BATH CANNING RECIPE. 1. Clean kitchen and wash hand and under nails up to elbows with soap and warm water for two minutes. 2. Clean produce and trim meat. 3. Clean kitchen and wash hand and under nails up to elbows with soap and warm water for two minutes. Start pot of water to sterilize all jars, lids and rings. Have another pot for water bath canning set up. 4. If cold processing put items in the jars as specified according to the water bath recipe. 5. Put on a sterilized lid and ring to finger tight. 6. Load in water bath canner and fill with water 3 inches above cans. 7. Bring to a rolling boil. 8. Once water is at a rolling boil set timer for specified time on the water bath canning recipe 9. When time is up turn off stove. 10. Clean kitchen and wash hand and under nails up to elbows with soap and warm water for two minutes. 11. Let cans cool in the water bath until all boiling stops. 12. Do the same as you would in removing jars on a towel covered surface and let cool until cold before testing seals and storing them without rings. 13. Label and date sealed jars. Any unsealed jars either put in refrigerator to use within 3 days or remove the rings and lids, wipe the rims of the jar, put on a new Sterilized lid and ring. Repeat water bath process to get it to seal. 14. Water bath canned foods must be stored in the dark, with some airflow and bnever let them freeze or the jars have a tendency to burst. My grandmother had a root cellar where along two wall were shelves for her canned items. She had barrels she used for potatoes, carrots, sweet potatoes and other such items that were stored without processing. My grandmother never had a pressure canner and raised 9 children during the great-depression on water bath canned produce, meats, sauces, jams, pickles and lard. None of them died or got sick from any of her water bath canned foods during the great depression in Idaho. The amish also have been water bath canning everything since they started canning. If you want to learn SAFE water bath canning it might be best to ask a Amish woman if you could sit in and learn as well as possibly help in her next canning if you are a female. Sorry guys it is a woman's domain among the Amish. You chose to do the canning that you can easily learn and remember that PRESSURE CANNING RECIPES are not the same as WATER BATH CANNING RECIPES. Follow the recipe and altitude time for where you are. Water bath canning improperly can be dangerous with bacteria if not done properly. Pressure canning can be dangerous by the pressure canner exploding due to not having enough water in it to do the job. You pick your danger of choice. Since I can control sterilizing everything and have nothing explode and kill me I choose to do water bath canning just like my grandmother taught me. EVEN RUSSIANS DO WATER BATH CANNING AND THEY HAVE NOT DIED!! THEY EVEN HAVE WATER BATH CANNING RECIPES ON RU-vid!! ALSO IF YOU CANNOT FIND CANNING JARS SEE ABOUT BUYING THE NEW LIDS TO THE JARRED ITEMS THAT HAVE THE CENTER POP UP DOT ON THEIR LIDS. IF YOU CAN FIND THOSE LIDS BRAND NEW YOU CAN WATER BATH CAN USING THEM. DO NOT USE OLD LIDS.
I know this is an old comment but excellent advice. The only thing people don't mention is the price of a pressure canner nowadays. It's hard to justify and it might be cheaper to water bath everything like back in the old country. I try to do alot of canning in the late fall so I don't have to worry as much about heating up the house so cooking it twice as long is not really a problem.
@@ericgeorgetruckgrilling I understand the issue with the cost of a pressure canner as well as jars and lids which are crazy expensive here in the Netherlands. Whatever the price is in the USA multiply the canner by 3 times higher, jars and lids 10x higher. I frankly am saving jars from mayo, pickles, Mustard and such to see if I can use them with new lids.
@@IamKyuTee I'm cheap so I have reused old pickle jars etc. with their lids with success. I have only tried it with high acid, high sugar foods. The first couple of times I did dill pickles and kept them in the fridge after canning and then I cautiously put them on the shelf and now I keep them on the shelf about a year with no problems.
Hi from Australia, Michelle. I am sooo happy I found your channel. It has taken me so long to gain the information about water bath canning without all the bla bla bla so being here is a god send. Thank you for all your vids (binge watched of course) and I'm really looking forward to more back yard gardening and how to can it. You rock!!
g'day Zooper i was raised mennonite before the community closed and everything was water bathed , look up mennonite and amish recipe books as they are predominately water bath techniques , you may have to get them from the USA but shipping is not too bad , good luck , cheers
I would like to suggest something about the rack. I use a water bath canner, and did not like the problem with the rack being wobbly if you don't position the jars just right and also it don't work with 1/2 pint jars. Plus lifting the rack of heavy jars up when the process time is done. I bought an extra pressure canner rack instead. It sits at the bottom of canner, and keeps all sizes of jars from the bottom. You don't need anything between jars. Therefore toss out the wire rack.
Im so glad i found your channel!! Just wb my 1st small batch of potatoes today. Im new to canning in general, but was thinking, if it was good enough for our ancestors why wouldn't it be safe today. Thank you for sharing your wisdom. God bless you. And keep the videos coming!!
I'm appreciate you doing this. I love water bath. I just started doing this about 4 years ago. I have never had any issues at all. This is my first time doing potatos
its only the US that uses pressure canners as a "rule" for low acid foods... In most european countries as well as Australia we dont have pressure canners, If you want one you need to import at considerable cost from the US.
I did import one to UK, at least one jar in every load has failed to seal. I’m going to sell it, I prefer my WB method that had never failed, not once.
It's about storing them safely for LONG storage. It's also about heating them to a high enough temp, for a specified period of time, to kill botulism. Again, this is about botulism spores growing in a sealed jar that has not been heated properly. Botulism spores are everywhere, but especially in the soil...where tubers like potatoes grow. When you are storing food for long periods of time, it's important to know that nothing is able to grow while in storage. Boiling potatoes without the added pressure is the issue because it will not and cannot get to the appropriate temperature no matter how long you leave it in the water bath canner. No, not every food canned will have botulism grow in it, but it's a risk. I'm not willing to take that risk, especially if I have a pressure canner sitting in my house ready to use. And if I was willing to take that risk, I wouldn't make a video about it showing others how to incorrectly can something. It's irresponsible. People are able to learn new things. She can learn to use a pressure canner. Saying it's just the way she's always done it is not a good excuse to steer people in the wrong direction
@@knothead35 I want to thank you for setting me straight, sometimes something may seem right but as you explained things can go very wrong if you don't know what your doing. THANK YOU SO MUCH.
The water bath processes can be cut by an hour buy adding 1 TBSP of vinegar. Process time is 2 hours with vinegar and 3 hours without. Thanks for wonderful video. Also have been making my own tomato sauce for over twenty years, I don’t water bath and have never had any issues and my mother in law has always done this as well. But of course do as you’re comfortable with.
I just canned some potatoes, using the vinegar, and time them for 2 hours. I can taste the vinegar in those potatoes. Next time I'll leave out the vinegar. And boil for 3 hours.
@@michellesgarden I’m in a few canning groups, and at least one lady I spoke with said she WB for only 40 minutes whole potatoes not even cut. She’s had jars on her shelf for over a year. I won’t recommend it, but I’m going to try using her time with the vinegar. Potatoes don’t sit long on my shelf especially now that they only need heating up. Glad I saved you some time, and hopefully the vinegar won’t be noticeable to much to you and if it is you like the flavour. I like vinegar on my potatoes and don’t notice it when making other potato dishes.
Well done. Thats how we always did anything with bottles. Just ate my last bottle of squid from 2017 a couple weeks ago and on my last bottle of plums in syrup from 2020. i water bath everything and have for 40 years ,way to much B S on social media. In my opinion. have a great day ,stay safe.
Michelle, you are so calming to watch. I really enjoy your videos. I have a vintage pressure canner but I’m too afraid to use it. I’ve only water bathed fruit and tomatoes so far. I feel like I’m missing out. The only thing is that I don’t like mushy vegetable.
You don’t always have to water bath you can use a steam canner it calls for maybe half a cup to a cup of white vinegar and probably corn have to 2 quarts of water the jars do not sit in water whatsoever and it works so well and so much quicker
I water bath canned my first small batch of potatoes last weekend and they look beautiful and today I opened one of the jars to see how they turned out and they are delicious. I thought they'd be super mushy OR almost disintegrate when I touched them or pierced them with a fork and that is not true at all. They are perfect and delicious
Do you take the rings off the jars when storing them? Glad you are doing this. My Grandma canned everything this way. So does the Amish. I love your calm demeanor. God bless
I just started pulling my Potatoes from the garden today. I want to water bath them as you have. I'm doing this tomorrow. I've washed and scrubbed my thin skinned potatoes, and not going to peel them. I've seen another Homesteader do this and has done it for 40 yrs with excellent results. I'm gonna give it a try! Thank you Michelle!!
Botulism spores aren't killed at 212° f They really need to be pressure canned. And you're not supposed to can them with skins on because of the possibility of the skins carrying the spores. This can be extremely dangerous.
I did not keep the skins on if that's what you are asking. I haven't used my potatoes yet. I canned them for winter soups and stews. However I have been downstairs where I store my canned jars of food and they look just fine. Whenever I open my first jar I will be sure to share it.
I love make it make I lost a year an half on the pressure be water canning then I was like what do the Amish do how did the pioneer do it an I see a video that said three generations of water canning meats an boom I never looked back an with mke it make I just confirmed it more I lost a year but I'm trying to make it up
Why don't you pressure can them. It is faster then the three hrs. and you know there is no chance for botulism. I. Not trying to be mean its a genuine question
That's a fair question. It's really not about time for me but more about how I was taught. I feel like water bath canning is safe. I can greenbeans , tomatoes, salsa, spaghetti sauce, carrots, and pickles this way. I make sure all of my produce is clean and my jars and lids are sterilized and hot . I know alot of people don't feel the same and that's OK. I have a pressure canner but I really prefer water bath canning.
Just prior to the civil war it was discovered that boiling anything for five hours they would last indefinitely. Not too many years after that it was discovered that pressure canning was faster and more economical (not necessarily safer). The laws exist more to benefit food companies rather than us.
Thank you for your videos. They help me a lot. I have a lot of bell peppers, and I want to waterbath them in just water. What would be tge time frame for them.
I water bath can too, but to be honest it’s with my jams and jellies. I’ve been seeking out water bath canning on potatoes, but I don’t and can not afford a pressure canner. I do have a question though on your method....3 hours on rapid boil or medium high heat? With a lot of other channels for water bath methods is 20 minutes. When your green beans are up could you film your water bath canning on them, please. I would love to learn how to can green beans. Thank you for filming this and stay positive and God Bless.
New to canning. Learning a lot. 1 question how long for pints for potatoes, and does it have to be that particular salt. Can it be Himalayan salt instead. Appreciate the info.
Thank you so much for your video. I've never canned potatoes before and have a question: are the potatoes cooked after you open the jars? Guessing so after 3 hrs of boiling but am not entirely certain.
Michelle your a rebel canner girl. I would nt do potatoes. But in a pressur canner. But. You do what you want to do. The msin thing is i think .your trying to keep some food put. 3 hours. Wow .i know they do some open kettle canning in usa. You may want to check it out . i did some okra that way.look under old alabama garrdner.hot food into hot jars. It is prettyeasy. Keep on doing your thing.goodluck
@michellesgarden Oh thank you so much. I just found you and after one video I've subscribed. I knew it couldn't be russet potatoes they would be much lol. I'm excited to watch the rest if your videos. I'm from western NC.
I am trying it your way Water Bath canning potaoes i have 175 Lbs the water keeps boiling below jars i know your suppose to keep 2 inches above jars i keep adding hot Water does this change the temperatures and the time? How do you handle this problem ?
ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-yB6TC4K-VNg.html Been following some of her Amish Water Bath Canning recipes and have learned so much for use in my own kitchen . If u add 1TBS vinegar it shortens WB time to 2 hrs for potatoes 🥔
If you add 1 tablespoon vinegar per quart you can waterbath 2 hrs, plus whatever additional few minutes per hour for elevation , my elevation is 1600 above sea level, I add 20 minutes more total! 2 hrs. 20 minutes, no vinegar 3 hrs + altitude adjustment, good luck
It doesn't matter how king she boiled them... boiling water onky goes to 212 degrees. Botulism needs a temp over 240 to kill spores. She can Watergate if she chooses and takes responsibility for illness. I would not be able to forgive myself if my family got botulism and became injured or died because I chose to not use safe procedures for low acid foods. It's not worth the risk to me
I can most of the vegetables that I grow except squash, zucchini, and corn. I usually blanch those vegetables in hot water and I freeze them in freezer bags.
I have put the lid on my canner and not have any problems with that. I have had people tell me they have to add water. I've seen people boil without a lid and they just add boiling water.
Does it matter what kind of potato you use? I was looking for a waterbath method for doing other veggies besides tomatoes. I do not own a pressure canner and am not buying one. If you have other veggies you can this way, please post videos. Thank you.
Yes you can use any kind of potatoes you like. I have other videos on my channel of some other vegetables I have waterbath canned. There is another channel called Makeitmake and she has an Amish series on waterbath canning vegetables.
It was good to know you don't touch the lid once it comes out of the water. I prob. would have tried to pick the lid up with a towel or something like that. So it's good to know you don't touch the lid . Especially if new to canning.
I heard not to waterbath potatoes because not enough of acid I did green beans year ago to waterbath can they sour so now I pressure can all unacid foods
I went back to watch the video out of curiosity and I wouldn't have noticed if someone didn't tell me. I took the video with my phone. But I can assure you I was turning them clockwise : )
@@michellesgarden It’s like a dash cam filming in front is perfect but filming you you’re sitting on the Right side of the car like a passenger but you got a steering wheel but if you’re feeling yourself with your camera or your phone just hit the turn around switch so it’s filming you or you know I don’t know I got a practice app wish I could send you photos
I'm sure that people do. I usually freeze mine. There is a channel called Old Alabama Gardener. He cans squash for frying. Maybe his video will be helpful :)
Oh no :( I dropped my ears of corn in boiling water for 7 minutes then put them in ice water to stop the cooking. I cut all the corn off of the cob then put it in freezer bags and into the freezer. I don't know much about canning corn.
@@michellesgarden well you are keeping your family out of harm’s way, good for you on that. Why not apply the same common sense to other low acid foods?
@@keepingourhome7271 do you shop at a grocery store? If so you are trusting practices you can't see to put in your stomach. If what I do isn't using common sense than most of the world is without common sense. I do what I enjoy doing .
That is an awesome channel I love watching her . I didn't know anything about her channel at the time I made this video but next time I can potatoes I'm going to try the vinegar and water bath for 2 hours.
It's a perfect texture for stew. They are not mushy they are perfect. I just opened another jar last night for dinner. I have 3 jars left from when I did this video.
