I just love you and your channel! I have been waterbathing for over 40 year's. My mom canned everything she grew in her garden. When she opened the corn in the winter ( Michigan winters were brutal..lol) it taste just like it was picked that day. It's nice to see we have people like you keeping waterbath canning alive! My mom would be smiling if she was still here.. Thank you Skipper..
I just waterbathed 85 quarts last week and will NEVER pressure can corn again! Jars side by side the evidence is clear. Pressure canning cooks the crud out of the corn and it doesn't even look fresh. Waterbath corn looks fresh and vibrant and the taste is amazing! So fresh, sweet and slightly crunchy. Amazing ❤
I’m interested in knowing about the 3.5 hours also. I’m not interested in what the govt has to say. They are allowing bioengineered products in almost all of our canned foods at the grocery store. I had much rather have fresh homegrown products.
I don't see how pressure canning would be any more likely to "cook the crud" out of corn than water bath canning. You're canning it at 55 - 85 minutes (240° - 250°F) in a pressure canner vs 3.5 hours (~ 212°F, altitude dependent, if the temperature is maintained) in a water bath. Either way, it's hot, and you can still "cook the crud out" of something if you boil it for 3.5 hours. You're actually cooking it for a shorter duration in a pressure canner by 2 hours and 5 minutes at the longest time, and as long as it's cooked for the correct time at the correct pressure, it shouldn't turn to mush even though you have more heat and pressure from the steam which is more contained and regulated in its dispersal from a pressure canner than a covered pot of boiling water. I think people just have preferences for how they approach canning. Whatever anyone's opinion, pressure canning represented an advancement in food preservation. There are a lot of things that aren't done the way they used to be done because of advancements in different industries and professions. It's good to know different ways to do things, but some of the old ways aren't necessarily better. In an SHTF situation where access to resources may be more limited, you'd use less resources to pressure can than water bath can. You would use a couple of cups of water vs quarts in your canner, and whatever source provides your heat - whether wood, gas, electric (with or without solar panels), etc., you will be able to use less of it if you are pressure canning for 85 minute vs 3.5 hours, as with corn.
Not that I’ve tried it, but people have been water bathing food for ages. What do people think someone did before the current rules and technology. Would love a starter videos on water bathing food😊
@godsprecious6884 She has a great collection of waterbath canning vids. Go through her channel page and choose from there. Some are listed as "Amish Canning", so enjoy yourself. They are great teaching tools.
We just did 10 dozen ears of sweet corn. I have found that a micro fiber cloth takes off almost all of the silk. The silk seems to stick to the cloth. Wipe up and down the ear and then side to side twisting motions and that helps pull the silk right out. Easy peasy. Faster too.
Not sure if anyone mentioned but you can dry the silks and make tea with them. The dried silk from 1 ear makes 1 cup of tea. I remember an old lady put corn silk in her soups.
That's interesting! I saw another video today where a guy showed that you can boil your corn cobs after you've taken the kernels off (He cooked his in an Instant Pot), and make a corn broth. He recommended short term storage in the refrigerator or for up to 6 months in the freezer. He said it could be used as a substitute for vegetable broth or was good as a water replacement in grits and polenta. Someone in the comments suggested it was great when used in making tortillas and tamales too. And another comment suggested drying out the corn cobs after using them to make broth, and using them and the dried husks as fire starters. Great ideas!
Corn tea, sounds different. I already thinking of what could go with it. Do you know if there is a difference in the kind of corn silk vs kinds of corn?
My gt grandma told about hard despite times of the Great Depression. She saved and dried corn silks from brewing as something for a hot drink. She stated how you don’t go leave to go into town except every few weeks. If the markets had coffee or tea was rare. If the store had either of them, she dare not buy them; it wasn’t a absolute necessity. Necessities were flour,salt, baking powders , yeast. If she was out of lard she bought small amounts to get by till hog butcher time. She was a young mother who had to feed her four children and one was born during the Depression. Plus Grandpa, in-laws who lived with plus the always homeless families often pregnant malnourished women who did without food for their living children
I’m a water bath canner 👍. My mom was older by the time the last two of us were born , she was born in 1918… she ONLY ever waterbathed canned. And Dad had a huge garden, there were 7 of us kids- some were married and had my nieces BEFORE I was born 😄😄. She salted and or pickled meat- WHICH 😇 I’m hoping you will cover 🙏 The Amish lifestyle is amazing, mine is similar and my motto is Live simple so others can simply live ♥️ My Dad always went by this. She had BIG buckets in the back porch and one was beef another pork For chicken etc it was soups, stews and broth ALL water bathed Your series with Amish , they said you could water bath anything, it’s adjustments of time boiling. ANYWAY the group I joined on Facebook all canning but some were asking does it have to be pressure canned? So I posted a link to your channel explaining what you do. Hope you don’t mind dear. Did you find that cookbook ? My niece in Ontario is looking… there’s an elderly couple owns a shop and they make it their ACCOMPLISHMENT to find WHAT ya want. So don’t give up, I’ll let you know if I get it for ya and you do the same- if you got it, no sense in me getting another 😄
I pressure canned corn one year. It burnt my kernels. The next year I was going to pressure can for less time. My pressure canned would not seal. I troubleshot the canner, nothing worked. Basically I ended up water brathing the corn. The corn was not even close to being burnt and it lasted in the shelf for at least a year until we finished the quarts. I will never pressure can corn again.
How did you know that this is what i am looking for! Just a few days ago i looked at videos on how to water bath corn an ZERO videos because people are so stuck in their pressure cooking way. Thank you thank you thank you!!!! I appreciate all these videos you do❤❤❤❤
God counted every hair. His designs for everything is so full of energy. Creating us to be as equally creative. I love everything he has made. I pray for all that is with in the forest fire range. God Bless, XXXO Life is amazing, You are amazing, thanks for being you.❤
What people don't realize is, the food in the stores was not canned this season its probably 20 years old already sitting in a warehouse somewhere with all the preservatives. I opened my last jar of peaches from my moms tree they were almost ten years old and it wasn't mushy or dark...great and still fresh. Eggs are three months old in the store.
There are many processes, I am from the other side of the ocean so, forgive me my bad english ;) Not all the processes can be reduced to one, it depends on the ingredients and the product we want to obtain... some like vinegar, others like salt, others sugar... objective of whether we like it or not But each one has rules. Not needing to do one step in one preserving method, it can be indispensable with the other preserving method. Now that I'm a grandmother, the time has gone when I thought I was smarter and faster than my grandmother, then... I had to learn from my own mistakes and discover that she did things to work out not because she wanted to take more time. ;) Many say sometimes it doesn't work because, in the Details, they are mixing different conservation processes. A process that is appreciated in Spain, they call it "Encurtidos"(with vinegar) or "Hortalizas en salmuera" a diferent process without vinegar but it is necessary to follow the steps to guarantee the preservation. Each step, in each case, could be explained about the why but, as no one wants to know the "scientific" part of each method, everyone ends up thinking about making "small" changes and losing the original process or worse, mixing two diferent preserving methods. I try to leave a spanish video I trust (being made by a spanish is not a guarantee, the same errors can happen) I will try explain it in english the best I can, but adding a "bit" more ;) because he explains more in spanish words than visually and it can lead to mistakes (the cucumber is blanched whole, then it can be cut into slices, basically we are sanitizing the vegetables and avoiding everything that does not belong to the vegetable itself, such as undesirable bacteria) "Hortalizas en salmuera": without vinegar: Is exactly the same but I do the steps not in the same order as in the video. 1º- Make the brine: And for each Liter of water add 100g of salt (10%) - always go from 5% to 10% salt. Put the brine on the stove to dissolve the salt, only at this point, we can add green herbs or spices. The brine has to cool, in this case, never use it hot.(so I do not understand why he does it after blanching the vegetables, the cooling process takes time) ;) 2º- Blanch the vegetables (peppers, peas, Corn, cucumbers, broccoli, courgettes, very little whole onions..) in Boiling water for 30 seconds and place them in Cold water with ice or another cold water until they cool down as quickly as possible (very important the quality of the water, not being sure we have to work with pre-boiled water) (the covering liquid can be brine, olive oil etc, in this case it´s very clean water) In the video he mixes vegetables, we can choose not to mix. 3º - Place the blanched vegetables in the sterilized jars WHILE THE BRINE IS still COOLING, because when we cover vegetables with hot brine in the jars there will be less quantity, brine will shrinks when it cools down (that's why sometimes the product in the jar ends up above the brine). 4º - Remove the bubbles and confirm the vegetables are under the cold brine. 5º- Place the jars in the pan, with a cloth at the bottom of the pan (we do not have "XPT pans" LOL), and pour cold water over the lids. 6º- After the water starts to boil, small jars of 1/2 Kg: 20 minutes, jars larger than 1Kg: 25 minutes (Less time because of the second step and the Sea Salt. To much time and the vegetables will be too soft to later use in a stew, soup, rice, etc. (note, in the end of the video he did another example: a jar with peppers and it could be olive oil instead of brine) As a principle, there are those who remove the jars after 5 or 15 m some cover them with a towel, but a good principle is to let the jars cool inside the pan, not only to end the process but it also saves the jars from thermal shocks and, above all, the liquid never explode out of the jar with the difference in temperature. Why I prefer without vinegar? Not just more usage variants, the product can withstand 2, 3 years... but the lids with a longer time, can be corroded by the vinegar and to spoil the preserved product... I do not know everything but I'm always learning, like: Metal and vinegar, give them time, and they will become great enemies LOL After 3 years, the same batch, some were fine, some I found the problem from very, very small rusty little points on the lid ;) We can do the smell test, etc etc but, before tasting I wash the lid... to check that there is no miniatures points of rust ;) About liters, kilos and grams... more details... In the end everything is always about the details of each process ;) ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Pz-VvB9WZT4.html
I noticed that after you cut the corn off the cob that you don't scrape down the cob afterwards. My mom always showed me how much juice and starch you can get out of each cob and it's delicious!
More of the world water baths then pressure cans it's just more structured and promoted in America to pressure can. I have a pressure canner but an induction hob so have to waterbath everything instead and just really happy doing that. I have really enjoyed your channel thank you
Looks like a complete win to me. I dont can corn because we dont eat very much, but if I did this would be the way. I normally dry all my corn and grind it for cornmeal. We love your videos, and thank you for sharing your time and methods with us.
I am back to report that I have use my Amish canner today to can some corn. I found it best to sit across two burners on an angle. I have five burner gas range top. I have set it across the center burner and the large corner burner. Into the canning process, and I have had to turn both burners down as low as they go. To keep a rapid boil without over doing the boil. If that makes sense. Anyways, so far, I am loving it. I have potatoes, carrots, tomatoes, and beets, waiting to be canned. I have a busy next few days ahead of me. 😊
I did my corn the first time by WB in 70's !!! When I was first married !!! So it can be done this way People I did it many times later on like this also !!! No Children or adults were haram in eating the corn after wards !!!
Just a word of warning! I will never own another glass top stove! Our oven came on by itself, the stove turned beet red very quickly, it self locked, and was so hot we couldn't even pull it away from the wall to unplug it! It was less than a year old, don't remember the brand, but we had to flip the breaker to keep it from catching fire! Our "new" stove came over on the ark and was blessed by Moses himself lol! I will never own another glass top stove!❤❤❤
Good morning! I just wanted to let you know I have watched a few of your videos and I love them. I just subscribed to your channel! My husband and I are very close to a Amish family and we absolutely adore and respect them. I would love to go watch and help of course the way they do their canning. They have given us many tips on gardening, they started some of our plant in their greenhouse and so on. Thanks for showing us another culture. God bless you and your family and the Amish women!❤❤
No vinegar in them for preservation? I used vinegar last year when I waterbathed mine. Your videos have been such a learning experience for me. Thank you thank you for posting them.
I cooked 4 dozen corn cobs for over 2 hours. Took the cobs out, filtered the liquid and measured it. I had a 4 qt saucepan almost full. Since I had 4 qts of corn liquid, I added approximately 1 qt of brown sugar and 1 qt of cane sugar. I then cooked it for approximately 2 more hours to get it to a syrup thickness. Once I was satisfied with the thickness, I added approximately 3 tablespoons of vanilla. (Sorry, I'm old school and never use accurate measuring) I then processed it into sterilized pint jars and waterbathed them for 10 min. I had a little over 6 pints of corn syrup.
Mayne I have missed it in another video, but all you have to do to destroy botulism toxin is boil 10 minutes before eating. Other spoilage you can see/smell. This solve *all* risk. It says so right in my American Canner guide, and easy to Google. I was surprised to learn this, because I had watched all of your videos before I bought it in May of this year. That should be part of your standard disclaimer/statement. Thanks for all your work and content!
@WendyStrainic botulism itself is a bacteria that requires higher temperatures than boiling to kill, and the toxin is the dangerous substance that the bacteria makes. If there happens to be botulism bacteria in the canning product, it thrives in an oxygen-free environment, and creates the toxin while it's sitting on the shelf. That's where the danger lies. So boiling destroys the toxin created by the bacteria anaerobically after it's been canned. I can't even find information on the likelihood of botulism being in a canned vegetable or canned meat. Also, the temperature to destroy the toxin is a lot lower have the temperature to destroy the actual bacteria.
@@WendyinOhio2You’re supposed to boil it with the lid off, I think this is the difference. Botulism grows in a low oxygen environment, like a closed canning jar.
We always water bathed corn or blanched and froze it! Never had a problem! The pressure can corn always looked brown! We never had problems with bad food. Always be clean with everything when you are canning!
Absolutely love your videos! I tried waterbath corn and it came out beautifully I just want to suggest to you to save the corn silk inside the corn it can be used for medicinal uses for teas and tinctures (UTI, kidney stones, gout, BEDWETTING) it’s good for so many things once again I enjoy your video! Take care and God Bless😊
I just canned 10 dozen ears of corn and then used the cobs to make corn cob syrup. It's amazing! Being able to get another product from something I was going to give my chickens really blew my mind. Go for it!
I am from Germany, We processed 18 corn cobs (sweet corn) and 1.5 liters of infusion. For the infusion, 1 tablespoon of sugar to 1 liter of water. The corn is boiled down for 120 minutes at 100 °. It lasts for many years.
I love your channel! I have been canning for about a year now. I have read a lot and watched a lot. I am loving learning the old ways as well as the USDA rules too. I feel it gives me more variety on my shelves! I am going to be trying this water bath corn soon! Thank you for your bravery putting this out there in the face of nay sayers! You are a beautiful person inside and out! Keep it up, lady!
It looks absolutely amazing girl! Hopefully it expanded all its going to in the process. I’ll be praying for you. Hey quick tip^^^get you bunt cake pan turn it into your bowel put your cob in the hole on top and the corn will fall into the pan as you slice it off the cob!!!! Happy canning. See you on the next video!
Hello! Love your channel and have learned so much. So more confident with canning with your info! Did the corn yesterday. It went well! One jar didn't seal so put in refrig. Tried the next day and it was delish! Crisp and great fresh flavor! Did more today! Did a lot with the Aug challenge and so fun doing it! Hope to dry can potatoes! God bless!!
Several years ago I pressure canned corn for the first time, and it was truly awful. Dry, starchy, gummy, ugly. We ate a few jars, but basically it was a waste. I wanted to not rely on freezing, preferring to have shelf stable produce whenever possible. I mentioned it to an Amish friend of mine, and she said that they have good success pressure canning corn, but they set their pressure at 5 lbs, rather than the recommended 10 lbs. The next summer I followed her advice; I used the recommended time, but just decreased the pressure. It turned out amazing...lovely yellow, tender, fresh tasting. That being said, I love your water bath experiment with corn. Just beautiful. I know from experience that the 5 lb. pressure method works well, but always looking to improve, especially when it is returning to old ways. Thanks for this!
Wow, really? My pressure canned corn is absolutely amazing. It is very flavorful, crunchy, looks really nice in the jar, not gummy or starchy in the least. I used corn that was freshly picked same day, maybe that made a difference or the type of corn?
I just found your channel, and thank you for being a voice of reason. My family has been water bath canning for about 5 generations and we can just about everything in the same fashion. There are a couple of little tips like a little vinegar to keep certain vegis like green beans snappy but all in all it has always been about three hours at boil let cool and put it away. Thanks I'll keep watching.
May try this method!! I usually freeze mine! Plan to grow some in a few months. Caribbean life... ❤ Yours looks amazing!! 🌽 thank you so much for sharing your method!
Is there a recipe for waterbath creamed corn? We use soooo much of that I would love to be able to make my own 😊 P.s I'm so thankful I came across your channel, I've been learning so much! ❤
Let me begin by saying I love your channel. I started canning about a year ago and learned most of what I know about canning from you. I generally prefer to pressure can everything because the canning time is usually less than with water bath canning. Water bath canning has been around a lot longer than pressure canning though, so, in my opinion, it is a time tested and safe method to preserve food, regardless of what the USDA says. I'm not sure, but I'm thinking that water bath canning has been around much longer that the USDA. Thanks for all the great content and keep on doing what you do.
This is the way my family always canned corn. I always liked the taste and firmness, seemed like canned store corn. My mom mostly used it in other recipes during the winter. We frozen corn on the cob for straight corn eating if that makes sense. I’m hoping my corn makes this year so I can “can” up some for winter! Got it planted late because I had to replant.
Corn syrup It works wonderful . By adding brown sugar you get darker syrup. By adding white sugar you get clear. I dry the silk for tea. It helps for urinary track infections.
My family loves ham and cabbage boiled together. Can i make it in a water bath if i do it for 3 1/2 hrs? It's ok, we like our cabbage very soft 😊. Thanks for all you've taught us!
I canned corn once before, and it came out to tough. I did pressure cann it. So I'm waiting to see how the 3 1/2 hours water bath does. Thank you so sharing. God's blessing over you and your family
I water bathed corn last year. I actually prefer it parboiled and frozen on the cob over canning. The canned corn lost some of sweetness even though it was from the same batch at the frozen version. The ones I canned though are perfect for my cream corn recipe.
I tried both ways blanching and raw and the raw was so much more vibrant and the raw tasted awesome!! I haven’t tried the blanched corn yet for a taste test. The blanched was also a whiteish color compared to the vibrant yellow raw corn.
I believe that at some point in time in the very near future, we’re going to find out that all of these agencies are not what they seem. Just my opinion and I got lots of them.😂😂😂
My personal belief is that ANYTHING that gets government approval is probably designed to hurt us. We need to remember that if we're afraid of botulism, boil for 10 min. Before eating. I'd love for people to start using their God given common sense! ❤
Thank you for this! I just started using water bath for a lot of canning. I didn't like what pressure cooking did to my corn or my beets. Water bath preserving gives me such a better product! Prettier too.
I did my corn and it turned out wonderful! Looks great, tastes fresh, terrific texture. Now we'll see how long it lasts ( if i can keep my family away from it ) 😊. A case of corn ( about 4 doz ) gave me 12 pints.
It looks so much nicer than pressure canned corn, which I would never do. I always freeze my corn, but this looks like another option. I think I would boil it for 10 minutes in an open saucepan before eating it, just in case, especially because of the headspace problem.
Thank you for making this video. I have been watching your videos on the Amish canning and was going to can my fresh corn similar to the green bean recipe. So my questions are as follows: Do the Amish can their corn? Why 3.5 hours instead of 2 and no vinegar? I look forward to seeing your results.
I went ahead and processed like the Amish green bean recipe with vinegar and processing for 2 hours. Everything looked okay when they were done. Time will tell
I made the syrup last year after seeing Rachel do it. It tastes amazing. It's very high in sugar though so they're just sitting on my shelf as backups for when I run out of maple syrup. I made corn cob jelly for the first time just the other day after I processed 25 pints of corn (I do pressure can it). Im going to get another 2-3 dozen so I can also blanche and freeze the corn. Sometimes I make recipes in the winter that I want "fresh" corn for so the frozen corn works best for that. Your corn looks beautiful after its been processed!!!
You don’t have problems with jars breaking when not using a towel or rack on the bottom? I’m a relatively new canner which is why I ask, I’ve not yet dared!
Can i write in Spanish? Saludos desde, Fajardo,PR. Hoy por primera ves vi tu canal y me encanta. I don't speak english very well, for that reason i write in spanish. Tendre que sacar tiempo y ver todos tus videos. Que aprender, y ser muy responsable con cada metodo.
This may be a stupid question. But I’m wondering what significance there is to boiling it for 3 1/2 hours. Is there some sort of scientific thing behind this time? Does it pasteurize it at that length of time? I’m not disagreeing with it I’m just wondering why 3 to 3 1/2 hours boil time. I’d appreciate it if anyone could answer if you know. I’m just curious.
I cut off the stalk up about 1" and the whole cob slides out of the husk and silk. U can make a tea from the silk and it will disolve kidney and gall stones. If u r devoling stones it will disolve them as well.
If the corn is very ripe it will expand more and need more head space. Whereas greener corn can be packed into jars....depending how green it is. Happy canning!
I did not blanch corn either this year. Saying that I have blanched as well. There is a difference in the finished product believe it or not. I found that the corn soaked up more of the water without the blanch. I have not tried this years corn yet, so I don't know if the taste, texture and such is the same or not. I very carefully followed head space, did not "tap" down the corn the way you did, as I very much "loose" packed it. Oh, indeed I pressure canned as I can't be bothered cooking corn for three and a half hours.
I was wondering if you could water bath the corn whole on the cob? I have seen it done with sugar and salt and the description said it would last for 1 year. Would you water bath them whole for 3 1/2 hours? this was done in another country, just trying to get another opinion. Thanks
Honestly, I haven’t given it much thought. I’ve been so immersed in the water bath method. Is dry canning the same as steam canning? If so, I’ve watched Ruth Zimmerman’s video on how to dry can potatoes, it was awesome.
