In a world where "kindness" is a bit rare nowadays, thank you SO MUCH for sharing and caring about others through your time and commitment. I appreciate your videos and how they have helped me to keep my family healthy and safe and most of all, we are now not so depended upon the limited supplies in grocery stores and warehouses!
Thank you for producing and publicizing this extremely helpful video. I grew up farming and family left farming and gardening years ago. Given that we are empty nesters, glad to go back to gardening and canning. Keep up the great work! God bless you!
Thank you for the kind words of encouragement! How wonderful that you are stepping back into the garden and preserving. It’s more important now than ever to be able to grow our own healthy food. Thank you for watching and God bless you as well❤️
I'm just now beginning to learn about canning and preserving, so am spending a great deal of time learning by reading and watching videos. Your video is clear, concise and very informative. Thank you so much for sharing your information with others in such a thorough and clear format. You have a new subscriber! 🤗
A steam canner for waterbath canning is awesome! I heard fleet and farm has them on sale for $30 right now, but we don't have those stores where I live. I have two that I've purchased for about $50 each and absolutely love them. Im sure you would too! 💗 thanks for another great video!
Lacy O'Brien I am looking forward to finding one and trying it out🤗. I’ve got a lot of irons in the fire so what’s one more lol! Thank you for the info and the the kind words! God bless y’all❤️❤️
Thank you very much, it did just that. I feel that I can do this for my family, with confidence. You are a good teacher. Yes! I'm going to get both books.
Good morning. I’m starting an ambitious garden this year and have decided to learn canning. Thank you for thos clear explanation of the differences between waterbath and pressure canning and how to use the pressure canner. Your book resources are excellent as well. God bless you.
Thank you so much for the kind words!! Please feel free to come back if you have questions in the future. If I don’t know the answer I will send you to a trusted source to find it. Thanks for watching and God bless!❤️
Thank you for the kind words sweet friend. I love knowing that the videos are helping others learn and gain confidence. That’s exactly why I make them🤗
Such an interesting video. You are such a great wealth of knowledge. I always enjoy your videos. I have a presto canner and I love it. I was so afraid of it. Lol. But I did it and am so proud of what I put up this year. Thank you so much for sharing this wonderful information with us. God bless y’all my precious friend.
Thank you so much Mrs Vera! I used a Presto for years and loved it. I was able to pass it on to someone else when I got the All American. It’s still in use today🤗. Thanks so much for the feedback and God bless y’all!❤️
Thank you for taking the time to comment. If I may, let me clarify some things that make that method unsafe. It’s not the amount of time but the temperature that makes water bath canning of meat unsafe. In order to kill botulism spores, which are potentially deadly, you must raise the temp to closer to 240*. Water bath canning will never reach above the boiling point of 212* no matter how long you process. The inside temp of a pressure canner at the correct psi will reach much higher (240*) thereby killing any botulism spores that might be present. The length of time set for pressure canning is to assure that the internal temp of the product has reached the higher degree. For my family’s safety I would never water bath can any low acid foods, especially meat. It’s just not worth the risk. I hope I was able to explain these reasons adequately and thank you again for commenting and watching. Have a blessed day!
I think I'm finished canning. I did around 20 cases last year, gave a lot away and still have lots left over. All I've done the last 5 or 6 years was water bath canning. I lost my pressure canner in hurricane Harvey and never replaced it. Maybe 8 or 9 months ago I found a RU-vid channel and it talked to Amish people several times about canning and they do everything by water bath, including meat. I had always heard that was a no no but they canned everything in water bath.
Hey friend! My goodness you put up a lot of food. We try to keep ours rotated and go through pretty well. My daughter canned a lot of purple hull peas this past summer and my 17 year old grandson wiped them out! He loves peas🤣🤣🤣 I’ve heard that about waterbath canning and dearly love the Amish but I just can’t recommend waterbathing meat😳. Good to hear from you friend😀
@Little Country Cabin at your Facebook messenger I sent a link to one of the videos I had heard that at. I listened again and then even reuse the lids if the seal isn't scratched or if it's flaky. Can't remember exactly what they said, but something like that.
Great question! You certainly can PC high acid foods. Actually if you add anything else to those foods, such as onions or bell peppers etc, you must PC them. Two great sources to help you can safely is the Ball Complete Book of Home Preserving or The Ball Blue Book. Thank you so much for the wonderful feedback and God bless you❤️
Thank you for the great question! The method really doesn’t have a bearing on that. Ball says 18 months if processed properly using their disposable lids. Some people are comfortable with longer and I’m tend to agree as long as the original seal hasn’t been compromised. The key is to know what can be water bathed safely and what absolutely must be pressure canned. Hope this helps and thank you for the feedback! God bless you and yours!
How much would be a good price for pressure canners? I feel like buying a $50 one wouldn't be too good because it's so cheap versus the $500 ones I've found. Would one thats $100-150 be worth it??? Or any kind of brands you recommend?? Anyone from the comments????
Presto makes a great pressure canner that is very reasonable. I used one for years before I purchased my All American. You want to make sure you are buying a pressure canner and not the smaller pressure cooker. Thank you so much for the great feedback and have a blessed day ❤️
My canner is the 921 model which is 21 qts. It’s the perfect size for canning for my family. Thanks so much for watching and asking a great question. God bless you as well❤️
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In this video I think I was still using 2 Vixio camcorders and a ring light. We upgraded to 2 Canon M50s and absolutely love those. Thanks so much for watching and commenting. God bless your day❤️
The one with the petcock is NOT a canner, it is an autoclave sterilizer and is still available today. please note the safety warning per the All American website, "Attention Buyers: These items are sterilizers, not canners. They are not suitable for use as canners." Please be careful.
Thank you for that input but I have to respectfully disagree. The original manual that came with this canner explicitly explained step by step how to can vegetables and meats safely. It IS a vintage canner tho and not as safe as the modern weighted vent canners. With that said, you are correct in pointing out that All American does offer the autoclave sterilizer as exactly that, a sterilizer for medical instruments, etc. It looks and is built seemingly identical to their vintage canner like the one I demonstrate in the video. Thanks again for your input. God bless❤️
