Thank you for your video. I had already found the videos of "I've done it this way for years", and had my quarts and potatoes all set to go, ... and then added my liquid and salt. I just couldn't bring myself to do it. It didn't add up. It was after that I mentioned it to you and you were vehement about not doing it. lol I have never looked back. Back in the beginning of my prepping journey I oven canned Flour with the lids off then sealed them up. I'll have to have a peek at them now eh? Then I managed to get my hands on Oxygen absorbers. Remember, vacuum sealing a jar does NOT remove all the oxygen. You have to use absorbers for that. True story. Now I just use the Oxygen Absorber and the majority of them seal. I "found" a bag of raisins I misplaced over four years ago and there was not a thing wrong with it. That got me to buying a whack of dried fruits and I just vacuumed some of them and left the rest in their original bag and tossed them into a five gallon bucket. My only "worry" is the raisins I packed into mason jars with an oxygen absorber could possibly develop botulism because the moisture content and the lack of Oxygen. There's only a few jars of them and they are all marked and to tell the truth, I look at them now as booby traps for bandits and raiders, heaven forbid. I better do something about them because if I die suddenly and some poor sucker actually eats them, well, they could be joining me eh? Simmered for 10 minutes at 180f and above destroys the toxin so maybe I'll be making Raisin Jam or at least marking the things as "POISON!" BEWARE! DO NOT FEED TO YOUR FRIENDS! ENEMIES ONLY! ECT.! ECT.! The Jam sounds better. Have a great one!
@Maria Just to keep it short, because everyone has an opinion, Your kitchen, Your rules. But the original poster had concerns. So, when in doubt, throw it out.
No matter how hard we try, there will be some folks who just refuse to follow safety measures. Whether in canning foods, driving a vehicle, or mowing the lawn! I appreciate you trying to educate as many as you can. You're amazing!
So many youtubers out there do some crazy stuff & don’t explain that they are not following proper canning guidelines. Thank you for always following the guidelines & helping to get the word out that what they are doing is dangerous.
I know I am commenting on an old video. I am so glad you did a video on dry canning. With over 100,000 subscribers, they need to know this is not an approved method. I have been canning for decades and had never heard of it until this year. One RU-vid channel actually promotes dry canning. It’s all over FB canning groups. Newbie canners are trying it. I have pressure canned potatoes the approved method in jars and they turned out fine. I also cut my potatoes up as fries then blanched and froze. They come out fine. Don’t risk your life.
Another good tutorial, Leisa. This is the reason why I've completely stopped giving or receiving home canned foods. #1. No matter how careful I am, things can happen. A false seal. Bad storage (I knew someone who stored their canned meats next to a basement heat run. It was all ruined.) #2. I'd rather take the risk of hurting your feelings than eating foods improperly processed.
I agree completely....I only have a couple of trusted friends who are as careful about safe canning as I am that I ever accept anything home canned from! I even am super careful about what I eat at church potlucks....you just never know if someone used home canned products or not. Sometimes I'll only eat the meat and the rolls provided by the church and forgo all the sides!!!!
I hope people appreciate your educational video. I guess the internet started this belief that there is such a thing as 'dry canning'. I can strictly by the book, the way my whole family does and has done for...decades. As I am typing this, there is a video on the side of the screen about canning milk with up to five years storage. Again, crazy stuff that is gonna get people sick, or worse. Thanks Leisa!
Thank you! This is so important. Right before a family reunion, I had to tell my immediate family to not eat the green beans unless they were brought by one of us. I have a cousin that used a boiling water bath to can his green beans. I just happened to be visiting on a vacation (we live in a different state). I mentioned that water bath canning was not safe for green beans. He was offended and "told me off", saying that it was good enough for granny so it's good enough for me. Well, my grandmother didn't lose any in her family from eating water canned beans, but I'm not putting us at risk.
@@maria7378 only if you didn't follow the scientifically tested recipe! Scientific testing proves the safety of a canning technique with repeated, measurable results. The proof is in the pudding.
@Maria I think they are trying to say that if it involves Clostridium botulinum/butyricum/baratii bacteria (specifically the output of those bacteria), then no length of water bath canning is good enough. I actually agree with them, as do every and all scientific analysis ever performed on this. There are other things to worry about as well which can withstand extended exposure to 212F/100C temps. However, that risk depends on the presence and quantity of such bacteria that produce toxins which are not inactivated, neutralized or otherwise rendered harmless by extended exposure to 212F/100C. This is pretty well known at this point and a variety of agencies from a variety of countries have expressed concern and even published test results of the Le Parfait recipes/instructions for canning. Once upon a time, the advice was accepted, it has since fallen our of favor due to repeated testing and peer review.
Thanks for continuting to promote safe canning practices! Yes, putting a jar with a lid on it in the oven will cause the lid to "seal" to the jar...however " just because a jar is sealed doesn't mean the contents are safe to eat"!!!! Vacuum sealing dry goods in a mason jar using the appropriated tools (like a vacuum sealer with the correct attachment) will remove enough of the oxygen to provide a low oxygen environment which will extend the life of dry goods...IF that dry product was 10% or lower in moisture to begin with. So for example, white rice is low enough in moisture to start with, so are most (commercial) dry pastas, most dehydrated/freeze dried veggies and fruits are also dry enough to be safe IF you follow the correct guidelines for reaching that low level of moisture. The danger becomes when folks assume that anything they perceive as "dry" can be put in a jar and then vacuum sealed. Brown rice, dried apricots, rasins (among others) are not good candidates due to moisture/fat levels.
I remember finding your channel many years ago, before it was cool. It's like your my teacher, you share proper canning practices and give legitimate links to proper information - so we don't kill our families. The internet can be bad, filled with mis-information - people washing there food with liquid detergent or eating out of toilets. Thank you 🥂
On a whim, I watched a video where a lady put potatoes in a jar, no liquid or any sort, and pressure canned them. Well, no Another video I came across is you don't need to pressure can your low acid food! Just water bath it for 3 hours. Obvs, that is another story No idea why some folks are hell bent on using unsafe methods, esp when we either work so hard to grow the food, or pay big bucks to buy it🤔
I'm still trying to figure out why you'd even want a water bath canner on the fire for THREE or FOUR hours when the longest time a pressure canner will ever LEGITIMATELY need to be on the fire is 100 minutes for fish!!
@@gymgirllja Yes. And I'm trying to figure out how you keep enough water in the canner to keep the jars covered for 3hrs Edit: not to mention the cost of the energy to keep a burner going that long
I'm so glad you made this video! I've been preaching this for years and told I don't know what I'm talking about, so maybe those people will actually listen to you. Thank you for this! 💕
I have never oven canned, but I know a lot of people who do. Oh well that's their problem I guess. But what's got me worried now is when I buy jars at yardsales or flea markets. I never thought about the jars being compromised. It's hard to keep jars separate from jars being used for pressure canning. Somehow I know I would get them mixed up with just storage jars.
Good video. I tried oven canning after watching a video before I knew better. After a couple of days the jars were full of condensation. In my mind I KNEW this would have to cause condensation. Thanks for helping others see how dangerous it is.
I am so glad you addressed this . A few years ago I tried to dry can and it ruined out my food I had to throw it away. Condensation got in it. People need to listen to you I wish I knew about what you were talking about when I tried .
Thank you AGAIN for addressing this topic! There’s a lot of High Profile YTubers discussing the “Dry Canning” method. Sadly, a lot of Newbie Canners see that incorrect information
I'm new to canning. Haven't canned for years. I've been listening to what you say and I have a notebook of notes from you. You really have helped a lot. Thank you. ❤️
Not to confuse dry canning with dry packing. I saw a video today where the lady put her oats on sheet pans in the oven then after cooled put them in jars & vac sealed them to kill any prospect of bugs. I've seen videos where another lady "dry canned" crackers then tested them a few years later & she said they still tasted fresh. I can't imagine heating food in a jar in the oven then slapping lids on & thinking it's "canned" & safe for storage. Vac sealing & removing the air will help keep nuts & crackers from going rancid longer & no air stops any bugs from living. Thanks for hopefully saving someone's life Leisa!
I recently opened a jar of goldfish crackers I vacuum sealed (with O2 absorber) in 2020. They were delicious! I'm so glad you focus so much on safety, wish more channels would do the same. Also, can I just say you are looking fabulous!!!
You are my canning goddess…well, just a goddess. I’m flabbergasted at the number of “canners” (and I use that term loosely) are disseminating horrible information. Thank you for keeping it real, and keeping us safe and educated.
Thank you Leisa! I love these kinds of educational videos. Just too much out there that lure people in, thinking that if one person uses a method that it's safe. Research and educate.
I recently saw a suggested video where a lady was "dry canning " in her oven. I watched halfway through as she put her flour in the jars and put them in the oven. I was horrified and just knew that wasn't right!!! She gave her excuses to how all she uses these jars for is the oven, she's never had any problems, and nobody ever gets sick. No thanks!!! I'm so glad you talked about this. I'm going through your older playlists to learn all I can. Thanks for keeping us safe by taking on these controversial topics about storing food properly.
@@jennbama I've seen people say that it's safe and to Do Your Own Research like that validates their unsafe practices. It's like the Wild West out there. I don't buy any canned goods from the Farmers Market unless I can talk to the person who canned it. I've seen people say they sell their jam that they just poured it in the jar and flipped it upside down. No waterbath at all.
@@stacylgh it’s standard practice in the UK and Europe. We jar jams and chutneys direct from the cooking pan, put on the lid and they seal from the heat. The levels of sugar or vinegar used ensure the safety of the contents. Water bathing jams and chutneys isn’t common anywhere except in the US.
Awesome video. I try to avoid the term completely and it does get touchy. It would be lovely if we could simply say "Food Storage" or "Death Canning" (especially for the potato people). Thank you for all you do to get the word out ~ at least to the people who are willing to listen and learn. 😊💖
Okay, I want to share something with you. My day job is software testing and there is an aspect of that job (that makes me pretty dang good at it) that goes something like this, "What happens if I do [use the software differently than it is planned/intended]?" It's a great way to find vulnerabilities in the software and ultimately make software more user-friendly and effective. SOOOO when I'm having a learn/practice canning weekend, I have to TURN OFF that "what happens if?" reflex And FOLLOW the safe canning procedures. I make myself laugh sometimes the way I struggle to get into "Don't Kill Your Family - Follow the Procedures" mode. It's the right thing to do. I do it. I'm serious about canning and doing it right the first time. That's probably just one more reason I appreciate your voice of reason.
Thank you my dear friend! This video absolutely terrified me. I had no idea people were actually doing these things. My Presto pressure canner booklet is God to me. I follow it to the letter!
FABULOUS!!!!!!! Love this!!!! Wish people would understand this!!! I keep my nuts in the freezer. I've found nuts that got lost in the freezer as old as 5 yrs old and they were ok, slightly stale. But I used them in my banana nut bread kids said they tasted fine. They were also in a vacuum sealed bag, I don't know if that made a difference or not.
Thanks so much for this info, and for mentioning vac-sealing raisins. You made it clear to me the moisture content in "dried" fruit, that really isn't dry enough for vac-sealing. I did do raisins, adding oxygen absorbers. I don't know if I trust them now.
when doing harvest work 13-15% moisture was the magic num for a lot of things eg dried sultaners , harvesting wheat etc any more and it could grow mold any less and it becomes brittle and your loosing money per ton ... thanks im only just getting into long term food storage and u have cleared a few things up , the potatoes is one i didnt understand as any raw vegs or meat would have to go off , id even be carefull of jertky over a period of time but thats just me
Thank you!!!! People need to listen and RESEARCH! I’m not risking my hard earned dollars for poppycock! Vacuum sealing is a whole different method than canning. I appreciate you Leisa. I do NOT want salmonella or botulism- I’ll pressure can my protein, thank you very much. I love my family way too much!! I’m just shaking my head. How can people be so daft?
Saw the title and thought, “OMG, did not think Lisa would dry can”. So glad to to see that was not the case. In 70s, as a teen, I read Kerr book & other books to understand what canning did. Yes was a geek and still am when it comes to food safety and hygiene.
So love your advice and information. Going to freeze my rice for a couple of days, then putting in gallon glass jars with metal lids with an oxygen absorber packet so we will have dog and cat food along with my ugly chicken for feeding them. All rescues 4 dogs and 4 cats.
You can add equal parts pinto beans and rice, that make a complete protein, cook till all water is absorbed, and feed them that also. I sometimes use broth for flavoring. Chickens like it too. God bless you.
Thanks Leisa, I haven't done this but have been asked by others and encouraged to try it. I always said no. Now I can let them know how dangerous it is and why I will not.
I think dry canning has been used to describe lots of different methods. Not sure but I think I saw someone canning taters with no water in the jar and called it dry canning. If you already mentioned that, sorry. I'm packing boxes and listening to you. Thanks for another great video.
Thank you for this. Fabulously educational information Leisa. If people only learn not to put their jars in the oven. I've shared this where I thought it might be useful. You DO hear DRY CANNING all the time just now! Loving your work.💕
As always Leisa, a great video and the timing is perfect. I just went through this with my son last night. He will watch this video and "vacuum " seal and not "dry can". You are very much appreciated.
So glad I saw this video. In the beginning I dried can some flour and I stored it away about 2 yrs ago. I am going to throw it all away. Good gosh I’m glad that I haven’t used it yet. Thank you so much for all your information.
A thousand times a thousand of thank you's for putting this video out there. Every time I see a let's dry can potatoes video or let's water bath chicken or any items calling for pressure canning my heart skips a beat. It's not so much for the one who posted such a thing but for those who disaster awaits. As you said if it has worked for them rock on but that doesn't seem to be enough, let's misinform others to. Let's keep passionately putting the safe standards out there... Maybe they will catch on.
I've seen the videos on people doing dry canning I only use my vacume sealer for my dry things so glad you are promoting the safe way for our canning journey Love this Liesa so keep it up!!
I’ve also grown found of you and all you lessons. I am trying to learn everything I can so I will know what to do when I get my pressure canner. I really learn a lot from you.
They don't can here in the UK, like they do in some other countries, but I would like to get into it, so trying to learn as much as I can ready for our first harvest next year.
You are the go to for when I have a question on canning. I thank you for all the time you put in to inform us. I never heard of dry canning. I have just called it dry storage. Thanks again.
For some reason I keep getting unsolicited Facebook posts from a group called "Rebel Canning." Just because you can (unintended pun LOL), doesn't mean you SHOULD 🙂
Dry canning is no Bueno! I had one jar fail thus far in my pressure canning journey. I have to have processed over 100 jars and losing that 1st one was like loosing a pet! Lmao
I happened upon a channel that they were canning, milk, rice products, gravies made with flour. Even meats boiled wb for 3 hours. Wow, I remember mother and grandmother doing as such but, they didn't have a choice. Once we had power available a freezer was a must and no more wb canning except for some fruits and veggies.
I hope all of your subbies know this and they for sure do now. How do we get the world to know?! I’m so tired of hearing about dry canning, preach sister!
In September our town has a fall festival. Every year there are donated jars of preserved foods for sale A lot of meats and low acid vegetables i get nervous looking at them lol. I don't know anything about their canning methods. I would never buy anything like this.
Thanks for the very informative video. I'm just teaching myself to do canning and when I heard the term "dry canning" I assumed they were speaking of putting the contents in the jar without liquid before pressure canning it so I guess my late husband was correct in saying assumptions makes an ass out of both you and me. Thanks again for keeping us informed.
@@SuttonsDaze I’m VERY new to this canning business. I’ve seen videos on dry packing potatoes and processing in a pressure canner. Not an approved method but people swear it works fine. There is a lot of information that seems to contradict other info. Keep up the good work.
Thank you as always for being the educator for canning and preserving. I have seen a lot of crazy things that just sound so unsafe. The one that shocked me most was potatoes in a quart with no liquid then pressure canned.. OM Gosh. Scary 😨 stuff....
@sundrop you’ve raised a legitimate concern for everyone! I’m late to this video, so I don’t know if Leisa addressed your point. I’ve been searching the online marketplace for jars-no more. Thank You.
I. Trust you with all canning info. Got me a canning book and just got a 23 qt presto pressure canner. Can u explain a jiggler been hearing about it. My canner came with just one weight. I'm new to this
I"m seeing a LOT of posts in FB groups where people are dry canning potatoes carrots beans etc " because it tastes better" if you say anything they yell at you in the FB group.
I am going to start watching all of your pressure canning videos. I watched the one a couple of weeks ago about trusting only in those pressure canners that have both the dial gauge and the weighted gauge, such as the All American pressure canner. I am very nervous about learning to pressure can due to the concern about botulism.
Hello so glad you made this video I almost fell for this lie especially the potato part even though I have been canning about 5 years I thought I was missing something
