My mother in law, bless her heart, used to take the mold from her canned tomatoes and throw it out and then put the tomatoes in her soup…..her son, who became my husband, always told her he did not like soup with tomatoes in it. She once came to my house as I was making soup, with canned, store bought tomatoes. As she peeked in the pot sho told me that her son did not like any soup with tomatoes in it. Since I was newlywed, I told her thanks for telling me, I did not know. When said hubby came home for supper, I told him I had put tomatoes in my soup and said I was sorry that I did not know he didn’t like that. He laughed and told me that the only soup with tomatoes he did not like was his mother’s…..and then explained why. We both had a laugh on that one. He said her soup always tasted moldy……in years to come, I canned many jars of tomatoes and was blessed to never have even one with mold, thank you Jesus for keeping us safe.
Icky! It did use to be common practice to scrape the mold off the tops of jams and jellies (we now know that can be problematic), but I've never heard of doing so with tomatoes!
When you open a jar of peaches and top peach discolored grayish but other peaches seem fine, juice clear and tops not popped is there a problem with all peaches?
I have been canning for over 40 years and this was a very good video. Most importantly, if you have ANY concerns about a jars viability, just throw it out. Better safe than sorry 🙂👍 Have a blessed day everyone!
Can you please help me out. I’m a newbie and I wanted to know if I water bath or pressure can some food say a month from now, how do I restore the food? Do I have to do the pressure canning all over again?
@@sheilayoung6590 My husband water bathed potatoes this year and not only did they start to get cloudy, they were slimy. I refuse to eat them. I also have had black spots show up on the lids of my stewed tomatoes but it’s hard not soft like I think mold would be. It didn’t scrub off easily. Any ideas what it is?
There's also a lady's story where she used a pressure canner to can green beans. Her canner was second hand and didn't come with instructions. She was working with a neighbor who had canned a bit before, so she didn't think anything would go wrong. She had signs of improper sealing and ignored them. She ate the green beans a few months later and ended up with botulism and spent around 90 days in the hosptail 10 of those were in the ICU with a feeding tube and intubated.
@@preppingforendtimessurviva6326 Yeah, don't forget to leave out, she did not put the weight on and no water in the canner. So she was NOT following safe canning practices. It's totally her fault for not knowing the basic canning practices.
I see a lot of information stating that you can only use recipes in canning that were lab tested by USDA or extensions etc. The main reasons for this seem to be getting a proper PH level in water bath canning, and to be sure the contents are not too thick to interfere with proper through heating, as well as recommended times to process. For this process, it makes sense to me that you would want to know the ratio to acidic and non- acidic ingredients. However- It is to my understanding that pressure canning is used when there is not a high enough PH in a food to safely water bath can, so it need to be processed at a higher temperature than boiling- hence the pressure canner. Wouldn't this mean that the PH is not really an issue any longer? Also, shouldn't you be able to (as long as it is not a thick puree or starch added recipe) pressure can your recipe to the time of the ingredient with the longest recommended time for the jar size? (for example, a meat sauce or chili- providing its viscosity is not that of mud... should be able to safely be pressure canned at 75 min for pints or 90 min for QTs?) I'd really like to be able to can some of my own recipes for things, and I feel like based on everything I've read it should be fine if it is pressure canned and is not highly viscous. Thanks!
We also pressure can to kill botulism, which cannot be killed at the temperature of boiling water. To a certain degree, you may safely pressure can your own mixes. For instance, if all the foods in your homemade soup, are safe to pressure can, you may mix and can them, using the timing for the food that requires the longest processing. Really, this is ONLY recommended for soup. I assume that's because density could pose an issue for other types of mixes. You can read what the NCHFP says about your own soup mixes here: nchfp.uga.edu/how/can_04/soups.html
I have canned meat as instructions for safety with the idea that i will then make my chili or other recipe after with that canned meat, then I don’t have to be concerned about it causing an issue.
In 2020 and 2021 they were exactly two deaths from botulism and it wasn't from home canned food so it is a superiorly low risk. I am a food scientist I was a physician and I'm a microbiologist. The only reason I give my credentials is so that people don't think I am just talking out of the top of my head. My grandmother water bath green beans every year and it took hours nobody got sick and nobody died but my entire family is dead now so I can for myself and my caregiver because I'm in a wheelchair in my hands are in bad shape. I have the data dropper to place in the middle of a canning jar and find out what the temperature is and for how long it stayed there!
One thing I am curious about. Even if it goes from the spore state to the vegetative state and generates the toxin. According to the WHO and the USDA the C. botulinum toxin is destroyed by boiling at an internal temperature greater than 85 °C or 185F for 5 minutes or longer. Or 176°F for 10 minutes or longer. So it should be safe in a sous vide setup of 180F of say 15 minutes. Most low acid foods I would most likely cook that way to heat through. Just to be on the safe side. Many vegetable sous vide recipes use 183F to 195F for 1 hour. So warming a food at that temperature would not be odd.
New to canning here. Just did a couple of batches of dried beans in my All American. Followed tested recipes... Time, pressure, and jar prep. Was thankful to learn the signs of spoiled food then herd you say you can't see, smell or taste botulism. Now I'm more nervous than I was before watching the video.
If you look at CDC statistics, botulism from home canning is pretty rare - and it is ALWAYS, in recent years, associated with radically not following tested safe recipe. So if you followed a tested-safe recipe and your jars sealed, relax! :)
In the UK home food preservation means tossing it in the freezer, and provided you have a big enough freezer, that seems a perfectly sensible thing to do. Things like tinned peas are generally thought of as belonging to another era, when home freezers were few and far between. I am one of the few Brits who does have a pressure canner. That is because I have been stockpiling against the Great Day of Brexit.
I freeze, too...but it can be a disaster if the power goes out - especially for an extended time period. If you don't mind my asking, where were you able to buy a pressure cannner in the UK?
@@Proverbs31Homestead Pressure canners usually have to be privately imported from the US, unless one can be found on amazon.co.uk. I can’t remember where I got the T-Fal one from, but the Presto I have just bought had to be imported.
Thank you for this video. I grew up watching my parents and grandparents can and my husband and I are starting to can fruits/vegetables. This takes some of the fear out of it, knowing what to look for!
This video actually helped me avoid illness, I had been watching some other canning people downplay the risk so I was about to water bath my homemade tomato sauce without following any rules. I am glad I saw this because I would have for sure unknowingly gotten myself very sick. a lot of the canning videos just tell you to water bath stuff and say the illness is rare and not to worry about it.
@@mikeroberti4574 Table salt and canning salt from what I understand is heavily processed and stripped of minerals. There’s a huge taste difference as well. Table salt is just plain bitter when compared to the salt I use.
@@mikeroberti4574 Sea salt has a little less sodium in it, for those who are trying to cut down on their sodium intake, and it isn't mined, it's dried in beds when the tide goes out, which is why it retains some trace minerals.
Just a weird story, not really related…my grandma, back in the early 40’s was making dinner one night, and grabbed the mineral oil instead of her lard (we have macular degeneration raging in our family) needing to fry potatoes and onions. It gave everyone the runs, and sent my uncle to the hospital with diarrhea. Everyone said it tasted funny but still ate it. My grandma, bless her soul, was so damn funny. She stood, bare faced lying, to the doctor and told him, while pointing to my grandpa, “he did it! Get him!”. lol of course she had everyone who knew her laughing, but the stodgy old doctor didn’t, but later apologized when he found out she was nearly blind. A few years later, she was admitted, quite ill, with food poisoning from tuna. She told my uncle to hide all the weapons before she went home, because it was her friend next door who had canned the tuna and gave her some. You’re correct…when in doubt, throw it out. We now have too much information regarding food preservation to ignore it. I’ve got a million bad food stories lol. I miss her so much 😂
Fermenting food is actually controlled spoilage but you do not as you said want to have that on your shelf. You want to be able to control the amount of spoilage before you put it into the refrigerator. My grandmother made the best fermented sour pickles I have ever tasted. We put our hand down through cheese that was on top a thick layer of white cheese type thing but those pickles with that lactic fermentation going on we had to take several before we left her house.
If you have extra food from a canning session and one of them doesn't seal simply place it in the refrigerator and eat it within 7 days. You probably know what you'll be having for supper that night is from the unsealed jar. My potatoes and beans tend to cloud over but I know why. You can certainly use table salt that has no iodine. I use kosher salt and then if I make pickles I use kosher salt and pickle crisp.
The only reason these people got sick was because they didn't try to learn the right way of doing it. I watched the videos. They were just plain stupid. I have not found anyone online who says to can beans in water bath except for the foreign people doing it. Those people know what they are doing and have been doing for many years as did their grandparents and they don't tell you every step they take from start to finish.
@@Proverbs31Homestead I subscribed too. Thank you for your education. New canners like me need it and I appreciate it. Thanks again! Connie from Michigan….👋🏻😄
All American canner. Take your money and make the investment that will matter now moving forward. Buy American. If you can't then at least get one and learn to use it. It means everything.
i just had to leave a FB Canning Group for suggesting that some things need to be pressure canned and not boiled for 3 hrs. On some groups you aren't even allowed (per their rules) to say botulism in any post...hard to discuss safe canning methods and not mention the number one killer....so glad to see this video... so many people in that group ganged up on me and told me I was 'fear mongering" and that "we used to boil everything for hours and it was fine" oh my.....
I've been in groups like that, too. One of the most recent cases of botulism from home canned food was a lady who water bathed green beans. After her hospitalization, she publicly BEGGED people not to be as foolish as she was. Plus, I always wonder why you'd want to boil your food to death, making it mushy and far lower in nutrients.
@@susaniverson8674 I agree..I just wish people understood tha boiling for 3 hours does not get the fluid higher than 212F degrees but pressure canning can make it get up to 250F which we know kills the bad guys...some folks don't like to listen. I'm with you Susan...stay safe and not sick
It sounds like you know a lot of people with iron guts. How many people can you know who prepare food badly? I need to ask more of my friends about how they prepare food, going down this canning rabbit hole is making me paranoid to eat food from other people's kitchens. lol.
Pot-luck lunches at work are pretty much the same. Do you know if their cat has licked the butter or just how clean are their kitchen standards! I avoid pot-lucks for that reason and asking your friends about their food prep is an excellent idea!
I canned butternut soup 3 days ago then today found out that it’s not recommended because of the density. Should I throw it out or can I just go ahead and freeze it now because it’s only been 3 days?
For some reason, RU-vid never alerted me to your comment! I am just now seeing it and for that I appologize. Yes, you should throw out the butternut soup because yes, the density is an issue and can result in food that isn't heated thoroughly enough to kill harmful microorganisms.
huh how do you mean it does not matter if eggs are pickled(ie vinegar) or not in psi canning? then how come they sell the stuff in jars that are not refrigerated? or are they? i forgot but it thought pickled stuff can be stored at room temp?
Thanks! Also consider our hard-working trash collectors when disposing possible botulism🤢. Seal it up so their truck compactor won't smash & spew the stuff on them or any passerby. 🌿💚🌿
PLEASE RESEARCH NO MATTER WHAT ANYBODY SAYS. My first time canning; NOT realizing that Collard Greans had to be pressure canned; I water bathed. Welllllll, 3-4 months later I opened 1 JAR and they had a strange smell. To make matters worse, I feed those greens to my chickens. Chickens eat everything and anything. Well this one time they turn their beaks up and would not have nothing to do with it. It sat there in the pen until it rotted. So I opened up the rest of my collard greens and put it in the compost then bye bye 30 quarts of collard greens. The next summer and fall I did a lot of researching. Most of my stuff was frozen from then on out until I was very blessed to receive a pressure canner from somebody. BRAND NEW in the box with the booklet. I have never made that mistake since.
Very informative. Thank you. I am new to canning and am only doing water bath canning at the moment. I haven't built up the courage to do pressure canning yet.
She was very lucky not to have gotten or given botulism. Likely, she got or gave "the stomach flu." This really isn't debatable science, my friend. Eat what YOU want, but please don't serve other people food that is risky.
@@Proverbs31Homestead I do not can. I use to. I'm almost 70 years old. Never had a stomach virus either. Neither did old folks I lived around. I'm sorry...I do know and understand the poison that is created through improper food prep.
Facts are facts. People have been doing this for generations without fail. Is it 100% fool proof? Nothing is. Including the food you buy at the grocery store, farmers markets, restaurants, gardens, etc. Statistically, more people die in 1 year from eating USDA, CDC, FDA and WHO approved food than people “rebel” canning (AKA the older- tried and true-method) I guess to each their own but I would maybe reconsider how much trust you put into governing bodies. They don’t have a great track record. It’s actually worse than “rebel canners” ✌🏽
I am from Germany, and the predominant method for home canning is the Weck Method, which relies 100% on water bathing. In fact, you can't even buy a pressure canner in Germany. You have to import it from the USA, if you want to use that method. The company is over 100 years old. In their canning book they have several recipes for canning low acid foods including green beans. Now, Germans who use water-bathing for canning don't drop like flies. In fact, in Germany, the incidence of botulism poisoning is three times lower, per capita than in the USA. That being said, you may want to work on your understanding of science and terminology. For example: at 3:33 you say: Botulisms can not be killed by boiling. That statement is incorrect. Firstly, the term "Botulism" refers to the poisoning with the botulinum neurotoxin created as a metabolic by-product of the clostridium botulinum (CB), a bacteria that builds heat resting spores. The bacteria itself can be killed by water bathing, but not its spores. This is where the problem is. Therefore, if you do not have a pressure canner, you can use a process called Tyndallization. The process calls for a second water bath after 24-48 hrs. This is the time that the spores need to germinate into new bacteria, but these bacteria did not have time to build spores, yet. The second water-bath will kill the Clostridium reliably, creating a safe product. I noted another statement that I find problematic: You mentioned that a loss of seal, may be a sign of Clostridium Botulinum (CB) growing in the glass. And while that is true, this only happens at the later stage of the growth. If the seal is gone, or the lid is raised, you already have a severe case of growth of CB in the jar. You can have CB in the jar earlier without any signs. Therefore, if you water-bath, you must NEVER eat the content directly out of the glas without heating. It must be brought to a boil for at least 5 mins as the CB neurotoxin is heat sensitive and destroyed at 80°C Alternatively, you can let the jar sit for at least 6 weeks at room temperature, as this is enough time for CB to pop any seals. It would behoove you to be a little bit more open minded to other methods, particularly if you do not understand the techniques used to create a save product. Your draconian stance on water-bathing is understandable. You most likely use USDA recommendations and do not broaden your horizon to what is done all over the world, without people dying left and right and how those methods differ from pressure canning. That being said, I will now go and enjoy a chili con carne, made with 3 different types of beans and real meat chunks that I have water bathed for 120 mins at 100°C. It's been on the shelve for three months; I will heat for 10 mins at a light simmer. I will report to you in a couple of days if I survived :-)!
Most people will survive if they eat poorly canned food. But some will not. Russian roulette. I am well acquainted with the science behind botulism; my goal was to keep things simple and as understandable as possible. Just remember, just because you drive home drunk every night and haven't been in an accident doesn't mean that driving drunk is safe.
@@Proverbs31Homestead well, let's agree to disagree! In the USA, pushing fear, and suggesting things are not save is a fundamental part of the culture. Danger lurks everywhere. Behind every corner, behind every bend. Life is really dangerous! I am honestly not sure you understand the science. I find it difficult, almost presumptuous that you seem to think your audience cannot follow a proper scientific explanation. I think most of them probably can! I am sorry, but I struggle to believe that you truly have a scientific grasp on things when I view your post. As stated, even your terminology is wrong an you are simply getting too many things mixed up in your post! In fact, if your post had been a high school term paper, it would have graded as a D at best. Can you try harder, more scientific? More truly knowledgeable? Perhaps with reference and bibliography? Your driving analogy is cute... but no one is driving drunk these days (are you?) Open your mind, there are different ways of achieving similar results! There is no single one way. I canned cucumbers today at 90°C for 20 minutes... ok, they where in an 1:2 acid brine... They should be great in a Ruben Sandwich BTW: I am still alive after my three beans chili with full chunks of meat. According to you, I should be dead by now. ;-) Friendly Wink
@@captcooper5159 You can't shut me up. Botulism poisoning may be rare, but it is life-changing when it's not absolutely deadly. In the U.S., we are seeing an uptick of botulism poisoning from improperly canned food. P.S. Remind me never to eat from your kitchen :)
@@Proverbs31Homestead Oh, I am not trying to shut you up, I am merely suggesting you spend more time reading up on the different ways of doing it. With regards to never eating from my kitchen... if you are concerned you would get Botulism poisoning, you still have not understood my post. :-) Interesting to see that there is a upsurge of botulism in the USA despite all the strict recommendations by the USDA and omni-present pressure canning. At the same time there is a decrease in Germany to almost 0, despite all the water bathing...why do you think that is? But enough of this bickering... let's go about this scientifically: Are you growing your own beans, or do you buy them in the supermarket? Do you pre-cook them or do you put them in the jar uncooked? Are you adding liquid or are you canning them dry? If you add liquid is it just water or are you adding anything. All these are factors that influence the end product. Finally there is the approach how to deal with CB: Do you kill it while canning, or do you kill it after canning. Are you using a twist-off lid for the glass or a lid that is held only by vacuum. Do you document the time, how long it has been on the shelves? You see, there are different aspects to this discussion. Being set on one way makes you not a scientist, but a preacher. PS: Day three after my fabulous chili con carne with three types of beans and real chunks of meat water bathed at 100°C for 120 mins: I am still alive!
I probably should not have eaten those peaches last night. Mom put them up in 1982. They were more brown than orange. I put them on my pancakes, . . Ate half the bottle.😳
Thank you for the information. Only got two cars. Green beans are bag for that. Lid came off corn was my worst that melted like the outhouse. When I cut the corn there was a bug on it. Think that was the only corn sob that corn that way. Had a friend gave husband botulism poisoning. That is why it makes me nervous. Hour video helped a lot.
yeah ok i understand you saying not to water bath meats etc but are you not taking the same risks eating that food had you simply cooked it instead of canning?? i mean if botulism is there it will be there in any food we get and eat or cook no? so you will be running the same risk and no one is gonna psi can all there foods before cooking and or eating so how are we taking any more risk if you say regular temps wont kill the botulism bug? is it only created after a certain time in a jar with room temperature and that is where the risk becomes more because you might be increasing the chance of growing it?
People all over Europe are Water Bath canning low acid vegetables, meats, and fish, as well as dairy. And yet they are not keeling over like a a bunch of dominoes. I do not do this because I have 3 pressure canners, but I know it is done and it is done here as well. There is no difference between a pressure canner and a pressure cooker if the cooker is large enough to not boil dry. The cooker has a 15# weighted regulator and there is no difference between the interior temp of a pressure cooker at 15 # and a pressure canner at 15#. The only danger is that it could boil dry.
Yes on the pressure cooker vs. pressure canner thing. But our pressure canners are not the correct size for canning. As for water bathing low acid food...a lot of poisonings go unreported because 1. People think they have the "stomach flu" and 2. People are embarrassed to admit their food made them sick. I have personally witnessed both of these scenarios, several times. Not all food poisoning I botulism. Botulism is rare, as I've said, but if you get it, you die (unless the doctors figure out you have this rare sickness; then you have a long recovery ahead of you.) It's playing Russian Roulette. Totally not worth it, especially since there are plenty of safe food preservation methods out there. Again, if someone wants to eat water bathed low acid food, fine. But don't feed it to other folks. It's truly shocking how many people want to argue about this.
I tried canning green beans many years ago, and was told to use the water bath method. I followed the instructions closely, but the jars still started popping the seals withing a couple days. I now pressure can EVERYTHING, and won't even load it in the hot jars till it is BOILING. That way, everything has been boiled BEFORE going through the pressure canning. And I haven't ever tried green beans again, and likely won't. I refuse to do ANY cold pack methods, because I tried canning peaches many yrs ago, that way, and some of the jars broke in the pressure canner. Cold pack foods just do NOT reach the right temperature INSIDE the jars, even in the pressure canner!! No more cold pack anything for me. I would rather be safe than sorry, and boil everything before jarring it.
Just follow tested safe recipes (from The National Center for Home Food Preservation, Ball, or Bernardin) to a T. :) For example, with cold pack fruit, those jars have got to be HOT before they get filled.
No matter where they go, they are problematic. I suppose the experts feel those who work at garbage dumps are already protecting themselves appropriately.
If meat is not in a liquid ( top couple of inches) in jar is it still good ? Slight discoloration. Also how long of storage for meats? Ty for your wisdom & time
Lack of liquid on top is ok. Just use those jars first. Correctly cannned, all foods including meat are safe to eat as long as the seal remains in tact. After a year, thr food slowly begins losing nutrients.
You said botulism is already in the food when you can it but yet you're overly excited about not getting botulism spread in your kitchen when you find a spoiled can. I don't understand
In a simplified explanation, botulism comes from several different strains of bacteria that are present basically everywhere. It's the germinated spores of the bacteria that cause illness. To germinate, the spores need an anaerobic environment (without oxygen) like a sealed jar of green beans that didn't get to the appropriate temperature to kill the bacteria originally.
1. Many years back I did water bath canning of peaches and followed the rules to the best of my memory. I had new jars and lids. I used ascorbic acid as instructed to keep the fruit fresh. I think it was only 1 - 2 weeks and the fruit began browning in color. Did I do something wrong. I believe the seals were intact on most of the jars. 2. I canned with used lids. If the seal is intact and no signs of spoiled food, are they ok to use? 3. Also, I am canning drinking water. The instructions say to bring to a vigorous boil, then put the lid on and do a gentle boil for 20 minutes. I'm waiting what seems to long to boil - so I put the lid on. Does the lid timing matter? Maybe heavyweight pots take longer to boil. Thank you. 4. In the past vegetables were water bath canned. Why did they change this. If I cook the vegetables fully before canning maybe that would be ok?
I canned black beans a few weeks ago. I noticed some cloudiness. I went ahead & pried the lid off the jars. I tasted the beans, and they tasted fine, no funny smells.... Have you ever had canned black beans have cloudiness? Seemed like there was cloudiness in can black beans that I bought from the store, but I thought I would check with an expert. I'm new to all of this. Thank you!
Also rent your beans real well before you can them that helps sometimes in they're not being any cloudiness. Like Proverbs 31 Woman said do your best to use canning salt, sea salt, kosher salt; not your table salt that you're used to having.
I have a whole video that compares the best two pressure canners: Presto and All American - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-uy7BqTWroJs.html
Thank you, so many mixed messages on the net about waterbathing ect... One of the methods, (from Europe) add 3 tablespoons of vinegar to the jar. I tried that with some beef stew I made, ( new to canning) now I'm worried about the food I canned.
You mentioned that you can not can pickled eggs, that seems odd if you make it acidic with vinegar. I’ve seen so many videos that give so many conflicting information which is scary because people can get really sick or even die, I want to learn the right way to do things in food preservation otherwise it could be a ticking time bomb. Especially since contaminated food can not be identified by smell or sight. Many other videos don’t put any safety disclosures they just get into throwing a bunch of food in the jars and don’t go into detail about the safety precautions. But can you tell me is there no safe way to can pickled eggs? Thanks for the video and information. God bless
There is simply no tested safe recipe for canning pickled eggs at home. The National Center for Home Food Preservation website and The Ball Complete Book of Home Preserving are reliable, trusted sources not just for canning recipes, but for genersl canning info. If you go to the National Center's website and search for pickled eggs, it will offer an article on the topic.
@@chera3467 ikr ive seen pickled egg jars commercially made sold on room temp shelves in grocery stores so how they explain that? specially if its been psi cooked and has vinegar so idk what they are talking about as they do not explain the why's
I have many jars of canned jellies, jams, etc that I have left the rings on instead of removing them after canning. Should I now remove the rings to see if I have false seals or how should I handle that? Thank you for all the info on this video.
Did you use tested safe recipes from Ball, Bernadin, or The National Center for Home Food Preservation? Then yes, they are safe. Are they pickled? Then they are safe, as long as the recipe is tested safe. Otherwise, the answer is no.
I took to canning again recently and heard a man say you should dry your flats before putting them on the jar. What I've been doing is simmering the lids and rings together while I get everything else ready, then pulling them out, shaking off the water and lining them up on the jars...then applying the rings. I seem to have really good seals this way...but should I change this part of the operation?
hi there , great video , thankyou , im from the UK , and `Yes you cant get youre hands on a pressure canner,, in the UK , unless you are willing to pay super extorsionate prices , , I use a large pressure cooker , and over 300 jars later, possibly more ? i have NEVER had a bad cook , seal , , whatever , my food is still in my pantry , 3 years later , and still looking good , , so i. must disagree when you say a pressure cooker cannot be used , , yes here in the UK maybe we have different rules , , But as a chef , and a regular canner of very low acidity foods, a pressure cooker has done the job just fine , and a way lot cheaper than the pressure canners , that only seem to be available in the `US, , , you make fabulous videos , Thank you from a UK canner
It depends on the size of the pressure cooker. In the U.S., our pressure cookers are considerably smaller than pressure canners. This means they get up to pressure and come down to zero much quicker than a pressure canner...so when used for canning, they underprocess the food.
Hi! Appreciate this video so much. I am new to canning, I boiled a water with salt and bring it to boil. After that I put the bottles inside upside down for a steam 15 mins. With the Lids as well. Then have it air dry. Unfortunately i had some of my chili garlic oil filled with bubbles. Need your help with this
I'm sorry to say your whole process sounds unsafe. Jars should be put into a warer bath or steam canner lid side up, and food with oil should not be canned at all. I highly recommend you visit the website of The National Center for Home Food Preservation for complete instructions on safe canning.
Grains are not safe for home canning. You may safely reconstitute dried beans and can them. If you want to store flour, pasta, and rice in jars, you may, but don't process them in the oven or in a canner; that is unsafe. (Heating them in the oven, for example, may break the jars, and it also introduces moisture into the jar. That moisture can lead to foodborne illness and spoilage.)
Hi, I canned today two jars of tomatoes, after processing the jars, I took them out of the boiling water, and they had lots of bubbles, like foaming bubbles and they go to the top of the jar, do I have to throw it to the garbage or I can use them like in a soup or something, I just made them today, they are still hot, what should I do?
Thank you for the info concerning a contaminated jar, I am ready to begin canning and I was wondering what to do in that case. In all the videos I have watched, no one has mentioned this!!!
This video was incredibly helpful! You answered the one big question I had about canning in a pressure cooker vs using a pressure canner. THANK YOU! Also, any advice or book recommendations for canning with no, or low salt, sugar and vinegar?
I'm glad you found it helpful! Salt is always optional in canning. Sugar is, too, unless you're using a pectin that requires sugar. (Pomona's Pectin does not.) Vinegar shouldn't be messed with, because in canning it is primarily used to acidify foods. Omitting or reducing vinegar can lead to an unsafe finished product.
Good morning I've been water bathing Amish style all my vegetables they've been on my shelf for up to two years and I have no problems at all no botulism no mold know anything I even had the jars tested and they were fine I think a lot of it is how you store your jars the only thing I will not can is meat that way I freeze it instead
My all American canner has instructions to put 2-3 inches of water in & then add the filled jars . That takes the water level very high on the jars & sometimes covers them . Does this get the jars hot enough or is this boiling water canning ?
I agree that real sea salt - especially that from ancient sea beds (since it will be free from plastic particles found in the modern sea) - is healthiest.
I canned butter but I didn’t pressure can it. How long is the shelf life on that or does it develop botulism? It’s been 2 years and my butter is soft. Is this safe?
Hi I have a question if anyone can help me with. I am new to canning, and when I had canned my pork chops I had forgot that I marinated it with vegetable oil and other seasoning. Does anyone know if the pork will be bad because I had marinated it in oil and then canned it?
Fats definitely go rancid in canned goods. IF you otherwise followed a tested safe canning recipe, I'd say the food may be safe to eat, but eat it up soon (or freeze it).
I have never experienced this myself, so I checked over at The National Center for Home Food Preservation website. They say that if canned food spoils and yeast grows, the jar lids will bulge or come unsealed due to gas build up. Also, yeast could cause active bubbles in the food. When opening the jar, the contents might also smell yeasty. I hope this helps!
The canned venison needs to be canned in a pressure CANNER (not a pressure cooker), using current guidelines, which you can find at nchfp.uga.edu. Do not can it with rice, since rice is not safe to can. When you open the jar of canned venison, you'll may heat it up or not (according to your preference) and add cooked rice at that time. I hope this answers your question!
So botulism is everywhere and you cannot see, it smell it or taste it and boiling it doesn't kill it, then how is any of the food we eat that is constantly exposed to the everywhere botulism safe for us to eat if we boil it or fry it on the stove(pretty much the same as boiling temperature wise)?
I pressure canned cabbage soup and let it cool in canner overnight. It has a metal taste ? Is it from not taking jars out to cool. All jars seal properly.
There is no tested safe recipe for cabbage soup, unfortunately. (Cabbage can only safely be fermented, then canned as sauerkraut. ) This alone may give your soup an off flavor. It really should be thrown out. That said, leaving jars to cool in the canner causes something called "flat sour." Heat loving bacterial thrive in such jars and while they aren't harmful to consume per se, they cause the canned food to ferment and taste "off."
I canned ground pork and all but one jar sealed. But inside each jar, at the top, there are some bubbles on the sides of the jar. I'm wondering if this is a problem?
Even when you do a great job of bubbling the jars before putting on the lids, you'll never get all the air out. The jars should be fine as long as they are sealed.
and what happens to that botulism you threw out in the garbage bag are you not risking other ppls lives where it ends up? i thought you had to take it to some place that deals with infectious disease waste like they do for hospitals
Botulism is everywhere. There's no way to contain it. You throw the jar away in a secure plastic bag to help avoid contamination to garbage collectors. They wear gloves for the same reason.
@@Proverbs31Homestead yes its everywhere in spore form but what you threw out is possibly fruiting form or toxin ,i just figured it needs to be more properly disposed of like taking it to an infectious disease center like hospital waste rather than just the main city garbage dump where it can possibly keep contaminating and spreading
No. Vinegar does raise the pH of the food, but without a well-equipped lab, you'd have no way of knowing if it raised it enough or how long to process the food.
I've been seriously thinking about learning how to preserve foods. I just don't know where to start. I think in this day and age, with the economy being as unstable as it is, this may be a good skill to learn.
Your local University Extension office is a great place to look for classes on safe home canning. Or you can learn from a book. I think The Ball Book of Home Preserving is particularly good for that. Ball also has videos on how to can. Be careful of RU-vid videos in general, because there are a lot of people out there canning incorrectly and unsafely.
Great video! Question: is it okay to place my jars of tomatoes in the water bath before the water is boiling? I guess my concern is that water from the canning pot could enter the jars.
I am in a safe canning group . I enjoy them a lot . However I’m confused about the tomatoes. I have a book with a tomato recipe that has you crush and boil the tomatoes then hot pack with salt and then water bath it . It doesn’t call for lemon juice or any other acid ... so I did that recipe and then in my group I have seen them saying if you have not added any acid to it like lemon juice or citric acid ... throw them out . . So now I am terrified to use those crushed tomatoes . . What is your thought on the tomatoes ?
Because modern tomatoes can be lower pH, all new, tested safe recipes call for adding acid to the tomatoes before canning. IF your tomatoes were lower pH, neglecting to add acid will make them potentially unsafe to eat.
Thank you so so so much I water bath canned my green beans but just could not eat them I didn't feel right doing it 😞but at times I wanted to see if it was ok so THANKS so much for so much NEEDED INFO.💝
What about homemade sauerkraut? Some say to leave it on the counter until it tastes the way you want it. Then keep it in the fridge or in a cold room in the basement. How cold does a cold basement need to be? I don't have room in my fridge. How do I know if it's safe to eat?
How long will properly-canned & sealed (hot water bath) fruit (apples) last? I have some jars of apples that would pass all your checkmarks for safety (solid seal, no cloudiness, no bad odor, etc.) but they were canned over 20 years ago. Safe? Any tests?? Thanks.
I am a pantry partner in a group of women who have canned as long as I have and try to present safe practices however there are things that we all do we make the choice for ourselves doing research and it's nothing amazingly rebel. It would be not soaking our beans before they go in the jar etc.
But there is a reason canning dry beans is not safe. So if you are tempted to be a rebel, it's a great idea to read up on WHY that practice is not recommended.
Botulism, if ingested or inhaled, makes humans sick. The most common way to get sick is if you touch something with botulism spores on it, and then touch your food or drink.
As I've stated before, the Amish eat their canned food rather quickly and store it in their equivalent of a refrigerator. "Spring sickness," which is common among plain people may also actually be food poisoning.
If you JUST canned them, it's probably air left over from filling the jars. Hopefully, you bubbled each jar, but even if you do, it's pretty much impossible to get ALL the air out. Now, if you'd canned them a week ago and you were seeing bubbles, that would be a sign of spoilage.
To those who can beans in their dry state, please be aware that some beans, like kidney beans, need to be boiled and the water thrown away and then boiled again and the water thrown away before they can be eaten safely. Canning or bottling removes these safety steps
Never after boiling my beans till they are done have I ever dumped my bean water . That is over kill . Have never gotten sick . My mom did the same thing you need the bean water for your beans if you are not doing your beans refried.
is a bulging lead necessarily mean botulism or could be anything? that happened to me after a few days and opened it and it smelled and tasted a bit off kinda like sour or rotting so i recooked the stuff and drained it and it smelled and tasted better ,did the canning again and this time it stayed sealed ,could it simply have been some kind of spoilage?
@@Proverbs31Homestead well that is why i am asking you if botulism can be created without signs like bulging lid etc? will the lid bulge or break a seal if its only botulism?
