Botulisim Is Real!

Carrots are a low-acid food, which means they can support the growth of botulism bacteria.
Botulism is a serious foodborne illness that can be fatal, especially in infants, young children, and older adults.
Pressure canning kills botulism bacteria by raising the temperature inside the canner to a high enough level for a long enough time. This is not possible with a water bath canner.
Botulism is a serious illness caused by a toxin produced by the bacterium Clostridium botulinum. The toxin can be found in soil and can contaminate food, especially low-acid foods such as home-canned vegetables
Canning Carrots nchfp.uga.edu/...
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[@ritahunter3177]

I have to share this video! I just had a friend that canned 50 lbs of potatoes. Just washed and scrubbed and cut up. Then water-bath! OMG! I pulled up the websites for safe canning and tried to get her to stop. No luck. I just won't eat any of her food anymore. I'll keep trying to lead her to the right side and pray she's lucky enough not to get sick.

[@SuttonsDaze]

Terrifying

[@NewYorkJennifer]

I remember reading quite a few years ago in a canning article about a church supper where two people died from eating potato salad made with home canned potatoes. Both were elderly women who died, one being the woman who canned the potatoes. I suppose she canned that way her whole life and always thought she was doing things right. Very sad when it's preventable.

[@ritahunter3177]

@@NewYorkJennifer yep. In this case its that's how my mama taught me so that's what I do. I've tried to get her to read the ball book or NCHFP.

[@robingirven4570]

@@ritahunter3177 I was taught incorrectly too! Now, because of Leisa, I know how to do it correctly. When you know, you know. 🌺

[@charmc4152]

I think I would be very leery of eating canned foods that others prepared unless I knew that they follow appropriate safety standards. That being said, if you are eating food prepared by someone else, especially with the resurgence in popularity of home canning, it's possible you could be served food that was preserved using obsolete standards. That's a scary thought. As a new home canner, I hate to say it, but even though I am careful to follow recipes that use safe techniques, I still find myself always second-guessing whether I may have done something wrong. I'm not at a point where I feel completely comfortable using my own canned goods. Kind of crazy and sad, right? I have to keep reminding myself that even the products we buy in cans and jars can have issues. That's why we inspect the cans to make sure they aren't bulging, etc. I'm slowly developing confidence. 😉

[@2leelouCreates]

Thank you for this valuable information! It's such a shame when people encourage others to use unsafe practices. I really appreciate it when creators like you want to keep people safe!

[@SuttonsDaze]

Thank you ❤

[@hoosiergirl1]

I agree with you. It scares me to see anyone water bath low acid foods. Why would anyone risk it??

[@lemoncrinckles]

Such a needed lesson. Good job, Leisa! I don't understand the hostility and arrogance that makes some people so angry when you try to explain scientific facts that can save their life! Again, thank you for your diligence!

[@maryannbergeron9531]

Any new canner who doesn’t listen to you is crazy!!! Your videos are so awesome! I have been watching you for 2 years and I have learned so much. I used to can 40 years ago. A lot has changed in those years. Your practical tips and safety measures have allowed me to fill my pantry with very safe food. Thank you Leisa!!! ❤btw I am 75 and still canning my heart out. 😂

[@charmc4152]

Unfortunately, for new home canners, especially if they are looking for information on how to can different things, it may be luck of the draw on whose techniques they are exposed to. So, if they see someone doing "rebel" or "original" canning, and that person's personality resonates with them, they may not look any further. So, they could dive into learning the unsafe methods first, and assuming they don't experience any negative consequences, that may only serve to reinforce the idea that water bath canning everything is just a different path to the same destination. I think it can also be challenging to drive home the idea that water bath canning EVERYTHING can be viewed as a form of Russian Roulette with food when people who are water bath canning things like potatoes (and with the skins on), meat, etc., are being commended for boldly taking on the mantle of the fearless alternative home canner. This may be especially true when people see people from foreign countries making comments about how that's all they know or have ever done. It may be true that that's how some people have always canned food, but it comes down to being willing to ask one's self, "Is this the BEST way?"

[@livingthegoodlifeinwales]

I tell everyone about Leisa.👍

[@maryannbergeron9531]

@@charmc4152 very well said. I shudder when I see rebel canning and do fear for those taking short cuts.

[@MimisLittleCityHomestead]

Totally agree! Safely canning foods is WORTH the effort and time.

[@DeannaWalsh]

Oh my gosh, this is a great video! I had no idea that botulism can present itself as a stroke. It is the scariest thought. I always inspect cans when I buy them and make sure they’re not even bulging, even slightly and there’s no dents on the rims. Your insight takes a lot of the fear out of being a DIY canner.

[@SuttonsDaze]

You've got this ❤

[@sandys.1891]

I read an interview by a survivor of botulism poisoning. She didn't understand how to properly pressure can and she filled the pressure canner with water above the jars. Basically she treated the pressure canner like a waterbath canner. Her botulism was totally preventable and now she's spending her time trying to educate other people. Keep preaching Leisa people need to hear it.

[@Madcaps215]

Thanks, Leisa! When I first started canning, I was so terrified of poisoning my family, and friends I wouldn’t share my bounty. And, I followed the National Food Preservation site to the letter 😂. I’m comfortable now with sharing, but I still follow the safety standards.

[@marthabrickett3298]

Thank you Leisa! There are some really scary posts on social media for canning some pretty dangerous things. I worry about anyone who tries them . I respect “my kitchen, my rules” but if someone else gets sick, so much for “your rules”

[@The-Cute-One]

Such important information. Anyone that askes me about water bath or pressure canning gets my sermon on safe methods...then I refer them to my favorite and trusted y-t canning guru's RoseRed Homestead & Suttons Daze ,Prepper Potpourri & several others. Your collective videos are a must for people interested in food preservation. Leisa your dedication to the canning community is blessing to us all. We appreciate all of you.

[@bsjourney8545]

Leisa, I stumbled across your channel in 2020 because I couldn’t get anyone around where I live to answer basic canning questions. I’ve been following you since. 😀

[@earthmagic1]

I'm with you all the way with your safe canning practices. I'm 75, and too old to live by the skin of my teeth 😂😂

[@joannevans8278]

Thank you for sharing your experiences and wisdom. My pup enjoys carrots canning will allow him to have his treats

[@horselover1124]

I still haven’t been brave enough to pressure can, yet, but watching this is making me more brave. Oh, you are looking great, Leisa.

[@SuttonsDaze]

❤ Thank you

[@dagneytaggart7707]

Canning is not difficult, once you take that first step. The first time I ran my canner was with jars of water. Just went through the process. The first real thing I canned was fresh green beans on sale at the grocery store. The next was carrots. Now, my family can eat for a year on what I have. You can do it. This is one of the most educational channels. Keep an eye and an ear out and you'll get other quality channels. Looking through the video list for the challenges like Canary are a great source for other great canners.

[@KellyS_77]

It’s really only scary that first time. If you already have a canner and cans, why not start with something fairly easy like broth or some raw pack meats (ugly chicken for the win!) The trickiest part is watching the gauge, but if you have a weighted regulator (jiggler) that makes it easier. Just be sure to read, follow, and understand the recipe/process. You’ll do great!!

[@peggygreenhill494]

I have been canning since 2021. It was scary at first, however the more I’ve canned the less scary it is. After over 400 jars canned no longer any fear. You can do it !!💖💫🕊

[@apiecemaker1163]

As canning season is starting to crank up, I steer people to your channel. You are a much needed resource in this crazy “I’ll do it my way” society. My thing is dress like you want, listen to whatever kind of music makes you happy, etc. but don’t risk innocent people like your children, spouse, and other family and friends by being a rebel canner. Geezaloo already folks! I had salmonella once. Got into my bloodstream. I was in intensive care, 105 fever, almost died. Never ever would I, on purpose, not can properly!! I got it from undercooked restaurant food.

[@heathershideler9641]

You got the pronunciation correct. Clostridium causes severe diarrhea and shedding of the intestinal tract. With antibiotic use, it is Clostridium dificile. It is also spreadable with improper hand washing.

[@Twintwo56]

C. difficile and C. botulinum are different organisms- and I don’t want either one!

[@heathershideler9641]

@@Twintwo56 right? I don't want any one of them. I do can but I am so over the top careful with sanitization. And I am still leary of eating it.

[@debbie0greer164]

Oh my! What a breath of fresh air you are. There are many FB Groups who argue with those who don’t feel safe canning their way. I didn’t feel very welcome as a new canner. I’m glad I’m a subscriber ❤️

[@SuttonsDaze]

I'm glad you are too ❤

[@diannamc367]

I am horrified by some of the things I see those groups bragging about canning 😲

[@debbie0greer164]

@@diannamc367 It is bragging. That’s too bad. Especially for a beginner who is just learning.

[@bonnie5601]

Hi Leisa! Glad you made this video! I canned quite a few quarts of the Blue Book, what I call, Candied carrots made with brown sugar water and orange juice syrup. Well, I discovered the hard way, that the weakness in my hands has gotten worse and I did finger tight the lids but it was a bit too loose and I had siphoning. The carrots cooked, are submerged in juice and everything sealed but I was upset the jars weren’t perfect. In addition, thanks to you, I ordered a weight gauge to verify my pressure readings and it was exactly as the PA extension office measured. I have my gauge checked every year by them. Last night, I made my usual ground Turkey lasagna and used my canned turkey I made, for the first time, and it was the best I ever made! Thank you, again, for your channel and great lessons!

[@chrisb5391]

There are only a few folks on KZbin I follow because i like the visual, but I know they are safe canners and adhere to the guidelines. I also do my own research, but new recipes and ideas are fun to explore. Thanks for being one of the safe canners I follow.

[@Newbegin628]

Pls share your safe canners channels with us.... I am new to canning and want to follow and learn from the best one's on YT..... thank you in advance!

[@sundrop3911]

Wish I would have had your videos 30 years ago when I first started canning. You explain the reasoning behind the importance of head space so well. When I began I just thought the head space was a suggestion. I also didn't know the reasoning of just finger tight, and why that is important. I learned the hard way. Thank you Leisa for all your great videos.

[@FermentedHomestead]

Great info! Thank you for being an advocate for new canners (and seasoned as well)! So much scary info out there without even so much of a mention to their dangerous risks

[@lauraIngleswilder74]

Great Video!! Just had a not so nice conversation with a person on another channel. They said they had canned for 46 yrs and never canned in a pressure canner. Always water bath and they canned meat this way. I am shocked! I said they had been lucky. I wont be watching that channel anymore.

[@james0000]

I figure they don't know how to recognize food poisoning. Ask them how often they get a cold, chest flu and stomach flu. Ignore the counts on the first two, stomach flu is simply the more household name for food poisoning. Low grade fever, headache, muscle aches, stomach cramps , nausea, vomiting and diarrhea are the symptoms and it could be any combination of those. Generally only lasts one to three days and the onset isn't for one to three days after eating the contaminated food. You don't even have to eat the food, people have gotten sick from it simply due to poor sanitation after preparing food for others. My point is that most people I have talked to didn't even realize that the 24/48 hour flu or stomach flu were actually food poisoning.

[@lisaemerson8061]

your SAFE CANNING IS ONE OF THE REASONS I SUB TO YOUR Channel. i love canning its always been a part of my life and i wanted to be part of a gardening canning ect community. i have seen so much bad advice out here it is heartbreaking i refuse to watch or be a part of it. and i do not know how some folks live with themselves i really dont. thank you for being a responsible adult and teaching folks correctly

[@cbass2755]

Me too. Pressure can all low acid foods. I follow the USDA regulations and you taught me to can and follow that site. Thank you

[@SuttonsDaze]

You've got this!❤

[@homesteadmccoy]

Fantastic video on basic pressure canning for beginners. And a reminder for the ol' timers. I have learned so much from you Leisa!

[@livingthegoodlifeinwales]

Leisa, I tell everybody that you are the bomb when it comes to safe canning, especiallythose new to it. I get really scared, frustrated etc when I see people using electric canners, Le Parfait water bath recipes😱 and had to unsubscribed to Facebook pages that are offering baaaaad advice. I often gently ask people how effective they think their electric pressure canners are.... and I'm concerned when I see very popular KZbin content creators eg. people who have a homestead of about an acre, using them and promoting them. Love your work and you stay safe.❤

[@diannamc367]

I stopped watching said content creator(s) for exactly this reason. Especially scary with a young family in the house.

[@rosedolch8637]

I am so happy to see you title this video like this because it's so important ! So many groups on fb, ect are canning crazy things that are NOT safe and if you say anything about it they gang up on you like bullies. I value life.. This is why I follow your channel instead!!

[@Myfavorites877]

That’s so true. I saw a lady bragging on one of the sights that she cans everything in a Crockpot. SMH

[@maryrogers7879]

A popular canner on another site I subscribe to sometimes uses unapproved methods. They state that what they're doing isn't approved, but "we've never had a problem." Wow. Thank you for sticking with approved methods only!

[@robingirven4570]

Love the single serving jelly jars. I love canned spinach, hubs does not. He loves canned peas, I do not. With the little jars, he can have peas, I can have spinach, on the same night! Thank you for everything- I’ve been canning for as long as I can remember- over 38 years. I did not know, all those years, I was pressure canning incorrectly! 10 minutes, steady stream of steam. I had never done that! 🤦‍♀️🤦‍♀️🤦‍♀️ I wasn’t taught that. I do it now though. Oh my. The horror. I’m just glad none of us have gotten sick.

[@james0000]

You may have gotten sick from it and blamed something else. If you have ever had 'stomach flu' (as I heard it called, That 24-48 hours flu like illness.)... that is food poisoning. Of course, you can get it from "fresh" food too, but still, same thing. It can take a few days to build up before you feel ill and if otherwise healthy it doesn't last long. This makes it seem less serious and not worth the additional investigation into the cause, which isn't easy since it could have been something you ate 3 days ago.

[@lisagage3842]

I love that you really focus on safety. Botulism is something that scares me to death. Thank you for showing us safe canning videos!

[@laurielyon1892]

My best friend gave me 20 bags of baby carrots. I canned up 18 pints on Friday and I still have 5 and 1/2 bags left! So thankful to have them on the shelf.

[@angelal6700]

Roast with olive oil & herbs. A little charring, and they turn so sweet. Yummm. Zucchini, butternut squash, onion.......

[@james0000]

It sure feels nice to have so much preserved though, doesn't it? We recently got a super deal on beef marrow bones and ended up pressure canning 24 pints and another 7 quarts of concentrated beef bone broth. That's not including the isolated heads (fats) and tails (sediment, beef jelly). We ended up with about 5 pints just of nice and pure fat (tallow).

[@dagneytaggart7707]

Love canning baby carrots🥕🥕🥕

[@laurielyon1892]

@@james0000 Beef broth is the only broth I haven't made or canned before. I did have someone give me some beef bones that are in the freezer...so it will happen at some point.

[@laurielyon1892]

@@dagneytaggart7707 They were very easy!!

[@maria_w311]

I love you, Leisa. Thank you for being an awesome human. ❤

[@susanrobinson408]

Leisa, you are so appreciated!! I only follow you, the Ball book, and the Food and Drug book. Lately I have seen so many people canning with Instapots. And they tell their subscribers that this is safe. As canning season gets underway, can you please go over again how unsafe this is?

[@diannamc367]

I have stopped watching a couple of KZbinrs because they recommended their electric canners. I liked the rest of their videos but, I couldn't support that.

[@PDXTundra]

The Instant Pot Max is an actual pressure canner. I’d never buy one because of the limited space they offer.

[@windyharvest]

Thanks for the discount code, I ordered the lids I needed. I also ordered their ebook of recipes and I'm very disappointed. There are so many unsafe recipes in there. Oh well, all we can do is try to uphold a standard. Thanks Leisa!

[@Akforgetmenot]

Thank you for this valuable information! I have been away from canning and preserving heavily for quite a few years. I mainly canned salmon. Used to do lots of jellies. Also did some tomatoes. Now I a, getting back into it. I have spent a lot of hours away from home after my girls were grown. I look forward to doing more in retirement. And yes, I don’t want to kill anyone!

[@ds333trueloveforever5]

Thank you so much for all your very valuable knowledge Leisa. You are the reason for my wonderful addiction to home canning. You have encouraged me to be confident in the process. You have given me the tools to properly preserve food for my family. Thanks so much my friend, you are the best ever.

[@kaylapilon1447]

I canned carrots for may daughter because they are her favorite. I did carrots with beef bullion and dehydrated sweet onions and they are so so good everyone loves them.

[@longarmsupplies]

You hit the latin name on the head! Pronouncing was great. Keep the great videos coming to save lives!

[@highflyer13131]

I loved doing carrots. They have been the most asthetic thing I have canned so far! They are absolutely gorgeous in the jars!

[@deborahpierce1504]

Thank you for this information.. I appreciate your encouragement and the safety that you promote! ❤️

[@TracieSmithpomeranian]

If you are new to canning, you're at a great place to start learning about canning.

[@user-hq3gn5xy3m]

After I pressure canned my green beans (cut not whole), they showed up with rusty ends. They were freshly picked from our garden. Someone said it is because the beans were a little too mature, too big. They smell great, and taste just like green beans. Anyone else experience this? They were on the tougher bigger side yes.

[@Loristhriftykitchenpantyr]

thanks for this video. I have been avoiding canning carrots. But I think I might try it when I get out of rehab and back home. I am sure Ethel ( my canner) misses my as much as I miss her lol. But I will give carrots a try.

[@SuttonsDaze]

You can do it

[@Loristhriftykitchenpantyr]

@@SuttonsDaze thank you. I also need to get home fast so I can get the meat in my freezer into jars before hurricane season starts next month. I always try to get most of my meat onto the shelf so I don't lose any of it.

[@AC-qi9wo]

I'm going to do carrots, next week , got a good deal on 5 pounds, I do my carrots the same way as you do ❤.

[@MtnGrandma]

I was just talking with Tony at Kettle Kitchen today on our live about this. My goal is to start using a pressure canner this year so appreciate this info! Thank you! 😊❤

[@jenniferwhite7854]

Thank you for all you do to promote SAFE canning. I have as yet to do pressure canning. I will can anything that I can safely do in a water bath, for now.

[@northerngirlhobbies]

That's an awesome knife! I canned more potatoes this morning. The finger-tight thing freaked me out the first time canning.

[@user-hq3gn5xy3m]

1/2 bushel today, your close up instruction shots are fantastic!

[@denisewilson8367]

I'm canning carrots tonight. So I checked to see what you do. I don't do veggies often, so I wanted to check the time. I was right but wanted to be 100% sure.

[@katiesinthekitchen]

It's always good to have a reminder about safe canning practices. I read the guidelines EVERY TIME I can, because there may be new information.

[@suegrigsby3219]

Yep, safety first!! Thank you

[@james0000]

50+ years after the U.S. Government (U.S.D.A.) spent tons of money verifying the issues through research and publishing their results along with a couple of decades of videos, PSAs and such... people still need to be reminded. It's really sad, but thank you for doing it.

[@MrKen-longrangegrdhogeliminato]

You nailed it Leisa; sharing bad canning imformation is same a playing Russian Roulette it is recklessnes at its worse. Here is a example, frozen thawed mixed vegetables, a lady is saying she pressure cans to the time it is from the corn, which takes the longest time. (55 minutes) However the Book reads ; Mixed vegetables 75 minutes for pints and 90 minutes for quarts.

[@henrycooks1883]

As always good info.

[@joanbogart5348]

Thank you 😊

[@babsgilbert518]

When in doubt, I always ask WWLD. 😅 What would Leisa do? I know you won't steer us wrong. Thank you Leisa 😊

[@suzyvance7328]

I love canned carrots... YUM! Thanks, Leisa. I am a careful canner thanks to you...

[@hands2hearts-seeds2feedamu83]

Make since why old timers pickled a lot of the FOODs they canned.

[@donnamarie918]

I LOVE your no nonsense way of explaining everything about canning!!! Thank you!! I'm looking forward to canning carrots and potatoes soon. :)

[@kanderson8981]

I've had to stop watching a particular youtube channel, who is often on the collaborations, because a lot of the time, halfway through the video, she'd state it wasn't an approved recipe/method!! Grrrr...waste of my time! She also went on a rant about all of the Ball books not being approved either. I guess that justified her made up recipes in her mind. IDK. My point, Leisa, is thankyou for teaching us all the correct, safe methods. It's sooo appreciated:)

[@lori3488]

Love your videos, I’ve learned so much from you!❤

[@junielaine4211]

Great video and info!

[@suegeorge998]

I have a ton of carrots that I need to can. This is perfect Leisa! I love just about any cooked vegetable. Maybe I'll consider canning beets, my all time favorite thing to can. They are so pretty when you're done.

[@ethelpack6319]

I’m in several canning groups. Some are dry canning vegetables. I am like you, I am only using safe guidelines. I don’t think without water the vegetables won’t get to the right temperature.

[@jennawinkelman8260]

Thank you!

[@SuttonsDaze]

You're welcome

[@juliannahs-joy]

Teach it girl!!!🫙

[@SuttonsDaze]

I try ❤

[@leazzel7]

Canned carrots just look so pretty.

[@OrganizedConfusion-so5zz]

I bought the knife you use. Love it, wish i had bought it sooner.

[@MajorMonkeytoes]

Lol! "...with a seranade from Toby..." I thought my dog was the only one who whined like that! ❤

[@carolbailey2289]

We love carrots. I can some in pints, and some in quarts.

[@libbyleatherwood6940]

Thank you Leisa!!!!

[@luvtoknit]

Great tutorial...thank u

[@shivakat2297]

Thank for informative video. I am old enough to remember how bad unsafe canning practices can be. I am appalled at how people will just do any method without doing research first. If you even try to suggest they could pose health risks that people could die from they become indignant.

[@lindap9079]

I thought of you when I found my 1st quart sized Mom's jar last week. I thrift all my jars. I have many vintage brands. My collection includes several Mom's pints but I'd never before seen a quart.

[@SuttonsDaze]

I have managed to squirrel away a case of them ❤️

[@shirleyjensen417]

Beautiful carrots. ♥️

[@janetdufresne4448]

This is a great video.

[@SuttonsDaze]

Thank you

[@diannamc367]

I wouldn't have thought anything of eating food someone else canned at home until I started watching your videos. Some of the things I remember my mother doing would make your hair stand on end.

[@AJK278]

Thank you for sharing this!! Such great information

[@donnamedley4712]

We canned carrots for the first time. We bought carrots from the store. They taste so much better than store canned carrots. Hubby loves them.

[@femalecrusader8389]

Awesome love carrots, and I like to say you look great girl with your weight journey.

[@john-smith.]

Station wagons were the ultimate playground....climb from front to back, crawling over seats in a moving vehicle....oh those were the days.

[@sandijammes7761]

Leisa- great video especially for newbies to canning, but beyond the 10 min for steady stream of steam, I couldn't find where you gave the pressure cook times for pints & qrts. Sorry if I missed it, but even going back in the video, I couldn't find it. Thx.

[@SuttonsDaze]

Check the link in the description bix

[@sandijammes7761]

@@SuttonsDaze thx.

[@debbiealtman5373]

Great video. There are people who do not can right and some of them well it’s not approved by usda but, they well how ever give you a run down on how to can what there doing and act like it’s no big deal even tho they say not USDA approved.

[@sunrisesidesnowdogs5920]

Good information right here!

[@LindaMaxey-sz7hf]

Thanks!

[@SuttonsDaze]

Welcome! And thank you!

[@LindaMaxey-sz7hf]

@SuttonsDaze i have been canni g for over 65 years. My mom canned, and my grandmother canned. I was privileged to be a student of their early years of pressure canning . Thanks for the reminder..

[@katiedenessen829]

Just the thought of botulism terrifies me. No thank you. But the carrots look beautiful! 🙃

[@lynnerskine3346]

Thank you for teaching safe canning.

[@SuttonsDaze]

You're welcome

[@bernadettestykel7504]

Will the National Center for food preservation ever test dry canning? I did do potatoes and my family loved them. I tried them within 3 months. I am going to stick with you on the rules. I am just using fresh on the potatoes and carrots since the texture is to mushy for me. Loved watching you ❤

[@SuttonsDaze]

kzbin.info/www/bejne/q4ubZ6KBpNineK8

[@Jeg_er_grim]

Fill them full for Phil, fill them full for Phil, fill them full for Phil.... That is all

[@PrepperPotpourri]

Amen!

[@bethcanada7375]

Thanks for info 😊

[@do-it-yourself-skills]

I have a TikTok channel and constantly comment on videos that not only teach, but are *proud* of their unsafe canning and food preservation methods. Their response is usually "My Amish mother-in-law does it..." "People in Europe have been doing it for centuries..." something the government or the old "I haven't died yet". Maybe they will stop when someone sues them for misleading information.

[@sandrad682]

Needed to be said. I had someone trying to argue with me a few days ago. I just said you do you, gamble with your life if you want to. People....

[@peggygreenhill494]

That’s what I say too! You do you!!

[@Myfavorites877]

I saw someone bragging that they water bath can everything in a Crockpot. I wanted to ask were they crazy?!

[@mariejustice1402]

This was excellent. Now my question is, are we no longer canning corned beef? Ham? I understand following USDA, not tested. So I really think a yes or no on this is important. Many in your past colabs have done the ham and you and others have done the corned beef. I did the corned beef and it was awesome. But I'm not into playing russian roulette, russians again!! The it's your kitchen you do you that many say is not a professional answer. Or is USDA full of it? Love Forjars

[@msday2vzw]

This was my question as well. Canning corned beef is a no no, but yet it is done here. I know it's "your kitchen" but you also can't say only "safe "then do corned beef. I hope this gets answered.

[@starfarms664]

Botulism is odoress, colorless. It is a paralytic that goes after the lungs first. Can safely, and heat your canned items fully before eating. I worked with a very knowlegdable hospital nurse that ate home canned green beans while heating them for dinner. She ended up in the ICU on a ventilator with a tracheostomy. No joke my friends.

[@jmac9199]

Lisa, thanks ‼️. You make it make sense 🤗by the way you explain it ‼️👍🏾 🫙🥕🫙🥕🫙🥕🫙🥕🫙

[@SuttonsDaze]

I try ❤️

[@ohiofarmgirl3384]

You had me at raw pack!😂. I want to do it safely but the easiest way possible.

[@SuttonsDaze]

Ditto!

[@daisyeyes71]

Thank you! I have heard things that I have questioned and even slapped my forehead over. Example : dry canning of veg or sauces with rice or flour. EEks! Again Thank you for sticking to your guns and doing the approved methods.

[@sharonmcintyre9034]

Very interesting