Botulism and Canning vs Vacuum Sealing

[@HOMESTEAD_AUS]

Great video Heidi I agree totally Here in Australia I use your American style canning for low acid foods Never been sick because I believe canning it right to directions works to keep you safe However my mother in law and all her friends waterbathed meats fruits veggies every year because it was the only method taught in Australia before the 1980’s There was no history of sickness in those families and they waterbathed for 30 /40 years on average I don’t do this way because we have been educated better here and we now have access via the internet to buy Ball and Kerr jars etc But these ladies proved that the risk is low even when they were doing it the unsafest way We all go through the fear of botulism ...I did when I started But now I am stress free because I had read the same reports you spoke of and I do it right. God is good ALL the time.Thanks Heidi for helping us and educating us as usual.

[@kleineroteHex]

Before I got a pressure canner I canned chicken in my waterbath canner. I wanted to do other meat though, so I got a big pressure pot, for those big batches of beef (now we can't get beef this year lol), but I'll do some chicken, just feels better to pressure can meat.

[@HOMESTEAD_AUS]

Yes I’ve heard the Amish have good cookbooks Here in Australia we are a little backward in the homesteading side compared to you guys but we are catching up👍

[@joannamccann5627]

@Homestead Aus, I agree. Thank you for sharing. I was born and grew up on a little farm in Poland right after the WWII. All meats were canned/preserved in glass weck jars (with rubber seal), in a water bath. No one ever even heard of pressure cooker. We ate it on almost everyday basis and never would even occur to me, that one can get sick. I do it now with a method that is little more involved, but I do not use pressure cooker: quart size jars I keep on a slow simmer for 90 minutes (7 to a pot), cool it completely, (overnight in most cases), and simmer again the next day for another 90 minutes. They keep very well for months, matter of fact, last week I used the last one with pork from June 4th 2016. I also remember ripping a carrot from the ground, hardly cleaning it against my pants, eating it for a snack... ...nowdays, most people will faint at the prospect of "BACTERIA" and shovel disinfection tissues down to my stomach...to make it "SAFE"... :))

[@thriftylady1170]

Thank you thank you thank you for your comments from Australia! I agree and this makes me feel so much better. Fear has been a barrier for too long. God bless all of our food and efforts.. and our hands ❤️

[@kleineroteHex]

@White Board Gematria raw chicken parts pint size time90min Quart size 120 min. Pack jars up to neck, add 1 teaspoon salt per quart, fill with water. Fill waterbath canner 3 fourth high and bring to boil with open lid. When it is boiling cover and time it. I do not know if it is anywhere because it is NOT recommended in the USA. I got the times from an older canning lady, they did chicken all the time. Not other raw meats though! Since I got a pressure canner I use that though. I can do more jars at a time.

[@joycefontana1440]

I love your shows very informative. I'm 82 and had a stroke at 61 rt side I bought the brake bleeder and have no strength in my hand so had to buy a food saver . Been canning since I was 17 never even thought about botulism. I watch KZbin on have canned things I never thought of before. Bless all of the women who put these programs on . My mother gave me her can when I married I still have it .

[@nancydb1390]

I'm one of those 'fraidy cats. Always worried about food poisoning. You convinced me to try dehydrating foods. Been doing that this summer. Now, you convinced me to try pressure canning. Looks like next year I'll have to expand my garden. You are changing my life.

[@RainCountryHomestead]

Nancy Db Thank you for sharing that with me!

[@nancydb1390]

macks - Sometimes its good not to know. Just priced the canner. Whew!

[@chevypreps6417]

Well are you still alive I hope.????? Did you survive the pressure canning.?

[@nancydb1390]

@@chevypreps6417 You got me. I'm still a fraidy cat. I only got as far as setting everything up to can green beans. Had a question I couldn't answer and stopped. I still have really good intentions and a deepening urgency.

[@chevypreps6417]

@@nancydb1390 I totally understand yesterday I threw out some pinto beans that I canned about 4 months. So I re-canned 4 cups of beans into pint jars. I think we have to first of get good enough with the canning process that we feel comfortable eating the food. Once you cross that hump I think you are home free. Botulism poisoning is very rare in this country. I you listen to someone who has survived the Big B. You realize that is the last thing you want to experience. Best of luck to you.

[@canoufred9169]

Taught my daughter how to can cucumbers yesterday evening. Great skill to pass on to your children.

[@thebigmann81]

Definitely, so many have forgotten the old ways of survival

[@douglaselsass299]

Are you talking about pickling

[@TheTaoofEternalWar]

I have been studying up on canning on youtube for the last few days. This has been the best video yet for telling me what I really need to know. Thanks.

[@RainCountryHomestead]

I am so glad it was helpful :D

[@mamariaesparza8623]

Haven’t canned in 30 years...... nervous nanny is going in again to teach my children and grandchildren..... thank you for the refresher course 😁✌️

[@cbass2755]

Nervous! Yes...me too! My Mom canned when I was a little girl, but not meat b/c of fear. James and jelly is what she did. I'm 68, canned my very first raw packed pints of chicken today. I'm scared to death..pun intended! But they look great. I did 4 pints for practice. They are sealed, and popped. But still.....Nervous Nanny here too! Good luck dear, we "can" do this! Lol...🤗

[@chevypreps6417]

@@cbass2755 Did you survive the chicken canning session.?

[@cbass2755]

@@chevypreps6417 I did!

[@dinacrislip7138]

I have been canning 20+ years now and we have never had a problem with getting sick from what I have canned 😁 love your videos!!!!!

[@StillSwirling]

Very important information! Thank you for dispelling the myths and doing some research to share with us. ❤️ I started canning last year and I will say it is addicting lol. It feels good to see those jars on my shelf knowing exactly what's in them and having a quick meal I can feel good about feeding my family.

[@RainCountryHomestead]

Libby's Chicken Ranch I agree!

[@wade_carla2000]

I AM TRYING VERY HARD TO FIGURE OUT HOW TO PICKLE EGGS.. I BOUGHT AN ELECTRIC MASON JAR VACCUM SEALER, AND I WANT TO USE IT TO SEAL MY COOKED PICKLED EGGS. IS THAT OK?? I MEAN ISNT THE IDEA TO JUST SEAL, IF THE FOOD IS COOKED?? IDK IF I HAVE TO WATER BATH THEM? IS IT HEAT IDK😢😢

[@kleineroteHex]

You ROCK, lady 😉 That break bleeder is the best item I ever bought! Gotta buy more canning jars! BTW, in germany waterbath canning is done at different temps for different low acid foods, hardly anything gets "boiled to death" 😂 and the water does not cover the lids - and imagine: no botulism either!

[@NolaGB]

I have a brake bleeder also. Great to have!

[@MarysNest]

Hi Heidi, Wow!! Great discussion. I learned so much that I did not know before (...thank goodness we don’t drink...champagne corks are dangerous!). I love your energy and passion for keeping us all well informed. You’re the best!! Love you, Mary❤️😘❤️

[@RainCountryHomestead]

Haha, that part about the corks made me laugh out loud! :D

[@pnwgardenergal1325]

I'm going to a wedding this Saturday I'll be aware about those opening the Champagne ... :champagne:hahaha:champagne:

[@MarysNest]

@@RainCountryHomestead - Me too!! But I love that fact because it really puts everything into perspective when it comes to home food preservation. I am so with you!! And BTW - I LOVE LOVE LOVE that you introduced me to the break bleeder!! Genius!!

[@Andrea-ok9px]

I'm still enjoying your old videos. Such solid information.

[@ninababy8]

I retired and now hubby has a huge garden. I got the pressure canner and I’m ready. Thank you!!

[@kjf5681]

Preventing botulism from stored foods is as simple as preventing fires. With fire, you break any one of the necessary 3 parts: fuel, oxygen, ignition. To prevent botulism, you break any one (or more) of the requirements for the growth of C. botulinum. These are moisture, low acidity, little to no oxygen, and ambient temperature. Put another way, you can dry your food, acidify it, oxygenate it, heat it above 250F for a long enough time or cool it below 38F.

[@BreathingImage]

Thank you, this is really useful and specific information. Along with other info in this video It gives me what I need to make some good decisions

[@heatherfisher4756]

Full jars make my soul happy! I’ve added dehydrating to my food preservation this year. I’m hooked on it! I made the Z powder this summer and made my first loaf of bread with it just last week. It was amazing! Thank you for the inspiration❤️

[@RainCountryHomestead]

Heather Fisher glad you tried that and liked it!

[@autumntoy7728]

Honestly that's why I've never learned how to can cause of the fear of killing someone. That's all I heard about when I talked about canning. So I was like nope not going to can. But as I've gotten older I've really wanted to learn. So glad I found your channel and this video thank you so much!!

[@janestabler6222]

I haven’t canned any food but my grandma ,mom and aunt did canning when I was growing up ! I hope to get started this year !!! Thank you for the great information !!!

[@sonofeloah]

The food saver machine. Here is the planned obsolescence in almost ALL modern electronic devices. Where the power comes into the device, there is one of two devices there. One is silvery and looks like a silvery rectifier and the other looks like a flat capacitor that is either a dull olive green or dull rust in color. These are ALWAYS underrated. They allegedly keep the device from overheating. They are called "thermal resistor". Now, one can either replace with a fuse and or replace with one of a higher value. They cost about 50 cents each. And then your food saver will last many, many years.

[@sarahposey7166]

Great info but where do you get the replacements and how hard is it for a non tech person? Hope you are well and get this as you posted 2 yrs ago

[@sonofeloah]

@@sarahposey7166: Can buy them on amazon. For a non tech person, if you can solder, then it is easy replacement on the circuit board. Or find someone who can at least solder to replace the parts for you. Or, yu can buy a vauum auto brake bleeder pump that is hand operated and hook of the vacuum hoses to that and do it by hand. I do that for vacuum sealing dry goods in jars using the vacuun canning jar attachment. This way, even if the grid is down for a long time, I can still seal in jars and if carefull about popping the lids, one can reuse the lids forever. I do find the lids seal better if they and the jar are warmer than room temp, like between 130-200f.

[@rhvondalaunsby35]

Get right on that great idea.

[@PuppyBiteforTrump]

@@sonofeloah You should do a YT video for people that do better with visual cues. However I know doing a YT video isn’t for everyone; Thus, I wouldn’t for fear of something like stage fright and having a severe speech impediment. With that said if I was to search on YT where should I search?

[@devorahrose782]

Thank you!

[@myrevival4325]

Thank you. I had bought canning supplies including pressure and water bath canners, then read about botulism in a story and got scared off canning. I did wonder if it was being put out by companies like you said, but I did feel a little paralyzed about it. Appreciate you looking up the info.

[@TStark_IronMan]

You’re doing the Lord’s work teaching these skills.

[@sarabasic2799]

Sweet Mary sent me here, I am so grateful! Thank you for the knowledge that you share!!

[@marysedita7326]

I am so thrilled to have found you. Sound advice and has helped alleviate my anxiety to canning.

[@vernahelvikmontanamomma8737]

I have been canning with momma since I was 15. So that is 49 years. No botulism here.

[@CGlass-o6f]

Thank you for the confidence. I'll get on it with the water bath method. Just purchased a great deal on ground beef. Interesting times. Thanks again!

[@sabaof8]

Heide, we love you. You are more informative than USDA and all of their links to state agencies and universities.

[@Gator777]

I have been canning food for 30 plus years and have never had a problem with botulism. When I started canning I read the Ball Blue Book of canning. Follow the directions.

[@angiekrajewski6419]

Thanks Heidi..you will never do enough of explanations concerning canning..and yeah sometime i think i might be too afraid..but it is true that I don’t have a garden like you do with all good stuff..but i can once in a while get organic vegetables in stores... and would love to do canning .,.thank you very much for the others....👍🏽🌹🥂

[@evamazariegos9626]

This was a great information,thank you.

[@sharonarrendale8418]

Thank you for the information. I love to can. I’ve canned tomatoes & green beans. But, there’s so much more more that I want to can. I love the food that I put away. At least I, know what is in it. Stay blessed. 💐

[@RainCountryHomestead]

Right! And there is that security too of having food put up for hard times :D

[@pew9277]

I have canned 50 years and I've done it all. vacuum sealed, water bath, and pressure canned. I have opened green beans that were 15 years old and they were good. My brother got a can over 25 years old from someone and he said they were still as good as when canned. I think it depends on how good they are canned and where stored. It's good to have a can house that's partly under ground.

[@RainCountryHomestead]

Thank you for sharing this! I think I am going to put together a video down the road with comments from this one so I can share testimonies like this to go along with this video as not every thinks to take time to read through comments or simply do not have the time to.

[@esemmanuel6603]

@@RainCountryHomestead I appreciate your video, and I can tell that your honest because you didn’t throw in a couple, “they have it on Amazon for this much, just go there and buy.…” for self-interest promos. I’d rather pay extra and support smaller companies then buy from Amazon (personal principle) like with the Brake breeder. Thankyou for showing how to use it ! G-d Bless ; )

[@madmarylandandsea]

Awesome video. I'm going to show this video to my wife. Great idea using the brake bleeder pump. You're a wonderful vacuum pumper 😂😂

[@charlesharper7292]

Holy cow! MityVac brake bleeder! Used these for years, on brakes... Just got my wife a big food saver kit for Christmas... Thanks for the links

[@suerichey713]

Thankyou for addressing the issue of botulism. Well done. If you take the time to learn the proper ways of preserving food, especially using pressure canners you can safely feed yourself and family. Sometimes I’ll here someone say “aren’t you afraid to get sick” I will refer them to your video. Thankyou.

[@RainCountryHomestead]

Thank you Sue!

[@angiecollier8592]

Great information! I do all of the food preservation methods that you’ve mentioned! Heidi, I’ve learned so much from you (especially your tinctures and such). Thank you mighty woman of God! Blessings.

[@RainCountryHomestead]

Thanks Angie :D

[@echobeach8857]

Thanks for addressing all the fear. My canner arrives this week, and I’m going to dive in! This will be my first time canning anything. No fear!!!😀

[@gurogreen]

There are videos from a woman who is a sort of specialist on this topic here in Germany, pressure canning is uncommon here and water bath is more they way it’s done. She explains botulism in a most thorough way and the videos are available with English subtitles (press the cc button). “Steffi kocht ein” is the channel. “Botulismus und einkochen” is the name of the videos, 2 parts.. I can only recommend as I feel now absolutely reassured and awake to a topic that scares many. Not me anymore. ❤

[@Bluegrass-Lawncare-LLC]

Is preserving food/canning a big thing in Germany? If so do you guys also use the same jars? Ball, Kerr and Mason? Thank you 🙏

[@gurogreen]

@@Bluegrass-Lawncare-LLC I don’t know if it’s a big thing compared to other western countries, but I do think it is growing again in these changing times. Normal metal lids on simples glasses, like what you buy your preserved food in from the store are common especially for jams and such. We have a system called Weck here for preserving, with glass lids as well as glass jars with a gasket between and some clips. It’s a very nice system 👍🏻

[@cece1164]

Thank you for posting this. I wish someone would break this down in English on youtube, but the auto translate subtitles are fine and her scientific explanation was excellent. The fact that botulism spores start dying off between 90 and 100 degrees celsius (boiling water) and the LENGTH of time you process it matters is important. This is should help ease a lot of minds 🙂

[@duanablakey1331]

thanks for the clearness of the methods. I will pass this on to friends who are thinking about canning. A friend gave me a break bleeder for Christmas on year after seeing your videos. I do have a Food saver and have been using them for 20 years so I was surprised that you had so many problems with them. I am on my second one because I wanted to upgrade to a newer version.

[@RainCountryHomestead]

Some have said the same as you but I have found others who have had the same problems as me. I am just done with them.

[@gavkinn]

Thank you for the very important guide as I'm starting canning

[@ingridcastillo1303]

Thank you so much for those statistics. It gives me more confidence to do it. 🎉

[@rosemalone5073]

I’ve only been canning since last year and I’m addictive to it, I started dehydrating this year and I l loved it. Thank for a wonderful video of information.

[@RainCountryHomestead]

It is pretty addictive, especially when you see all those wonderful jars of all colors and types filling up the pantry! :D

[@quianavarner2686]

Omg, I thought it was me and user error. I'm so glad I saw this. I'm not buying another food saver. I have 4 as well. They go out right after the warranty expires. I find myself having to press down on the top to get it to suction well while running. I'm going to try the break bleeder method. Thank you for your content.

[@RainCountryHomestead]

Yes! I have been so fed up with them and am also happy to be free of those expensive plastic bags, haha!

[@lvanderb3]

Thank you for another great video - I could never get the standard lid to seal either, I was using a hand pump, so, have since ordered a brake bleeder - great advice once again!

[@J_Chap]

I just got a food saver from craigslist to use for vacuum sealing my jars. I bought a break bleeder kit, it look very nice, but, by the 6th jar it broke. I am trying to get a refund for it. It was metal and looked just like yours. I hope I have better luck with foodsaver. Thank you for the video. I am new to canning. My mother canned all the time, but, working and raising a family left me little time for gardening and canning. Now I am retired and have time. I am learning all I can about the safety.

[@johnwatsonjr3695]

This is still the one of the best canning video on Utube.

[@user-hz7kv6js6l]

WOW you are a wealth of knowledge. Thank you. I am just getting started with preserving foods. I have been been dehydrating foods for a few years now but don't preserve for long term usage. I did just buy my first foodsaver vacuum sealer which was not cheap. I will mainly use it to vacuum foods to keep fresh in my fridge and for freezing meats/foods.

[@ALPHAJACK78]

Excellent information Heidi, excellent demonstration also. I have been canning only a few years now and loving it with my 921 all American canner, it’s the best, not too big not too small. Also I do use oxygen absorbers when jarring up flour, and dry milk powder they work extremely well and no vacuum sealer needed, I use one 300 cc Per jar no matter what size. I was really afraid to use my pressure canner at first as well, it just sat in my basement and I looked at it LOL. I guess one other tip that I would give everyone starting out is to have a clean environment when you’re canning, wash clean sterilize everything every time no matter what it’s easy insurance that nothing would go wrong, no botulism going in and nothing coming out. Thank you so much and God bless

[@RainCountryHomestead]

I use the oxygen absorbers when sealing up 50 pounds each of flours and grains in mylar bags that are also stored in gamma seal lid buckets. They are great for that. I prefer to vacuum seal in jars because it saves me having to buy as many oxygen absorbers. Besides, I bought a pack one time that was totally useless right out of the bag! grrrr!

[@ALPHAJACK78]

@@RainCountryHomestead First of all, I want to thank you for responding, not many on YT comment back to their subs, so thank you. Great idea on the Gamma seals too. I also bought some O2 packs that were duds, that PO'ed me too. One thing to check for as time goes by is the seal on the mylar bags in the buckets, I have had them leak, and upon further investigation, I found that the creases that were created in the 5 mil bags developed tiny pin holes, so now I check every bucket, every month. Question for you, do you store wheat berries? and if so what kind and where did you get them, I'm looking to store some and get a grain mill too, thank you so much for what you do, Love your channel!

[@RainCountryHomestead]

@@ALPHAJACK78 Good info! Thank you Jack! I do store wheat berries and have got them from various sources. It has been frustrating because just when I find a good source for a good price, they either stop carrying them or up the price considerably. I was getting the organic hard white wheat berries from Honeyville for awhile. Next ones I buy I believe I will get from Azure Standard

[@ALPHAJACK78]

@@RainCountryHomestead Cool, I looked into both of those, either way they are pricey. And also looking into a Wondermill Jr, thank you Heidi !

[@terrinewman7390]

I agree with you about the pressure canning!

[@countrygalinthecity]

Excellent info as usual. I do all methods, no problems so far.

[@lindaoehlke8942]

I agree with you about the all american canner - I love it - wouldn't go back to another canner again.

[@RainCountryHomestead]

I have never even tried any other but knowing how the others work, I would have no interest in them as I like my All American too much! :D

[@debradalto2728]

I have watched so many videos on these subjects, I love listening to you and watching you. its evident that you are experienced in this and I hang on every word. I have watched your videos over and over again, learning so much. love the brake bleed idea. You are a genius. I have all the old accessories from my food saver, including canisters and have used them to put the jar in to seal it just for experiment sake and it works great also. Time to get a pressure canner, dehydrator and I also want to learn how to grind my own flour and make my own bread.

[@netdoctor1]

I'm new to this, so I very much appreciate the hand-holding. I kind of went overboard with dry canning this month. I have been collecting jars for two to three years, and I figured it was time to get busy with them. I was blessed to find 82mm lids on Amazon for my pickle jars, and between my jar-top rechargeable vacuum, and my set of vacuum canisters, I have figured out how to seal ANY jar that has a rubber or silicone seal in the lid. My powered pump is capable of drawing down to about 25" of Hg, but I have been bending lids when drawing them down that tight. I fear I may have overdone it on the vacuum pressure. The twist off lids are a royal pain to unscrew now. While I'm learning the ropes, I'm going to focus on cleanliness of everything. I wash all of my jars in my dishwasher on high heat, Sani rinse and heated dry. When I am ready to use them, I bake them in the oven at 275F for 25 minutes, and boil the lids for at least five minutes. If my reused lids have any sign of contaminants in them, they get rewashed and boiled again until nothing rubs off from them onto my clean paper towel. I also boil new Ball or (Insert other brand name) lids for the same 5 minutes before use. When I want to get really crazy with a jar that won't fit in my canister, I pierce a tiny hole in the ld with a nail or a steak knife, put a tiny bit of Gorilla Tape over the hole (maybe 1/2" diameter), place it in a canister and draw a vacuum with my vacuum pump, or using one of the jar top caps like you have here. The air is drawn out from under the tape, and the tape seals the hole when you release the vacuum. I simply add a larger piece of tape over the small one to guarantee the seal. *I've done it; it works great.* *I know this may be overkill, but I'm always going to err on the side of caution.* So far I have processed upwards around 200 jars in the last 4 weeks. Oreos, Kit Kats, chocolate candy, Mike N Ikes, cereal bars, power bars, granola, different cereals, rolled oats, white rice, pinto beans, Pringles, Ritz cracker crumbs, Cheeze-Its, Goldfish crackers, Dorito crumbs, almonds, peanuts, cashews, tea bags, Raisin Bran, Fritos, and a few other things I'm sure. It is a partly a squirreling away of food stuffs, and an experiment to find out what works and what doesn't.

[@netdoctor1]

My first ever food stuff was a small bag of Chili Cheese Fritos that I put in a jar and sealed in March of 2024. I'm going to wait a full year before opening to see what's what. I've seen/read where a food with a relatively high oil content may go rancid. We'll see.

[@christinesimmons870]

Thank you for your information on botchulizm, this is my first year of canning and preserving and I was worried

[@85jacob85]

Like how you mentioned the research you did.

[@lmuledeer388]

What an informative and inspirational video. You made it very understandable for those with questions. I use all 3 methods myself and enjoy putting up as much food as I am able. I have learned so much from you and always look forward to your next videos. I am working on some vinegars and extracts because of your teaching. Thank you much 🤗🙏

[@trippyvortex]

You're on point ma'am. 💯

[@NancyfromCanada]

Love your channel, thanks for all the information! Nancy from Canada

[@cofoothills]

thanks for the tip about the brake bleeder thing - I've wondered about a manual (non-electric) method of vacuum sealing for years

[@benthere8051]

There's a product called Pump-n-Seal that will vacuum seal foods without electricity as well. I like the brake-bleeder idea as well. It is definitely a more robust alternative.

[@holyfaceministry9811]

This was an awesome video! I have pressure canned for the first time a few weeks ago and I am hooked! Thank you for this information!

[@SuperLovetolisten]

I just recently opened a home canned jar of peaches from four years ago. I was very nervous about them bc they had gotten darker but I opened them anyway. They were pretty much mush but super delicious so into my smoothies they went.

[@RainCountryHomestead]

Yes, they will tend to darken after a few years but when they get mushy, I use them to make creamsicles, the flavor seems to be just as good as when then were first canned :D

[@SuperLovetolisten]

Rain Country do you have a how to vid on creamsicles? That sounds like a great way to use up my other 2 jars

[@kathryngagne5813]

Great presentation Heidi!

[@tessie652001]

I love canning and drying my foods thank you for more great advice and GODBLESS you all

[@restorationhomestead5305]

Thank you for showing the differents was of preserving food. ~Pam

[@debbiesherrill7228]

I'm a new subscriber! Thanks so much for going over canning thoroughly with us, for each category of canning! Much appreciated!

[@benthere8051]

I bought a rotary-vane vacuum pump and pull all of my dry goods down to a near-vacuum (29"). I machined a standard fitting so I could use the standard Seal-A-Meal connector.

[@razztazz1982]

Great information. I ordered the break bleeder & some vacuum seal bags.

[@moonstone188]

Thank you Heidi

[@PokerHillFarm]

You are spot on! Good video.

[@RainCountryHomestead]

Thank you Sharon!

[@donnashomeplacetn4089]

Great video! I'll be sharing this with my scaredy cat friends. Thanks as always!

[@RainCountryHomestead]

Donna's Home Place TN haha 😂 😀

[@jenniferkelly4873]

Awesome video.. I have a food saver and a pressure cooker. Just need to try it. Can’t understand why I’m so nervous about it 😉

[@RainCountryHomestead]

Everyone is nervous before they first try it because we have all heard the horror stories of them blowing up (or the fear of food poisoning). When I purchased my canner, it was still a couple of years after that before I finally got brave enough to try it. I had been doing water bath for years but not pressure canning. Once I did it that first time though, the fear was gone and I was hooked! :D

[@juliamarin4896]

This was extremely helpful, and thanks for the references to the All American Canner and the Ball book of canning too!! :)

[@shaelynnmoon8842]

You totally answered my questions. Thank you so much. 😊

[@rubyokosi8377]

I would love to see a canning video. Thanks you are an excellent teacher. Just received my vacuum seal equipment from Amazon! Can’t wait😋😋😋

[@esemmanuel6603]

Which one did you buy, and does it still work … ?

[@GreyRock100]

I remember my Grandparent's pantry full of canned food. It had an earthy smell. I always thought it was so weird my Grandparents used to have random jars of food around lol. Here I am about to start canning food..

[@pieinthesky9646]

Heidi Thank you so much You are such an awesome teacher.

[@juliebaker6969]

A silica gel pouch (which is a desiccant not an oxygen absorber) will help keep freeze dried foods like strawberries from going stale. It's moisture in the ambient air that causes staleness.

[@RainCountryHomestead]

right, but I just do not bother, if the jar is vacuum sealed, there is no concern until it is opened. I find most things stay good while using them even once opening the jar. Some things will go stale if I do not use them up quick enough but most do not

[@kenlee7563]

Thank you about the vacuum sealers, I was just about to get one, now getting the brake bleeder instead.

[@kt3300]

Wow I just learned so much in this one video ..I will be watching more..Thanks !

[@cerestaylor1039]

I love watching your videos. Learned something new. Thank you Heidi. You all Be Blessed 🙏😇💗💗💗💗

[@RainCountryHomestead]

ceres taylor Thank You Ceres!

[@michelleb3096]

Thanks Heidi!

[@seekingtrueanswers]

I get the vacuum sealer. I used the same models x 3 and each of them failed. I LOVE your option. Thanks a million. (BTW, I am enjoying your videos.)

[@RainCountryHomestead]

I have been through a total of four of them and I am just done! Ugh! But my brake bleeder pump is still going strong after well over 5 years now!

[@dianajones5696]

Thank you for so much good info. I've been canning for my entire 54 years of marriage, but have a problem with my husband refusing to eat anything over a year old. He says they go bad. Can you do a video on the shelf life of home canned foods?

[@RainCountryHomestead]

I know I have mentioned it in one of my food storage videos but cannot remember which. I guess I need to do one specifically on that topic

[@barbarafritchie2000]

Thanks Heidi.

[@soniamarshall9293]

You are a logical thinker love learning from you. God bless.

[@leezjohan9296]

Thanks for the good advice and tips!❤

[@dorrettenugent4568]

Wow... What an EXCELLENT video.

[@cookingpreparedness1012]

Wow excellent video even though I do not can. I love the comparisons on death and the statement about purchasing companies crappy products as that is so true.

[@sheilahughes1014]

wow...I just made chicken pot pie using my canning goods. The chicken was canned in 2015, I was a little concerned but it looked ok and smelled like chicken should. the vegs were from 2017, 2018 and this year. turned out great.

[@RainCountryHomestead]

Nice!!

[@franbarker498]

this was a great lesson in canning food. she is very at this .

[@RainCountryHomestead]

Thank you Fran :)

[@WendyK656]

Thank you Heidi for more great information again. May God keep blessing you; and what a good explanation on canning. We can and we vacuum seal as well. People need to look this up as well and dig into this like you have given and what you are saying to us. Heidi I use Oxygen Absorbers in my freeze dry stuff. Wow Heidi, I did not know that with the vacuuming and not using oxygen absorber. Thank you again for good information.

[@marymccabe9146]

Thanks for sharing such thorough research.

[@jodifesler6712]

Oh my gosh you're the only one who has ever said that gasket comes out when you are finished vacuuming. I thought I was doing something wrong.

[@ninbonmil]

Me too.

[@kristiebaker7125]

Thanks so much for all the great info and tips! Kris in Orlando

[@NolaGB]

Thank you for your video. My grandmother and Aunt used the water bath method, as they didn't have pressure canners. They passed away in their mid 90's. I'm a new canner, but have dehydrated far longer. Because of being a canning rookie, I watch those who are far more experienced. I don't always trust many of the government. I've received about 3 or 4 different elevation level numbers. They can't seem to get it together. So ... watch/trust those who are hands on, more experienced. Again, thank you.

[@homesteadingatkookergehoft8131]

Thanks for the statistics for a reality check to put things in perspective. It reminds us that certain groups DO use scare tactics to blow safety concerns into the paranoid side of the pendulum.

[@RainCountryHomestead]

Homesteading at Kooker Gehöft That they do!

[@gloriahouseman2987]

LOVE your channel! THANK YOU! Wish I'd found it a year ago! I just spent 30 minutes scouring the internet, and there are NO wide mouth vacuum sealers anywhere! Amazon has the kit, and the regular, both out of stock, but not even a listing for the wide mouth. Did find it at pricetronic for over $70! And Ace hardware supposedly has it, but not at any nearby stores, and not available for online orders. Search hits but not really for sale at Sears, Target, Macy's etc, etc. you get the idea! Trying to make a buck off of us even though they don't have what we are searching for! Oh, and Amazon selling $10 box of Ball Jars for over $60 now. Isn't that scalping? :-(

[@RainCountryHomestead]

Yep, it is crazy out there right now

[@emmataylor9365]

the truth about the POS foodsaver! i also went through 4 and done with them. i splurged and bought a chamber vacuum sealer and been very happy.

[@selfhealherbs13ms]

A neighbor gave us 2 ball jar of beans from afew yrs ago, I cooked as I normally cook, omg they were soo....hard, so to put to a test this I cooked for 2days and still no good I couldn't believe how hard they were. I been cooking bean since the 70' its nothing new to me but this was😊

[@RainCountryHomestead]

If they were old beans before they were canned, beans get to a point that no amount of cooking, not even pressure canning, will soften them up

[@selfhealherbs13ms]

How can we know that the beans are old in your testing, sometimes stores can have them in back for longer then we know, and think they just put them out on shelves 🤔

[@RainCountryHomestead]

@@selfhealherbs13ms I guess we can't but when I say old, I mean 10 years old or more. I doubt they keep them back there that long

[@galexa9238]

Thank you. Just starting to learn how to can. Very helpful.

[@eddieslittlestack7919]

Great video! I'm 30something and just started pressure canning this year. First video I've seen from you, gonna check out your others next!!

[@RainCountryHomestead]

Hope you can find more useful information and thanks for checking out our channel!

[@Cidtalk]

You are awesome. Thank you so much for all the research you do and your devotion to facts and figures and giving us all the information so we can learn more more more:)

[@bethaspell1827]

I'm drying cabbage leaves. Our cabbage didn't do very good this year. So I'm drying the stuff we have so I can still use what we have. Thought it would be good in soups

[@RainCountryHomestead]

cabbage dries beautifully

[@bethaspell1827]

@@RainCountryHomestead yes it is already have 2 quart

[@crystalpatten7413]

Wonderful information and thanks for sharing love canning because the canned food is way better