Canning Basics (to Preserve Your Harvest)

[@frankbarnwell____]

As you used the towel in the canning bath, some stores have a silicone mat for a few $. ... Very clear , concise video.

[@cindynielson4231]

I have canned for many years. Great demonstration! TFS👍

[@bluewolf4915]

Add a splash of vinegar to the canner to keep the jars from getting a white mineral buildup on the outside too.👍🏻

[@ieatiron]

A thing I feel is worth saying, be careful with shifting temperatures. The jars are sturdy, but if you put it down on a stone desktop after heating, they might shatter. That's why Scott puts them onto a towel. Might sound simple, but a lot of people have already tried it out 🥲

[@lindapertusati7990]

Wonderful and very thorough tutorial on water bath canning. While I freeze all my garden produce for preserving it, I haven't yet made the food preservation leap into canning. This video has given me the push to try canning. Thank you for sharing this knowledge.

[@ttb1513]

The nchfp link in the description is an excellent source of safe info, with thorough explanations that will help get over the hurdle of being apprehensive to start canning. This video is excellent. Check out the links for further info and explanations.

[@francesbatycki404]

I’m holding off because I don’t trust myself not to poison my husband by doing something wrong. Or, burning myself….

[@sherimetschan961]

Frances I know the feeling. I use to can with my grandmother when I was younger but now I'm afraid for the same reasons. It was so reassuring when Gram was there since she was doing it forever and never poisoned us. Of course things have changed since then. We water bathed canned everything (tomatoes, green beans, pickled beets, salsa, applesauce). I hope to overcome my fear one of these days. In the meantime I'll freeze or dehydrate what I can and hope the power doesn't go out.

[@francesbatycki404]

@@sherimetschan961 - sounds like a good plan. A friend was supposed to visit this summer and had to cancel, but she was going to walk me though some basics. If I do something a couple of times then it becomes lodged in my little pea brain. Seeing a video isn’t the same as paws on.

[@sherimetschan961]

@@francesbatycki404 yeah I'm a paws on kinda person too. I asked Gardener Scott about botulism and he said he addressed that but I missed it. Anyway he says if you follow an approved recipe and the lid seals you're safe. I hope you (we) finally jump in and get our paws wet. Good luck!

[@daynamichelle4657]

Thank you! I was afraid to even look into canning because I assumed it was way harder than you make it look. I will try this next season!! You're the best :)

[@heidiclark6612]

Thank You Gardener Scott for the detailed canning demonstration. I watched your pickle fermenting video and have pickles fermenting right now using your fermenting method . I just started pickling last year and fermenting this year. I am so excited to be able to can my own pickles from my pickling cucumbers that I grow. Thank You for all the information.

[@Jeremy-qd6mo]

I have used the same Tattler plastic canning lids with reusable rubber seals for 3-4 years now. And since I live in the tropics I use them multiple times a year, and haven't had one fail yet.

[@ieatiron]

My american relative have done this many times with me, last summer i got a kit for pressurecanning myself. Here in Sweden we have nothing like it really. It's a big part of my upbringing helping out in the kitchen with these jars. Very thankful for it! ☺️

[@nygardenguru]

Low acid pressure canning is almost nonexistent it seems in Europe

[@ieatiron]

@@nygardenguru it really is, I've looked everywhere. Preassurecooking sure, but never canning. But i know meat conservation in cans was a thing where i live a 100 years ago. No knowledge left..

[@dustyflats3832]

@@nygardenguru we add citric acid or bottled lemon juice to pressure canned foods in U.S. Pickled with vinegar brines are already acidic and water bathed.

[@mcsus7823]

Best video for preserving much appreciated! Your clear explanation and video step by step is awesome. Generally we learned from others in our families generations and I remember watching my grandmother and knowing the steps and methods then but I had forgotten. So thank you so much for the refresher!!

[@Barosunflower]

Canning tomato juice as listening to your video. 21 quarts so far

[@wildchook745]

You're a wonderful canning teacher. You speak well. I love the emphasis on safe canning methods. I don't like the rust on the rings and the jar holder in the pot. After washing them before storage, I spray or rub some veg or olive oil on the affected area on them. It prevents further rust issues. I just harvested and canned some Rhubarb and Strawberry Jam. It's been a while I've canned anything. I've just sown some cucumbers. I look forward to canning some pickles. I'm planting lots of ingredients LOL for more pickles, relish, sauces, and ferments. Great video, Scott.

[@scottstewart6260]

It’s canning season in Kentucky. canning zucchini relish and pressure canning green beans. I have the latest Ball Blue Book and the USDA print canning guide.

[@hugelpook]

Such a thorough video. Just what I wanted. A trusted source to teach me how to can. Thank you! And thanks for the book recommendations!

[@marygrott8095]

Right now, I only freeze and dehydrate. I just started using a dehydrator, and I really like how easy the process is. Canning seems intimidating to me, but I may want to take a class on it one day.

[@jimk7866]

I had a smaller canning pot just as Scott used but found it to be insufficient for doing half a dozen pint jars since it was difficult to get one inch or more of boiling cover water without the boiling water spilling all over (as happens in this video). I've since invested in the larger pot and it permits more flexibility. Great video, very thorough!

[@magedmmh]

Quite informative and to the point, thanks

[@eliandkate]

this is really interesting, thank you. I don't know what we call this here, canning isn't something I've ever heard mentioned in Scotland (other than by folk online). Pickling and jams are a thing but I'm not a fan of pickles so haven't really looked at this, but super interesting to watch it happen :D edit....... I've just spent a couple of really productive hours looking into this in the UK and I'm now a touch scared that all those jars of homemade jam I've been given as gifts might not be as safe as I thought. Thank you loads for sparking this little bit of interests, I'm learning loads and now properly intrigued.

[@GardenerScott]

Jams and jellies are my main focus but pickles, both fermented and with vinegar, are great options. You should try it.

[@dustyflats3832]

Lol! That reminds me of when our neighbor set a quart canning jar full of chicken soup on our porch. Me, a canner, assumed it was sealed, But I had suspicions our neighbor wasn’t a canner as I see no garden. I put it in the fridge and good thing because she didn’t pressure can it. Can’t remember if I ate it as wasn’t sure how long it sat there. Yes, safety and the books GS mentioned are great. The USDA complete book to home canning is another.

[@kmiller6002]

I was at my Best friends house a few weeks ago and she and I canned peach bourbon jalapeno jam... It's phenomenal on pork BTW 🤩😊🙏 Kendra...

[@ttb1513]

That sounds fantastic. I may have to give that a try. Is there a recipe I could search for that you recommend?

[@kmiller6002]

@@ttb1513 we just followed the recipe for peach jam and then added a 1/3 cup of bourbon to it. We only did 2 jars with the jalapenos and I just cut and de seeded 1 jalapeno and divided between them. The recipe made 8 half pints and we did 2 batches.... Hope this helps 🙏 Kendra

[@DJ-nb7fm]

This was the perfect timing for me! I watched your video on canning peaches earlier today, and want to give it a try as I have some palisade peaches that I would like to preserve. I have all of my supplies and I’d like to give it a try this weekend. Thank you!

[@rebeccasladky7678]

Thank you for telling people not to follow 100 year old canning practices. I see so many people on you tube doing it wrong.

[@dwaynewladyka577]

This is very good information to have on canning. Thanks for sharing this. Cheers, Scott! ✌️

[@LeverActionLarry]

Thanks GS, I bought that Ball book based on your recommendation in a previous video and I look forward to try my hand at canning next year. I ended up with way to many cucumbers in my compost this year!

[@Ckoudous]

I am doing pickled beets this weekend

[@ivanlangley4529]

Doing the same thing here in Texas. Thanks Scott!

[@umiluv]

This is such a perfect video. I had all these tomatoes and have all the supplies to can but was too nervous about trying it so I just heated up the tomatoes, milled, and froze. I’m still too much of a noob. This will help immensely.

[@dustyflats3832]

Yes, I freeze in a pinch also. Just remember if you can to add citric acid or bottled lemon juice to make sure acidity is where it needs to be to prevent botulism.

[@ericclaeyborn3600]

Since I don't have the canning/jarring equipment, I just stock up a lot, on jars and cans of food.

[@dustyflats3832]

Nice video. For all of you saying you want to can, but are afraid, get an electric pressure canner. I have a Presto electric and it does water bath and pressure canning. It was proven to reach the 240F kill zone to kill botulism spores and you can see the results at Rose Red Homestead KZbin video. The only thing she didn’t like is she thought it stayed in the kill zone longer than needed and was concerned about nutrient loss. It’s possible, but I don’t think it is any less nutritious than buying food that was trucked across the country and could be recalled for listeria, etc. I bought a red onion that was recalled-good thing I knew before we ate it. I was impressed at her research and happy to know this info. The electric canners don’t hold as much as a double stacker, but are easy AND safe to use. They don’t heat the kitchen up and almost a set and forget and complete instructions. There is no babysitting pressure gauge. Also a great option for people who have glass cooktops that more than likely can’t be used for canning. The books GS suggested are great. Some who own the electric have bought 2 if they have need to can large quantities. For just us two it’s perfect. I looked at the All American and other pressure canners and wonder if I could handle the heavy kettles. For now I feel confident the electric canner will do everything I need it to do including meat.

[@GardenerScott]

I have a pressure canner, but my high altitude is beyond the capability of it. The lower air pressure at 7000' does not guarantee 240F.

[@dustyflats3832]

@@GardenerScott Pam at Rose Red Homestead is at higher elevation in CO (she said once like CO Plateau or UT?) above 5K and she tested several and they all worked. I believe my Presto canner is self regulating according because of temp sensor built into latch and that’s how it knows how long to keep 240F in kill zone. Don’t know if she was higher, but you could contact her and ask. She knows quite a lot as she is a science major and professor and has thoroughly tested several electric pressure canners. I believe the IPot Max had an actual setting. Checkout her KZbin on them and you will see. She did accidentally hit the pressure cook and not can as she has put in write up, but she retested and said it was good and a great catch by a viewer!😊

[@loganc4233]

Thanks!

[@barrylomond2441]

We use "used lids" for freezer jams

[@GardenerScott]

That's a great way to reuse them.

[@sherimetschan961]

I finally subscribed. I like your teaching method. So easy to understand. I need to get the courage to can again. So much has changed since I canned with my Gram who is gone now. I now have a glass top stove (stupid mistake) that I have to try working around. I was told by a master gardener as long as I can maintain a boil for the recommended time I'm good. Still working up the courage. Any tips would always be appreciated.

[@GardenerScott]

Thanks, Sheri. Welcome to the channel! Glass stoves can pose a problem because of the weight of the canning pot. A full boil for the full time is very important.

[@sherimetschan961]

@@GardenerScott As much as I regret the glass top it has been hanging in there for almost 20 years. I'm not sure it will ever die. I need to test smaller pots and see if I can continue a boil. Thanks!

[@dustyflats3832]

I love my electric Presto canner. It does pints in water bath and pints or quarts under pressure. That way you don’t worry about glas cooktop and it doesn’t heat up the kitchen. It is the easiest and most convenient way to can for me.

[@sherimetschan961]

@@dustyflats3832 Thanks! I saw an electric one by ball that I considered but I took a wait and see because I didn't know of anyone that used one and my counter space close to the sink is tight so I wasn't sure if that would be a problem. I will have to consider it again. Thanks for reminding me that's an option. The counter space is my main issue. I only have 18"x18" working space next to the sink and an outlet. Based on your experience would that be doable?

[@dustyflats3832]

@@sherimetschan961 I’m not sure about the Ball canner. Does it pressure can or water bath only? I think I only seen a water bath canner by them. The Presto is about 15” wide with a 2.5’ cord and pressure cans and water bath cans. It should fit as long as there is no cabinet above. I use to water bath only, but this does both and really like it a lot. Plus Pam at Rose Red Homestead was able to test the kill zone temp inside the jar on the Presto and it held very well so I feel safe to know the pressure can phase kills botulism spores. She thought it was too long and may lose nutrients, but I don’t think it was excessive especially when it’s my homegrown food that was not trucked, sprayed and subject to recall. She also tested the Nesco and IPot Max that also worked, but iPot is limited to pints and not as many.

[@alysoffoxdale]

Someday I may find the courage to try canning. I wasn't raised to it - never saw it being done - and I've always been scared by thoughts of, "What if I didn't do it right? Is my food dangerous now???" And then I moved to a place where the power almost never went out, so having a lot of frozen foods was no longer stupid. But now that KZbin exists, and now that I've seen small batch canning on the Food in Jars blog, it no longer seems quite so impossible to me...

[@umiluv]

Same. Gardener Scott does a great job teaching and going over the process.

[@geoffoutdoors]

Great video!

[@karenbarrows6127]

Ok. I'm going to make these today. First time ever. But I'd just like to clarify... had you previously followed the sandwich pickle recipe that has you cooking first brine and dumping it then making a second brine? Also did you add any pickle ctisp at start ?

[@GardenerScott]

Yes, the recipe I used had the double brine method. I didn't use any pickle crisp.

[@mudpiemudpie785]

Does this process make mushy pickles? That's what I battle against with my pickles. That's why I always cold pack. I like 'em crispy/crunchy.

[@GardenerScott]

Hot pack does tend to be mushier than raw pack.

[@tamararoberts9307]

How do you find out about altitude?

[@GardenerScott]

A quick internet search should give your city's altitude and tables in most canning guides give the additional time for processing.

[@freakygardener8033]

My mom used to make tomato cinnamon jelly. Do you know where I can get a recipe for that, and do you know if it would require a perticuler kind of tomatoes?

[@GardenerScott]

I found a number of recipes online and didn't see a particular tomato recommended.

[@freakygardener8033]

@@GardenerScott Thanks Scott. Too many different kinds to choose from. By the way, from YOUR recommendations, I grew 6 different kinds of tomatoes, and our favorites are the sun gold, and lemon drop!

[@franksinatra1070]

I prefer fermenting if applicable to the vegetable. Easier and I believe healthier.

[@ttb1513]

Yes. But ferments need cool storage. Canned goods do not.

[@franksinatra1070]

@@ttb1513 True

[@sherimetschan961]

One other question and this is a concern for others in the comments. You didn't cover botulism or I missed it. If the jar seals is it safe to assume is it safe to consume? Or is that a gray area? Meaning the jar seals but you can't be assured it's safe?

[@GardenerScott]

The 4.6 pH I mention in the video is to prevent botulism because it can't grow in acidic conditions. As long as an approved recipe and method is followed, a sealed jar should be safe to eat.

[@sherimetschan961]

@UCWsI0LmiDyezbnN2JCL4P9w thanks for the reply. I must have missed that part.

[@sherimetschan961]

@@GardenerScott thanks for the reply. I must have missed that part.

[@generalawareness101]

I have a question about nutrients. If I have 10-10-10 and let's say a 12-18-25, and do an EC test with the result being at 1.2. Are the results the same, or is one stronger in reality? I am getting lost in the trees with all this stuff as I try to figure out what is destroying my plants after the cotyledon leaves drop.

[@GardenerScott]

A higher EC test shows higher nutrients in soil, but pH is also an important factor in whether plants can use the nutrients. 10-10-10 is a balanced fertilizer and suitable for most gardens IF the soil is deficient in nutrients. 12-18-25 is very high in potassium and excess potassium can actually reduce the plant's ability to uptake nitrogen and other nutrients. A soil rich in organic matter and soil life may not need much or any fertilizer. This video might help: kzbin.info/www/bejne/o6S2oYFtq6-facU

[@peggypease3267]

Rediscovered dehydrating this year…old ways and new. W bath canning is what I generally do along with freezing. I have been intrigued by steam canning. Looking at that seriously. Pressure canners are not something I am interested in. Preserving our harvest is so important.

[@saltycat662]

I want to do it all. I already did some dehydrating and I love it. Next I will try water canning then pressure canning. I'm excited.

[@ieatiron]

@@saltycat662 it's so fun 😊 Having a can of stew from the summers crops in the winter is so precious. Pressurecanning is a challenge though. Salt levels, acidity, temperature and pressure. So much to keep a hold on 😂

[@timadams8687]

Why is it called canning. 🤔