Canning Ready-2-Eat Rice!

[@ingridr8917]

Thank you for this video. I tried a couple different methods of canning rice and your method came out the best!

[@nonnybrooks2958]

The FDA doesn't know everything! I have canned rice for years and I have never had any problems with it going bad. It is a little sticky but, tastes great!

[@Sabbathissaturday]

Amen!

[@Ms19741979]

Do you mind sharing how to can rice please? I'm new to Canning I would love to try. Type of rice? How long to water bath. And measurements please and thank you

[@ingridr8917]

@@Ms19741979 I water bathed pints for 30 minutes using the rice the way he cooked it

[@grandma_1887]

I haven’t even seen the video,,, but your shirt says it all. I have subscribed !!!!!!

[@NewandOldSurvival]

Thank you, Janet!!

[@carolynsinyard1306]

I just started canning in May and your video on canning potatoes without water has become a huge favorite of my family. I am going to try this method soon. I love your channel because you are not afraid to share Jesus with others. Blessings for you today.

[@NewandOldSurvival]

Thank you, Carolyn!

[@janiefox3458]

Good to see because I have a Nesco Canner to and rice is my favorite carb.

[@tatianahernandez9637]

Thank you you the only person doing canned with rice cook. Very important on case emergency.smart way thanks

[@Sabbathissaturday]

This makes a lot of sense to me. In a situation where there is no water, I make sure I can all my beans and bean soups so I’m not having to waste precious water in a grid down situation. Just heat and eat.

[@mommajaned4352]

Always look for these ideas. New sub because you know who the true King is, and you walk not in fear. Thank you. Be blessed brother.

[@NewandOldSurvival]

Momma Jane, Rev. 21:8 lumps the fearful in the same category as all liars, whoremongers, and unbelievers. Christians can't walk in a spirit that belongs to the devil! 😀

[@mommajaned4352]

@@NewandOldSurvival Amen!

[@Lewisusa11]

I always add a few tablespoons of butter to the rice when it finishes and mix well coating all of the rice. I then toss it all into a gallon baggie and knead well spreading the butter evenly. Then you could toss it in the fridge overnight and can. I can't wait to try this. I want to add a vegetable (broccoli or peas) to the rice before canning.

[@NewandOldSurvival]

Sounds like a good idea to me, Lewis.

[@roki5337]

Interesting test you did. I use a stove top canner and I see you are using an electric. I like that you pre cooked the rice which will prevent swelling in the jars. Your jars did seal and I think that this could work since you do not have any water in the jar. I may do a test batch. Thank you for sharing your rebel canning of rice. While rice is easy to cook. in an emergency having a few jars of pre cooked rice is great if your water supply is small.

[@NewandOldSurvival]

Exactly right, R Oki! I'm glad you enjoyed the test! 😁

[@roki5337]

@@NewandOldSurvival I forgot to ask how did it taste? Was the texture mushy?

[@NewandOldSurvival]

@@roki5337 Negative. Tastes just like you freshly cooked it, (after heating, of course.)

[@roki5337]

@@NewandOldSurvival perfect thank-you I'll try it this weekend and let you know.

[@Sabbathissaturday]

@@roki5337 did you try it?,

[@FyreflyesFollies]

Thank you for sharing!! I don't rinse mine. I have tried both ways and found that it doesn't make a noticeable difference, in my opinion. I do add a very small amount of ghee before cooling to help with the clumping. The texture holds up for at least 6 months, but that is as long as I can attest to even though I am told it will hold up much longer.... I usually don't can more than 6 months worth due to space constraints in my teeny tine apartment.

[@NewandOldSurvival]

I'll try leaving out the rinsing, Fyrefly, and the ghee sounds lovely! 😀

[@fitrianhidayat]

hello, I just wanted to say that lots of rice contains arsenic. of course, the amount is miniscule, so if you only eats rice occasionally, you don't have to worry about it. but for people who eats rice everyday, like most Asians, they'll swear that washing rice *is* necessary. although it really wouldn't make any notable difference in taste. 👍

[@TheBobelly628]

@@fitrianhidayat that’s interesting! Had no idea about the arsenic😳 - I thought it was rinsed to clean and remove starch . Thanks for the heads up since I love rice.

[@TheBobelly628]

Reminds me of rice in a can years ago. You probably need to add a little water (1/2 cup) when you heat ( at least 10 mins)it and it should unclump and fluff right up. Thanks for video!

[@NewandOldSurvival]

You are so right, TheBobelly!!! It does exactly as you said!

[@amyandrews2954]

its my first time to come to your channel, which is helpful cause i will be working on canned rice

[@NewandOldSurvival]

Thank you for joining us, Amy! 😃 it's nice to have a nicely stocked pantry with prepared food.

[@TheUltimateAcresllc]

Great job.

[@NewandOldSurvival]

Thank you, Ultimate Acres! 😀

[@TheUltimateAcresllc]

@@NewandOldSurvival anytime! #NewSubHere #Keepupthegreatwork

[@teresaroman3348]

Thank you for this idea...I am willing to try. Have a great day.

[@NewandOldSurvival]

I figure, win or lose, at least I will learn, Theresa. Thanks for watching, and be blessed!

[@carolynsinyard1306]

I just started canning in May of this year and your canning video on dry canning potatoes has become a great hit with my family. I

[@NewandOldSurvival]

That is awesome, Carolyn! I'm glad to hear that.

[@trishgage9288]

I'm gonna try this without rinsing, and with wide mouth jars for easier removal. Thank you for sharing your time and talent!! You now have a new subscriber in Texas!

[@NewandOldSurvival]

That's awesome, Trish!! Thank you so much!

[@trishgage9288]

@@NewandOldSurvival Our church has classes on food storage...I'm gonna present this in our next lesson, and share your channel for sure! God bless you!!!

[@Sabbathissaturday]

@@trishgage9288 what part of Texas? I’m in the high desert. Near big bend National park.

[@trishgage9288]

@@Sabbathissaturday I am at the opposite end of the spectrum... northeast Texas. About 100 miles northeast of Dallas

[@karensinclair1954]

Thank you. The videos who rinse their rice 5 times, It just is mushy and filled with starch. I have to toss out. I use organic rice and it is getting too expensive to have these failures. I was thinking to myself, why not cook and then can it for shel stability? Your video confirmed it. Thank you.

[@NewandOldSurvival]

@@karensinclair1954 my pleasure.

[@kfl611]

I did see how some rice may have arsenic on it, and rinsing it washes it away, but I think that depends on the country your grow it in. I don't think it is an issue in America, but perhaps it is an issue in some parts of Asia.

[@TheTinybubbles1]

thank you i have my PPCXL pressure cooker with canning button

[@NewandOldSurvival]

Awesome, Elizabeth!

[@motherearth2212]

I canned rice basically like you did. I rinsed it. Cooked it using ghee. The fat helps with clumping once is cool. Gently tap with hands to fill jars but do not pack. Follow canning instructions to the letter. 10 pounds pressure for 10 minutes because the rice is cooked. And like you stated this is NOT an approved method of rice preservation.

[@kjkernSerendipity]

What kind of rice did you use, please.

[@trishgage9288]

@Mother Earth Did you use a conventional stove top pressure canner?

[@kfl611]

I saw for sale 'canned rice' in a steel can. Seems to me if rice can be commercially canned, then it should be safe to can at home, provided it is put in the jars super hot and canned under the correct pressure and temperature. Amazon sells many brands of canned rice and canned rice and beans - such as La Preferida Canned Spanish Rice. Just an example.

[@NewandOldSurvival]

I sure agree with you!

[@kfl611]

@@NewandOldSurvival And they sell what was formerly 'Uncle Ben's' rice in the pouch you microwave for 90 seconds, that to me is basically canned rice. On those they tell you to squeeze up the bag to loosen the clumped rice before you heat it. Once it is heated the residual steam and moisture unclumps it. But the bad in the myler pouch is tasty but very expensive and loaded with salt and fat.

[@NewandOldSurvival]

@@kfl611 you're exactly right!

[@PhoenixLikesEasyDemons]

So i have completely made mush out of my rice..i didnt have the heart to waste the entire stock pot...lts going in jars anyway..bad idea?

[@NewandOldSurvival]

Not A bad idea at all, Phoenix. Was you using instant rice instead of long cook? That's the only way I can think of that would have made mush.

[@PhoenixLikesEasyDemons]

No but the top was still not done and underneath it was mush....thats why i wanted to have it in jars necause im seriously the worst cook 😂

[@craftsbeautyandlife5163]

How long will this last?

[@Annette178]

I will be cooking the rice in a regular pot on the stove. Are you cooking the rice completely or leaving it a little “hard” before canning?

[@NewandOldSurvival]

@@Annette178 I leave it a little hard before canning, then add 1 teaspoon water to each pint after I fill the jars.

[@marwamahmoud8798]

لماذا قمت بوضع الارز فى الثلاجة قبل التعليب؟

[@helenallensworth6027]

I stumbled in here by accident. I tried another KZbin method using parboiled well rinsed rice and adding 1/2 c per pint and fill with water. PC for 10 min. It was horrible mush. I’m going to try this method making cilantro lime. My first batch has cooked and is cooking so I can the. Put in jars. How long does this keep! We are huge rice eaters.

[@NewandOldSurvival]

I'm still eating on the first batch, Helen. Thank you for stopping in! 🙂

[@rosemariebest6571]

After taking out of jar....how do you prepare it????

[@NewandOldSurvival]

Just heat it up and eat, or throw it in any recipe that requires rice. Thanks for watching, Rosemarie!

[@amymoore5646]

I want to do this. I have a question. Is the rice crunchy after this process or is it tender? What should I expect? I’m really excited to try this. In a situation where water could be limited I am thinking the more I can prepare now while I have water will be beneficial.

[@MistyMorganPSOP]

Awesome video... Thank you!! How cooked is the rice before it goes in the jars? Completely cooked? Al Dente? I'm using a rice maker with basmati, a little oil, and would like to keep the texture correct. Asain and Middle Eastern cultures wash their rice to remove dirt and pesticide chemicals. I started after seeing how dirty the rice actually is.

[@NewandOldSurvival]

First, thank you for the kind words, Misty. The rice was cooked al dente, and even after opening the jars of canned rice, I find that I like to add 1 or 2 ounces of water to the pot, with a lid on to help bring the rice to the texture that I'm familiar with. Personally, I would omit the oil to make sure there's nothing to go rancid, but that's jmo.

[@MistyMorganPSOP]

@@NewandOldSurvival Thank you for the input. Does it harm the rice to fully cook it before canning it or must it be al dente to keep texture? I'm like you as far as liking them a bit mushier than al dente. Might want to just pour and eat or add it to a jarred stir fry - will be doing a test canning session of home canned stir fry vegetables, meat and rice this weekend.

[@kfl611]

Also some time the cloudiness in the water when you rinse it, is extra starch being rinsed off, or starch dust that is on the outside from the drying process. I saw a video a lady made where she said she always rinsed her grits before making them. Now that I never heard of before.

[@ingridr8917]

Hi, I really want to do this but I want to water bath can pints. How long would the process time be?

[@NewandOldSurvival]

@@ingridr8917 I hope someone has tried this so that you have the correct information

[@juneburkholder5248]

Do the same instructions apply to parboiled rice?

[@NewandOldSurvival]

Sure does, June! 😊

[@marygarcia5449]

It’s now 2023… do you still have rice from this session on your shelf? How long does canned rice last?

[@NewandOldSurvival]

I ate all I had canned up within 18 months, but it was still good!

[@tysissom4739]

How long do you think it will last on the shelf?

[@NewandOldSurvival]

My goal was to use it within a year, but I tried some at 18 months, and it was great!

[@melissamoves8355]

How long is this shelf stable for?

[@NewandOldSurvival]

My intentions was just to last thru the winter, but the same batch is still wonderful, Melissa.

[@sharonjuday8489]

Didn't the rice instructions say 'Do not rinse before or drain after cooking'? Wouldn't that answer the question of which process if best? Thanks for the idea....

[@NewandOldSurvival]

The instructions did say that, Sharon. Me, being an individual thinker, had to know why! Lol 😂 Thank you for watching!

[@kfl611]

Rinsing gets rid of extra starch.

[@lindapasquali2670]

How do prepare this rice for eating? Is any more liquid necessary to heat up?

[@NewandOldSurvival]

I like to add 2 tablespoons of water to the rice in a covered pan. It comes out like it was just steamed, Linda.

[@carmenrivera4377]

Which pot is that the Elite,you pressured can in it. I though we couldn’t Thanks

[@NewandOldSurvival]

I cooked the rice in an electric pressure cooker, then canned the rice in an electric pressure canner, Nesco smart pressure canner. It comes with 2 pressure caps that enables it to work with most altitudes. I love it for small batch canning. Thanks for the question, Carmen.

[@debreena2888]

Wide-mouth jars would work better for "unjarring". (smile) I cook rice, rinse it in cold water & drain it very well, then dehydrate. Instant rice to add to various soups, etc. It is great for porcupine meatballs too. For rice itself, pour an equal amount to the rice of boiling water over the rice in a glass bowl, cover with a plate & let sit a few minutes to rehydrate, like that junk at the grocery store, but better. It is easier to transport if needed, bugging out or to use for camping than using jars.

[@NewandOldSurvival]

You are not wrong, Debreena! 😅 Thanks for watching!

[@emilyharris2566]

Binge watching your videos as I’m new to canning & excited to add it to our checklist of homestead hobbies & skills. May I ask approx how long the rice will be good for after canning?

[@NewandOldSurvival]

Hi Emily! I appreciate you watching. The rice is still being eaten. The color, texture, and taste is still wonderful ! Same batch! :)

[@trishgage9288]

@Emily Harris Thank you for asking that question. I was curious, too.

[@barbaramccune9383]

Will this work on parboiled rice

[@NewandOldSurvival]

Sure will, Barbara.

[@barbaramccune9383]

Thank you

[@svernwarunos546]

You feel that crackling in the air ? It'll develop within a couple of weeks, i hope and pray we are all ready. Lord let your light guide and protect us against those who seek our destruction.

[@NewandOldSurvival]

Amen and amen!

[@jenbrazell7301]

Yes.Jesus will soon to return.make sure you following Jesus not men nor celebrating holloween valintines dec 25 thanksgiving or any other man made holidays.dec not Jesus bday.easter is also pegan just like the rest of them.the day Jesus was resurrected is the first which is Sunday but pegan and goverment mixed easter which is a pegan god.the bunny and candy and eggs created by pegans.roman papcy which is -francis. I dont say pope it means father.he has change times and laws.one is he changed the Sabbath from the 7th day to the first day. Thay why we follow God rules.men are for lawlessness.

[@Mickey-jn8hz]

The bag said not to rinse?

[@NewandOldSurvival]

In my case, Mickey, it did not make any difference either way. Thanks for watching! :-)

[@carolstraquadine3608]

The manual says to use 8 cups of water, not 4. I’m wondering if anything changes if you add the correct amount of water?

[@NewandOldSurvival]

Wow. That's the first time I've heard to add 8 cups. My original booklet said to add 4 cups, then I heard they changed it to 6, now 8? I don't think it would change the process other than taking longer to heat the water to temp. Thanks for the heads up Carol!

[@cryptocarol3723]

@@NewandOldSurvival no idea but crazy that they keep on changing their own instructions. I love my unit!

[@kjkernSerendipity]

Can I ask is the 20 minute processing time the same if using a pressure canner on the stove? I'm not familiar with electric versions.

[@NewandOldSurvival]

@@kjkernSerendipity I would think so. I wouldn't bother with venting, since you're using it to cook and not can. I'd be curious if anyone else has already tried the method you mention. Maybe they'll respond.

[@mitch5077]

Can you add oil to your rice prior to initial cook?

[@NewandOldSurvival]

I don't see why not, Mitch.

[@mitch5077]

@@NewandOldSurvival Just got to think the rice wouldn't clump.

[@NewandOldSurvival]

@@mitch5077 I'll have to try that. I might use clarified butter or ghee.

[@auntdayskitchen6315]

The first video I saw where someone was canning rice was Homestead heart and safety wise. I don’t see how it could be any different than beans.

[@tatianahernandez9637]

Can you canned sugar safe way please???

[@NewandOldSurvival]

Canning sugar would be best by using either oxygen absorbers or a vacuum sealer. Heat would cause sugar to become a giant bar of piloncillo. Thank you for watching, Tatiana!

[@sarahspencer3737]

I'm not sure i would add an oxygen absorber for Sugar.. because wouldn't that make it into a hard brick?? Just thinking out loud lol

[@NewandOldSurvival]

@@sarahspencer3737 I believe that moisture and heat is what makes sugar lump, but I could be wrong.

[@Jesusismyeverlastinghope]

Is it necessary to have the rice sit over night in the fridge? What is the reason for that, do you know?

[@NewandOldSurvival]

I think it's to let it firm up a bit.

[@Jesusismyeverlastinghope]

@@NewandOldSurvival ok, thank you. I've added rice to my canning to do list. I've just learned how to can this last spring and it's been a great journey so far. I've canned chicken pot pie filling, beef stew, beef stroganoff, green chili gravy with beef, potatoe & ham soup, milk, butter, jam, syrup, dry potatoes from your videos, burritos in a jar and still a long wish list to go! My only regret is that I didn't do this years ago.

[@evekealty5775]

Why refrigerate it?

[@NewandOldSurvival]

@@evekealty5775 I think it helps to pull away extra moisture.

[@lizr4471]

hi...new canner here got 23quart presto what pressure do i use for rice when canning please?

[@NewandOldSurvival]

It depends on your altitude. First, Google your altitude for your location, then Google the proper weight for pressure canning at that altitude. I hope this helps, Liz.

[@lizr4471]

@@NewandOldSurvival thanks i will do this...very excited to try some of your recipies. can we do the same for mushy peas?

[@NewandOldSurvival]

@@lizr4471 I haven't tried those, Liz.

[@lizr4471]

@@NewandOldSurvival i will dried soak peas are cheap so will have a go

[@micheletanis9973]

Can I can dry rice?

[@NewandOldSurvival]

I think it's better to use jars with an oxygen absorber or mylar, Michele. Sometimes, there is still enough moisture in the rice that can cause the canned jars to sweat.

[@micheletanis9973]

So put rice in jar, add absorber, hot lid and screw down ring?

[@NewandOldSurvival]

@@micheletanis9973 you are correct! 😀

[@katlee4948]

I just freeze mine spanish rice ,plain rice, cooked spaghetti with sauce , spaghetti sauce with meat , sloppy joes , vegetable soup , mac and cheese in 12 ounce containers that way if everybody wants something differant or a fast lunch or dinner. Chili , tocco chili , salsa chilie , salsa spegheiie sauce , stuffed pepper for one 😂 , rice and chicken or rice and hamburger for sick pets heat no having to cook it thaw heat 😊

[@amieinnovascotia3237]

I just found your channel. Since it’s now nearing two years later, how did your rice make out? Another thing: to get it to a consistency to eat, do you need to add more liquid and heat in a saucepan on the stove or can it be done in a microwave?

[@NewandOldSurvival]

I do like to add about 1 tablespoon of water to the rice in a covered bowl, and a microwave or stove top will work just fine. Also, I just tried a jar from that same batch, and it tasted no different, Aime. Glad you found the channel! 😀

[@amieinnovascotia3237]

@@NewandOldSurvival : So am I. Since seeing this video, I’ve bottled 12 pints of white rice and opened 1 to “test” it. Is it possible, it’s better bottled than it was fresh? I fully cooked mine on the stove top: twice as much water as rice - 1:2 - and slowly cooked covered until the “holes” dotted the top of the rice. Then I dumped it out on a parchment lined pastry rack (huge things that fit the ovens of my Garland restaurant stove) and spread it around to cool. I just broke up any clumps, removed from the fridge and put it in a Pyrex 8 cup in the microwave to warm up and bottled it. I have an Instant Pot Max - the one with the canning function that displays the internal operating temperature changing instantly (just in case you were going to tell me it’s not “approved” and, therefore, all the food I’ve bottled in it is unsafe). Maxi doesn’t start the countdown til the temperature is 244F and then climbs to a full 250F immediately. Anyway, enough of your time and just want to say I love your channel and you have shown me exactly how to can rice. Best wishes and look forward to watching the rest of your videos (bi ge watching I think it’s called). Best wishes.

[@kfl611]

@@amieinnovascotia3237 I've seen a lot of videos where people say they have been canning 'unapproved' foods for years with no ill effects. I remember as a child in the 1960's people used to can in a shallow pan, with some water in it, in the oven, with the jar laid on its side. No one died from that as far as I ever heard. No one now hardly cans like that any more - the old fashioned oven method.

[@amieinnovascotia3237]

@@kfl611 : Where I am, no one cans anything although now and again I see ads on FB Marketplace or Kijiji from people looking to buy second hand canners. I’ve had mine 50 years or so and in all that time, I’ve never known one person or even heard of one person who canned anything using a PC. Some people made jams, jellies, and pickles back in the days my friends and I considered ourselves “hippy chicks” but that was about it. I’ve got the husband of one of my friends canning away something several times a week.

[@wandagordon8563]

Definitely try this. I tried another utube posters recipe and the rice came out so mushy it was disgusting. This will be my project this week.

[@NewandOldSurvival]

I normally have to add a TBSP or 2 of water to a covered pot to bring this recipe to my desired level of "mushyness", Wanda. Let me know what ya think!

[@wandagordon8563]

@@NewandOldSurvival so I had to improvise. I didn't have long grain, but I had parboiled. I don't have electric pressure cooker, but I have regular pressure cooker. I cooked 3 cups parboiled rice with 3 cups water, which i washed to get out most of the starch, in pressure cooker for 3 min, no venting. Let stand for 10 min. It came out nicely cooked and not too clumpy. I refrigerated it for 8 hrs. It had a nice crumbly but cooked texture. Filled 7 pint jars, pressure canned for 20min. I must say, it came out very nice, perfectly cooked, not mushy and over cooked. Perfect consistency for fried rice, rice bowls, and rice pudding.

[@wandagordon8563]

Yes, will probably add a tbsp of water or 2 to generate some moisture when reheating.

[@NewandOldSurvival]

@@wandagordon8563 That's wonderful!

[@danstone8783]

Some say hereon yt that no grains including rice should ever be canned. What is the truth?

[@NewandOldSurvival]

Well, Dan, I went and done it, kept it on the shelf for a year, re-opened it, and ate it. Here I am tellin' you about it. That's all I'll say about that. I can recommend it, but each person has to make up their own mind, I reckon.

[@danstone8783]

@@NewandOldSurvival Thank you for your quick reply. I am always looking to learn more things to can.

[@NewandOldSurvival]

@@danstone8783 I hope to keep supplying the need, brother! I appreciate your support!

[@iztherelife1340]

I'm of the mindset if FDA doesn't approve it, it's probably good for us

[@melissamoves8355]

Good morning I'm officially a rebel now following your method canning rice. I was so excited came out fantastic thank you for this video! I did post pics to a FB canning group and had a ton of questions going to send the traffic your way. I do have one question for you can this be water bathed canned? If so how long would you water bath?

[@NewandOldSurvival]

I'm so happy you enjoyed the rice, and for sending the traffic!! 😃 I've never tried to water bath this recipe, so I really can't offer any guidance. Happy canning!! 😊

[@justachick3114]

Im wondering about the method of lightly frying the uncooked rice before parboiling it. That would leave it with a coating of oil or ghee surrounding each grain and might address the sticking. Also I really like adding wild rice to rice for texture and it doesnt add any time to the cook time so you could actually add different kinds of rice together to add texture, colour and taste to your jars as well. And you could even add some bouillon or spices to the water or just the jars too. Some plain so you can add it to soup and some spiced up. hmmm maybe Im not a boring cook after all! hahahaha Hey has anyone tried to come up with a way to jar up the old fashioned rice pudding yet? Id love to be able to have the kind with egg and raisins in it! I've jarred up cream and milk and even chocolate milk and it worked out fine so why not old fashioned rice pudding? I guess Ill just have to give it a try too! I was just given 3 2liter containers of eggnog and Im going to try jarring one of them tonight. I am part of Extreme Homesteaders fb group and Ill post the results there if you want to check in and see if it was successful. Here's the link if you want to have a look. I hope that's ok with you? If not let me know and Ill take it off. facebook.com/groups/728644884412660

[@dondiego124]

That's how Mexican rice is made, slightly toasted in oil then boiled in chicken broth tomato sauce and with the onion and garlic salt. It can be sticky sometimes too

[@sheilarogers3448]

Why not dehydrate after cooking then canning it

[@NewandOldSurvival]

It's easier for me just to buy instant rice. Canning ready to eat rice is heat then eat.

[@corinnesmedes8686]

Thanks for sharing, was looking for something like this, did I miss it, how do you prepare it when you need it? Reheat with how much water? Thank you !

[@NewandOldSurvival]

No water needed, Corinne, just heat and eat! Thanks for watching!

[@corinnesmedes8686]

@@NewandOldSurvival Thank you so much, may you have a blessed day. Corinne

[@bfree6521]

Another channel says the parboiled rice works best.

[@NewandOldSurvival]

I enjoy homestead hearts way as an alternative, B Free. Have a great day! 🙂

[@laurapollreisz491]

I'm not gutsy enough to do this, lots of red flags. Also you opened your lid with your hand, scary. God bless

[@NewandOldSurvival]

I have strong hands, Laura. Thanks for watching! 😁

[@kelliwiemers6445]

I open comercially canned jars with my hands. I can hear the seal opening just like in the video here.

[@jacquelines3685]

@@kelliwiemers6445 EXACTLY!!! We can hear the seal!!🙄 It's sealed tight!

[@trishgage9288]

I wish my hands were strong enough to pop the tops like you did! I wouldn't have to worry about damaging them with a "church key", and then could re-use them. I guess I'll just have to ask you come over whenever I need my top popped. LOL! 😉

[@NewandOldSurvival]

Lol 😆

[@robertwade1273]

Also, liquid is needed in the jar to help transfer heat to the center. What will happen is the center of the jar never reaches hot enough temperatures to kill all the bacteria. Also the Nesco canner failed all the tests the university's use to test canners and it is NOT approved to can foods in .....

[@NewandOldSurvival]

Thank you for watching and commenting, Robert.

[@kelliwiemers6445]

Hi, Robert! I'm going to link to 2 videos for you to peruse. The first is to a University professor who used the commercial data recorders to test the Nesco canner. She shows her results that the machine printed out. It's here : kzbin.info/www/bejne/pqfKep6hrL6CbdE The second I'll come back and edit this reply to attach as I forgot to copy the link. It's a video about why the University of Utah's testing of 3 different canners was faulty. It'll be inserted here: kzbin.info/www/bejne/hHnCdGhtaZqkrac As far as the middle not getting hot enough I don't have a comment about that because I don't know. But I thought you'd be interested in the canner videos.

[@janetbrown3349]

Look closer at the data - the Nesco/Carey canner passed every test.