Sealing Canning Jars Hot Water Bath

How to vacuum seal mason jars without a vacuum sealer using the hot water bath method.

[@MrAjusog]

THANK YOU THANK YOU THANK YOU..... for not talking on and on and on like most of the other videos. Simple and to the point, us dudes don't do well with all the little side stories and sewing circle conversations that turn a 5 minute instructional video into a 1 hr conversation. You did a great video, you edited for time and your explanations were very clear, thank you for keeping it simple! You rock.....

[@cingkobra5113]

Damn bruh longggg ass fuckin comment just say you glad the videos good

[@austinshipley0]

Im with you on that my guy this is the only 10mins or less video i found everything else is like 20mins

[@RaraAvis1138]

Right?? Quick and consice. I just needed wanted the basics and got. Very much appreciated💗💗

[@jeffarp7409]

My mom told me that when you get your jars done in the hot bath that when you take them out and sit them on the table, she says to turn them upside down, this lets the hot liquid touch the seal on the lid this ensures your jars will seal very well. I have done it like this for years and I have never had a jar to not seal. Hope this helps God bless.

[@saturnlight939]

Thanks

[@celaena.celeste]

I’m going to try this right now! Thanks!

[@celaena.celeste]

I tried it and it worked!!! Thank you! ❤❤❤

[@jeffarp7409]

@@celaena.celeste your welcome. 😊

[@johnbryan2414]

I'm going to try this slowly with jelly that has cooled but didn't seal

[@billadams8521]

Oh thank you so much, that worked like a charm hun. I sealed them 3 times, but how you explain it in detail was better then all the rest. I knew a woman with a Southern drawl would have a clue. Amen

[@jacquelinemanzano9328]

Many thanks to you for the well illustrated instructions on water bath canning. You explained all the fine details in just 5 minutes.

[@MistyBlueJudah]

I have watched canning videos for years now and you explained this the best to me and right on time.

[@wildwoodsandhomestead]

The EASIEST canning tutorial I’ve been able to find, thank you!

[@lexthebored8122]

Thank you so much for this video. I’ve been trying to look into canning for a while now and no matter what I type in the search bar I always end up having to watch videos that are 80% bsing and when it does get to the canning part they end up using expensive canning equipment (which I cannot afford). This video was simple, to the point, and -the best part- the old fashioned way without canners or pressure pots!

[@meanbean98]

Hallelujah!!!!!! finally someone actually showing what to look for ... you should rename this video what to look check for when canning sauce or how to make sure you have a good seal heck u have no idea how many videos ive watched and couldnt find one that showed what you did thanks so much your the best!

[@Gyppor]

Best explanation I've seen yet. It sounds like the lids act as a one way valve, letting air and steam out but not back in? That certainly explains why you only put lids on fingertip tight, otherwise I can see them being too tight to allow air out!

[@williamtrent8244]

But I thought she said "close as tightly as you can" and that was at the beginning?

[@skillmanhomestead5780]

you don't want to tighten the lids too tight, because that can prevent air from escaping and you'll see your lids "buckle" up sometimes. Just a loose twist to keep the lid on, so the most air can escape. You do not have to insert anything in the bottom if you are slowly bringing the water to a boil with jars in place. But if you have a rolling boil and are inserting jars, you need a rack at the bottom. Also yes, you can reuse the lids if they still seal- why not. You can even reuse jars from the store- I have done with no problem. Always wait until completely cooled before testing the bounce of the lid, as you can make the lid wiggle loose if you start pushing down on it while hot.

[@j7ndominica051]

Have tigthly closed jars been known to blow? I'm afraid of this. I know that regular twist-off lids don't keep pressure if I put hot water inside and shake. But I've not tried it with the long treads that are more secure.

[@Aonexia]

You know something... It's amazing how naturally beautiful you are without even trying to be beautiful. Another helpful video and thank you for teaching us all!

[@joequillun7790]

There are songs written about your blue eyes, but I'll bet it's already been mentioned. Stunning. (Oh yeah, I came here for your explaination, but was rewarded with a bonus. Your eyes. Thanks for posting.)

[@jeffreydoctolero2679]

Thanks for sharing, I just started a business and got a few complaints regarding the leak of our product. This is a life saver!

[@RaJo6697]

I've watched a lot of your videos. You have a good way of explaining things to people.

[@SurvivalHT]

+Roger Pollard thanks :) 👍🏻

[@keithcappell7584]

Now THIS is how a tutorial video should be done. Thank you so very much for this. I'm in the process of purchasing mylar bags and dry goods for long term storage, that and also filtration straws and filtration systems for potable water. I highly recommend for all to prepare, if even in a likelyhood of a natural disaster or perhaps a food shortage. My grandparents lived through the depression, they had a roomful of edible canned goods, mostly greenbeans cooked in bacon grease and bits of bacon, soooo good.

[@austinshipley0]

Thank you for being like the only person to know how to explain this process and show how its done in less than 6mins... seriously like every other one i can find is 20mins long and full of useless info like i looked this up for specificly this

[@sandracarpenter4195]

I'm glad I found this video. I've not canned anything in years. I forgot alot. Thank you

[@keithmounts1305]

My wife and I are finishing up canning homemade salsa, for the 1st time. First time for both. So far so good, but we needed to lookup the final steps in sealing properly. Found your video and it helped us turn the corner and complete this project. Thank you very much. Also, you have beautiful skin, wow! 😉

[@BornRandy62]

I use a spacer in the bottom of the waterbath pot. people get all caught up on names of specific equipment. it just needs to be something that holds the bottom of the jar up and off of the pan bottom. I have used the supplied wire trivet but I have also used a bunch of bands tied together and also a bath towel in the bottom of a pressure canner. more emphases needs to be placed on leave the jar alone until it is cold. getting happy about mashing your finger on the top of the lid before it seals is a awesome way to make sure that it never does. when you flex it you move the sealing surface around. zeros out any progress that might have been made inside of the jar.

[@SurvivalHT]

Good points

[@naleyscott65]

Is it true that you can use lids only once when you do this process?

[@BornRandy62]

Naley Scott this is her video but I will give a quick answer. The general answer is yes. the disposable metal canning lids that you find being sold at the grocery are meant to be used one time only. There is a special order version of lids that can be reused but you have to buy the specialty item. Those are called tattletale lids or tattler lids. They look different and are used differently too.

[@cjd5255]

Very confusing how some people use a pressure cooker, some use hot baths and others do it in ovens. After much reading it says that Ball and Kerr are not oven safe. But that is the brand I see most using for pressure canning. Am I wrong or right 🤔 Confusing to a beginner. Ty to both!

[@BornRandy62]

@@cjd5255 on oven at it's lowest setting emits more heat externally so yes not oven safe. With water bath or pressure cooking the jar is surrounded by water and is brought up to temperature and lowered in temperature in a slower controlled manner . It will not shatter the glass if directions are followed. The USDA has volumes of research for the safe preservation of food. Follow those directions and you will be set. Don't follow those directions and face the real possibility of spoiled food or worse a food borne illness. With an oven the temperature can change too quickly for the glass to survive intact. If you want to use glass in the oven make sure it is borosilicate glass. It is marketed in specific brand names and in generics for discount brands.

[@tamrahoushel780]

Awesome video, and to the point. I have sat for hours watching videos and more or less being scared against canning. Your teaching is basically like my grandmother taught me. Make sure you have sterile supplies, pack just about any recipe in a jar, cover with hot water over the tops of the lids and boil! My problem that I quit canning is because I have a flat top stove. Do you have a video to help me start canning again using a flat top stove?

[@lolam.9291]

Love the simplicity of your canning technique. Thank you!!!

[@tmt3253]

Thank you....this been the best of so many videos,,about sealing...I'm a newbie,,so I'm trying to learn right

[@annajoseparrilla8835]

I’m finding this 8 yes after you posted and I’m thankful- you stuck to the facts cLear and simple - thank you

[@americanbluejacket209]

GREAT VIDEO ! I've been dry canning and I've worked my way up to hot water bath canning. You explained some things that made sense and that I have never heard before. Being new at this, I found out that it's really fun and practical too. I'm Subscribing !

[@monicag84]

EXCELLENT tutorial! Super easy instructions & very understandable! Thank you!! 😊

[@purplefetus3]

Great video; very informative! I have two questions: 1. How long do you wait when you see bubbles coming out from under the lid? What happens if you wait too long? 2. How long do you think this vacuum suction will preserve the food?

[@TheTooGrayson]

Idk

[@felicia6383]

Look at the time on her stove to give you a rough estimate for these size jars. See the time she put them in and took them out. Notice she turns off the heat as she is taking them out. That may or may not matter

[@melissasmomglam]

Thank you!! Most videos end once the cans are cooling, which doesn’t help beginners 😂😂 Have been looking and looking for a video like this!! You should tell your viewers to like your videos to get them higher in the KZbin algorithm. Just an idea but you’re kicking butt!! I’m a new subscriber now!! Thank you!!

[@remo687]

4:10 You said you did that jar a few days earlier. I thought you are supposed to leave the ring on overnight and them remove them before actually storing to prevent breaking the lid-seal or to prevent forming a "false seal"?

[@w_ulf]

Thanks. All your vids are great and informative. Great-grandma would be proud of your skills. Keep up the good work!

[@felicia6383]

Thank you so much I don't have canning pot thus helps so much. I do dry goods in mason jars and mylar bags but haven't done anything else.

[@micz72]

Hi just a tip for other people, I didn't have a pan deep enough to cover the lids so I put the jars in upside down and it worked!

[@cindygere]

I want to can my bone broth. Every video I watched used a pressure cooker. Then I found you!!! Thank you😃

[@cheriedeveraux377]

So I am new to canning, but everything else I've read or watched since canning my salsa based off your instructions has stressed bringing the water to a rolling boil when water bathing for the purpose of killing bacteria. So far your video and information is the only one I've run across that is not stressing a rolling boil. I did make sure my jars and lids were sterilized and that they and my salsa were hot when pouring the salsa into the jars prior to bathing them, but following your instructions and not bringing the water to a rolling boil now has me concerned as to whether or not my salsa will be unsafe if not eaten right away. What's your reason for not bringing the water to a rolling boil?

[@Stefaneedee]

Great video. I was taught to never tilt the jars when taking them out in case of breakage or loss of liquid from the jar. Ever had that problem? Also, you're not supposed to store them with the rings still on. That way if you didn't get a proper seal the lid will come off and you won't eat the contents

[@RubberWilbur]

Oh darn!!! When you said "hot water bath" I didn't know you were talking about jars.

[@harmyjim2]

Excellent. Best canning video I've watched, I may have the confidence to start my own canning. Thanks.

[@JohnLucas-vg6bj]

Fantastic. This helped me on my first canning

[@m1ssd1tz]

I have a garden full of jalepenos, tomatoes, cucs, and red chili peppers. I understand the canning method and sterilizing the jars and the water bath. Since will be my first time, I am unsure how full to make the jars. any tips? Or do you have other videos?

[@fmed2412]

OMG simple and straightforward to the point. Thank you thank you thank you!!!

[@stacey021375]

I’m going to make fig preserves and can them for the first time tomorrow. Thanks for the tutorial.

[@cristinaenriquezart]

Thank you! If the contents of the jar expand, how much product should I fill the jar with prior to the “hot bath”? To the rim or less than that?

[@tarad5547]

Thank you. Very nice to know you can re do a water bath if it didn’t seal. THANK YOU for that info!

[@KarlKnutson0615]

You are a good teacher. Thank you.

[@theadventuresofembrunguy2825]

I am new to canning. Should you do this even if your food is cold to begin with such as Salsa or Peanut Butter? Will boiling the jar affect the food? Thanks very much. I enjoyed your video.

[@sernani99]

Hi, on a video that has no edited and out yet as of September 2024 you mentioned that it takes 3 hours of boiling, which one I am supposed to follow? I did make the 4 burner stove with the blocks, looks good.

[@SurvivalHT]

3 hours for meats. Things like jellies and pickles much shorter

[@sernani99]

@@SurvivalHT thank you and blessings.

[@VanessseXY69]

Do you wait until whatever you want to put in the jar is cool before you put it in it or you can fill your jars with hot liquid ? Thanks

[@mattsfire5032]

This video was great and simple! no unneeded bs. I loved it!

[@bluphoenix9384]

Thank you, this is my first time making chutneys and I don't have a rack for the pan, it's helped so much 🤗

[@kazvswild]

Thanks you so much for this video. I've never canned but thought the only was to seal them was with a pressure cooker.

[@berniceboudreau292]

Great easy to follow video!!!Thank you!

[@SherrieB7979]

Yeah I think I learned the hard way. I put the jars in the canner, but it was boiling, and one broke. I think I was allowing my canner to get way way too hot. Thanks for doing this video I will do it differently next time.

[@pietravanderlinden2690]

Thank you. God bless. So, I can make my eg pork and beans and can them this way? And wouldn't require a pressure canner. Pls advice

[@ManuelRamirez-dq7cv]

Thanks again for the info, I truly marvel at the way you do these things!!! Learning so much from you. Many blessings

[@cannabis1490]

Thank you! Detailed and to the point! Great video!🇯🇲💯

[@2letters2words]

Thank you. I've been looking for a simple and clear explanation. You are appreciated.

[@midtennprepper6200]

very well explained short and sweet and to the point

[@yanjijay6752]

Thnx just wondering do you let them sit upside down to or no thnx

[@shakilakhan4350]

Thank you for showing the easiest way to can!

[@luzdeluna7386]

Thank you! Right to the point. Exactly the info I needed. ❤

[@Skibidi1909]

will this work for if the content contains oil? will the water go inside the bottle? or will moist build up insde

[@bigmikefrompa.3063]

Great video! How hot do you need water to be?,for this to work? My Dad canned beef from store,tryed twice but said they wouldn't seal.I know you don't want water to hot or it breaks the jars,but how hot does it need to be? Dad is afraid to use pressure cooker,he says they blow up,my grams never did.Thank you,you got new sub

[@shelleypenn7577]

That was really good. I noticed you didn’t use a rack which was a trip. 🧡

[@SouthShoreChevyV]

THANK YOU FOR THESE GREAT TIPS!!! LIFE SAVING!!!

[@adelatejeda6114]

So does it matter what temp your jam, soup or whatever is before you put it in the jar and dip it in water to boil? For exampl what I mean is if you just did make the soup and it's just under boiling temp still is it okay to start that way or do you have to let it cool first than put it in the hot bath to reheat?

[@MarcelFromThatTVshow]

I’m storing fresh juice... will this method cook my juice and change it?

[@ImeiHsu]

Thanks for the video. Clear and easy to follow instructions.

[@U2Bjunky]

Thanks for the helpful video!! I have a few questions.. My jars are taller than any pots I have... Will it make any difference if I lay the jars down on the side? Should the jars be filled completely? Hope to hear from you. Thanks again!!

[@MrJoshcc600]

if you lay them you'll loose whatever you have inside instead of the air at the top of the jar, maybe even have your stuff diluted by your water boil but if they seal is probably ok but not the best

[@wapper7777]

Thanks for the short and to the point video, this info is hard to find

[@ccorfield2243]

Thank you for a simple succinct instruction. Not easy to find.

[@michswags]

Thanks for a great vid...I always need to get back to basics...cause I don't can regularly...I use something beneath the jars cause I don't want the jars to break....

[@Voltomess]

I know that video is old but maybe you'll answer my question. Is that lid have like 2 pieces?? because I have 12 jars and they have that kind of lids and i was planning to can a pork meat for the first time BUT i was afraid that the water will go inside the jar because that 2 pc lid I thought this kind of jar is not good for meat canning . Sorry I'm a guy who doesn't know anything about canning i just wanted to make a yummy meat that ii can keep in the fridge and be able to eat it after 3 months. ( I have no clue how long they're good if not opened). Anyway thanks for a nice lesson about canning.

[@kallisto3217]

How long time the food inside those canned jars will last while being safe to eat? and can u can sardines with this method without a pressure canner..just hot water bath?

[@somewheretheheartis]

Will this method work if I reuse something like my store bought pickle jars filled with dry goods?

[@christinetao192]

when you boil the mason jars, would the content inside the mason jar( if it's a liquid) be leaking out?

[@1loveisraelites848]

if im canning things that are still hot should i still put cold water to seal them? or should i put hot water since the jars are hot? new to canning here

[@susanlopez7070]

Can i put the hot jam in bottle and do this process immediately? or does the jam have to cool down first?

[@AntificationAdam]

I will definitely use this method for some jam I plan to make in a few months time. You are very pretty might I say, stunning eyes :)

[@aaronjoseph7573]

I love this video! but 4:58 had me cracking up out loud lol :) Good job!

[@ms.sturry684]

Can you use this method to can veggie soup? I keep seeing everyone doing tomatoes..but not veggies...thanks

[@romoc0p]

Does the heat of the water on the jar effect the taste or texture or anything of what's inside?

[@MrJoshcc600]

yes your essentially slightly cooking the ingredients, is why our home made pickles and all will never be as crisp as high quality store bought

[@amikanamkok5191]

The way you tell how to do it make me understand,thx

[@jake750ifty]

This seems time consuming especially if you are sealing a lot pf jars. Btw, my grandmother's preserves had wax on the top. How does that work?

[@Groovyman-je6yb]

I am new to canning, and have started with rice and beans. After cleaning the jars in the oven, I fill with food, then heat at 225F for about an hour to kill and bugs, no lids on. When I take them out of the oven, and put the lids on and screw the rings, they all pop sealed within 20 minutes, the center circle going down. Is that sealed properly? Thanks

[@SurvivalHT]

Low acid foods need to be pressure sealed in a pressure cooker.

[@sandangels73]

Your talking about dry preservation right? If so then yes if they pop down and stay down they are sealed. You can not use that method on wet foods, only dried foods. Keep in mind that when you dry can you lose a certain amount of nutritional value when heat is applied. If that is something you might be concerned about, you might consider using oxygen absorbers and a vacuum sealer with a jar attachment. The combination should hive you a very tight seal without sacrificing the nutritional value. If you ever wet can (pressure canning or water bath method for non-dried foods) make sure you don't can grains such as rice, barley, etc. Grains and pastas are not recommended for wet canning, but can be dry canned.

[@sandangels73]

+Sand Angels Also, when you dry can, do not use water in the process because it will cause moisture to get into your jars and could spoil your dried foods.

[@Pop_Shepski]

I just might be deranged but I didn't have a deep enough pot to do this so I put the jar in upside down, and now the lid don't click. Pls respond if this is wrong and I'm going to die

[@kf9346]

Is there a risk of cooking the food inside the jars when you go through the hot water bath process?

[@alsparker7761]

will this method work with cold produce, I.E. if I purchase a large container of pickled produce then re can them into smaller jars for keeping?

[@Boogeyman30]

Will boiling the jam inside the jar and cooling it affects the spoilage of the jam? Thank you.

[@SurvivalHT]

No it won’t. The contents or still hot from processing when you seal the jar

[@Boogeyman30]

@@SurvivalHT meaning. Before the jam cools down.. I need to heat them up to avoid spoilage? Am i right? Sorry..

[@JohnMarkey-r4b]

Is it ok to do this with something like flour in the jars?

[@rasil4u]

Thanks so much as this will be my first time preserving/canning. Hope it all works.

[@BarbaraWilson-gs2cs]

Dp you have to have wax on the jar lids? I'm new to this whole gardening and canning thing. Don't come for me lol

[@SurvivalHT]

No

[@michaelbooher612]

Thanx a million.very informative and exactly what i was trying to do How Awesome !

[@alletasmith2639]

What if some of my muscadines are not all the way ripe, is it ok if I mix them together? Need to know ASAP please. Thank you

[@momsgreenhouse9306]

Curious, what is in your jars? Also, was wondering if you can do yellow squash this way? I know you have to add acidity, but can it be lemon juice instead of vinegar and how much? I don't want my product tasting like vinegar unless it's pickles.

[@MyBigThing2010]

Buy a cookbook for crying out loud. Is your Google broken? How does a free content creator owe you personalized tech support for your individual project? Sheesh....some people

[@knightnoah7]

What if your contents are heat sensitive? How do you make your jar air-tight?

[@kimberlyredman9436]

Do you need to turn the jars upside down to cool

[@SurvivalHT]

No

[@SP-xr2do]

Thanks for this. The only comment I have is that I wish you had shown what the tops looked like when they were done.

[@justincooper1626]

Thank you so much for this video. I have been wondering how to do this for ages.

[@iwar4him]

Tried it didnt work. Do you just start over with them?

[@romoc0p]

And does it matter how full these jars are? I mean is it possible to potentially fill a jar too much so that this method isn't possible or isn't preferable?

[@MrJoshcc600]

too full and you loose your brine and may interfere with the wax seal. If your lids still pop and stay your ok

[@lloydtapia3989]

Man I was looking for videos how to seal my weed.Not only was your video helpful but Woah You are a very attractive woman thumbs up.