Step-By-Step Guide To Water Bath Canning (Pickled Beans)- AnOregonCottage.com

[@Dana-dv6vl]

Thank you for making a simple concise guide for us beginners.

[@AnOregonCottage]

Glad it was helpful!

[@rcala1980]

I just discovered what water bath canning is. It’s opened up a whole new world for me. Thanks for the tutorial!

[@AnOregonCottage]

Glad it was helpful!

[@gigishepherd.lgmshepherd1977]

Very good presentation. I did alot of canning while getting to be a stay at home mom for about 20 years. Then went back to work full-time. I started canning less & less. I retired early but know I'm ready to garden again this coming spring. So brushing up on my techniques. This was very informative & easy to follow. Thank you giving such a simple but very complete step by step video. I'll be checking out some of your other videos. Thank you again & God bless. Hope you have a wonderful up & coming New year.

[@AnOregonCottage]

Thank you so much - so glad this was helpful for you (and congrats on retiring and getting to garden again!).

[@GaiaCarney]

Jami from AnOregonCottage, you’ve saved me again 🕊 I’ve made pear butter but needed . . . encouragement for the water bath! SUCCESS! I love your whole wheat rolls video, too! Delicious 😋

[@AnOregonCottage]

Oh, I'm so glad to have helped!! Yum - I love pear butter. 😀

[@cheyennewagner4165]

I have been searching all day for a good canning video and this has been the best yet! Thank you!

[@AnOregonCottage]

Awesome! Thank you!

[@ashleyfegan2612]

I'm brand new to canning. I haven't actually canned anything yet. Just reading up on it! This was very helpful.

[@AnOregonCottage]

I'm glad to know this was helpful! The only thing to know for sure is the things it's okay to water bath can like this (higher acid foods like the pickled beans I'm making, or any pickled food, or jams, tomato products, and chutneys) vs. the things that need to be pressure canned (low acid plain beans, corn, etc.).

[@Popehousedesign]

Thank you so much for this simple straightforward video about canning!

[@AnOregonCottage]

You are so welcome!

[@NgileKamba]

This video has been so wonderful. I can now can at home stress free

[@hilaryblack381]

Great video, I am canning for the first time today and this video is clear and concise!

[@AnOregonCottage]

Hope you had fun canning - I'm glad this was helpful!

[@erinann2371]

I am going to learn to can this year! Thanks for the great instructional video. Subscribed.

[@AnOregonCottage]

Yay! And thanks for the sub!

[@staciegulizia4144]

Thank you so much for this information! You explained the process so clearly in an easy to understand format. Exactly what I needed!

[@AnOregonCottage]

Glad it was helpful!

[@ellenj8896]

Well done vid, and the fact that you keep it simple is perfect for beginners like me. Thanks so much!

[@AnOregonCottage]

Glad it was helpful!

[@carolinebarley]

So many helpful rules of thumb in here! Like specifically saying 1" ABOVE the jars (took me forever to find if it was 1" above the bottom or what). And a rolling boil "but not so much the jars knock together" and the example of your electric stove. Most people say something like "put it on 8" lol whatever that means

[@AnOregonCottage]

So glad this was helpful!

[@ohioladybug7390]

I use my pressure canner to water bath. I use the same lid but don’t lock it down. Saves a lot of space and leaves more room for filled jars 👏🏻

[@AnOregonCottage]

Great idea!

[@TomlinsTE]

Thank you, I was watching a few videos trying to figure out why nobody does that. I guess someone does. I’ll give it a try before buying another bulky pot.

[@EggersnBacon]

Thank you, I found a recipe for pickled green beans for our very first thing to try canning. I was pretty sure we were doing everything right, but it’s always nice to have a video explain it.

[@AnOregonCottage]

Yes - so glad this was helpful!

[@sandrafranco7152]

Where did you find recipes for canning???

[@annebunnie2]

Great video. Straight forward easy to follow explanation!

[@AnOregonCottage]

Thank you so much!

[@sergiot3143]

Thank you for your help, I made your spicy plum jam and it came out awesome! Cheers!

[@AnOregonCottage]

Fantastic!

[@christinej2358]

Thank you for sharing! I’ve canned in the past, but didn’t have much of a garden over the last two years to can anything. This year we have a big garden and I will be canning. I needed some reminders and some updates too. I’m glad to learn I don’t have to keep lids in hot water the entire time. I’m also going to can smaller harvest at a time. Since I’m older now I think it will be easier on me and I won’t get burned out as quick. Thanks again for a great video!

[@AnOregonCottage]

I'm so glad it was helpful, Chris! And I'm with you about canning smaller amounts - I even found a rack that fits in my 12-qt stock pot so I can do smaller batches of things like chutney. It's easier to lift and deal with as well.

[@laurapettenger8176]

Very informative and easy to follow. Thank you 😊

[@shannoncarlson6960]

Thanks for the great video! This is the best canning video I've watched.

[@AnOregonCottage]

Wow, thanks! So glad it was helpful!

[@Gantzz321]

you are not aiming specifically to clean the threaded area on the jar, it's more important to clean the area which makes contact with the lid. Cleaning the threads only ensure you don't have difficulty removing the ring later on. But I save that process for after everything is cooled off. Take the rings off an give the entire jar a good clean then put it back on.

[@rebeccastivers8941]

Do you know if you forgot to buy new lids you can jar up your product and refrigerate and get new lids tomorrow and water bathe? I made a ton of marmalade and forgot the new lids... What to do here.. Help.... 😂

[@Gantzz321]

@@rebeccastivers8941 not sure about that one, because normally the contents have been heated up before canned, and then bathed, the heat helps with the sealing process. In this case with the Marmalades gelatin already being set, I am not sure what reheating it would do to them. I would think the water bath on the next day would need to be a lot longer as well to make up for the contents being cold, which may also ruin the marmalade and just leave you with kool-aid. But all this is just guesswork, I have no clue.

[@theurbanabo]

Great video...videography is quite good! :)

[@AnOregonCottage]

Thanks a lot!

[@lindastrang8703]

"Botulinum spores are very hard to destroy at boiling-water temperatures; the higher the canner temperature, the more easily they are destroyed. Therefore, all low-acid foods should be sterilized at temperatures of 240° to 250°F, attainable with pressure canners operated at 10 to 15 PSIG. PSIG means pounds per square inch of pressure as measured by gauge. The more familiar “PSI” designation is used hereafter in this publication. At temperatures of 240° to 250°F, the time needed to destroy bacteria in low-acid canned food ranges from 20 to 100 minutes. The exact time depends on the kind of food being canned, the way it is packed into jars, and the size of jars. The time needed to safely process low-acid foods in a boiling-water canner ranges from 7 to 11 hours; the time needed to process acid foods in boiling water varies from 5 to 85 minutes." ----- USDA, NIFA Complete Guide to Home Canning page 8

[@AnOregonCottage]

Yes, that's why you use water-bath canning only for high acid foods like pickles, jams, and trusted recipes for tomato products.

[@reginaheineman564]

Sorry family's didn't have pressure canners years ago and they lived without getting sick so don't believe what government says

[@gibsonc22]

@@reginaheineman564 Yeah, people died a lot earlier too.

[@krisragu4685]

Can I use old pasta sauce bottles for this after sterilization? Or should I use mason jar with that vacuum seal top for a perfectly air tight seal? I meant this: Ball 32oz Glass Wide Mouth Mason Jar with Lid and Band

[@AnOregonCottage]

I've seen many old-time canners say they use the old pasta sauce jars successfully, but when I did it is the only time I've had a jar break in the canner (pickles and vinegar everywhere - ugh), so I just don't do it. I've read that the commercial jars aren't made to go through more than one high heat sealing session. Mason jars are so easy to collect from garage sales and thrift stores (off season, especially), so I just add to my collection over time and not worry!

[@Simpletrader36]

Thank you for the great video !

[@AnOregonCottage]

Glad you liked it!

[@marisaqueen6641]

Never did pickled green beans before, but I’ve canned regular green beans and still eating them from 5, 6 years ago. Never heard you had to eat what you canned in a year, unless that’s just for pickled green beans.🤷🏼‍♀️

[@AnOregonCottage]

The lids were guarenteed for 1 year at the time I made this video - now they are good for 18 months, so those are the recommendations I go with. Most things older may not have any safety issues, but the quality may suffer and not be as good as if eaten within the 18 months recommendation.

[@RetroGamerEightyOne]

Very helpful. Thanks!

[@AnOregonCottage]

Glad to help!

[@cathybuhr352]

Thank you so much for this. I remember my mom canned everything when I was little. But she never got the chance to teach me. I know how to freeze but pickles just don't work out frozen.

[@AnOregonCottage]

Glad it was helpful! And you're so right about pickles. :)

[@ladyvirgo013]

Thank You Perfect Tutorial 🌏💙

[@AnOregonCottage]

Happy to help!

[@sw3dishla8rat]

Wonderful video

[@AnOregonCottage]

Many thanks

[@lolaibiss7020]

Great vid!!

[@AnOregonCottage]

Thanks!

[@lookoutmountaingarockhunte1300]

I really enjoyed your video! My wife and I have been canning and gardening for a very long time. But it's been a while since we have canned in this old style canner. I cannot remember how long toucan my yellow summer squash. Can you please help us we cannot find the answer anywhere we have a lot of squash we want to put up for this winter. Thank you in advance!

[@AnOregonCottage]

Unfortunately, you can't can squash or other low acid vegetables in a water bath canner like this. It wouldn't be safe and would allow botulism to grow since it doesn't get hot enough. You need to use a pressure canner. I think you'd be able to find a recipe for that with a pressure canner.

[@sammyrance]

Dope video!

[@AnOregonCottage]

Glad you liked it!

[@suzanne2727]

Is it o.k to can the restaurant can food? We had a garden going but with no rain it kinda went by the way side. Wondering about the canning other cans to try and help myself with the food shortage.

[@AnOregonCottage]

I'm not sure what you mean? What exacting are you wanting to can - food that was made by other people? That wouldn't be safe, since you need tested recipes for water bath canning.

[@AprilHamLincoln22]

Do you blanch the green beans first or put them in the jar raw?

[@AnOregonCottage]

This method of canning can only be used with pickled foods - hopefully that's what you mean (just want to be sure!). And yes, with pickled beans, you put them in raw as they will "cook" as they are processed. :)

[@KKing55]

Thank You for Detailed Instruction~!!!

[@AnOregonCottage]

You are welcome!

[@Hawaiibohntr]

The recipe doesn;t say anything except you can store with water bath canning. So how long for lets say bread and butter pickles? You can eat right away or water bath to keep for couple years... How long do you boil?

[@AnOregonCottage]

This is a general guide to the steps to water bath canning. You need to follow specific recipes that have been developed and tested for what you want to do. In your example, find a recipe from a trusted site for bread and butter pickles and use those ingredients and the time for processing.

[@spiritisalive1]

Can you buy just the canning lids? I have canning lids, I have never canned with them, but say I make homemade dressing. I put my dressing in a mason jar & seal with the lid. The reason why I'm telling you this, is those lids have never been heated other than when washed in a dish washer. Or will even running the lid through a dishwasher ruin the seal? Thank you, I'm new to all of this. 😬

[@AnOregonCottage]

Yes, you can buy just the canning lids in boxes for under $3 for 12. I personally wouldn't use lids that have been used and washed, even if they hadn't been canned because the rubber could've been compromised.

[@missjennemeg1]

Great video. Thanks!

[@AnOregonCottage]

Glad you liked it!

[@lisad.2386]

Great video. Thanks for sharing. 👍

[@AnOregonCottage]

Thanks for watching!

[@lillianweston4267]

Can I waterbath corn Kernels? Do I add lemon or vinegar.

[@AnOregonCottage]

No, corn is a low-acid vegetable and needs to be pressure canned. You can use the water-bath method only with a tested recipe for a corn relish, for example, that calls for the right amount of vinegar.

[@betsyvillalobos1385]

My mother would like to try canning turkey. I have researched and found it is best to cook your turkey first, put the meat in the jars (my mom does quart jars), add a teaspoon of salt, and cover with broth. But I can't find anywhere how long you cook your jars in a water bath canner. Can you tell me how long you cook your jars of turkey in a water bath canner? Thank you.

[@AnOregonCottage]

You absolutely can NOT can meat in a water bath canner!! It must be a pressure canner, and I'm not sure you can even do the large quart jars (it may be too much to get to the needed heat levels). Please, please use a pressure canner and a tested recipe for meat/poultry.

[@bugdog9]

Awesome video....

[@AnOregonCottage]

Thank you so much 😀

[@olusialovesgod9724]

Do I have to use mason jars or can I use regular reused clean jars from previous canned goods?

[@AnOregonCottage]

The recommendation is to use canning jars that have been made for the high heat swings you get with water-bath canning. I know people who take the chance, but I stopped using anything by mason jars after a jar broke in the canner - it was a mess. Not worth it to me, lol.

[@alicewilson5957]

If your water stops boiling during water bathing do you need to start over for another 3 hours?

[@AnOregonCottage]

Hmm, do you mean it just stopped a roiling boil? You should monitor the boil the whole time, but if you adjust it and it stops a hard boil, just adjust it back again to be a gentle hard boil. If the water was left and then totally cooled, then yes, bring it back to a boil and start the timer again. I'm not sure about the 3 hours you refer to - most water bath canning recipes boil for 10 minutes to 50 minutes, never for 3 hours.

[@missjennemeg1]

3:19 what is in the "liquid"? Is it just boiled water? Or vinegar?

[@AnOregonCottage]

It's a vinegar/water combo for pickled vegetables (the only way to process vegetables with the water bath method) - the recipe is linked in the description Always follow a tested recipe when canning!

[@SofiaWagner-f5q]

what happens if I boiled the bands while I boiled the jars and if I did not stir the jam to release air bubbles?

[@AnOregonCottage]

You only need to wash the bands - they do not need to be boiled. You probably don't need to worry about air bubbles with jam - it's dense and doesn't really have any. Bubbles are more a concern with pieces of produce you pour liquid over that would trap air.

[@SouthernBelleReviews]

Thank you !

[@AnOregonCottage]

You're welcome!

[@peasantrule3194]

I'm totally new to canning and going to youtube videos to learn how to do it. I just have a couple questions, if you don't mind. 1. Other people on youtube boiled the jars before filling, but it looks like that's an unnecessary step. So, the jars don't need to be boiled? 2. I only have found videos of people pickling their vegetables. Can I can them using water?

[@lauramaple3813]

Nobody responded to you so I wanted to make sure you got an answer. Non-pickled vegetables have too low of acidity to be water bath canned. They need to be canned using a pressure cooker. But pickles and fruits (so jams) can be canned using a water bath.

[@AnOregonCottage]

Sorry for the delay! No, you don't need to boil the jars, just wash them well and keep them warm. Many people use the canner to keep them warm, pulling the jars out one at a time to fill and then returning to the canner. I find it cumbersome with water going all over the stove, so I do it the way I show in the video. Some people keep their jars warm in the oven. It's just important they are warm so that they don't crack when the hot liquid is added to the jars. As for the vegetables, to can with water you need to can them with a pressure canner. Only pickled vegetables can be water-bath canned (and jams, tomato products, salsa, etc.).

[@peasantrule3194]

@@AnOregonCottage Thank you so much for your reply.

[@arthoruu]

What is that liquid you're putting into the jar? Are the beans raw yet?

[@AnOregonCottage]

It's a vinegar-water pickling liquid and yes, the beans are raw. The recipe can be found at the link in the description!

[@nikitab4098]

Great 👍 I prefer the water bath since I’m not interested in canning meats. One question- Do I put the veggies in raw? I didn’t see you blanching the green beans. Thank you

[@AnOregonCottage]

Pressure canning isn't just for meats - if you want to can plain vegetables you need to use a pressure canner, they are just too low acid a food to water bath can safely. There have been many stories of people getting botulism from improperly canned green beans. This video is a general how-to for using a water bath canner, not a specific recipe. The beans in this video are pickled, which is safe to can - the recipe is linked in the description. Always use a tested recipe for any canning.

[@sweetsavorywords3506]

What I have discovered is that Ball and Kerr have been bought out by a company named Newell. They are paying to use the Ball and Kerr licensed names. Hence the crappy new lids and rings. After contacting Newell, I was sent and email that said the following. 1. Press down on the lid, is it doesn't spring up it is sealed. 2. If you tap the tops of the jars with the bottom of a spoon to listen for an odd sound, but only people with good hearing should use this method. AND 3. LOOK FOR THE INDENTION. I want everybody everywhere to go to freshpreserving.com and fill out the contact form located at the bottom of that page, send an email with the subject line BRING BACK ORIGINAL BALL LIDS AND RINGS. Then tell them what your experience has been, your disappointment, the dissatisfaction with the length of time the seal on the crappy new lids is good for...18 months? I am like I could go buy store canned goods that are best by for18 months. Ridiculous, please help spread the word. We're being played. All the money for jars and product and you cannot depend on the SEAL. Thanks for listening.

[@raincoast9010]

Saw those new light blue boxes of lids in the store, they ship them up to Canada too under the name Bernardin which was a Canadian company that was also bought out.

[@sweetsavorywords3506]

I Don't know about you, but it makes you wonder why that one company is buying up canning companies. Do they have an agenda?

[@AnOregonCottage]

I'm not sure I've thought about this, but I appreciate your comment about it - now I will. :)

[@raincoast9010]

@@sweetsavorywords3506 There was a guy in Canada who was going to put the Gem jars, rings and lids back in production but now a few years later you can't find so much as a peep anywhere on the net about it. Me thinks he got bought out. (?) It gets expensive to buy the new snap lids all the time. Why doesn't someone just start making rings, seals and lids again?

[@sweetsavorywords3506]

Anyone who makes the original quality of jars, lids, and rings would make a fortune. That would put Newel canning out of business!

[@sdguy123]

If the seal is intact the food is fine. If the food isn't it will begin to "off gas" and cause a positive pressure inside the jar. If the lid/can is bulging, it has gone really bad and throw it away, it might kill you.

[@AnOregonCottage]

Yes.

[@Bosslady8969]

Can you can something that has been cold and place in the refrigerator... if so how do u do that??

[@AnOregonCottage]

No, it has to be hot to go into the canner.

[@daphanemcconnell9222]

Thank you very,very much. Dee

[@Joy-tb1cp]

Will it matter if you fill the jars with cold water instead of boiling water?

[@AnOregonCottage]

Yes! It is always boiling water so that the canning can start without having to heat up the water in the jars. Even with raw-packed foods you boil the water first.

[@highrockchicks]

It's there like a master list of food and there times?

[@AnOregonCottage]

You mean canned recipes and the time to can them? Pretty much each recipe is different according to the testing. There are basics like canned tomatoes and the Ball Blue Book of Canning is a good resource.

[@realwolfcry]

I realize this question is probably a common sense question, but I'm new to canning and I'm slightly confused on some aspects. Most books and websites I visit state vegetables such as asparagus and green beans must be pressure canned or pickled to lower pH making water bath canning a safe method I presume. I'm also assuming since vinegar is being used for pickling, the vinegar is what increases the acid levels of low acids foods making them safe to pickle and preserve eliminating the need for lemon juice and citric acid correct? If so, does that only apply to non-diluted use of vinegar or does diluted vinegar using the 1:1 ratio of water do the same thing and is still safe to use to pickle and preserve without any additional acidic supplements?

[@ericeandco]

The FDA no longer recommends water bath canning but it’s still popular. Not all vegetables are ok to can by the water bath method because of the acidity regardless. You should buy a canning book or look on the internet. Sites like that fda snd ball canning hav a lot of information and even recipes.

[@realwolfcry]

@@ericeandco The USDA & FDA are starting to take a stance against home canning period because they're paid for lobbyists for food manufacturing companies haha. I have quite a few books on canning and stick with the national center for home food preservation site. Pretty much everything I've read and watched videos on align on the view that if it's being pickled, water bathing is ok. If it's for long term shelf storing, it should be pressure canned. What vegetables are you referring to that can't be water bathed? Heirloom tomatoes with a known high acid rating is safe to water bath can.

[@AnOregonCottage]

Yes, you are correct - the pickling method make vegetables safe to can and the 1:1 ratio is what is called for in tested recipes (I've never even seen one with only vinegar - yikes!).

[@sherierodriguez7708]

Hello. I am new at this. Was wondering if you could can all veggies with water bath?

[@AnOregonCottage]

No, only high acid things, so pickled veggies, jams, chutneys, salsa, and tomato products (but those from a recipe that has added acid in the form of vinegar or lemon juice). To can plain vegetables, you'd need to pressure can them.

[@badbrandi8141]

Can you do squash and zucchini in a water bath? If so how long should I set the timer?

[@AnOregonCottage]

No, those are low acid vegetables and aren't safe to water bath can - you need a pressure canner (not a pressure cooker) for those. You can do a zucchini relish with added vinegar in a water bath, though.

[@bobbypederzani3558]

Can you water bath celery? I’ve seen people use a pressure canner.. I don’t have one.. but I do have a water bath canner..

[@AnOregonCottage]

No, all canning of vegetables like celery need a pressure canner - it necessary to get to the higher temperatures needed for low acid foods. Water bath canning is for pickles, jams, jellies, etc. Hope that clarifies it some!

[@swordsbeer6535]

Reason to bath the lids is to soften the gasket to ensure a good seal.

[@AnOregonCottage]

The canning lid/jar companies removed this requirement a few years ago after testing. All that's needed now is cleaning before using!

[@AnOregonCottage]

@Alina McPherson Really? I hadn't heard that, good to know.

[@kevinlc74]

@@AnOregonCottage I switched to Tattler reusable lids because the company that bought out Ball/Kerr changed the materials and manufacturing process to alter the thickness and width of the seal material on the lids. That's why you cant pre heat the lids or reuse them anymore or they will consistently fail now. Had been using my grandmothers lids (older than I am) and never had a failure until I was given a new set of jars with the redesigned lids last year. On each failure the seal material either had slightly moved away from the lip on the lid during the process or had spots that was applied thinner in places preventing the seal.

[@selenacordeiro1458]

There were 2 things not mentioned here that I think are important, but maybe I could be wrong? You’re supposed to take the rings off the jars and leave them off after they’ve set for the 24 hours. This is so you know there is a proper seal on the lid. And when putting the lids onto the jars, you shouldn’t be touching any part of the lid other than the top metal part. Touching the part that can come into contact with food could bring harmful bacteria’s to the food.

[@AnOregonCottage]

Yes, I didn't really talk about storing the jars - you're right to store without the bands. I've always picked up the lids with my fingers on the sides - they don't touch the food either so it hasn't been a problem.

[@selenacordeiro1458]

@@AnOregonCottage ah thanks! I wasn’t quite sure if the ring thing was proper or not. 🥴

[@fenrir4592]

Our lids keep popping up not down what am I doing wrong too hot maybe ???

[@AnOregonCottage]

Hmm, I haven't had that problem, but from what I've heard that happens when you've tightened the lids too much before processing. They should just be fingertip light - barely tightened - so that air can be released from the jars during the processing.

[@Tess2474]

Is there a recipe for the brine that you put in the jars for the pickled beans?

[@AnOregonCottage]

Yes, the recipe I used for this tutorial is linked in description.

[@Lori-mm6fg]

Can I ask where in Oregon you are, My 95-year-old mom lives in Yachats, She's going to start canning again. Thanks for the video.

[@AnOregonCottage]

We're in the Willamette Valley, south of Eugene. Yachats is one of our favorite places on the coast to visit!

[@notgonnatellya7057]

I went to job corps in Yachats, such a beautiful area.

[@stevenbp101]

I want to use a water bath canning method but I don’t have a recipe. What does your mixture consist of that is poured into the jars with the beans. Thx

[@AnOregonCottage]

I have lots of recipes for canning on my blog, anoregoncottage.com

[@KMWeir]

I read that you must pressure any vegetable or meat.

[@ruthgraff2064]

How long do you leave your lids in hot water an how long after you put your food in canning bath for

[@AnOregonCottage]

You don't need to leave your lids in water anymore, Ruth - they updated that requirement a couple years ago (I guess I have to update that!). And each recipe will give the amount of time to boil the jars for - it's different depending on the food you're canning.

[@PoliteTeeth]

Are you just filling the jars with hot water?

[@AnOregonCottage]

No, at the beginning of the video I said I was making pickled beans for the demonstration. It's a pickling brine - the only safe way to water bath can beans. The recipe is linked in the description.

[@lex6819]

Is it possible to can vegetable soup in a water bath canner? I do not own a pressure canner.

[@AnOregonCottage]

No, that wouldn't be safe as it's a low acid product. You can only can soup in a pressure canner.

[@TheSleepyMisfit]

THANK YOU! :D

[@AnOregonCottage]

You're welcome - hope it was helpful!

[@jamesbailey4374]

Awesome thanks

[@AnOregonCottage]

Glad it was helpful!

[@Onceadreamer]

So im confused. Is it able to drive the air out and create vacuum even with the jar lid closed?

[@AnOregonCottage]

Yes, that's how the boiling water system works. That's why you don't tighten the lid bands super hard, just "fingertip tight."

[@Onceadreamer]

@@AnOregonCottage does it escape from the top or from the sides

[@AnOregonCottage]

@@Onceadreamer through the sides - sometimes you'll have sticky residue from the pickling liquid leaking out as it sealed, but as long as the lid is sealed it's all good. Just wipe the jar and store!

[@Onceadreamer]

@@AnOregonCottage thanks. If you havent tightened the lid just right and not too tight, should you be able to see it escaping?

[@Onceadreamer]

@@AnOregonCottage i mean if you dont see steam escaping, is it a sign you have closed the lid too tight

[@Sweet87671]

I like the way you explain the process!!! Thank you so much! Can I use recycle glass containers. Like the ones with spaghetti sauce? Or do they have to be mason jars?

[@AnOregonCottage]

Well, I do know people who do reuse the spaghetti sauce containers, but I don't after I had one break on me in the canner. It was a mess and just not worth it after the work I go through. :) You can often find canning jars at thrift stores for really cheap.

[@Sweet87671]

@@AnOregonCottage thank you so much for answering to me! I see. Well not recycling those for this purpose then!

[@peasantrule3194]

I was wondering if used jars, like spaghetti jars, are ok for dried foods such as legumes and pasta, if using a food grade oxygen absorber in each jar.

[@jgodwin717]

@@peasantrule3194 Another KZbinr in alaska has had pasta, rice, and beans last 10 years in pasta sauce jars. Hope this helps.

[@cindyk3030]

What would I do if after they sit for 24 hours when I check to make sure they are sealed and one isn’t

[@AnOregonCottage]

It will have to be refrigerated and eaten within a few weeks, depending on what it is (jams, chutneys, etc. can go a month or more). It's still safe, just not safe for room temperature storage. *You could also recan the contents if it's important to you to have it be shelf stable, but the contents will suffer for being processed again - more of a deal with pickled foods than jams, though.

[@cindyk3030]

@@AnOregonCottage thank you for the response this was my first time canning anything so when I took it out of the water bath a lid popped and then set and popped but this morning it is sealed non of them are loose. Thank you again

[@AnOregonCottage]

@@cindyk3030 Great!

[@mia795]

So if you are in an extended SHTF situation and don't have any more NEW lids, you can no longer can?

[@AnOregonCottage]

Well, it's not safe to can using old lids - they are compromised and the seal could break in storage, causing all your hard work to go to waste. You can order the lids online and have them shipped to you. There also is a type of lid called Tattler that is reusable, but there is a learning curve with them and they are a lot more expensive up front.

[@ng3069]

mia795 I have a sweet elderly friend who is 80 and she’s canned food her entire life. She says you can use the lids two times.

[@beautifullove6198]

Thank you

[@AnOregonCottage]

You're welcome

[@brickchains1]

Aren't you supposed to use a pressure cooker for non acidic food?

[@AnOregonCottage]

Yes! In this video showing how to water bath can, I am picking beans, which I say in the beginning, and all pickled foods are safe to water bath can.

[@johnbell2100]

How can I tell what foods for wet bath and what for pressure canning?

[@AnOregonCottage]

Generally, high acid foods like picked vegetables, jams, jellies, chutneys, and sauces, as well as tomato products (with added citric acid or lemon juice) are safe for water bath canning. Any type of low acid vegetable (corn, green beans, potatoes, etc.) held in just water, as well as soups, stews, meats, and fish all require pressure canning. It's best to use a tested recipe which you can find in Ball's Blue Book of Canning as well as the USDA National Center for Preserving website (there are other safe recipes in cookbooks and websites like mine, but I'd get familiar with ones from more known sites so you will be able to tell a safe recipe from a questionable one).

[@markthomas4594]

Can you do this with meat and fish as well

[@AnOregonCottage]

No, it wouldn't be safe. You need a pressure canner and recipes for pressure canning the meat/fish.

[@nicoley.7429]

So canned goods shouldn't be consumed beyond a year past when they were canned? I thought they could last for many years.

[@AnOregonCottage]

Home canned goods should be used up quicker than commercial. However, since this video was made the USDA has said that you can eat home canned foods up to 18 months (and I've eaten things like jams at the 2-year mark).

[@nicoley.7429]

@@AnOregonCottage Thank you for your response, I appreciate it!

[@cherylkron]

What changes for high altitude?

[@AnOregonCottage]

I don't know what level you're at - here's the basic: At 1,001 to 3,000 feet above sea level, increase processing time by 5 minutes. At 3,001 to 6,000 feet above sea level, increase processing time by 10 minutes. You can do a search if you're higher.

[@theresasmith1]

I tried it and all my lids snapped but the jar lids are all loose. I did meat. How long to water bath meat ? I guess i have to do all over again .

[@AnOregonCottage]

Oh, goodness, you CAN NOT water bath meat!! It must be pressure canned only or you will risk sickness and botulism poisoning. Any low acid foods like meats, stews, soups, beans, and vegetables like corn and green beans MUST be pressure canned. Only high acid foods like pickles, jams, chunteys and tomato products can be water bathed canned. Please do not try again with boiling water canning!

[@SaltySouthTexan]

Yeah Invest in a pressure canner Look at your local TSC store they’ll have one for $100

[@theresasmith1]

@@AnOregonCottage thanks went well. Taken 2 weeks to find the canner as many stores shutdown in northern Alberta. Most pressure canners here are 550 .00 for american standard . I found a presto for 150.00. We were canning for one month straight with pressure canner. All jars have been checked by my boyfriend 3 days ago and all perfect. Never responded as going threw health issues. I blew up at alina McPherson calling me a dummy and an idiot.

[@theresasmith1]

@@SaltySouthTexan thanks went well .Taken 2 weeks to find the canner as many stores shutdown in northern Alberta. Most pressure canners here are 550 .00 for american standard. Bought presto canner for 150.00 . We Pressure canned for a month . My boyfriend checked all jars and all perfect. I blew up at the other person below Alina McPherson calling me a dummy and idiot. I'm going threw major health issues.

[@AnOregonCottage]

@@theresasmith1 Awesome, I'm so glad that worked out for you even though it took awhile to find a pressure canner (yikes!). I think it's great that you wanted to do this, asked a question, and then followed up with it. Good for you. :) (PS, sorry about that nasty comment - I wish I would've caught it faster - I'll delete it now along with your reply since I try to keep the non-helpful comments off the channel, though I'm sorry to read you've been going through so much. Very providential that you did can all that!)

[@yolandadcruz6852]

Can I use my old bottles with lids, do I need the sealers.

[@AnOregonCottage]

If you're talking about reusing jars that held commercial products (old mayo jars, etc.) and their lids, no you can't. The jars are iffy - I know some who do, but they are more prone to breaking during processing and once that happens, you never want to take that chance again (yep, it happened). But the lids are for sure - never reuse lids, as the seal is only guaranteed for the first canning. You're going to all that work and you want them to last!

[@sanyakrumm5980]

How do you know if the lids have a good seal?

[@AnOregonCottage]

You will hear a popping sound as they seal and then when you try to remove the seal with your fingers, it shouldn't budge (after letting them sit 12+ hours).

[@Poopismism]

Were the beans precooked?

[@AnOregonCottage]

No, the waterbath cooks them enough - as pickles it's nice to have them still be slightly crisp. The recipe for the pickled beans in on my blog.

[@gibsonc22]

How long would you boil a large jar of tomato sauce?

[@AnOregonCottage]

To be safe, you need to use a tested recipe, especially with tomato sauce, since it's right on the edge of acid-safe levels for water bath canning. Check the USDA website for a recipe and length of time (large jars of tomatoes would take a long time - 45 minutes up to 1.5 hours…).

[@cjjenson8212]

Wow, the government sure teaches alot different than the old pioneers taught! I.E. what's all this safety talk? My sister would be putting jars in while I was taking jars out! And I was 5 and she was 4. Plus if we dropped one, out came dad's belt! (Just hard enough to teach us). Then they would all go down in the musty, spider infested cellar to wait until they, apparently, got the right amount of dust and cobwebs on them😁 and then we knew they were perfectly aged and delicious 😋. Miss my youth sometimes.

[@AnOregonCottage]

😀

[@johnpyle8027]

When I was growing up my dad had a huge garden and he and my mom canned all summer long. They only had a water bath canner and they canned EVERYTHING except meat. Almost everyone I have seen on here swears you need a pressure canner and a water bath canner. Acid food vs nonacid food make sure you eat within a year etc. Like I said they canned everything in a water bath canner and my dad stopped canning when my mom died. We finished off the last few jars of green beans at least 10 years after my mom had been gone. My parents weren't scientists and other than the work preparing the raw vegetables it wasn't a huge science project. I want to start canning again, but with all I am seeing on KZbin I am disheartened. I am going to have my sisters look through moms old cook books and follow what she did.

[@AnOregonCottage]

I hear this a lot, and of course it's up to you, but many things have changed with regards to safety canning foods at home (especially measuring the acid of foods - like some tomato varieties have a really reduced acid content from older varieties). Quite a few people over the years have been poisoned from botulism though water bath canning of low acid foods like corn and beans. Not huge numbers, but enough that makes me realize I don't want to take that chance (one was an entire family that ate green beans). I'm glad nothing happened to you guys, but the goal now is to make sure that's how it is for everyone. The National Center for Home Preservation is a trusted source and maybe their FAQ page will help you: nchfp.uga.edu/questions/FAQ_canning.html (Personally, I wouldn't trust old cookbooks…) As far as how long to store - the recommendation now is 18 months, but a lot of that is quality of the food, not necessarily safety. I consume foods canned up to 3 years if it's a jam or vinegar-based product, but just try to use up things in the couple years after I make them.

[@gardengirl11ify]

Do the kids still pop to let you know it has sealed?

[@AnOregonCottage]

I'm assuming "lids" not "kids?" 😀 Yes, they do still pop when sealed.

[@pamgraves]

Can you can pinto beans or others beans in a water bath just curious if ya haven’t done a video would ya please

[@AnOregonCottage]

No, you need to use a pressure canner because beans are low acid.

[@laurapettenger8176]

Hello, do you have a recipe-video for red pepper jelly? Thank you 😊

[@AnOregonCottage]

Not exactly, though I do have one for jalapeno jelly that you could use red peppers instead: anoregoncottage.com/honey-sweetened-jalapeno-jelly-canning/

[@shedroids]

I think you are supposed to let the cans sit in the hot water for about 5 minutes after you turn the stove off... to let the pressure-adjustment take place.

[@AnOregonCottage]

Yes, it wasn't standard when I made this video. I've updated all my canning recipes on the blog to reflect this!

[@shedroids]

@@AnOregonCottage Love your video...

[@mickieb910]

You should use white vinegar to wipe your jar rims just a fyi

[@AnOregonCottage]

Thanks for the tip!

[@mariamorra3770]

Can you recommended a recipe book on water bath canning

[@AnOregonCottage]

Yes! Ball Blue Book of Preserving is excellent with how-tos and lots of safe, tested recipes. It's usually found in stores next to the canning supplies or online at places like Amazon.

[@jamilamua5084]

Does it have to be a Mason jar?

[@AnOregonCottage]

Mason jars are made to withstand the heat of canning and will better ensure there are no broken jars. When I first started I used recycled jars and had a pickle break in the canner and it wasn't fun to clean and deal with, so no I use and recommend actually canning jars (which are usually easy to find in thrift stores and garage sales…).

[@janetweeks5069]

Can you use this method on a glass top stove?

[@ericeandco]

Not all pots are ok to use on s glass stove top. It should say whether it’s safe on a glass top on the box. Most of those black pots say their not safe on the gas stop.

[@janetweeks5069]

Thank you. That is what I was afraid of because if you break the top it would be less expensive to replace the entire stove unit. Can I use a pot that I usually use on the stove? It of course, would be smaller.

[@AnOregonCottage]

Yes, you can safely use a canner on a glass top, just not the old enamel pots with the ridged bottoms. The canner should have a flat bottom - I now use a stainless steel canner with a glass top and a flat bottom and it's WAY better even without needing it for the cooktop because of the glass top to be able to adjust the boil as needed. I've updated the description with a link to the pot, plus to the other supplies I use.

[@Mr.Helper.]

What liquid did you use

[@AnOregonCottage]

In the recipe? The link to the pickled bean recipe is in the description!

[@Mr.Helper.]

@@AnOregonCottage thanks

[@omgnoi]

Where can I find canning recipes ?

[@AnOregonCottage]

Visit the canning and preserving page on by website. 😀 anoregoncottage.com/preserving-recipes-and-tips/ Also, the USDA has a website with lots of tested recipes: nchfp.uga.edu/

[@litahsr.8226]

how long did it take ?

[@AnOregonCottage]

It depends on the recipe you're using, but typically 10-15 minutes for pickles and jams, longer for tomato products.