Stock Your Pantry with 3 Delicious Bean Varieties and SAVE BIG!

[@ThaVireak-k5g]

🎉🎉🎉🎉

[@BackyardKYHomestead]

Thanks for watching! 😊 Kim

[@manefedu8374]

Wow, step by step, thank you. Would be interresting, to show them not rotting after +- half a year (how long are they good to go)? And why pressure canning needet ?

[@BackyardKYHomestead]

Thanks for watching! Technically, as long as they stay properly sealed, canned items should remain safe to use and retain their nutritional quality for at least 18 months. Jars should be cleaned of any debris and the rings removed. Storing with the rings on can create a "false seal" situation where it looks like it's sealed but it's not and is not safe to eat. Practically, most people use canned items well past that timeframe. My oldest canned beans are about 3 months old, but I'm still using other items (tomatoes, jams, fruits) that I canned back in 2022. With regards to pressure canning, it's because boil bath canning doesn't get hot enough to kill the botulism in low acid foods. Most fruit is acidic enough so that you can just boil bath can them (212 degree F). Low acid foods need to be brought to a higher temperature (240 degrees F), which can only be achieved through pressure canning. Either way, it's highly recommended to follow an approved recipe, especially if you are new to canning, because they have been tested for long-term safety. From Google: Pressure canning is necessary because it's the only safe way to preserve low-acid foods like most vegetables, meats, poultry, and seafood, as the high temperatures generated by pressurized steam are required to kill harmful bacteria, particularly Clostridium botulinum, which can cause botulism if not properly destroyed; this bacteria cannot be killed at the temperatures reached in a standard boiling water bath canner. I hope that helps. Let me know if you have other canning questions. :) It's well worth it to can your own food. Kim