Water bath canning for beginners: the COMPLETE guide (no special equipment necessary!)

[@slarson231]

Thank you. Finally, a video that is informative, educational, straightforward, and easy to understand. It took me a year to find a video worth teaching my granddaughters with. An extra thank you for no tacky music, zero annoying partner to pat and giggle, and no unnecessary life story. Pure teaching. Brilliant.

[@makinggardenmagic]

I love to hear that you’re teaching your granddaughters! Happy to be part of that

[@annetteivey]

Finally a Video that is about canning and not a bunch of talking explaining whole life story THANK U simple educational and I learned

[@BoringFisherman]

New subscriber here. My wife and I are looking to get into canning and found this video.

[@brentpetershere]

This series is incredibly informative, well structured & presented for someone who has no clue where to start with canning. I appreciate the emphasis on food safety (that was a big question mark for me). Thank you for sharing your expertise with the world!

[@makinggardenmagic]

I appreciate your comment! Food safety concerns stop a lot of people from even trying, so I’m really glad to hear that emphasis was helpful for you :)

[@oswald0224]

I learned so much from your video! Thank you for sharing your wisdom with us!

[@WorldOfWonder66]

I'm so glad your video popped up for me to watch. This is wonderful information. Thank you

[@makinggardenmagic]

You’re so welcome!

[@tmontero8492]

Very well explained, excellent approach. Keep going, you're good at this!

[@makinggardenmagic]

Thank you, your comment really encouraged me and I needed that this week 💚

[@charlesledbetter1912]

Best canning video I have watched. Thank you.

[@makinggardenmagic]

Wow, thank you! So glad you found it helpful!

[@slarson231]

Thanks!

[@makinggardenmagic]

Thank you, this is so appreciated! 💚

[@slarson231]

@@makinggardenmagic I'd do more if I could. Such valuable information that will bless our family for years to come.

[@pamjuliani9179]

Great Video! Very easy to follow along and understand.

[@makinggardenmagic]

Glad to hear that, thank you!

[@goldenscales]

I can't wait for the next video in the series. I'm 61 and new to the game, so I'm trying to catch up! Lol.

[@makinggardenmagic]

Thank you and welcome to the canning club! :) the rest of the videos I mentioned are up on my channel but I’m also working on some new canning videos :) thanks for watching!

[@Durpydurp4488]

Love this video, great for total newbies like me. My canning for beginners book wasn’t totally clear on a couple of points, but you cleared it up.

[@makinggardenmagic]

That’s so good to hear, thanks for watching!!

[@AhselAnneCrochet]

Very informative! Thank you 😊

[@msa3595]

Great work! Thank you so much.

[@makinggardenmagic]

Thank you for watching!

[@mlrable]

The cañning funnel is one inch headspace

[@JessicaDiJulio]

Hey, new here! Thank you. super easy to follow along!

[@makinggardenmagic]

So glad to hear that, and welcome! :)

[@allieprivate4013]

I’m new to canning, and I simply love this awesome video! Thank you so much! Keep going, the best to you! 🥰

[@makinggardenmagic]

So glad to hear that, thank you for watching! 💚

[@alwaysanniejones]

You are so well spoken. Thank you for such thorough information 🩷

[@makinggardenmagic]

Thank you for watching!

[@FavorKreations]

Thanks for all the helpful information in this video. New subscriber! Keep up the great work.

[@makinggardenmagic]

Thanks so much!! I really appreciate the encouragement

[@virtuousmountainwoman]

Thank you for clear explanation.

[@noufissabourbiga7799]

I am from Morocco and I love home canned vegetables

[@aideecontreras7657]

Great video!! Thank you

[@ladyann5778]

Im glad u are doing waterbath we only did this growing up and im still here im 73

[@angelinamafutha5027]

Hi please can you make a video of water bath using onions

[@makinggardenmagic]

@@angelinamafutha5027 I’ll put a pickled onions video on my list! 💚

[@noufissabourbiga7799]

Thank you

[@AngelineB.Martin]

I am new to canning and excited about it. I use my emersion blender for everything. How can I make sure it is sanitized to use for canning?

[@makinggardenmagic]

Just wash with hot soapy water and rinse well! I use mine a lot too, the one thing to be careful of is that it can add foam to gelling recipes like jam unless you just use small short pulses :) best of luck!!

[@victoriasprague7014]

Can you please do a water bath and pressure canning for people that have high blood pressure

[@makinggardenmagic]

I will add it to my list of topics, how to make safe customizations to recipes like reducing salt!

[@jeanettejackson3588]

Thank you so much for your video on water bath canning. I made apple butter should I have added lemon juice for the safety of preserving it?

[@makinggardenmagic]

Nope! Typically apple butter doesn’t need additional acid, but always follow a tested recipe just to be sure :)

[@whasumara73]

Excellent tips. Thank you very much. I have a question that perhaps you will be able to answer and help me. I'm just learning water bath canning and what I want to do is can "Pico de Gallo" which you may know what it means (it's a tomato, onion, jalapeno, cilantro, etc. salad, and a snack I eat with corn tortilla chips). Anyway, I want to use the abundance of my garden tomatoes and make Pico de Gallo, but I was wondering if it would be okay to just sterilize the 16 oz. jars and pour the room temperature Pico do Gallo into the hot jars and then place them in the hot water to seal? I understand that the tomato "salad" will cook during the process and that's okay with me. I just don't want to heat/cook the mixture before placing it into the jars. I'm thinking it would be an overkill since the boiling water will do the cooking. I'm sorry for the long post. I appreciate your feedback. Thank you. - Jose

[@makinggardenmagic]

Thanks for your comment! I love pico de gallo as well :) what you’re describing is known as “raw pack” or “cold pack” and while it can be done, there aren’t any safety tested recipes for that method. It doesn’t automatically mean that it will go bad or be unsafe, but it is riskier than following a truly tested recipe. Another thing to keep in mind is that thoroughly cooking food deactivates enzymes that can cause canned food flavors to go “off” or just not hold up very well over time because those enzymes cause flavors, colors, and textures to break down even if it’s not rotting or fermenting. I usually recommend newbies follow tested canning recipes as closely as possible before experimenting with different methods :) most important for salsa will be not altering the ratio of acidic and non-acidic ingredients. This recipe or the “choice salsa” recipe at NCHFP.com would be where I’d start! www.healthycanning.com/pico-de-gallo I also have a video with my favorite salsa even though it’s different from pico :)

[@whasumara73]

@@makinggardenmagic I apologize for taking so long to reply. I sincerely appreciate your help. I am subscribed and I will follow your advice. Thank you very much- Jose♥

[@sabrinaguido6415]

I recently watched a video of a woman who does reuse her lids. She just makes sure the lid is still good and no bent in any way.

[@makinggardenmagic]

@@sabrinaguido6415 I’ve seen some people do that! The issue for me is a dent has been made in the sealing compound & that increases the chances of a seal failure over time - and for all the work it is to can food I’d rather just buy a new lid instead of chancing any food going to waste! I do have some lids that are meant to be reused, though - they have a much thicker rubber gasket (Tattler brand and Weck jars)

[@jslive4now]

Hi! Question.. wanting to make some pepper jams.. new to all this.. your video said add 10 mins per 1000 feet above sea level.. I'm at 3200 feet so I would boil for 42 mins?? Just want to confirm.. thank you Ps. Appreciate your video!!

[@makinggardenmagic]

Oops, I meant to say 1 minute for every 1000 feet above sea level! I will see if I can correct that, in the meantime this should give you a good idea! The NCHFP would suggest 15 minutes: nchfp.uga.edu/how/can_07/golden_pepper_jelly.html

[@jslive4now]

Thank you for your help!! 😊

[@makinggardenmagic]

Thank you for spotting that mistake, I appreciate it!

[@kellychase1069]

I would like to water bath can everything (including meats) as my brand new out of the box 22 qt TFAL pressure cooker doesn't seem to be able to reach 15 psi. I've tried my glass top stove surface burners, GasOne 200,000 BTU single burner but just can't get past about 6PSI. I know that water bath canning can only reach 212 degrees F compared to pressure canning 240+ F; but for people who haven't ever had a pressure canner and use water bath canning for all (rebel canning), it seems to work. another question, is it okay to NOT peel vegetables when water bath canning? I've always thought that the nutrients in vegetables are within the peels as well. Thanks - I'm a newbie and have much to learn.

[@makinggardenmagic]

@@kellychase1069 hey Kelly! I only recommend and teach the USDA approved methods so you might have better luck with these questions somewhere else - I will say that sometimes pressure cookers just need to be calibrated and that might solve your problem. Planning to do a video on pressure cooking sometime in the future! Also, on the peels - the peels also can have a lot of microbes and negatively impact storage quality. So I recommend peeling if the recipe says to peel. Thanks!

[@patriciabeetschen1329]

Any you just do freezer jam?

[@makinggardenmagic]

Yes! I love freezer jam too, just depends on how much room I have in my freezer :)

[@penelopegrier5073]

Can you do this for broth and stock?

[@makinggardenmagic]

@@penelopegrier5073 pressure canning is the only 100% safe way to can broth & stock :) the national center for home food preservation’s website has great instructions!

[@diahsantoso2016]

My tomato sauce lid pop out on day 2. Is it still safe to re-process it? I saved it in the fridge right after

[@makinggardenmagic]

@@diahsantoso2016 if you used a tested recipe with added lemon juice or citric acid and it didn’t sit unsealed for more than 2 hours then I’d consider it safe to re-process, just be careful with temperature shock to the glass if you reprocess :)

[@lindsaywells5225]

Does anyone have experience vacuum sealing to store at room temperature? There are vacuum seals for Mason jars too…getting confused. 🤔

[@makinggardenmagic]

Good question! Vacuum sealing can be great for dry goods, but you need the water bath or steam to heat the jar contents up to the right temp for a certain amount of time in order to make it safe for storing at room temp. There are other methods people use, but none of them are 100% safe for room temp storage, so I don’t recommend them on my channel :) thanks for your comment!

[@ingridr8917]

Yes I use a vacuum sealer for dry goods. It was cheap on Amazon and I love it!

[@omayratorres7735]

Can you can left over cooked food ?

[@makinggardenmagic]

@@omayratorres7735 it is not recommended especially if it was not following a tested recipe specifically for canning, so freezing is often your best bet in this case!

[@TuttiFruity0214]

So we don’t pop the lids?

[@makinggardenmagic]

@@TuttiFruity0214 nope! Just let them pop down naturally, they will finish sealing as the jars cool - if any don’t seal, you can re-process them within 24 hours or just put it in the fridge and use up that jar first :)

[@lydzphens]

❤❤❤

[@christiethomas6905]

ugh what if I didn't cover the jars with 1-2 inches of water? I only filled them to about the shoulders for apple pie filling (for 30 minutes).

[@makinggardenmagic]

No worries! All is not lost :) you have 2 options - 100% safe option would be to just re-process the jars within 24hr, and with apple pie filling I don’t think the texture will suffer and you’ll have the peace of mind. If all the jars have naturally sealed strong when you test them tomorrow, then they are very likely to be safe - definitely safe from botulism, but there’s a chance that the seal will not hold well in storage and it could ferment or rot, and cause the jar to crack and make a mess depending on the situation. Let me know if you have any other questions!

[@christiethomas6905]

@@makinggardenmagic thank you! None of them ended up sealing so I redid them! A lot of filling came out of them too so it was a chance to fix that too. ❤

[@wrenpasserine5655]

Why can’t you reuse lids? Everyone says you shouldn’t but no one says why.

[@makinggardenmagic]

The rubbery compound on the lids will have a big indent in it after being used once, and there are slight variations in where the lid sits on the glass each time you place it. So if it’s slightly off from that previous indent, it will increase the likelihood of the seal failing and ruining all your hard work :) that compound can also become brittle over time and lead to the same issues. There are companies that make reusable lids and of course anyone is free to reuse lids and just accept the risks :) thank you for the comment!

[@noufissabourbiga7799]

I need someone to help me get the bottles.