Part One of the Introduction to Canning Series: https://www.youtube.com/watch?v=c9OLkNsL9Qg&t=20s
Canning in Weck Jars: https://www.youtube.com/watch?v=4iOc1HLvv2s&t=545s
Products mentioned in this video (these are affiliate links, if you purchase from these links, it helps support our farm at no additional cost to you! So thank you!):
Widemouth metal funnel: https://amzn.to/2wPxkAT
Basic Canning Kit: https://amzn.to/2M3065T
A waterbath pot with rack: https://amzn.to/2oMKlqw
The Pectin I use: https://amzn.to/2wPcYYM
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These past two videos have been amazingly informative! I haven't been able to find a video with so much detail. These videos answered every singly question I had EXCEPT… When do I want a wide mouth vs regular mouth jar? Thanks for making these videos!
I wash my jars, and then put them in a 250 degree oven for a minimum of 20 minutes. This allows for a large number of jars to be sterilized at once, and keeps them warm while you prepare your product for canning.
Jess…i canned for the first time yesterday. Cauliflower. And when i put the jars in the water, bubbles came out from the seal. Is that ok?
Thank you so much!
This is so great! Feeling more confident. I was gifted a whole bunch of tomato plants and found out the tomatoes are really for making tomato paste, so I'm thinking about canning it or freezing it.
I know the video is old, but wondering if folks are processing longer for higher altitudes. Any thoughts?
This is such a great video! I have wanted to can for a few years but have been too scared to do something wrong and there seemed to be so many different people saying different things I never knew what to follow. Your video and all your tips and following ball recipes or information made me feel the most comfortable I have ever felt and actually think I feel comfortable enough to try! I have had all the canning things for 3 years now and haven't gotten the courage up to try. I would love to see videos following you making and canning your pickles, tomatoes and jams! Thanks so much!!
Thank you Jess! I water bath canned peach jam for the first time a couple months ago. It came out great. Except for using too much sugar and not enough pectin. Am using it to flavor and sweeten ice tea! So glad that you advise to err on the side of safety and caution. Addicted to your channel. Watch you everyday!
I live in the mountains so my boiling point temperature is about 5º F lower than the boiling point at sea level. I wonder if that is still hot enough to waterbath can?
Edit: USDA has a document online called "High Altitude Cooking and Food Safety" where it describes the pressure required to can at different altitudes!
I’m so excited to get started! This is my first year canning and I’m gathering my supplies. This was super helpful!! Thanks so much Jess!
I love how informative and helpful these videos are. I've canned a little bit of marmalade as gifts before, but I was wondering if you ever got around to doing the third part on pressure canning?
Where's part three for pressure canning? I can't find the video.
So when you put the filled jars back into the pot, does the 10 minute processing time start immediately or after the water returns to a rolling boil? If jars of dill pickles did seal (popped when removed and no sound when push lid) but the water wasn't brought to a boil, is that still OK?
Hey Jess. I really enjoyed your canning videos. I was looking for part 3 on pressure cooker canning but I can't find it. Can you attach the link here?
Did you ever make a part three for pressure canning?
Do you have a video on pressure canning? I've already bought one but I've been too much of a wimp to use it!
Mind blown that sugar is not required. My grandma would add so much sugar to her canned fruits that they were grainy and pretty much inedible.
I finally got around to starting a garden this year, have been talking about it for decades! I came across your YouTube channel and just love watching! I learned to can in highschool (back in the 1970's, yes I am OLD! LOL) I canned a lot when I was in my 20's and could find cheap produce. It's been awhile, but I still have my pressure canner in the cupboard and am feeling motivated to pull it out again. Not being able to go to the grocery store on a regular basis because of COVID has me rethinking food!! I am hoping to expand my gardening area next year and get my plants in earlier so maybe I will actually have enough produce to put some up! Right now I am just loving that I can eat OKRA on a regular basis, it finally starting coming in in quantity! 🙂 Thank you again for the motivation!
I adore you and your videos. <3
Maybe I'm just a goober but I can't find the pressure cooker canning video. Does anyone have the link?
Jess, are you going to have a chance to do the pressure canning video ? Much thanks
I have a tamale steamer with a built-in rack, at 2" from the bottom. Will this work?
got my Roots and Refuge canner today from Amazon♥
I watched a lady use a small amount of sugar and just blackberries.
She had plants and picks some unripe blackberries because they have more pectin…it sets up fine.
I am planning to use her method and replace the sugar with xylitol or swerve. She did say sugar just gives it a small boost in sweetness. She showed a can with no sugar and it was Jammed up.
It's hard to find jam at the store without corn syrup and a ridiculous amount of added sugar and other junk. I have one but its pricey.
I am planning to make some later…with blackberries and strawberries. Only a small test amount tho…and I'm planning to just use the jam within the week.
I plan to try and go to an area where I can pick berries fresh this year and I want to find the preferred sweetener for this and help cut down on buying jams from the store.
Do you pickle cucumbers that are specifically grown as “pickling cucumbers” ? Can you pickle slicers?
Jess, When will you do the Pressure Canning video?
This was an AMAZING video. I have to date been terrified of trying canning at home. I’m now super excited to give it a go!