Yes! Pressure canning isn’t “better” it’s just quicker. I watched a KZfaq video the other day on how to make orange marmalade & it was done by a British woman. When she potted/jarred the finished marmalade she showed putting the lids, which were lugs instead of our type of jar/lid system. Then she said to leave them for 24hrs to seal before disturbing them. Several people asked in the comments about water bathing or canning. The woman’s response was “I don’t know what you mean by ‘canning’. There are no cans here.” In Europe they use the older methods and seem to have no issues. Here, we have so many regulations controlling our lives! “For your own good”

It's how almost all of Europe still cans, too.

I love that she said it because it's the truth!

@@ejb777 whole europe i think. I don't think here in europe there is even the concept of pressure canning.

Agreed! 💯

Love your videos, they are awesome!

My Mother also followed the "boil for 10 minutes" in a saucepan before serving.

I was going to say the same thing. My grandmother was born in 1921 and we didn't re-waterbath canned items but she was fastidious about always heating canned foods for 10-15 mins before serving. Commercial or home canned. As commercially canned products became more and more available they actually had botulism deaths from commercial canned foods also so heating for that 10-15 mins was recommended for everything and she never failed to do it. What I have found out since starting canning on my own is that IF botulism does happen to be present and toxin is produced in a sealed jar, heating it at the time you open it will denature the toxin and render it inert and safe for human consumption. With the toxin being odorless and colorless, we won't always be able to tell if it's present so this is an inexpensive insurance policy in my mind. Now I do it with all my home canned goods but most of the time it's part of what I'm doing anyway. I am an ingredient canner so a pot of beef stew is a qt of beef, pint of mixed veg, pint of taters, pint of tomatoes, etc etc and simmer to meld the flavors. If I'm making something served cold like tater salad, I will simmer the taters in the broth from the jar, strain, then mash, season, and chill overnight in the fridge so the flavors meld. For chicken salad, the same. Those are really the only 2 things I make from home canned that I have to intentionally simmer. I think of it as a safety net that we know about now and is so easy to incorporate that it's not really worth skipping it. It makes ME feel more confident in my foods at least. 🙂 This is good information that needs to be shared more. Idk why all the alphabet soup agencies don't really put it out there anymore.

How long have you been doing this for?

@@mylittlerebornlove8851 3 years

@@Tzippy323 Oh ok, Thank you! :) It sounds yummy! Also, how did you come to learn about this method? And how much headspace do you typically use for canning the grapes?

@@mylittlerebornlove8851 I leave 1 inch headspace because the grapes do expand. I learned this from doing tons of research and asking an acquaintance who grows and preserves grapes. I also dehydrate grapes to make raisins.

@@Tzippy323 Thank you very much for sharing! I appreciate it! :)

some people don't like thinking outside the box

Those people have spent thousands on pressure canners freeze dryers and high end dehydrators preparing for the Apocalypse, of course they’re mad that ordinary people can use a stockpot or a water bath canner to feed their family’s with boiling water and some jars with lids? Where is the value to the shareholders or the “experts” at USDA.

I think people are just afraid of getting food poisoning.

It happens now anytime I comment outside the "narrative. Whether it is canning or The fallacies of Germ Theory. The path of permitted speech has become dangerously narrow. I am THRILLED to find this channel. Best to ignore all the fearful haters. They can't help themselves.

Quart jars Bill?

Thanks for the tip

This is the recipe the grower gave me at the farmers market. I had canned grapes using Balls cookbook recipe. I made the juice, (better than any other grape juice I ever tasted!) & used the sediment to make grape jelly. WAS DELICIOUS!

I've seen some youtube videos where, 5 generations of women, one day in the granddaughters backyard canned tomatoes/sauce and waterbathed them, with some jars put in on their sides, and not covered with boiling water. ( I shared in a canning group & was told to not share those types of videos anymore or leave ). LOL. Kand Hyati on youtube boils her gallon jars of meat/meat meals for 5 hours. They aren't covered.

@@nancymweasel6561 I *love* that channel. I’ve been watching them since they first came out! Azerbaijani! I’m really interested in her technique of using those ‘store bought’ lids (for lack of a better term), her methods have intrigued me since I first saw her canning how she does. I’m so glad you brought her up and drew that connection! ✨🙏🏽✨

@@nancymweasel6561 I watch her also and stand amazed at how she does things. I truly love watching her!!!

@@nancymweasel6561 yes! a wonderful channel I just found. Beautifully filmed videos!

@@sky.the.infinite i love watching her videos. my hubby has started to watch them too.

Made these potatoes last week...turned out great...ty & susie for sharing

I made them also. I opened a jar of them and they taste so good!

I am about to harvest my potatoes and plan to put them up right away!

Did you waterbath the potatoes Malissa?

Thank you

Ooh-will definitely look for this book!

What a GREAT idea 💡👏👌👍😀

Spaghetti and ravioli and other wheat stuff made products you can not waterbath. Also flower, cornstarch ect. in a sauce to thicken is a no go. Bread or other baked goods is possible but not long storidge.

I’ve always thought the same thing! If the food manufacturers can can it, why can’t I !

20 years ago, before anyone said “You can’t can flour!” I was canning (pressure canning) my own homemade cream of chicken & cream of mushroom soups, using flour as my thickener. I NEVER had any problems with the canning process or with the products. Then in the last few years when people started talking about it in blogs and videos, I never understood why. And since so many food manufacturers do, with noodles, ravioli & starches, etc, I really don’t understand why they’re “forbidding “ home canners to do it. Unless it’s another monopoly and they don’t want us to do at home what they could make $ off of.

@@jenbear8652 I totally agree.if we could do our own we wouldn't need them. I've seen other videos of people doing it and I thought I heard this young lady say that the Amish canned spaghetti noodle soup

Sorry dear Lots of USA Americans CAN.,I can & water bath.

@@m.walker7907 good for you.

I use an old bottle openner

I’ve heard of weck jars a number of years ago. My son asked for some for Christmas for his sourdough starters. I’ve never canned with them. But they are beautiful jars!