Rebel canning is definitely not approved by USDA. However, as their funding is so low and can't test all methods makes me question this government agency. Since 2020 I have less confidence in agencies who promote short-term untested required medical care. Thanks for sharing your thoughts and ideas on canning I am a canner who at times practice Rebel canning. 😊 Thanks for sharing.

New canner here and I just had someone recommend to pour the boiling water mixture over the pickles and put on the lids without processing. I didn't know that was an unsafe thing to do, so I'm very glad I tuned into this episode!

Hi everyone, this is Nicole from Washington state, north central along the Columbia River. I am a very new canner. A newbie! I have been collecting the equipment and supplies but only the main thing to get you started so I'm ready to start my journey with canning.

I heard somewhere that because there are so many more hybrid tomatoes now, sometimes grown for shipping, etc., the acid levels are more variable now. Makes sense to me. Thanks for such a comprehensive discussion.

I have tried Tattler lids and the failure rate has turned me away from them. I have never been able to figure them out and quit trying because I could not accept the losses after putting all the work into canning.

This was amazing!!!! Thank you for reiterating all the SAFE practices and informing people of the UNSAFE. It scares me that there are so many people who now have an interest in canning and preserving and they are listening to some of these rebel canners. Keep telling the truth. Thank you!

Woot! I'm here for the canning deets!! Georgia knows so much history! Yes we did the wax on top of jams growing up! So different now! The only canning of butter I do is making my own ghee to make it shelf stable. Always have been interested in the lid debate. I've been looking at geting some Tattler Lids to reuse too. Failure rate of those has made me not get them so far being a newer canner. Yes! Crack the code Georgia!! Ha!! Love the idea of using them just on jams etc. I think I might go for it!! Yessss Sourdough Podcast would be great!! Interesting about the beet details! I guess I wonder why Presto would come out with a Digital canner then? I love using it for smaller loads especially the water bath method in it with my steam canner. I agree with not canning nitrates except bacon bits. I''ll remember to leave the sage out of my sauce! Thanks for sharing the wealth of knowledge! Blessings!💞

Fascinating.

I thought the reason the canning tomatoes rule changed is because the old tomatoes used to have more acid than the newer hybrid tomatoes do.

I agree with both of you with the Tattler lids. I had bad luck with them and don't want the wasted food, so I stopped using them.

I just started canning. And I have worried a little bit about if I’m doing it right. All I’ve done so far is pickles and that seems to be one of the easiest ones. Thank you for all the information that you two shared today. God bless you and your families. Duane.

Thank you!

Thanks for sharing!

I can water to fill my cooker

Totally off topic, but I love your bangs ;) Great video also.

Have you done a canning dilly beans video?

We don't use artificial sweeteners or refined sugar which really eliminates being able to can most things. I wish there was more variety in canning recipes for those of us who eat a little healthier.

Interesting talk. USDA only "suggests" as it is a legal CYA statement - If they demand things and something goes wrong it becomes a legal battle. I do follow USDA for the most part, but I have and do can some things that do not meet their suggestions. I am also a reuser of lids when they meet my qualifications for reuse (not bent, finish good, etc). I have next to no failure rate and reused in hot water bath and pressure canning. As for the tatler lids, I offer this...they are developed following the old school glass lid and rubber rings used with GEM jars. As I have a number of GEM glass lids and use them all the time, I can tell you finger tight will not work. Tighten down till you feel good resistance (don't reef on them) and then back them off just under 1/4 turn..about 1/8 turn. When they come out of the canner ensure you tighten them down good....again don't reef on them. I follow this process for glass lids and have next to no seal fail and I would suggest the process would be the same for tattler. A butter knife is all that is needed to open them by inserting the knife between the lid and the rubber. People want it close to store bought and in most cases the products that contain sugar are sweet and so most recipes are developed to replicate that - it is playing on the addictive nature of sugar. Jams may be the exception, but even then, I have cut the sugar back on that and things have worked fine. So for some recipes like bread and butter or other pickles, I have knocked the sugar back big time with no ill effect other than it is not as sweet. Commercial operations only pressure can to the same temperatures as the home canner - at least in all the research I have done on this topic. I would be curious if there is other research that would show they pressure can at a higher temp. Good Podcast.

HAVE A HARD TIME WITH FERMENTED PICKLE BUT MY KRAUT IS AWSOME

i heard someone say about TATTLER TIGHTEN THEM AFTER THEY COME OUT OF THE COOKER

Melissa you spoke about the zucchini pineapple😜😅 recipe.if I'm not mistaken doesn't pineapple have a natural pectin in it?

Please share the easy tomato soup recipe!

what are your thought on dry packing potatoes to can them? Meaning pressure canning them without water. Much of what I read says its absolutely unsafe, but I have people around me who say there is nothing wrong with it.

Oh, YES! Reducing or no sugar recipes please!

Hi! I was just watching your garlic harvest video. I accidentally pulled the top off without the bulb. Are they still good to store after curing? or should I use them right away?

My mom still insists on canning her jam with wax

Do u have a pickle recipe? I canned pickles last week and they are not crunchy :( not sure what I did wrong 😑 any ideas????

There is a lot of "canning" videos on the internet that promote questionable methods. One video showed "canning" banana bread in the oven by cooking it in the jar and slapping a lid & ring on it as soon as it is removed from oven. I feel this is an unsafe method...but I could be wrong. Any thoughts on this?

WATCHED MY MOTHER CAN WHEN I WAS A YOUNGSTER....QUESTION HOW MANY MEN DO YOU KNOW WHO CAN

REMINDS ME I HAVE A BATCH OF BROTH TO DO

Explain why bacon can not be canned, says the lady who canned 21 pints.