Glad we could be of help, please feel free to reach out with any additional questions.

kzfaq.info/get/bejne/r7GKZrSWvrSzj2g.html try this

Thanks for being engaged with your local Cooperative Extension Service County Office. Reusing previously used lids is contrary to the recommendation of the major manufacturers of canning lids, as well as the United States Department of Agriculture (USDA), who has done the research on food safety for home canning. As you know the proper headspace and USDA recommended heat process for the correct time, as indicated in research-developed recipes, are what cause a vacuum to occur in a jar, and thus a strong, airtight seal, to occur. Thus, just because your jars sealed, doesn’t mean that the seal is adequate to ensure food safety over time. The silicone which is the “glue” that seals to the clean jar rim for an airtight seal, is designed for one time use. The tackiness of the silicone is lost with repeated high heat. I hope your canned items will remain sealed and safe to eat but caution you to not reuse lids in the future. Happy Canning!

@@UKKentonExt Is there a sustainable reusable option for lids? One-time-seal lids aren't doing us, nor the environment any favors.

@@Vloshko Thanks for your interest in home canning and the Kenton County Cooperative Extension Service. We do understand your concern about “one time use” lids, however the research from USDA and the canning companies require new lids be used for each product to ensure safe sealing. You may see some messages on the internet about boiling lids to use again, however we strongly urge people NOT to do this, again, as we want to insure a safe, secure, vacuum seal. Research has shown this can be achieved by using canning lids one time and following instructions by USDA and the Cooperative Extension Service; the plastisol on the lids is designed for one-time use. Remember, you can re-use the screw bands and the jars that are in good condition. An alternative may be to repurpose the lids for any kind of dry or craft storage or perhaps utilize them in a fun craft project.

@@Vloshko there is a company that makes reusable lids in the US. I can't remember their name(I'm UK) KZfaqrs have been doing reviews on them so have a you tube mooch.

@@Vloshko There are "Tattler" lids and they work great. Msde of BPA free hard plastic, they use a rubber seal and eork great. Completely re-usable.

So glad you are canning, however, fresh black eyed peas MUST be canned in a pressure canner. If you need specific directions for doing this please let us know. All vegetables (including peas, beans, carrots, corn, etc.) must be properly processed in a pressure canner for safety, unless they are pickled using a research-based recipe. Please, for safety’s sake, use quality recipes and process products properly.

How exciting! We have some great resources for reliable information on food preservation and safe recipes to can all of your garden favorites which you can find here: kenton.ca.uky.edu/content/food-preservation :D all the best!

Thank you -- happy canning!

Absolutely, Canning is a wonderful thing, but should be done with some caution and a solid knowledge base - no one wants to have food poisoning! Glad you found us and Happy Canning!

We're glad you found it useful, thank you for the feedback!

It's certainly never too late to start :) Please feel free to reach out with any questions!

That's so awesome! We're happy you were able to can confidently and safely :D

Apple butter canner here 🙋🏻‍♀️. Crabapple butter to be precise.

That's so exciting!

@@UKKentonExt hello it's good to find this video but I just want to ask is it ok to sterilize plastic jar and what's the procedure? Thanks.

@@alvs4477 Thanks for your interest in our home canning procedures. Home canning cannot be done in plastic jars, only glass canning jars. Plastic containers cannot be sterilized. If you’re interested in using them for other storage purposes, you are able to sanitize food grade plastics with a bleach solution or boiling water. Hope this helps!

@@UKKentonExt ok thank you very much from Philippines.

Hello Debra, I am assuming you are talking about cold packing the jar - putting cold product in the jar, not heated food product. Here are recommendations from the national center for food preservation: Center the canner over the burner and preheat the water to 140 degrees F. for raw-packed foods and to 180 degrees F. for hot-packed foods. You can begin preparing food for your jars while this water is preheating. There are several reasons for starting with water that is at least 140 degrees F., this gets the jars slowly warmed and starts the process of getting the water boiling for the canning process. Hope this helps! Kathy

Because our recipes are tested and researched for use with products and processes mentioned in the video and common in the United States, we are not able to provide guidelines for use with the types of jars and lids you mention. You may want to check with the Weck company for guidelines and directions for use of their products in your location. We are happy to know the video may have helped you. :D Happy Canning!

Please reach out with any questions :)

Q: Can one add spices? A: You can add some dried spices. Q: Would garlic added in screw with the Ph? A: Yes it would. Don’t add fresh garlic unless the recipe calls for it.

The lids should be washed with soapy water and rinsed. If you are processing for at least 10 minutes in a boiling water bath canner, the jars and lids do not need to be sterilized. If your jam/jelly recipe is only processed for 5 minutes, then you have to sterilize the jars, but not the lids. To sterilize the jars you must boil them for at least 10 minutes prior to filling them. If you only wash them and warm them you will need to process the jam or jelly for at least 10 minutes. . Lids no longer require sterilization as the sealing compound is activated at boiling temperature. You do not want to activate the compound unless it is on the jar. Lids can be used right after washing and rinsing in warm water.

The lid is not necessary if you can keep a 1-2 inch rolling boil over the jars for the entire process time. If the pot is covered the water will not evaporate and steam escape - this will ensure the 1-2 inches of water over the jars. The lid also acts as a safety measure to keep the water inside the pot while boiling to help avoid scalds and burns.

Q: "I just made my first 2 jars of water bathed mulberry jam. But I made tons of mistakes and am wondering if I should just keep it in the fridge and use it soon. I know it sealed, that's one thing I can tell. But I only water bathed it for 13 minutes." A: What did the recipe say? Most of the time jams and jellies are not processed for more than 10 minutes.

Q: I did not get rid of bubbles. A:That is OK. As long as the jars will filled and there are no large voids in the contents you should be fine.

Q: And I did not have a rack inside my pot. A: The rack is to prevent jar breakage if the boiling water causes them to bounce. If the jars didn’t break, you are OK.

Q: What happens if you don't smush out the bubbles? A:You can’t smash out bubbles in jams and jellies due to the viscosity of the product. When you are filling the jars work to not get too much air in the product. If you are referring to fizzy foam, then that is OK. It is not a food safety issue. It is a cosmetic issue.

Q: And why can't you use the lids again, as long as they have no dents or damage? A: The compound on the underside of the lid is only guaranteed to seal once. Once that lid is used the compound has a permanent dent and will not soften and seal again. You can use the lids for regular storage of other foods, but not for canning. Q: Will they not pop again? A: They are not guaranteed to seal again. It is not worth the risk. Canning is a lot of work to not have the jars seal in the end.

LMFAO.

Hi @Freakin Frugal -- we're working to respond to your questions, but were wondering if you put a thickener of any kind in the apples - anything like cornstarch, flour, pectin or clear-jel? That will make a difference in the answer.

Q: I am confused regarding whether the sugar is there just for taste or if it is necessary as a preservative. A: The sugar is for flavor, not preserving when canning apples.

Q: Also, I thought I de-bubbled the jars enough, but this morning I see little air bubbles rising up. Is it critical to get the air out? A: Yes it is important to remove all the bubbles. If there is trapped air, then the headspace will be larger than needed and food may stick up out of the liquid. Excess air throughout the canned product may also prevent the heat from distributing evenly throughout the jar contents during the canning process.

Q: Third question, when I filled the jars, I made sure the apples were all submerged in the liquid. After processing, the apples are higher in the jar, sticking out of the liquid at the top. Is this going to be a problem? A: Not really. Over time, the apples sticking up out of the liquid will become dry and tough. It is a quality issue. I would consume these first for best quality. It is important to measure the proper headspace for each product and follow the guidelines. Headspace allows air to escape the jar while keeping the contents inside the jar during the canning process. You did not indicate it there was any thickener added to the apples (cornstarch, flour, or similar product). Neither of these items would be considered safe to add to apples when canning.

A: Can one add spices? You can add some dried spices. Would garlic added in screw with the Ph? Q: Yes it would. Don’t add fresh garlic unless the recipe calls for it.

Sorry @damionalston1879, unfortunately we have no research-based recipe for canning sea moss and therefore can give no recommendations for canning this product safely.

Unfortunately you cannot, as they are a low acid vegetable and must be canned under pressure.

@@UKKentonExt thanks for the information. Will be getting a pressure canner

@@pattyjohnston6239 If you haven't already checked it out we do also have a video on Pressure Canning:kzfaq.info/get/bejne/fsind5mZtbnYgas.html Happy Canning!

Hello, Kathy is currently out of the office, however, you can find a master resource list from the University of Kentucky regarding Food Preservation here: fcs-hes.ca.uky.edu/publications-list/22 We also have a resource list for Food Preservation on our Kenton County Website, which you can locate here: kenton.ca.uky.edu/content/food-preservation If you have any additional questions, please feel free to reach out to us again. Typically we are able to respond in a more timely manner via phone or email. Happy Canning!

Many people can so that they have locally grown produce all year long. In modern days many of us have access to produce year round, but it is often of a lower quality since it is shipped from farther away - nutritional value is highest when the produce is fresh. There are also the environmental impacts to consider of having off-season vegetables shipped from further away. Also for those that home garden this is a great way to reduce waste and have access to nutritious vegetables in the off-season as well. Everyone's situation is a bit different, so what is beneficial to some may not be to others. Time and equipment costs are certainly a factor to consider as is the availability and quality of produce you have access to locally. Thank you for taking the time to view our video :)

Jars can break if they are not heated prior to being filled with product. You do not need to sterilize the jars unless you are boiling water bath less than 10 minutes - just keep them hot after washing, then fill and process. In our video, I removed the jars from the dishwasher after a quick rinse just prior to being filled. The jars had previously been washed with hot water and soap, the second time in the dishwasher was just so they were still hot before being filled. This may not have been very obvious in the videos - I apologize for that. Another way to keep the jars heated is to use a big pot of hot water on the stove and keep them in there until you are ready to add hot product. Lids just need to be washed in hot soapy water and rinsed before using, they do not need to be heated again before applying to the filled jar. I hope this clarifies the information for you. If not, feel free to contact us again. Kathy

@@UKKentonExt thank you so much for replying you've answered all of our questions and saved us some steps and made the "process" much more enjoyable " pun intended 😁" Thank you for your time.

What you did with the bottoms of the asparagus and the brine is fine. The ratios are the same for the two brine mixtures. As long as you processed the items for the recommended amount of time your product will be okay. The bottoms may be a little tougher than the tops - but, I imagine you’ll enjoy the home preserved product!

It depends on the recipe -- They will have times listed for both pint and quart jars. Here is a direct link to our publication on "Home Canning Tomatoes and Tomato Products." You can find recipes/times here: www2.ca.uky.edu/agcomm/pubs/FCS3/FCS3580/FCS3580.pdf

Here is a link to our publication that includes step-by-step information for water bath canning on page 3 www2.ca.uky.edu/agcomm/pubs/FCS3/FCS3579/FCS3579.pdf You warm the water before adding the filled jars. Then, bring the water to a full, rolling boil and begin the timing. After the processing time ends, turn off the heat, allow the jars to sit in the hot water for 5 minutes before removing them to a cooling rack. Do not disturb the jars for 24 hours. It is not recommended to place a hot product into hot jars, add the lid and allow the products to cool naturally. All products should be properly processed to ensure a safe seal and help destroy potentially harmful bacteria growth. If appropriate products are to be processed in a water bath less than 10 minutes, the jars must be sterilized prior to use. If jars are processed for 10 or more minutes they should be washed in soapy water, rinsed, and warmed prior to use (allowing you to put a hot product into a warm jar to help avoid potential breakage of the jar). Please be sure to use a research-based recipe. Ensure the vinegar used is 5% concentration (not all are - you’ll need to read the label). Here is a link to such a recipe for mango chutney: nchfp.uga.edu/how/can_06/mango_chutney.html Happy Canning!

Hi Nickolai, thank you for your great question! I have heard back from our state specialist. Desiccated coconut is already preserved, as it has had the moisture removed. Coconut cannot be canned through the boiling water bath method, as it has a pH well above 4.6 so if it were to be canned, it would have to be canned in a pressure canner. There are no USDA approved recipes for canning coconut, so it is not recommended to can coconut at all. Hope this answers your question, please feel free to reach out with any additional questions. And if you need a faster response time, please feel free to give us a call or email!

It was a 22 quart presto canner

@@UKKentonExt once again, thank you.

It has to be bottled lemon juice. Not fresh, not frozen. Bottled has a consistent pH that is required for canning.

There are no research-based guidelines for “re-canning” commercial cheese sauce. We recommend you purchase the product in smaller jars. You could also consider talking with neighbors or other family members to share the extra product with, just make sure any containers are sealable and have the product name and expiration date written on them.

Quality, research-based recipes generally include the directions for the method of canning (water-bath or pressure) along with the time, pressure if required, and instructions. If the recipe doesn't have instructions for water bath canning it is likely not a safe process for that recipe. Making up your own recipes or using other recipes that are not research-based put you at risk of food-borne illness, specifically botulism.

It was a stainless steel pot :)

@@UKKentonExt thank you so much for your quick response

You are correct, water boils at lower temperatures at higher altitudes. Home canning does work, however adjustments must be made in the amount of time the product is processed in the boiling water bath canner, and the actual pounds of pressure must be adjusted when using a pressure canner. Here are two useful links - the first is a summary article from the National Center for Home Food Preservation, and the second is from South Dakota State University Extension Service. They should contain all the information you need. nchfp.uga.edu/how/general/selecting_correct_process_time.html extension.sdstate.edu/altitude-adjustments-home-canning

Unfortunately that won’t make any difference - vegetables are low acid foods, whether they are raw or cooked and must be pressure canned.

The National Center for Home Food Preservation is a fantastic resource to find methods and times for safely canning any fruit and vegetable. Per their site, you should use a pressure canner for Sweet Potatoes, not a water bath. Here is the link to their information on sweet potatoes: nchfp.uga.edu/how/can_04/potato_sweet.html

It’s okay. Sometimes jars will seal when the hot product is put into the jar and lid it put on. This seal is not a “good seal” that will last for food preservation. The jar still needs to be put into the canner and processed for the proper amount of time. Additionally, do not let the filled jars sit on the counter. Go ahead and get them in the canner when they are filled

Hi Kay, thank you for your question -- At your altitude the times that have been provided in Kentucky Extension documents (and this video), the Ball Blue Book, and through the National Center for Home Food Preservation at nchfp.uga.edu/ will all be safe, accurate time frames.

@@UKKentonExt THANK YOU❤

Hi Ashleyn, I have sent your question to Diane Mason, I will try to get an answer to you today if possible.

The product demonstrated in our video is “Crushed Tomatoes” - not tomatoes packed in juice. While they may seem to be the same thing, they are prepared differently. The preparation techniques affect the processing time. One factor that affects canning process times is the density of the product. Each tomato processing guideline provides different preparation directions and different processing times to ensure the center of the product in the jar reaches the necessary temperature for an adequate time to destroy pathogens. The crushed tomato recipe demonstrated in the video is a tested and reliable recipe from the “So Easy to Preserve” book and website provided by the University of Georgia Cooperative Extension Service. nchfp.uga.edu/how/can_03/tomato_crushed.html If you followed the proper water bath process and directions presented in the video, your product should be fine. Be sure you added acid (bottle lemon juice) to the jars, left the proper headspace, and followed the correct water bath canning procedures. Plan to use your product within one year if at all possible, two years at the most in storage (that’s why it is important to label and date canned items). Hope this helps!

If you used a recipe other than the one demonstrated, the process time would be different and your product may not be safe to store and consume.

Removing the rims after canning allows you to see the product to check for spoilage and for proper sealing of the jars. When you wipe the jars clean before storing it also allows you to clean the entire jar. The rims are also available for use with other canning efforts. It may also keep them from rusting so they can be used multiple times. It is good practice and recommended - but, not mandatory.

Ok thank you

You can find more information including recipes, regarding jams and jellies, in our "Home Canning Jams, Jellies and Other Soft Spreads" here: www2.ca.uky.edu/agcomm/pubs/FCS3/FCS3579/FCS3579.pdf

If the headspace is too small, food product can get under the lid during processing and cause the seal to fail. Be sure to measure properly with a headspace tool. If there is too much product in the jar, scoop a little out so the headspace is accurate and remember to wipe the jar rim. If there is too much headspace you risk having the jars not seal due to excessive air in the jar. During the canning process the air is evacuated from the jar.

That is correct. Low acid foods, like vegetables, must be processed in a pressure canner only.

Hello Catherine, Are you losing water from jars when you use the boiling water bath canner or the pressure canner?

@@UKKentonExt Hi I was canning moose meat and it's just pure raw meat and I know we're not supposed to use a water bath according to what you say but here in Newfoundland everybody uses a water bath because most people don't have pressure canners inners so the idea is to heat the lids heat that clean the rings disinfect the bottles put the meat in with a piece of pork fat at the bottom and at the top and then cover and wipe the perimeter cover with lid and ring at finger tightness and place submerged in water For 4 hours

When I did this water seeped into my bottles when my neighbor does it they do not cover the bottles they bottles they leave the water just at the neck of the bottle and do the same thing and no water enters and then the moose meet gels

​@@catherinemartina6469, The USDA regulations we follow when canning meat require pressure canning, so therefore I am unable to assist you with any instructions on canning meat through boiling water bath canning.

Are you asking to preserve all three in the same jar? I so I will need to reach out to our specialist for that information. If canning them individually, Corn and Okra should be canned using the pressure canner method, but they do also freeze really well, especially corn. Tomatoes can be preserved using the water bath method, you can find information on canning tomatoes here: nchfp.uga.edu/how/can3_tomato.html#gsc.tab=0

@@UKKentonExt yes 3 in one

@@karenthornton5477 It is not possible to can okra, tomatoes and corn together. There is a recipe for okra and tomatoes in the publication at this link www2.ca.uky.edu/agcomm/pubs/FCS3/FCS3580/FCS3580.pdf The corn has to be canned separately. Here is a link to our publication with the corn canning information. www2.ca.uky.edu/agcomm/pubs/FCS3/FCS3583/FCS3583.pdf

Carrots should be canned using a pressure canner. The recommendation is always to use recipes put out by trusted sources such as the USDA, you can find more information published by the USDA here: fcs-hes.ca.uky.edu/publications-list/22 Their publications include recipes that are proven safe for at-home canning.

It is fine to cut the recipe in half. The ratios will remain the same.

Thanks for answering all of my questions! I'm processing the beets now and at one point I started heating up extra water in case I needed it and I think it took some of the gas power away from my burner with my canning pot on it. I noticed that the boil was not as vigorous...bubbles were still coming up but for a short period I'm not sure that it was boiling as vigorously. Thoughts? I noted that when you added water in this video it was not boiling vigorously for a moment

Thank you! I have tried to call my local extension but no calls back!

@@laurenmiller4984 Our specialist wanted to add and clarify that It is recommended that only boiling water be added to the boiling water canner during the process if needed to keep the boiling liquid 1 to 2 inches above the jars. The water should be poured around the jars - not directly on them. If the water stops boiling all together the processing times needs to start over. If the rolling boil only stops briefly - and then resumes - it is okay to continue the process.

@@UKKentonExt thank you! I ended up storing in the fridge because the water level fell too low but I have learned something for next time! How long would you say is briefly? Under 30 seconds etc?

The logo you are seeing on the Apron is the University of Kentucky Logo

This would not be considered a safe practice and could create unsafe food. Filling and inverting jars does not provide for a safe end product. Please follow research-based recipes that call for properly preparing, packing, and pressure canning meats and meat products. Research-based recipes help ensure that any potentially harmful or deadly bacteria and viruses are destroyed and allow for shelf storage of the product for up to two years.

Hi Sara, thank you for your question :D The United States Department of Agriculture, and others, have done more research on effective canning processes in recent history. They’ve looked at our products and procedures to determine the safest way to home-process foods for longer term storage. The research has shown that 3 hours at 212 degrees F (which is the temperature that water boils in Kentucky) is not sufficient to kill Clostridium botulinum spores (the organism that causes botulism) in the center of jars of vegetables. At least 240 degrees F for a specified period of time (each vegetable has its own time) in order to kill C botulinum spores in the center of a jar of vegetables. The product density, pH, and several other factors play a role in the safety of food. Properly operated pressure canners are the only way to reach 240 degrees F in a home kitchen for home food processing.

@@UKKentonExt but I see Lots of POEPLE water bathing veggies and meats etc for long term storage and they don’t get sick or poisoned soo…. I don’t see how this doesn’t work it has for 100’s of years to date