One small tip I'd add: if you live in an area with hard water, add a bit of vinegar to the water bath to prevent an ugly film forming on your jars.

God bless you for making it easy and simple without an hour of chit chat.

Finally! A proper, chronological video that describes - step-by-step - all the principles of how to jar. Thank you!

Thanks a million times for getting to the point of everything quickly. I see so much rambling and over lengthy videos and yours are perfect 😊

Thank youfor the idea of the towel on the bottom of the pot. I have big enough potbut no rackat the moment. Now I can do my canning. 😊

Hi, Ben! I am so glad to see more people learning to water bath and pressure can! I have a 3500 ft garden and try to can enough to last until the next harvest. Of course, that means getting creative with storage if you don't have a basement that stays temperate. But know that even if you live in an apartment with no balcony, you can still can! BTW - after letting your canning sit for 12 to 24 hrs after processing, be sure to thoroughly wash the jars. Sometimes some of the contents syphons out of the jars before the seal is achieved, and any food residue will attract bugs and mold. The resulting "stink" is not pleasant. After checking the seals, I actually put the filled jars into a sink full of soapy water and give them a scrub. I also have hard water here, so I add a splash of vinegar to the hot rinse water, too. Dry, label and date your jars before putting them in your pantry. Now - Let's pressure can low acid foods! In these trying times you can save so much money on groceries by taking advantage of bulk-buying and sales. If you don't have a garden, grocery store produce and meats will can up just fine. Buy produce in season, and buy meats when they are reduced in price for quick sale. Process these items the same or the next day to ensure the best quality.

Great simple video! Straight and to the point with no nonsense. 👍🏻

Watched this video 3 times it's the best. You get to the point, all natural, not like a recite from a book, big thanks as you solved my waterbath canning questions. Big thanks and keep up your awesome work.

I've been canning for a couple of seasons now. Mostly making tomato salsa, sauce, whole tomatoes, spaghetti sauce, and stewed tomatoes. I have also done up lots of pears (Kieffer variety) into pear pickles, sauce, butter, mincemeat, jelly and jam, and even some pear wine. I've had quite a bit of success with mint jelly as well. For anyone really interested in all things canning is it okay to recommend another channel? The Rose Red Homestead and MakeitMake channels have great education on canning. The Ball book of canning is also like a Bible for me. Here in the States you can also find resources through your county extension office and state department of agriculture. Here in the US, water bath canning is NOT officially endorsed by the USDA (United States Department of Agriculture) for canning any low acid foods, such as many vegetables and meat/fish/poultry. However, water bath canning is still the method most used by the Amish. The main difference is that water bath processing time for low acid foods is much longer than pressure canning processing times. So it is an option for anyone willing to do their homework on the process. The videos at Rose Red Homestead are great education and the woman who runs that channel does an excellent job of explaining the science behind the two methods. Of course, you need to have a pressure canner to do the later, and this piece of equipment isn't cheap (I just purchased one and it was $300). A lot of people are a little skittish of pressure cookers and canners, and rightly so, but they are great tools in the kitchen once one gets used to using them. I also employ freezing my produce and thanks for the information on blanching times! I used to buy broccoli when it was on sale (single mom, looking for ways to reduce the grocery bill) but can't say I knew the times for the others you mentioned. I find that the quality of frozen (provided you escape freezer burn) to be the closest to fresh. But, I have recently become more interested in methods that create something shelf stable -- something that doesn't require any energy to maintain, like freezing does. I have experimented with fermenting, dehydrating, and salting. I just today finished getting my 'kitchen garden' crops planted: tomatoes, sweet peppers, and potatoes (trying sweet potatoes this year for the first time) as these are the staples of most every kitchen. I also have two varieties of eggplant and summer and zucchini squash seeds going in later this week. I love your channel and your direct, get to the point method!

I've watched canning videos before but none were as good as this one, thank you so so much! Also I could use a jam video, mine never set and I have tons of grapes

No dodgy stuff in your food. Pure homemade goodness

I’m just revisiting this post after about a year and want to point people to the Amish method of water bath canning EVERYTHING! Now it’s not USDA approved but then Europe has survived World Wars and famines long before our lovely cousins across the pond began to manufacture and sell Pressure Canners, indeed the people of Eastern Europe can show you how to water bath anything from meat/ chicken and tomatoes in a water bath. Good hygiene and following rules should keep you safe as will your eyes and nose in opening the jars ( always remove rings and never stack on top of each other). Temperatures for reheating are available online should you be still afraid of botulism or it’s spores. Never before have most of us needed to learn how to grow preserve And store good food for leaner times, don’t let Big Tech or Corporate frighten you off from doing things our grandparents did as a matter of course. Supermarkets won’t always be there with groaning shelves this Winter. For anyone curious about the Amish and Mennonite methods of canning low acid produce may I suggest a channel called Makeitmake where an Amish lady explains her water bath canning of everything. I survived the “lurgy” of the last two years on food I cooked and canned myself which I stored in a spare wardrobe and an old bookcase . Best of luck and happy canning ❤

Thank you for putting out time sensitive videos. They are always super appreciated. ☺️

Easily the best guide on the web

Ah thank you!! I was wondering what I could use instead of a rack at the bottom of my stock pot!

Thank you! I am brand new to canning and this has FINALLY been the only one to teach the no-ring method/process to store without the ring! Not many actually show that part! Thank you!!

Thank You for taking the time to create and share this very informative and wonderful teaching tutorial. You are an excellent speaker 😊.

Thank you so much seeing your video makes me feel so calm I thought I had to waste 500 on canning equipment but this video change my life and not only me but my kids life also

brilliant easy to understand instructions

Ahh, thank you for such a short, concise video with all the information I needed!! Refreshing.

Love canning, just done a load of beetroot, potatoes and pork chunks all in an all American pressure canner. Apples, carrots and chicken to follow later in the week.

Just what I needed to hear. 1. I learned why 1/2 of my production went bad 2. I learned why 3. I now understand the correct way Thanks

Great idea since I do not have canning equipment! I will try this thank you!

Just started canning, great video, clear and easy to follow. Perfect timing, great video.

Thanks for the tip that I can use a towel instead of a rack which I couldn't find during this pandemic time.

Fantastic! I don’t have equipment so this is the method I’m going with.

Super simple and helpful. I feel much more confident now. Thank you!

Wow this is the best video for canning! Thank you!

Brilliant and great for a UK canning video 👍🏼

Thank youuu, this was the first straight forward video I found I appreciate you

I've been busy canning ( both water bath and pressure canning)and dehydrating. With the cost of food going up I'm making sure my pantry is full taking advantage of my garden, local produce stands and food in abundance.

Thank you so much for your simple, yet detailed demonstration! I now have confidence to actually do this! Now to find a family owned store to purchase canning jars!

Thank you for explaining and speaking so clearly. I really enjoy your videos. Thank you 🙏🏼💜🇨🇦

I must have a go at water bathing because it looks really interesting to do. .thanks for sharing this video.

Straight to the point. Enjoyed this video

I've been canning for a number of years. Water canning is my favorite, I've also pressure canned. But I like to take excess tomatoes, zucchini, garlic, onions, and fresh basil. Makes a great sauce for pasta. I had to switch to an electric water canner a few years ago, now my stove has glass top and it can't be used for canning. But the electric one I purchased from Ball worked out great.

Wow what an Amazing video very educational, professional and I love how informative you are! thank you for sharing

For a minute I thought Mike Mew from @Orthotropics was making vegetable canning videos, you two have an incredible resemblance!

Beautiful video. Thank you for sharing!

Great video! Thank you!! I remember pulling strings and snapping beans w my siblings as a child. Im planning on doing some canning later this year!

Hi from Australia! Very clear explanatio, quick and simple. I’ve been water bath canning since late last year, but my partner Craig canned with me for the first time last Wednesday, so I will show him this to make sure he understands the process! Thank you!

Thank You ! Finally step by step .. to the point .. and you explained it perfectly! First time Canning for the holidays.

Thank you!!! I don’t have a pressure cooker for canning so this is really helpful

Mate! You are literally the best!

Simple, to the point, thank you!

This totally gives me respect for our ancestors who had to grow and can or store their produce! Now i know why they say "busy as a farmer's wife". Ben, you are REALLY GOOD at explaining stuff quickly and thoroughly. Thank you!

This video is just what I’ve been looking for. I hope to have some beans to preserve and maybe more. I never knew about a lot of the things you mentioned, such as acid in plants and therefore why you need vinegar. Ben, you’re a great educator 👍🏻🫛🌶️🥒

Yet again a great video, and... Brilliantly timed! I recently started pressure canning, but was thinking today, that I could do with learning more about water bath canning too. Thanks very much.

This is best canning video I have seen! Thank you! I will give it a try!

Thank you for a straight forward recipe... please do more canning recipes. Thank you. 🥰

I keep reading it as 'bath water canning'. Must plant more carrots.

I'm so keen to purchase a few preserving jars, etc. now and try this method. Thanks for sharing.

Wow ive been watching your channel for awhile and im glad uve been updating a lot! 😩🌺✨

You explained the process so well...thank you!

Thank you so much for taking the time and making the effort to post this video. It was so useful. After 4 years a newly planted orchard looks promising for this year so wanted a method of long-term preserving of apple butter etc. Your helpful instructions has inspired me.

Definitely going to try that bean recipe - looks delicious! Am growing some beans this year, so will hopefully put any leftovers to good use 🙂

This year was zucchini salsa, zucchini relish, corn relish, grape tomato/cucumber medley, pepper relish and sauerkraut! Always tastes delicious all year round!

Been doing water bath canning for years and years, but only for pickled things. Recently branched out into chutneys and stuff. The Ball Complete Book of Home Preserving, the big one, has some really fun recipes for water bath. And I have my grandma's old pickle recipes too. Those are the BEST!

Love this recipe for beans! My favorite is making fruit jams and butters, but tried salsa and Mariana sauce this year for the first time and loving the results! 🍅🌶🫑🧄🧅

This was so helpful thankyou

Thank you so much for this as a person who has never done canning but very interested to try it and I'm glad I found your video very helpful. New Subscriber ❤❤❤

Thank you. Well done and great music!

Great information. I never heard of adding vinegar and using a water bath method to can green beans. Always used the pressure canner method.

This was exactly what I was looking for :)

Love your videos! Thanks for posting!

You are Wonderful!! Thank You for this video, I am a newby to water bath canning and was getting so confused from the other videos I watched your video answered so many of my questions thank you.

Great video! I read that the new jar lids should not be boiled or heated and that they just need to be cleaned as the rubber seal is not as durable or as hard as they used to be.

Great..video..best explanation and demonstration I've see...perfect essential safety info too..

I water bath everything. If it’s meat I cook it first then can . This is the way it’s always been done long before Ball and the makers of pressure canners told us we can’t can without it. Just use your nose and your common sense ❤

Thank you for showing us how to can fruit and vegetables. My freezer is full up so had to look to other ways to preserve my pears as they won't store like apples. This looks so easy. I did see instructions for canning in the oven. I wondered haow safe this might be? Thank you 😀

If for whatever reason you are unable to pop down to the local supermarket to pick up salt for pickling your vegetables, you can always go for a jolly old stroll down to your local ocean and boil some saltwater to make your own sea salt. Though if you happen to live in the middle of a large country, crying onto a jar and letting it dehydrate might be quicker.

thank you, I've been looking for a recipe for how to water bath green beans!!!

Great video, very helpful! Thank-You Sir!!

I love dilly green beans. TY for sharing.

This video is so helpful! I want to try canning my favorite sauce recipes I’ve worked on during quarantine but didn’t know where to start

Very simple yet informative video 👍 x 1 million 👌

I love canning onion jam! So good on savory items.

Thank you for this video. I do not have a pressure cooker so wondering what else I can do with a pot and water. Do you recommend a book or do you have more videos on other veggies. Thank you in advance.

THANK YOU Sr. ..❗💕🌎🌏🌍....... exelente tips !!!! I'm a beginner ....I have learn a lot blessings to you and family ❣️🤗

I have never been taught by anyone how to can. I would love to be able to. Will watch this several times to see if I think I can do it right. Thanks for this step by step info. Maybe I can follow this ok. Not sure which all veggies I can do this with. 😊👍

Waterbath is my thing. ❤️Stay with me I trying to learn

Thank you , this was very helpful !😃

👍 Good step-by-step instructions.

I don’t know how to canning but will try ur process cuz I get so intimidated about this 😔👩‍🌾thanks Ben ur videos are quick and easy and helpful 👍👍⭐️⭐️👩‍🌾♥️

Lovely video. Thankyou so very much.

Loved this video.

USDA and many other authorities now say sterilising is not necessary. The sterilising happens in the water bath sufficient not to be done beforehand. However, they should still be hot to warm to avoid thermal shock.

Thank you.

Great videos!! Thank you+

Great video very useful information

this was so nice, thank you thank you !!!

Thank you

Thank you ❤

Thank you!

Thank you for such a great, concise, detailed video. I’m a total newbie who’s about to start canning. I don’t think I’ve ever even eaten canned vegetables. QUESTION: does the required vinegar cause the water bathed vegetables to taste vinegary/pickled? Seems like the answer would be an obvious ‘yes’, but maybe the boiling neutralizes the taste…?

I bought a pressure canner and it had no trivet at the bottom; no instructions either - I have had to order it on Amazon France and it will take a month to come!! Thanks so much for this Ben i have so many courgettes and I need to act quickly.

Best detailed video..bath for 10 min that's awesome..one video said 2 hours that's expensive heating them that long and what vitamins would be left?

Cheers m’dears.

Thank you for your amazing video!

Could you share the written recipe for this and any others you use please as I have never done it before like never and would like to learn how to as a follow on from starting to produce my own food through gardening from watching your excellent channel. Many thanks