🗝🤗💜 THIS!! Exactly Why I made this video! 🤗💜

what do you mean you don't store them with the rings? that's the threaded part right?

Yes, you store with only the Flat lids on.

@@DianeTheCanningNana well I will do that then. Crazy they are still boiling after being removed from heat 2 hours ago🤣

What did you Can?

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🤗💜 Thank you! I'm not sure what happened, but I was pretty much finished. It just stopped recording on its own! Lol

🤗🗝 Yeah, still appears sealed, except the button is up. It happens under the Best conditions. When we are entrusted with feeding others, we need to do all that we can possibly do to make sure jars stay safe for our Families. Removing rings to store jars is such a simple step that we can take. 🤗💜

Absolutely!

🤗🗝 Oh, now THAT sounds Amazing!! Pickled garlic is very different from eating just regular garlic. And it's good for you. 🤗

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Thank you! So many variables that affects Canning! Lots to learn, it's not something you learn overnight, or on a Facebook group. 🤗

No. You can stack with cardboard, 1 row only, without the rings. Always remove your rings! Just the slight pressure on the rims could a false seal ( pressure is evenly set with the rings on)

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💜 I Only reuse my Canning lids for Vacuum sealing Dehydrated or Freeze Dried foods. I will Never take a chance and Re-Can with them.

I Used to freeze my sauce 35 years ago! Canning is a game changer. Trust the Process. Get a Ball Canning book and read it through. Follow directions about Pressure Canning and Water Bath Canning and you will be fine. 🤗

🤗💜Absolutely!! Just got more lids today!! Rings and Lids and Regular lids! Drove over 150 miles round trip today!

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I check my jars once a month like that. After Canning you need to make certain they sealed correctly and completely . Wait 24 hours, remove ring, lift by outer part of lid ( making sure button is depressed ) wash jars, dry And store without rings in your pantry.

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🗝🤗💜 Safety first!

🤗🗝 It is Delicious if you love Garlic

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I can do that! I usually pickle garlic when I make regular Pickles, which is coming this week!

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@@DianeTheCanningNana Yea!!! 👍🤗

I emailed you back

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That's why it is recommended to Remove the rings after 24 hours of processing Jars. Once you leave the rings on they "could" unseal and reseal and you would never know . The rings will also tighten over time and differing temperatures and become very difficult to remove.

🗝🤗 Making it this week and getting a video tutorial up! I Love Pickled garlic!

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🤗🗝I have made pickled garlic for 17 years. Love it. I don't cook with them, we eat the clove. Delicious! I preserve minced garlic in olive oil and store in the Refrigerator to use for cooking. Being Italian, We go through a Lot of garlic! Lol

What did you make? The center buttons did NOT pull inward?

What are you using Apple Cider vinegar and Sugar for as well?

@@DianeTheCanningNana Correct. Every jar (10 jars). 'Zesty Peach BBQ Sauce' from Ball. I've made it many times this year and 100% pop rate with other lids.

🤗 Loose, rich soil is key.

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Welcome to my Channel 💜 YES! Never push your lids down! Once you remove from Canner let them sit for 24 hours untouched. If they don't seal, refrigerate and use within 3-4 days. Leaving them to seal on their own is the ONLY way to know if you have a proper seal. Please email me with any other questions or concerns. I am here to help 🤗 Thecanningnana@gmail.com

Not always, unfortunately.

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🗝🤗 We eat pickled garlic, not cook with it. These are Delicious! Making some more this week!

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No. Paraffin can allow mold to form in your Jams and foods, so at least in the US, 2 piece Canning lids are used. It's very rare to see it with any Canning Supplies, if you can find it at all. I use ForJars Canning Lids and highly recommend them. Forjars.com , Use NANA10 for a Discount. Stay tuned to my Channel. I give away Canning lids to my Subscribers on Giveaways and we will be having a big Subscribers Appreciation Giveaway when we reach 15K. Make sure you are Subscribed. 🤗

@@DianeTheCanningNana wow. Thank you for getting back at me so fast I had no idea. My grandmother was from the old country. I'm 70 so you can imagine how far back this was She canned constantly and terrified my mom . She was my dad's mother so trust came naturally. Just once my grandma put a jar to the side, my mom reached for it and my grandma caught her showing her basically exactly what you said To push her point after my mom got upset with how close she came to poisoning the family, my grandma opened it showing her how it would never happen... 😣😳The smell.. Anyhow I can remember her using parrafin. But I don't know how or why

Yes! You can leave them on 72 hours . But always Remove them, wash your jars then store in a cool , dry place. 🤗🗝

@@DianeTheCanningNana I canned some mandarines twice now last batch was soo bitter but the second time I tried soaking them in pectinex I believe is how it’s spelled. But they’re not as sweet, I’m not sure if it’s because I’ve gotten used to the store bought ones, do you have experience with mandarins?

You can get false seals with ANY jar. This is the reason you let your jars sit 24 , untouched , after Canning. Remove rings, wash and dry jars. Test your seal by lifting jar up gently by the seal rim then store in a cool dry place without stacking jars on top of one another. I check my jars, ALL of them , once a week. Sometimes a Jar will unsealed due to change of temperatures or pressure. It will also sometimes Reseal after unsealing . You never want to be surprised! When Canning Always wipe your jar rim with vinegar to prevent this. 🤗💜

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Oh no! Remove the bands now. Put in a cool, dry place. They should be fine. Watch the lids and just check to see if any are loose. I check mine once a week ( on rotation since I have over 1000) Lift jars by lid rim to see if it is loosened.

A lid CAN come unsealed and then falsely reseal due to gasses in jar or temperature change, yes!

It can happen with temperature or Pressure change, or if jars are stacked or happen to get bumped together or into something. Or if not properly Processed, food will deteriorate and gasses build up popping the lid. This is why we remove Rings before storing as well. SO important. If rings are on jars, even loosely, you won't catch this quickly if it should happen.. A good habit is to check Jars on a rotation weekly or monthly. 🤗

@@DianeTheCanningNana so you're saying that jars can loose there seal with the lid popping up, contaminating the food, and then re-seal with the lid popping back down?

@@DianeTheCanningNana so you're saying that jars can loose there seal with the lid popping up, contaminating the food, and then re-seal with the lid popping back down?

Not entirely true. With so many different brands now with different thicknesses, the sound test should no longer be relied upon. You want to make sure the center is firmly down 24 hours after Canning, before putting in your pantry. If you can pick the jar up by the rim of the seal you have is good. Do not stack jars, keep temperature steady, prevent tipping over. Check your jars once a month for a consistent seal and look at the food to make sure you see no bacteria growing. 🤗

ABSOLUTELY 💯!! Never eat ANY Home canned Food that you even SUSPECT may have a false Seal! Botulism is invisible and has no flavor.

Not necessarily, no. You can have a Jar seal, then unsealed and reseal itself due to temperature change or jars being moved abruptly, giving you a false Seal, as I showed here. Yes You Want the button down, but it has to Seal naturally, without being pushed , without having another jar on top and avoiding extreme Temperature changes. Canning is a science and one must learn to not only make certain we are Canning at correct temperatures for each food, lbs of Pressure and time, we must be confident in following each and every step to know we did EVERYTHING we could, within our ability, to follow Proper instructions for Safe Canned food that we are Confident to feed our Loved ones. 🤗💜

@@DianeTheCanningNana thanks! I😊

You remove the rings 24 hours after jars have cooled. The rings are only needed during the Canning process to seal the jars. Once sealed, remove rings, wash and dry jars and store in coll, dry place. Do not stack jars on top of one another. You remove rings and store unstained to prevent false seals. 🤗

You have a False Seal. You should Not eat the food in that jar as it's been unrefrigerated and unsealed for 2 days. After you are done processing your food always make sure to leave the jars untouched for 24 hours, rings on. After 24 hours you can remove your rings, wash Jars and store. After 24 hours is when you want to check the lids to make sure the button is down. Never press the center of the lid down, just allow them to cool and seal naturally.

@@DianeTheCanningNana Thanks kindly for the quick response and information.

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Ok First , you need to just stick to a proven recipe and try that first. It sounds like you added Way too much vinegar to what you were Canning. What did you pickle? I have several easy to follow where bath tutorials to start you in the right direction. Another thing you always want to have at least 1/2" Headspace vThe vinegar or other liquid doesn't boil Off, but it absolutely Will siphon ( boil OUT) Of your jars . That will give you less liquid than us required to keep your food safe ( except with meats, but you will learn that later) Do you have a Ball book? Do not mix and match recipes or use something someone inexperienced put on another social media platform. If you want to Can and do it Safely, you need to learn the basics and follow approved recipes. Email me anytime for help. Thecanningnana@gmail.com 💜🤗

@@DianeTheCanningNana I MADE HOT SAUCE (ghost pepper with fruit and vegetable mash) I looked at a few recipes online and substituted ingredients to an extent, for instance I didn’t put tomatoes in my hot sauce, so I removed that and added pear/apple celery and carrot, this is why I went heavier on acid. Let’s say I’m stubborn…. I guess I will find out if I’m ok in a couple months. 😞. This world crazy anyways…. On the plus side I read guidelines stating you need either a ph lower then 4.5, or add 20-25% acid to your product to be safe. I will buy pressure canner down the road to avoid the head ache and Paranoia, the whole reason I went on this venture was the hot sauce I buy in the store is now 15$ for 150ml, where I made 2litres for 45$. The frustration is that science should be science, and the USDA says you shouldn’t use a ph tester and just follow proven tested recipes.(it’s like they want use to be unintelligent to figure out things) I shoot for the stars instead of baby steps I guess. Thanks for reaching out to me. Sorry to be that guy who broke the rules. I don’t do well in the bubble of the unknowing. Knowledge and wisdom is worth more then money. If I survive this canning exp I will try to master it. Think it maybe key to the coming days.

You should be able to water bath hot sauce, and with the amount of vinegar you added I would think you will be fine. I haven't made that kind of hot sauce before so I quite honestly do not know. I make Green sauce, Red Enchilada sauce and Marinara sauces all the time. You are very brave using Ghost peppers! Lol Glad you are joining us here. 🤗

@@DianeTheCanningNana I am fully liable for my actions. Thanks for all the responses. The ghost peppers weren’t strong enough in my opinion because they lacked the seed content inside was a little disgruntled. I also think fermentation would bring up the heat level, it’s still hot but it’s a yummy tolerable hot because of the added fruit. My favourite hot sauce is “Audrey d” either their scorpion, ghost pepper, or reaper sauce, one teaspoon is sure to give a person hiccups, but mixing it with mayo or hummus gives a nice burn and flavour, although I used 350grams of ghost peppers, 150grams of scotch bonnet, 50grams habanero, 200 grams of Anaheim, and three tablespoons of cayenne powder still wasn’t as hot as Audrey d sauce so I figure they fermented theirs, as I read added acid can tone down the spice. So I want to buy a pressure canner, and a proven ph tester that I saw on the healthy canning site, the low end costs 60$ ca. I also have to fix my gardening skills. I have failed many attempts. I want to try a fermented batch of hot sauce and have the pressure canning for higher ph foods for more nutritious value. I had a close call in life, the end of 2019, and have taken a strict path and healed from all things doctors said I would be on meds for life. In my 2 yrs of sickness with limited mobility, I grew my mind to understand more about health, and natural remedies and capabilities. I want to create an indoor garden yr round harvest and invest in a small wind generator to avoid high costs and any power issues. All a work in progress first I have to just grow a carrot. 😂 see I’m a dreamer a little 👌ADHD. But through understanding and meditation one can manifest anything. I had my own business before Covid carpentry for a few yrs, before I was a carnivore chef for several yrs in high end restaurants. Got certified in the carpentry trade as cooking doesn’t pay well where I live, eventually chased money in construction…. Having a close call with life, lying on the side of the road with my pregnant partner calling 911 body lay limb lost all cognitive abilities, mobility and such went stiff, until I popped/puked all the poison the doctors had me on. Then I chased Knowledge. Haven’t seen a doctor since. Anyways there’s a portion of a true life story. Was a blessing in disguise as I have been stay at home with a beautiful baby girl for passed two yrs. Key Always keep the liver clean. Keep body ph in check And careful where the food come from. I’m Trying vegan but even vegan has flaws and hidden preservatives. I try to stay away from processed anything and won’t touch fake foods. Eventually I will create a channel for my experiences primary health, natural medicines, maybe write recipe book (go figure right lol) But all takes time and effort. Anyways I will leave you be now enjoy your week! Glad to join. Thanks again.

We have a LOT in common where it comes to close calls and life changes my Friend. Sounds like you are on a Journey to health. Sending you good thoughts and Blessings. 🤗

Yes! After processing your jars, let cool 24 hours. Make certain your seals sealed securely. Remove Rings, wash and dry jars, store jars in your pantry or cool dry place. Do not stack your jars unless in a box , then only 2 boxes high. I will be doing a New video on this shortly. Please Subscribe and put notifications on. There seems to be some confusion with many newer Canners.

@DaveFriedli It Certainly Was sealed completely for 5 Years. This is why it is called a False Seal. It became unsealed enough to allow air in. The button is up, yet it is still adhered to the rim of the jar. It is no longer safe to consume.

Several years if kept in a cool dry place. I keep my Corn Cob Jelly for 7-8 years. That one just gets better with age!

@@DianeTheCanningNana Thanks. Some people said that you can only keep them on your shelf for a year. I’m confused.

Hi, do you mean they warped after Canning? What kind of lids are you using? If you use off brand, fake brand or lids not made for Canning this will happen. I use For Jars Canning lids ( forjars.com) You can get 10%off using NAN10. Are you using Ball lids you bought online? Email me at TheCanningNana@gmail.com with more details please. 💜🤗

@@DianeTheCanningNana new jars.

@@DianeTheCanningNana They won't seal. They're bubbled in the middle. I've never used these jars. They're new.

What Brand are they? Are they for Canning or Crafting?

@@DianeTheCanningNana Canning

🗝🤗 No I have not

Hi, you need to let your jars cool down on their own without touching them, and especially Not pushing that button down. If it didn't seal on its own, refrigerate it and use within 2-3 days.

@@DianeTheCanningNana they were fully cooked down. I ended up putting it in the fridge because I knew I’d never trust it after that.

@unnamed You need to let them cool and sit for 24 hours.

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Yes, jars are everywhere here!

@@DianeTheCanningNana here in Puerto Rico they're no where to be found.

I can ship to you, but need to find out shipping cost. Can you email me what you need? Thecanningnana@gmail.com

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Don't let WHO know? Most Amish Pressure Can low acid foods. However you process any foods, there is always a chance of a False Seal, 100% times more if you reuse a lid. I Only Reuse Canning lids for Vaccuum sealing Dried foods ( Dehydrated, Freeze Dried) in jars.

Absolutely Not! If the seal FAILS , Food needs to be thrown out! This means Bacteria has entered the jar and it's now been contaminated. I would Not feed this to my family if it was the last food we had! POISON!

If you know the science behind it, you know that vinegar is very acidic. Nothing that will kill you can grow in that acidic of an environment. Botulism will only grow in a low acid, anaerobic environment. The spoiled food that will kill you is low acid food.