As a European I always love coming across water bath videos, I've never even seen a pressure canner for sale here 😅 so we water bath everything

My grandmother water bath canned meat and fish and we all lived,isn't that amazing-lol

Great video. We need to see the old timey ways to do things before most people could afford a pressure canner.

Amazing! I love your voice. It is so soothing! :) I canned cabbage soup with sausage a few years ago and we ate it even after one year of canning and it was perfect. We didn't get sick but people are telling me I can't do that?So exciting to come across your channel and reading the comments. Our government has put so many regulations on us here in the states and this makes it hard for people to do like you said, "keeping skills".

Hi! I just came across your channel...one thing to make sterilizing your jars easier-put them in the water without the rack, they are much easier to get out without burning yourself. The water doesn't boil so, the jars won't crack. I've been doing it this way for years and they are much easier to deal with & no broken jars!

Thank you for this video. Its succinct, not wasting time expousing the virtures of the habit, yet contoversial wherein the comments section yields great additional information! I will sub after i comment. Again, thank you from a rookie canner, a first time DIY wine vinter, father of one, brother to nine, BBQ pit master entrepreneur!

I have wondered about this. Cause how did our great grandparents do this. Also remember helping my mom pressure can with her pressure cooker. We never had special pressure canner. But Birds always chatter No no no. Thanks for a great video.

Thanks for the video. I usually freeze my veggie beef soup. May start canning it and saving the freezer space. And the roast in cans at the end. I never thought about that. My kids are grown and out on their own. I can't seem to cook anything without making a ton of it. Guess you could can most anything.

Thank you so much for a very simple instructional video!

when you pour the water back into your pot the water that was in the jars is in the pot causing it to be too much in the pot if youd pour the hot water in the jars in the sink when you put your jars back in it will be the right water amount

1 I love your voice 2 thank you so much for the video, I'm very new to canning and this was very helpful.

Thank you for sharing!

Great video I look forward to more from Your kitchen🐝

This is great, I have a large instant pot and I’d like to can spaghetti with cooked meat, I would think that if the meat is cooked in tomatoe sauce it will keep fine with a water bath.

Some people should step off. Botulism doesn’t grow in the refrigerator, so you’re not putting your family at risk. Which I think if people are so afraid to protect themselves from such an extremely teeny tiny percentage chance of injury or death, then they certainly should stop driving because that risk is exponentially higher.

How long does it last in the mason jars?

I will not pressure can my meat!!! Only water bath!!

Thank u for video

I so enjoyed this video. I've been wanted to do homemade vegetable soup. Can soup be done the same way ? Thanks so much😁

Thank you for the video. Let me ask you, how long does it last out of the fridge?

Thanks

That meat sauce looks just the way I like it, more meat than sauce. 👍

Did you precook the Pot Roast and Veggies in a Crock Pot and then Water Bath. Thanks for you video on the Meat Sauce!!!!!!

Thanks 😊 i don’t have pressure canner

Hello, just wondering how long of a shelf life these will have? Thank you

I talk to myself when doing tasks also......😁

Its usually 3 hrs WB but i just wanted to know are the canning of meatballs stored in the pantry? Thanks for the video

Is it the mixing of meat with tomato the trick to not needing a pressure canner for meat? I searched this topic for this very reason (want to can meat, but tomatoes are cheaper than a pressure canner!). Thanks for the detailed steps!

I heard with water bathing you should use the smaller jars because the heat can't get to the middle of the large jars? But then again, those were for raw meat being cooked. Have you used this before long term? How long, and can I store on a shelf?

Thanks 💙💙💙

Be safe

"Mistakes will be made." There are some serious ones in this video. (sigh) Spaghetti with meat sauce must be canned in a pressure canner to considered safe to eat. Sauce without meat and with added vegetables must also be pressure canned, as well. Plain tomatoes with critic acid or bottled lemon juice is the only one approved for safe water bath canning. Jars and lids do not have to be sterilized if processed for 10 minutes in a waterbath canner or when canning is done in a pressure canner. Most waterbath canning recipe processing times that were 5 minutes are being increased to 10 so that sterilization doesn't have to be done before canning. It is no longer necessary to heat canning lids before use. It is recommended that these lids should not be boiled. Please read the instructions printed on the boxes of lids. The lids only have to be washed in hot soapy water and then rinsed well. Canning spaghetti sauce without meat and canning the it with meat have specific recipes that have been tested and approved to be safe for canning. While I could be wrong, your recipe appears to be too thick for good heat penetration to the center of the jar. Did you add acid? When water bath canning, add the jars of food, turn heat to high and wait until the water reaches a full boil before starting the timer. In closing, it's your kitchen to do as you please, as you said, with regards to canning and anything else. Just wish you would include an acknowledgement in your video, for people just learning to can, that what you do is called Rebel or Rogue canning. That your method is not approved. That they should proceed at their own risk.

NOT SAFE.,,,,,! Please don't do this