I am a new canner over the last year and a half. I bought a pressure canner and started with canned carrots. They are awful, dull colour and too soft. I tried this method of water bathing them and they are delicious and beautiful just like the pictures here. Now I want to know what else I can water bath. I trust people who have done this for decades and I remember my parents 60 years ago water bathing everything and there was never a problem. We shouldn’t take the government as the gospel especially after the last few years. Thank you for your informative channel. You are a blessing.

Hello, I think it's good that you're spreading the word about the water bath method. I've been canning carrots for many years. Here in Germany I blanch the carrots for 3 minutes, put them in ice water to cool them down, put them in the Weck glasses and add some salt (no vinegar). Then they are filled with cold water. And boiled for 2 hours at 100°C.

@jacquelinestirn7252

11 ай бұрын

Hello! Greetings from the Eifel! Thank you for this tip. I was going to try my hand at pressure canning but this is much easier! I'm overrun with late carrots😅. Liebe Gruß Jacqueline 😊

An old school tip: if you don’t have a rack to prevent vibration and potential cracking for whatever sized pot you’re using, line the bottom with a dish towel.

I have done carrots 3 hours w/o vinegar and 2 hours w/vinegar- and the color of the carrots is much brighter using the vinegar! So pretty!

You go girl ! Greetings from a waterbath canner in Germany

USDA would be horrified with home canning in Newfoundland! Raw pack the carrots, add salt and water. Put in water bath canner. Bring to a boil. Boil for ten minutes. Then take them out! Oh. And that's with lids that have been used 3 or 4 times!

@kimmurray1699

Жыл бұрын

That's what I'm talking about!

@secret2visibility

Жыл бұрын

How much salt do you add?How long are they usually shelf stable?

@jenniferr2057

Жыл бұрын

It's what we are all secretly doing, just don't say it out loud in US for fear of getting sued.

@AwakeningBelle

Жыл бұрын

How long are they shelf stable for?

@vswild7005

Жыл бұрын

​@@jenniferr2057right, like pressure canning meat or soup for 25 minutes instead of 90 mins because it keeps just fine and actually tastes good. 90 mins at pressure is just gross lol but dont say it out loud!!

My grandmother never had electric anything nor did she have a pressure canner. Nobody died. Lol. She lived to be 100 years old. 🤷😁😊

Hello, I am from Belgium and have waterbath any meat and vegetables for more than 20 years, even full recipes that you just need to heat up and ready. Here in Europe you can buy an electric waterbath canner from Weck where you can set the temperature and the time. This makes canning much easier. The advantage of the Weck pots is that you can also stack them. I personally use everything from the Weck brand as they are the pioneers in the West, both the glass jars and the kettles. For drying food I use Killner, which is called Ball's in the US.

Very interesting! I’ve never canned carrots, but I can see the benefit. Can you say what the vinegar is for? It’s nice that your husband was helping you! I found an old Kerr canning book from 1967 at a flea market and the times listed for canning carrots are pints, 25 minutes and quarts, 30 minutes for pressure canning and 120 minutes for water bath canning both pints and quarts. So you are right on! Somehow those people survived and they did a lot more canning back then!

@anniepette9795

Жыл бұрын

It is for putting the acid level up. Carrots are a basic (low acid) vegetable and is growing in the ground. It prevents botuline

@ajalicea1091

Жыл бұрын

One of my grandmothers water bathed everything. In fact she was the only person in my family who did any canning. Wish she was around when I started canning. .

Wonderful video..so fabulous that you continued your videos on water bath preserving despite all your trials and tribulations. It's a long proven method. You just Go Girl!👍🎯

Thank you for showing the old methods of canning w/o the pressure canner. I use both methods but I find that many people have been so frightened off the old ways, that the skills are being lost. I read through the waiver and find it to be thorough and sensible. So glad I found your channel. Keep up the good work!

I think you’d love our New Zealand Edmonds cook book the section on preserving goes into great detail. This is the only way we know how to preserve. The pressure cookers we have are tiny and only used for cooking meals in. There is even a water bath chart and a hot pack alternative. This is a super old cook book. There’s something to be said about the older methods! I enjoyed watching you keep them alive on your side of the globe! 👏👩‍🍳✌️🥰

Thanks for this method. I just had over 50lbs of carrots fall into my lap so that's what I'll be doing this week.

You have one of the best channels, I love you’re down to earth style, and you give good advice .thumbs up

Thank You Thank You so much for letting us no we can water bath things instead of having to buy a pressure canner. I am so excited to can some of these items. Your awesome

Although I did get a pressure canner a few months ago, YOU SAVED MY BUTT UNTIL THEN. Seriously, you ARE AN ANSWER TO PRAYER!

Thank you so much for recording this type of content. It helps me to be a better canner overall. What this has taught me is that you can take low acid foods raise the acidity then water bath can, which is essentially what you’re doing by adding vinegar. I think that’s a genius idea and what I’ve started doing is using white wine vinegar instead of plain vinegar because I like the taste better. It’s still 5% acidity so I’m good. Thank you, thank you, thank you❤

I am one of those people who can't eat carrots. I used to eat them before I knew the problems I had with them. I miss eating carrots. But, so glad you are sharing these great canning practices. Most people around the world water-bath all their food. Sad that the American alphabet organizations say not to. Now for me, I pc most everything as it is so much quicker but I have no problem with water-bathing anything.

You are an amazing person!Thank you for sharing what you’ve learned with us preppers. I wish we were next door neighbors but I’m also thankful that we are not. Both of us would fail at keeping the weight off because we’d always be sharing food. BTW-you look awesome! Low carb eating works for me. Now I’m off to make some vanilla extract. ❤️

I am so dang proud of you girl!!!! Thank you!

For those who are not sure about washed jars being clean enough (though they are), you can add a little bleach to the wash water.

I have dry canned potatoes ....delicious and am going to do the same with carrots this year. I've heard that thecarrots taste like roasted veggies...with dry canning you don't get the mushy taste when they are in water

After last summer I don’t need tomatoes or corn or green beans so I think this fall I will do carrots and I owe it all to you for giving me the courage to start this journey. I need a really good beef stew recipe to put up for those days we loose power 😊 or the schedule is to busy to cook

@KathyJordan-fy8ew

Жыл бұрын

beef stew make like this. Raw beef, potatoes (no skin), peeled and cut up carrots and cut up onions. And 1tsp salt and the pour hot water over it and it’s ready for canning.

@uglyduckling2059

Жыл бұрын

@@KathyJordan-fy8ew no seasonings?

@loriezweifel3364

Жыл бұрын

Thank you for your video…. I wasn’t sure if I had to precook the carrots. How long do they last for you, will they last the year?

@gerald6079

11 ай бұрын

Hi, saw😂 your query about beef stew. I put all the stuff I would use, cut meat chunks. I do like to season flour with salt, pepper, and brown well before putting all the ingredients together. I mis everything together in a big stainless steel bowl, then put into quart jars. Cover with beef broth, or make some with bullion and water. Fill to one inch headspace, can as usual. WB is 3 hours here in Texas. Hope this helps 😊💜

@BeachKid74-ct2ob

11 ай бұрын

I do similar… beef on the bottom, then a bay leaf, rubbed sage, salt (and anything else you would usually use spice wise), a layer of raw potatoes, raw onions, raw carrots, and top off with beef broth. Water bath for 3 hrs, and when I dump the jar in a pot to heat I add flour to some of the juice to make a slurry to thicken. My husband likes it over rice(?!?) so I don’t make it super thick gravy-wise… oh!!! And some. Celery!!!!

Thank you as always for teaching is the old tried and proven ways. Please keep them coming

I love that you use water bath canning. I can everything but beef and fish bjust like my mom and my grandma did. I live in southern texas and just joined you. Dont be discouraged. You do a great job. And yes america is getting a little bit crazy on there canning methods. I just fallow what the amish have done forever. We are healthy and not sick. And i use only my gas stove. Btw. Biden is trying to ban gas stoves. Thank you for showing me this.

I'm so glad you continued water bath canning .I just got the ball electric water-bath canner for a early Mother's Day gift .Going to use gas stove and the electric water-bath canner this year❤

I found a 25 pound bag of "juicing carrots" for 10$. I canned them all. Some just salt, no liquid, pressure canned those. Most were water bathed. Some plain, some with cinnamon and sugar. Some with basil,

Great video as always, I was always told to peel anything that came from the ground before canning

Thank you for sharing this process, they look bright and delicious!

Great. Pls always give dish examples how you can use this in your receipts. Thanks❤

Thanks for showing this the carrots look great...my question is can you taste vinegar in the carrots?

Flotation in the jars is caused by bringing the water in the pot to boiling point too fast, not by gaps in the food. It should take an hour to slowly bring the water to a boil. It doesn't matter how much you cram food into the jars. If you bring the water to boil too fast they will float regardless

Hello, this video was great!!! (: can you please do a video on water bath canning butter please?

I do my carrots in battons... I like them that way. I really couldn't water bath carrots to be honest, I live alone so freezing is the best option for me for a portion, but if you have a family... definitely.

@Beeroxx1

Жыл бұрын

My husband and I are just 2 and we're very small eaters. I basically recycle small jars, say a small jar of store bought pickles, or any small jar with a lug lid, and can things just enough for 2 people.

@bonitahay9223

11 ай бұрын

If you loose power for two weeks, you wil wish you canned pints! I am 73, alone and I can, you never know when the cabal takes out the power grid, good luck!

Just started watching you, love Suzie sharing her recipes! Love the water bath method, thanks for sharing, you are a joy to watch and listen to!

Lovely carrots 🥕! Thank you for what you do .. 😊

I love following your channel! Thank you for sharing all of your experiences in food preservation! Love your positive attitude?Glad you stuck it out through the tough times 👏💪 I need your head scarf!!

@sharonreneecolby581

Жыл бұрын

Attitude 😊, not ? Lol

Love my WB carrots! I love water bathing everything l’ve done so far! Ty for your concise, detailed video on water bathing carrots! ❤️

I just did carrots today turned out great. Thank you 🙏🏾

Awesome video! I also recently learned from another canning angel to use a 22 qt electric roaster, it only fits pints or half pints. Where we live it's 3 hours and 15 minutes for elevation we are in the mountains of Arizona. Same rules about rolling boil & time & having a kettle. She uses an electric kettle. I have done this but it blows the breaker in my old log cabin.

Thank you so much for all your amazing training

Soooo glad to see you canning.

Thank you! 😊

Thanks for sharing! They look great!

Thank you from Canada

Thank you for sharing, I love all of your videos

Beautiful carrots- thank you

Love your videos. You have taught me so much! Thank you ❤️

🎉love it 😀

You are the best teacher ever!

I am so glad that I stumbled onto your videos. ❤️

Since finding ur KZread channel its like I can't get enough 😊. Now that I remember my grandmother canning with wb yrs ago I can continue on my canning journey. TUVM ❤❤❤

Thank you!

Love the water bath info even tho I have a pressure canner. You never know if seals for the pcs will become impossible to find!!

@jenbear8652

Жыл бұрын

Exactly! That’s also why I think the American Canners are popular- they have a metal to metal seal with those flip up screws to fasten the lid Down

Love my wb canned carrots. I do mine with skins because I feel it's healthier. They are a favorite for sure.

Thank you so much for the information you are sharing, it may save someone's life one day. Thanks so much.

Looks good

Love your videos. If you tap the bottom of your jars versus shake them, it actually packs them better and removes some of the air space. Just a suggestion. Been canning for 35 years.

Love your channel! I was looking to buy a pressure canner but there is no change from $600 nz to import one to New Zealand and i can't justify the cost. Glad to find your fantastic channel xx

Awee.... your husband is a sweetie coming in and helping. Mine will do the same thing!!!

you look so young and pretty!! also thank you for these videos :) i am going to begin water bath canning and I'm so happy to find your helpful videos! 💖

I love all your videos. I am new to canning so these videos are very important for me. Thanks!

I will be doing m’y carrots this way. Thx for sharing

HI! Curious why you don't have a rack in the bottom of that pot - that is a really good way to have jars break as the boiling water rattles them when they are in direct contact with the bottom of the pot.

@tinnz5355

Жыл бұрын

I wondered the same...

@peachieledbetter4550

Жыл бұрын

I use a small cooling rack as I only do 4-5 pts sometimes😊

Love your channel and the instructions from the Amish. I would trust them over the government. Started back canning after about 30 years for my survival room and I don't own a pressure cooker. Blessings from Lakeland Florida

I love you

I am doing some carrots today. I have done them water canned as well or both so ty for showing this God bless

So I am new to canning and I have a glass top stove I was wondering if I could still waterbath on it !

Making these now. PS the Amish way of doing the potatoes look the best and taste great! I did originally the “approved” method and they are gross! I would never do it that way again. Again, you are a gem 💎 ❤

I'm really enjoying these videos seeing how the Amish can. I'm curious about cheese though, do they make it as well? Sorry if it's mentioned in a video i haven't seen yet

Great video I love watching you can and have learned a lot. However, I love your hair wrap can you please share where you got it or show us how you wrapped it❤❤😊

Thank you so much for the water bath canning! I water bath everything, keeping tradition alive. ❤ May I ask what canner you have? I have the old school blue one, and want another so I can do more at once, I love yours. Thanks again for the video!

You have beautiful skin...a very lovely young lady.

Pretty ring

❤❤❤❤❤

I am curious about one thing I do appreciate All your lessons about water bath canning the old way. I did notice that you didn’t put a towel down today under your jars. Why is this different than the last time? I watched you are a bath without a wreck. Have a blessed day. Praise Lord, again that I found your site.

probably why Amish cut them in small pieces coz it kinda makes sense 5:34 hey thanks for the info I never canned before but gonna try is now

love these videos can you do this with parsnips, celery, sprouts, etc. please?

Ive always done my veggies like that and they are always good

@ericmorales5695

9 ай бұрын

how long do the carrots last in the shelf ??

@GloriaNdegwa

9 ай бұрын

How long do they last once opened? Do I have to use a can's content all at a go?

Thank you for your video you went step by step LOVE that. Thank you very much can link the tomatoes sauce too? Please let me know thank you.

Do you notice a difference in the flavor or texture of your water bath vs pressure canned carrots?

@andreawhisenant2718

11 ай бұрын

This was the exact question I was just going to ask also. But seeing there’s not been a response to yours I’ll have to test that process myself.

❤

Just canned 24 pints of carrots and like you I used the vinegar since it cut down on time.

I leave mine for atleast 1 hour b4 i remove them. Just a personal preference. I just did a how to acv n i waterbathed my apples for 20 minutes for pies

Now I am motivated to get down in my basement kitchen to can pink crabapple juice and turn my bottles of crabapple liqueur.

Just subbed. So thankful for your videos. Do you have one on green beans? Thank you dear.

I love your videos! They have helped me so much in my canning journey. You are awesome! Do you wash your lids before using or use straight from the box? Also this was less vinegar than other veggies that you have canned in the past. Is there a reason this only needs 1tsp instead of the 1tbsp like the green beans and potatoes?

Just curious you placed them straight in pot without any metal or cloth between your pot and the jars. I thought they might break without sitting on something. Thank you for your help love your videos.

In some parts of Europe they have been doing water bath forever, pressure canner was never even introduced (so I guess something like Amish are doing) and they never had any type of problems or outbreaks of diseases because of it or nothing. For some Americans to create such a huge deal out of it is unbelievable

I love your channel! I am new to canning and you're so helpful! I noticed you didn't use a wire rack in your canner before placing your jars in. Are wire racks not necessary?

I got my lids last week can’t wait to try them. I really don’t like ball they don’t seal

Used my carrots from your recipe today and chicken soup. They were very firm not mushy and delicious. Do you have a recipe also for canning celery from the Amish. I always seem to have trouble with celery being mushy was just wondering if I can use the same technique and recipe.

@taylorannabelle

9 ай бұрын

I canned carrots with her recipe too but nervous to try it! Do you feel that eating it went well with taste and everything?

I love your headband, can you share the link please ?

I have watched a lot of videos on canning, and it seems that we, here in the USA, are the only ones that insist on pressure canning. Also, on some of them I watch from Europe, they are using (new) jelly jar type lids for their canning, meat vegs, and even a type of bread! I would love to be able to access a source for the non-ring type lids, (I have a gazillion rings, EVERYWHERE). Is there such a thing here for lids?, thank you for the videos and the courage to make common sense canning avaiable, Paul.

The jars should never be covered with water. Water should come up to the shoulder of the jar. Steam is hotter than boiling water so there is no problem with enough heat. Letting the jars sit in the water any amount of time can cause water from the pot to suck back into the jars. Not a good idea. Also keeping the water low allows you to leave the jars to cool in the bath

Can you please tell me where I can purchase the tea kettle like yours. It’s gorgeous!!!

first time canning today. I think I messed up. I took the jars out as soon as the 3 hours were done... did not let them sit for the 15-20 minutes you do. Fingers crossed they will be all right.

Hello. New to the channel and enjoying it. Can you please explain "make it make"? I'm not really sure what you mean.

Ha! I am still using lids that come from Bernardin. Old stock. And i am still losing jars! *sigh* They sure have caused me a lot of grief, in the last couple years! I was a 50% Failure Rate, since they cheapened the lids! And boiling jars also failed, plus had a white melted film, from the lids, glued to pot! So either way i.was sunk!

Love it!!! Soooo my elevation doesnt matter? I dont have to add the 15 min for elevation of 6700 ft? Thank you!