@paulwheaton12 thank you hugs now when my canning stuff comes i can get to work hehe hope this goes better then my kids easy bake over job went lol it ended up side down on the floor rofl godbless.
I have only canned a few times, and always did it in boiling water as in this video. Several other videos are using pressure canning. Is one safer or better than the other?
using that much sugar is what you do when making jellies or jams or even fruity syrup, it is a different way of cooking them than my family does, and it also depends on how tart you want it and how tart/green the fruits are when you pick them, ; so basically find a recipe you like best for whatever you are trying to preserve, be it tomatoes, pickles, green beans, syrups, whatever :) but their method of canning is good, i grew up on a farm growing and preserving most of our foods
I was told that you cannot use a water bath canner or a pressure canner on a flat-top stove (ceramic or glass) because the stove has a mechanism which prevents the stove from getting hot enough to safely sterilize the contents (this is supposed to prevent the stove top from getting too hot and breaking) But I see you have a flat top stove, can you tell me what kind of stove it is?
@atumasova this may be true about ceramic/glasss stove tops but it shouldnt matter - the water is boiling regardless which means the water reached its boiling point of 212 degrees F. what ever content you are submerging in boiling water will eventually reach that temperature. most everything will be sanitized/sterilized at this temperature.
I love your pots. Could you please tell me what brand you are using and the size. I need some more for canning jams and was just wondering what you might recommend. Thanks
@Harvestera@Harvestera I use a Victorio VKP1055 Stainless Steel Dual-Use Steam or Water Bath Canner that I purchased thru Amazon, it's pricey compared to just a water bath canner, but I sell my jams for a living & LOVE the light weight & fast boil. For cooking the jam any heavy duty stainless or ceramic coated large cook pot is fine, just not aluminum because it will cause the food to discolor.
@Discernaoftruth I suspect that the folks in the video aren't watching here anymore. It's just me - the guy behind the camera. Have you tried asking in the forums at permies?
@Discernaoftruth I use a Victorio VKP1055 Stainless Steel Dual-Use Steam or Water Bath Canner that I purchased thru Amazon, it's pricey compared to just a water bath canner, but I sell my jams for a living & LOVE the light weight & fast boil. For cooking the jam any heavy duty stainless or ceramic coated large cook pot is fine, just not aluminum because it will cause the food to discolor
Is there such thing as too much head room? I know you said you have to have some, which makes sense in order to make a vacuum, but if I have too much would it be negative?
@HighVoltage963 Yes, if you leave too much headroom the food will discolor on top - nothing that will kill you, but the taste will be off and the look is unappealing. Different foods have different head space, any canning book or even free information from your local county extension office will offer this information.
@mentholights Yes, you can re-use jars as many times as you'd like, just always check for nicks on the rim or cracks, only use those in perfect condition. Lids (flats) should only be used once & then discarded.
@canrsiegrl Plums are very tart when made into jam, but there is a fantastic pectin called Pomonas Universal Pectin that you can use honey, agave, low sugar or even no sugar with for delicious jams!
@rtaber2008 I sell my jam for a living & purchase my jars & lids from a company that sells professional canning equipment, one piece lids are ideal for canning as long as they are made correctly with an inner rubber ring & not re-used lids. For those type of products such as salsas & barbecue sauces most States require that people be certified to sell them & are only permitted to use one piece lids.
I have read in several places that there is no need to sterilize jars and lids if you process for 10 minutes or longer. It mentions that in my All American canner manual.
@missmonasuzette If you are canning high acid foods such as fruit and jams this is true, you only need to wash them well & keep them hot before adding the hot foods. However, when canning any foods that require a pressure canner you do need to sterilize them in a sterilizer or 225 degree oven for 20 minutes.
Not enough details for novices! You should do another one and show how to make jam without sugar! It goes funky fast once opened so I use very small jars so we can use it within 2 days.
@brchbell Use Pomonas Universal Pectin, then you can use honey, agave, low sugar or no sugar - no sugar jams will keep about 2 weeks in the refrigerator & you're right the small 4 ounce jars are perfect for that.
Thanks for the vid, Paul (by the way, I heard about you on Jack's podcast, and - are you ready? - I also watched all of your videos! A wealth of useful ideas).
Regarding canning - I think it would be good to mention some other thing, such as: canning soups and sauces (e.g., from tomatoes), canning meat. Those would require different hot bath times, as is the case when using pressure canner (another handy tool if you're into canning).
@ceadeses Really, you can just call me "paul". And, as pointed out in the video, you can use stuff other than sugar - and the sugar is there to act as a preservative.
@ceadeses - In answer to your question, yes, Christ is Almighty and I don't know why so much sugar. What I do know is that the name of the Son of God is NOT a swear word or an exclamation. Maybe you should get to know Him.
@ceadeses Oh God, how I hate people whining about the amounts of sugar when people make jams. Have you ever checked the sugar contents on jams you buy from the store? People think that the jams they buy is a fruit spread, but it's basically a fruit+sugar-spread. Now, lots of fruit makes it super delicious, but without sugar it's useless. And if you find a sugar free jam, you should really be wary of what chemicals and artificial stuff they've put in there instead...
@TheRealXesc Good point & really look at the ingredients of store jam it's all high fructose corn syrup or some other sneaky ingredient that equals GMO corn! Cannign is fun & rewarding, with awesome products like Pomona's Universal Pectin you can use honey, agave, low sugar or even no sugar for fantastic jams that the grocery emporiums just can't match!
Great video. Looks so much easier than we thought it would be. My wife and I wanted to start canning last year but thought it would be way too difficult and wanted to wait until we spoke to someone who does. This video makes it seem much simpler than we guessed. This will be the year we give it a go.
@jinessesea You can use Pomona's Universal Pectin which has recipes for honey, agave, low or even no sugar jams - excellent & what I use for my family.
do you have to have a pressure canner for doing jams ?
ivorydove28 2 weeks ago
@ivorydove28 nope!
paulwheaton12 2 weeks ago
@paulwheaton12 thank you hugs now when my canning stuff comes i can get to work hehe hope this goes better then my kids easy bake over job went lol it ended up side down on the floor rofl godbless.
ivorydove28 2 weeks ago
I have only canned a few times, and always did it in boiling water as in this video. Several other videos are using pressure canning. Is one safer or better than the other?
01Woof 2 months ago
using that much sugar is what you do when making jellies or jams or even fruity syrup, it is a different way of cooking them than my family does, and it also depends on how tart you want it and how tart/green the fruits are when you pick them, ; so basically find a recipe you like best for whatever you are trying to preserve, be it tomatoes, pickles, green beans, syrups, whatever :) but their method of canning is good, i grew up on a farm growing and preserving most of our foods
aleiakay 2 months ago
I was told that you cannot use a water bath canner or a pressure canner on a flat-top stove (ceramic or glass) because the stove has a mechanism which prevents the stove from getting hot enough to safely sterilize the contents (this is supposed to prevent the stove top from getting too hot and breaking) But I see you have a flat top stove, can you tell me what kind of stove it is?
atumasova 2 months ago
@atumasova this may be true about ceramic/glasss stove tops but it shouldnt matter - the water is boiling regardless which means the water reached its boiling point of 212 degrees F. what ever content you are submerging in boiling water will eventually reach that temperature. most everything will be sanitized/sterilized at this temperature.
williewill2000 1 month ago
Comment removed
ogsterduck1 3 months ago
I love your pots. Could you please tell me what brand you are using and the size. I need some more for canning jams and was just wondering what you might recommend. Thanks
Harvestera 3 months ago
@Harvestera @Harvestera I use a Victorio VKP1055 Stainless Steel Dual-Use Steam or Water Bath Canner that I purchased thru Amazon, it's pricey compared to just a water bath canner, but I sell my jams for a living & LOVE the light weight & fast boil. For cooking the jam any heavy duty stainless or ceramic coated large cook pot is fine, just not aluminum because it will cause the food to discolor.
ogsterduck1 3 months ago
hmm you need some lemon juice to thicken the jam wihtout lemon its not really jam is it its just a sauce?!
denzelswifey86 4 months ago
@denzelswifey86 No, lemon juice is for color &/or to balance flavor the pectin thickens as does the sugar.
ogsterduck1 3 months ago
where did you get that canner?
Discernaoftruth 4 months ago
@Discernaoftruth I suspect that the folks in the video aren't watching here anymore. It's just me - the guy behind the camera. Have you tried asking in the forums at permies?
paulwheaton12 4 months ago
@paulwheaton12 So why do you have to boil them?
MrBigawesome1 4 weeks ago
This has been flagged as spam show
@Discernaoftruth I use a Victorio VKP1055 Stainless Steel Dual-Use Steam or Water Bath Canner that I purchased thru Amazon, it's pricey compared to just a water bath canner, but I sell my jams for a living & LOVE the light weight & fast boil. For cooking the jam any heavy duty stainless or ceramic coated large cook pot is fine, just not aluminum because it will cause the food to discolor
ogsterduck1 3 months ago
Is there such thing as too much head room? I know you said you have to have some, which makes sense in order to make a vacuum, but if I have too much would it be negative?
HighVoltage963 4 months ago
@HighVoltage963 Yes, if you leave too much headroom the food will discolor on top - nothing that will kill you, but the taste will be off and the look is unappealing. Different foods have different head space, any canning book or even free information from your local county extension office will offer this information.
ogsterduck1 3 months ago
there is a question i have here, can i use a used can?
mentholights 4 months ago
@mentholights jars, yes. lids, not recommended, and will give poor results the second time.
paulwheaton12 4 months ago
@mentholights Yes, you can re-use jars as many times as you'd like, just always check for nicks on the rim or cracks, only use those in perfect condition. Lids (flats) should only be used once & then discarded.
ogsterduck1 3 months ago
I wanted to hear the tops pop at the end :-(
nadbooker 4 months ago
@nadbooker That is the best part, I sell jam for a living & no matter how much I make my family & I never tire of that sound!
ogsterduck1 3 months ago
omg, way too much sugar...seems like more sugar than plums....
canrsiegrl 4 months ago
@canrsiegrl Plums are very tart when made into jam, but there is a fantastic pectin called Pomonas Universal Pectin that you can use honey, agave, low sugar or even no sugar with for delicious jams!
ogsterduck1 3 months ago
I thought that one piece lids were not supposed to be used. Is my information incorrect?
rtaber2008 5 months ago
@rtaber2008 I sell my jam for a living & purchase my jars & lids from a company that sells professional canning equipment, one piece lids are ideal for canning as long as they are made correctly with an inner rubber ring & not re-used lids. For those type of products such as salsas & barbecue sauces most States require that people be certified to sell them & are only permitted to use one piece lids.
ogsterduck1 3 months ago
hahaha is that a washing machine??
covertgreen 6 months ago
I have read in several places that there is no need to sterilize jars and lids if you process for 10 minutes or longer. It mentions that in my All American canner manual.
One less step! Thanks!
missmonasuzette 7 months ago
@missmonasuzette If you are canning high acid foods such as fruit and jams this is true, you only need to wash them well & keep them hot before adding the hot foods. However, when canning any foods that require a pressure canner you do need to sterilize them in a sterilizer or 225 degree oven for 20 minutes.
ogsterduck1 3 months ago
Where do I get a second right hand? I could use it when my first is burned.
cs74hopper 1 year ago
Where do I get a second right hand? I could use it when my first is burned
cs74hopper 1 year ago
I didn't mean to be an Ahole but that just took me by surprise I understand why now. Paul not to be confused with JC.!
ceadeses 1 year ago
Not enough details for novices! You should do another one and show how to make jam without sugar! It goes funky fast once opened so I use very small jars so we can use it within 2 days.
brchbell 1 year ago
@brchbell Use Pomonas Universal Pectin, then you can use honey, agave, low sugar or no sugar - no sugar jams will keep about 2 weeks in the refrigerator & you're right the small 4 ounce jars are perfect for that.
ogsterduck1 3 months ago
Great video Paul. The wife and I want to do this soon!
buffalojustice 1 year ago
Thanks for the vid, Paul (by the way, I heard about you on Jack's podcast, and - are you ready? - I also watched all of your videos! A wealth of useful ideas).
Regarding canning - I think it would be good to mention some other thing, such as: canning soups and sauces (e.g., from tomatoes), canning meat. Those would require different hot bath times, as is the case when using pressure canner (another handy tool if you're into canning).
Keep up the great work, Sir!
teddy0072 1 year ago 6
Christ Almighty why would any body use that much white sugar !
ceadeses 1 year ago
@ceadeses With that much sugar, it doesn't matter how "organic" your ingredients are... that's just diabetes in a bottle!!
X5ARA 1 year ago
@X5ARA seriously why not just use colloidal silver to preserve the goods
heatrockhurler 1 year ago
@X5ARA but it's still verrrrrrrrrrry jummy ^_^
nevyn1 1 year ago
@X5ARA and remember jam is supposed to be a treat like a bit of candy you spread on bread now and again not a staple food
echoslopes 1 year ago
@ceadeses Really, you can just call me "paul". And, as pointed out in the video, you can use stuff other than sugar - and the sugar is there to act as a preservative.
paulwheaton12 1 year ago 16
@paulwheaton12
laughing my ass off
Dancerpro1 1 year ago
@ceadeses - In answer to your question, yes, Christ is Almighty and I don't know why so much sugar. What I do know is that the name of the Son of God is NOT a swear word or an exclamation. Maybe you should get to know Him.
cardioresearch 6 months ago
@ceadeses Oh God, how I hate people whining about the amounts of sugar when people make jams. Have you ever checked the sugar contents on jams you buy from the store? People think that the jams they buy is a fruit spread, but it's basically a fruit+sugar-spread. Now, lots of fruit makes it super delicious, but without sugar it's useless. And if you find a sugar free jam, you should really be wary of what chemicals and artificial stuff they've put in there instead...
TheRealXesc 5 months ago 2
@TheRealXesc Good point & really look at the ingredients of store jam it's all high fructose corn syrup or some other sneaky ingredient that equals GMO corn! Cannign is fun & rewarding, with awesome products like Pomona's Universal Pectin you can use honey, agave, low sugar or even no sugar for fantastic jams that the grocery emporiums just can't match!
ogsterduck1 3 months ago
Fancy tools!
jwagner002 1 year ago
Thanks for the info
LazVillamil 1 year ago
thanks for the upload,
glockman1727ak47 1 year ago
Great video. Looks so much easier than we thought it would be. My wife and I wanted to start canning last year but thought it would be way too difficult and wanted to wait until we spoke to someone who does. This video makes it seem much simpler than we guessed. This will be the year we give it a go.
TheNortheastAl 1 year ago
6 Star cutlery is the best!!
glockman1980 1 year ago
Just heard you on the Survival Podcast - awesome! I am looking forward to exploring your website and reading new goodies and info.
kitaki2012 1 year ago
It is amazing how much better homemade jam tastes
My10Acres 1 year ago
wtf are all those tools? funny =)
LightoYagasamiSan 1 year ago
Nice job on the video, Paul! Thank you!
docsimonson 1 year ago
what if you cannot eat refined sugar? is there another way to can jam?
jinessesea 1 year ago
@jinessesea She said that there are recipes using honey or no sweetener at all. It was near the place where she added the 8 cups of sugar.
docsimonson 1 year ago
@jinessesea pectin content helps setting, crabapples are high with pectin.. mix with other fruits to taste etc .
enjoyed the vid btw
VonLeachim 1 year ago
@jinessesea You can use Pomona's Universal Pectin which has recipes for honey, agave, low or even no sugar jams - excellent & what I use for my family.
ogsterduck1 3 months ago
@jinessesea Use Pomona's Universal Pectin, you can use honey, agave, low sugar or no sugar & it's delicious!
ogsterduck1 3 months ago
Whoa whoa whoa, those lids are not sterilizing they are sanitizing, there is a world of difference!
opcn18 1 year ago
@opcn18 No they're just heating so the rubber will form a proper seal.
ogsterduck1 3 months ago
Keep them going Paul.
Backcountrysportsmen 1 year ago
Another great video Paul!!
rhino5157 1 year ago
Great! You made that look easy! Very inspiring! Thanks.
lavenderdawnstar 1 year ago