Vegetable Garden Canning vegetables is one way to have great tasting vegetables all year long. Visit The Bayou Gardener in Avoyelles Parish Louisiana – Cajun Country at www.thebayougardener.com
Vegetable Garden Canning vegetables is one way to have great tasting vegetables all year long. Visit The Bayou Gardener in Avoyelles Parish Louisiana – Cajun Country at www.thebayougardener.com
@sulaearts … The last batch I canned I put a little sugar in the mix. The grandkids loved em…….Donald
Canned my first batch. Put in 1/2 tap salt though I wished I had not. Did your beets stay sweet? Mine were kinda bland but when I cooked some on the stove, they stayed sweet.
@tmflower Absolutely not!! Only fruits and tomatoes can be done in a boiling water bath. All other vegetables MUST be done in a pressure cooker for food safety. Temperatures must reach 240 degs. for the required minutes for vegetables to be properly preserved. Read up on : “Botulism” in a google search and this should clear up any questions you may have about safe canning methods. People still die from botulism from improperly prepared foods, especially in canning.
@22justus2 … You are 100% correct, cutting corners is not a good thing to do……Donald
@Alleydc You are correct in this. You also lose fluid due to the violent boiling that takes place when this is done. The great possibility of the jars exploding is always there when they are de-pressurized too quickly.. Just too risky. Follow the experts and let the canner de-pressurize naturally. This is actually part of the processing time and is needed to preserve the food safely.
You are one fortunate man in that you have not been injured or lost the entire set of jars in that canner!! To remove the weight before the pressure goes down of it’s own accord is to cut short the processing time, for one thing, and also causes the pressure to increase tremendously inside the boiling jars. This can cause the jars to explode violently inside the canner. I know, it has happened before. There is not one expert that will advise you to do this. Be safe, and show others how to.
Ok thanks, I dont want to use the same lids.I know I have to use new ones. I hope they know weather or not I can recan them.
@Teresacarol123 … I’ve never done that so you may want to contact the people at Ball and ask them……Donald
I already canned my beets. I wanted to know if I can open them, pickle my juice and reseal them without hurting the beets?
What I need to know is if I can reheat the juice put in pickling and reseal the jars without ruining my beets.
@Teresacarol123 … Check out my videos I have one on pickled beets…..Donald
I hope someone helps me with my beet problem!!!
I canned beets today. The gentleman I canned for wants pickled beets. How can I fix this?
@missmonasuzette … Try to adjust the heat to get 3-4 jiggles a minute at 15. I’m at about 50 ft. above sea level so I really don’t know much about higher alt…….Donald
Great video webcajun! question…I’m new to canning and have the all american 921. Altitude 1048. First attempt I used 10 lbs. pressure. (instructions say anything over 1000 should be 15)
Weight did not jiggle at 10 lbs. Turned heat up a bit and got the jiggle just a hair over 10 on gauge. Second time in fear of contamination after reading tons of stuff,…used 15. Weight jiggled about 3 pounds shy of 15. With heat up to try to get closer to 15 constant jiggle and hiss. Suggestions??
@Albrictona …I suggest getting the Ball canning book, it has lots or recipes. Follow them to the letter when it comes to processing times……Donald
Thank you so much for the video. Everything is so well explained. My Grandmother left me a pot almost like that and I knew it had something to do with canning, and now I can make use of it! I look forward to watching your other videos. Thanks again!
@medicjimr …Glad you enjoy and you’re welcome…….Donald
I really have been enjoying your videos both gardening and canning I am learning allot thank you and Godbless
@Alleydc … you’re right……Donald
Bad technique. You should not remove the weight until the pressure has naturally come down to zero. Doing so could cause premature depressurization of the jars and interfere with correct sealing.
@tmflower … since you’re not pickling the beets (using vinegar) they need to be processed in a pressure canner. Check out the USDA web site, they have some of the best informaion out there about how to safely can fruits, vegetables and meats…….Donald
Is it possible to do this process without a pressure cooker and just boil in a covered pot for 40 minutes like tomatoes ?
Thanks,
Tom in Phoenix
@mrva99 … in this video the water added was at room temp. Both the beets and jars had cooled down some so I didn’t want to crack the jars. One thing you don’t want to do it remove the weight like I did in the video until all the pressure is gone in the canner. This usually take about 30-45 minutes. I was in a hurry and cutting corners which I don’t recommend…….Donald
AWESOME video…. one question though, when you added water to the jars of beets, was it hot water or room temp? NEED MORE CANNING VIDEO’S THANK YOU DONALD!!!!