I have been shocked by the corruption of preservation terms and the confusion its causing today. 😟 I was born in 1954, and raised on a rural farm. "Oven canning" wasn't done to "vacuum seal" it was done to keep bugs out of the dry goods🤦♀️(rural folks tended to stored all dry goods in the basement or the cellar) jars didn't break because you put them in a cold oven brought them up to temperature turned off the oven and them sit until the oven and jars had completely cooled. Usually we did this at night after supper so the oven and jars cooled over night. We bath canned high acid food. And before mother or granny had a pressure canner, low acid vegetables were laid in the sun (on door or window screens) to "dry" (dehydrate) or they were pickled. Pickling was done by both fermenting and by vinegar brine according to what product you wanted. Dill and sweet pickles were vinegar based while kraut and mixed pickles were fermented. Mix pickles are a mix of low acid vegetables like corn, green beans, carrots, onion and so on. My family did half sweet corn and half green beans with just a small amount of diced onion (less than a quarter of the amount of the corn and beans). Good gracious, my mother and granny would be appalled at what's being pushed as safe preservation. We did can sausage that isn't approved by today's standards but it was done in a very exact way. Which I won't put here because people, as we can see with this whole topic, people half ass read then go and spread misinformation. And another thing I see today is people as using "old methods" but they do not use the "old methods" of sterilizing everything the way we did before pressure canners became so common place and available for home use. Okay I'll get off my soap box now 🤭 You do a very good job of trying to straighten it all out. I hope lots of people see this video.
@foodprepguide
6 ай бұрын
I loved hearing your memories of how your family did things. ❤️ Thank you! 🤗
@sharonjennings1282
6 ай бұрын
Great video. I am also seeing this dry canning everywhere. Esp with potatoes. Scary. Thanks for addressing this for new cannners.
@foodprepguide
6 ай бұрын
My pleasure! Thanks for watching. ❤️
@shawn2770
6 ай бұрын
Thank you for clearing that up. I had been wondering.
@foodprepguide
6 ай бұрын
Glad it was helpful! :)
@kathym7495
6 ай бұрын
@foodprepguide is absolutely correct. Dry canning is NOT SAFE! I am 70 years old and I have been canning for 50 years. My mother taught me and she learned from her aunts in the 40s. She taught me to follow the guidelines from Ball. That was the best info in the early 70s, now the USDA is the best source of safe guidance. I don't Rebel Can! It is so dangerous. 😕 I don't reuse lids. My family's lives are worth more than the 30 cents that a lid costs! I don't put anything in the oven for preservation in a jar, the jars are not designed to take the dry heat of the oven, Ball say DON'T DO IT!. The heat of the oven destroys the nutrients in the dry items, like flour and pasta. If you have a question, consult the National Center For Food Preservation. The full guidelines are online for free and you can get a printed guide for less than $15 on Amazon.
@kathym7495
6 ай бұрын
Thank you for telling the truth and fighting the good fight. Sadly some will not listen, but you are trying. Thank you!
@tonette6592
6 ай бұрын
I vacuum-seal many dried foods successfully and nuts that have been pre-frozen for at least 3 days, (then warmed to room temp., along with cornmeal, which really seems to want to get buggy.) I have found them quite fresh after three years, so far. I can't believe that anyone would put foods in the oven and expect them to be safe. I wish people would do real research and not just take whatever easy way they see online as what you really should do.
@paccur1252
6 ай бұрын
Oven canning, dry goods... cold oven to start the process.. and leave in the oven to cool down in the oven.. after turning of the oven after the time.. has been done this way in many European countries for many years.. without problems.. Like sterilisation of jars in the oven... never been a problem. I don't pressure can anything, never have.. l am nearly 70... and I don't know why people only follow government regulations and guidelines, which take away the knowledge passed down by generations of canning and preserving foods.. But with all foods you can... if it looks bad, smells bad, it will be bad..
@mommyof4grlz
7 күн бұрын
Exactly. The problems are people see something and assume they know what they are talking because it's on the internet like the internet is censored for honesty and truthfulness. And no one takes into account government guidelines ALWAYS lean towards more safety at the sacrifice of total honesty to prevent people from doing stupid things. They know the majority of people will not bother to fully learn they learn superficially. All the science for food preservation is freely available and should be consulted and learned. I never understood doing something but not knowing WHY it's done.
@LisaB_at_Pine_Ridge
6 ай бұрын
Well explained❤! Just found your channel - garden and canned for years and loving your content!
@foodprepguide
6 ай бұрын
I'm so glad you found us! Welcome to the channel! ❤️
@coloradoblueskiesboutique7720
6 ай бұрын
What does the ph level have to be for salsa in jugs in order to be able to water bath it.
@foodprepguide
6 ай бұрын
Any number below 4.6.
@elizabethtunstall
6 ай бұрын
I ordered your break to can my dehydrated foods
@foodprepguide
6 ай бұрын
You’ll love it! So handy to have. 🙂
@debbiealtman5373
6 ай бұрын
I’m not trying criticize but just giving you information: Oven canning is not safe. This is why : Oven canning actually shortens the shelf-life of rice, beans, and dehydrated goods by introducing them to heat, The naturally occurring fats and proteins inside the rice and other dry foods need to be kept at a safe temperature as long as possible so as to not promote accelerated rancidity, thus wasting your food if . Found on national food preservation for Pennsylvania There are no research-based process guidelines for oven canning that will ensure a safe final product. Mason style jars are not tempered to be used in the oven. Jars can explode in the oven causing damage to the oven or injury from broken glass. Oven temperatures vary according to accuracy of the oven regulators and circulation of heat. Oven heat is dry and slow to penetrate the jar. As a result, the processing times for water bath or pressure canning will not apply. The oven temperature is not the same as the temperature of the food in the jar. Think about cooking a roast. You may set the oven temperature to 325°F but do you cook the roast to a final internal temperature of 325°F? If you did how long would it have to cook to reach that temperature? There are no research-tested guidelines for canning food in the oven, therefore we do not know if the food in the jar is reaching the temperatures needed to destroy spoilage microorganisms and other bacteria, such as Clostridium botulinum. Eating improperly canned low acid foods can cause botulism, a deadly foodborne illness.
@thickwristmcfist3399
6 ай бұрын
Thanks for another great video! See ya next time!
@foodprepguide
6 ай бұрын
👋 👋 👋
@griceteacher
Ай бұрын
I used the oven method for sealing instant mashed potatoes. How long will they last(exp. Date)? Thank you!
@foodprepguide
Ай бұрын
I can’t say for sure, but if it has a vacuum seal, they’ll last longer than the original best-by date.
@nicolewilson4055
6 ай бұрын
Brilliant video and so well explained.
@foodprepguide
6 ай бұрын
Thank you! 😊
@fourdayhomestead2839
6 ай бұрын
The more safe canners speak up, more people new to canning will start to listen. It's too bad "fact checkers" don't do their warnings on those unsafe videos.
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