Amish canning Part 1-Water bath everything.

hey guys welcome back to my channel make it make where i always try to encourage you guys if you can't get it to make then make it make and today we're going to be talking about amish canning 101 [Music] now before i start getting in to all the really good stuff i do need to let you know a couple of things ahead of time number one i'm sorry that this video is going to be a little talky talky it's just that i have a lot of information to give you guys sorry i have to let you know once again about the frajar's canning lids i absolutely love their lids guys um they've slowly and have absolutely firmly become my favorite canning lid and i love them because it's super fast shipping which is very important especially if i need to do a quick hand and also i will give you my 10 discount code i mean it saves you 10 off each and every time you make an order it's not just once it's every single time all right let's get into the good stuff so i had this video has pretty much been two years in the making um the reason why that is is because i have been working with an amish woman every summer um in in just exchanging produce and going through her gardens telling her what i want each year each year making orders sometimes just picking things myself and we've grown to have conversations and dare i say a friendship the amish are very private and i don't blame them and they have to be very private if they want to continue on with their lifestyle so for me to approach her and ask her for an interview i knew that i needed to make sure that we had trust in our relationship before i even bothered asking and trust me when i finally did get the nerve to ask her i was just really nervous about it but she was so willing to sit down and talk to me about canning the whole goal of this interview for me was because so many people talk about rebel canning there's um like this division and uh in the canning world that either you are like a usda strict canner or you are a rebel canner and some people are actually in between i would say i'm the person that sort of falls in between um but you know you find all these different facebook groups and online groups where people talk about how to rebel can certain items that would normally be pressure canned and my goal for this interview was to find a reliable source that actually water baths everything um because i didn't want to just go off of what people were saying i had known um susie and she's been i mean her she's been in the amish obviously her whole life and generational okay so for me to be able to go to her i knew that she would be a reliable source to talk to so with that said uh that's the whole point of the interview so i finally uh went over to her house it has been the first time i had ever entered into an amish home and no she did not allow me to uh interview her with a camera she did not allow um the even like pictures of her i was able to take pictures of her pantry which i will definitely show as i'm talking and um even the whole voice thing she was not okay with that the honors were very private and i wanted to respect that however i took plenty of notes i want to tell you that when i sat down with her we got right into it and we ended up spending over two and a half hours talking about this um she was actually really curious on why i was even there she kind of assumed that everybody knew how to water bath everything um they don't even work or not i should say i would say they don't they don't care about the usda but like it's not even the usda to them is not even a thing so when i told her that how some people would view the way amish canning water bathing everything including meats and such that that would be considered a rebel canning thing she was like really like she just could not believe that that even existed that that was something that was even out there and she said well listen she said i don't want to be responsible she said for any thing she said however she's like this is what we've been doing for generations on she's like i have never even used a pressure canner she said ever we have always water bathed everything and that's when um we started talking about recipes so that's something that i want to discuss with you but i just think it's amazing if we can stop for a moment and just think of how so many people you know say that you can't water bath this it has to be pressure canned but yet these are a group of people the amish who've been doing this for centuries and it's worked for them and that's what i'm talking about when i say a reliable source okay um and i wanted to say a disclaimer okay if you watch the whole video um for people who are going to come in and maybe because i get trust me i get all kinds of comments i get a lot of even some mean comments just about me doing my pressure i mean uh water bathing eggs oh it's not shelf stable this is that nothing i'm gonna say to you today is going to be usda standard it's not going to be considered shelf stable so if you ask me what the shelf life is there just is none because nothing is going to be us by the usda standards it's just not these are just old amish recipes and this is what has worked for them um and you kind of go at your own risk on what you feel is safe for your family and i don't judge people who decide they do not want to rebel can or water bath certain items and i don't judge people who do it's your kitchen your rules all right so let's get in to some of the recipes of state of things that would normally be um uh pressure canned but are water bathed all right so one of the things that i asked her about was water bathing meat because that is a huge thing that people want to know about and have a reliable source for and she said yes i've never pressure canned meat i've only ever my entire life have water bathed it and so i said well could you share the recipe please and she said for all meats all meats chicken beef pork deer rabbit she said for quartz she boils them for three hours now she said now you wait of course until it comes to a nice rolling boil you know and she said then you start your time from there and then she said now she will turn down the heat a little bit so that way the water isn't spilling over constantly within those three hours part of me um uh so but she said it'll be a steady steady three hours at a rolling boil and she said for quartz she will add a teaspoon of salt and for pints a half a teaspoon of salt i also asked her what kind of salt did she use and she said she likes to use the himalayan pink salt but she said if she had to use a regular salt that's fine it's just something that she felt like was healthier for her family and that's why she chose to use that type of salt then i asked her about the um green beans because i know a lot of people you know i mean they want to learn how to water bath green beans so here is her recipe for green beans it is for a quart you have one teaspoon of salt and one tablespoon of vinegar she couldn't give me it for the pint because she has a really big family she's like i hardly ever ever do pints so for green beans let's go over it again for a quart it's one teaspoon of salt one tablespoon of vinegar and you boil for two hours if you've added the vinegar okay if you do not add vinegar she says um to water bath it for three hours okay she said the vinegar helps as a preservative and it also helps keep the green beans crispy so once again two hours if you add the vinegar three hours um if you don't add the vinegar i just want to stop here real quick and just say that one of the questions that people had also asked was how long is the shelf life of her items i step once again she was like so like bewildered by some of these questions that i had asked her and i guess it's because you know i when i think about it it would be silly to her because she's like well if it looks good it smells good she said it's perfectly fine to eat she's like you will know if something goes bad she's had pumpkin for uh four years canned pumpkin for four years she's like i just made something in the fall with it she's like i know it's four years old you know um and she's like i'm not going to throw away perfectly you know good food she's like these canning methods are really good i told her wow that is not something that we would ever even tell anybody to do or recommend in fact people will be really upset that we would even suggest something like that some people would not all and again it was one of those things where she was just in disbelief that um there are so many rules and regulations um we got into a couple other things all right so here's the next recipe now some people wanted to know how you know she canned her pumpkin and i have the recipe here forgive me as i'm referring to my notes here so for pumpkin and other winter squash she kind of goes through the exact same process that you would when you're making applesauce you basically you take your pumpkin um or your squash and you put it in your kettle you know and you want you add a little bit of water at the bottom of it so that way you're not boiling it but you're breaking down the squash and getting it nice and soft uh kind of like you do with apples you know you cut them up and you cook them down does that make sense um then she doesn't add any salt she adds no vinegar nothing like that after all of the squash or the pumpkin is you know soft she will run it through a mill you know to get all the skins off all of the seeds out and make her puree like that and then she does a water time of three hours a water bath for three hours let me see here cooking kettle like apples yup water bath for three hours and that is how she cans her pumpkin i want to get into a couple of the questions that people were asking me um she does not need to preserve her eggs people asked about that uh they're related to other people um who are who raise chickens and milk and stuff like that so i didn't get any questions uh really on that because they just walk to get their milk fresh every four days she said and eggs they just get free from other family members who farm you know with chickens does she reuse her lids she said absolutely she re uses her lids she said what she does is it's all about the look she said and the feeling of the rubber for instance let me grab one of my jars lids here and she said how she goes by to reuse her lids is she said if this part right here she said if i still feel that it's soft she said i'll reuse the lid um and she said but if it looks really crusty or she's like she doesn't do it she also said something that i've been saying for a long time which made me feel really good was that she would never ever reuse a lid on something expensive ever such as meat she said i'd use it on a jelly or a jam she said but never anything like a meat product she's like it's just not worth it she said but yes i absolutely reuse lids and i'll show you this one picture where she actually reuses a jar and a cheese whiz lid and cans i forgot what she canned in it um you'll see it in the picture and then i asked her so you actually use store-bought like a pickle jar and you'll can in there and she said yes she she does now some people would look at that like oh that's just such a cheap thing to do i don't i don't view it like that i think it's a very frugal thing to do i think if you can do it you know if you could reuse it and it's a successful can then i think that that's great so that that is the answer to her reusing her lids so another question that i had was um do you worry about headspace she said again it depends on what she's canning she said now if she is doing stuff like soups where she expects there to be more expansion with the vegetables in there then she said she would allow more head space for that she said but normally no she said i just kind of just go up to the neck and i just do it like that she said uh but other than that um unless it's gonna expand she doesn't really worry about it so one of the other questions i had was does she can pasta like in a soup does she can like chicken noodle soup the answer was yes i was like oh my goodness are you kidding me and she's like yes she's like i part of me she's like i absolutely can my my pasta in a soup and so the amish have a really neat recipe it's called spaghetti soup which i will share in another video and i said well how how do you do it she said you always cook the pasta first she said the pasta if you don't cook it first we'll get really sticky inside the jar she said so when we make and can the spaghetti soup she said we always make the spaghetti first she's like sometimes we'll make it kind of like al dente you know to the teeth just when it's just about finished and she's like and then we'll water bath it and i guess because their spaghetti soup has chicken in it she would water bath it for like three for three hours so i just think it's interesting on what they're able to get away with and i think i might ask her for a jar of spaghetti soup just to see what the texture is like um but i think now that i did this interview it just sort of opens up a whole new canning adventure for me it also makes me feel a lot safer knowing that these are her methods and that i can talk to her at any time about it and how she would do it it's a great reliable source i know i've repeated that but it really is um let me see what else i have here i do have some other recipes that i will be posting at the end of the video just some snapshots she let me take of her recipes and i'm hoping to do some more here also if you guys have any other questions that you would like me to ask her my interactions with her are through the summer usually after that it's kind of done because i usually only i'm with her you know for the growing season so anyway guys i really hope that you like this video and i hope that you've taken the time to really like watch the whole thing because it's i i think this is an important video for people um i do want to start getting a little bit more into the pastas and making our uh soups and stuff like that this is definitely going to be a journey this is only part one of amish canning 101 so guys as always leave your questions comments please be nice please don't be mean to each other guys like your kitchen your rules i just wanted to set this out here for you and i will definitely uh put those recipes at the end and as always guys take care and god bless wait for the recipes take care and god bless [Music] so [Music] hmm [Music] [Music] do [Music] you

Channel: Makeitmake

Views: 419,546

Keywords: Amish recipes

Id: 5OS-ZBNnmk8

Length: 17min 56sec (1076 seconds)

Published: Thu Jun 16 2022