Water bath everything update.

Hello friends, I’m just giving you an update on some of the canned foods I water bathed. Keep in mind that these Amish methods are considered non- USDA approved.

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[Tamara_]

Since findimg you last year, I had never canned anything before. I can EVERYTHING using the Amish waterbath method. I just canned 2 lbs of mushrooms (mushroom soup) last week. We ate it all from last year :) I used milk, butter, AND flour.

[Be_A_Light_In_A_Dark_World]

I grew up canning with my mom and grandmother. As a girl, there was no such thing as pressure canning. So like the Amish, my family for many generations water bath can & never have had a problem. I don't know why so many folks freak out. We also dehydrated as well as ferment food. I'm glad to see you are trying out "old school" methods. Enjoy your videos very much. God bless you and your family. 🙂

[lisastewart]

The water bath meat looks so much fresher and tastier.

Using the water bath method I learned from watching your great videos, I have - so far - canned green beans and carrots. This weekend, I will be canning the chunks of beef. This next week, I plan on doing potatoes, and then next weekend, I am going to water bath the cabbage beef soup. I cannot tell you how GRATEFUL I am to have found your channel. I never thought pressure canning was the best and healthiest way to can. In my opinion, it overcooks the food and removes nutrients. Anyway, God bless you for taking the time and energy to share your knowledge of and love for canning. Thanks to you I can do something I never thought i could. My mother and grandmother are smiling down from heaven.

[sandeepickard]

I have canned for forty+ years. I had a really bad experience with pressure canning so I just didn’t do it. Then I found you and now I have canned things I never did before. Thank you so much.

[smos]

I have been water bathing everything for over 20 years.... and I love love the taste of waterbath green beans vs pressure canned.... Thank you so much for being an advocate for this way of canning!

[ApiaryManager]

I love the fact that you didn't even get a chance to taste your spaghetti soup. Speaking as a man, I have to say: if your husband ate it all, it had to be good.

[Oldfashionedmawmaw]

You know, maybe because I'm old school, I just think to myself that pressure canning is safer bacterial wise. But then again, that's how I was taught years ago. I've canned a lot of meat in the past years but if I was ever in a bind and couldn't get any replacement parts if I needed them for my pressure canners, I would go to fully waterbathing everything. Thank you for educating us on this method though. I think it's very important to have knowledge on this subject and a back up plan if you need one. May God bless you and yours, young lady!

[Wachtel-Haltung]

In germany we are canning in water bath for over 100 years. But very much shorter than the amish. If you are interested try to get "The Weck home-canning book". And hurry up. The company Weck has seriously trouble and its not sure if they will exist in future...
All things in this book can be done with any other glass. You do not have to use the specail Weck glasses.

[JAFTOBpr]

Thank you, for your bravery against the negative onslaught, and for doing All the videos you've done on canning.; Especially the water bath canning. My pressure cooker gave it up mid season and, we can't afford replacement parts and I still had a harvest to save.
Also, I love all the work and visuals and information in your videos. I think my favorite one is when your Amish canner arrived and you unboxed it with us. I don't like unboxing videos- and try not to watch them, but you were so excited when it arrived and I'm grateful you went ahead and did the unboxing with us. - I never knew such a thing existed until that day. So, thank you. (Again).
I'm fixing to go back through your all your videos and rewatch a good chunk of them.
Thank you for blessing us with the information, and how to's; appreciate it a lot.

[yourmomyvette]

I am so grateful that I found your channel. The country I live in- we don’t get pressure canners (unless you’re willing to take out a mortgage to import one); so learning who WB can from you has been amazing for me. Thank you

[rebeccastuber]

I love all of your videos, and I so great fully appreciate all that Susie has taught you and tgat you share..I want to learn all that I can from the amish..And now more than ever....Thanks so much again...

[DivaHill]

Lelani, I was thinking about you all day yesterday. I canned a ton of 4 bean salad in half-pint jars, so we'd have them handy to grab for packed lunches. The only thing I altered from my standard recipe was using canning salt over sea salt. Talk about a beautiful jar to look at on your shelves! Thanks for helping me become a very confident canner who welcomes "rebel" canning. You have been a huge blessing for me. Thank you!

[debbiebroughton]

Thank you so much for the water bath canning instructions. I know this is safe because it’s the only method people even knew about when I was growing up. I need all the help I can get to learn how to can vegetables.

[BH-grds]

I appreciate that you give us your evaluation on the foods you've canned.

[salihbagdatli]

Hi ladies
I give you guys a tip for spaghetti soup. I always use angel hairs pasta and tip for pasta to not go soggy and soft fried the spaghetti in oil first with bit of oil. Till they go golden brown not burnt😊

[schonpassmore]

Just have to say... I just began canning (water bath) last month and stumbled across your videos and I absolutely love them! You have given me so much confidence. You keep doing what you're doing! ❤

[amandasmith]

You are awesome. Hope you are blessed beyond measure. I have learned so much from you. It brings back memories from my grandmother.

[TheMarinemom]

I was lucky enough to find your waterbathing potatoes video right before coming upon 100 pounds of potatoes for about 10 bucks. They have been delicious every single jar and now almost 8 months later we are down to about two jars. We use them straight up for potato soup as well as in recipes. They are delicious.

[kristakeith]

I added 1 cup of heavy whipping cream and only 7 cups of broth then bumped flour up to 1 cup. Turned out thicker like condensed cream soup 🥣

[lauralee]

I made your cream of mushroom condensed soups, it was so easy, and last week I used some of it to make my chicken casserole. It was so good. Thank you