@OLThomas-y9j
It's EASY to love those Amish people ,thank God for them !!!
@SandAngels73
Water bath canning is simple. It's like canning 101. I do a lot of water bath canning and pressure canning and it's not hard after you learn how. Pressure canning must be done on low acid foods, and all meats or foods containing meat products; whereas, water bath canning is fine on acidic foods. The reasoning for this is because it takes very high temps over a specific period of time to kill certain bacteria that live in low acid and low oxygen environments (mainly botulism). High acidic, canned foods can last way longer than 5 years, as long as the seal is still good. When I was growing up, we had a gigantic pear tree out in the middle of the field on our farm. One year, mom and I picked and canned many, many cases of pears. I couldn't even begin to say how many cases there were; they were everywhere. I was 12 at the time. I ended up moving out of state for several years after I was grown. When I was 28, I moved back to the same town where they lived and I was helping Mom do something in the basement and saw a case of canned pears. I asked her if those were the same pears we had canned all those years ago. She confirmed that they were. I asked her if they were even still good after 16 years and she replied that if they were still sealed they should be. She said her and dad had still been eating them here and there throughout the years. Then she gave me a jar to take home with me. It was perfectly sealed. I didn't immediately open the jar; I let it sit in the cabinet for a couple of months. Once I opened it, I smelled the contents and it smelled fine. It looked fine other than the pears being slightly darker in color due to natural oxidation that happens to all canned foods over time. I tasted them and they tasted fine. Then I ate them and had no ill effects. As long as you use safe canning practices, home canning is very safe.
@reja1309
Just a word of caution; not all vegetables can be safely water bath canned, they need pressure cooking. Same for meats.
@paulpaul5098
Im 58 been canning and growing our own food and forging for over 30 years. You can preserve just about anything. In the forest there is a lot of berries and teas
@lethaharris1608
Interesting at 3:15 that's the seasonal homestead ! I watch enough of her videos to recognize her.
@shawncooper7086
I'm a Mennonite and we can our only food and raised farm animals and grow our own food. Us four girls and my Mennonite grandma and aunts and my English mom and grandma we would start canning when the first harvest was picked. My Amish husband grew up without electricity and indoor bathrooms. His sister and mom would start canning after the first harvest too. English people need to learn from us Mennonite and Amish how we can and grow food and vegetables and fruits. Me and my three daughters and daughters in law we can our fresh fruit and vegetables and meat and fish and wild game meat.
@JazzyJ96771
I never knew food in jars like this could last 10 years, I thought maybe 6 years at best. I'm gonna start doing this now.
@ynsk1969
I respect Amish community from Karachi Pakistan ❤
@sassythia4678
When i was a little girl I a grew up knowing the hard work of the Amish. I was a seven day adventist growing up and we often had many similar rules like the Amish but could use electricity. When i go home from traveling from tge west my husband always wants to take the long way so that we can drive through Lancaster County. I remember even when i worked fir the city my wardens mother was Amish and she would make the prisons day trip to Amish country and pick up her mom. We would eat until we fell the sleep trying every chutney and family restaurant meal. They are the best people ever to get to know. I am at thus channel trying to remember hiw ti prepare for wgat is to come for us Americans. I also grew up in Pennsylvania in a old colonial house so i remember some things like candle making and cooking in tge fire place. I had an old fireplace that can take a pit as big as the one on hansle and greddle. People get prepared and tahe lessons from the Amish. The Amish will be okay when the lights go out.
@WritingArcadia
The Amish will survive the apocalypse.
@PartySpock
This food storing was very common also in the Netherlands. I watched very often how my mother did this
@kathypriest95
Thanks for your help in N. Carolina.
@matthewjohnswan
An easy way to open a stubborn jar is to put the top in hot water for a few seconds. It always works.
@ionutonesim1919
Living my childhood in Romania we always had food security due to these methods and we never realised it until I moved to London and when the pandemic started the realisation of how vulnerable we are during crisis really blown my mind
@HendrixLover88
I love this!
@fremy_ppq
I wonder what job they do cause they mostly them have their own houses and nice yard to plants?
@charmeinereads
The Amish will outlive most of us when things hit the fan.
@josiahhill4993
Well written.
@allenelswick6961
Home canning has been going on for a long time. When i was a child we canned outdoors in three bushel wash tubs over wood fires. Our family canned a lot of food and most was eaten with in one year of canning tho some things canned could last up to two years. Nothing we canned or any one else was canned to last five years due to it going bad and making you sick.
@MahinderSingh-yk4rp