Canning carrots 🥕 Amish canning method non-USDA

I am a new canner over the last year and a half. I bought a pressure canner and started with canned carrots. They are awful, dull colour and too soft. I tried this method of water bathing them and they are delicious and beautiful just like the pictures here. Now I want to know what else I can water bath. I trust people who have done this for decades and I remember my parents 60 years ago water bathing everything and there was never a problem. We shouldn’t take the government as the gospel especially after the last few years. Thank you for your informative channel. You are a blessing.

An old school tip: if you don’t have a rack to prevent vibration and potential cracking for whatever sized pot you’re using, line the bottom with a dish towel.

Hello, I think it's good that you're spreading the word about the water bath method. I've been canning carrots for many years. Here in Germany I blanch the carrots for 3 minutes, put them in ice water to cool them down, put them in the Weck glasses and add some salt (no vinegar). Then they are filled with cold water. And boiled for 2 hours at 100°C.

USDA would be horrified with home canning in Newfoundland! Raw pack the carrots, add salt and water. Put in water bath canner. Bring to a boil. Boil for ten minutes. Then take them out! Oh. And that's with lids that have been used 3 or 4 times!

My grandmother never had electric anything nor did she have a pressure canner. Nobody died. Lol. She lived to be 100 years old. 🤷😁😊

I have done carrots 3 hours w/o vinegar and 2 hours w/vinegar- and the color of the carrots is much brighter using the vinegar! So pretty!

Hello, I am from Belgium and have waterbath any meat and vegetables for more than 20 years, even full recipes that you just need to heat up and ready. Here in Europe you can buy an electric waterbath canner from Weck where you can set the temperature and the time. This makes canning much easier. The advantage of the Weck pots is that you can also stack them. I personally use everything from the Weck brand as they are the pioneers in the West, both the glass jars and the kettles. For drying food I use Killner, which is called Ball's in the US.

You go girl ! Greetings from a waterbath canner in Germany

Very interesting! I’ve never canned carrots, but I can see the benefit. Can you say what the vinegar is for? It’s nice that your husband was helping you! I found an old Kerr canning book from 1967 at a flea market and the times listed for canning carrots are pints, 25 minutes and quarts, 30 minutes for pressure canning and 120 minutes for water bath canning both pints and quarts. So you are right on! Somehow those people survived and they did a lot more canning back then!

I think you’d love our New Zealand Edmonds cook book the section on preserving goes into great detail. This is the only way we know how to preserve. The pressure cookers we have are tiny and only used for cooking meals in. There is even a water bath chart and a hot pack alternative. This is a super old cook book. There’s something to be said about the older methods! I enjoyed watching you keep them alive on your side of the globe! 👏👩‍🍳✌️🥰

Wonderful video..so fabulous that you continued your videos on water bath preserving despite all your trials and tribulations. It's a long proven method. You just Go Girl!👍🎯

Thank you for showing the old methods of canning w/o the pressure canner. I use both methods but I find that many people have been so frightened off the old ways, that the skills are being lost. I read through the waiver and find it to be thorough and sensible. So glad I found your channel. Keep up the good work!

After last summer I don’t need tomatoes or corn or green beans so I think this fall I will do carrots and I owe it all to you for giving me the courage to start this journey. I need a really good beef stew recipe to put up for those days we loose power 😊 or the schedule is to busy to cook

You have one of the best channels, I love you’re down to earth style, and you give good advice .thumbs up

Thank You Thank You so much for letting us no we can water bath things instead of having to buy a pressure canner. I am so excited to can some of these items. Your awesome

Thank you so much for recording this type of content. It helps me to be a better canner overall. What this has taught me is that you can take low acid foods raise the acidity then water bath can, which is essentially what you’re doing by adding vinegar. I think that’s a genius idea and what I’ve started doing is using white wine vinegar instead of plain vinegar because I like the taste better. It’s still 5% acidity so I’m good. Thank you, thank you, thank you❤

Thanks for this method. I just had over 50lbs of carrots fall into my lap so that's what I'll be doing this week.

I am one of those people who can't eat carrots. I used to eat them before I knew the problems I had with them. I miss eating carrots. But, so glad you are sharing these great canning practices. Most people around the world water-bath all their food. Sad that the American alphabet organizations say not to. Now for me, I pc most everything as it is so much quicker but I have no problem with water-bathing anything.

I love that you use water bath canning. I can everything but beef and fish bjust like my mom and my grandma did. I live in southern texas and just joined you. Dont be discouraged. You do a great job. And yes america is getting a little bit crazy on there canning methods. I just fallow what the amish have done forever. We are healthy and not sick. And i use only my gas stove. Btw. Biden is trying to ban gas stoves. Thank you for showing me this.

Although I did get a pressure canner a few months ago, YOU SAVED MY BUTT UNTIL THEN. Seriously, you ARE AN ANSWER TO PRAYER!