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18 Responses to Guerrilla Canning Rice (Part 1 of 2)
nice video, however if you are going to be canning, you simply must learn not to touch your face, hair, food, face hair food, as you did in the video. even if you are killing germs in the pressure cooker, not introducing this and that is really important, and there would be less ew factor in the finished video. I am in aw of that huge pressure cooker, I could almost camp out in it when I wasn’t canning.
well he replied to me telling me that what I had learned from my grandmother and mother was all wrong by today’s standards. personally i think he’s wrong by today’s standards, he even admits it’s not recommended to can rice. i’m all for breaking rules now and then, but not when it comes to something like this. i won’t put myself or my family at this kind of risk. i hope he is the only one who eats what he cans, lol.
I saw another video he did and I could have sworn I saw the same thing. Well, this one confirms it. I could careless if the pressure canner kills germs. It’s just gross. Why bother starting off if clean jars if that’s the case? Im just sayin’……
TheCaudillsinAZ
December 30, 2012 at 5:15 am Reply
Incidentally, I also can black beans, kidney beans and chick peas for the same reason – I can just open a jar and use it immediately without a lengthy cooking process – which for legumes is typically a number of hours so even more of a time saver.
As for why? Because I can store them on a shelf and go from jar to bowl in about 3 minutes which you can’t do with dry rice. Or I can take a number of them and store them in my desk at work to heat up for lunch. Lots of uses that
If you learned canning from your grandmother it is almost certain you are doing wrong by today’s standards. Unless granny has read some recent books on the matter. There is nothing the least bit unsanitary about what I am doing – the jars get processed at 15psi, any germs on my finger are long gone by the time they are done. That’s the whole point of canning afterall.
And as for canning the barley…it was already in a glass jar, so your process is to remove it from one glass jar, and put it into another. Things that make you go….hmmmmmmmm
Why so much trouble canning rice when you can just store it long term in a glass jar anyway? I learned canning from my grandmother and my mother and I was always taught you wipe the rim of the jar to make sure it’s dry so the lids will seal properly. So, when you lick your finger and then wipe the rim of the jar..what exactly is that supposed to do and how sanitary is that!? As for checking the jar rims for nicks,that is something you do before you even begin the canning process. To each his own
– replying from my other account – I’ve found that most legumes and grains can up the same way if you use 135g of the dried legume or grain. Barley, black beans, kidney beans, etc.
- I store most of my rice dry in big buckets but I like to keep some like this because you can toss a jar in the MW for 3 minutes and then eat it. Pretty quick
So the reason they would consider it “unsafe” is because of the risk of botulism, right? Is there any way to reduce this risk when canning rice? I cannot find the answer anywhere!
Thank You for sharing this video on canning brown rice. As a holistic nutritionist I enjoy canning homegrown organic produce, foods and full meals meals. Brown rice I have not done, so again thank you for sharing.
May I suggest adding a small peice of kombu to add natural salt and mineral content to the rice. Also adding a fresh sprig of thyme to your rice not only gives it a wonderful flavour but it has anti-viral, fungal, bacterial properties.
nice video, however if you are going to be canning, you simply must learn not to touch your face, hair, food, face hair food, as you did in the video. even if you are killing germs in the pressure cooker, not introducing this and that is really important, and there would be less ew factor in the finished video. I am in aw of that huge pressure cooker, I could almost camp out in it when I wasn’t canning.
bassbugg7
December 30, 2012 at 4:06 am
well he replied to me telling me that what I had learned from my grandmother and mother was all wrong by today’s standards. personally i think he’s wrong by today’s standards, he even admits it’s not recommended to can rice. i’m all for breaking rules now and then, but not when it comes to something like this. i won’t put myself or my family at this kind of risk. i hope he is the only one who eats what he cans, lol.
MrCrash698
December 30, 2012 at 5:03 am
I saw another video he did and I could have sworn I saw the same thing. Well, this one confirms it. I could careless if the pressure canner kills germs. It’s just gross. Why bother starting off if clean jars if that’s the case? Im just sayin’……
TheCaudillsinAZ
December 30, 2012 at 5:15 am
Incidentally, I also can black beans, kidney beans and chick peas for the same reason – I can just open a jar and use it immediately without a lengthy cooking process – which for legumes is typically a number of hours so even more of a time saver.
hippyurban
December 30, 2012 at 5:23 am
As for why? Because I can store them on a shelf and go from jar to bowl in about 3 minutes which you can’t do with dry rice. Or I can take a number of them and store them in my desk at work to heat up for lunch. Lots of uses that
hippyurban
December 30, 2012 at 6:12 am
If you learned canning from your grandmother it is almost certain you are doing wrong by today’s standards. Unless granny has read some recent books on the matter. There is nothing the least bit unsanitary about what I am doing – the jars get processed at 15psi, any germs on my finger are long gone by the time they are done. That’s the whole point of canning afterall.
hippyurban
December 30, 2012 at 6:24 am
And as for canning the barley…it was already in a glass jar, so your process is to remove it from one glass jar, and put it into another. Things that make you go….hmmmmmmmm
MrCrash698
December 30, 2012 at 7:07 am
Why so much trouble canning rice when you can just store it long term in a glass jar anyway? I learned canning from my grandmother and my mother and I was always taught you wipe the rim of the jar to make sure it’s dry so the lids will seal properly. So, when you lick your finger and then wipe the rim of the jar..what exactly is that supposed to do and how sanitary is that!? As for checking the jar rims for nicks,that is something you do before you even begin the canning process. To each his own
MrCrash698
December 30, 2012 at 7:19 am
Funny you can buy chicken with rice soup… what the neck is the difference???
snaps81625
December 30, 2012 at 8:13 am
Just what I was looking for! Thanks!
PretendFarmerGirl
December 30, 2012 at 9:04 am
I To Laugh In The Face Of Death lol, Good Videos Im Now Subscribed.. Keep Up The Great Lessons, These Kind Of Videos Really Help, Thanks..
Gibby123able
December 30, 2012 at 9:50 am
Exactly what I was looking for. Clear explanations. Thanks for taking the time to experiment on rice, saving me (us) a lot of time.
Viokehd
December 30, 2012 at 10:50 am
– replying from my other account – I’ve found that most legumes and grains can up the same way if you use 135g of the dried legume or grain. Barley, black beans, kidney beans, etc.
Alan McKay
December 30, 2012 at 11:44 am
- I store most of my rice dry in big buckets but I like to keep some like this because you can toss a jar in the MW for 3 minutes and then eat it. Pretty quick
hippyurban
December 30, 2012 at 12:29 pm
I’m just now researching how to can and store foods. Looking at Vacuum storage and canning.
Why cook the rice as opposed to Vacuum store the rice dry in a jar?
Plus, another video used a towel wetted with vineger to wipe the rim. I thought that was a good ideas as the acid shoud (might help) kill bacteria.
DRA5136
December 30, 2012 at 12:52 pm
So the reason they would consider it “unsafe” is because of the risk of botulism, right? Is there any way to reduce this risk when canning rice? I cannot find the answer anywhere!
hummelbee3
December 30, 2012 at 1:01 pm
Thank You for sharing this video on canning brown rice. As a holistic nutritionist I enjoy canning homegrown organic produce, foods and full meals meals. Brown rice I have not done, so again thank you for sharing.
May I suggest adding a small peice of kombu to add natural salt and mineral content to the rice. Also adding a fresh sprig of thyme to your rice not only gives it a wonderful flavour but it has anti-viral, fungal, bacterial properties.
AlereVita
AlereVita
December 30, 2012 at 1:50 pm
Great video! Thanks for sharing.
trentontrading
December 30, 2012 at 2:33 pm