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I had to do a lot of searching to find someone who would agree with my theory! Thank you so much! Currently canning some small jars of relish.

This is how to can people!!! Taste sooo much better than a pressure canning!! Time consuming, but very much worth it.😊

Having just recently starting preserving (vacuum sealing and pressure canning), I have found your video very helpful! I am curious if you have ever dry packed raw sweet potatoes?

Watching from Jamaica

I made these a few weeks ago and just realized I forgot to put salt. Would that be a safety concern?

Hi Lorrie just discovered you! Will definitely try canning pumpkin pie filling just wondering how long does the dry mix keep? Thanks Jan

How long do these last on your shelves?

Hi MRS. LORI, I LOVE YOU'RE CHANN, and you and family are in my prayers, i have a question. Can i water bath broccoli, i received 2 bigs bags of florets, what is the process? I have no canner. Help 😊😊

Would you use this canning method for homemade nacho cheese as well?

GREAT JOB!!!

Such a great video. Thank you for the reminder of good foods that my parents taught me... I may now have to make some....LOL.... Hugs from Esquimalt

I never heard of canning eggs before How long are they good for?

Is it white vinegar or AVC?

You are wonderful. Thank you for the info. I just found your page and you have earned my subscription. Hugs from Esquimalt

Can you show opening a jar after processing and it sitting fir a couple of months on thd shelf please? Interested in the end result texture and hoe firm it is. Can you open the jar and slude it out to cut a slice for a sandwich, for example? Thank you in advance🙏

Why the sugar, diabetic

❤ since I got to spend another day with you, I wanted to thank you for sharing your recipe once again . That is so very kind of you. I thought you might enjoy a funny story. This was the last of my tomstoes from the garden. It has been a really bad garden year. I was disappointed? I put 4 quarts of this in my little electric canner and had enough to fix a meal for my family . I kept thinking there was something wrong with the spaghetti sauce?? Then I got tickled and started giggling as I remembered the sauce that was left in the pot did not have any spices in 😂 it! Leave it up to me

I just got velveeta on sale and was wondering how to process it. Thank you!

Just found you ...awesome..I'm on it girl...❤❤❤❤❤❤

I so need to try fermenting! Ive been gathering what i need but haven't jumped in yet. Thanks & Blessings to you Lorrie (& Roger). 🧡🙏🏻

You are awesome 👌 I love watching all of your videos and learning from you!

Wow, I really have never weighed? I just “ wing it”… I always mashed as well… it does make sense to let the salt do the work! Like I said, I really love you lady!, 😊

Oh my gosh, I just love you lady!

Wow! I would have never even thought about using squash for lemon pie filling! A few years back someone gave me way more zucchini than I could use so I used them in my 3 day sweet pickle recipe and no one could tell they were eating zucchini and not cucumbers. So this squash mock lemon pie filling makes sense! Thank you so much for this video.

My blow off button on my 16 qt mirro appears to be metal. I want to use it but I am afraid

Pioneers used to render healthy fat from their pork, strain it, and place it into pottery and push a large chunk of cooked meat right down the middle off the clean, soft fat. There is “good” fat for your body and bad fat . Do your research. Our bodies need the good fat. People who survived the past, learned how to survive without refrigeration or a “grid for power”. Salt was another form of preservation…. Especially for game meat ad fish, beef. Do research… there are amazing books and websites. And even with canning, use yours God - given senses. If it smell “ off”…or looks like there’s mold or weird colors in the jar don’t ear it. I use cooling racks to lay over the rack and cover it with parchment paper. Glad you mentioned water bath canning. That’s what people in the past used logically since there were no pressure cookers.. and the the first ones weren’t as safe as they are now. Remember… beautiful, creative Amish women water bathed all ther foods for the winter. I doubt that fee died of food poisoning. They still water bath most. Thank you for helping to continue survival techniques that our creative and brave ancestors use to survive harsh winters and food shortages.

What they said!! You are a genius! New subscriber here.

New to canning, i did the beef stew but didn't add liquid. Lids sealed but there is a bigger head space now. Is it ok

You can store meat covered completely with oil too!! For a long time. It can be canola, olive oil, any oil !!

All eggs sold in the usa shpuld be pastureized. Its quick and easy. A UV-C light is all it takes. As they fly by, they are exposed to the light!! It kills the germs on the shell! The germs arent inside of the egg. When u touch one that hasnt been treated, now its on your fingers and hands!! Cross-contamination!! Salmonella!!!

Thank you thank you ❤

You were great, I think this will be my way now. I ‘m just starting to can. I did the traditional sweet potatoes and green beans and a week later all the water was gone in the jaws. Can you tell me why or is that normal? I filled them with water and pressure cook thank you.

I'd like to add canned beets to mine (not pickled) do you have any suggestions?

Wow, I'm so glad i found you! I was looking for a mock zucchini apple pie filling to can, and in a comment on another channel, someone mentioned making a mock lemon filling with zucchini, which brought me here in a search! Made the lemon filling and love the taste. Unfortunately, most of the jars siphoned and didn't seal due to what i found on your other very interesting video about using pressure canner for steaming. Got in too much of a hurry to take them out of water so i could get the remaining jars done 😢. Am trying out the steaming idea this time and will be sure to use your tips on cooling it down! Thanks so much!!!!

You are so right, we always save the bacon grease and fry eggs or potatoes and onions with it. We very much appreciate a thrifty person that does not waste any resources, have to save a dollar where ever possible.

Awesome thanks I thought you could reuse them

Queston.?? What I am from an older manual "when control jiggles vigorously, reduce heat so that the control only jiggles about 3-4 times per minute" am I reading that wrong?

I love all your canning recipes, but Im in a pickle I did 2 batches of the potatoes both turned out beautiful but second batch was not processed for the full 40 mins only 30 mins. had an emergency had to shut the heat off is there anyway to save all the jars? Was wondering if cooking them for later use would kill any bad bacteria.? Im so so sick about this please help. Ty

Bought mine off Amazon. Worth it's weight in gold. No damage to lids

Thank you so much! I just got this unit from a relative with no booklet and this is immensely helpful ❤❤❤❤❤

Got to try thos as i love wild natural things ,thankyou, blessings 🙌

I really enjoyed this recipe and can’t wait to try it. I am also waiting anxiously for the butt kicking bbq sauce. New subscriber!

Hi Lorrie, Can we use thawed zucchini and yellow squash? Thank you.

I just canned using this method but I added butter, USDA says that’s not safe either. They turned out beautifully.

This is the best demonstration of an old school pressure canner I have seen and just what I needed. Where I live canning isn’t a thing for 99.9% of people and hence we can’t buy canners here - strangely enough we can buy canning jars. I have just gotten my hands on a Presto from the 70s without a gauge from Ebay and was a bit unsure how to go about it. Your explanation gave me the knowledge to begin my canning journey. A heartfelt thank you from Denmark. ❤

When I’m ready to use them for cooking do I need to rinse them with water?

Would this work in the Nesco electric pressure canner? If so, would I just do 10 min on high pressure? With the water being warm in the canner already, how would I do the vent for 10 minutes? I'm new to canning and have only used my canner twice so far. Thanks for any tips.

Have you ever used bacon and onion in dry pack??

What if you washed the lug lids in the dishwasher? Are they still usable?

Please, How long to WB potatoes? I have seen 2 hours with without vinegar & 3 hours (mostly 3).