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Do you always use the number 2 for allfoods?

I have this canner and i have learned how to use it better over time but i have to admit the instruction booklet is very poorly written and I wish i would have gotten a canner that wasn't the 1,2,3 option. That said i really appreciate your video that helped me to see where in the booklet the equivalent of the 1,2,3 to how many pounds of pressure each setting is. I wonder if I'm ever supposed to have 11 pounds of pressure if i have to use the 3rd setting then that is actually 15 pounds of pressure since there is no setting in between. This is why this canner annoys me. Thanks for your wonderful video!!

This was such a helpful video! I am new to pressure canning and my husband got me this exact model to start pressure canning. The booklet was not clear and you instructions helped me. Thank you so much!

Oh my goodness. I love you.. Thank you so so so much for put it in writing… I’m new to this and that makes it so easy!!!!! You are a dream come true!

What is the measurements? For the water you add your potassium hydroxide?

leaving mystery babylon, and coming back to covenant, and I come to this video.

In your canning experience, have some jars over time loss their seal in storage? If yes, about what percent and did it happen with a certain type of food? Thank you.

Thank you! This was so simple and helpful. I appreciate your video as well as the recipe being listed right at the top of the description 🙂

That poor immersion blender

You shouldn’t use any metal to stir the starter.

Just watched the video. Started pressure canning last year. I get reassurance from verifying the process for time and method. Thank you! 😊

I also am a remove the band girl. Haha. Always.

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Ari loves when she finds “sours” (Sorrel) 😂. So good

Get good guidebooks because apps are often wrong.

Glad you feel better sweetie.Am happy to see you in the garden again.

why do you pour it into a bowl each day them back into a jar? why not start with a bigger jar and just feed in the same jar

Is steam also going to come out of the other side of the handle that has an A and C on it?

Just found your channel and briefly going through a few trying to look at comments on your pots and pans that you hung on the wall can you put links to the potholders that look like tower holders please. I’ve been wanting to make sourdough starter and I didn’t start making it yesterday by another channel but then I seen yours and yours was so much simpler so I’m gonna try it. I like your voice I have posttraumatic stress disorder I have an issue with repetitious music and music in the background so a lot of times I will have to mute when the background music bothers me the one does on this video. You have a beautiful kitchen! Stay safe

Great video! I was bummed because of the time involved in most recipes, but after watching your video realized I can keave it overnight. So, I am going to start some today. Subscribed because of this video. Looking forward to exploring your channel more in the coming days.

I'm a little confused, at first you were making your starter with whole wheat bread flour then jump over to all-purpose flour saying that all purposes has more sugars to feed the starter than whole wheat. Please clarify

The same thing happened to me after day three it went dormant. But still smells fermented and feels aerated. I’m on day six now so let’s see if it behaves 😅

Question on the amount of water used? I always thought you needed 2" of water I didn't realize that you submerged the bottom row, please clarify the amount of water, thank you in advance

Thank you for sharing your no-discard approach to making sourdough starter. It’s much appreciated. I can’t believe how many people think you need to discard half every day! I guess there’s a lot of folklore around making a starter and not as many evidence-based recipes.

Thank you so much, Emma.

Love the way you meticulously walked us through the step by step of your starter process! I’ll wait for more from you👍

Hello! I have a question for you: When you transfer the concentrate from your “soap only” crockpot to the second crockpot where the concentrate will be diluted - is that second crockpot “soap only” as well? Or is it safe to dilute the concentrate in the same crockpot I’ll make dinner in once I’m done making soap? I assume it’s safe to use the family crockpot at this stage as all the lye has been cooked off/out? Thanks for making this video; Dr Bronner’s Castile liquid soap costs a pretty penny here in the U.K. 🇬🇧

this music really bothers when you are listening and want to learn something....

I think about heating my hoophouse as well to get seeds started a little earlier. I'm with you on bringing the dirt inside for now though

i wouldn,t use clean jars everytime if you,re growing bactairia

I love homemade bread so much. This does look simpler than the recipe my mom would make, I might have to try it sometime.

I'm really surprised no one has commented yet. *You did a great job of this and thank you* Some people say not to go over 80 degrees C not sure of the F degrees. What temperature is yours getting to when it's cooking off, it looks like it's boiling which for us in Australia that'd be 100 C plus. May I ask, have you heard of the not going over this temperaturre and why they'd say not to? Would it be so as to not ruin the good qualities of the Olive Oil do you think? If you are going over the lower temps I've seen elsewhere is it only so that the lye burns it'self out of the mixture and if this is the case would you be able to cook it longer on a lower setting in order to obtain the same results? I'm wanting to msake some and this is why I'm asking so many questions :) I just want to be sure to do it the right way. Oh yes, another quick question... Can you do this whole process with adding other oils and or butters to the equation? *Thanks ... Lee <3*

Use wood spoon and a scale

😊 It's natural for growth to slow after 3-4 days. I tried similar recipe, and it works ! (My room temp is on the lower end, so it takes longer ) It's very unnecessary to continually change containers for stirring and feeding. Just saying ... 🙂 That makes a LOT of extra steps and dishes to clean.

I see you are using a metal spoon, I thought you should not use metal use plastic or wood.?

When lowering the temperature, what setting did you put it on?

Thank you so much. I just got one fir Christmas, now I won't be to afraid to use it. Hiw hot of water did you use, faucet, simmer or boiling? Thank you 😊

Thank you for your video. It was very helpful. I do have to ask, what is your elevation? To be able to work mine properly. I figure it will be 15lbs for me but just in case, I don't set it too high.

NO! NOT EVER, NO DISTILLED water, Bottled water is ok, Tap water -ok,(if you are on a well) The reason people say no to tap water,is because most town/city water is chlorinated. However, you CAN use town/city water that IS chlorinated, IF you place it in a pitcherwithout a lid & allow it to stand on your counter overnight to allow the chlorine to evaporate. Using the handle/stem of a wooden spoon is preferable to metals, to stir your starter. This little tip is from a long time Sourdough baker who learned all this (& more!) at the school of hard knocks, AKA: Boo-Boo School. Hope you don't mind a friendly tip or 2, offered to be helpful.🙂

Thank you for this video. I have the same pressure-canner. This was very informative and helpful.

That's the way to do it no waist lolo we should all do what you are doing right now and use freezer just to fermented till we are ready to canned away

Love you're video very helpful good job

Above 15 as leval they have Fermentation loloo

I got a T-Fall pressure canner as a Christmas gift. It doesn't have a flat bottom, can I use it on my flat top glass stove? Thank you 😊

Tap water does work, you just need to leave it out so that the chlorine will evaporate

It’s the metal spoon and I wouldn’t take out of jar to feed it. The metal in the spoon is killing the yeast. Happy baking!

I like the fact that you didn’t use scales to create your starter and you use American standards to make it. 1/2 cup water 1/2 cup flour etc. I can do this I haven’t had any luck with weighing everything. I have also use filtered water and I probably need distilled water from now own. Thanks for info n video.

I'm a deaf viewer. I have the CC on, but no subtitles are showing up. :(

I remove the bands and label the lids with date and content.

Oh wow sis that stinks about your freezer but u def got some stuff done 🤛 💪. A great feeling I bet!! ☺️🍁🍂