What kind of salt do you use? Decades ago, when I learned make kimchee from a Korean woman, she said to avoid the salt with iodide in it. I don't think she was using kosher salt or sea salt. I don't remember, now. Anyway, the salt was only for the softening process, pulling the water out if the bok choi and softening it to the point that you could wring the cabbage leaves out, like a dish rag and not even break them! 🥬
I never use salt with iodine when preserving food. The salt I use is pickling salt. We don’t actually use iodized salt in the house. Pink Himalayan for eating. And pickling for canning.
I am in "pre-school" when it comes to canning. I am wondering if the shape of the jar makes a difference when canning. I've seen that some jars have shoulders and others are wide mouth and straight up on the sides.
The only real difference is ease of access to the jar. I have wide mouth as well. But. Because i Never reuse lids, I buy them by the box. And I only get the standard opening lids. Because that’s what I can with.
The only real difference is ease of access to the jar. I have wide mouth as well. But. Because i Never reuse lids, I buy them by the box. And I only get the standard opening lids. Because that’s what I can with.
Very well explained!!! Thanks 🥕
@@cwolf8936 I appreciate that. Thank u. I’ve been trying to do these canning videos as tutorials so people can watch them and do it themselves
🖐😎👍
@@canajian hey brotha!!!
love the hat
@@azza7717 thank you!!
Sweet! Like this video. I dehydrate for soup mixes. But I really like your canned ones.
@@dovej3516 I’m working on a dehydrated soup mix series as well. Carrots are next
Clear and precise well presented have subscribed
Thank you Luci!! Have a great day!
So glad you have done this as in England we don’t get taught how to can
I’m happy to help!!! I have lots and lots of canning videos going back 4 years if your looking for a good resource!!
Happy canning!! 😁
I dig the hat!
@@allie1953 thank you!!!!
What kind of salt do you use? Decades ago, when I learned make kimchee from a Korean woman, she said to avoid the salt with iodide in it. I don't think she was using kosher salt or sea salt. I don't remember, now. Anyway, the salt was only for the softening process, pulling the water out if the bok choi and softening it to the point that you could wring the cabbage leaves out, like a dish rag and not even break them! 🥬
I never use salt with iodine when preserving food. The salt I use is pickling salt. We don’t actually use iodized salt in the house. Pink Himalayan for eating. And pickling for canning.
I am in "pre-school" when it comes to canning. I am wondering if the shape of the jar makes a difference when canning. I've seen that some jars have shoulders and others are wide mouth and straight up on the sides.
The only real difference is ease of access to the jar. I have wide mouth as well. But. Because i Never reuse lids, I buy them by the box. And I only get the standard opening lids. Because that’s what I can with.
The only real difference is ease of access to the jar. I have wide mouth as well. But. Because i Never reuse lids, I buy them by the box. And I only get the standard opening lids. Because that’s what I can with.