Canning Chat - Answering Your Questions
Вставка
- Опубліковано 18 жов 2024
- Steam Canners Are Safe: bit.ly/3BmveYD
botulism Info: bit.ly/3iDfJUG
More Botulism info: bit.ly/3FpNGC0
How do you store beans long-term?
The best way to store beans long-term is to put seal them in Mylar bags with oxygen absorbers. Mylar is impervious to moisture and gases and blocks light. Because the OAs remove oxygen from the bags, the beans are protected from virtually all spoilage.
Get your jiggler here: amzn.to/3FqDTeU
Get your steam canner here: amzn.to/3oEjQ6Q
DISCLAIMER: This video description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps supports our channel and allows us to continue making videos. Thank you for your support!
Become a Pantry Pal:
/ @suttonsdaze
Get your E-copy of SuttonsDaze Project Pantry, Fiesta Ranch World Domination and Ugly Chicken Recipe Collection here: www.etsy.com/s...
Thrive Life Foods: suttonsdaze.th...
SuttonsDaze Merch!
teespring.com/...
However, you are under no obligation to buy anything I ever mention in a video.
My Storefront: www.amazon.com...
▬▬▬▬▬▬▬ Social Media & Email ▬▬▬▬▬▬▬
Instagram / suttonsdaze
Facebook / suttonsdaze
SuttonsDaze Friends on Facebook / suttonsdaze
Email: SuttonsDaze@outlook.com
▬▬▬▬▬▬▬ Mailing Address ▬▬▬▬▬▬▬
SuttonsDaze P.O.Box 45 Mikado, MI 48745
You are human!? Who knew 😅. You dedicate so much time to us, your viewers. Thank you
🤣 ssssh, dont tell
For the mom worried about littles near the canner. I can on my gas stove all year with 3 littles in the house. Teach them about the canner, the stove and how they are to behave in the kitchen when the canner is running. I have used baby gates to slow them down and as a deterrent to running through the kitchen.
Also just get them involved in peeling vegetables, filling the canner with water, setting the timers, etc. it will help them to understand the tool and why we use it and how to use it safely.
Ve had to make adults leave the kitchen because they wanna act tough and say ohh . I’m fine standing By this hot pressure canner 😡😡😡 get out of the kitchen I tell them
When I was a kid I was always told to "stay off the tile" (kitchen had a tile floor, the rest of the house had carpet). Even now when I visit my mother, I tend to "stay off the tile" when she's cooking (and I'm in my 40's now! lol)
I have canned peaches, plums and blueberries in a syrup. Then reheat in skillet, made dumplings, put on top. We eat this as a dessert
No one but me likes peas, so when I got free bags of frozen peas I canned them. They came out beautiful and texture was better then store bought cans.
You are a wealth of information. Thank you.
So nice of you
Girl, I've been canning for literally years, and I'm now learning the "why" of my methods. Thanks so much for your efforts in all these videos.
👏👏👏👏❤️ Nicely done--great info! Your subs are growing by leaps and bounds because yours is the best canning group!
Just a comment about cleaning jars. I watched a friend put her jarred products down into sink of hot soapy water, and I pointed out, it would be safer not to have them in the water. Wash by holding the jar in one hand and soapy rag in the other would help prevent the jar/product from getting too warm. A quick wash and rinse is sufficient.
You are SO amazing!! Thank you for being you and helping us so much!
You are so welcome!
My Dad used to grow so many green beans we had to have 2 pressure canners going to get it all done. He really likes his garden grown beans.
For the dessert person: the USDA guide has a recipe for berry syrup that makes a WONDERFUL ice cream topping. Or topping for anything really. Make it out of frozen raspberries and it’s easy and very cost effective. When I did it the syrup gelled slightly, just a quick stir and it thins right out.
Thanks for answering mine and all our questions. Now to pull the canner out of the box. Still going to watch some more canning videos. I'll let you know when I can my 1st something, I'm thinking beans because out of pocket cost not much lost. I'd hate to can water and waste that valuable lid. Hehehe. I also have to say. Since changing jobs you look so refreshed. Stressful jobs take more out of a person than anyone would know. Good luck on your new adventure.
Yes do dried beans. They are the easiest ever! No wasted lids. You can do it. Don’t be afraid. The sense of accomplishment is phenomenal. You got this!!👩🌾👏👏👏
You can do it!
Thanks. I learn something every week.
Thank you for all you do for the canning community! 😁👍🏼
I can add to the question on preserving the sealing ring..I always place a towel on my canner, then turn the lid upside down & place on the towel. I do the same with my Insta pot so no constant pressure on the sealing rings, esp when not in use. I, too also keep a back up ring..just as sure as I don`t have one..I`m gonna have a problem LOL
Yep this is how I do it! Works great and keeps the dial safe too 🤗
I love your canning chat videos. Im always learning something. And my questions get answered and I don't even have to ask. I enjoy all of your videos. Thank you for everything that you do. You really rock.
I'm so glad!
Thanks for all your time and effort of doing this for everyone! We appreciate you taking the time. By the way, congrats on your new job!
Thank you so much for sharing your knowledge with us. Hearing the questions and answers gives me so much confidence. I ended up canning 28 quarts of butternut squash and 7 quarts of butternut soup. 🙌🙌🙌🙌 ps I watched your video and didn’t blanch the squash. My jars came out great and everything sealed fine. Win/win ❤️❤️❤️❤️❤️
You are so welcome!
Im new to your channel & food preservation thank you so much for sharing your videos with us. You're the Swiss Army knife of Canning 🤣
Great!! Answered many of my questions! I realize now that I can't can safely on my blasted stove. It just would not be safe due to temperature fluctuations. My idea of getting a single burner cooking device( don't know what to call it) I think maybe a turkey frier..anyhow, btu's too high!! Well, my dear husband who felt my frustration plus didn't want to spend another weekend being a sentinal buddy watching a pressure canner maintain 11lbs of pressure for 75min any more. It was a long mornin!(went to bed at 2:30am! He ordered me an All American! So, I will be canning outside here in South Fl! I would have been much happier with a new stove that I can can on! But bless his soul!
Lots of great info today! Thank you so much and keep posting these canning chats. I am attempting my first batch of ugly chicken today. Wish me luck!
You got this!!
As for the dessert question, the peach or apple pie filling can be used for fried pies, fruit crisp, and even an oatmeal topper for a quick dessert.
I love the Q & A videos, so much random information, it's great!👍
If you ever run a Suttons Daze workshop I'm here in MI. Would love to come and help.
Thank you for answering my question!
The colors of the jar make the food ugly…also cans “ugly chicken”. Lol! That just cracked me up. Thank you! I needed that today. 😉😁
Regarding the colorful Ball jars, I save those for drinking out of or for snacks. That way I’m not tempted to use my clear canning jars for drinking.
Thank you for doing this Kenny chats and all of your canning videos I try to refer anybody that is wanting to learn canning to your videos for a good safe way to do it. I grew up on a farm with Grandma's message which changed as I was a young adult learning to pressure can instead of just water bath can I did not can for I guess years 10 15 20 years and now I'm trying to get started again and many things have changed these canning chats are so helpful and your videos
Oh my Lord I never do anything but rinse my canner! I’ll start adding soap! Why is it so important to have it totally dry? The growth of mold? I always let it dry thoroughly but I’ve always wondered why! Thanks!
Does the new head space for ugly chicken apply to all meats…I did it for my load of beef (1 1/4 inch head space).
Let me say it’s the prettiest outcome so far no siphoning and broth about 1 1/2 inches from top. Just beautiful!
No, just chicken
Love Love the canning chats. All the chats really.. LOL 😀
Wow - I thought I had all my questions answered but you answered more that I didn't know that I needed to know. Thank you so much for your canning chats.
Glad it was helpful!
Thank you for all you do!!!
I have gained so much from watching you and have been canning more and more . Thank you. 💕💕💕💕💕
Just missed asking a question from your last chat, lol. So my QUESTION is: I pressure canned raw tomatoes last week, and I forgot to add the citric acid. What should I do with the cans now? Can I open them and make spaghetti sauce and recan it? Are they okay for the shelf? throw them out? Not sure what to do with them. And by the way, I really appreciate you answering all of our questions! Thank you
Question on cut of meat! I was excited to can some pork and I caught a sale at Kroger‘s it said “pork butt“ in the ad. The Kroger label on the pork butt I purchased is “dry pork butt sr ipd” and the Swift packaging label says Pork Shoulder Butt. 🤦🏻♀️I’m all set this morning to cut through it and I hit a bone. I researched the differences between a shoulder and butt, however I guess Some of us new to this could use some cuts of meat lessons. What did I buy?? My jiggler is going with the BBQ pulled pork recipe from pg. 301 of “The all new ball book of canning and preserving“.. Thank you for your videos and help.🌷 update: I just watched your 2017 video of canning pork - it cleared up the bone in question I had. 👍🏼 Also I hope now the bbq sauce works! 😊
Thank you for answering my questions. I have another one, of course! It's not exactly canning, though it could end up in a jar. I've seen videos of people freezing flour, rice, pasta etc to kill off bugs or larva (if I thought of the word larva while using any of these, I wouldn't be able to eat them!) My question is: Even though you have frozen the flour, etc for a couple days before storing it elsewhere, aren't the dead bugaboos
still in there?
I’d love for you to talk more (a lot more!) about siphoning! It breaks my heart every time I have siphoning when I take things out of the canner. Please go over the rules or even have a whole segment on just that! I’ve learned so much from you on these canning chats. Thanks
Well, it seems you answered that question later on in the video! Thanks again.
So I tried to can apples. Oh my gosh. I canned them in my electric water bath canner. All the sudden I hear rattling. Went to look and all my jars were floating!!!! And I had a lot of syphoning. A couple of jars are dry with no liquid. Think it will ok and what the heck happened? Thoughts!! Thanks again for all your help with a newbie!!
Hi, I want to say thank you for this forum. I watch every single video. I just canned potatoes for the very fist time last week. I am concerned though because as I was washing the jars I noticed in one jar some small bubbles on the surface, in another looks like some large air pockets between the product, and in some jars the potatoes stuck to the lid. I also noticed that not as much liquid was left in some jars, the water in the canner was clear, all jars sealed, and I followed the USDA guidelines to the T. Are the jars safe, especially the one with the small bubbles. Note the bubbles are not rising from the bottom they are just on the top around the rim. Thank you so much for doing this chat and all you do. Congratulations on your new job!!!
Thank you, Leisa. Another great Q&A! I read the articles about botulism. It's a malevolent critter, for sure!
A lot of Suttons Dazers are home owners and can dispose of spoiled food somewhere on their property. As a renter, with no outside access to bury contaminated food, what does one do? Treat it like regular garbage?
You can flush some things.
Just throw it in the garbage
Always helpful!
Thanks for all the canning information I learn from you.
I have an important question: I preserved tomato sauce from canned tomatoes and seasoned with dry spices like dried parsley, dried oregano and more. I did everything according to all the rules and even extended the canning time by 5 minutes to be safe. the jars are all sealed. My question is whether it is permissible to use dry spices in canning
can I use them or should i discard them?
Thank you Osnat Laster from Israel
I have a question about blanching. You put your veggie in boiling water, when do you start your 2 mins when it starts boiling again or right after you put the veggies in the boiling water?
Canning frozen veg: I canned frozen corn - big bag from Costco. We first tried it as a side veg, it was ok, but we weren't too happy with it and preferred frozen or store cans vs this. To use it up, I tossed it in some casseroles and soup and we loved it there. The less fresh flavor didn't matter nor did it have a bad texture, and the slight softer wasn't an issue. So, I will can this again but only for use in casseroles and soups. I live in a climate that isn't the best for corn so local grown stuff is never very cheap to buy lots for canning. The cost per jar ends up ridiculous!
Can you recommend the desuffure for canning on propane stove outside?
That is a great question about the botulism strips
Hi, I keep hearing, not just from you, "if the lids sealed, you're good." Could a canned jar of food with a sealed lid still have botulism?
Thank you!
I think this was the most confusing thing for me when I first started canning several years ago. So much emphasis is put on jars sealing that people are led to conclude that it is the main (or only) safety measure that has to be met. But that is absolutely not the case. Yes you want it to seal because if it doesn't then it will mold on your shelf and be a waste. But jars simply sealing and creating a vacuum is not what makes the food inside of the jar safe. It is the processing method and time that makes it safe. People have water bath canned green beans (which should only be pressure canned) that all sealed and then consumed them and been hospitalized with botulism.
I canned beef stew but realized it wasn't hot when I jarred it but not until i finished the 90 minutes Will it be ok? Cold packed?
Hey Leisa, two questions.
First how do you remove the discoloration from the aluminum canner? No amount of scrubbing seems to remove that.
Secondly, can you discuss the use of Pomona's Pectin vs Ball's Real Fruit low or no-sugar pectin. Do they work, and if so, which seems to work better?
Still have not used my harvest guard lids but I really want to. Could you do more canning videos with them, so I'll be a bit more confident in the process and the differences?
“Tom foolery”😂🤣😂🤣🤣
I have a question about pork loin. Costco has them on sale this week. So I would like to try bottling it. Can I can do it like ugly chicken? Raw pack in jars.
Great questions and answers, thanks
Can you pressure can at the same time ,2 different items as long as the canning time is the same ? And jars of course . Example pints of baked beans and pints of beef stew.
Yepper..as long as the canning time for each is the same..your canner won`t know what`s in the jars! :) I do it often to have a full canner load.
I am looking to can green beans in individual portions. I have small 4 ounce jars and every one I’ve seen who canned green beans usually packed them willy-nilly. Since I’m using such small jars, can I pack them tightly and vertically like pickle spears as long as the headspace is still good? Or do they have to be loose for proper heat penetration? Thank you for all of your help!!! You’re the best!!! 💙💙💙
Have you noticed in the canning books how all the recipes are fancy. Many of them have hot peppers or spicy which I cannot eat. I just want plain pears, peaches or corn so I can use in recipes, as a new canner I only go by the book but it seems hard to find plain foods and good old fashioned recipes. Sue
A frustrated new subscriber thanks for your great content and passion for teaching all things food preservation!
The USDA Complete Guide to Home Canning she references in most of her videos has a lot of very basic ingredient canning instructions for a single type of veggie or single type of fruit in simple syrup or jelly made with one type of juice etc. Have you tried looking in there? Some of the newer Ball books have fancier recipes because some home canners felt the older basic ingredient recipes were too plain jane.
@@sally6852 okay thank you for the info I just got the newest Ball canning books for Christmas last year and kind of felt disappointed, I just started canning plain old beans. I have to say they were much better than the store canned beans. Thank you I will check that out appreciate you taking the time to let me know. Sue
When I first started pressure canning I unknowingly did some rebel canning with beans. I put dry kidney beans in pint jars. I have recently learned that kidney beans must be soaked and the water discarded because they have a toxin. So - should I discard these beans? I don't want to make anyone sick. Thank you !
So if your not supposed to sniff your canned food would it be ok to get the neighbor to try stuff and watch him for a couple days to see how things go? You know like a field expedient test. If it goes well they will be glad for the gift and if things go badly they will not complain so much anyways. Probably depends on the neighbor i'm thinking.
🤣🤣🤣
Can you can in the half gallon mason jars? Like canning chili or beef stew or soups? I know to pressure can it cause it has meat in them. How long would you pressure can it in a half a gallon jars?
Can I season potatoes before/as i am canning? Do they have to be plain?
I’m confused: we take such pains to make sure the rims are free of fats and debris yet with siphoning the product has to go over the rim and yet the jars usually seal with siphoning. I don’t get it.
yea I don't get that one either. I wonder if wiping rim down mostly removed partcles of fat and siphoning involves really hot fat so it can be super thin layers. that don't interfere much. Not sure.
I waterbath oranges. Great desserts
Frist I want to say thank you so much for this canning chat, it has helped me A LOT. Now for my question which has probably been answered...I use smoked turkey legs in beans and soups so my question is are smoked turkey legs considered a cured meat?
No, smoked is not cured. You're good
Hi Leisa, I always make cranberry sauce and freeze it. This year I want to can it. My question is I use orange juice instead of the water so is it safe to use. Sometimes I will use Apple juice. Thanks!
I just canned for the first time in my instant pot max. I canned chicken and beef. I am satisfied that I followed the directions to the letter. Is it normal for some moisture to be under the ring when removed? Also, one of my beef jars popped before taking it out of canner. Is that one ok?
I recently canned some raw packed chicken and after about 6 hours one of the pint jars had not sealed yet. I decided to just put that jar in the refrigerator because I wasn't sure if it was safe to leave it out overnight to see if it would eventually seal. Was that the right thing to do or is it safe to leave chicken/meat out for the 24 hours to see if the jar seals?
Hi Leisa!! I'm Katie and I've been canning for a few years, I learned from my mother-in-law. I would like to do more, but feel like I need a canning book to be safe. What canning book or books would you recommend?
Another quick question: do you have some favorite canning jar attachments you could recommend? Such as lids for pouring. I made ketchup, bbq sauce, salsa and my husband tips the jar to get some and puts the lid and ring on but then it gets all black and gross looking around the rim. Help!
This should help
amzn.to/3lzECmm
Can I can Cauliflower, Broccoli, or Brussels sprouts without pickling them?
Can I can fresh spinach.
Perfect🤗 💎
Hi Leisa,
I was wondering about pork stock/broth. I don’t see it mentioned on NCFHFP. I was looking to make some pork stock from some pork butt bones but there is no mention as to time or pressure. Would you just do the same time as beef stock based on size of jar and my elevation?
What is The best way to test out my new Presto 23 qt. canner on my new gas cooktop? Never pressure canned before so I'm starting from scratch. Should i do quarts or pints of water?
Nah. I wouldn’t do that unless you have a crazy amount of lids. If you want to test how it works, try it with just water, no jars. I’d just go for it and do a batch of ugly chicken or ugly pork, those are both super easy.
@@KellyS_77 You have such wonderful faith in my abilities! Thanks!
ua-cam.com/video/5J_iRz-UdRk/v-deo.html
Hi. I made a batch of cowboy candy with 4% cider vinegar, not 5%...realizing after canned. Is the cowboy candy unsafe to eat.?
What was the book you recommended for canning information? First time watcher, you are very informative. Thanks.
The USDA Complete Guide to Home Canning is a good one and one she mentions frequently. Another is the Ball Blue Book and a third is the Ball Complete Book of Home Preserving. All have tested, safe recipes and methods for home canning.
@@sally6852 thank you!
I know this is a late comment, hope you see it. I roasted garlic onion n sweet pepper with a little olive oil then drained the excess oil n blended the vegetables and added to my tomato sauce I canned. Will the little bit of olive oil go rancid in there?
No
Whew! Thank you!!@@SuttonsDaze
Wait, I'm confused or unaware or confused and unaware 😄, where does it say you can't can diced tomatoes? I've never heard this! ( lol internal panic as I'm already convinced I may kill us all at any moment with my canned food. And now I'm unaware and confused and potentially killing us all 🤔🤣🙄)
Thank you for answering my cabbage question. I never really considered the taste I was just considering the texture of the raw cabbage and comparing it to collards. Il just stick to kimchi for my cabbages.
I've been doing it for decades but I guess that's one of those "unapproved but if you feel comfortable doing it.." things
@@jennbama I can't find any place in the book that says anything about diced tomatoes, good or bad. They have directions for tomato juice, crushed tomatoes, whole tomatoes and halved and quartered tomatoes. Lol seems like a crushed tomato would have pieces and density basically the size of a diced tomato. Idk sometimes I question the logic of the USDA. Like how did something they approved for years suddenly get unapproved. They use "no new testing" as the excuse but what was wrong with the old testing? How did it go from safe and tested to unacceptable of 10 or 15 years? Ugh sorry, it's just so frustrating.
I need to purchase a new canner and I saw a Presto 23 qt induction canner, are they okey to use?
I have a presto 23qt canner with the guage. It also came with a weight that is 15lb. I get it checked at my local extension office but would also like to have a 10lb weight to ensure that I am at the right pressure. Would any 10lb weight that fits a presto canner work?
Venting question… sometimes I see venting but it’s not super visible. May sound strange but just a barely visible but I see a little water dribbling off the top of the place for my jiggler (spelling is probably wrong) then I start my timer. Is this right? I see more actions coming from my safety pop up thing than where I put my jiggler. Thanks! Diana
ua-cam.com/video/5J_iRz-UdRk/v-deo.html
Weird question..... when I wash my jars the next day, as my wash water rises to over the tops of the jars, almost all of the jars will stay on the bottom of the sink but I have had a few (very few) bob a little bit...every one sealed well and can be picked up by the lid....should I be concerned?
I canned potatoes my very first batch which I have been using. When I pulled the last jar I used when I opened the jar it had a good seal but I found two black spots on the inside of the lid! What did I do? Should I throw away the rest of the potatoes? Please help! Thank you in advance!
I pickled beets and debubbled them after processing in my hotwater canner I noted that some of the jars have bubbles also some of the beets are against the side of the jar and it looks like a bubble between beet and jar do I need to throw out.
Question - We just bought 10lbs of carrots on sale. We skinned them, washed them and put them in a quart jars with 1 tsp of salt. We steamed canned them for 30min. Now I am wondering if you can do that? Do you have to pressure steam them versus steam can? I hate to throw out what we just did. Everything sealed well. Is steam canning ok or did we have to buy a pressure can and do it that way? Thanks
Like most vegetables, carrots are a low acid food. They MUST be pressure canned. The exception is if you are pickling the carrots, you can steam or water bath can them, but use a tested recipe to make sure there is enough acid in the pickled carrots. You can go to the USDA website that Leisa lists below her videos to see which method of canning should be used for each kind of produce or meat.
@@nanrussell6423 Thank you!
I understand that bacon isn’t approved for canning, but I thought I read somewhere that meats added to foods, are safe if below a certain percentage of solid contents. Like 5%-10% ??
I’m concerned about adding 1 or 2 1” pieces of bacon in pork and beans or ham in beans.
What’s correct?
There is an "approved" recipe in the USDA book.
The milky cloudy jelly… did her sugar crystallize?
The pink banana squash do the same thing
If the Pamona was bought years ago and then used for canning, could it be that it was old and lost its taste?
Hi Leisa! First time raw pack chicken. Breast with some boneless thighs. Canned per regulations 75 minutes. Sealed but really no liquid left. Some gel. Boiled in jar 1 hour after removing from canner. Safe?
Please explain boiled in jar?
@@SuttonsDaze after removing from canner they were sealed but the liquid inside jar continued to boil
You won’t always have a lot of liquids, especially if you are using breasts that aren’t full of liquid/brine. The bubbling when it comes out of the canner is totally normal, the vacuum in the jar allows it to boil at lower temperature than it would at normal pressure. As long as the jars are sealed, they should be good :)
@@KellyS_77 thank you!
Hi I was watching a UA-cam video and she 2as canning a tomato based product with bell peppers and onions. She put this recipe in a water bath for 20 minutes. I was freaking out inside my head because I was under the impression that the onion especially had to be pressure canned. Am I mistaken? Also, what do you think about using a one piece lid for canning instead of a ring and a lid?
Just curious, did the recipe have vinegar, like a pickling recipe ???
@@candacethompson2521 it did have apple cider vinegar.
I canned apple pie filling yesterday and had trouble with the jars sealing. I used Clear-Gel and left an inch headspace but evidently that wasn’t enough. The filling swelled up right to the inside of the lid. Am I crazy or not.
You're not crazy. Clear Jel expands a lot. In my Ball Complete Book of Home Preserving for blueberry pie filling on page 171, it says to "leave slightly more than 1 inch" head space. That is the first time I'd ever had all my pie filling jars seal. So ever since then I've used this method for all my pie fillings.
Hi, next year I will be buying a Large pressure canner and a large water steamer canner. I'm wondering which one's would you recommend? Keeping in mind i will be using a outside gas stove. thankyou.
Steam canner or water bath canner?? If you have a pressure canner, you can use it as a water bath canner too. All you have to do is not let it pressurize. Steam canners are a whole other thing though.
@@KellyS_77 pressure canner and steam canner with the big lid. why i ask this question is i live in Australia and we don't get much info on canners. i will properly buy them from eBay or directly through a company that ships to us. Just want to know on best brands.
Any of the items listed here I recommend
amzn.to/3oZkX1d
I canned soups and all turned out delicious. But when I removed them from canner some were boiling inside the jar and one was not. It that okay?
In my experience the jars that continue to boil when they’re out of the canner will seal, and the ones that don’t boil didn’t seal. Could be a coincidence, but every time that’s happened to me those were the jars that didn’t seal. I specifically watched those jars.
@@krazyakres ditto. From my experience, a lack of bubbling when taking out of the canner means there’s no vacuum in the jar (no seal).
Do you know why pork/ pork stock is never mentioned in the 'rules'......Is pork considered bacterially unfriendly? I wanted to make pork broth but I couldnt find any recipes anywhere that are not rebel....appreciate your input. xxx
It is specifically mentioned at the national center for home food preservation
nchfp.uga.edu/how/can_05/strips_cubes_chunks.html
@@SuttonsDaze Thankyou Leisa, muh ppreciated xxx
I canned bacon once and they turned out well. However, I doubt I'll do it again because the fat was rendered and left small chunks of meat. I'll use what I have but that's it.
When will you make Brunswick stew?
Later this week
I canned bacon once and they turned out well. However, I doubt I'll do it again because the fat was rendered and left small chunks of meat. I'll use what I have but that it.
Do you think Ball will ever make 1 1/2 pint jars again? Scarse as hens teeth!
Uline has them
@@jennbama I looked but no Ball jars. Is the other brand on there reliable? Any experiences? Thanks!
@@canthurttotry9962 they are mason jars. S-22933 that's the part number for them.
To my surprise, I accidentally picked some up from Walmart.
@@JustanotherMainer Nice Walmart score. I thought I saw some there today but they were 3/4 pint Ball jars. Never seen that size there before either.
I don't remember who asked about their jiggler rocking then almost stopping and if they should increase the temperature. I canned ugly chicken this last weekend and mine was doing that. It was rocking good then it seemed like it would almost stop then start up again, the more I turned up the temperature, the more it seemed to stop. It almost looked like it was just sitting there vibrating instead of rocking. I had the temperature turned up high so I hope they're safe. I noticed when the timer went off and I turned off the heat, the jiggler started rocking more and more as the temperature dropped. So maybe I over pressurized them. I'm going to play with my canner more to find out why turning up the heat make the jiggler rock less and just vibrate.
Hey Amber, I had the same thing happen yesterday... Thinking maybe I need to take the canner to the extension for a check? Is it a thing to overpressurize, and to what effect? Please share if you find out anything helpful:)
@@hickory8498 I'm a brand new to canning. I'm going to play with my canner tomorrow. It's brand new cause I'm a new canner. I've only pressure canned two other times and I didn't know what I was doing the first time. The 2nd time, it rocked exactly like it was supposed it. I felt confident in it because I had played with it canning water before I put food in jars. This past Saturday, it was jiggling just fine for the first half of the session then I felt like it was slowing down so I started increasing the heat a little at a time. I was canning at a number 5 and I increased it a little at a time and it only seemed to make things worse. By time the session was over, my stove was just over 9. It never stopped, but sometimes it just would sit softly and vibrate and made me nervous. I'm hoping the chicken is good, planning on eating a jar this week. I think over pressurized was explained to me that it's a higher pressure than needed. It can run the canner dry and warp it. My water level was still good so I didn't run it dry. I made a couple of videos of it, I could send it to you if you wanted to see what mine did. I'm on fb if you want to message me, look for Amber Aethranis in TN.
electric or gas?
@@SuttonsDaze electric with coil, not glass top
@@stargazer2134 It is very likely that your stove has a power cycle that lowers the heat . This could be the cause. It's pretty normal in electric coil stoves
That Pomona pectin question hit home with me jelly was very nasty 🤮