A splash of vinegar in the water bath water before processing will take care of all the hard water spotting 😊 just a hint!! They shud come out with a sparkle!!
We would like to leave a thumbs up for those great and wholesome videos. They have such a nice vibe to it. We know how much work it takes to keep uploading videos and noticed that you didn’t upload for quite some time. Please, if you find the time in your busy day, let us take part by watching your videos. It is so nice and calming to see honest people like yourself doing such wholesome videos. Thank you. 🌸
When water bath and pressure canning ,if you have hard water you can add a bit of vinegar to the water in the canner. It will prevent your jars from getting cloudy.
Can you make and can salsa and can salsa without having it cooked? I preferably fresh salsa but always wondered if you could can/preserve a fresh salsa recipe
Had surgery so I’m binge watching all your vlogs. I’ve heard you should occasionally have your local extension test your gauge on your pressure canner. Do you know if that’s true? Have you ever done that or know of a way one could test the gauge? Thank you for all your help! ❤️
Why is it best to store without the ring? I understand the reasoning behind checking it to be sure the seal is good but if all is well, is it ok to go ahead and pop the ring back on?
Most the time rings get bent and can’t use them, but storing without the ring allows you to always see if the seal is bad, botulism is not something you want to mess with
I love your videos. It is amazing how productive you are. Well done
Thank you!
A splash of vinegar in the water bath water before processing will take care of all the hard water spotting 😊 just a hint!! They shud come out with a sparkle!!
We would like to leave a thumbs up for those great and wholesome videos.
They have such a nice vibe to it.
We know how much work it takes to keep uploading videos and noticed that you didn’t upload for quite some time.
Please, if you find the time in your busy day, let us take part by watching your videos.
It is so nice and calming to see honest people like yourself doing such wholesome videos.
Thank you. 🌸
When water bath and pressure canning ,if you have hard water you can add a bit of vinegar to the water in the canner. It will prevent your jars from getting cloudy.
I like to keep the lids and use those lids for vacuum sealing.
Can you make and can salsa and can salsa without having it cooked? I preferably fresh salsa but always wondered if you could can/preserve a fresh salsa recipe
I always thought you dipped the jars in the boiling water to sanitize them. Never thought about preheating.
Had surgery so I’m binge watching all your vlogs. I’ve heard you should occasionally have your local extension test your gauge on your pressure canner. Do you know if that’s true? Have you ever done that or know of a way one could test the gauge? Thank you for all your help! ❤️
Tomatoes! Tomatoes! Tomatoes ! 🍅 🍅 🍅 😊❤
Is lime juice enough acid to can your salsa? Most recipes call for citric acid or vinegar when canning.
Have you ever water bath canned green chiles?
Why is it best to store without the ring? I understand the reasoning behind checking it to be sure the seal is good but if all is well, is it ok to go ahead and pop the ring back on?
Most the time rings get bent and can’t use them, but storing without the ring allows you to always see if the seal is bad, botulism is not something you want to mess with
And seals can loose their seal over time if not done properly, and didn’t tell at the beginning of storage