Love your channel. Have been watching for years and have learned alot from you. Thank you for taking the time to post this video's. Just started dehydrating veggies.
I just had a fail also withy Tattler Lids, I forgot to tighten my Lids down after they came out of the canner. They had been out for about 20 minutes when I remembered. Was canning potatoes. Thanks for sharing even the mistakes, good learning experience for all of us.
The shortage sent me looking for this type of lid and I truly appreciate all of the videos I have watched. They have helped me to understand the learning curve and I look forward to using them. Thanks for sharing your experience. The soup looks delicious.
Looks delicious Linda! I haven't been by since you made your big move and good to see you are doing well. I wish I had time to can but until we get through this, work is my priority. Be safe everyone
I use Tattler lids exclusively right now and have a stockpile. I check carefully the rubber gaskets to be sure they are not stretched out, etc. One Tattler lid failure is no cause to be concerned. I use the EZ seal lids, though. The older version I do not care for.
So I appreciate this video. I’m new to tattlers. I have successes and failures. The worst failure was with tomato’s. Same problem. The lids came off 3 jars. What a mess. Tomatoes everywhere. Earlier I canned green beans and all went perfect. Now I’m nervous to try tomato’s w tattlers. I’ve been canning 40 years. There is definitely a learning curve w the tattlers. I suspect mine were not on tight enough. I put the lid on until the jar would spin. I think during canning it was too loose.
when I got my last order of Tattler lids they came with a note that when you are using the lids add 1/4 inch to the head space - if 1/2 inch is required make it 3/4 inch when using the lids. I love the Tattler lids especially now.
Yay, tomato soup is on tap this week. Payday I will start ordering tattler’s and Weck jars, as well. Thankfully, I have some jars to work with for now.
I made some tomato soup not long ago that was zero Weight Watcher's points by spraying olive oil on the tomatoes and garlic, instead of pouring it on, before broiling them and it was amazing.
That soup looks delicious. One of my family's favorite lunches is grilled-cheese sandwiches with tomato soup. I'll definitely be making and pressure canning some of this soup sometime in September.
I just started to learn how to pressure can and I haven't bought any tattlers but I think I'll have to start my collection. I love the idea of marking the rings so that you know how many times you have used them.
I placed a bulk order for lids in June. They have been backordered. A email update last week said Rubbermaid the manufacturer for Ball lids will not be able to make production requests for this season. I have counted out what I have on hand, after that I have to switch to freezing.
Try Lehman’s ...I just bought lids in bulk from their website/catalog this spring. They were much cheaper than the Ball lids and I’ve never had a fail.
@@victorialg1270 I ordered from them in July. I got an email (after I emailed for info, since I had not heard anything in a month) and was told that the order had been backordered for September. I later received an email that the order would not be available until "the end of Fall". I have some Ball lids from last year (regular) and some that I have bought this year (wide mouth), so I should be good. Hopefully, I will get my large order by next year! I did not get the email about Rubbermaid (I don't think... I'll have to double check), just that "production" was behind.. Thanks for that info.
This looks so good, Linda! I love tomato and basil, and my tomatoes will be coming on soon. So, I foresee some of this on my pantry shelf before the season is over. Yum!
That soups looks totally scrumptuous. I have a recipe for tomato bisque soup that I created because of my corn allergy but have never tried to can it. I wonder if it would can well. I am also looking into getting some tattler lids. I had never heard of them until I watched your video. Thanks for the inspiration.
I just know i could be best friends with your grandson because I'm a year round soup lover too. I had roasted red pepper soup for lunch today and it 88 degrees outside xx
I had the same problem with tattler lids and quart jars. One lid burst off inside the canner and two others burst after I opened the lid of the canner. It was actually pretty scary because super hot chicken stock went all over my kitchen, even the ceiling. That has never ever happened to me before. To be on the safe side I'm not using tattlers with quart jars again.
Your soup looks yummy Linda you make it just like I do.. So good. Sucks about the lid taking a flight. I am sure it was a mess.. LOL I am not going to laugh to hard my luck it will happen to me next. LOL Hope you have a great weekend. Big hugs
What Ball book is this recipe in? I have several Ball books including the Complete Home Preserving book. Not seeing it! Wish you would show the book when you refer to recipes. Help! Thanks.
Man, I would love to taste that soup!! The tomatoes were beautiful! Your garden must be fabulous. You are a super go-getter, so I’m sure your garden and everything in your home is organized. Good job! Linda, are there growers or stores in your area that would sell fresh or frozen rhubarb? What state do you live in to be able to grow such a beautiful garden!
I made this soup and love it. Canned it using reusable lids. No syphoning.(I was amazed). All the jars sealed. 2 days after removing the bands and washing up the jars I started losing seals. 3 so far out of 12 pints. Any idea why. I followed directions very closely. This was the first time using reusable lids.
I absolutely love your videos , but I have seen you can chicken raw pack and par cooked , which way do you like to do it the best , there is so many videos out there , but I love your the most and then Lisa Sutton , raw is easy but can you really tell a difference in them , Thanks and yes I would love to see more videos on what you do with your chicken and dehydrated food , love you and I am praying for you ❤️
I have a question that I want your opinion on, I have seen a canner make videos that you can reuse a button top lid with the Taddler rings since there is a lid shortage. What are your thoughts on that? Side note I think I missed if you said you bought the garlic-infused oil or you made it. The soup looks great I do wanna try a small batch and see if the kiddos like it too.
I am confused. I thought that at the beginning you said you were pressure canning the soup. The link above, to your canner, is an electric water bath canner. Also, I have a glass cooktop stove and have read about the fact, that they do not keep the heat even. I am assuming that the electric water bath canner in the link, would be my best option..what are your thoughts.
I have a question. First off I have no knowledge of canning whatsoever except canned items can be dangerous if the canning is not done correctly. I went to a Farmer's Market and a lady was selling canned pickles, jams and other canned items. I bought a jar of the bread and butter pickles and some jam based on her telling me that she was a certified canner and had won numerous awards for canning. The pickles were mush. It was like eating mashed potatoes. I threw them out. At least I got a cute little jar out of it. I'm now afraid to eat the jam because I feel like I was lied to about her credentials . Shouldn't an expert certified canner know how to make pickles that are not mush?
I've never heard of a certification for canning. Your state may require her kitchen to be certified for commercial production but that doesn't mean the food will taste good.
I have never heard of a certification for canning and most canning contests are at fairs where they go by appearances. They don't open the jars. Your state may require her kitchen to be certified for public sale.
In the past county extension departments would offer master canner classes. Due to budget issues and staffing most do not do that anymore, not in Oklahoma for sure. But I don’t remember them handing out certifications upon completion. A lot of county extensions are not even capable of calibrating a pressure gauge for the same reasons. Personally I don’t give my home canned food away, other than to my immediate family. Once it leaves my possession I don’t know how a person will store an opened jar of food or what kind of hygiene they practice. But that’s just me and my personnel paranoia.
Great video 🍅 soup 🥣 thanks for sharing 👍😎
So helpful for me I’m learning now to start canning by end of the month soaking in all the knowledge 😊☀️😋
Love your channel. Have been watching for years and have learned alot from you. Thank you for taking the time to post this video's. Just started dehydrating veggies.
Thank you for all of your tips, I'm new to canning, so far I love it.
It is such an important skill
amzn.com/B00T93OCQ2
I just had a fail also withy Tattler Lids, I forgot to tighten my Lids down after they came out of the canner. They had been out for about 20 minutes when I remembered. Was canning potatoes.
Thanks for sharing even the mistakes, good learning experience for all of us.
Absolutely learning by your mistakes is how we learn
The shortage sent me looking for this type of lid and I truly appreciate all of the videos I have watched. They have helped me to understand the learning curve and I look forward to using them. Thanks for sharing your experience. The soup looks delicious.
Jars are also hard to find. We found some at Safeway and bought four cases of jars. But still keeping an eye on things like this.
Thanks for sharing!! Its great to have the explanation.
Absolutely 😁
Thank you for a shot of canning reality! I have worried and worried over siphoning with my tomatoes.... Glad to see it doesn't just happen to me.
gets old! Is why I felt it was important to talk about it😁
Girl that’s my kinda recipe & video boom done
Looks delicious Linda! I haven't been by since you made your big move and good to see you are doing well. I wish I had time to can but until we get through this, work is my priority. Be safe everyone
Thank you for stopping back by🤗
Thank you! Just learning how to can! Much appreciate this video
I'm glad it helped you😁
I use Tattler lids exclusively right now and have a stockpile. I check carefully the rubber gaskets to be sure they are not stretched out, etc. One Tattler lid failure is no cause to be concerned. I use the EZ seal lids, though. The older version I do not care for.
Thank you for that experience, I've yet to start but I will know it can happen.
Linda hi how are you? This is an excellent soup. When we have an over abundance this is one of the delicious things to make. Thanks for sharing.👍👍🥰
I'm just starting to use Tattler lids and I really love them!
So I appreciate this video. I’m new to tattlers. I have successes and failures. The worst failure was with tomato’s. Same problem. The lids came off 3 jars. What a mess. Tomatoes everywhere. Earlier I canned green beans and all went perfect. Now I’m nervous to try tomato’s w tattlers. I’ve been canning 40 years. There is definitely a learning curve w the tattlers. I suspect mine were not on tight enough. I put the lid on until the jar would spin. I think during canning it was too loose.
when I got my last order of Tattler lids they came with a note that when you are using the lids add 1/4 inch to the head space - if 1/2 inch is required make it 3/4 inch when using the lids. I love the Tattler lids especially now.
Yay, tomato soup is on tap this week. Payday I will start ordering tattler’s and Weck jars, as well. Thankfully, I have some jars to work with for now.
Here is a link to use
amzn.com/B00T93OCQ2
Linda's Pantry thanks!
Thank you!!! Will keep an eye open for them!!!
Here is a link for Tattler lids
amzn.com/B00T93OCQ2
I love tattler lids!!
Thanks for the video! In my area you can’t find tattler either. I live on the Illinois and Wisconsin border. A lot of farmland so that could be why.
I made some tomato soup not long ago that was zero Weight Watcher's points by spraying olive oil on the tomatoes and garlic, instead of pouring it on, before broiling them and it was amazing.
Oh yum!!!
We have a shortage of lids in Australia too but we also have Fowlers Vacola jars to rely on. Your soup looks good 👍
Nice
amzn.com/B00T93OCQ2
I am also in Australia and use Fowler's vacola
That soup looks delicious. One of my family's favorite lunches is grilled-cheese sandwiches with tomato soup. I'll definitely be making and pressure canning some of this soup sometime in September.
Me to it never getsold!😋
I just started to learn how to pressure can and I haven't bought any tattlers but I think I'll have to start my collection. I love the idea of marking the rings so that you know how many times you have used them.
Here is a link
amzn.com/B00T93OCQ2
Wow, the price has gone up on the link posted !!!
Glad I already have them !
I placed a bulk order for lids in June. They have been backordered. A email update last week said Rubbermaid the manufacturer for Ball lids will not be able to make production requests for this season. I have counted out what I have on hand, after that I have to switch to freezing.
Victoria Gibbons , thanks for the info.
amzn.com/B00T93OCQ2
Try Lehman’s ...I just bought lids in bulk from their website/catalog this spring. They were much cheaper than the Ball lids and I’ve never had a fail.
@@campfarwest2288 my order was with Lehmans at the end of June.
@@victorialg1270 I ordered from them in July. I got an email (after I emailed for info, since I had not heard anything in a month) and was told that the order had been backordered for September. I later received an email that the order would not be available until "the end of Fall". I have some Ball lids from last year (regular) and some that I have bought this year (wide mouth), so I should be good. Hopefully, I will get my large order by next year! I did not get the email about Rubbermaid (I don't think... I'll have to double check), just that "production" was behind.. Thanks for that info.
This looks so good, Linda! I love tomato and basil, and my tomatoes will be coming on soon. So, I foresee some of this on my pantry shelf before the season is over. Yum!
That soup looks so good!
That soups looks totally scrumptuous. I have a recipe for tomato bisque soup that I created because of my corn allergy but have never tried to can it. I wonder if it would can well. I am also looking into getting some tattler lids. I had never heard of them until I watched your video. Thanks for the inspiration.
Hi, Linda! Your the bomb! Lol thanks for this! Going to try the soup!
I love homemade roasted tomato basil garlic soup. I like to add roasted green bell peppers to mine.
I just know i could be best friends with your grandson because I'm a year round soup lover too. I had roasted red pepper soup for lunch today and it 88 degrees outside xx
I quite often have soup for breakfast I absolutely love it and it doesn't matter what time of year
Linda's Pantry heck yeah !!
Maybe one day I will try canning.
You should
I had the same problem with tattler lids and quart jars. One lid burst off inside the canner and two others burst after I opened the lid of the canner. It was actually pretty scary because super hot chicken stock went all over my kitchen, even the ceiling. That has never ever happened to me before. To be on the safe side I'm not using tattlers with quart jars again.
They have to be able to vent
I never had that happen before and I know it's because I had that would tighten down and didn't back it off
Did that same thing the other day with my tattler Linda. Yep what a mess lol
Interesting to learn what can happen :-)
Your soup looks yummy Linda you make it just like I do.. So good. Sucks about the lid taking a flight. I am sure it was a mess.. LOL I am not going to laugh to hard my luck it will happen to me next. LOL Hope you have a great weekend. Big hugs
Yeah it was a big mass I should take a picture I've never had that happen but good for the records I can never say never now
Hello beautiful lady I love your video it educational I learned lots from you I laugh at you sometimes lol
This looks so good iam going to make this ,with my next batch of tomatoes,,how many pounds of tomatoes did you use to the quart of chicken broth
This soup looks a lot like the "Roasted Roma" recipe in my old ball blue book.I use the "roasted roma" sauce on meat loaf. Knock your sox off yummy !
Its a great recipe 😋
@@LindasPantry where do I get a printed recipe?
I have a bunch of the tattler lids and haven't tried to use them yet.
I love them!!!
Just canned 7 pints of sauce this morning. And yes the stores are bare for any canning products. So sad!
amzn.com/B00T93OCQ2
Linda's Pantry Thank you so much!!
What Ball book is this recipe in? I have several Ball books including the Complete Home Preserving book. Not seeing it! Wish you would show the book when you refer to recipes. Help! Thanks.
The all ball book of canning and preserving
@@LindasPantry Thanks Linda. I will look again.
Man, I would love to taste that soup!! The tomatoes were beautiful! Your garden must be fabulous. You are a super go-getter, so I’m sure your garden and everything in your home is organized. Good job!
Linda, are there growers or stores in your area that would sell fresh or frozen rhubarb? What state do you live in to be able to grow such a beautiful garden!
I make this all the time 😋
I've never seen Tattler lids in the stores in my area - ever.
No online only
amzn.com/B00T93OCQ2
@@LindasPantry I wonder why that is?
Because they are a slecialty item
Check your hardware stores. Ours carries them.
What is the name of the pressure canner you use?
It looks like the jars siphoned tomato soup quite a bit!
They did as I said in the video
you need a hot logic mini to take warm soup to your lunch
I would love that!
Do you tighten the rings when you bring your jars out of the canner
Love tomato basil ❤sorry you had such a mess.
I made this soup and love it. Canned it using reusable lids. No syphoning.(I was amazed). All the jars sealed. 2 days after removing the bands and washing up the jars I started losing seals. 3 so far out of 12 pints. Any idea why. I followed directions very closely. This was the first time using reusable lids.
How long should they be in the oven to roast? What temperature? Tia
I’m going to make this recipe today with tattlers. Wish me luck. I have had several Tattler fails with jar not sealing 🤪
You will be fine
Linda's Pantry I had Tattler fail on kidney beans yesterday. I ended up putting the beans in freezer bags. That works 😄
It could be that the rubber gasket could have shifted. I’ve had tattlers fail because of that. But I’ve not had it pop the whole lid off.
I love tattlers
What do you do when the tattler lid doesn’t seal? Can it be reprocessed after sitting for 12 hours?
@@rhondalandry5146 You would need to wash the lid and gasket, wipe the rim of the jar and process it again.
Do you have to add milk or cream when heating back up?
Not so much available on Tattlers... I have an order that is nearly four weeks out and just received another update that it will be longer
I absolutely love your videos , but I have seen you can chicken raw pack and par cooked , which way do you like to do it the best , there is so many videos out there , but I love your the most and then Lisa Sutton , raw is easy but can you really tell a difference in them , Thanks and yes I would love to see more videos on what you do with your chicken and dehydrated food , love you and I am praying for you ❤️
Par cooked by far a much better product!!!
I need this recipe please
I have a question that I want your opinion on, I have seen a canner make videos that you can reuse a button top lid with the Taddler rings since there is a lid shortage. What are your thoughts on that?
Side note I think I missed if you said you bought the garlic-infused oil or you made it. The soup looks great I do wanna try a small batch and see if the kiddos like it too.
My husband loves tomato soup and I have to say I think I would love this one. Is this recipe somewhere or is this your secret recipe?
I shared what I do me it yours
Do you add cream when you heat to serve?
I live pretty near you. Do you know if we have a store nearby that sells the Tattler? I am thinking of going to Bob's later and hoping they have some.
Here's a link
amzn.com/B00T93OCQ2
Check your hardware stores. Ours carries them with the other canning supplies. You can get them in bulk from tattler.
I am confused. I thought that at the beginning you said you were pressure canning the soup. The link above, to your canner, is an electric water bath canner. Also, I have a glass cooktop stove and have read about the fact, that they do not keep the heat even. I am assuming that the electric water bath canner in the link, would be my best option..what are your thoughts.
Can this be waterbathed?
Can you use anything to substitute the Chardonnay?
Chicken stock
Thank you! The tomato basil soup looks delicious! I’m going to try it👍🏻
Are Tattlers on store shelves? I can find them online
Here is alink
amzn.com/B00T93OCQ2
@@LindasPantry Thanks
Hardware stores have them too!
No lids or anything in Missouri!
Noon
amzn.com/B00T93OCQ2
have anyone ever done hot water bath green beans i need a answer of how and dose it work
Green beans must be pressure canned
it would of been nice if you would of showed EACH step
I have a question. First off I have no knowledge of canning whatsoever except canned items can be dangerous if the canning is not done correctly. I went to a Farmer's Market and a lady was selling canned pickles, jams and other canned items. I bought a jar of the bread and butter pickles and some jam based on her telling me that she was a certified canner and had won numerous awards for canning. The pickles were mush. It was like eating mashed potatoes. I threw them out. At least I got a cute little jar out of it. I'm now afraid to eat the jam because I feel like I was lied to about her credentials . Shouldn't an expert certified canner know how to make pickles that are not mush?
I've never heard of a certification for canning. Your state may require her kitchen to be certified for commercial production but that doesn't mean the food will taste good.
I have never heard of a certification for canning and most canning contests are at fairs where they go by appearances. They don't open the jars. Your state may require her kitchen to be certified for public sale.
In the past county extension departments would offer master canner classes. Due to budget issues and staffing most do not do that anymore, not in Oklahoma for sure. But I don’t remember them handing out certifications upon completion. A lot of county extensions are not even capable of calibrating a pressure gauge for the same reasons. Personally I don’t give my home canned food away, other than to my immediate family. Once it leaves my possession I don’t know how a person will store an opened jar of food or what kind of hygiene they practice. But that’s just me and my personnel paranoia.
60 mins is too long that's why they shyphoned