Canning Chat - Answering Your Questions
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- Опубліковано 18 жов 2024
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I know this isn’t a question, but I knew y’all would understand my joy~
I found 3 flats of pint and a half jars at the Walmart today!! 😳 I feel like I not only spotted Unicorns, but was able to purchase them for my stable!
I’m feeling so lucky, I purchased 2 lottery tickets!! 🤣😃🎉🎉🎉🤪
That is awesome!
I did too!!! I'm new to canning and wasn't sure what this size is typically used for. Can you help? Should I go back and get more? HAHA
The last 2 times that I found jars at Walmart, they were odd sizes. One was 1 1/2 pint and the other was 3/4 pint (never heard of them before). Still no lids.
Hi Leisa, as far as back pain and fatigue your subscriber was asking about, if she is asking about lifting the heavy canner, when I was sick, I got my smallest pot and used it to fill and empty the water from the canner while on the stove. That way I’m not lifting such a heavy pot. She could prep food one day and refrigerate in sealable bowls. Then process the next day. Also once you get the jars out of the canner, leave the cleanup til the next day. I know it may be frustrating but nobody is your judge. If it takes you an extra day to get everything cleaned up, the end result is the same and you’re not exhausted. Be easy on yourself. Can in small batches. It adds up quickly. And finally this may sound crazy but it does work. Listen to UA-cam,a podcast, a book on audio, or music while canning. It gets your mind off the tediousness of it. God bless and happy canning.
Great suggestions... Thank You and God Bless you and your family from middle GA 🙏 Kendra
Bless you for caring Leisa and for all your advice to everyone. You are definitely A Master Canner in my book even if your state doesn’t offer you the certification. I’m pressing for it here in AL too but no luck so far. Hoping they’ll offer it zoom. If so, you are first on my list to tell so you can take it also.
@@kmiller6002 I was born in south ga. Haven’t lived there in many years because my husband and I live in AL but my mom still lives in Hahira. 🙂
@@apiecemaker1163 I'm near Macon
@@apiecemaker1163 She's a Master canner in My book💯💯💯💯
Ladies (and gentlemen) if you want a thorough, reliable source of canning information, you must watch all of Leisa's Canning Q & As. She covers the gamut of topics that newbies and experienced canners pose.
Thank you, Leisa for a fun and educational thirty minutes!
I have been a lurker of your channel for a long long time. I have to finally come out of the shadows, become part of the community and thank you for all the inspiration and knowledge you have shared. Water bathed for a good 15 years before I ever tried pressure. Becuase of your inspiration I'm an avid ugly chicken canner and user. From that I started doing lots diry pork - makes phenomenal tamales. Thank you and blessings sister ♥️
Thank you for coming out of the shadows!!
Comment for Barbara with the back pain. Make sure you are wearing good supportive shoes (possibly with insert if needed), get a good quality anti fatigue mat for in front of your stove, cutting board and sink. Proper lifting, especially of heavy pots (no twisting). Stop to stretch. Finding a canning partner to share the work load and incourage you to look up from your tasks frequently. I hope this will help you find some relief!
One of those foot mats made for standing is very helpful if u have back pain while standing . Hope this helps🐾💕
Supportive shoes is a must also.
Tried "ugly chicken" for the first time tonight in a curry for dinner. We'd been using commercially canned chicken for months now, the taste difference between store bought and home-canned is amazing! The texture is better on the homemade stuff too.
Thanks for sharing your wealth of knowledge with us!
Wanted to share…I am so grateful that this year I have received so far 2 bushels of beautiful peaches and at least 2 1/2 bushels of tomatoes for free! I love my brother! He has a big network of friends who help each other and I am blown away with gratitude! God is good!
♥️👍🙏🇺🇸🤓
Wonderful!
That is awesome! Nothing better than home canned peaches ☺️
The woman who asked about back pain; get a padded mat for standing. It seems so simple but makes a huge difference! Like Leisa mentioned, do things in stages.
Dangit.... I keep missing your live shows! Company, cooking and canning... dark winter coming. Much love, great video!!!!
This one is not live, its recorded then posted.
@@357AddictI know, I just keep missing her live shows on Monday lol
Thanks so much Leisa for answering my question!! To BARBARA with her back pain.... I have MS, fibromyalgia, and have had a mini stroke. I constantly hurt all the time.... My best advice is this.... pace yourself. Do a little at a time, and yes, have a chair / stool close by. I can only can a little at a time, canning all day like some do is something that I cannot handle. I would be down the next day in pain much worse. Maybe a canner a day...? Best wishes Barbara... Just take your time and take it easy!! Many prayers your way!!
Thank you Leisa , I'm so grateful I found you in the August Jamboree, I didn't win ,but I won big time finding you & ordering my 1st Set from Amazon,
I found Golden Harvest 1/2 pint jars 12 with lids $9.00 an bought my 1st Ball book & funnel wide mouth , I've started as this year re started gardening after our tragic loss of our only Daughter April age 19 .
Gardening is so therapeutic for me & teaching my 2 granddaughters ages 9& 8 all I taught their daddy an my other children here & in heaven. GOD BLESS U ,Josette Tharp
Montgomery County, Texas 🙏🏻
Great canning chat!
I LOVE these canning chats Leisa, I learn SO much 💯💯💯💯
Thank you for answering my question. Very new to canning and I am addicted thanks to you.
You are so welcome!
I have upper back and arm problems so I usually have to break my canning sessions into a couple of days. When canning meat, I cut it up and put it in the jars one day and refrigerate. Sometimes I have to rest in between. The next day I can it. Just pace yourself.
I have to say I have been watching your videos for a year and a half. I absolutely love them & you. I have a canning question. Have you ever canned smoked meat? I have a verticle pit boss smoker and find when I smoke brisket or pork butts we have A LOT of left overs. We have been freezing left overs but freezer space is limited. Can smoked meat be canned and would you add broth or sauce?
I got an anti-fatigue mat and it was a great help.
I did not know you could not can diced tomatoes. Thank you for that info.
Got great price for chicken and mushrooms. Made 10 jars of ugly chicken today. Tomorrow I am trying your canned mushrooms and Cole slaw
Yesterday freeze dried grape tomatoes,canned corn relish, and cherry tomato salsa. Then unstuffed pepper soup ( no rice) . Thanks for all your great information and motivation
Thank you so much for these canning Q&A videos. I'm a new pressure canner this year and this is helping me so much
Great Q&A! Making the fix in my book like everyone else. I just got my new steam canner. Hope to use it this weekend.
I have been canning for 30 plus years, I love watching your canning chat videos! You give rock solid advice! 👏👏👏👏👏
For the grainy ghee, it is fine. It all depends on the temperature it was processed. When you use it it will melt smoothly. Ghee is removing the milk solids, all that is left is butter oil. Not the same as canned butter. I store an 8 oz jar on the counter and taught my family to use a clean utensil (No double dipping). I store a years worth in my extra fridge. My husband loves it to cook eggs, as it has a higher smoke point, he no longer burns the eggs.
Leisa ... Thank You so much for doing these Canning chats! I just wanted to let you know that I've not had any lids blow off while pressure canning BUT, I have noticed some of the "new" stock of the Ball rings are much looser when they come out of the pressure canner.
I have recently observed this as well
🤣 Love your face when you are talking “rebel” canning
No question just a comment, I LOVE YOUR CHANNEL AND CONTENT, thank you for being the food preservation guru that you are and sharing your knowledge with us. I’ve learned so much from you and I’m so grateful for the hard work you do so you can help us . UGLY CHICKEN RULES!!!!
Great info as usual. I learned canning at my moms knee that was over 60 years ago. It’s crazy how long it took me to realize the changes in canning guidelines. I hope it doesn’t take younger canners as long to understand that things change and it’s important to keep up . Thanks , always enjoy your videos.
Alaska Prepper has some good videos about making ghee
I appreciate all your hard work and dedication. You are a great help to many!
I appreciate that!
Don't see a link for your pickled quail eggs but 3 to 4 months in fridge is what I found with just a brine. Going to have egg overload eventually even with floaters when cleaned. So close to chicken eggs barely notice the difference.
Saw a free 12 lid Denali deal. Not cheap buy tired of trying to find bulk in wide mouth too. Added enough for less shipping charge. I need a better ring storage. Too many ziplocks. Do have S hooks and string. Overload on what to do next. Meat tomorrow then tomatoes the next day plus other daily chores.
I have vertigo so use a stool if standing a long time playing with food to can.
So I have made a bunch, lets say 20-25 pints of Mixed Mustard pickles this year. (page 333 Bernardin Complete book of home preservation) My question is a lot of recipes in canning books call for cauliflower florets in various types of pickles, so how big is a floret?
I make mine fairly small so they match the small slices of my small cucumbers so my final product is basically a super chunky relish. I usually just match florets to the cucumber or other vegetable sizes in the recipe. I just noticed today that when I made the Hot pickle Mix (Page 321) and my florets ended up much chunkier than the ones in the mustard pickle from a couple days ago, mostly cause the cucumbers were chunkier this time so I floreted to match i guess.
These are the things that come to mind when you run 4 batches of stuff in one day. Been staring at florets all day cause they were in the first batch.
Cheers
Hi, I'm new to your channel and to canning, but I love both!! I have found quite a few of my jars(after canning) with hairline crack in them. So small I could barely see it. All were new jars, all are sealed. I noticed it when I was washing one after opening it, so I looked at unopened ones. . . They SEEM to be ok, are they? Why did that happen? I have learned SOOOOO much from your channel.❤️
I often make broth from fresh pork shoulder (not cured) but cannot find a recommendation for canning it. Can I use the same time and pressure as used for beef broth?
Hi, loving the Q&A sessions as well as the practical videos. My question is, I recently bought a pressure canner from a well known global store I shall call "Rainforest". The canner however does not reach the reccomended pressure of 76kpa the seller states that at 60 - 65 kpa the internal temperature is sufficient for safe food processing. I have my doubts and would like to know your thoughts. Thanks in advance, Martin.
If it doesn't reach the proper temps, return it
@@SuttonsDaze hi thank you. Sadly the shipping cost is going to be similar to the original purchase cost making it not financially viable. It looks like I shall have to put this down to experience.
Canning Question. I just watched your Sweet Potato Soup video. Looks Yummy and I will definitely give it a try but my question is .. If you left out the butter and the milk would you can the soup? Adding the butter and milk in at the time you open the jar.
I just watched your video about canning meatballs (tomato sauce batch & beef broth batch), you stated you had some jars left in the refrigerator to can another time. My question is when you can those, do you let them warm up to room temperature before canning? Or just put them in the pot straight from the fridge with cold water? Thanks for the great videos!
Thank you Leisa learn something new every chat.
New canner here. It took me so long to get up the guts to can my first vege. Thank you so much for your help. Your videos are just the thing I needed.
I just want to tell any other new canners who may be nervous, it was nothing to be worried about.
I did have a question after canning.. I had a new jar with quite a few bubbles in the glass. I didn't use it. I was worried it would crack. What do you think?
I like your show lady thank you so much for your help and time 😘😘.
I have canned a lot of broth (chicken and beef) I would like to add the broth instead of water to my bean etc. but sense it is a meat product can I use it in beans or maybe green beans etc at their regular time.. Do I have to use the 90 minutes time for meat. Or can at the time needed for beans , green beans etc. I have one or two more questions but will save them for another time. I enjoy the Q & A, I am learning a lot.
Another great chat. I was going to ask a question after watching, but you answered it in this chat...thanks!
2nd time- question is about taking jars out of canner. When removing there is water on top…… some say dump off, others say not to tip them. Is there a reason not to tip them and should you or should you not tip to dump that water off?
Tipping them can cause the food in the jar to get under your lid and mess up the seal. Theoretically. I have a bad habit of tipping the water off and my jars still seal.
Thank you for answering my questions! You are the best!
Thanks for answering my question! Appreciate it!
I have a question about stacking jars. Storage is at a premium so I'm looking for creative ways to store my processed foods. At work, we get cases of pickles, mushrooms, drinking glasses, etc that come in sturdy cardboard boxes with dividers. Can I store my processed jars in these boxes and stack them to the rafters as long as there is space between the top of the jar and the top of the box? When testing it out, there is usually at least 1/2 to 1 inch clearance.
I had a strange thing happen, am wondering if this has happened to you! I canned broth, did all the steps, used new lids I purchased from Amazon. I usually let my canner rest 30 minutes before I remove lid. As I was taking jars out of canner, one lid sealed and unsealed, then sealed again. I walked away and heard this lid unseal and reseal! (Made a small pop). Freaked me out! I marked this jar, but it still sealed.
Thank you so much for answering my question!
Any time!
Thanks for answering my question!
Leisa I have a question ❓ is canning and pickling salt the same? If not, what is the difference and what would you use them for?. Thanks Kendra
Can you Watering Bath Can on a glass top stove? My Aunt said no, but I want to learn to Can in order to make the food I grow last longer. Right now, what I can not freeze, I give away. We put in fruit bushes last year and when they finally fruit, I would love to make jams and jellies. You make it look so easy that I have worked up my nerve try. I'm new to your channel. I came over from Pinball. Your channel is a wonderful resource. Thank You!
I can on my glass top stove, a lot of people do. You should look up and make and model of your stove and see what the glass is rated at, as in the weight you can put on it at any giving time. Some glass tops are actually rated for canning. But always check with the manufacturer on it.😉
I waterbath and pressure can on my glass top stove. If you can boil a pot of spaghetti on your stove, you can waterbath jam. There's no difference in weight or time.
Thank you thank you thank you
Thank you 💖
You are so welcome
Love this channel...Ok question (not exactly a canning question) I will forget if I dont ask now....I buy 15 oz glass jars of Tostitos brand chip and veggie dips. Can I reuse these jars for dry goods, or dehydrated items, I am pretty sure I couldnt use them for canning anything. I am pretty much a newbie and trying to get it right.
Yes you can. If you have a vacuum sealing chamber.
I've seen Josie on Cedar Creek Homestead do it with Food Saver canisters and Rain Country uses a vacuum sealing system they made themselves.
@@diannamc367 Great that is awesome, I hate to throw things away if i can use them for something else and canning jars or containers are so hard to find and expensive here when you do...I will use them I guess for my dehydrated stuff and maybe yeast or I dont know yet lol. Thanks so much for the info I really appreciate it. Be safe and stay healthy. Keep prepping.
@@jeaniejbutler4911 you're welcome.
Leisa, I like my spinach and kale frozen for storage but considering all that is going on in this world, I am wondering if I can take the frozen simply blanched greens in the freezer and can it? Second, if it is possible, some of my frozen kale was cooked down using a little butter - I am thinking that might be unsafe to can. Am I correct ?
Woot woot for the CHAT! Will you contact the Publisher re the typo in the book?
Lisa the lady that asked about canning with back pain . I use my walker or a stool to do everything If I did not I would be in the bed 24/7. Just can not stand.
I have a question. I have 2 presto canners. How often do you need to replace the rubber gasket?
Is it safe to blister shishito peppers and can them? Or would you just pickle them without blistering them. First time growing them and have tons! Along with several other peppers.
I canned potatoes for my first scanning experience , unfortunately it was a little difficult. I didn’t know quite what I was doing even though I’ve been watching you as well as others for at least a year . I figured it’s about time I do something with that canner, it’s so pretty and shiny . well I peel them wash them cut them up and put them in boiling water for 10 minutes. I believe that’s what I was told to do and they were too soft because then I had to put them in the canner and cook them longer so they turned out more like mashed potatoes the liquid I added was beef broth and when I was trying to get the air bubbles out I evidently did not get enough of them out. now that I’ve taken them out they’re all sealed I can see spaces where there’s Air now is this going to damage the potatoes are they gonna be all right ? well there be safe to eat I did open one jar and had it that night it was good but it hasn’t been sitting on a shelf for a long period of time. this is my first time trying to answer anything on UA-cam forgive the way that it is presented this. thanks for all your help.
I love your channel. Are there any ways that we can can honeydew melon for cantaloupe?
Leisa, I used the lemon juice🖒🖒
For the lady with the tomatoes with skin on could it be that she is tighten the bands to much? Just a thought I always worry about tighten to much.
Hello Leisa. I have a casserole filling recipe that is primarily lima beans and butter peas but it contains some chopped ham. Is it okay to can this filling with the ham or should it be added later when the casserole is made? Thank you. I really appreciate the Canning Chat videos. I have learned a lot.
Does vinegar actually expire? If so, how does it change and can it be used for something else?
A friend of my family canned hot dogs for years, ate them, and still died an old man 🤷♀️
I’ve watched your meatball video several times because that is my next project. What do you think about adding ground pork rinds (for keto) and/or shredded zucchini (to sneak in the veg)?
Can you can canned tomato sauce into another canned recipe? Let's say I have some quarts of plain tomato sauce from last year and I want to make chili sauce, or ketchup or bbq sauce. Can I use the tomato sauce instead if starting at the beginning with cooking tomatoes down?
Do exercises that strengthen your core muscles. The stronger your core, the less work for your back to do.
What is the difference between the jiggler on the presto and the weighted gage one the All American?
Hi Leisa. I sent you an e- mail on Monday the 30th. Regarded the National Center’s explanation on canning raw packing diced tomatoes. I know your busy but I was just wondering if maybe you forgot. And prayers for your fur baby.
I am way behind on emails, ill look for it in the morning
I know it changes the recipe but is it ok to use tomato paste in spaghetti sauce in the national canning book without meat. I pressure can and citric acid. Is it ok to use onions in place of the optional mushrooms?
My question is can you safely can cabbage in a soup recipe as an ingredient. I've seen other channels say cabbage is on the approve list using the complete guide to home canning.. I can not find any reference to cabbage. They have indicated cabbage is a leafy green. The book doesn't specify what is a leafy green other than spinach. I've googled what is a leafy green and cabbage kind of falls in this category but is considered more of a brassicea should as broccoli.. I've checked for approved recipes using cabbage but have come up with nothing.. I've also read cabbage is approved for fermenting and pickling. Any recipe in old ball books has since been removed from their books. Just wanted your thoughts on this since I may have missed or wrongly interrupted something in the book.
What is the best way to can frozen sausage that is already in rounds such as swaggerty’s. Should I par cook it or can I drop them in a jar on top of each other?
How many lids and bands is enough? I am single but I have aa daughter and 2 grand daughters that have nothing prepped, despite me pushing. Ive been driving around daily picking up what I can get from online ordering (walmart/target) around my city. I am getting ready to start canning but how many jars/lids/bands do I need to start with. I have 20 boxes regular (twelve each) lids/bands and 16 boxes (12 each) of wide mouth, and approx 175 jars, mostly quart but other sizes as well. When do you know when you can relax for a minute and start actually canning instead of driving? Is there a loose rule on how many of what you should start with? Lots of my jars have come off mktplace and I have checked every single jar and got rid of the ones that had any damage. Ive also been buying new jars when I can. I feel stressed because of whats going on (USA) but I'm nervous about the lid issue.
I'm not sure I understand what the typo is on page 3-10 of the NCHFP book. The chart on that page is for whole or halved tomatoes packed in water, not juice. That chart is exactly like the chart in my book. Is it the process time of "1" that's the problem? Looks like you only have to process water-packed tomatoes for one minute at 15 pounds pressure. That's what my book and the online chart both say. I'm just trying to make sure I get my book correct. Thanks!
hi , I canned pickled cauliflower and carrots but forgot to add 1/2 teaspoon of pickling salt to each jar. will they be okay?
If anyone wants to add bullion( chicken, beef or vegetable)but not too much salt. I buy sodium free bullion powder on Amazon. I have to watch salt content and this stuff is delicious.
hope your neck is better. I’m confused about wiping the rims. I understand why we wipe the rims but I’m confused because I have had siphoning from my jars and yet they still seal. There will be a lot of product in the canner when I open it so I know there was significant siphoning but they still seal. WHY WOULD THEY STILL SEAL IF THE RIMS ARE DIRTY?
What's the difference in diced tomatoes compared to whole or stewed tomatoes? I didn't know there was a difference I had been doing it for years. Oh well as you say it's my kitchen. The shrooms came out great(love them).
Me also, I see and read .. you can water bath whole tomatoes, so…why not cubed tomatoes? I do not pressure can and want to. Sounds scary tho. Researching on canners and how to books. Love your shows!
Canning water question…I’ve done it for a first run practice with my canner…but…if I intend to store the water for later use for drinking how long should it be canned for? I don’t know that I have ever seen times. I would be likely to use it to fill space, so it would go the same as whatever I am canning, but how short of time is too short?
I can mine for whatever time the other jars are canning, whether quarts or pints (all of them being the same size).
Darn it, missed ya again😭😭
Question. If I put a new lid on a jar and put it in the fridge, can that lid be canned? I.e I had more jars then could fit in my canner so I refrigerate them, then I ate what was in the jar.
I believe that as long as the lid wasn't sealed - so that you would have to break the vacuum and possibly distort the edge of the lid - you should be able process them at a later time. If you look through the comments upstream you will see where several people have mentioned putting food in jars and refrigerating them overnight and Leisa has give those comments a heart.
Hi Lisa (sorry I spelled it wrong)
Do we only can approved recipes from ball? Everyone is canning bean & ham soup. Can we use their recipe? I have Northern beans, ham, celery and carrots is this allowed?
Hope she answers. I just canned 14 qts of ham and split pea soup this week.
I've canned ham and bean soup. I've eaten a few jars with fried potatoes and cornbread. All is well and very yummy! Can at your own risk, you rebel 🙃
Question: How exactly is commercially canned food different from ours? You and others say that we don’t have the same equipment and I understand that but I just went and watched how canned meat is made commercially and they just have a bigger pressure canner. Are they able to make their pressure canner hotter than ours? That’s the only way I could see them being able to do what we can’t. I’ve wondered about this for a while now.
commercial canneries can reach higher temps quicker then home canning With specialized equipment, they are also able to control the consistency and maturity of ingredients. This control reduces the variability of the canning process, which allows for more reliable research (and therefore more product development) than can be done for home-canning practices. brought to you by the National Center for Home Food Preservation, hosted by the University of Georgia ®
@@6240tv Oh thank you! Great answer!
I read a lot of legalese, and cooked or otherwise processed pork meat is not included in the new California statute. That would have taken out hot dogs, kielbasa, processed ham, SPAM, and a boatload of products with any amount of cooked pork in it like canned soups or frozen pizza.
This PDF contains a lot of "definitions" which will be used in the regs for the new law. It mentions containers, spices, etc, so I think that all of the products you mentioned would have to comply in order to be sold here.
www.cdfa.ca.gov/ahfss/pdfs/Article3PorkMeatDRAFT07222020.pdf
Hope you see this... I canned raw chicken, followed your video and I have brown spot on very top of each jar on chicken. Appears burnt...Is it ruined? All seals sealed well...
Not burned, its a compound from the chicken. Its safe
@@SuttonsDaze thank you so much!!
Lids are not as good anymore. The last ball wide jar lids I got Two of them buckled and I didn't over tighten them.
For the lady who has the lids blowing on tomato sauce, what is her head space?
Reprocessed pizza sauce that I over tightened tattler lids and they blew off. Will they be ok ?
Once you reprocess them.
Have you ever canned water in 1/2 gallon jars
I have a presto 23 qt canner that I've been using for a couple of years now. My jiggler doesn't jiggle anymore, but the rubber plug does pop up. My guage also works. I've cleaned out my vent pipe and works. Do I need to buy another canner?
Is it a jiggles or a weight? If you have gauge it should be weight. I have same canner and mine is weight. Watch gauge for correct pressure. Good luck.
Nancy, please verify which regulator you have via this video and let me know
ua-cam.com/video/WP_HHkOibQ4/v-deo.html
@@SuttonsDaze it's the one without the 10/15 weights
@@nancyjohnson4745 then it won't jiggle
@@SuttonsDaze so I can just go by the gauge? I went ahead and bought a new canner to be on the safe side. So now I have a 16qt canner too?
I havent jarred this yet, but, if cured meats are out then NO to split pea and ham...darn it. Is split pea itself too dense anyway? I havent looked into this soup but was dreaming of doing this! Lol
Thx lady !! Always learning🐾💕
Know U dont like the electric canners but I really do as easier, don’t have to watch & can go to bed & allow canners to cool down completely. And I don’t can meat sauce as too dense & feel that product not safe
No typos error , the chart is on the opposite page not above.
Whenever I have a jar of water go through the canner there's always stuff floating on the bottom of the sealed jar that looks like glitter.
Any idea what it is?
I wonder about the source of the water. You might try canning distilled water and see what results you get.
probably minerals in your water that have come out of suspension because of the heating process
Question:
Are you supposed to follow a recipe?
I do not think I ever have . I look a it as a suggestion , my bad
There’s real science to canning of why stuff canned is either safe or may not b. Plz b safe
@@sagawang5 thank you. I have never had a problem “yet”. I always can it for the time of longest ingredient and most of the “meals” canned are left over soups and chilis.
I like ingredient can so I can use anyway I want and not be stuck with one meal idea.
DMSO for pain. Seriously.
. Just read it bans the sale of pork and eggs not raised”free range” so no more bacon and eggs unless you can guarantee the animals were raised humanely.
FYI, Diamond Crystal brand kosher salt is chemically the same as canning salt, but it it’s half the density so you’d need to use twice as much by volume. I can’t see why you’d want to use it though unless you only had the room to store one kind of salt? ¯\_(ツ)_/¯
I cook with it. So my food is always seasoned properly but not overly salty. Restaurants also use it for the same reason
When canning, just toss in a bit more. Easy peasy
Rings off. Leaving them on could result in false seals.