Hello! I owe you and Heather BOTH a huge thank you for your pie filling videos! I watched them knowing I needed to get my rhubarb harvested. Was a tad shy of 6 quarts so I topped it off w strawberries from my freezer. I followed your recipe and Heather's tips - ended up with 7 quarts plus enough for a crisp, 100% sealed and NO SIPHONING!! They look great! Thank you girls so much!!
I have used this recipe for Apple, Cherry and Rhubarb. I will make Peach when it comes ripe. The apple is delicious. Haven't tried the Cherry yet. I made the cherry from 3 yr old canned cherries.
I just made this today. So easy! I had frozen rhubarb, mixed berries and strawberries in the freezer that needed to be used. I got 7 quarts and a small bowl that we'll use over ice cream for dessert tonight. Love your videos. Also purchased Amish Canning Cookbook as well as the Ball Canning. Please keep the videos coming!
I found 1.25 inches head space worked best. I used two long squirts of red of the little plastic food coloring sets. It was way too thick so I had to add another cup of water and still was quite thick. In the end all 7 jars sealed and I had some to snack on. It is yummy.
In your video you mentioned not to be scared to pressure can. I work with steam sterilizers every day at work. You would think I wouldn't be scared of a small pressure canner. I have decided that this weekend I will start canning. Water bath canning...baby steps. Now to decide what to can first.
I love the Victorian BBQ sauce with the rhubarb base! So much rhubarb that I’m going to try this as well. I already have that canning book, never thought about just substituting the fruit, 🤦♀️.
Hi linda! Thank you I just looked this up because I got a lot of fresh rhubarb given to me today. I really loved your video and I am going to make this later I can't wait !
I watched your rhubarb berry jam but instead of the berry pie fillings I used cherry pie filling and cherry jello. Delicious!! It really doesn't taste like rhubarb or cherry but really really good. Thank you so much
I have never had rhubarb before cause I was scared to eat it cause somebody told me that the leaves were poisonous and that scared me. But looking at yours, I want to try it. (I worry to much!) Yours looks so good. You and Heather have me wanting to make some pie filling. I would love to see the dump cake too. Yes, please. I want to see that roll breakfast bread you was talking about at the end.
Sadly, so much misinformation about rhubarb out there. Yes, the leaves are poisonous if you wanted to chew them but they are wonderful in your compost bin. The stems are sour tasting and if you are of descent of people prone to kidney stones because of oxylate sensitivity you might want to avoid them. Otherwise, please enjoy rhubarb as much as so many others! I hope Linda posts the breakfast bread recipe too! My family's go-to rhubarb recipe was for strawberry-rhubarb freezer jam which featured commercial strawberry flavoured gelatine and a whopping 5 cups of sugar. So happy to have Linda's more modern recipes!
Rhubarb is a favorite food of mine and it is not easy to find a rhubarb pie filling recipe minus strawberries, also see another recipe for rhubarb jelly and another for rhubarb BBQ sauce. Think I may have found cooking, canning bliss when I subscribed to your channel. Thanks!
Saved this video to view at this later date. You mentioned that rhubarb will continue to grow as long as it is picked. With my rhubarb plants I have to get rid of the pod(s) of seeds to in order keep having rhubarb for several months. Your rhubarb looks fabulous. Thx for this video.
Great video! So good in fact my mouth watered and my cheeks/jawline tingled with that spoonful of rhubarb! Thank you! Now I will try canning rhubarb! Barbara, Maine
Hi there Linda. We here in Australia and when I am back in the UK, we tend to use apple as a thickener. Not only can it be used in pies but soups too such as pumpkin and tomato soups. Apple is the traditional accompaniment for rhubarb. =-)
Ok did it just the way you said. So thick almost couldn't stir it. One jar broke. Sat down to take a break and my arm stuck to the counter. Sticky everywhere. Omgosh I had to laugh. I'm usually quite neat and clean. Your right, it is a work out. Thank you for the recipe.
Do not forget that you should divide your rhubarb roots. When they get overly large, just dig them up, cut them in half or quarters and replant. Treat the cut roots like brand new plants and in a year you'll have more rhubarb to can. God Bless
Yay I was the 100th like lol. Yes please Linda I would love to see the dump cake as well as the rhubarb rolls, they sould delicious indeed. I adore watching all your videos but the canning ones and the cooking from your canned product are my favourites. Thankyou Linda. Regards Michelle
Linda, If you were referring to the comments I made about food coloring...I'm sorry if I came across too strongly. It is a topic I feel strongly about...but I certainly didn't mean to be offensive! Love your channel! This looks lovely...I wish I had more rhubarb!
Oh boy that rhubarb filling would taste amazing. I've never tried a rhubarb out, or actually I've never really had a good rhubarb dish as its always been so bitter tasting.
Linda have you ever thought about canning zucchini pie filling to make mock apple pies. And would you put all the sugar and spices in when you make it or add that later?
Greetings from the PNW; it was so fun watching this & thank you for your encouraging enthusiasm about canning rhubarb! I'm curious about surejell or is it called clear jell? And one can find it on Amazon? I admire your homey & friendly instruction & canning tools!
Likely too late to be helpful, but sure jell and clear jel are different. One is like a pectin (sure jell) the other a modified cornstarch able to withstand the heat of canning and reheating in cooking. I am also in the pnw, Canada specifically. I can't find either brand name here. And online, I think I saw clear jel at a specialty store for $20 CAD for 450g LOL. No chance. I omit the clear jel from Recipes, can it, and add regular corn starch when I open the jar.
I have just a quick question. You said that you would tell us how much food coloring you used, but I must of missed it. How much did you use? I was also wondering if the just used the method in the amish canning cookbook or if you used one of the recipes as a guide for the amounts of ingredients. I have this cookbook and a lot of the pie filling recipes have different amounts. Thanks for showing this video. I have not been happy with the rhubarb pie recipe I have been using. I have more rhubarb than I know what to do with.
HIYA LINDA :-D Could you please tell me the brand name and size of the glass covered stainless steel pot with pour spouts on BOTH SIDES and strainer lid you are using in your video *How to make meals in a jar-pouch Rosemary Chicken & Rice? I have looked EVERYwhere on the internet and I can't seem to find ANYthing with pour spouts on both sides. And, if possible, post a link? I surrre would appreciate it! If it's on Amazon, I'll be certain you get the credit. THANK YOU VERY MUCH in advance :-D ALSO ... PLEEEASE keep the videos coming on ALL subjects. You are are a phenomenal teacher and I learn something new from you EVERY DAY! You have a God-given gift, and I am so happy to see you are using it ;) I saw you post the starter fermenting kit on FB. Did you get it yet? And, YES... you NEED it, so WE can learn. LOL God's blessings on you & your family, your precious critters, your garden and your home. :-D
Hi Linda, well I realize that it has been many years since you made this video but I just had to tell you thanks! I was concerned about putting the Strawberries into the hat also. T he r question I have is how does this effect the number of jars needed? Also, as I am a widow and will most likely make the filling I to individual servings like mini pies or Cobblers, can I can these in pint or half-pint jars instead of quarts. A full quart would probably end up spoiling when it’s just for me. I don’t like spoilage! This is the first time Canning this pie filling and wanted to put Peaches in place of the Strawberries. Do you know if it would still be safe with that change? Believe it or not, I have always done lots of canning when I was not having health challenges or caring for my Mum. I have been watching the Three Rivers Challenge this August and have been enjoying the recipes from all the Homesteaders who are participating. It has been great. I’d like to stay in touch with you if you don’t mind, and if you have any tips or tricks for me on starting my own homestead, I’d appreciate any help and info available and also how to officially get things started. I am enjoying your videos very much and thank you for helping me on this delicious looking recipe. Thanks again, Jilli
How long to process at less than 1000 ft? Could you do a video canning rhubarb? I've tried but it was just mushy and I would like to can rhubarb to use later. Love your channel, thank you for taking the time to make all these videos, Post the dump cake, I love anything rhubarb. Thanks
Depends on where you live, but if you cannot find a plant at a local nursery or big box store, look online for rhubarb root. It may be tough to find (I know it is here in zone 8 now), but look for it in the fall, since planting guidelines suggest fall-spring planting times. Takes a year to establish once it is planted (two years if you start with a bare root or whatever they call it- rhizome?) so it would be advisable to buy rhubarb at a local farmers market during that time, until your plants are healthy enough to be harvested from. HTH!
What?! You sell your products?! WHERE?! I'd LLOVE a link! Yes, dump cake recipe, and breakfast roll rhubarb please?! Continued gratitude for you doing these vids as I would surely not be canning w/o them. ^ _ ^ (HUUGS)
I've watched the video twice, and I can't figure out if you mentioned how much lemon juice you used. I have the rest of the amounts. I looked in the Amish Canning book, and their amounts for lemon juice varies in recipes. If I can't find out, I guess I can try 1/2 cup - but would rather be sure before I start
Hi Bonnie, I can speak from experience on this. I've literally simmered the rubber from my lids. They will be clean and softened in the hot water. Hope this helps. Debbie
Linda, do you think vintage unused seals are safe to use if you do simmer them in hot water? I tried to use them canning once and could not believe the mess they made of my jars (but beautiful seals). Since having the mess I've only been using them for storing dry goods in canning jars and not true canning. Better safe?
Hi Linda, I know you posted this video almost a year ago, so I am hoping you will be notified when you receive a new comment. I am wondering about this Zaycon Foods. They are going to be having an event within the next month in my area and I am wondering about being able to can that much meat since I have not moved my big 22 cu.ft. freezer out here to Colorado yet. Is is possible to can things like Taco Meat, Sloppy Joe meat, Spaghetti Sauce with meat... or any other ideas you might be able to suggest. I see that they sell it by the 40 lb box, which is a lot for us, but still cheaper than we buy ours at the local meat market. If I had more of an idea of what I could do with that much meat (Chicken, Turkey, Chuck Roast & Pork Tenderloin included) It would be a big help in deciding if this is the best way to go for us.... By the way, thanks to you I now am the proud owner of the All American Pressure cooker and I was able to get it at the sale price right at the last moment. Trying to pressure can in my two XL Pressure cookers was to had and now I can can more than a couple of jars at a time and save my XL pressure canner/cookers for more yummy things. ~SuzyJCinColorado~
I never used to be a "food Nazi" about food dyes until red food dye started triggering grand mal seizues in my dog (as verified by my vet). Considering the only point of it is appearance, I now avoid food dyes as long as possible, or at least use natural food dyes.
I seriously love the Amish cookbook it’s the greatest
Just love rhubarb pie! One of my favorites? Making canned rhubarb pie filling is on my to do list!
Hello! I owe you and Heather BOTH a huge thank you for your pie filling videos! I watched them knowing I needed to get my rhubarb harvested. Was a tad shy of 6 quarts so I topped it off w strawberries from my freezer. I followed your recipe and Heather's tips - ended up with 7 quarts plus enough for a crisp, 100% sealed and NO SIPHONING!! They look great! Thank you girls so much!!
I have used this recipe for Apple, Cherry and Rhubarb. I will make Peach when it comes ripe. The apple is delicious. Haven't tried the Cherry yet. I made the cherry from 3 yr old canned cherries.
I just made this today. So easy! I had frozen rhubarb, mixed berries and strawberries in the freezer that needed to be used. I got 7 quarts and a small bowl that we'll use over ice cream for dessert tonight. Love your videos. Also purchased Amish Canning Cookbook as well as the Ball Canning. Please keep the videos coming!
I would LOVE recipe for rhubarb dump cake! Thanks for all your videos😋
I found 1.25 inches head space worked best. I used two long squirts of red of the little plastic food coloring sets. It was way too thick so I had to add another cup of water and still was quite thick. In the end all 7 jars sealed and I had some to snack on. It is yummy.
In your video you mentioned not to be scared to pressure can. I work with steam sterilizers every day at work. You would think I wouldn't be scared of a small pressure canner. I have decided that this weekend I will start canning. Water bath canning...baby steps. Now to decide what to can first.
I was so happy to see you use the measuring cup. 💜. I love this video but I have never tried rhubarb before.
I love rhubarb! And yes, I want to see the dump cake video! :)
I love the Victorian BBQ sauce with the rhubarb base! So much rhubarb that I’m going to try this as well. I already have that canning book, never thought about just substituting the fruit, 🤦♀️.
Hi linda! Thank you I just looked this up because I got a lot of fresh rhubarb given to me today. I really loved your video and I am going to make this later I can't wait !
Definitely want to see the dump cake! I almost opened my mouth when you brought that spoon close to the camera!
Linda, I would love to see the recipe for rhubarb breakfast rolls! I love your channel and find you inspiring!
I watched your rhubarb berry jam but instead of the berry pie fillings I used cherry pie filling and cherry jello. Delicious!! It really doesn't taste like rhubarb or cherry but really really good. Thank you so much
I have never had rhubarb before cause I was scared to eat it cause somebody told me that the leaves were poisonous and that scared me. But looking at yours, I want to try it. (I worry to much!) Yours looks so good. You and Heather have me wanting to make some pie filling. I would love to see the dump cake too. Yes, please. I want to see that roll breakfast bread you was talking about at the end.
Sadly, so much misinformation about rhubarb out there. Yes, the leaves are poisonous if you wanted to chew them but they are wonderful in your compost bin. The stems are sour tasting and if you are of descent of people prone to kidney stones because of oxylate sensitivity you might want to avoid them. Otherwise, please enjoy rhubarb as much as so many others! I hope Linda posts the breakfast bread recipe too! My family's go-to rhubarb recipe was for strawberry-rhubarb freezer jam which featured commercial strawberry flavoured gelatine and a whopping 5 cups of sugar. So happy to have Linda's more modern recipes!
rhubarb is one of the easiest plants to grow!
My mom always did apple and rhubarb pie. We always got a stalk if rhubarb and a Dixie cup of sugar to eat on the pork steps while she baked.
Hi there! We’re new to UA-cam ourselves and found this video really helpful!! Thanks for sharing . We’ve subscribed x
Welcome to my channel there's a lot to look at here
I do so enjoy all of your videos. I told my husband that I wanted a dehydrater for Christmas. LOL!!! Thank you so much for all of your help. ❤
Rhubarb is a favorite food of mine and it is not easy to find a rhubarb pie filling recipe minus strawberries, also see another recipe for rhubarb jelly and another for rhubarb BBQ sauce. Think I may have found cooking, canning bliss when I subscribed to your channel. Thanks!
Saved this video to view at this later date. You mentioned that rhubarb will continue to grow as long as it is picked. With my rhubarb plants I have to get rid of the pod(s) of seeds to in order keep having rhubarb for several months. Your rhubarb looks fabulous. Thx for this video.
Thank you for the wonderful video!! YES TO THE DUMP CAKE!!
Great video! So good in fact my mouth watered and my cheeks/jawline tingled with that spoonful of rhubarb! Thank you! Now I will try canning rhubarb! Barbara, Maine
Please do a video making the dump cake. Those pie filling look beautiful x
Do you have a raisin pie filling you can can? Please do a video with recipe.
AWESOME.....great job Linda..love canning...( my canning videos are in my playlist,under canning)......love Rhubarb~
Hi there Linda. We here in Australia and when I am back in the UK, we tend to use apple as a thickener. Not only can it be used in pies but soups too such as pumpkin and tomato soups. Apple is the traditional accompaniment for rhubarb. =-)
Ok did it just the way you said. So thick almost couldn't stir it. One jar broke. Sat down to take a break and my arm stuck to the counter. Sticky everywhere. Omgosh I had to laugh. I'm usually quite neat and clean. Your right, it is a work out. Thank you for the recipe.
Do not forget that you should divide your rhubarb roots. When they get overly large, just dig them up, cut them in half or quarters and replant. Treat the cut roots like brand new plants and in a year you'll have more rhubarb to can. God Bless
I have made Apple blueberry pie, very good.
Beautiful job.
please show the video making the dump cake. I've never had rhubarb. One day maybe i'll give it a try. Its beautiful
Love your videos!
I have the red rhubarb and used this recipe and it was wonderful and really delicious. Thank you for recommending the Amish Cook Book.
Yay I was the 100th like lol. Yes please Linda I would love to see the dump cake as well as the rhubarb rolls, they sould delicious indeed. I adore watching all your videos but the canning ones and the cooking from your canned product are my favourites. Thankyou Linda. Regards Michelle
Linda, If you were referring to the comments I made about food coloring...I'm sorry if I came across too strongly. It is a topic I feel strongly about...but I certainly didn't mean to be offensive! Love your channel! This looks lovely...I wish I had more rhubarb!
I didn't even know left hand measuring cups existed! I will definitely have to seek one out
Please make the dump cake... Sounds very yummy.. Love the videos.
I would love to see what you do with this. I am so enjoying ALL of your videos.
Where does one find those measuring cups??? ouuuf...I love this sistah, again..amazing!
they were a gift from a fellow UA-camr but she got them at Pier 1 Imports they were on clearance and I absolutely love them
Where did you get that ladle?
would love to see a video on the Dump cake. your videos's are the best, thank you
yes would love to see the dump cake!
What are the measurements of lemon juice
Does the sure jell help keep the rhubarb pieces appearing solid. Normally they (the pieces) disintegrate when cooked.
Wow fantastic tutorial.. Yummy
looking forward to rhubarb season
How much food coloring did you add?
I wish you had your recipe here so I could glance at it
lol, Im a leftie too! I will definitely do this, thanks for sharing!
I want to grow rhubarb, where can I find plants to plant it? and Linda when you did the taste test omg so funny .. Everything looked awesome!
Hi Linda, Made 3 dozen jars of Apple Sauce at the weekend.
yes Yes YES I want to see you video the strawberry rhubarb dump cake :-D
Going to try to find the recipe. I have my own rhubarb
dump cake! I think the only dump cake I have ever made was pineapple. loved seeing your garden videos ;-)
Would love to see the dump cake!
Would I be able to add some organic beet root powder to enhance the coloring? If so, at what stage would I add this?
Yes brine recipe please! Thanks Linda
Can you use a sugar substitute. I have to watch my sugar
Oh boy that rhubarb filling would taste amazing. I've never tried a rhubarb out, or actually I've never really had a good rhubarb dish as its always been so bitter tasting.
O f course we want to see it. LOve your videos.
Linda have you ever thought about canning zucchini pie filling to make mock apple pies. And would you put all the sugar and spices in when you make it or add that later?
Greetings from the PNW; it was so fun watching this & thank you for your encouraging enthusiasm about canning rhubarb! I'm curious about surejell or is it called clear jell? And one can find it on Amazon? I admire your homey & friendly instruction & canning tools!
Likely too late to be helpful, but sure jell and clear jel are different. One is like a pectin (sure jell) the other a modified cornstarch able to withstand the heat of canning and reheating in cooking.
I am also in the pnw, Canada specifically. I can't find either brand name here. And online, I think I saw clear jel at a specialty store for $20 CAD for 450g LOL. No chance.
I omit the clear jel from Recipes, can it, and add regular corn starch when I open the jar.
@@jenniferspeers6537 its never too late when rhubarb in season! Wow ty kindly for your answer & educating us on that topic. Cheers!
Yes please
I have just a quick question. You said that you would tell us how much food coloring you used, but I must of missed it. How much did you use? I was also wondering if the just used the method in the amish canning cookbook or if you used one of the recipes as a guide for the amounts of ingredients. I have this cookbook and a lot of the pie filling recipes have different amounts. Thanks for showing this video. I have not been happy with the rhubarb pie recipe I have been using. I have more rhubarb than I know what to do with.
I would love to see the dump cake :)
Are you from Michigan?
DUMP CAKE!!! I love dump cakes, please show a video for the dump cake :) please please. Thank you for the videos!
Is a quart of
Fruit equal to 4 cups?
Please, show us how to make the dump cake. Thanks.
HIYA LINDA :-D
Could you please tell me the brand name and size of the glass covered stainless steel pot with pour spouts on BOTH SIDES and strainer lid you are using in your video *How to make meals in a jar-pouch Rosemary Chicken & Rice? I have looked EVERYwhere on the internet and I can't seem to find ANYthing with pour spouts on both sides. And, if possible, post a link? I surrre would appreciate it! If it's on Amazon, I'll be certain you get the credit. THANK YOU VERY MUCH in advance :-D
ALSO ... PLEEEASE keep the videos coming on ALL subjects. You are are a phenomenal teacher and I learn something new from you EVERY DAY! You have a God-given gift, and I am so happy to see you are using it ;)
I saw you post the starter fermenting kit on FB. Did you get it yet? And, YES... you NEED it, so WE can learn. LOL
God's blessings on you & your family, your precious critters, your garden and your home. :-D
Hi Linda, well I realize that it has been many years since you made this video but I just had to tell you thanks! I was concerned about putting the Strawberries into the hat also. T he r question I have is how does this effect the number of jars needed? Also, as I am a widow and will most likely make the filling I to individual servings like mini pies or Cobblers, can I can these in pint or half-pint jars instead of quarts. A full quart would probably end up spoiling when it’s just for me. I don’t like spoilage! This is the first time Canning this pie filling and wanted to put Peaches in place of the Strawberries. Do you know if it would still be safe with that change?
Believe it or not, I have always done lots of canning when I was not having health challenges or caring for my Mum. I have been watching the Three Rivers Challenge this August and have been enjoying the recipes from all the Homesteaders who are participating. It has been great. I’d like to stay in touch with you if you don’t mind, and if you have any tips or tricks for me on starting my own homestead, I’d appreciate any help and info available and also how to officially get things started. I am enjoying your videos very much and thank you for helping me on this delicious looking recipe. Thanks again, Jilli
P.S. I am in NW Washington about 70 miles from Seattle
How long to process at less than 1000 ft? Could you do a video canning rhubarb? I've tried but it was just mushy and I would like to can rhubarb to use later. Love your channel, thank you for taking the time to make all these videos, Post the dump cake, I love anything rhubarb. Thanks
HI Linda can u dehydrate eggplant.
how did you get your rhubarb for planting, where can I find it? is it started with a plant or seed?
Depends on where you live, but if you cannot find a plant at a local nursery or big box store, look online for rhubarb root. It may be tough to find (I know it is here in zone 8 now), but look for it in the fall, since planting guidelines suggest fall-spring planting times. Takes a year to establish once it is planted (two years if you start with a bare root or whatever they call it- rhizome?) so it would be advisable to buy rhubarb at a local farmers market during that time, until your plants are healthy enough to be harvested from. HTH!
Walmart will sell crowns in early spring.
Hi Linda. What part of the rhubarb is good. I hear certain parts are poisonous. Is that true?
Thank you
Liz
I would love to see the rhubarb roll!
Please make the dump cake recipe.
dump cake video with this yes please
I would love to see dump cake video.
Yes dump cake
What?! You sell your products?! WHERE?! I'd LLOVE a link! Yes, dump cake recipe, and breakfast roll rhubarb please?! Continued gratitude for you doing these vids as I would surely not be canning w/o them. ^ _ ^ (HUUGS)
Have you ever canned fresh pumpkin?
I've watched the video twice, and I can't figure out if you mentioned how much lemon juice you used. I have the rest of the amounts. I looked in the Amish Canning book, and their amounts for lemon juice varies in recipes. If I can't find out, I guess I can try 1/2 cup - but would rather be sure before I start
Ooops - just watched it again, and saw you used 3/4 cups - so I am good - thanks for all your videos - they are excellent!
I wanna see it lol dump cake lol
I would love to see you make dumb cake with rhubarb. Love your videos.
Dump cake...yep! tY!
QUESTION: Linda,...... Where are the links? I have looked for them and 'never' found them . If someone else knows, please comment.
You say not to simmer/sterilize the lids...how come? I've never heard that before.
Hi Bonnie, I can speak from experience on this. I've literally simmered the rubber from my lids. They will be clean and softened in the hot water. Hope this helps.
Debbie
You will decay the plastaseal just wash and soak in hot water
Linda, do you think vintage unused seals are safe to use if you do simmer them in hot water? I tried to use them canning once and could not believe the mess they made of my jars (but beautiful seals). Since having the mess I've only been using them for storing dry goods in canning jars and not true canning. Better safe?
Where is the listed recipe?
Want to see a dump cake
I would love to see you make a cake
dump cake video please
Make the dump cake and film it!!!
Did I miss how much red food coloring Linda was putting in her rhubarb pie filling??
I didn’t measure it. It’s just till you get the color you want because I have the green rhubarb.
Thank you Teemee234
Make that cake.please!
Gorgeous perserves
Hi Linda, I know you posted this video almost a year ago, so I am hoping you will be notified when you receive a new comment. I am wondering about this Zaycon Foods. They are going to be having an event within the next month in my area and I am wondering about being able to can that much meat since I have not moved my big 22 cu.ft. freezer out here to Colorado yet. Is is possible to can things like Taco Meat, Sloppy Joe meat, Spaghetti Sauce with meat... or any other ideas you might be able to suggest. I see that they sell it by the 40 lb box, which is a lot for us, but still cheaper than we buy ours at the local meat market. If I had more of an idea of what I could do with that much meat (Chicken, Turkey, Chuck Roast & Pork Tenderloin included) It would be a big help in deciding if this is the best way to go for us.... By the way, thanks to you I now am the proud owner of the All American Pressure cooker and I was able to get it at the sale price right at the last moment. Trying to pressure can in my two XL Pressure cookers was to had and now I can can more than a couple of jars at a time and save my XL pressure canner/cookers for more yummy things. ~SuzyJCinColorado~
Upload!!!!
I never used to be a "food Nazi" about food dyes until red food dye started triggering grand mal seizues in my dog (as verified by my vet). Considering the only point of it is appearance, I now avoid food dyes as long as possible, or at least use natural food dyes.