Hello thank you so much for sharing and showing how to do this. This is so great to know especially if we buy in bulk and knowing we can re-can it to smaller amounts and make it last. God bless stay safe and love yall
I really enjoyed this I have 12 #10 cans of tomatoes and sauce in my cabinet to just this. Part was slated for tomatoes soup and some for pizza sauce and enchilada sauce then the rest just canned up for individual use so I could then put back more cans lol.
Good job, I hadn't thought of using the thinner jelly jars for tomatoe products, water bath canning. I will do that for the #10 can of ketchup when I open it. I love your can opener, remember using that back in the sol kitchen as a kid.
Thank you as I have some #10’s I need to do. I think I would rather store them in glass verses the cans. You remind me of my mom who was always in the kitchen doing something for our family of 11. Thanks again.
I researched canning or recanning of foods and the results were not favorable. Recanned foods diminish in nutrients and texture changes and often color changes. Although your recanned food is safely processed to prevent botulism and salmonella poisoning, it is basically useless to me if the nutrients are missing
Another great recanning video. Thx for sharing.
I'm going to be doing my reconning tomorrow. Thank you for your Simple instructions on this method.
Glad it was helpful!
What a great idea!!! I enjoyed your presentation and your husband mowing the lawn made me feel at home. 🙂 May God be with you and your family.
Thank you so much!
Enjoyed watching. I am a beginner in the canning process. Going to try bath canning in the next couple weeks. Still on the pressure canning.😊
Sounds great!
Hello thank you so much for sharing and showing how to do this. This is so great to know especially if we buy in bulk and knowing we can re-can it to smaller amounts and make it last. God bless stay safe and love yall
Glad it was helpful!
@@Janet-HomesteadWhereYouAre yes indeed it was 🥰
I really enjoyed this I have 12 #10 cans of tomatoes and sauce in my cabinet to just this. Part was slated for tomatoes soup and some for pizza sauce and enchilada sauce then the rest just canned up for individual use so I could then put back more cans lol.
For the price you just cant pass up on them
Thank you for showing how to do this. I am a new canner and have so much to learn. This is a great way to save money! New Subscriber!
Glad to help. That is why I do this
Good job, I hadn't thought of using the thinner jelly jars for tomatoe products, water bath canning. I will do that for the #10 can of ketchup when I open it. I love your can opener, remember using that back in the sol kitchen as a kid.
I love that can opener
great video 👍 Blessings
Thank you! You too!
Thank you as I have some #10’s I need to do. I think I would rather store them in glass verses the cans. You remind me of my mom who was always in the kitchen doing something for our family of 11. Thanks again.
Thank you so much for your kind words
PLEASE SHOW MORE #10 RECANNING..THANK YOU..
I have more coming
Liked and Subscribed
Thank you so much
Thank you for the video.
Thanks for watching!
Love this video. Thank you for doing this! Could you do the same process for #10 cans of mushroom?
Yes you can. There are many products you can buy in bulk and re-can
Please show more #10 recanning
But mushrooms must be pressure canned not waterbath canned.
I have noticed when the ring does that there is a nub on the tattler lid edge that needs to be shaved off.
I will have to check that
I loved the video.. question you cold packed them.. how long did you WB them?
After the water comes to a boil, I process for 25 minutes
I didn’t know you could use the lids from store bought jars previously filled with food :)
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I love the can opener where can I find one
I know someone who used to have a restaurant and I got the can opener from them
Question please. How long did you boil the jars of tomatoes? I did like the video your teaching us how to save money. Thank you
35 minutes for pints, 40 minutes for quarts
Do you think I should add time for higher elevation?
For higher elevations you only need to use the appropriate pressure you don’t need to add time
Using a can do you still have to check acid ?
If you pressure can, it is not a problem. That being said, I dont worry about it if I am water bath canning either.
So you don't have to add lemon juice or citric acid?
I have been doing this long enough that I know the tomato sauce has enough acid straight from the can
How long did you water bath them?
I believe it was 20 or 25 minutes
Thanks
I researched canning or recanning of foods and the results were not favorable. Recanned foods diminish in nutrients and texture changes and often color changes. Although your recanned food is safely processed to prevent botulism and salmonella poisoning, it is basically useless to me if the nutrients are missing
I’m sure they lose some nutrients but I don’t think these are being processed long enough to lose a lot.