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This is a pressure canner and yes, this model calls for 2 quarts of water.

I hope we can all find a way to make these types of real foods work with our own lifestyles and stop chasing some idea of perfection that we find online or in someone else. Thanks for commenting, happy sourdough baking!

That is such a good idea! I am excited to try this. You're awesome, thank you.

Smart, thanks for sharing your experience. Super helpful.

You can try a lower fat coconut milk, not coconut cream. Or, like I do, you can try blending the cold coconut kefir with an immersion blender. It will whip all the solid fats with the liquid and turn it in to a whipped cream or frosting like consistency and it's really good.

@@preservingtodaythank you! I will try a lower fat milk. Thank you again.

Hi! Sure. But it will be different, the fermentation instructions would be the same.

Awesome! I would love to hear how that turns out.

You ARE cool. Thank you! He’s a boy but he won’t let me cut his hair! :)

If you use a tight fitting lid it’s a good idea to open it and let the gas out about every 12 hours at least for the first week or two. However, I don’t burp mine, I just use a lid with a valve or cover it with a cloth and rubber band.

I leave it in the bottles until the plastic bottle feels firm, usually 12 - 24 hours.

@@preservingtoday Cheers for that 😉

Yes. I use these milk kefir grains to ferment juice, coconut water, coconut milk and cows milk.

Absolutely. You can skip the second ferment, it may just not be as bubbly.

I wondered this too. I’m no scientist but this was the result of my little kitchen experiment.

Awesome. Let me know how it turns out.

You’re too kind. Thanks for watching and for taking the time to comment.

Thanks for watching! Goatcheesecake sounds awesome!

Thank you! I put a lot of time in to this one. I appreciate your feedback.

I just made gummies again yesterday and they were great. If these don’t turn out how you were expecting comment here and I will help you troubleshoot. Good luck!

When coconut water is left unpasteurized or at least low heat pasteurized and then left exposed to light (like in these plastic bottles) it turns pink overtime. If the coconut water was ultra pasteurized this would not happen. The color is a sign that this coconut water, while not fresh, is minimally processed.

I do it by weight. 1 teaspoon of salt per pound of cabbage. ruclips.net/video/fZQHr2nQLd8/видео.htmlsi=71mLcL35QHoN46EL

You could totally skip the moulds and just make them in a cookies sheet and cut them to any shape with a knife or even little cookie cutters.

@@jennlinzy7184 yes! The ferment will take off faster as you will be introducing bacteria from the ginger bug ☺️

You could, but I would also use fresh ginger so I would get all that spicy ginger goodness. The ginger bug ginger would have already spent a lot of its flavor. :)

I keep mine in the fridge but take them out a while before I want to use it so the oil will return to a more liquid consistency.

When kefir grains are not in use I store them in milk in the refrigerator. ruclips.net/video/8XQg_XC5bfc/видео.htmlsi=e8cl-UgvUG_V46Sb

Milk kefir is fermented milk and water kefir is fermented sugar water. I don’t think I could compare it’s health benefits but both are rich it probiotics. Both are mad with kefir grains, but water kefir and milk kefir use different starter grains.

Check out my other kefir videos in my kefir playlist.

100%! We found a way to secure the bucket in a low table and it works better now.

That is so awesome. I love how you’re thinking it through and making it work. I love puttanesca.

Thanks for watching!

Thank YOU for watching!

Spring would work too. Definitely skip the nuts if you want to. The raisins do add sweetness but you could swap them with another un sulphered dried fruit or dates.

Thanks for watching! Be sure to look for raisins without sulfur dioxide.

Thank you. It really is tasty. I hope you like it too.

Totally! Boil your food before eating and you’re good to go!

Someone said that boiling does not kill the spores from botulism🤷‍♀️ The entire reason I searched for this subject is because it doesn't make sense that I can something a certain way but can't can it a little different. It doesn't make sense to me that only approved agency recipes are okay. Longer canning times, whether water bath or pressure, seems like it should it should be okay. My salsa recipe that I got on line isn't approved, but I use heirloom tomatoes (they should be high acid) and of course it has vinegar in it. Why wouldn't it be safe? Learn the rules, then learn how to break them safely. We are of like minds!

You were smart to peel the lemons to avoid the pesticides and coating. The bubbles are a sign of fermentation! This is why it’s important to open the jar daily for the first few weeks, the carbonation could build up and overflow or even break the jar.

Sounds like it’s going well. To avoid bitterness next time you can try removing the pith. That is the white part of the lemon that separates the segments.

@@preservingtoday yay!! So now what do I do with it? Do I strain and put in fridge or ferment longer on the counter? Not sure exactly what I’m looking for to happen lol. Do I eat the lemons or just take the juice?

No need to strain it. You can start using it now and either move it to you fridge to stop fermentation or keep it on the counter where it will continue to ferment and the flavor will continue to develop.

You're welcome! Thank you for watching. :)

If you skipped the salt it would be bland and soft. For me, salt is necessary. However, you can adjust and reduce the amount of salt if you want to. You can watch my full video here ruclips.net/video/fZQHr2nQLd8/видео.htmlsi=nFTGWPWwwNuOhrvL

Great intro thanks. I definitely skipped over some important details on vinegar making in this video, just focusing on my cider making setup. The process of fermentation, including alcohol and vinegar making, is fascinating and deserves its own spotlight in another video. Thanks for the reminder.

@davidhardman6291 I checked out your channel and love seeing all the cool projects you get up to. Nice work man! I subscribed.

@@preservingtoday I subscribed to your channel too!

Hi Mike!!! Thank you. :)

Thank you very much!

Thank you. That is what I wanted for my family.

Yes, I removed the grains from the kefir BEFORE straining it into cheese. The kefir grains were put into fresh milk to make more kefir. You can watch my video on how I make milk kefir here: ruclips.net/video/8XQg_XC5bfc/видео.htmlsi=it8n_Cwf4F4DsYhx

If you want to preserve it long term you could freeze it or if you want it shelf stable canning it would do. Other preservation methods would be making apple cider vinegar, cooking it down and adding sugar to make a syrup or fermenting it to make a sparkling apple cider or an alcoholic cider. You can see my short on how I ferment my fresh apple cider to make a sparkling apple drink. ruclips.net/user/shortseFQcELDAXdw?si=l3h8Sv3MEW9-2i8w

I do! Email me at greenerpostures@pm.me and I will send you a recipe card.