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@@dmerth thank you I appreciate that! I’ll pull it further away next time

@@DIYfreezedry I had an accident of my own a few years ago. I only went in the house for 60 seconds and a grease fire engulfed the grill then began melting my siding and composite decking. Close call.

@@IvanhoeWolfe-zn6fc very good points, I’m going to start learning and doing canning 👏

@@DIYfreezedry I live off grid. And I've toyed with the idea of freeze-drying. But the energy cost is just way out there. I must thank you for your part. 12 hours to freeze dry the food is a lot of energy. No less the freezing before which is another 24 hours. I do have a freezer and many use to make ice or occasionally to keep things cold. Where I am dehydration by sun and wind is great. But I lose a lot of flavor. But for me I did find something interesting. If I. Buy frozen vegetables or freeze them. ( Only works in winter for me) And I dehydrate them . They are very much like freeze dry. Understand that my winters only get to plus 10 degrees. It's many the winds that dry things. I can dehydrate year round. My summers get to 120 degrees. I started canning a few years ago. Always afraid to take that step. But canning you can reuse the jars and lids. Now. You will be told you can't reuse lids. But, really it's like new lids. If it don't vacuum. It's not going to work. I've pretty much have canned anything you can think of. Some say you can't can beans. But you can buy can beans as you did in your video Also. It wasn't until I learned to can. That I finally was able to make proper beans. And instead of over a day from bag to bowl. It takes about an hour. Here is how. Rise beans. Fill pressure cooker 1/3 full of water. Fill cooker with beans until half full. Put on high with weight on. Once it starts rattling. Let rattle for 15 minutes. Turn off burner. Remove pot from stove. Remove weight. Once it stops whistling remove lid. Kidney, navy or whatever beans are done. To can just beans. Put in jars to about an 1.5 inches from top. Add water ( I use water they were cooked in) to half inch over beans. You may have floaters don't worry. Wipe edge of jar. Put lids on. Put in pressure cooker with water half the height of jars or less 2 inches works. Put lid on with weight. Turn on high until it rattles. Then reduce heat ( take practice on where sweet spot is) until you have a rattle a second or better. Then let rattle for 45 minutes Remove from heat. Let cool. Once cool. Check seal. If sealed your good for years. If not find what it didn't seal. And do again. After 2nd time try a new lid. If still not by 3rd time. It's the jar, or something unseen. I find things with grease and oils can cause sealing problems. Just part of it. If you find a whole batch is not sealed. With anything. You may not be pressuring long enough. Somethings require up to hour and half . Like meats. Another problem I had was I really wanted a no gasket pressure cooker. But they are hard to get. In total I have 4 pressure cookers. But and only run 2 big ones and my small one at once. That all that fits on a. Normal stove. When I can. I can all day. Switching between my 3 big canners. I do most of my canning in a two day period for the year. And that's my dinners . Then to use. Well sometimes it strait out of the jar. Other times it's added to something. Or put in a pan and put in my solar oven during March to December. Oh. I've never canned Eggs. And frankly id advice not to . They are Best in Thier shells until used. Brown and green shells keep over a year in dark places. No refrigerator required. Store bought and white eggs last up to 9 months this way. Refrigerator eggs only came about after refrigerators and it reduces the eggs life. Also washing them reduces egg life. Of course wash just before using And you should always break an egg in a bowl before using Though I admit. I just cook them or use them. You can smell a bad egg. Keep your canning out of sunlight. But. I will also tell you I've had jars in sunlight long periods of time and be fine. If seal is broken or of you see something abnormal. Discard what's inside. Just don't chance it. New guides tell you to use a dishwasher for your jars. As long as you clean then good. A sink wash is fine. Basicly they want you to sterilize the jars. Well when you are canning. It's sterilizeing everything inside the pressure cooker. People have been canning since Napoleon. Napoleon actually paid for canning to be invented. He wanted a way to keep food for his military. So he paid for someone to come up with it. And someone did. At the time. He wasn't looking for canning. Just a way to preserved food. Since then a lot has been learned and better canners have been made. But. The rubber seal canners have been around since the 1970s that I know of. Lol. I remember my mother canning appercot jam. Because we had a appercot tree. She only did it that one year. If you buy a rubber seal canner. But from a known maker. If you buy a no seal. Metal on metal. I've never seen a company that was bad. They are pretty good . If I could receive UPS FEDEX. Id but one worth the extra money. The no seals will last for generations.

@@user-cm4sy1ct7q thanks for that recommendation! That sounds exactly like what I would be looking for. I’m glad you’ve had great success with it. I’m gonna look that one up!

@@jamesyoung7560 oh I never thought of that! Smart!!

@@mayadapowell7868 ahh that makes sense

@@joant8641 oh good I’m so glad you tried the fajita bowl! It’s a good one. Thanks for the canning info that helps a ton - I love the idea of canning chicken

@@tonyavermillion2364 haha sometimes we have to learn by experience 😅

@@elaineoutdoors9581 I so agree!!! Thanks for sharing. As much as we can cut out, especially when it’s easy to, it’s so worth it.

@@carridebeaumont8286 oh that’s a great idea!

How sure is it that corn syrup is the culprit?

@@carebear8146 thank you! More reason to stay away from it

@@reneebeam426 ah ok that makes sense!

@@reneebeam426 ooo the ginger sounds good and makes it more unique which I love! I really like the huller it works great! Maybe a little slower than with a knife but I save so much more strawberry flesh when I use the huller vs a knife so I like that

@@brucelarson4283 yeah I was wondering what to do with the rings haha

@@brucelarson4283 awesome thanks for the tips! Super helpful. This was a fun one to learn

@brucelarson4283 Can I ask how much citric acid is used, and is this with all fruit jams?

@@jago4673 I just add to my tastes, which will differ from yours. I also add this to pickles for that super sour pucker!!😁😁😁 Ohh yes I add it to all my preserves.

@@brucelarson4283 Thank You

What do you mean? Not safe for canning?

Rose red did a very thorough testing and I was confident in the results of the nesco electric canner.

@@patzumach3425Yes, you are correct about Rose Red and her very thorough testing of an Electric Pressure canner. I feel confidant with my Presto Electric Canner 😊

“Studies show that high fructose corn syrup increases your appetite and it promotes obesity more than regular sugar. High fructose corn syrup also contributes to diabetes, inflammation, high triglycerides, and something called non-alcoholic fatty liver disease.” I would recommend that everyone does their research on High fructose corn syrup. 😊😊

Hi It's highly allergenic for many. Corn syrup by-product (corn starch) is used to be the allergic substance to test antihistamines. Also most corn syrup, unless organic is made with GMO round up sprayed corn, that's gone through extensive modification to make. Also linked to fatty liver, cancer, high blood pressure, weight gain, and heart disease. Check out Dr. Axe 😃

@@lulamamie8524 thank you so much for the reply!! Have a great day!!

20-30 years when stored in these mylar bags with oxygen absorbers!

it was crazy right?? Hello in South Africa, from Alaska!

@@Tk-iz2ws I just did 1 packet instead of all 3 (made 3 batches) but I agree; trying to sneak the new broth on my kids next time I’ll try leaving the packet completely out!

The packet is full of chemicals, the noodles are deep fried in garbage fat and oil. then dried. So you added bone broth, it's now garbage with bone broth.

@@billyperry6567 yum that sounds good!

Rich or poor doesn't change the fact that top Ramen is junk food. She is merely suggesting adding bone broth to at least improve it slightly, while still treating the kids to the soup they like.

So true

Of course the white person says it

If ur gonna say something that’s mean plz keep it to yourself like no one wants to hear that 😢😢😢

@@neilz. of course the white woman says it

@@karenpowers2654 glad you enjoy the videos thanks for watching ❤️

I just sell locally in person,maybe once or twice a year I’ll do a market. My business license does not allow be to sell online - just in person

@@Phoenix502 candy isn’t for preservation - it crystallizes the sugars in the candy and the pressure causes them to expand and puff up and become crunchy. I believe that sugary Jams and such cause the sugars to expand and create messes inside the freeze dryer

Thank you 😁😁

@@user-ys6pl4wo3c now I’m craving pumpkin pie 🥧 haha fall is coming!

@@carebear8146 thanks sooo much 🥰

That sounds soooo look I gotta try that! Thanks for sharing!

@@DIYfreezedry I do the same treatment to hamburger crumbles after browning. For FD'd taco meat, I add 1 12oz can of V8 and a packet of seasoning per pound and simmer it down then FD it. My large dryer is down with a refrigerant leak. Need to get it into the shop.

@@firebrew739 really? I’ve had them work before - I do 150 degrees in candy mode for 4 hours. They don’t puff up huge or anything but get a little bubbly and very crunchy and delicious, keep trying!