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Thank you so much!

I have never tried it, but I'm sure you can.

You can absolutely make them and put them in the refrigerator. I do that if they don't seal so I think it would be perfectly fine 😊

I love it. I don't cook with it much, but I'm going to try to use it more often. It's so easy.

I got you bro: 6-8 cloves of minced garlic (could probably adjust that if you want) 1 tablespoon/lil bit of Vegetable Oil/Olive Oil 1 lb. Italian Style Sausage (she's using Aidells Chicken Sausages, you can use whatever meat you want I'd imagine) 2 Cups of risoni pasta (16 oz) (she's using Orzo brand) 4 Cups of Chicken Stock/Broth (32 ounces) 2 Tablespoons of Soy Sauce 1/2 Cup of Heavy Whipping Cream (4 ounces) Add Onion powder and thyme to taste 1 to 1 1/2 cups of Parmesan cheese

Sorry I didn't see your comment till now or I would have replied sooner. He's right that's exactly what I did. Next time I make it, I will probably add something to brighten it up a bit like some kind of vegetable. Maybe even diced tomatoes.

Thank you so much 😊 my grandmother and mom taught me how to can and I just kind of ran with it. If it sounds good il try it lol! I absolutely love when she comes in and wants to help. She helps me in my garden and at our farm as well, so she gets to see the whole process from planting the seeds to harvest to preservation.

@@BrittsFarmhouseRecipes Sounds like we were raised the same way! My next to the youngest grand will be 5 end of this month. This past summer she was my little helper in the garden. Taught her when and how to pick purple hull peas and then taught her how to shell them. She don't mind getting her hands dirty! Lol! She had to go home though by the time it came to canning them so she's missed out on that part. All my grands love certain recipes of mine and I want to teach them all how to make their favorites. But they all want to learn how I make their deer jerky! I can't keep enough made for them! Lol! Anyway, good job my friend, and God bless yall! ❤️

@@BrittsFarmhouseRecipes Oh...and I can't wait to can baked beans using your method!

@Oldfashionedmawmaw let me know what you think about it! I wait about 4-6 weeks before I open a jar so the flavors get all nice and tasty lol! Aww my daughter is 4. It's such a fun age! God bless yall as well!

@@BrittsFarmhouseRecipes I'll sure let ya know. Don't know if I'm gonna get it done before turkey season but I'm gonna try! LOL

The only temp I check is the temp of the meat. I cook pork until it's 160°. Once the oil is hot I add them in. Try not to over crowd the pan. I have my stove temp at medium heat, that way they don't cook too fast and burn and dry out.

Not yet! I never thought of it. Il have to try it next time. Thank you!

That's your own opinion. You can peel them if you want. I only make them a few times a year. If you want them healthy, make them healthy.

Their perfect for us. My whole family loves them. I like them a little more mashed, but my husband likes that consistency, so that's how I made them this time.

Thank you!

Unfortunately I didn't measure them. I want to say about 8 or 9 cups of slices made 3 pint jars. With the amount of brine that I made, I could have easily tripled that.

Perfect. Thank you!

I will post it in my description later on today 😊 I love to compost. I grew pumpkins over the summer from composting and I got a few peppers and potatoes lol! I really wanted to use a food mill but couldn't find one in time so I had to use the immersion blender. It did a great job I would prefer to not have seeds and skins but il have one next year in time to do it again. Lol!

@@BrittsFarmhouseRecipes thank you!

I'm so sorry it took a while! I had a bunch of things come up. I'm posting it right now

Thank you! It turned out pretty good!

Great tip!

Thank you! Blessings to you as well!

Their raw packed. All I did was peel them and put them in cold water to keep them from turning brown and to help pull some of the starch out.

No problem!

Thank you!

Thank you!

He's super spoiled ❤️

Your welcome! I actually don't process it once it's in the bottle. After it's done i put it through the food processor then through the strainer. After that I just put it in my bottles and close it then seal it with the band. I hope yall like it! We use it all the time and will probably run out before next canning season. Lol!

@@BrittsFarmhouseRecipes hi there, thanks so much for your reply

@@andreatimko-un8ig your welcome!

I did a dozen eggs in each one. Half a bag of hashbrowns in the bottom of each pan. It was a 32 oz bag unsalted. I used about half a big red onion and about a cup and a half of chopped bell pepper. I just eyeballed the bacon and Canadian bacon so however much of that you would like to add is fine. I baked it at 350° for about 10 mins. I kept checking it because the eggs baked kind of quick. I hope you like it! It is very delisious

Thank you!

Great tip! Thank you!

Thank you! My family has canned for generations and I'd love to pass it on to my daughter as well 🙂 I'm so happy that you enjoy watching!

Cavenders is a little bit of everything. Salt, pepper, garlic powder, Oregano parsley, onion powder, and a few other spices.

Oh. And thank you. I'm inspired to put up some potatoes again. Yours look so good

No problem! Yeah, turn your burner off and let it release all the pressure before you take the weight off, then let it continue to release the rest of the pressure. Then take your lid off then you can take them out and let them cool on your counter. I really hope this helps!

ALWAYS let the canner come down to pressure before removing the weight. Both for your safety and to limit jars siphoning and/or breaking. After pressure is down to 0, the jars will still be very hot hence be very careful removing them with a jar lifter.

Shes my sweet little helper ❤️

Thank you so much!!! I have been trying to figure that out lol! Il definitely do that next time I film. I just filmed some today. I wish I would have read this first 🤦‍♀️ lol!

@@BrittsFarmhouseRecipes you’re very welcome! I hope it all goes well for you! It’s tough starting out.

Thank you! It has definitely been a learning process for sure!

I would like to be able to do 2 batches at a time. It would make things alot easier for me at times. I will keep and use this one for as long as I can since it was my grandmother's.

@@BrittsFarmhouseRecipes All American #930… I’ve owned mine approximately 25 years. Can double stack quarts; the reason I bought it. It will last many lifetimes with minimal care.

The texas hill country