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Hi. You could try doing 2/3 grated to one third mashed. Unfortunately, we don’t measure anything but that is the ratio we strive for. Also, it could be possible that you are removing too much liquid from your grated potatoes. I hope this helps.

Hi! I put the small stems attached to the leaves. Not the large plant stem.

ruclips.net/video/BgFawRIt13s/видео.htmlsi=UiwfNZwajvLjH3YA

Well that is quite an interesting name!! I have never heard poutines referred to by that name. This video has gotten so many interesting comments from people around the world saying how they are made in their neck of the woods and what they are called. Yours must be loaded with flavour by being cooked in a meat broth. Thanks so much for sharing!

Thanks for watching!

Oh wow so interesting to see this dish made in different variation around the world! I was also told it close to the Swedish Kroppkaka/palt. Thanks for sharing!

@@LivingOffTheLand an interesting bit is palt is made only from raw potatoes while a kroppkaka is made from only boiled potatoes (and is heavily spiced) this falls somewhere in between and as such this is clearly its own thing. but it makes sense meals like these pop up the world over as it was made for a workers lunch to bring with so i needs to be something that keeps together and can in a pinch be eaten with your hands.

OMG I had never heard of the before so I looked it up. You are right it does look the same. I have never eaten this with jam and butter since I lean towards more savoury than sweet. Thanks for pointing out this swedish dish!

@@LivingOffTheLand A little wikipediaing showed that there is a whole family of these potato dumpling balls with various twists depending on region.

@@LivingOffTheLand Also, Lingonberry jam is for savory dishes.

@@paletyam oh well there you go! I have never heard of Lingonberry jam! I will have to look for that as well. 😊

@@LivingOffTheLand I think we've found lingonberry jam at Ikea....

Hi. I store it in a cabinet in my basement. Basically when stored in a cool dry dark environment, it will last at least one year. I hope this helps!

Thank you!!

Ah non il faut que tu en manges!! Merci pour ton support!!

Thank you so much and I hope your holidays were great! Hapy New Year!! xoxo

OMG if she likes chewy she would love this. Especially when they are fresh!!

Oh so glad you liked them!!

Yes you can!

Thanks! It was a gift from my daughter. Its a company that makes clever shirts and sweatshirts! I found it hit the mark for me!

Hi from so far away. I should keep 4-6 months but it could vary depending on the humidity and how <dry> you were able to get it. Keep a close eye on it and remember the saying <when it doubt, throw it out>. I hope it helps!

Thanks i’ll try that next time!

Oh how nice!. Yes try pickling. They turned out great!

I have seen mixed reviews around silicone bannetons. I think I would start by flouring and gradually decrease to be safe. Some people say don't stick at all and others have had some bread stick.

Thanks I am glad it worked!!

Hi. Great questions. The recommended place to store your canned food is in a cool, dry dark environment. It can last at least one year in these conditions if properly canned. No need to keep in the fridge. I hope this helps!

Hi. I always thought the same until i heard of a variety that did well.in colder climates. Its called Radiance. I hope you give it a try!

@@LivingOffTheLand Thanks, I'll have to be on the lookout for Radiance sweet potatoes.

Hi thanks!

Hi. Not quite sure if it would work but you could try splitting the recipe in half. But I does expand a lot when you boil it for the 1 minute. I really don't know if that would work and I would hate for you to waste the fruit and sugar. Sorry I don't have a better answer. A nice big pot could be a nice Christmas gift 😉. Especially with the promise of homemade jam!

I agree and I usually do a 10 minute processing time to avoid sterilizing jars 🙂

Thanks. You are pretty close to me! I am an hour north!

Thanks for watching!

Great tip thanks!

Thanks for watching! ☺

Hi great question! I guess it all depends on why you are canning. If it is for emergency preparedness then that means you may want this food if there is no power. For me it is also about the quantity I can. I would not be able to freeze everything, it would take up too much space. I don't have to worry about freezer burn, freezer space etc. Its not really that much work I suppose. It all depends how you look at it. 🙂

@@LivingOffTheLand Thank you for your response. Pressure canning for 75 minutes is a LOT. Being from the subcontinent I pressure cook food all the time and I don’t mean Insta pot.

@@LivingOffTheLand these days we can buy canned goods and only buy maybe chickpeas or pineapple without preservatives. What do you think about that?

@@PeachesCream-hh8mz Hi. Certain foods only need 10 minutes of pressure canning and others need 75 minutes These are tested times for food safety and I really want to do everything I can to ensure a safe product.

@@LivingOffTheLand ok. How long pressure canning for chickpeas

Hi. If you thaw your berries then wash, I feel all the juices are going to be washed away. (I am not an expert lol). I wonder if you wash them frozen and dry them if that would work? Maybe try a small amount and see how it goes. next time wash and dry before freezing. I usually freeze on a cookie sheet then place in a container. I hope this helps! 🙂

@@LivingOffTheLand Thank you.

Oh you have to try jam its sooo easy!!

It all depends on the dehydrator but at least 6 hours, but you have to watch your food closely.

Thanks for watching!

Hi. No you do not need to use a banneton. I have used a colander and just regular bowls. I do however put a tea towel inside and flour it. I have never tried it without the cloth. The nice thing with the banneton is that they are the perfect size and don't take up as much room as most of my bowls. I hope this helps!

I love it when I learn new things. You are right! Here is what I found :Monosodium glutamate (MSG), also known as sodium glutamate, is a sodium salt of glutamic acid. MSG is found naturally in some foods including tomatoes and cheese in this glutamic acid form. Thanks for the information!

Hi!! Not sure you are doing anything wrong. I wonder if it is an ingredient or spice that is turning bitter over time. Could it be a stronger tasting vegetable that doesn't retain its flavour.

Thanks for the information!

@@serojasadourian7704 Hi. Not sure to be honest. But I found this. Canning Relishes and Pickles Sweet relish and pickle recipes do not adapt as well to sugar-free canning as do plain fruits. Try recipes that call for artificial sweeteners, but don’t be too discouraged if some batches are disappointing. Finished products often are mushy or have an unsuitable flavor. When canning pickles and relishes, use the boiling water bath method and processing times that are adjusted for altitude.

You have to watch this video to find out 😊. ruclips.net/video/mFMNoTztmi8/видео.html

Hi. The National Center for home food preservation has a FAQ page that adresses this question. Here is the link nchfp.uga.edu/newsflash Scroll down to the section called Canning in a pressure cooker. The easy answer is no you can<t use this type of canner. I think the Ball company has an electric pressure canner that is safety approved and tested but to my knowledge, they are the only one.

@@robertalindsay141 Once thawed it should be used within a day or two and yes it needs to go in the fridge right away whether it is opened or not

@@magenta4443 oh yes that sounds good as well! ☺️

@@br4653 Thanks 😊

Hi. You are right! This is one of my first videos and to this day I am still learning. Here you go : For each 4 cups of prepared juice (raspberries crushed and strained) you will need: 5.5 cups of sugar and one box of powdered pectin (57 grams) I hope this helps and thanks for the comment. I updated the description. ☺

Yes you can!