Видео

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

@@br4653 Thanks 😊

Hi. I don't think I will put them in oil. They wouldn't last that long in the fridge anyway with cheese in it. So come to find out (which I had researched more before lol). These are not made with bell peppers but with pepadew peppers. I thought that was the brand. AND on top of that apparently the peppers are pickled. so what did I do today? I pickled a batch of mini bell peppers lol. Always learning I guess. I have seen a few recipes of stuffing and yes feta seems to be popular and some also mix it with cream cheese. Looking forward to experimenting with different stuffings! xoxo

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!

I never really noticed since I use them mostly roasted.☺

Oh my that sounds great! Please do let me know how it goes!

@@LivingOffTheLandit was FANTASTIC! Smokiness from the pork...heat from the Rotel...bright flavor from the cider vinegar. My family loved it! Thanks for the inspiration

@@julielancelot5651 So glad to hear!!

Oh the possibilities!! You can put all kinds of things in there. Beans, sauces, vegetables. I have a whole channel dedicated to canning and the pint is my most used size. You can also use them for storing food, freezing food. 🙂

@@dresser460 I am so glad to hear it all went well!

You are welcome! 🙂

@@pjerxleben1251 Hi ! Thanks for watching. Great question. Every area, country, state, province can be at different altitudes so it’s important to know the altitude where you live. The maximum time you can steam can is 45 minutes. If you follow the link below scroll down a bit, it will bring you to a table that has the time adjustements based on your altitude. I hope this helps answer your question. www.bernardin.ca/docs/bernardin_intro_to_canning_eng1.pdf.

@@barbaragruver4416 Thanks!😊

@@MarkKenny100MileMark Thanks😊

Hi. I have never doubled that recipe but i have successfully doubled raspberry jelly.

Hi. You are sooo close! Yes you can omit the tomato paste and leave the processing time at 75 minutes. You are also at 11 pounds of pressure!🙂

How many do you have? I now plant 500! I give some away to family. Last year for the first time I sold some at a market. ☺

Bob Dole

Hi! For canning It has to be a jar approved for canning. Once you open the jar you could always transfer the contents to anther jar ☺️

Hi. The information is a little sparse. But i did find a couple of trusted sources that had the following information saying electric multi-cookers are not recommended nchfp.uga.edu/blog/can-i-can-in-a-multi-cooker. But the I did find this article giving some information at the end of this article: nchfp.uga.edu/newsflash <Please note: This statement about electric cookers does NOT include the Ball Automatic Home Canner for acid foods only, which is electric, but (1) is not a "multi-cooker", but a dedicated canner, (2) comes with its own instructions and pre-set canning options for specific food preparations, and (3) has had proper thermal process development done to support the recommendations with it. Jarden Home Brands also sells an electric boiling water canner, but it is not a pressurized appliance and for canning purposes operates similar to a traditional boiling water canner. Directions from the manufacturer for this Ball canner, as well as for the Weck non-pressurized electric boiling water canners, should be followed to get them assembled and for managing temperature settings to achieve a boiling process.> I hope this helps

@@NancyAnn67 Its soooo much fun! I am addicted . My new favourite is browned butter sour dough chocolate chip cookies. Good luck!

Thank you for those kind words! You never stop learning but it is a fun process!

That sounds amazing! You are going to have quite the batch of jelly!!

Thank you! Happy Canada Day!

@@LivingOffTheLand you to 😀🇨🇦

Hi. Thanks for your kind words! Dehydrators are all very different but I would start on a low temperature and keep an eye on it. If it does not seem to be drying well increase the temperature. I hope this helps!

@@LivingOffTheLand Thank you for your prompt reply. I have a four-tray Excaliber. I forgot to ask, why do you cut the bulbs off of the scapes, and do you use the bulbs for any other recipes?

@@rhondabaker7611 Oh that is a nice dehydrator! That is a great question to which I have no answer. Not sure why I cut them off to be honest. I guess its because I am not sure how they will blend. I guess you could always try a small test batch with the bulbs to see how it turns out. I usually just compost the bulb. Let me know how it turns out if ever you try leaving them on!

@@LivingOffTheLand You are such a nice woman. Thank you for your reply. My salt turned out beautifully. I started at 125 on the temperature but felt it was too hot, so I turned it to 105. That's the temperature I use to dehydrate most everything. I watched so many videos and finally found one that said the bulbs can sometimes be woody or fibrous. I did see several people using them, but the bulbs were in the very early stages and small.

@@rhondabaker7611 So happy to hear your salt turned out so well. Thanks for the information on the bulbs its nice to know. Thanks for your kind words I love the opportunity this platform gives for sharing and learning together!

Hi. The recipe is beneath the video in the description. You just click on the word more and you should see it there.

Interesting to hear about what others have canned!

Hi. Here is what I found. The source is linked below <Using dried garlic and/or herbs is the safest way to make infused oils without acidifying the product. Fresh herbs introduce water into the oil, and dangerous bacteria need water to grow. Dried herbs and garlic add no water to the oil, so bacteria can’t grow. Select a good-quality olive or other vegetable oil. Add your flavor additives to a clean container. Heat the oil to 180°F in a pot. Pour the oil over the dried additives, cap your container, and cool. Store oil containing dry garlic, vegetables, and/or herbs in a cool, dark place. This helps keep the fat from going rancid. Rancid vegetable oil does not look or smell any different. However it has been linked to cancer and early aging. Do not store for more than three months. After three months, throw away any unused oil.> extension.umaine.edu/publications/4385e/#:~:text=Using%20dried%20garlic%20and%2For,olive%20or%20other%20vegetable%20oil.

Hi. You are right. It is 1 tsp of butter. I fixed the listing. Thanks for watching!

Its definitely a game changer if you want to preserve low acid foods. Sometimes some communities have classes or equipment to loan out. Never know what you can find in your community. Good luck!

Hi. I am not familiar with this kind of vacuum sealing sorry I can't offer any advice.

Thanks for watching!

Hi. All depends on which ingredient you are referring to. If it is salt I think it would be 1-2 tsp.

So glad I could help. Whatever part of the world you are, your garden is further along than mine. Mine scapes are not even out yet! Thanks for stopping by!

@@LivingOffTheLand In Wisconsin June 2024. Thank you again.

@@otto8049 Hmm interesting. On a map Wisconsin does not look like a big difference than New Brunswick Canada! Thanks for sharing!

Hi. From what I find Florida is below 1000 feet so to process a half pint jar you would process them for the same amount of time as I did, 40 minutes

Hi. For basil I don't use liners. The leaves are typically big enough that is doesn't fall through,

Thats a great idea thanks for sharing!

Hi. In the Bernadin canning book it says “Unfortunately, lobster is not one of the foods for which home canning in mason jars is recommended. The recommended home preservation method for lobster is freezing. We have searched the U.S. and Canada, talking to a broad range of food authorities. There is no record of any university or food processing authority development of a method and/or time for safe processing of lobster in mason jars, at this time..”. You can also read more here: www.bernardin.ca/en/how-to-can/faq.htm#:~:text=Can%20I%20can%20lobster%3F&text=Unfortunately%2C%20lobster%20is%20not%20one,method%20for%20lobster%20is%20freezing.

Thanks☺️

Oh but you should make some! It’s really not hard. You could always make them with canned chicken peas as well. Thanks for sharing your story☺️

Thank you!

Merci!

Hi. Well well I guess recommendations are always being updated and improved. Thanks for the heads up!. I do see that for chicken it recommends 1 1/4 inch headspace. Thanks!