I have never caned anything and I really want to try it, I love potatoes so that is something I want to try. Also carrots. Thank you for sharing. You make it look so easy.
Hi from Brasil! just found your video and I am going to binge on your videos. I was looking for a tutorial on canning plantains but havent found any yet, but I will experiment using this method. So glad you went back and cleaned the jars, I was wondering why you didnt😂Thanks for sharing!
This is a perfect step by step potato canning class! Subscribed today! The smile after you shook the first jar speaks to the passion you have for your practice of food preservation and teaching it!
Just canned for the first time & I heard the *Pop* noise. I thought I did something wrong so I ran over to RUclips Seed Time & Harvest, to see if you mentioned something about the popping noise & you did.😂😂😂 Thank you!
Shereece, I love the potato canning video and your excitement when the jars popped and also your smiling face and dimple😊. Question: How long can you can vegetable soup with cubes of seitan
You can follow a vegetable soup recipe. Given its cook I would do 10 pounds of pressure 20 minutes for pints and 25 minutes for quart. You will adjust the time based on your altitude
I was taught to peel all root vegetables before canning. The botulism bacteria is in the ground and peeling them helps to rid your product of them . Just fyi . I agree about not peeling them when i am cooking them from fresh.
You can blanch or wash your fruits in diluted vinegar water. I found when I preserve gold potatoes pealed they get very mushy even when raw packed. The Idaho potato will hold up after peeling. But there is bacteria in soil so it would make sense to remove all possibility of contamination. Thank you.
Yes you will allow them to sit on the counter for 24 hrs to complete sealing. Once you hear a pop then you wipe them down and place jars in your storage area.
Thank you for the video. I can’t wait to start canning. I’m very new to this so it would be great if you could name the items you are using and explain the process a little more in depth for people who have absolutely no clue about anything. 🙂 You took lids out of a pan and I don’t know why they were in a pan. Also, did you say not to reuse the lids?
Great question. Lids are placed in warm water to swell the seal for proper storage. Also I do not reuse lids as previous lids may be compromised and may not seal properly. Thus it is better to use new lids when storing food.
Hi, sister Shereece, thank you for such a wonderful and timely video...I have never canned before, you make it look so easy...God bless you my dear Sister. Is there any special place that we could purchase the utensils?
The canner does not have to have a pressure gauge. The smaller Presto only comes with a weighted pressure regulator. The weighted regulatory should be doing a slow hula when the internal pressure reaches the 10/15 lbs. Pressure gauges have to be calibrated at least once a year for accuracy. Most places don't have agricultural extension services that do that anymore. The weighted regulator is always accurate.
Thank you my sister you are a blessing to us I praise God for you. You are teach us how to store up for the last days teach us more my sister ❤🙏🙏🙏
I have never caned anything and I really want to try it, I love potatoes so that is something I want to try. Also carrots. Thank you for sharing. You make it look so easy.
Hi from Brasil! just found your video and I am going to binge on your videos. I was looking for a tutorial on canning plantains but havent found any yet, but I will experiment using this method. So glad you went back and cleaned the jars, I was wondering why you didnt😂Thanks for sharing!
A good tip to remind new people that never canned before is that you need to use dried herbs when canning and NO iodine salt.
This is a perfect step by step potato canning class! Subscribed today! The smile after you shook the first jar speaks to the passion you have for your practice of food preservation and teaching it!
Wow! This was excellent. Happy canning! Amen
Just canned for the first time & I heard the *Pop* noise. I thought I did something wrong so I ran over to RUclips Seed Time & Harvest, to see if you mentioned something about the popping noise & you did.😂😂😂 Thank you!
Praise the Lord. I still get excited when I hear the pop too😂🎉
❤GREAT JOB!!! THANK YOU FOR SHARING❤
HOW DO I FIND A BALL OR MASON CANNING GUIDE???
GOD BLESS YOU
Thank you so,so much for teaching us,I am in class learning,sharing and growing......God bless you for helping us prepare for the soon coming crisis
I am so blessed by this video wow continue to make more please
I wet my paper towel with vinegar, just to make sure the rims are clean (Mom taught me that).
Thanks for that suggestion.
Thanks for the emphasis on safe canning methods! Thanks for the tips and keep up the good work.!! ❤❤❤❤👍👍
Where did you get your book?🙏🙏🙏🙏💕💕
Ball canning book on Amazon
@@SeedTimeToHarvest Thank you👍👍❤❤
Thank you so much❤🙏
Thank you
Shereece, I love the potato canning video and your excitement when the jars popped and also your smiling face and dimple😊. Question: How long can you can vegetable soup with cubes of seitan
You can follow a vegetable soup recipe. Given its cook I would do 10 pounds of pressure 20 minutes for pints and 25 minutes for quart. You will adjust the time based on your altitude
Thank you precious sister
I was taught to peel all root vegetables before canning. The botulism bacteria is in the ground and peeling them helps to rid your product of them . Just fyi .
I agree about not peeling them when i am cooking them from fresh.
That’s what the National Center for Home Food Preservation recommend
You can blanch or wash your fruits in diluted vinegar water. I found when I preserve gold potatoes pealed they get very mushy even when raw packed. The Idaho potato will hold up after peeling. But there is bacteria in soil so it would make sense to remove all possibility of contamination. Thank you.
Wow this is very new to me 😮what do you do with them after pressure cooking do they stay in the jars 🙂 cab you do a part 2 please 🙏🏾
Yes you will allow them to sit on the counter for 24 hrs to complete sealing. Once you hear a pop then you wipe them down and place jars in your storage area.
Thank you for the video. I can’t wait to start canning. I’m very new to this so it would be great if you could name the items you are using and explain the process a little more in depth for people who have absolutely no clue about anything. 🙂 You took lids out of a pan and I don’t know why they were in a pan. Also, did you say not to reuse the lids?
Great question. Lids are placed in warm water to swell the seal for proper storage. Also I do not reuse lids as previous lids may be compromised and may not seal properly. Thus it is better to use new lids when storing food.
Hi, sister Shereece, thank you for such a wonderful and timely video...I have never canned before, you make it look so easy...God bless you my dear Sister.
Is there any special place that we could purchase the utensils?
Walmart has a food preservation section that you can get utensil sets or Amazon. You have more selections online.
The bands can rust if you leave them on. Would be bad if you couldn't open your jar.
That’s true. Great point to mention in future video. Thank you.
Also leaving the bands on can create a false seal so it’s not good to leave the bands after canning and to store the jars with bands
Can you do a mixture of canning like potatoes, carrots in separate jars??
The canner does not have to have a pressure gauge. The smaller Presto only comes with a weighted pressure regulator. The weighted regulatory should be doing a slow hula when the internal pressure reaches the 10/15 lbs. Pressure gauges have to be calibrated at least once a year for accuracy. Most places don't have agricultural extension services that do that anymore. The weighted regulator is always accurate.
Thank you 🙏 ❤
Also you need to watch it cause if the pressure goes below 10 you have to start the counting all over again.
why can potatoes when they'll store in cold storage once hardened off up to a year
Sprouting is inhibited with low temperatures