Pull the rings and put a piece of cardboard between the jars when stacking, or you can compromise the seals. Please never keep the rings on unless transporting. Biologist here; I had a fun off beat professor and we actually tested a lot of things involving food preservation as part of our program (microbio through ecology we're covered in the during two years before we did our senior thesis work including organic farm). We found contaminants in 15% of the jars that had rings yet only 2% had any visual indication there could be a problem with the seal.
Is that with or without rings? I know the canning nazis jump on people for storing with rings, but I keep thinking through the scenarios. Example, where I stack them, how is my thin plank sitting on the lids with no ring pressing on it different from with rings? My own simple mind keeps the ring on but very loose, almost to keep anything from pressing on the lid. And then a thin doorskin plank, and a second layer of jars. What do you think?
Wow, Jill you have a beautiful fully stocked pantry. Very nice. I’ve also heard about the rings and storage. Actually Becky from Acre Homestead I believe it was. I’m sure you’ve watched her before. I don’t preserve I just freeze. It’s just myself here. But I believe with rings it’s could be a false seal. Your very talented I love your sourdough bread making videos. You have a beautiful family 😊
I have a small home garden and this year I decided to learn how to preserve what I grew. We have been blessed with an abundance of peppers, cukes and green beans. Learned how to make pickles and can them! Storing the others in freezer bags. Small steps. Thanks for the inspiration.
Just a tip, make sure your produce is completely dried, carrots freeze dried should be crunchy. If they are rubbery then not all the moisture has been taken out and might mold. Just found you and I love you videos! Love your smile and joy! You're doing awesome! God bless!
I shoot for 52 quarts of tomatoes per year, as well as 52 pints of Jalapeños canned. Then if I reach that goal, I will make marinara sauce, Rotel tomatoes, etc. The 52 is 1 per week, pretty much of every vegetable I grow in my garden, peas, green beans, etc. I don't always reach my goal, but most of the time I come close, and usually go over on several things. My garden is small. 30x40 ft and in that space I also have 4 raised beds that are 4x8, which cuts down on the in ground space.
This year I grew enough tomatoes, green beans, peppers, and okra for a year and most of the herbs I use to cook with and alot of our medicinal herbs! I am very thankful and grateful to be able to do that for our family!
Hello Jill and Nate!! Love the varieties in your pantry. I decided to can mostly finished meals and base sauces this year. For example I made a Butter Chicken and Tikka Masala base, a variety of enchilada sauces, a variety of roasted tomato sauces, salsas and chutneys, several Mexican dishes (btw freeze dried Spanish rice is amazing). I made the decision early to avoid preserving just the basics and got more creative than I usually would have and I'm stoked at what I got put on my shelves so far. Happy harvesting and preserving. Oh...freeze dried sour cream and cream cheese are amazing! I also make freeze dried yogurt bites to snack on with plain yogurt and homemade preserves...the kiddos love them, but not as much as I do. 😊
Your pantry is beautiful. Not only do you have the food you need for your family but when you go into the pantry it is beautiful to look at. Congratulations
It was great seeing and hearing how you think about your pantry. It can be overwhelming when first starting out but when you get into it, it is amazing what you can do for yourself.
Your tomatoes are beautiful and those Chinese beans, dreamy! I can just one water bathed canner full of several items. I have done pear butter, and pear scrap jelly, corn relish, plum sauce, jam, and syrup, strawberry jam, candied jalapeños(cowboy candy), spicy chili sauce, grape juice, and peach jam. Just a small bit for my empty nest home and some gifts. I think I will do some whole plums still. Have a blessed day! Be well!
How will you do your whole plums? with pits? (Mine are very hard to get off the pits. I just did them in a simple syrup and they were SO SOUR. The skins were anyways.)
I have watched several videos on canning, (new to canning) and they have said NOT to store with the bands on and NOT to stack. I see you have done both. I would like to hear your thoughts on this, please.
See thread in comments above. This is a very debated topic among canners. you won't find clear answers. you end up thinking through your own scenarios. lol. Welcome to home canning!
I am also a HUGE coffee lover! I am currently saving so I can get a fancy espresso machine like your. Anyway I would LOVE LOVE LOVE for you to do some videos about the coffee syrups you make and buy! Pretty Please😊 Bless you and your family! You are such an encouragement and help in this life of homesteading!!
Last year I put up lots of tomato sauce and "rotel". This year I have done salsa and stewed tomatoes with onion, celery and bell pepper, for our pepper steak recipe. I just realized that my fruit and veggies freezer is packed. I need to make ketchup and spaghetti, pizza sauce. I probably need more tomatoes...lol. I canned 14 quarts of diced potatoes. I lost count of the different pickles we have. Not planting cukes next year. 5 pints of pickled cucamelons. A gallon of fermented pickles in the fridge, this was our first time, probably won't be able to use them all. Lots of apple and pear butter. Lots of stuff in the freezers that need canned. Aioli is something I never buy. Mayo is so easy to make and I get aioli ideas from the store and just add my own flavors to mayo, when we want it. My son went to chef school, all aioli is, is flavored mayo. I don't like mayo normally. But I'll eat some aioli. Next year will be mostly herbs, tomatoes and peppers. Fall might be squash. Onions, garlic of course. I'll probably try corn again. Last year was decent, but this year the drought caused a bust. I also plan to start blueberries and muscadines.
The only things I have to buy at the store is anything milk related. Some meats I grow and put up just about everything! Have for more than 40 years. The only animals I have at the moment is chickens and Rabbits.
Beautiful pantry full of home grown and home canned goodness! I’m working in building the same here at my home. Finally got in to pressure canning last year and it’s opened up so many new recipes to try. Thanks for sharing-very inspiring!
Well….in March of this year I decided to start a lot of tomatoes with the plan of getting at least 30 quarts of diced tomatoes. Mother Nature had other plans. Spring was cold, so they didn’t set out until June! Then it rained way to much as well as staying cooler. I had Roma, San Marzano and Sausage paste tomatoes as well as heirlooms, a few cherry varieties and a couple of yellow hybrids. So far all I have gotten is three quarts of roasted garlic pasta sauce, 4 pints of salsa, 2 pints of diced tomatoes and a quart freezer bag of yellows. I had a 5 quart stockpot of diced up tomatoes ready to can in the fridge and the refrigerator quit working!! They spoiled! I was so angry. I have a few more Romas to harvest but missed my tomato goal by a mile. Already planning for next year. I canned some yellow tomato chutney, pickled banana pepper rings-regular pickle and Italian pickle, zucchini relish, salsa verde (used tomatillos), green beans(Kentucky Wonder Pole Beans for slow cooking) and potatoes. I experimented by canning a few quarts of my Adirondack Blue potatoes and they turn pink when canned! They look like weird canned beets!
Funny I got up just after six went in the kitchen made a cuppa coffee came in sat down with my little Pomeranian snuggled up next to me and I turned on my TV to watch your video that I saved from yesterday just so I could have it this morning, it’s hard to make me wait, trust me lol. And then you open up the video by saying I hope you got your coffee. I’m like yeah I’m ready I’m ready🤸🏽♀️🤸🏽♀️ hahahaha. I have been wanting to check out your pantry for a very long time so thank you❣️ it’s a nice 25 minute video I get to go through your pantry and It’s a perfect way to start my day🌞🌻♥️
I am just starting out! I’ve had a garden for a few years now but I’m ready to start the preservation side of things. Thank you for sharing your journey. I’m excited to start mine.❤
Im in north central Texas. I previously had tomatoes coming out of my ears. This year I had maybe 10 plus some cherries. It was just too hot. I have had to buy all my tomato products. I can really appreciate the hard work you did growing and canning all those beautiful tomatoes.
I liked your video. I hate mushy carrots 🥕 too. 😂 it’s a textural thing. I heard Danverse carrots hold up during canning. I haven’t tried it yet. I slow roasted mine 😊 I liked the chutney too. It’s a good idea. I also wanted to try something with tomatillos. Like verde salsa. Have a great day/night! 😄
Extremely well thought out and complete. Plus great advice on thinking full circle. I love the give yourself Grace and pick one or two vegetables to try to maximize. Build from there. Thank you for thinking ahead with some content for when you're gone to HOA. We won't miss you as much. Still have your beautiful smile to look forward to! 💜😊😎
This is a really fun & inspirational video. Thank you! I think basic recipes are so common for canning that it makes it not fun for me. I liked seeing how you added variety to everything. 😊
What happened to the rest of you tomatoes? I saw you had so many ripe in the tunnel, but do not see much for canned goods? I had 10 plants, and have 20+ years of produce (sauce, juice, etc.).
Your pantry is what dreams are made of. When I have 1/4 of that I will feel like a Proverbs 31 woman. I love that you show there are some things you get from the store👏👏👏thanks for that❤️
I tried growing okra this year but it ends up being kind of slimy in anything I use it in. I want to love it cause it’s so easy to grow but I can’t get past the sliminess! Any advice on this? Thanks!
Your pantry is goals! I have been growing for 7 years now and only this year have learned to can. I aspire to your pantry lol. On the lavender simple syrup, is it made from the lavender blossoms or the leaves? Sounds like a nice addition to coffee.
You have great ideas, would you please give us some recipes to make for our families? Chili, gumbo, curry etc? Love you and I've been following you from the beginning with Jess and Natalie:)
QUESTION: when you dehydrate the cherry tomatoes and put them in oil do you water bath the jars or pressure can them or do nothing and just put them on the shelf?
You have a beautiful Pantry Miss Jill I've had you for a little over a year now I've been watching your journey and I was wondering did you realize that corn is being produced the seed and manufactured to withstand all types of drought and bugs. Monsanto manufacturers a cover that goes over your seeds they dip it in there and it's pesticides and they also use fertilizer on these seeds to get them to grow the point that I'm trying to make Miss chill is most canned goods are from that please be extremely careful I hope that you're using caution when you buy corn because they say that it's the worst I have Non-Hodgkin's lymphoma from using the weed killer and I can only say that I live right here in Pensacola Florida so I'm very close to Monsanto and I've known people that work there for more than 10 years and that's the reason why I ended up using the weed killer not only did it kill weeds but it killed most bugs and it killed all ants I'm ashamed to say this that at the time I should have realized living in Illinois and being born there that sort of thing just doesn't happen unless it's horrible sprays but growing up as a child I never ever had to be around that my grandparents were poly Farmers without even realizing they were and I can only say that I am so thankful to God that I got that little bit of training from my grandparents on how to grow healthy good food I am so sorry for mentioning this but I feel that if you don't say something then no one's going to know and on top of that I'm not some conspiracy theorist kind of person or anything like that I can only say that this takes me to a really bad place happen to mention this but I don't want anyone else to end up like me I have stage four cancer and if you know anything about cancer a stage four is the last stage you get and I've been fighting this cancer for over 12 years I'm in my second remission that is where they slow this down because they cannot cure it so there's no real remission for this kind of cancer when they slow it down it's considered a remission because it's the only one they have I am so thankful to God to have this because it gives me more time Miss Jill I'm on my way and I'm on a journey to try to do my own Homestead but I can only say that I think that you're doing a wonderful job and I'm so sorry you got sick this shirt please please be careful you have a beautiful family and you have a beautiful Homestead God bless you your families in my prayers and thank you so much for taking us on your journey because without you I wouldn't be able to do this right now and I'm learning every day from everyone on RUclips that does this from a homesteaders community God bless you
I can not wait to get a freeze dryer...😊 we had some freeze dried garlic (whole) they were so good. I couldn't stop eating them as a snack. I smelt like garlic for a while 🤣 Great tour, Thank you
& I'm over here storing my cans with the rings and stacked with zero problems for multiple years. We as humans can tell if something is spoiled or the goods will show it. It looks amazing. Proud of you for putting up for your family and doing amazing things ❤❤❤
Please see my earlier response above. I learned food preservation from my grans yet changed some things based upon the knowledge I gained in college doing actual experiments. I still am considered a rebel canner but I do it with solid knowledge. If you import nothing, no veg, no compost, no straw, no feed, no critters (including the wild ones wandering) your risk is low, but microbes are everywhere and false seals happen most frequently with rings on. I stack with a layer of cardboard between, have reused lids, hot pack without water bathing, water bathing non acid foods, you name it I've done it. I still pull my rings for over 30 years after finding how much contamination we found in jars with rings left on.
Not roasting but sharing my experience and knowledge. As someone shared, your kitchen your rules. I stack quarts with a layer of cardboard between. Rings on had a 15% higher rate of contaminates over the three years I had access to that lab at school than rings off. For a decade after I had access to microbiology labs (day job) and regularly tested my products. Without rings my failure rate (contaminate found) was less than 1%). At school, we really pushed the limits including storing jars on sides, being rough, some were moved multiple times per week. The unmoved jars with rings still had a higher fail rate than anything else.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Miss Jill, be very careful storing your canned goods with the rings on, and stacked. This can create a false seal.
Pull the rings and put a piece of cardboard between the jars when stacking, or you can compromise the seals. Please never keep the rings on unless transporting. Biologist here; I had a fun off beat professor and we actually tested a lot of things involving food preservation as part of our program (microbio through ecology we're covered in the during two years before we did our senior thesis work including organic farm). We found contaminants in 15% of the jars that had rings yet only 2% had any visual indication there could be a problem with the seal.
I do the same thing. I always check to make sure they sealed before I put them on my shelf
Ball says the jars can be stacked up to 3 on top of each other... I trust them more than RUclips 😉
Is that with or without rings? I know the canning nazis jump on people for storing with rings, but I keep thinking through the scenarios. Example, where I stack them, how is my thin plank sitting on the lids with no ring pressing on it different from with rings? My own simple mind keeps the ring on but very loose, almost to keep anything from pressing on the lid. And then a thin doorskin plank, and a second layer of jars. What do you think?
Ive always kept my rings on
Wow, Jill you have a beautiful fully stocked pantry. Very nice. I’ve also heard about the rings and storage. Actually Becky from Acre Homestead I believe it was. I’m sure you’ve watched her before. I don’t preserve I just freeze. It’s just myself here. But I believe with rings it’s could be a false seal. Your very talented I love your sourdough bread making videos. You have a beautiful family 😊
I have a small home garden and this year I decided to learn how to preserve what I grew. We have been blessed with an abundance of peppers, cukes and green beans. Learned how to make pickles and can them! Storing the others in freezer bags. Small steps. Thanks for the inspiration.
Just a tip, make sure your produce is completely dried, carrots freeze dried should be crunchy. If they are rubbery then not all the moisture has been taken out and might mold.
Just found you and I love you videos! Love your smile and joy! You're doing awesome! God bless!
I shoot for 52 quarts of tomatoes per year, as well as 52 pints of Jalapeños canned. Then if I reach that goal, I will make marinara sauce, Rotel tomatoes, etc. The 52 is 1 per week, pretty much of every vegetable I grow in my garden, peas, green beans, etc. I don't always reach my goal, but most of the time I come close, and usually go over on several things. My garden is small. 30x40 ft and in that space I also have 4 raised beds that are 4x8, which cuts down on the in ground space.
This year I grew enough tomatoes, green beans, peppers, and okra for a year and most of the herbs I use to cook with and alot of our medicinal herbs! I am very thankful and grateful to be able to do that for our family!
Hello Jill and Nate!! Love the varieties in your pantry. I decided to can mostly finished meals and base sauces this year. For example I made a Butter Chicken and Tikka Masala base, a variety of enchilada sauces, a variety of roasted tomato sauces, salsas and chutneys, several Mexican dishes (btw freeze dried Spanish rice is amazing). I made the decision early to avoid preserving just the basics and got more creative than I usually would have and I'm stoked at what I got put on my shelves so far. Happy harvesting and preserving. Oh...freeze dried sour cream and cream cheese are amazing! I also make freeze dried yogurt bites to snack on with plain yogurt and homemade preserves...the kiddos love them, but not as much as I do. 😊
Great video!! Jill I need to know where you got that mug!! It’s perfection!!
Your pantry is beautiful. Not only do you have the food you need for your family but when you go into the pantry it is beautiful to look at. Congratulations
It was great seeing and hearing how you think about your pantry. It can be overwhelming when first starting out but when you get into it, it is amazing what you can do for yourself.
Your tomatoes are beautiful and those Chinese beans, dreamy! I can just one water bathed canner full of several items. I have done pear butter, and pear scrap jelly, corn relish, plum sauce, jam, and syrup, strawberry jam, candied jalapeños(cowboy candy), spicy chili sauce, grape juice, and peach jam. Just a small bit for my empty nest home and some gifts. I think I will do some whole plums still. Have a blessed day! Be well!
How will you do your whole plums? with pits? (Mine are very hard to get off the pits. I just did them in a simple syrup and they were SO SOUR. The skins were anyways.)
I'm a day late but yes I have my coffee ☕ and watching this sweet lady this morning. Jill is awesome 😊
Thank for this video ☺️ I would love to hear about your progress of putting meals together from your pantry! 💕
Becky at Acre Homestead isn't a fabulous gardener, or totally knowledgeable canner, but she's a great cook! she cooks mostly with her own pantry food.
I have watched several videos on canning, (new to canning) and they have said NOT to store with the bands on and NOT to stack. I see you have done both. I would like to hear your thoughts on this, please.
See thread in comments above. This is a very debated topic among canners. you won't find clear answers. you end up thinking through your own scenarios. lol. Welcome to home canning!
I am also a HUGE coffee lover! I am currently saving so I can get a fancy espresso machine like your. Anyway I would LOVE LOVE LOVE for you to do some videos about the coffee syrups you make and buy!
Pretty Please😊
Bless you and your family! You are such an encouragement and help in this life of homesteading!!
Last year I put up lots of tomato sauce and "rotel". This year I have done salsa and stewed tomatoes with onion, celery and bell pepper, for our pepper steak recipe. I just realized that my fruit and veggies freezer is packed. I need to make ketchup and spaghetti, pizza sauce. I probably need more tomatoes...lol. I canned 14 quarts of diced potatoes. I lost count of the different pickles we have. Not planting cukes next year. 5 pints of pickled cucamelons. A gallon of fermented pickles in the fridge, this was our first time, probably won't be able to use them all. Lots of apple and pear butter. Lots of stuff in the freezers that need canned. Aioli is something I never buy. Mayo is so easy to make and I get aioli ideas from the store and just add my own flavors to mayo, when we want it. My son went to chef school, all aioli is, is flavored mayo. I don't like mayo normally. But I'll eat some aioli. Next year will be mostly herbs, tomatoes and peppers. Fall might be squash. Onions, garlic of course. I'll probably try corn again. Last year was decent, but this year the drought caused a bust. I also plan to start blueberries and muscadines.
The only things I have to buy at the store is anything milk related. Some meats I grow and put up just about everything! Have for more than 40 years. The only animals I have at the moment is chickens and Rabbits.
Your pantry is amazing. Thanks for sharing.
Beautiful pantry full of home grown and home canned goodness! I’m working in building the same here at my home. Finally got in to pressure canning last year and it’s opened up so many new recipes to try. Thanks for sharing-very inspiring!
Show us a meal that you would prepare for dinner
Such a beautiful site!
Color me jealous!
I'm learning! I'll reach that level at some point!
Thanks for the inspiration!
Well….in March of this year I decided to start a lot of tomatoes with the plan of getting at least 30 quarts of diced tomatoes. Mother Nature had other plans. Spring was cold, so they didn’t set out until June! Then it rained way to much as well as staying cooler. I had Roma, San Marzano and Sausage paste tomatoes as well as heirlooms, a few cherry varieties and a couple of yellow hybrids. So far all I have gotten is three quarts of roasted garlic pasta sauce, 4 pints of salsa, 2 pints of diced tomatoes and a quart freezer bag of yellows. I had a 5 quart stockpot of diced up tomatoes ready to can in the fridge and the refrigerator quit working!! They spoiled! I was so angry. I have a few more Romas to harvest but missed my tomato goal by a mile. Already planning for next year. I canned some yellow tomato chutney, pickled banana pepper rings-regular pickle and Italian pickle, zucchini relish, salsa verde (used tomatillos), green beans(Kentucky Wonder Pole Beans for slow cooking) and potatoes. I experimented by canning a few quarts of my Adirondack Blue potatoes and they turn pink when canned! They look like weird canned beets!
Could you share you simple syrup recipes or a video on how to make them? Great video and thank you for sharing with us.
Funny I got up just after six went in the kitchen made a cuppa coffee came in sat down with my little Pomeranian snuggled up next to me and I turned on my TV to watch your video that I saved from yesterday just so I could have it this morning, it’s hard to make me wait, trust me lol. And then you open up the video by saying I hope you got your coffee. I’m like yeah I’m ready I’m ready🤸🏽♀️🤸🏽♀️ hahahaha. I have been wanting to check out your pantry for a very long time so thank you❣️ it’s a nice 25 minute video I get to go through your pantry and It’s a perfect way to start my day🌞🌻♥️
I absolutely love that coffee cup. Doing a great job. Glad to see your feeling better
Jill, I absolutely love your sunflower cup where did you get that I really want one
Thank you! It came from autumn and sage pottery. She is so sweet and does beautiful work
Fortunately I went to their website and everything is sold out
Love Pantry tours..it always get me motivated to work on mine
I am just starting out! I’ve had a garden for a few years now but I’m ready to start the preservation side of things. Thank you for sharing your journey. I’m excited to start mine.❤
Do you by any chance have a video for the recipe you used for your canned diced tomatoes with the garlic, onions, and peppers? It sounds delicious!
My husband loves beans so I mix whatever I'm growing in with dry beans and can that for convenience food.
Freeze dried green beans are super yummy for snacking, just an FYI 😊
Your pantry is full of goodies!! Thanks for sharing!!!
Love your matter of factness
Im in north central Texas. I previously had tomatoes coming out of my ears. This year I had maybe 10 plus some cherries. It was just too hot. I have had to buy all my tomato products. I can really appreciate the hard work you did growing and canning all those beautiful tomatoes.
Thank you. Great ideas. I’d love to try the flavoring for coffee ❤
I absolutely loved the pantry tour! Your pantry is amazing.
Love your pantry tour Jill 🥰
I liked your video. I hate mushy carrots 🥕 too. 😂 it’s a textural thing. I heard Danverse carrots hold up during canning. I haven’t tried it yet. I slow roasted mine 😊 I liked the chutney too. It’s a good idea.
I also wanted to try something with tomatillos. Like verde salsa.
Have a great day/night! 😄
I just LOVED this tour!!!
Please soon show us your basement pantry 🧡✌🏽
Great video, can I ask about your jacket?
I've been loving the overalls you've been wearing! Where are they from?
Extremely well thought out and complete. Plus great advice on thinking full circle. I love the give yourself Grace and pick one or two vegetables to try to maximize. Build from there. Thank you for thinking ahead with some content for when you're gone to HOA. We won't miss you as much. Still have your beautiful smile to look forward to! 💜😊😎
Jill! Where is your sweater from?
This is a really fun & inspirational video. Thank you! I think basic recipes are so common for canning that it makes it not fun for me. I liked seeing how you added variety to everything. 😊
Where did you get that gorgeous cup?
What happened to the rest of you tomatoes? I saw you had so many ripe in the tunnel, but do not see much for canned goods? I had 10 plants, and have 20+ years of produce (sauce, juice, etc.).
That should have said, 20+ quarts of produce, from 10 plants, not years. Sorry~
Your pantry is awesome. Thanks for sharing 👍 😊
Love your pantry. Do you water bath the diced tomatoes? I’m inspired to organize my dried garden goodies.
Your pantry is what dreams are made of. When I have 1/4 of that I will feel like a Proverbs 31 woman. I love that you show there are some things you get from the store👏👏👏thanks for that❤️
For safety, you need to remove your jar rings, & don’t stack jars without strong board between jars.
You got me hooked on squizito’s!!
Olive oil
I tried growing okra this year but it ends up being kind of slimy in anything I use it in. I want to love it cause it’s so easy to grow but I can’t get past the sliminess! Any advice on this? Thanks!
Your pantry is goals! I have been growing for 7 years now and only this year have learned to can. I aspire to your pantry lol. On the lavender simple syrup, is it made from the lavender blossoms or the leaves? Sounds like a nice addition to coffee.
Please do a video using the oils
What do you use your canned squash for and how did you can it? I was told that you don't can that.
Can you rehydrate the okra and fry it? Never thought about dehydrating it before. Thanks for sharing.
You have great ideas, would you please give us some recipes to make for our families? Chili, gumbo, curry etc? Love you and I've been following you from the beginning with Jess and Natalie:)
Are the dehydrated tomatoes in oil canned in a water bath or pressure canner?
So much information. And so smart they way you plan your garden to fit your family's needs. Love you video!!!
Jill
Thank you for this, very informative.
Thanks for bringing us along for your pantry tour Jill.
Finally yeeeeiih I waited this video 😂!
Can you do a video on making your syrups?
QUESTION: when you dehydrate the cherry tomatoes and put them in oil do you water bath the jars or pressure can them or do nothing and just put them on the shelf?
As long as the oil covers the tomatoes completely they will keep, no canning involved. At least no canning when I do it anyway lol
You have a beautiful Pantry Miss Jill I've had you for a little over a year now I've been watching your journey and I was wondering did you realize that corn is being produced the seed and manufactured to withstand all types of drought and bugs. Monsanto manufacturers a cover that goes over your seeds they dip it in there and it's pesticides and they also use fertilizer on these seeds to get them to grow the point that I'm trying to make Miss chill is most canned goods are from that please be extremely careful I hope that you're using caution when you buy corn because they say that it's the worst I have Non-Hodgkin's lymphoma from using the weed killer and I can only say that I live right here in Pensacola Florida so I'm very close to Monsanto and I've known people that work there for more than 10 years and that's the reason why I ended up using the weed killer not only did it kill weeds but it killed most bugs and it killed all ants I'm ashamed to say this that at the time I should have realized living in Illinois and being born there that sort of thing just doesn't happen unless it's horrible sprays but growing up as a child I never ever had to be around that my grandparents were poly Farmers without even realizing they were and I can only say that I am so thankful to God that I got that little bit of training from my grandparents on how to grow healthy good food I am so sorry for mentioning this but I feel that if you don't say something then no one's going to know and on top of that I'm not some conspiracy theorist kind of person or anything like that I can only say that this takes me to a really bad place happen to mention this but I don't want anyone else to end up like me I have stage four cancer and if you know anything about cancer a stage four is the last stage you get and I've been fighting this cancer for over 12 years I'm in my second remission that is where they slow this down because they cannot cure it so there's no real remission for this kind of cancer when they slow it down it's considered a remission because it's the only one they have I am so thankful to God to have this because it gives me more time Miss Jill I'm on my way and I'm on a journey to try to do my own Homestead but I can only say that I think that you're doing a wonderful job and I'm so sorry you got sick this shirt please please be careful you have a beautiful family and you have a beautiful Homestead God bless you your families in my prayers and thank you so much for taking us on your journey because without you I wouldn't be able to do this right now and I'm learning every day from everyone on RUclips that does this from a homesteaders community God bless you
I can not wait to get a freeze dryer...😊 we had some freeze dried garlic (whole) they were so good. I couldn't stop eating them as a snack. I smelt like garlic for a while 🤣
Great tour, Thank you
Wonderful tour! Great job!!
Great video! Lots of info!
woohoo.that is cool picture, take care- br.o :))
I used to have a pantry full of canned fruit, jams and jellies. Chutneys and tomato sauce. Now with just the two of us, I freeze. 💕💕🌻🌻
& I'm over here storing my cans with the rings and stacked with zero problems for multiple years. We as humans can tell if something is spoiled or the goods will show it. It looks amazing. Proud of you for putting up for your family and doing amazing things ❤❤❤
Botulism has no smell or is visible. But your kitchen your rules.
Please see my earlier response above. I learned food preservation from my grans yet changed some things based upon the knowledge I gained in college doing actual experiments. I still am considered a rebel canner but I do it with solid knowledge. If you import nothing, no veg, no compost, no straw, no feed, no critters (including the wild ones wandering) your risk is low, but microbes are everywhere and false seals happen most frequently with rings on. I stack with a layer of cardboard between, have reused lids, hot pack without water bathing, water bathing non acid foods, you name it I've done it. I still pull my rings for over 30 years after finding how much contamination we found in jars with rings left on.
O girl! They are trying to roast you for stacking your pint jars (which I'm pretty sure is okay) and for leaving the bands on creating a "false seal."
Not roasting but sharing my experience and knowledge. As someone shared, your kitchen your rules. I stack quarts with a layer of cardboard between. Rings on had a 15% higher rate of contaminates over the three years I had access to that lab at school than rings off. For a decade after I had access to microbiology labs (day job) and regularly tested my products. Without rings my failure rate (contaminate found) was less than 1%). At school, we really pushed the limits including storing jars on sides, being rough, some were moved multiple times per week. The unmoved jars with rings still had a higher fail rate than anything else.