We just closed the farmstand for the season, but we'll probably do a video when we set it back up next spring. We're so glad that it inspired you to do a farmstand too. Best of luck with your stand!
Love your Depression era glass. I have some I use in the kitchen but I put it up for right now because we have a toddler in the house. Since I only have June berries in my garden I will have to save your recipe for next spring. God bless y'all and keep growing.
Yeah, toddlers and glass don't go together very well. Most of mine is not within reach of my little grandkids. Definitely save the recipe and try it next year. I'm sure I'll be making some next year too....this batch will be long gone by then. Thanks for watching!
I guess strawberries are notorious for floating. Yes, I think anything with strawberries is delicious!! One batch of my strawberry perserves was so loose that I could just pour it out of the jar onto my toast and I still enjoyed every drop. 😁
I’ve seen people use a single outdoor propane burner to can on a porch or deck. A hammered copper backsplash would be beautiful and bring out the accents on your stove and the colors of the wood cabinets. As something to consider my MIL had to get rid of her induction stove (which she also loved) as it interfered with her pace maker (it effects some people and others it doesn’t seem to bother). That jam looks amazing; I will have to remember to make this. Oh and save the lemon water to add to tea or soup!
Copper would look amazing.....I really like that idea. I had heard about induction possibly interfering with things like that, but had never heard of a real life story. That's a shame that your MIL had to give it up. I may keep my All-American for the times I could can outside on a propane burner. I'll still have to get something for the induction for the times it's not possible to be outdoors. Thanks for the ideas.
Hello to you two! It's funny to see you so impressed with induction we were the same at first. If you cook something that might spill you can put a dish towel under your pot I know it sounds crazy but induction works with magnetics so it doesn't even get hot and catches overflowing! Weight isn't an issue for my big pot and my canner I've had the stove 15 years and don't even think about it anymore.
Wow,,,,a dish towel would definitely help with the mess. After cooking on gas for so many years that would have never crossed my mind. Thanks for the tip!
Loved your video and willingness to try different ways I've been canning for over 50 years... I make Jams, and Preserves a lot... I'll make scrap Jellies too, however I've always felt like it was wasteful to strain all that goodness. So, just an FYI- not one of the Ball Book recipes have been tested by the powers that believe they control the canning laws or rules... While some canning guidlines have improved canning over the years, in countries around the globe - and here in the USA , there are still many of us who can what, and how we were taught... My Grandmother didn't own a pressure canner, and we had the best canned meat ever! And it was and still is a safe method used today. While I do mostly pressure canned meats, it is more of a time issue... taste wise, the water bath is way better hands down. Please know I'm not telling you , you've done anything wrong, or suggesting anything- in my book, I'm thrilled to known as a Rebel Canner, as that's how I was taught and still practice safe canning - while doing what Ball, Kerr, and all the others showed how to do up until about 1978... I still have the printouts for times, etc... and you can still find them online. My philosophy is - my kitchen my rules, and of course I do practice safe canning... it may not agree with the 3 and 4 letter agencies, however its still being used, practiced in many cultures, and all over the USA and world. Again, thank you for sharing! Blessings ❤
THANK YOU!!!! You just made my day. I've been part of several canning groups that are VERY strict about following rules. If any of them see my video I'm sure they will be unhappy. You have put my mind at ease. Thanks for giving me peace from someone who has canned for so long. At only canning for 5 years, I'm still a newbie. I've fallen in love with canning and try to be as safe as possible, but I may need to find a "Rebel Canner" group. 😁
@waardenburgfamilyfarm4764 welcome sister- welcome!! I've had more fails attempting to follow the "new" rules than our tried and true methods... I'm not bashing any canning folks, I'm just tired of all the if you do it this way, you're killing others 🤣🤣🤣 yet here we are still alive and well. Just tell your other canning friends who come as the canning police- thanks for your advice, feel free do do your own thing, I'll do mine. Then bless them and release them. Bless y'all!!
Yummmmm I am going to try your recipe. I just bought an induction burner to can my jellies and jams. I hope you are enjoying our cooler evenings in PA. The leaves are starting to turn here in SWPA. Hugs to you both and I am going to try your recipe!❤
I couldn't can the way I do without my protable inductions burners...they are awesome! YES, we're enjoying the cooler evenings. Only a few of our trees are starting to change at the very top. In a few weeks it will be gorgeous around here. Enjoy the jam if you make it!
I love making new jams and jellies. One thing I do if Im concerned it will be short of flavor in a mixed jam. for example not enough lemon flavor. I might add just a splash of lemon extract in the final minute of cooking. This week I mad Kudzu Jelly. The Kudzu flowers are abundant this yr. It tastes like grape jelly or mixed berry jelly.
Lemon extract is a GREAT idea!!! Thanks. I never heard of Kudzu jelly....might have to look into that. We don't have any growing on the farm, that I know of, but I'm sure I could find some in our local area.
My backslash is dekton, it looks like quartz so no grout to clean like ceramics. It was expensive but since you're saving on the microwave furniture... It is amazing for stuff that splatter like tomato or apple sauce.
I wish I could smell this! I have thought about making my own pectin with apples but I’d rather just add apples or cranberries to jell stuff lol, less wrk
Yes, the apples work very well. I usually don't use pectin, but sometimes I'm too nervous to try other things. I am hoping to try the recipe with the lemon seeds..... Thanks for watching!
I started making freezer jam this year.... I love it but would like to water bath can some.... I made some blackberry jam and for the first time it did not set.... I am not sure if it was because I used my immersion blender to crush them up a little... I had to redo it and it didn't come out any different... I am using it anyway in my yogurt.
I had always been a huge gas stove fan until I started using the portable inductions burners for water bath canning. They are so much faster that I decided to switch. My daughter-in-law switched about 6 months ago and loves cooking with induction. I know I'm going to miss some aspects of gas cooking, but I am really enjoying the induction so far.
I'm hearing from Ball "experts " that you can tilt side to side but not upside down. And they also tell me that Ball books older than 2016 are not "tested" reliable recipes. Canning has gotten so confusing. BTW...get yourself a Nut Wizard to gather your nuts....your back will thank you.
It really does get confusing when things that used to be "safe" aren't ok any longer. I try to be as careful as possible, but sometimes it does feel like the 'canning police' are going to show up at the door. Thanks for the tip on the Nut Wizard....never heard of them before.
I love my stainless steel backsplash. You can wash it down easily! Love the chemistry between the two of you 😊
I'll look into that..thanks!
I love your farm stand! Would love to see another video on it. It’s definitely inspired me to do one.
We just closed the farmstand for the season, but we'll probably do a video when we set it back up next spring. We're so glad that it inspired you to do a farmstand too. Best of luck with your stand!
Just had some of your strawberry lemon marmalade… SO GOOD… love the pop of lemon flavor. YUMMY!!!
Oh, so glad you enjoy it. It was wonderful having you visit the farm. Stop by any time you are in the area.
Love your Depression era glass. I have some I use in the kitchen but I put it up for right now because we have a toddler in the house. Since I only have June berries in my garden I will have to save your recipe for next spring. God bless y'all and keep growing.
Yeah, toddlers and glass don't go together very well. Most of mine is not within reach of my little grandkids. Definitely save the recipe and try it next year. I'm sure I'll be making some next year too....this batch will be long gone by then. Thanks for watching!
Also my strawberry jam floats too but it’s still delicious!
I guess strawberries are notorious for floating. Yes, I think anything with strawberries is delicious!! One batch of my strawberry perserves was so loose that I could just pour it out of the jar onto my toast and I still enjoyed every drop. 😁
I’ve seen people use a single outdoor propane burner to can on a porch or deck.
A hammered copper backsplash would be beautiful and bring out the accents on your stove and the colors of the wood cabinets.
As something to consider my MIL had to get rid of her induction stove (which she also loved) as it interfered with her pace maker (it effects some people and others it doesn’t seem to bother).
That jam looks amazing; I will have to remember to make this.
Oh and save the lemon water to add to tea or soup!
Copper would look amazing.....I really like that idea.
I had heard about induction possibly interfering with things like that, but had never heard of a real life story. That's a shame that your MIL had to give it up.
I may keep my All-American for the times I could can outside on a propane burner. I'll still have to get something for the induction for the times it's not possible to be outdoors.
Thanks for the ideas.
Hello to you two! It's funny to see you so impressed with induction we were the same at first. If you cook something that might spill you can put a dish towel under your pot I know it sounds crazy but induction works with magnetics so it doesn't even get hot and catches overflowing! Weight isn't an issue for my big pot and my canner I've had the stove 15 years and don't even think about it anymore.
Wow,,,,a dish towel would definitely help with the mess. After cooking on gas for so many years that would have never crossed my mind. Thanks for the tip!
Loved your video and willingness to try different ways
I've been canning for over 50 years... I make Jams, and Preserves a lot... I'll make scrap Jellies too, however I've always felt like it was wasteful to strain all that goodness.
So, just an FYI- not one of the Ball Book recipes have been tested by the powers that believe they control the canning laws or rules...
While some canning guidlines have improved canning over the years, in countries around the globe - and here in the USA , there are still many of us who can what, and how we were taught...
My Grandmother didn't own a pressure canner, and we had the best canned meat ever! And it was and still is a safe method used today. While I do mostly pressure canned meats, it is more of a time issue... taste wise, the water bath is way better hands down.
Please know I'm not telling you , you've done anything wrong, or suggesting anything- in my book, I'm thrilled to known as a Rebel Canner, as that's how I was taught and still practice safe canning - while doing what Ball, Kerr, and all the others showed how to do up until about 1978... I still have the printouts for times, etc... and you can still find them online.
My philosophy is - my kitchen my rules, and of course I do practice safe canning... it may not agree with the 3 and 4 letter agencies, however its still being used, practiced in many cultures, and all over the USA and world.
Again, thank you for sharing!
Blessings ❤
THANK YOU!!!! You just made my day. I've been part of several canning groups that are VERY strict about following rules. If any of them see my video I'm sure they will be unhappy. You have put my mind at ease. Thanks for giving me peace from someone who has canned for so long. At only canning for 5 years, I'm still a newbie. I've fallen in love with canning and try to be as safe as possible, but I may need to find a "Rebel Canner" group. 😁
@waardenburgfamilyfarm4764 welcome sister- welcome!! I've had more fails attempting to follow the "new" rules than our tried and true methods...
I'm not bashing any canning folks, I'm just tired of all the if you do it this way, you're killing others 🤣🤣🤣 yet here we are still alive and well.
Just tell your other canning friends who come as the canning police- thanks for your advice, feel free do do your own thing, I'll do mine. Then bless them and release them.
Bless y'all!!
Yummmmm I am going to try your recipe. I just bought an induction burner to can my jellies and jams. I hope you are enjoying our cooler evenings in PA. The leaves are starting to turn here in SWPA. Hugs to you both and I am going to try your recipe!❤
I couldn't can the way I do without my protable inductions burners...they are awesome! YES, we're enjoying the cooler evenings. Only a few of our trees are starting to change at the very top. In a few weeks it will be gorgeous around here. Enjoy the jam if you make it!
@@waardenburgfamilyfarm4764 ❤️🍁
I love making new jams and jellies. One thing I do if Im concerned it will be short of flavor in a mixed jam. for example not enough lemon flavor. I might add just a splash of lemon extract in the final minute of cooking. This week I mad Kudzu Jelly. The Kudzu flowers are abundant this yr. It tastes like grape jelly or mixed berry jelly.
Lemon extract is a GREAT idea!!! Thanks. I never heard of Kudzu jelly....might have to look into that. We don't have any growing on the farm, that I know of, but I'm sure I could find some in our local area.
🍓🍋🍓It looks divine 🍓🍋🍓
Thanks! It's pretty yummy.
Gonna have to try this.
It's definitely a yummy one. I'll probably be incorporating more lemon into all of my strawberry jams/preserves from now on. Enjoy!
Yummy!!!
It's definitely one of our favorites.
My backslash is dekton, it looks like quartz so no grout to clean like ceramics. It was expensive but since you're saving on the microwave furniture... It is amazing for stuff that splatter like tomato or apple sauce.
We'll check into it. I definitely need something that is easy to clean. Thanks for watching!
I wish I could smell this! I have thought about making my own pectin with apples but I’d rather just add apples or cranberries to jell stuff lol, less wrk
Yes, the apples work very well. I usually don't use pectin, but sometimes I'm too nervous to try other things. I am hoping to try the recipe with the lemon seeds..... Thanks for watching!
I started making freezer jam this year.... I love it but would like to water bath can some.... I made some blackberry jam and for the first time it did not set.... I am not sure if it was because I used my immersion blender to crush them up a little... I had to redo it and it didn't come out any different... I am using it anyway in my yogurt.
I've had several times where my jam didn't set and became 'syrup'. Either way it was delicious. Thanks for watching!
should never have chosen "induction" Gas is the best to cook with. Especially canning
I had always been a huge gas stove fan until I started using the portable inductions burners for water bath canning. They are so much faster that I decided to switch. My daughter-in-law switched about 6 months ago and loves cooking with induction. I know I'm going to miss some aspects of gas cooking, but I am really enjoying the induction so far.
@@waardenburgfamilyfarm4764 We are intrigued with your portable induction burners. Could you please share info or a link to them?
I'm hearing from Ball "experts " that you can tilt side to side but not upside down. And they also tell me that Ball books older than 2016 are not "tested" reliable recipes. Canning has gotten so confusing.
BTW...get yourself a Nut Wizard to gather your nuts....your back will thank you.
It really does get confusing when things that used to be "safe" aren't ok any longer. I try to be as careful as possible, but sometimes it does feel like the 'canning police' are going to show up at the door. Thanks for the tip on the Nut Wizard....never heard of them before.
Marmalade is the same as Jam whereas you use the entire fruit.
Thanks! I just know that I love jams, preserves, marmalades....all of them.