Advanced canning, this is not for beginners! you won't see this in any book or course!

[@ckvideo-q5s]

Where do you buy your jars? Great vid. Thanks!

[@ourkilkennyhomestead2006]

@ckvideo-q5s being honest with you. There's no single place we buy from. It completely depends on who has the lowest price on ball jars and lids at the time that we need them. We'll hunt on amazon, Ebay, local shops etc. Whichever is the cheapest that's where we buy.

[@deborahhodge3186]

I like the hand vacuum idea. Could that process also be used to seal dry goods like beans, pasta and dehydrated items?

[@ourkilkennyhomestead2006]

@@deborahhodge3186 absolutely, it's actually originally intended for vacuum sealing dried good however when you are 100% sure that wet goods are above 85degrees c where all pathogens are killed it can also be used for jars that don't successfully pressure can.

[@noplacelikehome9116]

When you do that method, do you have many that unseal themselves on the shelves later?

[@ourkilkennyhomestead2006]

@@noplacelikehome9116 no never, on investigation we found that excessive moisture between the rim and lid is the cause of not sealing properly when cooling. Once the contents of the jar are over 85 degrees Celsius all pathogens are completely killed. All that's required then is to wipe lid and rim then apply the vacuum of 20inhg and the jar is sealed permanently. It's actually stronger than what would be achieved by a successful normal pressure canning run.

[@noplacelikehome9116]

@@ourkilkennyhomestead2006 sweet! Thanks for taking the time to answer my question.

[@ourkilkennyhomestead2006]

@@noplacelikehome9116 no problem.

[@growingmyown]

I am just learning to can, thanks for the information..new friend here from Growing My Own.

[@hughezzell10000]

dont listen to this guy -- he'll get you killed !

[@susanfit47]

Hello from the US

[@suekelleher2786]

Very interesting thanks, I won’t attempt it then 😆