Its been many years since I canned with my Mama and my Grandma. This was an excellent refresher course. You do so well at explaining it. I have fond memories of sitting on the back porch with my Memaw, snapping beans, hulling peas, shucking corn, and peeling fruits and vegetables. Thanks again. ❤
It really does. I hope you do updates on what you do with it afterwards. I would be happy to eat it as it is, but I would love to hear what else you do with it.
Call your county agricultural extension office to use the extension canning kitchen. My county in Florida had a beautiful canning kitchen and equipment that you could schedule for use. Bon appetit!
That is awesome! We live in a very rural county that has a lot of large farms but a lower population. I don't think our extension office has a canning kitchen. There are probably larger extension offices in the state that have them. Thanks for watching and commenting!😊
I was terrified to even try water bath canning. I wish I had had someone like you to can with the first time. I watched a lot of safe canning channels, did a bunch of research myself on Ball... The person I chose to can with the first time was, I thought, very experienced. I quickly learned that she was not because the first thing she told me was that the water had to cover the jars in the pressure canner which I knew was wrong. I was a lot less confident to can with her after that.
Yes, it does help to learn with someone who has experience. I think that is why so many of us that grew up in a family where canning food was common practice, feel more comfortable with it. My mother and grandmothers did a lot of water bath canning and freezing so I was familiar with that. I had to learn on my own how to pressure can. Mostly, I followed the directions that came with my canner and I had a couple of Ball books. I had my share of mess-ups but that is to be expected when learning something new. Now, the internet has so much information and how-to videos, but you need to trust the source of your information. Thank you so much for your kind words and best of luck in your canning journey! 😊
No, you only need to worry about the acidity and adding lemon juice to boost the acidity if you're water bath or steam canning. Bacteria can't grow in high acidity. When pressure canning the temperatures get a lot higher and all the bad bacteria is killed.
I'm not sure what you mean by starchy. Are you wondering if the liquid gets cloudy with starch? The potatoes look the same as when I canned them, which was over a week ago. I think the acidity from the tomatoes helps with that. The texture of the potatoes would be about the same as if you reheated some vegetable soup the day after you made it...it's very good.
Its been many years since I canned with my Mama and my Grandma. This was an excellent refresher course. You do so well at explaining it. I have fond memories of sitting on the back porch with my Memaw, snapping beans, hulling peas, shucking corn, and peeling fruits and vegetables. Thanks again. ❤
Great Memories to have! Your welcome and Thank You for watching and commenting!😊
Looks delicious!
It is! Thank You!!
It really does. I hope you do updates on what you do with it afterwards. I would be happy to eat it as it is, but I would love to hear what else you do with it.
Call your county agricultural extension office to use the extension canning kitchen.
My county in Florida had
a beautiful canning kitchen and equipment that you could schedule for use.
Bon appetit!
That is awesome! We live in a very rural county that has a lot of large farms but a lower population. I don't think our extension office has a canning kitchen. There are probably larger extension offices in the state that have them. Thanks for watching and commenting!😊
I was terrified to even try water bath canning. I wish I had had someone like you to can with the first time. I watched a lot of safe canning channels, did a bunch of research myself on Ball... The person I chose to can with the first time was, I thought, very experienced. I quickly learned that she was not because the first thing she told me was that the water had to cover the jars in the pressure canner which I knew was wrong. I was a lot less confident to can with her after that.
Yes, it does help to learn with someone who has experience. I think that is why so many of us that grew up in a family where canning food was common practice, feel more comfortable with it. My mother and grandmothers did a lot of water bath canning and freezing so I was familiar with that. I had to learn on my own how to pressure can. Mostly, I followed the directions that came with my canner and I had a couple of Ball books. I had my share of mess-ups but that is to be expected when learning something new. Now, the internet has so much information and how-to videos, but you need to trust the source of your information. Thank you so much for your kind words and best of luck in your canning journey! 😊
so we don't need to add lemon juice to this recipe? thanks
No, you only need to worry about the acidity and adding lemon juice to boost the acidity if you're water bath or steam canning. Bacteria can't grow in high acidity. When pressure canning the temperatures get a lot higher and all the bad bacteria is killed.
@@BlueRoosterFarm ok I didn't know this...thank you!
After the jars set for a day or two do the potatoes get starchy?
I'm not sure what you mean by starchy. Are you wondering if the liquid gets cloudy with starch? The potatoes look the same as when I canned them, which was over a week ago. I think the acidity from the tomatoes helps with that. The texture of the potatoes would be about the same as if you reheated some vegetable soup the day after you made it...it's very good.