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Thankyou for that bit of info about the moisture in the jar. Had a little with my macaroni and was positive that I had everything dry. And it has absorbed back into the pasta. Thank you again!

you said bagged milk you must be a canuk eh!

Hadn't thought about gas adding moisture...

That portion of turnip wrapped in syran wrap on your cutting board appears to have been a very large turnip. Are you certain is a turnip and not a rutabaga?

I do not know if you still see your messages. I miss seeing you both , I'm going to guess you have lost Andy in this world. Just to say you guys helped me through my cancer and then my husbands cancer also. I think of you whenever I can or bake. Know we miss you.

why do you blanch the celery if you're pressure canning it .

Thank you for your time

Can you use frozen berries

Love your banter! You're an adorable couple!

Canadian?

Miss you guys and hope all is doing as well as possible.

Can you use pints without a lid just full of water?

What is the paper or material you’re using over the racks?😊

Would a proper air seal also kill anything due to lack of oxygen? I’ve heard people say that the heat degrades the nutrition of the food. Just curious.

Found your chicken canning video first , watched several times , am very rusty , haven’t pressure canned ( or canned ) in 20 some odd years. Meatloaf is on the project list. 🥰🙏 Watching from Ohio 2024 .

Doing my first several bags of rice in 1 qt. Jars today. Thanks for your help!

Can you use frozen berries for this

Great to see your channel again, hope all is well with both of you

Never thought you could.

Enjoyed, thank you.

I use a face rag too !

How you & Andy doing?

Watching 6/21/24 yea i stumbled on your awesome wonderful channel. Watching from beautiful South Iowa How are uou folks doing. Miss u❤

What sorts of things do you do with this after opening?? Would LOVE to some tutorials on THAT!

👍

Our oven only goes to 170

Miss yall so much

Yeah, easier to buy them.

Dehydrate the peels and add to soups ..dont through away ..😭😭😭😭

Have you ever water bath this recipe? Thanks

I will give my leftovers to the chickens for my toast..lol

Mullein tea is great for chest problems .. Trust The herbs and things in nature The Heavenly Father gave us.

Sadly the chemotherapy causes more cancer and other diseases and illnesses.. Sadly watched a good friend be destroyed by the chemotherapy.. not the cancer.. cancer is better cured by only natural therapies.. hospital does not cure.. Truth about cancer..look it up.. God bless you

Fantastic, l have very limited fridge, freezer space, as only one appliance.. completely off grid.. and learning more about canning.. so this certainly will come in handy because if l buy a large bag of potatoes they don't keep well, being just me.. And l certainly will try the wedges, sounds delicious. Much love and appreciation from Australia

Looks delicious..certainly will try this recipe

cool thanks

Great video, very helpful. Love the turkey hut.

I've been canning beans for about 7 years now. Have used the no soak method often. I find these days that I do prefer to presoak my beans as I do find their texture better. It may simply be the age of the beans - I bought a lot when the lock down started and with the current prices I'm glad I did, but it could mean the beans need longer to rehydrate. The only difficulty I find comes from whether the recipe I am following is for soaked or no soak beans as that changes the amount of liquids and seasonings I need to use. I also wonder if more or less flavour is absorbed. One last thought - as I go through youtube and search out recipes for canning baked beans I find myself smiling a lot. None of the recipes actually bake the beans.

How’s the texture?

Miss you guys

Can this recipe be canned in pint jars? We would go through a half-pint in no time! Haha

Should have edited audio

Thank you from Australia. I have been looking for someone to show dry canning. You're the 1st one.🎉

My old Kerr canning book says cheese is safe to can because botulism can't grow in it. It's in the part explaining botulism. However, it just says cheese, not soft or hard. And it doesn't give a how to. It can be waterbathed according to Kerr. Also, some brands of cream cheese is definitely high acid because the lady who has the Texas homebakers bill site has sent in some cream cheese frosting to be tested. Cream cheese icing isn't considered safe in unrefrigerated circumstances so it can't be sold by home bakers. But, hers tested alright to sell. Just a little fyi.

I missed the recipe. Is it in comments somewhere?

Thank you!!! I wet can but have never dry canned.

Rebel canning?

Thank you for your insight and experience. You must be in Ontario area...bag milk. I'm in the mild mild west...no matter where one lives in Canada we need to preserve food for what is coming. God bless. I have canned butter but it was advised to pressure can for 75 min. It changed the butter a bit which is not horrible but it's probably similar to canning milk that long..it just changes it. I am going to try for a shorter process time maybe. Have you canned butter with shorter processing? Thank you

You have a website where I can download your recipes?

Thank you for the video! Oklahoma