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👋😊🇦🇺Thank you so much for sharing with us…. I’m gluten sensitive too….

I've watched different recipes but, noone told about to deseed the blueberry.please please let me know the method. I'm waiting for your reply

Please let me know,how to deseed blueberry.

Can I use 8 tablespoons of surejel pectin in this recipe?

I just started the video but I want to keep the skins on. I don't understand why people would remove the skins. If they're all chopped up really fine, I would think the skin would add to the wonderful flavor of the jam... ? I remember years ago making persimmon cookies and the skin of the persimmon as they were all chopped up and in the cookies. Oh my goodness! The little bits of skin just made the cookie so so delicious!!! And I noticed quite a few videos take the skin off the peaches but I don't understand why??

My mom and dad passed away and I found a water-bath cancer in garage. Anxious to try it!

I've just broken my 6th garlic press. Hence looking for my 7th. And, I always peel the ears 1st. They've all broken at the hinge point.

The skin is the best part. I'm not gonna peel mine.

If you add a bit of butter it will remove the foam on top.

Crabapple Jelly is THE BEST!!!! Thank you!

THANK YOUUUUUUU!!!

I have made these twice and there hasn't even been a crumb left Thanks for sharing this great recipe.

I just place jars in 220 oven for 15 min…… put lids in boiling water.

আমার খুব ই দরকার ছিল

That was easy. You sold me! I'm getting one. I love pineapples.

Great tutorial! Thank you.

I would like to know how you refill the bag without making a mess. LOL!

This cake looks so yummy! I'm going to make one asap, as I don't think that I can control myself for much longer! Thank you! Great recipe! 🎉❤🎉❤❤❤❤

I prefer roasting marshmallows on fire. If u have a gas stove top, u can also roast marshmallows on it. czcams.com/users/shorts-i2S4WfYvCg?si=7hAZ97_-4oD4qo9S

Too much sugar and too much shortening eww

Great tutorial!

Sorry but your marmalade is not set.

Absolutely beautiful! Thank you for sharing this!

Like your channel, but I've made jam for years, and never waterbathed anything. And I know I'm not the only one....I live in the Netherlands, and Ive seen jammaking the way I do in the UK as well. No canning at all. Just put the readymade jam, hot from the stove, into a jar, close the lid tightly and wait untill they are cooled. I always can hear a plop, when the jar becomes vacuum. By itself. And it lasts for a long time (even after 2 years, it was still fine! I can imagine water bathing for meat and vegetables, but for jam it seems (at least to me, with all respect) unnessesary...

In my childhood home peanut butter cookies were the ultimate treat. I have never forgotten the smell and taste. As I bit into these delicious flakey cookies they were never chewy or crispy. They had a texture that was way beyond that. Off and on after becoming an adult I have tried to duplicate my Mom's peanut butter cookies but I was never able to duplicate the perfection. I saw this prize winning recipe and it is exactly what I have been looking for. I now know the secret. The ingredient that does it is the Crisco. I should have realized that was it. My mother always cooked with crisco. but I have been using butter and sometime butter and Crisco but never just Crisco. Now I bake up a batch once a month. I can't stop eating them so I usually give away most of them. Thank you Mrs. Goose 😋

What size cookie scoop is that?

You did a simple yet beautiful job! Just .. I dunno, some feedback: Your instruction was great, clear and concise - but the end result w/ the pile of Schnitzel did not look as appealing, or perhaps could have laid them on dishes prepped w/ either potatoes or cabbage/sauerkraut on them. Reason I said this is b/c I nearly bypassed your Post, but stopped when I saw "Austrian" and your view count. Hope this helps and I'll check out more of your recipes. Thank you!

It is an excellent video, but you should not touch the sterilized top of the jars with your fingers, (30:14) (30:46) (30:55) nor use water, it should be gin or vinegar. Apart from that, all is fine, congratulations.

Can I use it on a glass stovetop my grandma gave me hers

If you put the first end under the needle and presser foot to hold it, then straighten out the whole strip First, you Won't Ever have issues with twisting. I know it takes time, but it is well worth it!! Then you won't have waste because of jagged edges. I don't understand the need to see how fast one can sew this together. The whole top is pretty quick anyway. But taking extra time to keep things straight in the process will be more satisfying in the end.😊

Can you guide me as to where I can find it with the 3 cutters as of yet I only find them with one size cutter, please

Thank you so much for sharing this video. I just received a corer as a Christmas gift and I was not sure how to use it.

Thank you for sharing! I didn’t know if I was suppose to keep the lid on or off while canning! ❤

Nice video of how to make homemade strawberry jam.

The jar wrench, first tool you showed, is the best way to remove the lids when you open the jars to use. There is no damage to the lid or jar.

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Thank you!

Love this jam!

Ninja please

Y POR DETRAS !! NO CREO QUE QUEDE MUI BIEN ¡¡ PORQUE NO LO ENSEÑAS ¡¡

Great video! Love the easy and not (overly) explanation.

Thank you

Very good directions. Easy to follow for a newbie. Delicious!

Ho comprato la tortiera bellissima

Grazie brava spieghi bene ciao🎉

How do you store them

Great demo, thx!

What kind of flour? Self-rising or All-purpose, Thank you! God bless.

Ive been looking for a quick no fuss way to peel garlic to dehydrate it. I think this could work 🥳 Crushed garlic will probably dry quicker than whole pieces also, thankyou!