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Thanks this was very informative - - I've wanted to learn how to can since I got out of the military life - - you gave me the confidence to give it a try- both water bath/steam and pressure. Which one of the canning books do you think is best for a beginner like me?

Can’t you just sandblast the pan?

Hi and fellow collaborator here! New to your channel and LOVED this recipe you shared thank you so much!! I just did lemon balm jelly for the collab but I’ve never tried the lilac. Looks sooo good!! 😊❤thank you for sharing!!

I never knew you could make jelly from lilacs. The jelly sure is beautiful and I'm sure it is delicious. Thank you for sharing.

Thank you for having us over again Mud. If you missed it, Happy 4th of July to ya.

What a good idea to use the nail clippers (sterilized, of course)! Perfect for precision! I was surprised by how dark the tea was. How beautiful!

Love Lilacs what a great way to preserve them through the year!

So yummy! I was too late to pick mine

What a pretty color! It’d be interesting trying some of the different blossom jellies.

Great video. I would like to see how you polished underneath the handle.

I have never made anything out of flowers but I do have a large lilac tree out back. I'll just have to wait until next spring since it's already bloomed for this year. What a beautiful color. Thank you for sharing!

I have never had lilac jelly, will have to give it a try

never had lilac jelly

that must of smelled SSSSOOOOOOO good!!! ::: drools :::

I want to make this sometime... I have only tried dandelion for floral jellies!

I have always just thought of the basic fruits for jams and jellies but this collaboration is showing me a whole new set of options. Thanks for showing this

I found a JOHN C JOHNSON BIRMINGHAM PAT#91487. Any idea about that pan?

Lilacs have always been my favorite flower. I'm starting to learn about edible flowers. New to your channel, subscribing.😊

Ooooo I am sooooo gonna try this we have lilacs all over the place here 🥰🥰

Such a pretty color thank you for the video

Wish I still had lilacs. Great idea for next spring. Thank you.

Looks good and had a pretty color.😊😊😊

I have made dandelion jelly and it was really good. would love to try the lilac, thank you for sharing

That is a beautiful color! It must be a unique taste! Thank you for all that hard work!

I love dandelion jelly so will be trying this next year when I can get some lilacs.

Mudbrooker, you once mentioned a toy cast iron stove and i ran across a cast iron restoration vid by Tysy Tube that I thought youd enjoy. czcams.com/video/UeyJQGjzZek/video.htmlsi=d1A6wwdqstfElCVX

Another great show. Thank you.

Thanks for sharing. Looks delicious.

My wife wants me to teach her how to do canning. I now have something to start her off with!

I love how you choose to do blossom jellies. They’re so unique. That was really cool to see it change color when you added the lemon juice. Thank you for sharing this wonderful jelly recipe.

Beautiful flowers! And I bet the jelly is awesome tasting. Thank you Mud.

I've never heard of jelly made from flowers before . Looks delicious. I love the color. Thanks for sharing .

This is something to look forward to maybe next year, we got a late freeze this year just as ours were starting to bloom. I think I might try this recipe with our Hollyhocks.

Looking good Mud, thanks for the show I enjoyed it a lot and thanks for the recipe. I hope you have a good day!

I have forgotten the work involved to make jelly, thanks.

Thanks mud. Meow😂

Using my pressure canner for the first time today. This video helped me so much, thank you!

I’m new to your channel. Thank you for being part of the collaboration. Looking forward to many of your videos.

🤨you skipped the step on how to box the cat so it stays out of the way - I clearly saw a neatly boxed cat, Sir. 😆 Awesome video, Muddy! 🤩 ❤

My lilac bush seems to only flower every few years and I have no clue why. But when it does I'm gonna try this. THANK YOU FRANK FROM MONTANA.......

WOOOIW, Reallllly nice Mud.

How interesting for jams and jellies. I'd love to try and see how it tastes. Thank you

Are number 8 half skillets rare? And if so what is their value

Thank you so very much and I hope to hear about your cast-iron

Hi like your show watch every Tuesday slice the chx in half cooks about 6 min each side cover for a while

How do almost all my cooking in a decades-old square cast iron frying pan like yours, love it !!

Love that pan! Thanks for mentioning my question regarding wagner 5 star set, I originally said it was a 1403, turns out it's marked 1402. Now I wonder what's the difference between a 1402 & a 1403? Anywho, thanks again for the show.

My wife just came home with a one notch lodge #8 with lid chicken fryer! It was in a pile of free at the side of the road .I am smiling so hard that my ears are touching in back.Great channel,I appreciate you. rooster from missouri.

Thanks much for sharing as always. What would you recommend to strip some mildly over seasoned pieces, not sure I want to use oven cleaner, but think they are more than just a good steel wool scrub. Appreciate any suggestions you might have, I love your very practical methods without getting too persnickity on sensitivity. BTW, what part of Wisconsin are you in, I'm from the Milwaukee area currently living in Cincinnati. Family in the Chippewa Falls area and Iola as well. Thanks much and look forward to your next episode!