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YOUR Pressure Canning Questions - ANSWERED!
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- čas přidán 2. 08. 2024
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After teaching tens of thousands of students how to pressure can, a lot of the same questions kept coming up time and time again.
In this video, I’m answering the top five frequently asked questions I get about pressure canning.
If you'd also like to know the pressure canning mistakes to avoid, visit the blog post here: homesteadingfamily.com/pressu...
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#pressurecanning #pressurecanningquestions #faq
The most important thing you can do to pressure can safely is read the manual that comes with the pressure canner. The second is to purchase a good pressure canning book like the ball canning book or the ball blue book. The information is amazing how much you will learn from those sources.
I was amazed at how little is mentioned in the Ball book regarding canning meats. Nearly the entire book is on fruits and veggies. Must have been written by a vegan.
@@gracebe235 I was about the tiny bit that was pressure canning at all. I mean 90% of the book is water bath canning
my biggest question is, why does ball's products say that they only seal for up to 18 months ?? I thought canning was supposed to last years. And I guess that means you cant re-use the lids?
@@bevs9995 you are definitely not supposed to reuse the lids. I think they have to put the time limit as a guideline. I know I have ate food that had been canned much longer but I also knew the person that canned it.
@@Mindy56743 then what do you do about the lids ? Just keep buying new ones? What did they do in the 1800s? I assumed the lids where re-usable. where do you learn the basics?
YES! Thank you for this video! You make it look so simple and I can't wait to try it
My pressure canner came in yesterday night! So thankful for this information and I'm looking forward to going on this journey. ❤️
Thank you for this video. The level of water in the canner has always bothered me and you cleared that up. Also the chart towards the end of your video answered another concern I had. I use a 10 weighted gauge but my dial gauge reads 11 when canning. Now I know that is normal. Good useful information.
Thank you for all your homesteading tips and lessons, so inspiring!
Getting my first pressure canner this week. Can't wait to start!!
Hi Carolyn good to see you. Thanks for the info. I needed this one.
Excellent video Carolyn, thank you for sharing.
The best and reliable channel about canning. Carolyn is an EXPERT! Her master class is the best. She is a gifted instructor in canning. Just joined her master class and i must say she is very THOROUGH.
GOD BLESS CAROLYN!
yeah but how much does it cost?
Thank you, I was a bit confused about that. Some people, in my area, use the lbs interchangeably, without clarifying if it's weighted or a gauge canner, they're using for a recipe.
Thank you for this video. I'm new to pressure Canning, this is very helpful.
I'm just getting into canning at 37. This video was great, straight forward and simple. Thank you 💪🏽🇺🇸
Don’t feel bad Charlie; I’m just starting too, and I’m 62!! 🤣🤣🤣🤣
Thank you for your Informative Episodes!
Prefect timing. I’ve just ordered one from Australia (I’m in New Zealand). It’s so tricky to get any canning supplies or information here.
Lovely family, New Zealand and Australia were in my thoughts and prayers this morning, not fully sure why.
Wonderful gauge and clamps!! Yes!! Follow directions. I hated the canners with wobble thing, they scared me and I refused to have one.
Thank you for sharing videos information on canning safety. I canned your recipe for White Bean Chicken Chili it was delicious 😋
Thank you so much for the information and tips. I can water bath can and would love to learn how to pressure can but I am very intimidated by it. Blessings 🥰🙏🏻❤️
Me too! And they're expensive right now
I lost the video you made on the harvest guard kids so I wasn't able to pull up the link. Would you mind sharing it here again. Thank you. Love these videos
Question Three has haunted my dreams since I was a kid haha...I always used to avoid the kitchen when Mum was using her pressure cooker.
Thanks for the video! Why do you not cover your jars when pressure canning? My Great grandma, grandma and mom always did when pressure canning everything from green beans to beef.
Thank you for sharing all of this wonderful info. I have started pressure canning and my last batch boiled dry. I followed all of the time frames and recipes.. but the pressure canner had no water.. well very very little water inside when I finally opened it after the pressure released naturally. Any ideas? Is that food no good?
On one of your videos about steam canning you said you would do a video on how to use it if we wanted it. I purchased the canner but I need a little guidance about how to keep it at the right temp for so long
Could you do a video about how to use it step by step for dummies? I would like to get some crisp pickles😁
Hi, quick question if I may please: I know that flour, cornstarch etc. should not be used as thickeners. I saw a video where previously pressure canned potatoes were pureed and added to a soup and that seemed to work well. My question is: Can I add store bought potato flakes or powdered mashed potato as a thickener? If so, I would guess hydrating it first would be a good idea? Thanks for your awesome videos !!
Just bought a water bath canner. Hoping for a pressure canner in December of January
I enjoy all of your videos but I was wondering if you ever did a video of how to clean and disinfect a jar that had a bad seal and the food spoiled so that the jar may be reused. Also the temperature that food should be stored at and do fluctuations of temperatures affect food quality. If you did this already I am sorry to say that I missed it. You put out wonderful information.
Cover picture is priceless! 😂
Canning some deer meat as I write this ironically. And I also was checking out one of those all american canners earlier too. Gosh I want one so bad
Great info. I have a question: I’ve always had a pressure canner with a gauge and while canning I watched it and adjusted the heat down if it was too high. If you use weights, how do you know when to adjust? I like the idea of the weights but it’s not something that I have ever done. Thanks you guys for all of your hard work getting us so much useful content. ❤️
The jiggler tends to assist in keeping the pressure from going to high .. it jiggles and let's some out. If it's too jiggly, work the temp down, but don't let it quit!
Can we please get a video on sausage gravy ? Or just breakfast sausage ?
Here eating thanksgiving dinner & wondering a good way to pressure can sausage gravy ☺️
What the best size pressure canner to use. thanks!
Hi can you please tell me where to buy the same holder/ tongs you are using?
Carolyn, in the ball complete book there is a canning recipe for split pea soup with diced ham. I thought we couldn’t can cured meats? This is my favorite soup. Is it safe to can ham? I buy the big spiral hams during the holidays on sale and freeze portion sizes for soups, casseroles, fried rice
God bless you Miss Carolyn. I am wondering if you can double stack quart jars in a 23 quart canner (presto)?
If you get the additional rack, you are able to double stack the pint jars. Just make sure to use the rack in between the 1st level and 2nd level of jars. You can't double stack the quart jars.
Can I use the pressure canner if I only have a couple of jars to can and don’t have enough to fill the canner?
I have a question that’s a little off-topic...if you had your dream kitchen, how would you plan it? Or if you already have it, would you consider sharing your layout/appliances in a video?
I’m really enjoying your videos and info...so much to learn about taking things into your own hands and becoming more self-sufficient. It helps so much to have a great resource to help on the journey when you are doing it all alone. Thank you for sharing and God bless you and your beautiful family!
Hi, i have couple pressure cookers, and a pressure canner, can i cook a large roadt in my pressure canner? My pressure cookers are limited what can put. Appreciate it, Tyvm
I have a 7 quart presto. I have just spent the last 12 days canning about 17 cases of meat and pintos. I forgot to vent my canner. is my stuff still safe to use or should I chuck it all.
Cant figure out if we should go with the 915 or 921. Almost no cost difference from the factory outlet. Dont need the size of the 921 right now but doesnt mean we wont need it
Question! Knowing that it's a standard expectation for the jars to continue to boil after removal from the canner, what about when jars come out, and are NOT boiling? Are they not right somehow? I just did a batch of pints, and two came out not boiling. Everything appears cooked, but they aren't boiling. Thanks.
I canned turkey today. I was really stressed and got distracted so I forgot to de-bubble the jars before putting them into the canner. Is it still safe to eat?
Is KNORR’s Chicken Bouillon Power safe for use as a seasoning when pressure canning
What about starting with cold/room temp water in the canner and also with cold/room temp packed jars and bring both together to a low heat boil? I have only found one site that mentions that it is a method to use, but havent been able to find out when exactly is best to then add the lid and weight. Should it be as soon as it comes to a low boil or waiting for 10mins or so?
do you think if i can beef brisket with corning spices it will end up being corned beef?
How long should it take to get up to steam when doing a raw chicken pack?
👋 Newbie here
Are there things that can’t be canned in a water bath that I’d need the pressure canner for? And vice versa.
What brand and size pressure canner do you use?
What I found helpful was to do a test run becauseI was so scared to pressure can that I kept my 2 pressure canners in their box for almost a year. I ran a test in case I felt scared I would just turn the stove off. Fortunately everything ran smoothly. Vented x 10 minutes and ran my test time. Not scared anymore. Lastly. READ THE MANUAL
Read your manual on your canner for how much water to use. That's where you start. Know your canner! If you got Alexa, ask her what your elevation is. Otherwise call your local extension office or go on like and google it.
If you are buying a used pressure canner, most of the time it doesn't come with a manual.
I lost my manual after not using canner for many years. I found the model number near handle and Presto has manuals on line to download as well as replacement part numbers for seal gaskets etc :)
Here's a note to take in; if you have a glass top stove, All American is not a good choice for canning apparently, as I found out after I'd purchased one. It's too big for most glass top stove 'plates'. Am going to try the 23 quart Presto which is shaped to fit on smaller heating areas.
shoot the biggest i could find were 16 quart Presto.
But think I will be happy with them. I bought two.
I have a huge All American (14qt) and I use it on my glass top no problem. I read the manual for my stove and it didn't list a weight limitation, it actually gave some tips for home canning.
Where do you go to get your dial gauge tested?
What is theBest Brand larger full electric pressure canner, that holds pressure and times exactly
I bought this canner back in April before I moved. Just went to use it for 1st time and lid won't seal I can't flip the last wing note up. Did I get a defective one or is there a trick to this?? To late to return if it's defective.
Dumb question but anyways.... Do we need to pressure can freeze dried/dehydrated food items?
Hi I pressure canned today for the first time ever…. some ground venison. Everything went well except I didn’t check for the last 15 minute. When my alarm went off I went to the canner and the pressure gauge was below 10. I was watching it consistently but not the last 15 min. When the time was up it was below 10. Why did it go down when I didn’t touch the burner and it was at a consistent temp the whole time?
Hi can u help me? I bought a 921 all american pressure canner it had a peacock on it so I ordered the pressure gauge n the weighted thing My problem is I used it on 2 different times It will not giggle the 3-4 times a minute but the pressure gauge stays around 12 every time I turn the stove up or or down very slightly it either giggles like mad or its a longer time for it to giggle but it still readers around 12 I'm 625 m or 2051ft I use the 15 lb weight also my stove is electric How come I can't get it to giggle right? Is it safe to just go by the gauge? Thank you
When canning today my jars sounded like they were poping while it was getting to the right pressure is that ok?
Thank you for the information! I have canned vegetables, jellies, etc. throughout the years. However, I want to try to can some homemade soups. One of which, being Sausage & Lentil soup. I have a lot of ground sausage in my freezer. Is it safe to thaw and prepare the sausage to then use in the soup for canning? Or is it safer to go buy fresh sausage?
Hi! Yes it is safe to do that. I wouldn't use it for canning if it has been in the freezer more than 6 months.
i have my all american pressure canner on low and the jiggle continues to jiggle on and off? The pressure gauge remains where it should be but why is it jiggling? is it suppose too?
QUESTION. I had to restart the process 2 time. Once becuz the weight did was stuck in a high position then becuz the darn pressure button unloosed it self during the cooking process med way leaving my canner dry. im now repeating the process all over again a after adding boiling water to the hot jats in the canner. My jars stayed hot w the chicken still boiling in them and now im wondering if the chicken will still he safe if i started the process again. I don't know if my chicken will be way ober cooked since it has cooked 30 minutes the first and 45 minutes the second time. And last the full 90 minutes becuz of having to start it 3 times. please help me.
I've been doing a deep dive I to learning about canning. One of my biggest regrets is that I didn't learn this amazing skill from my grandmother when she was alive. Now, here I am making up for lost time. Your videos about canning are a treasure trove. Thanks so much!!!
Hi! I have been using a camp stove outdoors this summer to keep heat out of the cabin. I have had several broken jars during the canning process. 🤔 my jiggler isn’t going and I just hear the hissing but stays at pressure. And lastly, my canner is pitting inside. Too much vinegar?? Any thoughts?? Thanks!!
Here is a guess.
Do you have the removable metal tray in your cooker? I know this will break jars not using one.
Another, if the cooker runs too low on water..( busted one today because of that. I ment to add more water and when I put on the stove I forgot to add more water. So 2.5 hours later I had a broken jar.
Unlike water bath canning, with my All American canner I don’t hear a pop. By the time I let it set and cool to open I’m not hearing the pop. When I tap the lid the next day, remove the ring and pick it up they stay on. Is it normal to not hear a pop? I miss the pop. Thank you.
Where can I purchase a pressure canner from I live in Florida and so far I've only been able to find pressure cookers
If the jars are not covered how are you able to double layer jars?
Dry stack?
What size of canner is too big or too small for the gas burner on my stove?
One of my jars failed, I put it in the freezer. How long will it last?
I often forget to watch my canner when I’m getting up to steam and then don’t know when to start my 10 minutes of steaming. I know I need to be better at that. But do you know if 8-12 minutes is ok? The other problem I have is keeping it at 10 psi. I’m usually at about 11-14. As long as it’s over 10 psi, it’s ok still right?
This is why I haven't started pressure canning yet. I'm a "walk out of the kitchen" cook. So it scares me to forget and walk out of the kitchen. 😆
is there ANY nutrients in canned food? Vit Bs, and C is lost to heat
I’m doing your abundant pantry class and canned potatoes for my first time canning with your tutorial and yesterday tried ground beef. I referred to your hot pack chicken tutorial and used instructions from my all American canner on canning ground beef. It’s been about 20 hours and the seals seem good but on the edge of head space there’s some spotted looks like dark mold. It’s not on the beef or fat layer on top just in head space. The only thing I feel like I could of done wrong is possibly a little too much water once I put my pint jars in. Any help appreciated!
Best place to ask is in the comment section in the class! We miss a lot of questions here on CZcams but we answer ever single one in the classes! Could you be seeing some spots of beef fat that splashed up? If you canned it correctly it isn’t mold… but occasionally bits of the liquid splash up during the canning and look very odd!
It is not mold. It is the stuff that comes off the beef when it’s cooked. It took me awhile to get used to that. I thought it was mold at first also. I wasn’t used to canning anything but vegetables. Try to think about when we cook beef in a frying pan, we see that on the lid or on the sides of the pan. You’re good. You’ve got this. 👩🌾👍 Hope that helps.
one can use a turkey baster to remove a bit of water
My stove has 3 different size eyes. The smallest one doesn’t get the pressure up high enough. The large one is too hot. But the 2 middle size ones at their lowest setting bring the pressure to 15 lbs. I live outside Atlanta which is 850 elevation. Is having the pressure higher a bad thing?
If you’re at 850’ you should be canning at 10 lbs. not 15.
Where can I buy a good pressure cooker?
I have this same canner and only pressure canned with it. Would I damage this canner if I were to utilize it for water bath canning? I plan to use a total different top so I don't damage the pressure gauge.
You can absolutely do that! Just don't tighten the lid down.
Hey guys! Where did you get your jar lifter (canning tongs)?
I actually got mine like that at Walmart.
I live in Uk and I’m experiencing difficulties in finding a Genuine Pressure Canner even similar to the one your using ?
Most here are just Canning pressure cooker’s “Not,” Any good for True Pressure Canning as your doing 😟
Can I cut up my veggies and meat put in fridge a day before canning stew, soup etc?
What if the water filled up past the jars and lids? Green beans, lids popped. Do I need to re process?
This is what I like about jarred food - it's safe to eat for so long, that it will sooner become unpalatable than spoiled. You can use your nose and tounge to test if food is still good and never worry about becoming ill.
Is it safe to can the water I boiled my beets in
Does the size canner affect the presser # or the time to process?
No.
It just effects how much you can do at once.
My first one was small as far as canners go. And it would have worked ok. But I used it for something else.
A smaller one should heat up quicker and need less of a flame. To do the same job.
But, you can't can as much at a time.
But if a person is willing to take longer a smaller one will work.
By that I mean the following.
CANNER A, hold say 12 pint jars, and takes one hour and 15 minutes per batch.
CANNER B, hold 8 pint jars and takes an hour 10 minutes per batch.
CANNER A takes 5 hours to do 48 jars.
CANNER B, takes 7 hours to do 48 jars.
( those numbers are not 100% just ballparking)
What does a full steam look like?
Is it possible to make “condense cream of mushroom soup?
One more concern. I noticed some grease at the bottom of my canner. Meat grease? How detrimental is that?
I always thought the #1 question was, what is the make and size of your pressure canner? Still don't know. :(
I cooked 6 pds of apples in crock pot. But I only got 1 quart and aboutl 3/4 pint. What did I do wrong? Or is this normal. For Apple butter?
Can you please tell me how to pressure can water? I don't want to water bath it...
In your beef stew video, can I swap out chicken for the beef? Thank you:)
Yes you can! 😁
I'm at
How do you know how much pressure?
So if you have something that requires 10 pounds of pressure, is it okay to put it at 15 pounds?
Do you know the Nesco cooker/canner? I would like to know if you think that would be a save way to can ?
Check out Rose Red Homesteads scientific testing for the Nesco electric Smart canner. She is very safe and very scientific.
@@MichelleHotchkissArt Thank you, I already watched her video. I´d like to hear a second opinion :)
The NCHFP has not approved any electric pressure canners as of yet, so I won't use one, personally.
Does it matter what pressure canner we buy? I looked up the one you have in this video and they are too expensive for my budget. Are there others that are safe or do we have to purchase the Lehman’s that range between $350-$600? Thanks!
It your can find a Walmart that has stove top Pressure canners. They work also.
They are Presto brand.
This is the same type my mom used back when she canned.
I have two 16 quarts that I hope to use soon.
I would love to have the ones like she has. But they are expensive. And I'm unable to get one, living off grid and all. ( I can't get FedEx or UPS, but can get USPS)
And the Presto canners are the least expensive I've seen.
IMPORTANT UPDATE.
....DO NOT BUY THE ONE FROM TARGET..
Brand : IMUSA
7 Quart.
Here are the problems.
1) It does NOT have the tray needed for canning ( removable tray that goes in the bottom) You can make one.
2) Only good for 1000 feet elevation or less. ( says its 10 lbs, but I tested it and its a 5 lbs) Maybe able to find a heavier one.
I'm over 4000 feet.
I bought to make beans not for canning. So I'm ok.
But wanted to pass the info along.
Also, I plan to look around and see if my old tiny Presto wieght may work, and if I can find the tray for it. They are about the same size.
And I didn't think about it until just now. I can get the replacement parts for my tiny Presto.
But its now dark so will have to look tomorrow.
bye have to remove a batch of canning.
I am curious about how people preserved food before the pressure canners were invented. I have a desire to go back to the most simple form of preservation/cooking because it is usually the cheapest. For example: instead of buying yeast, learning to make sourdough. If we dont have the modern pressure canner, can we successfully and safely can food?
Most foods that are pressure canned, can be waterbathed. You just have to increase the time. Like for meat it's 90 minutes pressure canned OR 3 hours waterbathed.
Can you make lactose free milk at home? I buy it but lactose free only comes in "ultra" pasteurized at my store. I know for butter and cheese I can just buy pasteurized to make those things that will naturally be low in lactose. However, how do I make lactose free milk for lactose free ice cream? Also thanks for teaching how "ultra" pasteurized won't work like pasteurized does, saved me from wasting money and time trying. Lactose free is also very expensive when it comes to ice cream and you have to make your own anyway if you want flavors.
What type pressure canner to get and where
I love my All American, it is a gasket-less canner so you don't have to worry about replacing gaskets or messing around trying to get them to seal. Gaskets have a tendency to be finicky or they can leak steam so I just avoid it and use a gasket-less canner
I noticed around one of my locks that water bubbles formed. Didn't last long. Will this affect my canning. All were sealed and it came up to pressure and vented properly.
Nope! They should still be just fine!
Thank you.
1:24
5:37 It’s weird how the “adjustment chart” doesn’t include 5 pounds of pressure. I don’t even think it shows in the instructions of that shown canners. I have the same one .. maybe I missed it
Hi! Newbie here! I also got some tomato juice that a local farm market already boiled down and put into 1 gallon jugs. I saw a recipe on the Internet for meatballs in tomato juice. The recipe reads like you’re pulling the hot meatballs out of the oven at the same time as your hot tomato juice on the stove top, going into hot jars, etc.… But I was just wondering, Since it’s already cold in the jugs, if I made my meatballs ahead of time and let them cool down or even stored them in the refrigerator overnight. Could I put cooled down/room temp meatballs and warmed up/room temp juice into room temp jars with room temp water to can in the pressure canner? Or does tomato juice always have to be hot due to its acidity or something? And what if I already did it. 😬 Will they be safe to eat? Thanks!
It does all need to be hot packed - so juice and meatballs are hot. Here is a safe recipe: nchfp.uga.edu/how/can_05/ground_chopped.html
I have a stovetop presto pressure canner with gauge. It came with the regulator (round heavy weight). I am having trouble regulating the required psi to process the food on my stove burner. When I adjust the temp I move the knob a ‘hair’ to make necessary adjustments. I wait 10 minutes to see any changes in temp before adjusting again. It does not ‘hold’ the temp. Is this normal? Do you have any suggestions?
Please email us at joshandcarolyn@homesteadingfamily.com so we can help you figure this out. Thanks!
@@HomesteadingFamily Thank you so much! I’ve sent you a email.